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Seafood is the reason a lot of people drive to St. Johns County to eat. The local catch comes through Vilano Beach, the St. Augustine inlet and the shrimp docks on the San Sebastian River, and the menus here reflect that: Mayport and local shrimp, grouper, snapper, triggerfish, flounder, and blue crab in season. Datil pepper shows up in sauces and Minorcan clam chowder, which is a tomato-based chowder unique to this area. Not every fish house serves local fish, though. Ask what came off a boat this week versus what came off a truck. Waterfront spots on the bayfront, at Vilano and down A1A toward Crescent Beach charge for the view and fill up at sunset. Prices move with the catch, so market price on the menu is normal, not a dodge.
Ask what is local this week
A good fish house will tell you which fish came off a local boat and which did not. Grouper, snapper, triggerfish and shrimp are the regular local items. If the server does not know, that tells you something too.
Decide between view and value
Bayfront, Vilano and oceanfront tables cost more for the same plate. If you want the sunset, book it and budget for it. If you want the best fried shrimp for the money, look a few blocks off the water.
Check the raw bar practices
Oysters should be tagged with their harvest location and date, and Florida requires a consumer advisory on the menu for raw shellfish. Ask where the oysters are from and when they came in.
Try the Minorcan dishes once
Minorcan clam chowder and datil pepper sauce are only really found around St. Augustine. A place that makes its own chowder from scratch usually cares about the rest of the menu too.
Plan around sunset and season
Waterfront restaurants hit capacity 30 to 45 minutes before sunset. Arrive early or go for lunch, when the same view is cheaper and the kitchen is calmer.
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