DESTIN — This everchanging location in the Downtown Destin shopping center has housed Buffalo Bayou and Buffalo’s Reef. Now, it’s home to Corona Café – a place you can still find buffalo wings among a few other things.

Corona Café also has locations in Mary Esther and Navarre. They opened the space in Destin just a few months ago.

The Food
You wouldn’t know it from its name, but a large part of the menu at Corona Café features Thai food. Some of the entrees are cashew chicken, phad seeaue, hot pepper chicken, pork or steak, and Gang Dang or red curry chicken. Appetizers such as fried egg rolls, cheese Rangoon wontons and chicken and pork satay are on the menu as well.

For those not wanting to sample Corona Café’s Asian cuisine, they also serve hamburgers, hot wings and a variety of sandwiches.

This is the case of my dining partner and I. While she decided to have the cashew chicken; I chose the smoked sausage sandwich for lunch.

Before our entrees, we decided to try the fried egg rolls, which came out fast and were smoking hot. The order included three huge, homemade egg rolls filled with glass noodles, vegetables and meat.

Our entrees also arrived speedily. The cashew chicken came on a large oblong plate and had huge chunks of chicken, bell peppers, onions, carrots, water chestnuts, and cashews.

My partner was very pleased with her meal, and, after tasting it myself, I could see that it was made with fresh ingredients.

My smoked sausage sandwich came with two sides. I chose baked beans and potato salad, although they also have a mixed marinated salad, onion rings, french fries, black beans and rice, cole slaw, cucumber salad, tomato salad and rice and brown gravy.

The sandwich was very simple, but very tasty as well. The sausage came sliced lengthwise on a hoagie roll and was topped with grilled onions and barbecue sauce.

Other sandwiches include a shrimp po’ boy, a Cuban sandwich and Bob’s Palomilla, which is breaded fried steak with Cuban brown gravy.

The Atmosphere
The interior of Corona Café remains as it was when it was Buffalo’s Reef, which is that of a sports bar. Large wooden booths with flat screen TVs line the walls, with freestanding tables in the center of the room. A bar sits to the back of the establishment. It seemed pretty slow on a Monday at lunchtime. My partner and I were the only customers when we arrived. As we were leaving, I noticed a couple who had ordered a few beers and wings, and one other patron.

The Service
The service was no frills. Our waitress was pleasant, but also not as talkative as I would have liked. Every time I looked for her to ask a question, she seemed to have vanished. However, I can’t fault her on anything else, such as drinks being refilled as needed and the food being delivered fast and hot.

Corona Cafe
757 Harbor Blvd.
Destin, FL 32541
(850) 424-3621

Hours
Open daily from 11 a.m. to 8:30 p.m.

Price range
$5.95 to $25.95

Additional information
- Reservations not necessary
- Children's menu
- Accepts Visa & Mastercard
- Handicap accessibility<- PREVIOUS 1 2

CRESTVIEW – As a little girl I loved having tea parties.

I would dress up in my mom’s clothes with hat, gloves and shoes. I had little cups and saucers with pretty flowers.

Most of the time the tea and food were make-believe, but sometimes I would use some of the iced sweet tea that was always in the refrigerator and a few cookies.
Tea parties disappeared with elementary school. That is until recently, when I had a tea party with all the frills at The Ivy Leaf Tea Parlor in Crestview.

Sharing a pretty little 1940s era house with a gift and antiques shop, Ivy Leaf offers a variety of service options in different settings.

Morning, lunchtime and dessert teas are served at tables in the gift shop. Morning Tea consists of a pot of tea served with a scone and lemon curd.
For Lunchtime Tea, the tea is iced, and guests enjoy quiche, soup and fruit. Dessert Tea is simply a pot of tea and the featured dessert.

Light Afternoon Tea and the Royal Tea are served in parlor rooms, and reservations are a must. The parlor rooms are perfect for a private tea party.

Our room featured a dining table and two small tables, and could have accommodated a party of 10. They are filled with beautiful things, and create a calm, elegant atmosphere.

And just like tea time as a child, guests get to dress up. There are plenty of options for ladies, and for Ivy Leaf’s gentlemen guests as well. The closets in the parlor rooms are open and furnished with dressing tables hats and stoles.

