David's Restaurant & Lounge
Jun 07, 2017 02:43PM
David’s Restaurant & Lounge is one of my favorite fine dining establishments on Amelia Island. For a special dinner with friends and family, you can’t beat David’s refined atmosphere and their attention to detail. Recently I made a reservation at David’s for myself and my friend, Teri, who had just moved back to Fernandina Beach. A celebration was definitely in order! Our server Mark suggested a glass of Giesen Sauvignon Blanc from New Zealand, a clean, crisp, and vibrant white wine that we enjoyed with Chef Devin Odom’s Amuse-Bouche, a single bite of honey cream cheese topped with fresh strawberry compote, along with David’s freshly baked bread served in a real treasure chest. A fine start to our dinner. Mark then brought us a Chilean Sea Bass Cake, served over mixed greens with red onion, cherry tomatoes, lemon caper remoulade, and basil pesto. We also ordered Brie En Croute, brie cheese wrapped in puff pastry, baked to a golden brown and served with berry puree and apples. These two appetizers complemented each other beautifully, as sweet and savory flavors do, just perfect for sharing with a friend. Teri and I are salad fiends. She ordered the Iceberg Wedge, served with sweet onion marmalade, cherry tomatoes, house braised bacon, Danish blue cheese crumbles, and topped with blue cheese dressing. I chose the Beet Salad, featuring red and golden beets with goat cheese, candied pistachios, mixed greens, and balsamic vinaigrette. What beautiful and delicious salads! After our salads, we enjoyed Crab Bisque, prepared with lump crabmeat, vegetables, and herbs, a very rich soup course that paired well with another wine, Sonoma Cutrer Russian River Chardonnay. At this point, Teri was gushing about David’s food and their impeccable service. When it seemed it couldn’t get much better, Mark brought us Lemon Sorbet to cleanse our palates and prepare us for our entrees. David’s Signature Delmonico Ribeye, served with sautéed wild mushrooms, roasted garlic red bliss mashed potatoes, broccolini, and foyot sauce (béarnaise prepared with meat glaze), is truly extraordinary. Teri called it one the best dishes she has ever tasted. I would have to say the same for my pan-seared Chilean Sea Bass, served with truffle mashed potatoes, grilled asparagus, red pepper coulis, and lemon beurre blanc. Two classic dishes, perfectly prepared. It’s was tough to think about dessert after such an extravagant meal, but it’s hard to turn down David’s Key Lime Pie and Salted Caramel Cheesecake, paired with Warre’s Otima well-balanced 20 year old tawny port. David’s has two event areas available for larger gatherings, including a stunning private wine room that accommodates up to 12 guests. For a larger gathering such as a wedding reception, rehearsal dinner, or corporate meeting, their smaller private dining room accommodates up to 50 people. David’s is also famous for their whole Alaskan King Crab, shipped straight from the Bering Sea, caught aboard the Deadliest Catch boat. David’s is open for dinner seven days a week, and be sure to spend some time in their lounge, which opens at 5 p.m. and features some of the finest libations in the area. For reservations or more information, call (904) 310-6049 or visit www.ameliaislanddavids.com. They are located at 802 Ash Street.