A Classic-Style Florida Restaurant Chain
Melbourne, Florida USA
Cuisine Style: Eclectic, Seafood
Dined in May 2017
By Sean Overpeck (CFE)
My wife and I were on a road trip to Cocoa Beach and Melbourne. While going through the Eau Gallie district she mentioned a restaurant on the Intracoastal Waterway of the Indian River next to the Eau Gallie Causeway on the historic site of the Oleander Hotel called Conchy Joes. It was a place that she and her friends used to visit when she lived in this area. Conchy Joe’s is no longer in business, so we decided to eat lunch at the restaurant that had replaced it called Squid Lips. An interesting name, with a nice relaxed atmosphere.
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Main review:
New American with eclectic-style menu items in a large restaurant setting with four main dining rooms, and three separate bars, one of which was on an expansion patio fully covered as a tiki hut, which also had a combination of regular and picnic tables on a sandy beach leading up to the Indian River, plus a pier all on the restaurant property. You could drive and park your car to come and eat, or dock your boat, almost a feel of the islands or being in the Keys. This is the area where we had our lunch, on a hotter than normal day with the sand reflecting back up at us, having us order extra cocktails to stay cool.
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| Pier and boat dock |
The first Squid Lips in January 2004, the additional locations to include this one a few years after including Cocoa Beach and Sebastian.
Menu:
- Appetizers
- Soups & Salads
- Sandwiches and Wraps
- Baskets
- Entrees
- Pasta, Grits and Such
- From the Land
- Raw Bar
- Something Sweet
Patron for my wife, Yuengling beers for me as was started with the coco onion chips, which were thick cuts of inions dipped in a coconut rum batter, then rolled in shredded coconut and deep fried
This dish was followed up with a yellowfin ahi tuna smoked fish dip which is a common dish in Florida made several different ways from one place to the next. This was the first that I recall having with ahi yellowfin tuna, to which added a greater flavor profile to the dish. It was very rich and complex. If it had only been served with a home-made cracker of bread instead of Lance Captain wafers then the dish would have been perfect.
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| Smoked Ahi Dip |
From steak, to raw bars, pasta, sandwiches and more, this restaurant had just about everything you can imagine in a Florida restaurant focused on American cuisine, and the eclectic style for variety was a pleasing touch.
Dessert:
Based on their names the dessert list did come right off the Sysco truck with Reese’s peanut putter pie, and chocolate seduction cake, or the Key Lime pie by Mike, so from that we did bypass that portion and call it a day. Weather you're a local or tourist alike, this restaurant is the feel of Florida and what you can expect from a waterfront chain that doesn’t scorch a large hole in your wallet.
Other Noteworthy Eclectic articles:
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Attica Innovative and eclectic tasting menu restaurant in Ripponlea, Australia
Edison Food + Drink Lab Eclectic & innovative gastropub using molecular gastronomy in Tampa, Florida
Aubergine Restaurant Innovative East meets West in Cape Town, South Africa
Alinea Highly creative new American molecular gastronomy tasting menus in Chicago, Illinois
Fiddlesticks Eclectic and Innovative New Zealand cuisine in Christchurch, New Zealand
Junsui An eclectic taste of Asia at the Burj Al Arab Hotel, Dubai, UAE
Other Pictures:
Final notes, review basics, and observations:
What is a restaurant review? How does the rating system work? Most reviews are subjective, depending on the writer; but they should also be responsibly, and respectfully written, upholding the truth, and accurately conveying the experience. I put you at the table with me, and to be objective. My goal is to be impeccable with my word, being honest in the review, never making assumptions, and to always write to the best of my knowledge. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors with 70 questions broken down by individual experience. They include: wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, plus a bonus section called wow factor. To see more details of this rating list, read this article:
Over all from this experience, and using my rating system linked above, I give Squid Lips a 0.5 out of 5 stars, meaning that they are a very basic dining experience like most restaurants.
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5 stars
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An Extraordinary Experience
Worthy of a Michelin rating
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94 - 100%
(105% with full bonuses added)
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4 Stars
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An Outstanding Experience
(Top of its class)
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87 - 93%
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3 Stars
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Exceeded All My Expectations
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80 - 86%
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2 Stars
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Far Above the Average Experience
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72 - 79%
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1 Star
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An Average Dining Experience
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66 - 71%
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0.5 Star
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The Restaurant is a very Basic Experience
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65 - 61%
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0 Stars
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ALERT: Poor, or Appalling Experience
(Do not waste your money or time)
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60% or below
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Overall Star Rating:
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0.5 of 5 Stars:
A Very Basic Dining Experience
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Corkage fee’s:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge $25.00 per bottle
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Restaurant style:
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Casual dining
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Cuisine style:
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Seafood, American, Southern, Floridian, Eclectic, Pescatarian, and Vegetarian
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Reservations:
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Not Required
Walk-Ins:
Accepted
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Dress code:
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Casual attire
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Child policy:
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The Restaurants reviewed on this site may have a child’s menu or cater to them; however for full enjoyment of food and wine, it is recommended for children not to be in attendance, unless they have been trained in proper etiquette. If not then
Hire a Babysitter!
