We had a great TG at Stinky's Fish Camp on 30A in Santa Rosa. Maybe a dozen tastes, acorn squash, sweet potato, house made cranberry, creamed corn, and of course turkey, stuffing, gravy, and it was perfect. Valet parking, reservation honored on arrival, drinks and oysters in front of us fifteen minutes after reservation time. We had lunch there twice more on a 30 day stay and I think it might be my favorite in Destin.
We also had good experiences at Harbor Docks. I love their shrimp fried rice, and my bride's sesame amberjack was excellent.
The best oysters, and possibly worst po' boy was at Acme in Baytown Wharf. Burritos at La Paz were good. Bud and Ally's serves a good lunch. Great Southern yielded two great, and one mediocre lunch. Pompano Joes had the worst fish sand, but the best view.
I've stayed in Sandestin for a month for the last eleven years. We prefer to go to lunch late and then eat light at the condo for dinner. Yes, getting old and cheap.
And on the cheap, the Cuban sandwich at Publix deli is way better than I expected.

My wife and I will be in Sandestin for TG. Looking for served entree, no buffet. Price not particularly important, but not up for Ruth Chris. Don't want to fight crowds at Harbor Docks. My all time fav here was French Thanksgiving (pheasant breast) at Cafe Provance, but they're gone. Also tried Marina Cafe, one year with indifferent result. Help me Hounds!!!

Yes, my bride to be and I sat in the front booth and watched the riot after Illinois beat Michigan in '83. They bought only Caribou "J" cut cod in 10,000 pound lots. They mixed white vinegar into the mustard before it went into the squeeze bottles. These are the only secrets I can tell. Block and Holt (current Legends owners) are opening Prairie Fire in the former TGI space 10/12.

Fellow Hounds, Does anybody have a menu, recipes, descriptions, or any info about the tableside cooking at the Red Door in LP? I remember a strip loin in rock salt, steak Diane, etc. I just got a Spring copper alcohol stove, and want to do some tableside at home. Help!!

Ocean Club - just East of the SanDestin gate on the Gulf side. Vintage supper club atmosphere, good food and drinks, not cheap, $28 grouper give or take. Pretty much in line with Louis Louis, a couple miles further east, much louder, younger vibe. I really like Stinky's Fish Camp, great food, but not particularly fancy. $20 - $30 also begs the question, are you thinking plus $12 apps, and $8 salads and $6 starch? This would let Cafe 30-A, Fish Out of Water, Mitchell's Seafood back into the equation, but will be close to $100 pp with cocktail, wine, tax and tip. My other comment is that there isn't much beside grouper and snapper, shrimp, that's really special at any of these restaurants. Outside of Crab cakes at Red Bar/Louis Louis, I cannot think of a compelling entree at any of the above.

iL Divo - by all means get a Chambers range if that is what you want. I ate hundreds of superb meals prepared on our family stove. It is another example of the magnificent engineering or the mid 20th century, on a par with a '57 Chevy, I wonder if the analogy would hold if one compared an AGA with a '55 Mercedes coupe?

I love my Technivorm Mocha master. It delivers water at two hundred degrees for best extraction. Stainless carafe keeps breakfast coffee hot enough to drink at lunch. I've owned mine for 5 years without problems. Only downside is $280 price.

My parents had a Chambers range. Features included baking well, griddle with broiler underneath, and thermostat controlled burner. 36" wide, and I believe former poster who said 465 lbs.
My recall (prior to 1973) Griddle was never used, no thermostat, bitch to clean. Broiler used daily, never quite hot enough to sear, but handy for all things meat. Oven was fantastic for roasting due to insulation and super even heat distribution. Cooks with the fuel turned off is true. Thermostat burner never worked well, electric ignition was hit or miss when thermostat called for more heat. 3 burners, seem low power 8,000 BTU? Took a while to boil water. With all that said, I miss the Chambers range, but I think more for nostalgic reasons than culinary.

I bought the stone to bake no-knead bread, but just had to try sausage pizza. The lodge pan sounds like it would make a nice crust. Thx for the thought

Exactly. The allways saw is not food grade/stainless/designed to be sanitized. If it were me, I'd ask the butcher shop to cut spare ribs on a band saw, as it would be no particular fun with any saw. Also,this is a process infinitely safer to hire done. You may have to shop around to find a shop willing to cut stuff bought elsewhere. I wouldn't do it, particularly if there was no mark of inspection on the product.

I admit it, I used my baking stone for frozen pizza a few times. Now there is some grease, cheese, ?? residue cooked into it. Every time I try to use it it smokes and smells like burning grease. Any ideas how to clean it? or just buy a new one?

I owned a meat plant and in addition to two band saws, we had a hand meat saw. It looked like a hacksaw, only twice the size. We used when the saws were already cleaned up for the day and somebody wanted to cut a few pork chops.

Strongly agree with posters who say do NOT buy a reciprocating saw to cut meat. First of all, how would you sanitize the blade and cutting path? Takes two hands to run the saw, what holds the meat in place?

Most pork and lamb can be fairly easily cut with a cleaver, (takes a little practice).

Commander's closed October '10. According to the obit in the Destin Log the recession was to blame.

I bought all my meat from restaurant supply companies. I ran a specialty store for 16 years with fair success. The problem with farm to table is that there is only 10 pounds of filet on a 1200 pound steer. Cargill and IBP will always be able to fill orders and they do know their product.