Service is perfect. A bell is placed on the table to ring for service, but our hostess was attentive enough that we never needed to use the bell. We were warmly welcomed, and never rushed through anything.

The bill is not even brought to the parlor room, but is instead settled in the gift shop when you are ready to end your tea party.

The Light Afternoon Tea is a good option at lunchtime. It includes scones, fruit, a chicken croissant sandwich and desserts. But we opted for the works with the Royal Tea.

It started with soup and salad. In our case, it was a small cup of delicate tomato soup with pieces of tomato and a touch of cream, and a fresh summer salad with strawberries, pistachios, dried cranberries, and champagne vinaigrette.

Next, we enjoyed fruit compote and scones. The compote included apples, blueberries, grapes, strawberries and blueberries in a light syrup with a subtle taste of mint. Our scones were blueberry. These tender, faintly sweet biscuits were served warm topped with almond cream.

Our three-tiered tray contained a variety of tea sandwiches cut into fanciful shapes. Fruit and carrot sandwiches had a sweet marmalade quality. Classic cucumber sandwiches were fresh and light, with a bright lemony taste.

Sundried tomato sandwiches served on rye bread were excellent. They had the tangy flavor of a Hungarian Liptauer cheese spread.

For dessert, we had excellent lemon squares and cookies. Portions were just right to allow you to enjoy everything that is served without feeling uncomfortably full.

Ivy Leaf offers an extensive menu of classic black teas, specialty teas (flavored with fruit, chocolate, cream, etc.), green tea, and herbal tea. All had different qualities that were described on the menu. We enjoyed blueberry tea iced and Morning Miracle hot.

Ivy Leaf is a great place to spend time catching up with friends, or celebrating a special occasion such as a graduation, upcoming wedding or anniversary.

Tea time at Ivy Leaf is a wonderful, calm escape, and I enjoyed my tea party there. And this time instead of dressing up in Mom’s finery, she joined me.

<b>The Ivy Leaf Tea Parlor, Antiques & Novelty Shoppe</b>
426 West James Lee Boulevard
Crestview, FL
(850) 683-1626

<b>Hours for tea</b>
Tue-Fri: 11 a.m. to 3 p.m.
Sat: 10 a.m. to 1 p.m.

<b>Hours for shop</b>
Tues-Fri: 10 a.m. to 5 p.m.
Sat: 10 a.m. to 2 p.m.

<b>Additional information</b>
Handicap accessibility: fair
Children’s menu: menu items are appropriate for children
Reservations: required for some menus
Price range: $7.99 - $29.99
Atmosphere: * * * *
Value: * * *
Food: * * *
Overall rating: * * * 1/2

Locanda Italiana emphasizes the cuisine of Southern Italy, creating a comfortable restaurant that works well as a gathering place for friends and family. To make things easier, there is the Menu del Bambini (for the kids), and a family-style experience (groups of four or more get chef’s choice of three appetizers, a salad, three pasta dishes and one meat dish for $30.95 per person).

The menu is divided into antipasti (appetizers), dal forno (from the oven), pasta and entrees, chef favorites, fish and steak. As it turns out, the best that Locanda Italiana had to offer was not on the main menu.

There is a separate pizza menu, and it was not volunteered on any of our visits. At the end of one visit, our server happened to mention the pizza, and we asked for the menu when we returned the next week.

Pizzas come in one size and are large enough for two to share. The crust is tender and flavorful, and the toppings are generous without overwhelming the crust.

There are classics such as Margherita and pepperoni. Less common was Pizza della Moglie, white pizza with ham, corn and basil. Pizza du’ Scugnizzo is made with white or red sauce topped with Italian sausage and fries, which our server told us is popular in Italy.

Pizza la Locanda, with cherry tomatoes, arugula and prosciutto got extra flavor from smoked mozzarella. There is also a calzone filled with ricotta, mozzarella, salami and basil.

On the regular menu there were plenty of excellent choices. Portobello Locanda was an appetizer of portobello mushrooms served warm with balsamic vinaigrette, slices of sausage and Parmesan cheese.

Another success was the Risotto allo Skizzo di Mare entrée, a lemon-laced rice dish filled with crab, grouper and arugula. Fresh seafood is so important at Locanda Italiana that all of the chef favorites are seafood dishes.

