Ocean Grill Serves Up Family Culinary Tradition

Ocean Grill is a landmark that looks out to sea. Its fascinating architecture, ocean views, and fine food are well known. For Joey Replogle, a guiding force in the restaurant’s kitchen, there is also another facet: family tradition. “My grandfather moved his family down here in the 1960s,” Replogle says, “and he was always fascinated by this building.”

With good reason. The building itself had been constructed in 1941 by Waldo Sexton; its design elements of pecky cypress and mahogany, along with its eclectic collection of curiosities, reflect his colorful nature and special flair.

“He was definitely a treasure hunter,” says Replogle. “A lot of the things you see here he salvaged from places in Europe or from other places in Florida.” Stained glass windows, flamboyant chandeliers, Highwaymen paintings, nautical paraphernalia—there is much to intrigue visitors as they enjoy their meals. Even working there, Replogle says, “Once in a while I might see something I haven’t seen in a long time. And it feels like being on a ship because it slopes down toward the ocean.” He smiles. “You can’t build like this anymore.”

Replogle’s grandfather was not only fascinated by the building, he was well equipped to run a restaurant there, having had a steak house back in Wisconsin. “He brought some of his recipes and concepts here,” Replogle explains, citing the blue cheese spread, the Coquilles St. Jacques, and the roast duckling with orange-sherry sauce as his grandfather’s recipes. “They’re each barely altered, or not altered at all, in 60 years.” On the other hand, the crab cake recipe was changed by his mother, who hails from Maryland. “My mom talked my dad into changing the recipe to be more of a celebration of crab.”

Given the restaurant’s maritime location, fresh seafood specials are a given, varying according to “what’s in season and what’s available locally.” Fish selections are available brushed with dill sauce and broiled; grilled; deep-fried; or Cajun style. The Cajun grouper is a favorite of Replogle himself.

Being part of the third generation of Replogles to run the restaurant carries with it a sense of “family tradition—wanting to make them proud.” Ocean Grill’s distinctive architecture, however, carries with it an inevitable question. “People always ask if we’re nervous when a storm comes. The answer is we take our precautions, and just like everybody else, we hope it doesn’t make landfall.”

Appetizer: Escargot with Butter Sauce

In this classic French dish, the snails are complemented by generous amounts of butter and garlic.

Serves 6

• 14 oz. escargots, extra-large (available in cans)
• 1/2 cup onion, chopped
• 1/4 cup fresh garlic, chopped
• 1/4 cup butter
• 1 1/2 oz. Pernod

Drain the escargots if they were canned.

Melt the butter and sauté the onion, garlic, and escargots.

Finish by adding the Pernod and allowing the alcohol to burn off. Serve topped with the following butter sauce.

Butter Sauce

• 1 lb. butter, softened
• 1/4 bunch scallions, chopped
• 1/4 cup fresh garlic, minced
• 1/4 cup fresh shallots, minced
• 1/8 cup white wine
• 1/2 tbsp. Worcestershire sauce
• 1 tsp. lemon juice
• 1 tsp. granulated garlic
• 1/2 tsp. Tabasco sauce
• 1/4 tsp. white pepper

Combine all ingredients together in a pot. Sauté for 3–5 minutes or until the onions and shallots turn translucent.

Pour over the escargot and serve hot.

Entrée: Crab Cakes with Mango Salsa

With a deliberately simple recipe meant to be a “celebration of crab,” Ocean Grill provides tropical flair with the accompanying mango salsa.

Serves 6

• 1 lb. crabmeat with cartilage removed
• 1/2 cup mayonnaise
• 1/3 cup Old Bay Crab Cake Classic

Mix Crab Cake Classic with mayonnaise.

Combine the mixture with the crabmeat, gently shaping into 6 cakes.

Fry or broil until golden brown. Serve with mango salsa.

Mango Salsa

• 4 mangoes, diced small
• 4 tomatoes, deseeded, diced small
• 1 1/3 cup red onion, diced fine
• 2 small jalapeños, deseeded, finely chopped
• 2 tbsp. lime juice
• 2 tbsp. sugar
• 1 1/2 tbsp. Jamaican jerk seasoning

Combine all ingredients in a bowl and mix well. Serve with the crab cakes.

Dessert: Crème Brûlée

Made in-house daily, this classic dessert is described as “the perfect ending to a wonderful meal.”

Serves 3

• 2 cups heavy cream to heat
• 2 cups heavy cream to chill
• 2/3 cup sugar
• 12 egg yolks
• 4 vanilla beans
• Pinch of salt
• 2 cups water for water bath

In a stovetop pan, heat the first 2 cups of heavy cream, the sugar, the vanilla beans, and the salt. Add the chilled cream. Then add the eggs, slowly mixing them in. Pour into crème brûlée dishes.

Place the dishes in a baking pan and surround them with the water until it is halfway up the sides, forming a water bath. Bake at 300 degrees Fahrenheit for 30 minutes.

Finish by browning with a kitchen torch or under the oven broiler (3 inches away from heat source) for 5 minutes or until browned.