ND Seibel

Review of Highland's Bar and Grill

James Beard award winner for chef and pastry chef....

James Beard award winner for chef and pastry chef. It does not disappoint. Reservations come available 31 days out and they go quickly. You can also try your luck for a bar seat. Menu changes daily, we started with triggerfish ceviche and gulf shrimp cocktail, then crawfish pie with excellent pastry dough, and snapper throats with a barbecue glaze to die for, then delicious buttery halibut and a mixed seafood grill of royal red shrimp, triggerfish and a perfectly cooked scallop for the main. Dessert was coconut cake they are famous for with the the density of carrot cake along with a strawberry cobbler with homemade vanilla ice cream. Finished out with a four cheese board decorated with strawberry compote and local honey. Service is excellent, friendly, accessible and very helpful.