February 28, 2019

Best of Louisiana-Florida cuisine

0.9 min read| Published On: February 28th, 2019| 0 Comments|
bronzed-chicken-on-top of-red beans

By Theresa Campbell

Best of Louisiana-Florida cuisine

0.9 min read| Published On: February 28th, 2019| 0 Comments|
bronzed-chicken-on-top of-red beans
Photo: Nicole Hamel

This Weirsdale eatery provides tasty delights and a spectacular lakefront view.

Eaton’s Beach Sandbar & Grill sits on the south shore of Lake Weir in Weirsdale and it’s one of those inviting, casual, and comfortable places to savor Louisiana-inspired cuisine.

The natural, easygoing ambience and unique décor, such as a boat and fishing rods on the restaurant’s ceiling, make it a fun place to take visiting family and friends. Tables around the outdoor deck also provide a nice setting for guests to enjoy the lake view.

During a weekday lunch, my friend and I started with tasty fried green tomatoes followed by hearty fare of shrimp Creole, a savory combo of shrimp, tomatoes, onion, bell pepper, and celery served with balaya rice.

Balaya rice, according to “Louisiana: A Guide to the State,” is rice cooked with crabs, crayfish, shrimp, wine, and appropriate seasonings. This flavorful rice also complemented my Washday Special dish of bronzed (spicy-coated) chicken on top of nicely seasoned red beans. The dish also can be ordered with Louisiana andouille sausage.

My friend noted the “authentic flavor” of our dishes, and I heartily agreed.

We finished our meal with tasty desserts, including orange cake and a delicious slice of warm pecan pie made with a hint of bourbon and topped with praline sauce. 

About the Author: Theresa Campbell

Originally from Anderson, Ind., Theresa worked for The Herald-Bulletin for many years. After experiencing a winter with 53 inches of snow, her late husband asked her to get a job in Florida, and they headed south. Well known in the area, Theresa worked with The Daily Sun and The Daily Commercial prior to joining Akers.

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