Grab a table! One of 30A’s most iconic dining destinations is providing even more reasons to visit, thanks to a reimagined menu that continues to celebrate the Gulf’s bounty.
Led by Executive Chef Louis Martorano, who joined WaterColor Inn as Director of Culinary last summer, Fish Out of Water has unveiled a fresh new menu rooted in coastal traditions, fresh ingredients and seasonal storytelling.
The new menu is inspired by our desire to provide guests with warmth, depth and comfort, and continuing to honor the restaurant’s coastal roots. It’s about listening to our guests and staying true to our values. This menu features the dishes people come back for, as well as innovative offerings that excite us. The key is evolution, not disruption. We wanted to refresh the Fish Out of Water dining experience without losing the soul of what guests expect and love. – Chef Louis Martorano
Fish Out of Water’s new menu standouts include the silky and flavorful Smoked 205° Pecan Tuna Dip, featuring house-cured tuna (slow-smoked at 205℉); a vibrant Peach & Tomato Burrata Salad, featuring Alabama-grown peaches – one of Chef Martorano’s favorites; and a tender Barrel-Brined Chicken Sandwich, high-stacked on a housemade brioche bun. Chef Martorano recommends adding bacon or a drizzle of pimento cheese with maple bourbon syrup for the ultimate decadence.
Fresh seafood remains a Fish Out of Water staple, Chef Martorano says. With grouper being “the jewel of the Gulf,” the menu showcases it in several, equally delicious ways – as a handheld, a featured entrée (blackened or grilled) or “GB & D” (that’s golden brown and delicious!). And, of course, there’s plenty of locally grown produce to enjoy, too!
Be sure to save room for dessert and cocktails, as those menus, too, have been revisited to complement the reimagined dining experience. This includes adding light, citrus-driven cocktails and curated wine pairings that enhance the menu’s freshness and complexity.
The Fish Out of Water menu will continue to evolve with the changing of the seasons to maximize local flavors. Ultimately, Chef Martorano says, the goal is to keep guests coming back season after season to discover the flavors of 30A.
Fish Out of Water is located at WaterColor Inn. To seat guests more efficiently, the restaurant does not accept reservations. Dine-in service is available on a first-come, first-served basis. The restaurant is open daily, serving lunch from 11 a.m. to 2 p.m., happy hour from 2 to 4 p.m., and dinner from 2 to 10 p.m. Brunch is available Saturday and Sunday from 8 a.m. to 2 p.m. (March-October). Seasonal hours apply. Visit dinefish30a.com or follow @fishoutofwater30a on social media for more information.
Details included in this story were accurate at time of publication but are subject to change based on seasonal schedules, amenity and/or operational updates. For the most current information, please visit the respective property’s website.
