Stinky's Fish Camp in Navarre

The name alone would keep me away

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Been to the one in Santa Rosa and love it.

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I call that area Dune Allen, but I see the address says Santa Rosa. I must be confused on my 30A geography. We've rented two places very close to there and they were both considered Dune Allen. Stinky's was to our right, facing the gulf, and Santa Rosa to the left.

It can't hurt to try the other location, I've always enjoyed Stinky's. I stay away from steamed crab legs though.

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Despite the name, the one in Santa Rosa is outstanding.

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Never been, but what do you think makes it outstanding?

LINK

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Stinky’s Fish Camp Seafood & Wine Bar. At Stinky’s Fish Camp in Santa Rosa Beach, Fla., acclaimed chef Jim Richard works with Chefs/Owners Todd Misener and Brannon Janca.

Richard, who hails from Lafayette, La., has been cooking on the Florida coast for more than 15 years. He served as executive chef at Flamingo Café, opened Cuvee Beach as general manager, and, in between his own projects, found time to open Zampieri’s Harbor Grille in 2006. He began his first business, which he still operates, Blue Mountain Catering company, then bought his first restaurant, The Lake Place, then opened Stinky’s.

Richard, a Culinary Institute of America graduate, pulled together his experiences – including cooking in Five Diamond hotel kitchens across the country and working with Commander’s Palace Chef Jamie Shannon in New Orleans – to create an incredible menu and wine list at Stinky’s.

In addition to the sandwiches and baskets of crisply fried seafood, specialty dishes not often seen on menus beckon at Stinky’s. Stinky’s Stew, for example, is one such item, chock-full of tender, succulent morsels of shrimp, mussels, Gulf fish, and crab legs in a garlic seafood broth, served with a pressed, stuffed, crab po-boy wedge on the side. This dish is great to share. There’s even a side order of crawfish hushpuppies on the menu!

The signature entrée, House Specialty Catfish Meuniere, is adapted from Richard’s grandfather’s creation. On the lighter side, raw oysters, prepared as shooters, ceviche, or with a sauce, are available daily. Baked oysters are served on the half shell with a variety of toppings including smoked cheese, bacon, and horseradish; spinach and mushroom; and garlic butter. Other appetizer choices include Fried Green Tomatoes & Creamy Crawfish Étouffée, and Blackened Gulf Shrimp.

My favorite light, southern-fried treats, however, are the grouper squares with three sauces. For this dish, Richard dips freshly cut squares of grouper into flour, then an egg wash, then Zatarain’s seasoned corn meal before frying. The fish is so fresh, a squeeze of lemon would be just perfect, but the variety of the sauces – Remoulade, Smoked Jalapeño Rouille, and Smoked Tomato-Jalapeño Tartar – take the dish into another realm entirely. The three sauces are like lagniappe!

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Ok.. Maybe Stinky's does have something to offer. Nice, but still trying to get past Stinky's and Fish, PLUS now wine? Man that's odd. Maybe they're trying to dumb it down so people aren't scared off into thinking it's pretentious food.

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Yeah, I can't really offer any logical explanation for the name choice but certainly give it a try if you're in that area.

Still looking for reviews on the other location in Pensacola. Apparently Jim sold franchising rights to some other guy to open this one.

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Yeah, I can't really offer any logical explanation for the name choice but certainly give it a try if you're in that area.

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I sure will. I don't usually vacation in FL, but I have family who does religiously. I'll pass it along to them for sure. Thanks

Bump for the night krewe

Stinky's is definitely a go-to place in that area. Food was delicious and good service too !

Went in May. The service was good. The food was pretty good, too. No one was horrified, but no one was blown away by how great it was. Husband got Taste of Stinky's...all right, but not large portions. He had to eat a snack a couple of hours later. Me and the other two members of our party got grilled or blackened fish specials -- trout and amberjack, I believe. It was cooked well and seasoned well. The sides were meh.

I remember that our appetizers...some kind of green tomato thing and fried brie with pepper jelly were very small, but good -- especially the brie.

Good for Navarre. I enjoyed the steamed shrimp and fried crab claws at the Shrimp Basket up the road more.

They just opened a Steweys Seafood in FWB if you ever make the trip further pass Navarre. Great Shrimp/fish and gumbo.