Restaurant Reviews: Go For Fresh Seafood At Palms Fish Camp, Stay For The Stunning Views – Entertainment – The Florida Times-Union

Located on Clapboard Creek just off Heckscher Drive, newcomer Palms Fish Camp adds another fishing camp experience to Northeast Florida’s limited waterfront dining landscape.

We eagerly finished our joint entree, a basket of Palm Calamari ($ 9.95) that arrived at the table with a piping hot marinara-style sauce. The golden breadcrumbs were perfectly crisp and the calamari was abundantly portioned. As with any good fishing camp, we knew we also had to have a cup of seafood okra ($ 5), which we topped with the obligatory little crispy oyster crackers. It was, unfortunately, nothing to write home about.

I ordered the starter of seared scallops (market price varies) in a special sauce, accompanied by a choice of two sides. I went with the sliced ​​breaded fried okra and sautéed veggie mix, and both were excellent. The flavor was there and the seafood and vegetables were cooked properly. We loved this dish and would order it in a heartbeat.

My fiancee ordered the signature fish tacos ($ 10.95) on flour tortillas with cabbage, chopped pico de gallo, cilantro and a slightly spicy sauce. We were disappointed because there was hardly any fish. With the addition of more fish, these tacos could be redeemed.

We were curious and a little worried, but just as intrigued by Palm’s 12 inch brick oven pizza ($ 10). The crust was a bit undercooked and mushy, but the pizza itself was sizable and a good choice for non-seafood lovers or the kids in your party. (There’s also a burger on the menu.) We topped ours with tomatoes and jalapeños, and added grilled chicken and sausage for an extra $ 1.50 each.

For fun, or maybe instead of an expensive tropical vacation, I ordered the Pineapple Palms Special ($ 14.95): a frozen, mixed piña colada inside a hollowed out pineapple, with some Straw. Let’s say it went easily. Sitting outside on the deck on a blustery afternoon sipping one of these is what Florida is all about.

We were too full to try the homemade Palm Lime Pie, suggested by our waitress, or the Bread Puddin – but maybe on our next trip.

Caron Streibich is passionate about gastronomy who will review restaurants every two weeks in the Catering section. Follow his culinary adventures on and #caroneats on Instagram.

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