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Experiences:
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Trendy, Lounge, Hot spot, Great bar, Great outdoor dining, Good for special occasions, Rustic, Scenic views, Hole-in-the-wall, Tourist grabber, and a Neighborhood gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Public lot and Boat Dock
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium
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Smoking:
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Nonsmoking restaurant, and nonsmoking patio
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Patio:
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Yes
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Other Florida favorites:
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St. Petersburg
Rustic New American Fare
A top 100 on Wine, Dine, and Play
|
New Smyrna Beach
Old-world classic Italian & Mediterranean
|
Gulfport
Old School Rustic Tuscan
|
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Tampa
Native American Cuisine w/Barbacoa Grilling
|
Ruskin
German Bites in Bavarian-style Tavern
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Sanibel Island
Waterfront upscale new American cuisine
|
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Orlando
Upscale Pan Asian Fare w/sushi
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St. Pete Beach
Rooftop Artisan Fusion Bistro
|
Key West
Landmark bar since 1851, where Jimmy Buffet got his start
|
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Brandon
Casual curries of North & South with Buffet
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Sarasota
Authentic & Traditional Peruvian Cuisine
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St. Augustine
Locally Sourced Café for Southern Grub
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Clearwater
Italian-inspired seafood at the Opal Sands Resort
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Vero Beach
upscale locally sourced seafood eatery with ocean views
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Indian Shores
Fine-dining waterfront spot for grilled fish and steaks
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Food Prices
(excluding, alcohol, taxes & gratuity)
$£€¥ - Under 50.00
$£€¥ x 2 - 51.00- 99.00
$£€¥ x 3 - Over 100.00
$£€¥ x 4 - Over 200.00
$£€¥ x 5 - Over 400.00
**Currencies chosen reflect the world’s major travelers and restaurant or wine connoisseur’s**
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My food bill:
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Currency:
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Price chart:
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$35.00
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United States Dollar (USD)
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$
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$46.00
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Australian Dollar (AUS)
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$
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£27.00
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Great Britain Pound Sterling (GBP)
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£
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$47.00
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Canadian Dollar (CAN)
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$
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¥238.00
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Chinese Yuan (CNY)
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¥¥¥¥
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€31.00
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European Union (EUR)
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€
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Currency rates as of June 2017
Alcohol Prices:
$22.00
Squid Lips:
1477 Pineapple Avenue
Melbourne, Florida
32935
Contact Information:
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Restaurant website:
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Maître d or host:
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+1 321-259-3101
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Serving hours:
Eastern Standard Time
(GMT, Zulu, or UTC - 5:00)
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Sun-Thur:
11:00 am - 9:00 pm
Fri-Sat:
11:00 am - 11:00 pm
Happy Hour: Mon-Fri
3:00 pm - 7:00 pm
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Email:
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list on who is writing it and changes on a regular basis. The Wine, Dine, and Play best of list is based on my rating numbers of 4 or 5 stars. Less than 15% hold these prestigious rankings, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, and fine dining spots including Michelins, a sampling of some are below. They include fine dining, mom and pops + holes in the wall. To visit my full list of the best, follow this link:
A few to tease you with…
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Haute French Cuisine
Paris, France
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Elegant Modern Australian with Molecular Gastronomic dining
Melbourne, Australia
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Haute Gastronomique French restaurant & bistro
Bordeaux, France
|
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High Rise Fine Global Dining, Highest Restaurant In The World
Burj Khalifa, Dubai, UAE
|
Acclaimed high-concept inspired Farm to Table tavern
Charleston, South Carolina, USA
|
Highly creative new American molecular gastronomy tasting menus
Chicago, Illinois, USA
|
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Impeccably prepared French fine dining
Dublin, Ireland
|
Contemporary, African-French Tasting Journey
Franschhoek, South Africa
|
French-American Fine Dining
Yountville, Napa, California, USA
|
So many great wines in this world, here are a few boutiques, cult wines, and favorites:
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20+ Blue Ridge Handcrafted Wines
Asheville, North Carolina, USA
|
Big, Bold, Cult Cabernets
Oakville, California, USA
|
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A Cru Bourgeois Supérieur
Cussac-Fort-Médoc, Bordeaux, France
|
Agincourt, Waterloo, Salamanca
Yarra Valley, Australia
|
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World Class Oregon Pinot Noir
Willamette, Oregon
|
Not Kehlsteinhaus, Exceptional Shiraz
Constantia, South Africa
|
Reviewed by:
Sean Overpeck (CFE)
Glorified Cook (Exec Chef)
Father, Husband, Wine Drinker,
Restaurant nut, History, and
Star Trek lover
I am based in Florida, and have worked in the food service industry for over twenty years, from restaurants to contracting in Afghanistan, Iraq, & Antarctica. The idea for Wine, Dine, and Play started in 2012. Since then over 350 articles have been written, including some San Pellegrino, Michelin, and Elite Travelers Guide top restaurants. Other articles include food recipes, a Grand Food Dictionary, ethnic country cuisines such as Afghan and Peruvian, tasting tours, exotic locations, and wine from vineyards in the old and new world alike.
Who is John Galt?
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(Articles coming soon)
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“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
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