Outside of the seafood realm are chicken, beef and veal. Beef is in the form of 8-ounce filets, and is served with green peppercorn sauce or portobello mushrooms. Pollo della Locanda is chicken filled with prosciutto. Veal marsala and piccata are classics, while Toscana includes rosemary, smoked cheese, spinach and pancetta.

There are an abundance of pasta dishes, including pappardelle with shrimp and zucchini in cream sauce, penne with broccoli and Italian sausage, and tortellini in meat sauce.

Gnocchi is served with a four-cheese sauce, and is also offered as a baked dish with tomato sauce, mozzarella, Parmesan and basil.

Bread is served with delicious seasoned dipping oil, and our entrees came with a house salad.

In addition to regular menu items, there were also specials each evening. On one visit we had a nice pasta dish that included tender pieces of beef filet.

Desserts were all good, with my favorites being a moist lemon cake, and the affogato di gelato (vanilla ice cream drenched in hot espresso).

Service at Locanda Italiana is friendly, if not always on target. The biggest issue was simply not letting diners know what their options were. Sometimes specials were not mentioned (we overheard them being offered at another table), and other times key ingredients were left out (our pasta special appeared to be vegetarian when in fact it featured beef).

Still, our meals at Locanda Italiana have been pleasant. The prices are reasonable and the food good (the pizza especially). Locanda Italiana is a fine example of a neighborhood Italian restaurant, and a welcome addition to the area.

Appetizers: $5.25 to $10.95
Pasta and entrees: $12.95 to $28.95
Pizza: $10.50 to $13.50
Children’s menu: $4.50 to $5.95
Atmosphere: * * *
Value: * * * 1/2
Food: * * *
Overall rating: * * *
Handicap accessibility: good
Children’s menu: yes
Reservations: not necessary

MIRAMAR BEACH – Whether you are visiting Copper Grill for the first time, or are a returning guest, you are in for a treat.

Copper Grill, now known as Creehan’s Copper Grill, is one of the latest projects of perpetually busy chef Tim Creehan of Beach Walk Crystal Beach.

Fans of the original concept can rest assured that the changes have been few, and all for the better. Copper Grill is a high-energy place. At the center of the dining room is the active open kitchen. It is surrounded by tables filled with diners enjoying music, conversation and food.

Copper Grill’s menu continues to focus on steak and lobster, but also includes lamb, veal and a variety of fish and shellfish. It is also peppered with dishes from Beach Walk, including the excellent kung pao oysters appetizer (crisp-fried oysters in a sweet and spicy Asian-style sauce) and ethereal white chocolate banana cream pie.

Appetizer selections focus on seafood, with the portobello mushroom stack being the only appetizer without seafood. Shrimp scampi featured tender shrimp in a subtle garlic butter sauce.

An appetizer of blackened diver scallops was perfect. Restraint was shown in the blackening seasoning so that it enhanced, rather than overwhelmed, the large scallops. A shiitake ragout added subtle earthiness, and vanilla butter a hint of sweetness.

Soups include rich lobster bisque and a classic French onion. Among the salads, the Caesar had good croutons, capers and red onion. Shrimp can be added. Tomato salads come with a choice of house made mozzarella, or Bermuda onion.

All steaks at Copper Grill are Certified Angus Beef. What you choose is a matter of style.

For huge flavor go for the Cowboy rib steak which is grilled bone-in to get the most flavor. Filets are buttery with good, but understated flavor, and include an option grilled on the bone.

Strip steaks, which are known for lots of flavor, include the New York Strip (boneless) and Kansas City Strip (with the bone). A 24-ounce porterhouse is the best of both with the filet on one side and strip on the other.

Steaks can be served with add-ons including Destin topping (crab and shrimp in a beurre blanc) or Oscar topping (crab, asparagus and Hollandaise). Other meat options include rack of lamb and a veal porterhouse.

Just inside the front door there is a tank filled with large Maine lobsters (in the 5- to 10-pound range). They are served cracked, with drawn butter and a lemon beurre blanc.

African lobster is also offered as an entrée (alone, with a beef filet or with shrimp). Grouper is served topped with crabmeat and shrimp, while pepper crusted tuna is served rare.

Side dishes shouldn’t be missed. Creamed spinach is a steakhouse staple, and the version at Copper Grill is rich and delicious. We also had excellent sautéed corn that had just a hint of pepper.

