On a recent visit to Brett’s, my partner Rumsey and I were personally greeted by manager Chris Woodard and chef Ryan Robinson. They were cooking up a selection of menu items for us to try, and we were happy to be escorted to our favorite table, right by the window. Our server started us out with two wine selections: for me, Hogue 2008 Gerwurztraminer, and for Rumsey, Joseph Drouhin 2007 Beaujolais Villages. The white was crisp and fresh, and the Beaujolais was a light, summer-season red. They were perfect wines to enjoy our fruit and cheese nibbles before dinner.

The fruit platter consisted of Manchego, Baby Swiss, and Brie, accompanied by a fig almond cake, fresh fruits, and grilled baguettes. This would be an excellent course for a romantic evening on the deck, with the setting sun as a backdrop. Our next course was an Heirloom Tomato & Mozzarella Salad, in which the tomatoes were actually peeled, the mozzarella was hand-pulled, and the dressing was a rich balsamic reduction. This is my very favorite salad, especially during the summer, when tomatoes are at their peak. Rumsey enjoyed his own favorite salad, Classic Whole Leaf Caesar, with Parmesan and croutons. Brett’s Caesar dressing is the best: savory with anchovies and the best quality olive oil.

Along with our salads, we enjoyed a lovely breadbasket that included a trio of hot artisan selections—we especially liked the baby ciabatta, served with whipped butter. We nibbled on our breads and took pleasure in the beautiful view of the fishing boats coming into the harbor and the families gathered on the docks taking vacation photos. What a wonderful evening so far! And it was getting even better, as our server brought us our entrees: for me, Grilled Salmon served with Anson Mills Manchego Cheese and Chorizo Grits, plus avocado, fresh grapefruit & oranges, micro greens, and a lemon butter sauce. The rich and savory salmon and sauce was complemented by the clean, fresh flavors from the citrus. This is a fabulous entrée, with a delicious balance of flavors.

Rumsey’s entrée was a Southern man’s delight: Niman Ranch Pork Rib Chop served with Anson Mills Grits & Goat Cheese, accompanied by pancetta-braised collard greens and tomato chutney. The pork was perfectly cooked, tender and moist, and the grits were creamy and piquant. The greens really raised the bar on down-home cooking. The chutney was almost caramelized, a sweet addition to the dish that we both loved. Rumsey’s wine was Dashwood Sauvignon Blanc from New Zealand, bursting with grapefruit, and my drink of choice was Z’ivo 2004 Pinot Noir, another wonderful summer red.

As usual, I can never pass up dessert, but imagine my surprise when our server brought us two dessert martinis, Marble Cake and Chocolate Espresso! Wow, what a sweet way to end our meal, in addition to a taste of Brett’s Amaretto Chocolate Torte with whipped cream and chocolate sauce. Brett’s Waterway Café has been an icon on Amelia Island for many years, and remains a favorite, enjoyed by visitors and locals alike. They are open seven days a week.