Coast Food

Unique Flavor. Unbeatable Views. Unforgettable Memories.

Welcome to Coast at The Beach Club Resort & Spa, where fine family dining meets relaxed Gulf-side charm and fresh coastal cuisine.  Nestled along the glittering Gulf of Mexico, Coast Restaurant wraps every meal in breathtaking views and magical moments filled with world-class service and the finest local flavors. Let us welcome your family into our spacious dining room and upscale bar, or have a seat on the outdoor veranda to watch the waves roll over sugar-white sands.

Savor the taste of fresh Gulf seafood and other family favorites from award-winning Chef John Hamme and his culinary team. Our Gulf-inspired dishes are made from locally-sourced ingredients and paired perfectly with handcrafted cocktails and curated wines, offering a mouthwatering experience that captures the best of Gulf Shores in every bite.

Reserve your table and join us for casual resort dining with a side of beachfront bliss for a family-friendly meal you’ll never forget.

Meet Executive Chef John Hamme

Award-winning Chef John Hamme leads our talented culinary team at Coast, where he infuses his passion for coastal cuisine and fresh local ingredients into every dish.

Chef Hamme honed his culinary skills through an illustrious career as he worked his way through some of the best restaurants in the world, from the renowned Greenbrier Resort and The Hotel at Auburn University to openings around the globe for the famed Ritz Carlton Hotel Company. Today, Chef Hamme brings more than 25 years of culinary prowess and award-winning skills to Spectrum Resorts, where he provides our guests with culinary creations and dining experiences that turn family meals into cherished memories.

Indulge in Gulf-Inspired Flavor Made from the Finest Local Ingredients.

Our menu focuses on classic dishes made from the finest local ingredients and served with a craveable Gulf Coast twist. From today’s market catch and fresh Navy Cove Oysters to Gulf seafood platters, succulent steaks, rich comfort sides and Alabama-based spirits, each dish is designed to capture the essence of coastal cuisine.

Gulf Shores Seafood Restaurant

Starters

For those who don’t want to save the best for last. Our starters range from comfort foods like seafood bisque or a fresh farm salad to creative concoctions like melty mac and cheese topped with shrimp, crab and scallops or pipin’ hot fries flavored with white truffle oil, fresh herbs and plenty of parmesan cheese.

Seafood restaurant

Seafood

Savor the freshest seafood straight from the Gulf. Start with Gulf Coast Ceviche or local Fort Morgan oysters served on the half shell and straight from the farm. Sample a few favorites with a Gulf Seafood Platter piled high with Royal Reds or feast on Crab-Crusted Red Snapper with thick Gouda Grits.

Steak Restaurant

Steaks

If you prefer the taste of turf, you’re in for a treat. Our Chef’s-Cut steaks are perfectly seared and so tender, they may just melt in your mouth. Try a Certified Angus New York Strip or a half-pound Filet Mignon served with fresh veggies and finished with scratch-made herb butter.

“Mind blowing food. The atmosphere is second to none too. Customer services are excellent and menu selection is great. The prices are fair and the menu selection is amazing. Great place.”
Jonathan P.
“Excellent! We had a party of nine which included two children. Everyone ordered something different seafood to steak and it was excellent. The young man that served us was very good, very friendly and knowledgeable. The best key lime pie I’ve ever had. We will definitely have our meal there again!”
Phyllis W.

“I love this place! I came in recently with some friends and we all loved Colin. Service was quick and he didn’t let our drinks get empty.”

Maura B.

“We ate there Memorial Day and the Saturday after. Great seafood, attentive servers, great inside and outside seating. One of our best dining experiences in Fort Morgan. We stayed at a beach rental house outside of The Beach Club and had no problem getting a reservation at the Coast Restaurant.”

Ian C.

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