FORK ON THE ROAD: Things Get Steamy at Eaton’s Beach

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PHOTO: Fred Lopez

Eaton’s Beach has been serving up their own special brand of classic dishes under the name of ‘Florisiana cuisine.’ The mixing of two vibrant cooking traditions has been a success, and when people visit the Lake Weir location they enjoy the feeling of being a part of a private beach club.

Chef Dave, the mastermind behind Eaton’s fusion taste, has introduced a second menu for the downstairs branded the Steam Shack.

After months of renovation, a new steam boat facade, stage, and deck extension has transformed the space into a retreat all its own. And while the upstairs still has a traditional sit-down feel, the Steam Shack operates on a walk-up order process with a magnetic board above the counter that changes seasonally.

If you’re feeling particularly ravenous, order the low country boil. Crab legs, plenty of jumbo shrimp, two corn on the cob halves, potatoes, and spicy sausage served in a sizable foil baking pan: It’s a personal feast.

If you’re not big on surf, try the Del Rio Cuban. To say the sandwich is exceptional is just the beginning.

It begins with the bread; a good Cuban needs a just the right amount of crisp to the crust. Dedicated to taste, Eaton’s Beach imports their bread fresh from the oldest bakery in Tampa.

It is this attention to detail which makes visiting the new Steam Shack a worthwhile adventure. Check out the new additions for yourself Thursday through Sunday, noon to 8 p.m. You be the judge. Share your experience with us on our website or Facebook page. How many forks do you give it?


Eaton’s Beach Sandbar & Grill
15790 SE 134th Ave, Weirsdale
352.259.2444
eatonsbeach.com

About the Author

Michelle was born in the heat of South Florida, but has called Lake County “home” for the last 9 years. Latching on to the idea that “if you want to be a little bit of everything, be a writer,” Michelle found her focus in a Leesburg high school Journalism class. Fascinated by the model of a renaissance man, she has since had her hand in many areas such as dance, travel, food, film, theatre, history, as well as costuming and Fashion design. But Michelle’s focus has always been the written word. While garnering a Bachelor’s degree In English Literature from Flagler College in St. Augustine, Fl, she was a part of The International English Honors society, Sigma Tau Delta and a regular contributor to the literary zine, Paperfinger. She is now, at 24, nearing the end of her Master’s program In English & Creative Writing at Southern New Hampshire University, with a particular interest in poetry and the Romantics. As many of her interests are culturally fueled, she finds it important to fully absorb the world around and let her writing reflect these varied influences. Also believing “lower standards will lower the culture,” Michelle aims to keep standards high in her writing by being in tune with the community. She is ecstatic to be associated with the quality people and publications at Aker’s Media Group, who have their finger on the pulse of the community.

1 comment

  • bigdog4041@yahoo.com'

    I just went to Eatons beach Saturday.The service was very good. The thing that disappointed me was that they serve the entres on plastic plates and appetizers in plastic baskets on paper. Not very appealing!
    Plastic releases chemicals when heated! And leaching into the food!
    For the price of their entres they oughta be using REAL PLATES!

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