Down Island Gulf Seafood Restaurant — Restaurant in Santa Rosa Beach

We decided last minute to go to dinner and chose Down Island and it did not disappoint. It was probably the best meal we had our entire trip. We arrived about 30 minutes after they opened for dinner, so the place was nice and quiet. The front room where we were seated is a little small but there is patio seating and I believe a seating area in the back of the restaurant. It made for a nice intimate feel. We ordered their sourdough toast special (pork belly with thinly sliced apples, borsin cheese, Chimichurri sauce, and another sauce that I can't remember) it was A) huge and B) delicious. The pork belly was cooked to that perfect butter consistency and the toast was crunchy on the outside but nice and soft on the inside. It was heaven. We also ordered a dozen raw Louisiana oysters that were very good. Served on ice (my preference), medium sized and very flavorful. Our final appetizer was the blue fin tuna special. It was served with pickled veggies and peppercorn crusted. I've never really had tuna but, it's my husband's favorite and he ate all but 2 bites (those were mine!). You think we'd be stuffed after all that, and we were, but when the food is that good you gotta keep going, right? Our son ordered the kids cheeseburger and fries and even it was delicious! He twisted our arm, and we ordered their vanilla bean ice cream was really good. Creamy with flecks of vanilla bean in it. I ordered the cioppino over house made noodles and my husband ordered their fish of the day with whipped potatoes, massive asparagus, and roasted mushrooms. His meal was a normal portion size and very good. Mine was a giant's portion size. The amount of seafood in this cioppino was extremely impressive. Mussels, clams, prawns, fish, all in a very rich tomato broth. Needless to say, I couldn't finish it, but I gave it the old college try. The noodles were nicely cooked and added to the heartiness of the dish. They place did pick up the longer we were there, but it was never so loud that you couldn't hear the conversation you were having at your own table. The service was quick and knowledgeable and very kind. 100% recommend and would go back. No food photos because none of it lasted long enough to be...

We celebrated my sister, Barbara's, 82nd birthday in the great Down Island Restaurant this week. Earlier, we had talked with Lindsay (the owner's sweet sister) inquiring about a seafood tower as a special treat for my Austin, Texas birthday girl who adores seafood.

(Seafood Towers are not available on the menu!)

I don't know who was more excited, my husband and I, or Stephanie, the proprietor at Down Island & crew. Stephanie, Chef Taylor & the "entire" staff created a meal and an occasion fit for kings & queens.

We had no idea they were creating such a special & 1 of a kind menu which included everything from caviar atop creme fraiche on a specially prepared wafer to lobster tail. We felt like we were at the Ritz!

In a gorgeous presentation of choice & seriously sourced food, we were presented with snow crab, fresh jumbo shrimp, select salmon rillettes, oysters & triple tail ceviche with sushi grade #2 tuna, a beautiful sushi roll covered in perfect avocado slices, carved lobster tails presented partially off the shell's lower end (1/2 in & 1/2 out of the shell). Nestled inside the shell space above the lobster were marinated & top grade delicious fresh tuna bites.

THE best horseradish, boursin cheese & pickled onions along with "toasted capers" were served as well, all for us to select as garnishes for beautiful buttered & toasted sourdough slices. Then, their pistachio cream brulee like only Down Island can do!!.

The eye appeal of this presentation on beautiful honey colored wooden, sectioned trays (each section filled with ice) was spectacular. Sauces & garnishes strategically placed, took the eye appeal to another level.

Suffice it to say, we have not been served such a quality meal in any restaurant EVER, & certainly not with the obvious love & detail as this had been given. We felt so loved & were truly humbled by all the time, thought, ideas & preparation that must have gone into this banquet for 3. Every single bite was divine!

We happily & highly recommend Down Island & Co, particularly for a memorable & special occasion dining experience.

In sincere gratitude,, Peggy Adams, Jim Adams &...

Okay so first off I want to say the dinner was exceptional. Steak was cooked perfectly on the kilo of beef. Food all tasted delicious. I should note we had the Kilo of beef, seasonal sourdough bread, kings table farm chicken for our food courses and for the desserts we had the pie and the creme brulee. We also had some of thier specialty drinks. Now to the constructive criticism part, the chicken on the kings table dish was a little dry and frankly my biggest thing on that dish is the pasta itself is phenomenal without the chicken you could honestly lose the chicken and sell the dish for slightly less and still be okay. Now the presentation of the steak was also severely lacking the photo I included is what it looks like compared to the photo you see for presentation purposes. Normally I wouldn't have an issue with this but you aren't McDonald's and I'm paying for what I see. It's a 95$ dish, If you choose to take beautiful presentation photos of a said dish I want it prepared that way as well its lazyness and lack of confidence in the kitchen. That being said the dish itself is still phenomenal but let it shine when it comes out of the kitchen with your presentation make it to where everyone wants that dish. Such a waste in my opinion. Now as for the desserts the pie was devine and I would honestly put it par for par in a Wolfgang puck restaurant. The pistachio creme brulee was almost perfect however on this night whoever prepared the top had the flame a little to hot and a little to close making the top have a total burnt taste which was unfortunate because it ruins the full effect of the dish itself. Overall a good restaurant in an area of mediocre...