Somewhere I certainly did not think I would be celebrating my birthday this year- Sanford, Florida. While not too far from my alma mater in Orlando, I had never actually ventured to the town. Until a friend’s wedding brought us right in the middle of downtown and searching for something a bit… nicer, for lack of a better word. St. Johns River Steak & Seafood sounded like just the spot. Lake-front with outdoor dining, it even meant Bailey our pup could join in the celebration!
We started with the Signature Oysters, pictured above. St.J. A Fellow Oysters with baked spinach, artichoke, cream cheese, and a sprinkle of bacon bits. I like a good oyster at a restaurant that specializes in seafood and is fresh. When you have something so simple and light as an oyster and then add all of these heavy ingredients, I am not sure you have the same experience anymore. Essentially a spinach and artichoke dip generously dolloped on top of the oyster and topped with bacon bits. While I am a big fan of dips, especially spinach and artichoke ones, I don’t think it belongs on oysters. Plus with bacon bits, it’s a little all over the place. Lots of competing textures and heavy flavors, the actual oyster got lost in the dip. Drowned in it, one might say…
Looking for a main, my plate had to be worthy of a celebration. Not a crazy celebration, as it’s not an exciting birthday year, but a little party on a platter. That had to be the St.Johns Signature Classic. Crab cake, shrimp, scallops, and mahi served with sweet potato fries, cole slaw, and hush puppies. I can’t think of a single other thing that could be added to this plate to make it better.
One of the things I was most excited about was the crab cake. Aesthetically upon arrival, I knew I was in for a letdown. While the crab may have been fresh, it (especially considering the price tag) certainly was not the highest quality. Add to that, it was burnt, you can see it quite a bit in the picture above. It’s not too difficult to remove the outside and enjoy the meat within, and I smothered the patty in tartar sauce and lemon juice, but this still didn’t prevent a letdown.
Moving on to the next dish within the dish, the mahi is hidden above but was a generous serving size for the meal. Upon tasting, it as well seemed to be more of a mass-produced offering, rather than something that had the love and care I want to see at a steak and seafood restaurant. A good mahi mahi is moist and tender with a slightly crispy exterior. The fish should have a delicate, sweet flavor complemented by the seasoning, which should bring out the natural taste of the fish. The seasoning should be well-balanced, with just the right amount of spice and herbs to give the dish a depth of flavor without overwhelming the natural taste of fish. You know it’s bland when you wonder if there even is any seasoning at all. The fish was also dry, leading to a tough texture. Certainly edible, I just didn’t get that melt into your fork satisfaction I look for with a great mahi.
The shrimp on the other hand were a real treat. They were perfectly cooked, with a slightly crispy exterior that gave way to juicy and succulent flesh inside. The sweet potato fries that came with it were crispy and well-seasoned, and the cole slaw was a refreshing complement to the richness of some of the fried foods on the plate. Add a bit more of fried goodness with the hush puppies and you can pretty much make a meal out of just the things done really well listed in this paragraph. More of it please!
And then, what’s a birthday dinner without a little steak? The 8 oz. filet with a side of jazzy rice and asparagus rounded out the tasting party.
I love a good steak. I also don’t find it hard to make a steak that I will enjoy. I don’t have the chops to understand how intricate a perfect filet should be, but in the most simple way possible somehow??
An 8 oz filet should melt in your mouth, be cooked to medium-rare or medium, allowing the meat to be tender and juicy with just a hint of pink in the center. The crust of the filet should be caramelized and crispy, adding textural contrast to the tender meat. It should be flavorful on its own, with a delicate and rich taste that comes from the high-quality meat. The seasoning should be minimal, allowing the natural taste of the meat to shine through with each bite.
Was this steak that? No. This steak was not the end all be all of steaks but, it was quite good by my standards! I ordered medium and received the pink hue others look for. It was juicy and tender which is all I ask. I certainly wanted more, unlike everything in the first dish. So with that, I’d say this one was preferred, which is not my usual choice. Jazzy rice and asparagus were excellent to go along the flavors of the meat, and I was happy to stray away from the fried sides from before. Jazzy rice was described as a “little kick” to your standard brown rice with a flair of spices. Mild enough, I liked it just like any “jazzed up” rice. Asparagus was the right type of chewy and a welcome vegetable to the table.
Add a chilled bottle of wine on a warm Florida night, and the best of company, and you have a filling meal with a little something for everyone to like. Thanks for ringing in the next year, Sanford!
