Roux 30A — Restaurant in Santa Rosa Beach

Immediately upon entering you’re treated like family after having been only once. We lucked out enough to sit upfront and observe Chef and his staff on full display. This is a team that moves as one. With the precision of a medical staff and the passion of artists you watch them create magic. Our server guided our culinary excursion with savvy and nerves comparable to any big game hunting guide. With many selections to be made we eventually settled on everything. First came our appetizers of prawn, scallop, and octopus. These prawns stood on the plate as if they had shoulders and after one succulent bite we were on our way. The octopus was unlike any we’d ever experienced and a consensus house favorite. It reinvented the way we’ll look at anything with eight tentacles going forward. Scallop that melted in your mouth within seconds, but left a memory that’ll last years. Take into account as our pallets are sailing the seven seas we witness Chef surveying our next flavor expedition. Out comes a Grouper fillet so clean you’d think they were reeling them in in the back. We’d ordered both that and the Ribeye anxious to feel the shock and awe of Chef’s interpretation. Suddenly a shift in the game plan though! With the confidence and poise of Peyton Manning he unblinkingly called an audible. Out came the Wagyu steak straight from the land down under. Chef assured us this was a winning play. We felt like our tastebuds were up by 5 touchdowns so we ran it. This was the three best steaks you’ve only had in your dreams in one. From steak to grouper we danced back and forth as each bite rivaled the last. Did I mention the Risotto? That’d figure as it left my dining partner and I speechless. Lastly, the desserts. Yes, we had them all. All I remember is feeling like a boxer on his last legs. The TKO punch of Black Forest cake, salted caramel, and berry shortbread cookies. You’d imagine by this time they’d retrieved the wheelbarrows to take us out, but you’d be wrong. Every dish Chef prepared hit it’s target again and again like Robin Hood splitting his own arrows. Like those same arrows each dish was light without sacrificing the force of flavors they struck our pallets with. Truly a remarkable dining experience that will justify return trips for as long as one has the ability to do so. Tucked in the quaintest corner of 30A is a place with the biggest heart for changing lives with exceptional food. That place...

Dined on 5/24/2020 with a party of 4, did the tasting menu and the wine pairing (however there were no descriptions of the wine from our server as they were poured)

Very disappointed with the dish concepts, cooking inconsistencies, and seasoning inconsistencies. Also for the price of the menu, left hungry.

Started with a watermelon tomato popsicle that was uncomfortable to eat, had muted flavors due to the fact that it was frozen. A creative concept that just did not work.

2nd course was a lobster ravioli drowned in a terragon pesto. I did love the pesto but .. The chef explained that they used the knuckle and claw meat of the lobster, however there could have been anything in the raviolis and you would not have known due to that overpowering pesto. You should not serve such a strong pesto with a delicate seafood, defeats the purpose of the lobster.

3rd course cobia served with an artichoke multigrain toast with anchovy aoili. This is where the cooking and seasoning inconsistencies begin. 3/4 of our pieces of fish were heavily oversalted. 1 was overcooked and dry.

4th course, a lamb kefta served with crispy chickpeas and a eggplant puree. This was 1 of the better dishes of the night. Well balanced, but better than something you can get from any Greek restaurant? No.

5th course, filet mignon over "pureed potato" and a Cabernet sauce. First off don't be pretentious, call the potatoes what they are, mashed potatoes. The mashed potatoes were nothing to write home about, I've had better at unspeakable chain restaurants. Now for the filet, mine was cooked a beautiful medium rare along with 1 other person's in our party. However, 1 other's was cooked a medium, and another well... Why would you cook a filet well and serve it...

6th course was a lemon sorbet served over strawberry anise cream and ricotta. I loved the flavor of this dessert, however I tasted no strawberry at all in the cream, overpowered by the anise.

In summary, disappointed by our experience at this establishment, especially with all the great reviews. Will not be back if you are advertising a certain caliber of food but can't even salt a fish properly or cook filets...

We were very excited to try Roux30A for a friend’s birthday celebration. We booked it 6 weeks in advance. Our experience was less than good. The good was good, but we’ve had better meals in the area. The staff moved us from a table, where we were seated, to the bar to accommodate another party that threatened to leave. We told them multiple times that we preferred a table so that we could talk as a group. We kept getting pushed. They tried to “make it to to us” by bringing us extra wine, but only brought 2 glasses, for 5 of us, egg h was really odd. Service wasn’t great, the presentation of the courses was awkward and while they said they comped our wine to apologize for the seating mishap, there was never an itemized receipt to even know the cost of our meal. The biggest kicker that made me realize I’d never be back was the suggested tips on the bottom of the check we’re manipulated by 1.5 times. It said 12%, but the calculation in dollars was really 18%, 15% was really 21% and 20% suggested dollar amount was 30%. Luckily I caught on, but I’ve never seen any restaurant do that before. Very crooked. The concept is good in theory but the business is very unprofessional and the service...