The Fat Snook Cocoa Beach

Came here once with my girlfriend who was visiting me as I'm down here for work, and I simply had to introduce this place to my colleagues. The charm of this restaurant is undeniable. Our server, Genevieve, was one of the most informative and delightful parts of our experience. Although the menu is refreshingly small, having a tour guide navigate us through the intricacies of each dish was an immense luxury. She presented her knowledge with confident but never haughty poise, and had each and every one of us drooling over the food with her vivid oral descriptions. We had many questions to ask her, and she always was happy to oblige and inform. Quite simply, Genevieve was one of the best servers I have ever had. The highlights of the menu at the Fat Snook for me and my friends were (be prepared to pick off each other's plate because everyone will be jealous of each other's order when it comes out): 1) The salmon rillettes on the seafood charcuterie. This little spread of salmon (also topped with a paste of smoked mussels on top) will knock you off your feet). MUST try. 2) She Crab soup: One of the best soups you will every try. I have never had a bisque that so purely caught the essence of the shellfish (be it lobster or crab) that it contained. Pair that pure crab essence with a subtle sweetness from the white mirepoix (a base foundation of the soup made of leeks, onions, and celery) and sherry and you have a glorious celebration that truly elevates the aforementioned "essence of the crab". 3) Ink polenta: This was on our rotating catch of the day option and was served with polenta. The texture and richness of the polenta made me truly jealous of my colleague. 4) Seared Scallops: All scallops should be cooked this way. 5) Duck breast: Cooked to perfection and served on top a luscious bed of pureed parsnip (think the creamiest and smoothest mashed potato you've ever had with heaps of less starch and a tasteful edge of sweetness). What's interesting was the duck breast was also plated next to chunks of its skin deep fried to a crispy perfection. 6) Key lime pie: This was my favorite Key lime pie of all time. The crust is the true winner for this pie: they use a house made blend of almonds, toasted coconut, cacao, and graham cracker and it really adds a dimension of richness but tasteful complexity to an already classic dish. This is easily the best restaurant in the Cocoa Beach / Melbourne area. We have eaten at practically all the big names around here, and no establishment held a candle to the Fat Snook. Unfortunately, as I am writing this, this will be my last day down in Melbourne for work. I wish we had discovered this place earlier during the past 10 weeks we were here, but I sincerely hope I can return to this gem one day.

The food was deliciously genius, the absolute best meal and dessert I had during my entire vacation! Not only was the food amazing but the entire staff was warm & friendly. They were all so welcoming and able to describe everything on the menu with great detail. I can't wait to come back!!