A sampler platter lets you try asparagus, crisp fries, onion rings, sautéed mushrooms and corn. All sides are ample to share.

In addition to the wonderful banana pie, desserts include profiteroles filled with chocolate mousse, tiramisu, and white chocolate Napoleon. Crème brulee is caramelized tableside.

Copper Grill has a good wine selection, and a menu of specialty drinks. The Coppertini tastes like a sweet, juicy peach.

There is no children’s menu, but children are welcome. Menu portions are large enough that kids often share an entrée with their parents.

In addition to the menu items that are recognizable from Beach Walk, some of the staff is as well. They bring the skills they honed at Beach Walk to Copper Grill, while doing a wonderful job of keeping the character of Copper Grill that makes it a convivial, sophisticated place to dine.

<b>Creehan’s Copper Grill</b>
11225 Highway 98
Miramar Beach, FL 32550

<b>Hours</b>
Open daily at 5 p.m.

<b>Price range</b>
Appetizers: $9 to $14
Soups & salads: $7 to $15
Entrees: $28 to $54
Dessert: $5 to $9
Sides: $4 to $10

<b>Additional information</b>
- Reservations recommended
- Handicap accessibility
- No children’s menu
- All major credit cards accepted

SANDESTIN – The building in The Village at Baytowne Wharf that housed Maw Maw’s Country Kitchen, a country-themed restaurant that completely missed the mark, is home to a new restaurant.

New Orleans Creole Cookery hits its Creole theme a bit closer, but still comes up short in the areas of service, value, and overall quality of the food.

Service seems to be the biggest issue. When diners are made to feel comfortable and welcome, they are much more forgiving of missteps in other areas. Conversely, when someone is made to feel unwelcome or as if they are an inconvenience to the staff, a pall is cast on the rest of the meal.

When we arrived at Creole Cookery there was no warm greeting. In a restaurant that had only two other tables occupied, we were ushered without comment to a table next to the other diners.

Without realizing we were asking for something that would be a problem, we asked if we could sit by a window instead. The hostess became annoyed, and as she was taking us to the table she explained that what we had asked was inconvenient for the staff because the server assigned to those tables was not there.

Our server was pleasant, but was not familiar enough with the menu to accurately answer questions. And while he was making an effort, constant interruptions were disruptive to conversation.

While none of the food at Creole Cookery was bad, not much was special either. And while servings are generous, prices are more than generous. A $7 cup of crawfish bisque was on the small side, and included lots of rice.

Instead of the complex flavors in really good Creole food, the flavors here were muddy and overdone. On the other hand, the rice in every dish we had that came with rice was underdone.

The best things we tried at Creole Cookery were the Creole Onion Straws and the Crawfish Monica. A large platter was piled high with straws that were crisp, but held on to a bit too much oil.

Crawfish Monica, a popular dish at the New Orleans Jazz Fest is rotelli pasta tossed in a well-seasoned cream sauce. Green onions and lots of plump crawfish tails add color and flavor.

There was no rhyme or reason as to what would be good and what would be less than good. Fried crab claws were fine, albeit a bit bland. Fried shrimp were small, overbreaded, and had no flavor.

Chicken fricassee was one of the better options for flavor and value (at $14). Tender chicken was served with a well-seasoned gravy. The undercooked rice detracted from what was otherwise good.

Most entrees come with a side dish, and it is typically either a mix of fries and corn fritters, or smothered okra and tomatoes. The fries and fritters are standard versions. I like the seasoning and thick texture of the okra side dish best.

There is lots of fried seafood on the menu. The list includes catfish and popcorn shrimp in the appetizer and salad sections, half a dozen fried seafood sandwiches, and a selection of fried entrees. You can try the shrimp, oysters, crawfish or catfish (with fries and fritters) for $18. Or you can combined all of the above and add soft-shell crab for $32.

Other menu items include a stuffed pepper, roasted duck, pork loin and prime rib. A children’s menu features chicken fingers, fried shrimp or catfish, macaroni and cheese, and pasta with chicken and shrimp.

Desserts included a large slice of very chocolaty cake, and bread pudding that was served warm but was tough at the center.

The menu at Creole Cookery is appealing. But it is form over substance. More attention to good quality ingredients and cooking techniques, and a change in attitude toward diners is needed to make Creole Cookery more than ordinary.