We've been trying, and we finally made it to the Palm Valley Fish Camp.
Everytime we go by, the parking lot is full, so we snuck in on this Father's Day early evening to find 2 seats only at the bar with a 4 hour wait if we didn't have a reservation.
Now that's busy! And that's popular! And, that most likely won't change with all the delicious food and ambiance we experienced tonight.
I'm not a foodie, but Frank is and he is a happy camper! Couldn't hardly move after the wonderfully tasty feast we had tonight.
With no choice but the bar....we sidled on up and took our seats at the bar of bars! The beautiful Granite countertop held our attention as one of the many special touches throughout the restaurant. I'm not sure how many people were there tonight, but it was full. The bar, the booths, the two-somes, the four-somes and the bench tables were absolutely full and friendly.
The conversation didn't stop and the wait staff didn't either. (doesn't Zach look like Jack Black? :) )
With the heat index at 100 degrees easily at 530PM, the A/C was doing all it could to keep us happy and the waitstaff infused with the necessary energy for the crowd.
We were soooooooo happy with our waitress, Nicole. She was overwhelmed, hot, and tired -- but her smile lit the bar and we knew she wanted us to be happy.
Then there was the Prep guy in the kitchen (sorry, I didn't get your name) with at least 8 other cooks and staff -- all running like a clock. I didn't get their names, but you'll know who they are when you stop by -- and I know you will be stopping by.
The staff stopped and talked to us as if we were neighbors -- all young and ambitious kids (one from Phoenix - darn, I didn't snap her picture, who was fighting the humidity as compared to the dry west coast -- all with a smile.)
Frank tried the salmon and I tried everything I could listed under appetizers and I can tell you honestly -- WE LOVED IT ALL.
The salmon was perfectly crisp and moist with that special touch of excellence -- served with delish spinach and parsley potatoes. Yummy! I first tried the flounder ceviche (as I've been trying to duplicate the ceviche I loved in Hawaii -- and this was close, very close) -- then I had to try to peel and eat shrimp --- perfect. Need I say more?
The Fish House Chardonnay was the ideal wine to mix with my dishes. And the evening was a special ending for a Father's Day to be remembered.
As the owner of this and Marker 32, Lisa Groshell, said -- 'This is the baby of Marker 32 and it is experiencing it's Toddler Time! (sorry about this shot Lisa -- you were on the move!)
To me, that means, curiosity, adventure, openness, and wonder. I say, it is the magical combination of fine dining and palm valley..... How perfect!
We ended outside trying out all the seating areas that will be used
when the temperatures change a little.A chance to meet and visit with Rob Parham (travel photograper) was another highlight of the evening and a little insight on the variety of people who visit Palm Valley Fish Camp.
Do visit -- you'll be glad, very glad, you did!
We'll Make Reservations Next Time!!! Table for 8?
http://www.palmvalleyfishcamp.com/
http://www.robparhamus.com/
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