When they pulled the tablecloth off the table, it surprised me. When a silicone mat appeared underneath and Chef Fleetwood Covington a cart into the private dining area, curiosity gripped me. When Covington began layering chocolate, caramel, and matcha like Jackson Pollack live in front of me, delight filled me. The #5 is a special dessert, but there are many other moments of elegance and thoughtfulness sprinkled throughout Seagar’s in Hilton Sandestin Beach Golf Resort & Spa. And this year they celebrate their silver anniversary.

“Our team has had the privilege of serving guests in this area for 25 years with AAA Four-Diamond cuisine (the longest-running in Northwest Florida) and top-notch service,” said Frank Flautt, co-founder of Sandcastle Resorts, the management team behind Hilton Sandestin Beach Golf Resort & Spa.

“The service is what sets us apart, the willingness of our team members to learn the art of fine dining, and really hone their skills.”

Crab cake

Gulf grouper

Amid the pale blue tiffany-colored walls, dark wood accents, and a mix of leather and soft cushion upholstery, small nooks of private dining peek out. Lined with bottles of wine, and set up as secluded alcoves, one even used to be the restaurant’s humidor. The presence of cigars was actually the original inspiration for the name—a play on their seaside location and the word cigars, it stuck even after the smoking ban hit Florida restaurants.

Having joined the Seagar’s team in 2017, Covington worked his way from the kitchen’s sauté station to his new Executive Chef position. He was able to train under the leadership of renowned chefs and absorb every aspect of the culinary behind-the-scenes world to create a vision for a new level of expertise in service and dishes. Drawing on inspiration from the surrounding coastal setting to his previous time spent in Europe as a professional concert pianist, Covington combines local and internationally celebrated flavors into each carefully crafted plate. At the center of Covington’s menu planning is the question, “How do we make food more than food?” 

“Our team has built a strong reputation for providing excellence in the overall dining experience,” Flautt said. “Fleetwood’s ability to maintain the steakhouse’s classic standards while pushing the envelope with unique seasonal menus and new dish developments make him the ideal fit to further enhance Seagar’s Prime Steaks & Seafood.”  

Sitting at the chef’s counter offers an insider glimpse into Covington’s world as he creates inventive dishes from hand-selected produce and proteins, delivering a sense of discovery. “His range of responsibilities since starting at the resort’s steakhouse has paved the way for him to hold this leadership position and create an even higher level of excellence at Seagar’s,” said Flautt.

That level of excellence is on full display as the braised pork belly arrives. The avante garde play on chicharrones offers a glimpse into Covington’s world where as a kid he stole his Chanel #5-wearing grandmother’s pork rinds—the satisfying crunch coupled with the funk of kimchi and sweet peach compote delivers a chorus for the tastebuds.

Scallops

Sea bass

Each course builds from there, like a symphony. The perfectly seared scallops layer with Mexican street corn and delicate avocado mousse. The Chilean sea bass escalates the meal with a caviar beurre blanc, every bite deftly seasoned. A crab cake arrives under a dome filled with smoked applewood and hickory that call to Covington’s childhood bonfires in South Carolina. Each ingredient is expertly chosen by Covington to not only deliver incredible flavor, but also create a connection between the chef, the food, and the customer.

If seafood is not your choice, Seagar’s is known for its hand-selected steaks, including Japanese A-5 Wagyu, personally chosen by Covington.

Knowledgeable servers can guide you to the perfect wine to accompany dinner from their more than 600-label collection recognized by Wine Spectator as “Best of Award of Excellence.

If you are looking for a luxury meal where every detail is attended to, Seagar’s will anticipate and fulfill all your desires from exemplary service to perfectly prepared food. 

Seagar’s at Hilton Sandestin Beach Golf Resort & Spa is open for dinner Tuesday – Saturday 5:30 p.m. – 9:00 p.m., with hours extending until 10:00 p.m. Friday and Saturday. Piano entertainment is available Tuesday – Wednesday  5:30 p.m. – 9:00 p.m.; Thursday and Saturday 5:30 p.m. – 10:00 p.m. For large parties of 10 or more that want to utilize the private dining rooms, there is a Special Event Manager; connect with them at least a week prior to ensure the menu and space you want are available. 

For more info, visit Seagar’s Prime Steaks & Seafood, or follow them on Facebook.