David’s Steak & Seafood
Restaurant fills a void in the south beaches dining scene
With its modern décor and clean lines set in a relaxing, comfortable environment, “polished casual” is the term owner David Green uses to describe David’s Steak & Seafood located on Ocean Avenue in Melbourne Beach.
“We want to appeal to the ‘middle-of-the-road’ diner,” says Green, pointing out that the beachside community is known for either high-end, fine-dining establishments or laid-back, eclectic surfer hang-outs. David’s Steak & Seafood, in comparison, falls somewhere in between.
“Many people have told us that this type of restaurant is what Melbourne Beach needed, and we’re working to carve our niche,” says Green, who opened David’s Steak & Seafood just under a year ago.
The décor is a reflection of Green’s childhood in Florida, the restaurateur having grown up in Miami. Florida Highwaymen paintings don the walls of the main dining room, while stone and dark wood finishes blend together in the generous bar and bistro area. Overall, the restaurant conveys a clean and upscale air without being stuffy.
While the restaurant’s moniker may be a nod to Green, he doesn’t stand alone as the sole stakeholder. The team fueling David’s Steak & Seafood includes Stephanie Myers, Green’s wife; Alan Hanley, primarily responsible for the construction end of the business; and Jonathan Fort, the restaurant’s chef.
Green and Fort met roughly 10 years ago, the two having worked together at other Space Coast restaurants for some time. When developing the menu, Green and Fort shared a vision of how food should be prepared – all steaks and seafood hand-cut on premises, the majority of seafood caught locally, sauces and dressings made from scratch, etc. When it came down to execution, however, Green says he turned to Fort’s creativity and expertise to “make things happen,” as he puts it.
“The menu is traditional with a kick,” explains Green, referring to the bold flavors of many dishes. The 5-ounce filet topped with garlic butter has made headway as the menu’s most in-demand dinner item. Using a minimal amount of sauces and seasonings, the natural flavors of steaks prepared at David’s Steak & Seafood tend to shine.
When it comes to the fresh catch of the day, Green says the restaurant’s Midwestern-stream trout is delicious, as is the 8-ounce grilled salmon (offered at any time), which is topped with a smoky bacon citrus glaze.
And what’s a steak and seafood dinner without a hearty side serving of potatoes and vegetables? While the restaurant offers patrons various choices and preparation styles for each, the au gratin potatoes are a stand out. Sliced and seasoned with onions, jack and cheddar cheeses and Bechamel sauce, the au gratin potatoes are then covered with Ritz crackers and baked. Meanwhile, the red (kidney) beans and rice side dish boasts a spicy and flavorful panache.
For the lunch crowd, the half-pound cheeseburgers, as well as the ribeye, crab cake and grilled mahi sandwiches, are favorites. And for dessert, key lime pie served with a scoop of vanilla bean ice cream, guava cheesecake, carrot cake and others offer the perfect way to polish off a meal.
When asked about the future, Green says he’s simply hoping that David’s Steak & Seafood will become an integral part of the Melbourne Beach culture. “We’re continuing to grow and employ more
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