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photo: courtesy of ovide If you ask Hugh Acheson, the perfect precursor to a seafood dinner is more seafood. At Ovide, his new restaurant inside the recently opened waterfront Hotel Effie in Sandestin, Florida, the appetizer menu reads like a sailor’s bounty: littleneck clams, snapper crudo, blue crab bisque, pickled shrimp salad, and oysters Rockefeller, a dish he describes as “spinach and oyster decadence.”   : Hugh Acheson. A devotion to seafood is not new to Acheson, whose restaurants, including Empire State South in Atlanta and Five & Ten in Athens, Georgia, have garnered him six James Beard Award nominations over the years. “We use a lot of Gulf seafood at our other places, but it is nice to be so close to the source,” Acheson says of Ovide. “The Gulf is an abundant resource that needs to be taken care of, respected, and treasured. I just love the diversity of the fish offerings and the amazing fishing folk who bring us their catch.” 

United statesHugh achesonHotel effieEmpire state southJames beard awardஒன்றுபட்டது மாநிலங்களில்ஹக் அச்செஸ்ன்ஹோட்டல் எஃபீபேரரசு நிலை தெற்குஜேம்ஸ் தாடி விருது