Our fantastically delicious looking home page is the grilled swordfish brushed with a tropically inspired barbecue sauce on a bed of mushroom garlic risotto that is garnished with a mango chutney and a wild orchid. This beautiful dish was prepared at Snappers on St. Pete Beach.
Local fisherman and talented restaurateur Dan Casey has been at his Gulf Boulevard prime location for over twenty years.
Every resort on the beach including the Trade Winds Island Grand, Sirata, Alden, and the Don Cesar feel confident in sending their guests to Dan’s restaurant to experience great food at a great value.
Snapper’s is so consistently busy with local patrons and visitors alike that they have no need to take reservations. You can be certain there is always a line of foodies on a short wait to get inside.
The building is beautifully landscaped with lush tropical plants and illuminated by nicely spaced tall tiki torches.
Once you’ve entered the softly lit dining room you’ll observe the popular Blue Ahi Tuna or a generous basket of Ipswich hand breaded fried clams being served by one of Snappers very experienced and professional waitstaff.
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If you are not a seafood lover and don’t choose to try the grouper stuffed with back-fin blue crab with shrimp and bay scallops topped with a champagne sauce, you may want to order the perfectly prepared 16 ounce Ribeye or the Chicken Portobello and sundried tomato penne pasta dish. Snappers is also very sensitive with special dietary restrictions.
All dinners are served with a salad of simple greens that is drizzled with a house dressing made daily and fresh hummus with a flatbread toasted with a mist of olive oil and a dash of cumin.
The early bird special is from 4:oo to 5:30 during this season and several menu options are offered at a reduced rate. The dinners include the house salad or coleslaw that I spoke of earlier as well as a little wedge of key lime pie.
Don’t miss the opportunity to enjoy this wonderful restaurant on your next visit to St. Pete Beach.