Bitterroot

Most of you have never had Barrel Fish before. I had only seen pictures.

When they came in my fish guy called me and said he had only seen 3 of these in all his time doing this.

I had to jump at the chance to work with this fish.

Its a deep water fish and these were pulled from 400ft of water of the coast of Louisiana. That cold water creates sweet slightly fatty meat. Kinda real close to a Black Cod.

We did 2 preparations with this fish cause why not!?

Miso Marinated Barrelfish
Gochujang crispy rice · cucumber salad

And only six of these:

Roasted Barrelfish Head & Collar
Nuoc cham · cilantro · mint · Thai basil · scallion · chile

Two completely different preparations from the same fish.

Available tonight until they're gone.

We are closed for Lunch today we will see you tonight for dinner!!!

Wahoo has always been one of my favorite fish. Somewhere along the way, it became one of the forgotten ones.

This afternoon a 38-pounder came through the back door straight off the boat, and that felt like a good excuse to remind yall just how damn good this fish is.

Wahoo Schnitzel — brown butter capers, charred cabbage & chow chow.

The Gulf still has plenty to say. We just have to listen.

Southern Living wrote about us.

Michelin was cool and all, but our mommas are impressed now.

That’s how you know we made it. 😂

This Underrated Gulf Coast Beach Town Has The Most Gorgeous Turquoise Water And White Sand Set your sights on the turquoise, crystal-clear Gulf waters in Destin, Florida, known for beautiful beaches, seafood spots, and outdoor and family attractions. Keep reading for the best things to do in Destin, Florida.

Special for tonight: Venison & Wild Boar Meatloaf.

The idea for this dish came from a walk in the woods.

When you're out there right now, you'll see oyster mushrooms growing on fallen logs and sumac starting to turn red along the edges of the woods. So I started thinking.. If I were out here looking for a meal, what are the things I could find?

Here we hunt deer and wild boar, and I'm sure I've got a friend willing to trade me a jar of sugar cane syrup for my troubles.

This dish is a dive into something people don't necessarily expect Florida food to be.

Sometimes it's hardest to see the things that have just always been here and never moved.

While the world keeps moving forward, the woods and the people who walk them have remained humble.

Just like meatloaf.

This is my ode to them.

Venison & Wild Boar Meatloaf
Cane Syrup & Sumac Lacquer
Golden Oyster Mushroom & Caramelized Onion Gravy
Potato Purée

Here is to six years!

On August 11, 2020, we opened the doors to Bitterroot with an idea of what we thought a restaurant could be.

We dared to be different, and yall have responded in the best way possible.

You trusted us when we changed the menu. You tried things you’d never heard of. You let us dig into the food and tell those stories our way. You kept showing up, and somewhere along the way, a little restaurant in Destin became Michelin Recommended.

That still feels crazy to say.

But the thing we are most proud of isn’t the plaque on the wall. It’s what it took to get there.

Every cook who stood over that stove. Every server who walked into the weeds and kept going. Every dishwasher who saved our ass. Every farmer, fisherman, vendor, bartender, manager, and guest who believed in what we were trying to build.

Bitterroot has never been about being perfect. It’s been about being the best at getting a little better every day. Respecting the ingredients. Respecting the craft. Respecting where we come from. And putting something on the table that we’re proud to serve.

Six years of Trusting the Process

We are so grateful for yall, believing in something a little different.

What a 6 years it has been!!

Well, look at her. She got all gussied up.

Madeira + Cognac chicken liver mousse, dressed in a little muscadine wine gelée. Rich, silky, and looking mighty fine.

On special this weekend while she lasts.

Some specials are worth rearranging your day for.

It's steak frites... with absolutely no intention of behaving.

Filet tips. Beef fat fries. Green peppercorn au poive cream and sauce borderlaise.

4 letter words have been the unanimous response.

BACK TO SCHOOL PARTY TUESDAY AUGUST 11th! That time of year, come in and celebrate with us, 11am-……….

There was a time when you couldn't talk about Destin without talking about a fried mullet sandwich.

While researching for my project. The Panhandle Culinary Archive. I kept hearing the same stories. Fresh black mullet, caught right here in the Choctawhatchee Bay, fried in cornmeal and topped with coleslaw. Simple food that fed generations and became part of this area's identity.

This is our way of paying respect to that tradition while bringing it into the present.

Choctawhatchee Bay black mullet, caught locally right out of the cast net. Cornmeal fried until crisp, topped with our cold-pickled coleslaw and smoked onion rémoulade, served on a toasted bun.

Not a reinvention. A continuation.

Sometimes the best way to move forward is to remember where you came from.

Old Destin is still here. You just have to know where to look.