Sago at Sea Palms

Super pleasant dinner, very friendly staff, calamari was lightly breaded and I loved the chunky marinera served alongside. The blackened fish, encrusted with crab, was such a fresh and elegant dish. The pizza was super fluffy and yeasty. Key lime pie was a great finish.

Made a reservation online for 745. Arrived and there was a wedding reception going on as well but seated promptly. It was date night and my wife had never tried sago before so we thought we would give it a try Listen I know it’s post pandemic and we are all returning to normal but you need to train your staff just a little better before you release them to work in the restaurant. There were four adults and a handful of teen girls running around with their heads cut off like chickens trying to figure out what they were doing Case in point our waitress took ten minutes after we sat down to get our drink order and then did not come back for another twenty minutes. She gives us our drinks and then walks off again for another fifteen minutes at which point as she is walking by I stopped her to say that we would like to order. She did that with all four tables she had. I was watching the rest of the crew and they all did the same thing. We ordered the crab dip to start and shrimp and grits and the halibut and I also had a small Caesar as well. The drinks were a cosmo for my wife and just a sweet tea for myself. The crab dip and the salad and the dinners all came out at the same time. Sorry but if you are going to try to be high end then there has to to be adequate time and space between courses. Cosmo had plenty of liquor in it. Crab dip was great and so was the halibut but the shrimp and grits was like a gumbo and there were hardly and grits. More cream broth than anything with local shrimp and sausage. I realize it’s a hotel restaurant but work on your lights and decor. I worked there back in the nineties in the golf shop and the restaurant has not changed that much and especially the bar. Work on your wait staff and the timing of the food coming out of the kitchen and last but not least work on the uniforms for your wait staff. They are not at a golf or tennis match wearing the outfits they were in last night and have them all dress the same so that they look more professional and more competent in what they are doing.

So if you haven’t been to Sago since Chef Hanky arrived, you need to make a trip. He has definitely taken it to the next level and our dish was excellent. So happy to see Sea Palms ascend to what we always hoped it would be.

Atmosphere is very pleasant and the food was amazing! Staff from hostess to server to Chief Culinary Officer/Head Chef all extremely friendly and warm. Blackened salmon (on Greek salad) was seasoned and cooked to perfection, not to mention a very generous portion overall. Indoor seating by cozy fireplace in addition to outdoor seating with a beautiful peaceful view available. The entire ambience is very cozy.

My Dad, friend and myself dined at Sea Palms today for Thanksgiving dinner. The food was wonderful, and I'm a good cook! The dining area was very spacious and comfortable. Our server was great and so sweet. We felt as if he was family. They did a wonderful job with the set up for a holiday dinner. We will definitely be back again. Thank you for making my first holiday dining out so special.