only freshness and quality can impart. From the sauces to the seasonings,
every last detail is a chance to shine brightly, and Chef Gio is unbending in
his standard of creating nothing short of excellence. It’s that standard, in
fact, that keeps the fi gurative view at Vue one they can enjoy from the top,
and so they take the time and care to make everything possible in house
and never waver from their pursuit of perfection. Their fi sh and meats
are sourced locally, their produce harvested from local farms. Herbs and
aromatics are even grown on-site, as the culinary team loves to take the
hands-on approach, handpicking many of the herbs used in their dishes
from their very own gardens each day to infuse their bold fl avors into every
bite and fl ood the senses.
Along with that excellence,
there’s a certain creativity that
runs like a current through the
menu, apparent in colorful plates
like the Tuna Tacos, a fun twist
on two globally diverse cuisines
that showcases the natural
beauty of this superb specimen
of sea-life, teaming sushi grade
raw tuna marinated in wasabi
cream sauce with diced avocado,
freshly-picked cilantro, and diced
tomatoes, nestled into soft fl our
tortillas fi nished with a squeeze
of fresh lime juice. Lunchtime is
a casual-yet-chic affair, with light
salads that burst with seasonality,
sandwiches whose refi nement far
eclipse the mid-day monotony of
so many lunch plates, and entrees
with substance to satisfy without
overwhelming.
Regardless of the hour, however, Vue offers an exquisite menu boasting
the area’s fi nest seafood and steaks, both surf and turf shown off in equal
part as the true treasures that they are. They could be nothing less, as Vue
sets expectation high, from appetizer to dessert, beginning the minute one
steps through the door. “We don’t fi t your typical mold, and it’s our view,
our food, and our level of service that makes coming here such a memorable
experience for our guests,” says Chef Gio.
“We want them to think of Vue as the place to come for a special night out,
but also one to come for a casual lunch where the staff here will know their
name, where they can come knowing that they’ll be served the very best
food while they’re enjoying the very best views of the Gulf anywhere along
30a,” he continues.
With such views at their command, one could easily rely on the scenery to
carry their success, but Chef Gio and his culinary team are far from satisfi ed
to tread water. Rather, they go above and beyond, taking no shortcuts and
leaving no detail overlooked. At Vue, their view is trained on their guests—
and seeing satisfaction is a view that takes their breath away.
September 2017 | 75
Vue on 30a’s
Watermelon and
Feta Salad
INGREDIENTS:
12 jumbo shrimp, peeled and deveined
1 fresh tomato, diced
2 chile de arbol
1 garlic glove
1/2 tsp. chicken bouillon
1 tsp. chipotle sauce
5 saltine crackers
Salt and pepper
Butter
DIRECTIONS:
Cut a whole ripe watermelon and slice into
1/2-inch thick half-moon pieces. On a grill
pan or charcoal grill, grill watermelon for 30
seconds on each side and remove from heat.
In a large bowl, toss arugula in a light dressing
of vinaigrette and divide between two plates.
Layer cooled watermelon slices and sliced
feta cheese on top of arugula and fi nish with a
drizzle of vinaigrette.
Watermelon
Mustard Vinaigrette
INGREDIENTS:
1 lb. fresh watermelon, cut into chunks
1 clove garlic
4 oz. olive oil
1 oz. rice vinegar
1 tsp. dry mustard
Salt
Pepper
DIRECTIONS:
In a blender, add watermelon, garlic, and
vinegar and blend until smooth. Add mustard
and continue to blend, slowly adding oil to
emulsify. Add salt and pepper as needed to
reach desired level of seasoning.
74-75 Coastal Cuisine - The Vue on 30a.indd 2
8/27/17 2:14 PM