26 Community News
Ponte Vedra Recorder ·September 17, 2015
Daily inspiration at Henley’s Steak & Seafood
Photos by Leigh Cort / Special to the Recorder
Henley’s Executive Chef Melody Stewart
One could easily get
lost in St. Augustine – lost
in the fascinating history,
extraordinary architecture,
tempting galleries, lively
restaurant kitchens and
brick-paved avenues. It’s
a jewel of dining options.
Patrick and Annmarie HenLeigh Cort
ley are respected familiar
faces in the city from own- Table Talk
ing their first pub-style bar leighcort@bellsouth.net
on the waterfront for ten
years. Now their second dream has brought
the downtown historic district Henley’s Steak
& Seafood, proudly positioned on an iconic
corner of St. George Street and Hypolita. It’s a
jewel of pleasurable pursuits, providing openair balconies, lavish indoor bar and handsomely polished dark wood trimmed dining rooms
where guests can enjoy some of the highest
quality triple-star dining in northeast Florida
prepared by Chef Melody Stewart.
If you’re a wild beer sampler, Patrick’s career
in how and why to pour the best and most
extensive selection of brews inspired the 100+
beers on tap. Henley’s leads the parade where
one can luxuriate in the quandary of which
pour to select for lunch, dinner, late night
dining or to just stop in for a Spaten Lager,
Kronenbourg or Hoegaarden!
With two first floor entrances that lead you
upstairs to Henley’s fashionable décor, you’re
immediately surrounded by vivacious professional staff and warm welcomes everywhere.
It’s a gracious representation of ‘neighborhood’
with enough prime-view seating options that
makes a visit more than a meal, especially
when you can sit above the city vibe and
people watch. But it’s also a comfortable place
where business people can discuss issues over
a snifter of brandy or a bourbon reserve and
enjoy leisurely dining away from the crowds.
Whether you’re a gourmand, contemporary
foodie or weary traveler, the aromas from Chef
Melody’s kitchen will accompany you to her
daily selections, which somehow transport you
from page to page; your impulsiveness may
tempt you to want everything on the menu.
Known for raising the bar at many of the area’s
leading restaurants, she now has her ‘own
kitchen’ that the Henley’s have bestowed upon
her.
Their discerning choice of Harris Ranch
beef that is hormone free, grass and grain
fed left me with no choice
but to anticipate a
Chargrilled BoneIn Ribeye that
(days later) I’m
still remembering. It was
flawlessly
prepared.
Select a
sauce or two
to accompany from
the variety
of chimmichurri, bacon
bleu, cognac
peppercorn
or sherry and
shrooms. The
chimmichuuri and
bacon bleu were ethereal! If ordering
from The Butcher’s Block please select a
side dish too. White cheddar creamed spinach
(fresh spinach) couldn’t have been more delicious, prepared to order and not over salted.
Chef’s Maine Lobster Pasta was lusciously
composed. I was swept away with jumbo
HENLEY’S continues on Page 27
Shrimp and grits by
Chef Melody Stewart
at Henley’s Steak and
Seafood