Seasonal Sensations

After nearly three decades of commanding the kitchens of prestigious properties such as the Waldorf Astoria in New York City, the Boca Raton Resort & Club, and even serving as the executive chef for the Atlanta Braves at Truist Park, Chef Louis Martorano yearned for a return to a refined, community-focused approach to cuisine.

“I found that in WaterColor at Fish Out of Water, a restaurant with a philosophy rooted in freshness, seasonality and storytelling through food,” says Martorano, who became Director of Culinary at WaterColor Inn & Resort last year. “Each dish aims to showcase the beauty of this region as it changes with the seasons, and we want guests to enjoy our cuisine without it ever feeling repetitive.”

As winter approached the coast, Martorano says he was inspired to create a new menu that evoked the ideas of “warmth, depth, and comfort,” highlighting ingredients available locally that create dishes that encourage cozy camaraderie and repeat visits.

Pecan 205° Smoked Tuna Dip

“One standout is our Pecan 205° Smoked Tuna Dip,” Martorano says. “We cure the tuna in-house using our own proprietary recipe, then smoke it low and slow at 205 degrees for 90 minutes. It gives it a rich, deep flavor and silky texture, which you can scoop up with our Southern spicy crackers.”

Grouper entrée

With grouper season in its prime, Martorano also aims to showcase it among the new offerings as a handheld, a featured entrée, and in a classic fried basket. He considers the fish a “jewel of the Gulf” that represents the region, and loves it for its quality and versatility, as he can experiment with it by incorporating ingredients such as locally grown tomatoes and other seasonal produce to highlight the area’s natural flavors.

Peach & Tomato Burrata

“Our new Peach & Tomato Burrata is especially meaningful to me, both personally and creatively,” he says. “I’ve been a fan of burrata for years, and this dish has followed me to nearly every kitchen I’ve had the privilege of leading. When I discovered these beautiful, Alabama peaches, I knew they had to be a part of it as their natural sweetness adds a whole new dimension, and the colors on the plate are so bright and inviting, it almost feels too beautiful to eat.”

But what makes Fish Out of Water a true community staple is its dedication to staying true to its values, honoring guest-favorite dishes, and delivering bold, fresh flavors in a laid-back environment.

“The key is evolution, not disruption,” Martorano says. “We want to refresh your experience without losing the soul of what guests love.

For Martorano, his biggest wish is that guests leave feeling as if they’ve discovered something special from a culinary experience deeply rooted in community and curated with care.

“Whether they’re locals or visiting for the first time, we want them to feel like they’ve had a memorable meal with friends in a space that feels like home,” he says.

FISH OUT OF WATER AT WATERCOLOR INN

34 GOLDENROD CIRCLE, SANTA ROSA BEACH | DINEFISH30A.COM