Floridian Flavors

Emily Woodall takes readers on a culinary tour of the Sunshine State, highlighting some of the restaurants, chefs, and flavors that make Florida a truly unique gastronomical destination.

O’Steens in St. Augustine

Florida is known for many things. Visitors flock to our sandy shores to soak up some of the famous Florida sunshine. Surfers come to ride our waves, while anglers fish along the hundreds of miles of coastline. Families make annual pilgrimages to visit the theme parks in Orlando. History buffs travel here to see where Ponce De León, Bartram, and Osceola once walked. Nature lovers head to the Florida Trail for a hike, paddle our tannic rivers, or take an icy cold dip in one of the chilly springs bubbling up from the great Floridan aquifer. No matter what brings these visitors to our great state, they are sure to discover something unique and delicious to eat. 

Florida boasts an astounding variety of cuisines. We have something to suit every taste, from conch fritters and key lime pie in the balmy Keys to Cuban sandwiches and café con leche in Ybor City. From Apalachicola oysters and Steinhatchee scallops in the Big Bend to the fresh Mayport shrimp of Northeast Florida, both visitors and locals will find plenty to sink their teeth into. 

For some of the best fried shrimp in the state, diners need to look no further than O’Steen’s in our oldest city, St. Augustine. O’Steen’s has been serving up fried shrimp, daily seafood specials, and homemade Southern sides and desserts since opening their doors in 1965 on Anastasia Island. Tuesday through Saturday, from 11 am to 8:30 pm, a line of diners is wrapped around the building, eagerly waiting to get their hands on favorites like fried butterflied shrimp and hushpuppies with creamy pink shrimp sauce and datil hot sauce, Minorcan clam chowder, crab cakes, Southern sides, homemade pies, and classic Southern sweet iced tea. 

Timmy Colee is one of the current owners of O’Steen’s and has worked at the establishment for over 40 years. Colee says the kitchen goes through over 300 pounds of fresh local shrimp each day. They also support area farmers by locally sourcing the produce for their delicious country sides, such as squash casserole, sweet potato casserole, fresh green beans, stewed cabbage, okra and tomatoes, macaroni salad, and more.

Since its beginning, O’Steen’s has honored the local Minorcan heritage. The Minorcans, originally from Minorca, a Spanish island in the Mediterranean, were some of the first settlers in St. Augustine after migrating north from New Smyrna to escape abysmal conditions working on indigo plantations. O’Steen’s clam chowder is in the Minorcan style, that is, tomato-based and containing datil peppers. The Minorcan settlers brought these small, spicy peppers with them when they migrated, and they have become an integral part of St. Augustine’s cuisine. O’Steen’s uses local datil peppers in many of their dishes. The green swing-top glass bottles found on each table in the small restaurant hold the beloved datil hot sauce that is sweet, tart, and, of course, spicy. 

O’Steen’s is cash only, but there is an ATM on site. They do not accept reservations.