Heading down Highway 98 towards Panama City Beach, you will want to pull off to the right at the charming town of Carillon Beach, an exclusive new-urbanism community located on the pristine beaches and emerald waters of the Gulf of Mexico along the Northwest Florida Panhandle, about six minutes east of Rosemary Beach.
There you will find Bridge Span 14, a restaurant serving “Cali Florida” inspired creations, and feel good food to nourish your body a soul, owned by husband and wife team, Leia and Andy Mayer. Andy attended the University of West Florida studying hotel, hospitality and resort management and met Leia while in California on a farming expedition. Desiring to raise their family on the Gulf Coast, they returned home to be a part of the preservation and culture of growing, preparing and blending ingredients, in a way that enhances the experience of consuming real food. “We only use organic produce and cook with olive or coconut oil, which is excellent for your health. The monounsaturated oils are shown to help in heart and skin health, as well as brain function,” explained Leia.
By living in or visiting the beautiful beach communities in our area, along with enjoying a healthy dose of ecotourism, the goal at Bridge Span 14 is to create awareness of the organic food movement, and to eat in a way that is reflective of our surroundings.
Committed to offering customers the freshest and most seasonal products, they serve high quality sustainable produce, meats and seafood from regional farmers and fishermen, pressed juices on demand, and beautifully prepared breakfast, lunch and dinner options. “I grew up in California, while Andy’s family is in Florida. I have a passion for Mexican cuisine, but our common interest has been nutrition. We have taken university level classes on the subject, and are holistic in our approach to food.” Leia said.
Bridge Span 14 is a natural expansion of the cuisine they were serving to patrons at Sunrise Market & Café, a 300 square foot space that has since closed, as they were able to move right across the street into the current 1400 square foot operation, opening up many new options for themselves and their clientele. One thing they kept was their popular weekly produce box for $30.00 that is similar to a CSA; where seasonal produce can be ordered by Monday, for pick up each Wednesday.
The farm-by-table style restaurant was named after a public fishing and diving spot in the Gulf, just off the coast of the Carillon community. Operating on beach time and without reservations, Bridge Span 14 has become a favorite of locals and tourists alike visiting the 30A corridor in search of Southern hospitality.
The low-lit restaurant brings friendly warmth with its rustic tables and brick floors, drinks served in Mason jars, and a touch of coastal elegance. Seating is offered inside, as well outside the café to enjoy people watching as they linger at the shops along Market Street.
Customers are raving about the breakfast served all day, especially the huevos rancheros and veggie omelets, while the savory grass-fed chipotle beef tacos and pork carnitas are bringing praises at lunch, along with the sinfully delicious Florida lobster roll and plump lump crab cakes. More recently, the hard to find rare royal red Gulf shrimp served over blue stone ground grits from lower Alabama became a seductive favorite on the dinner menu.
Leia and Andy can accommodate any guests tastes or needs, whether it be a nice juicy grass fed seared steak for dinner, vegan wrap for lunch, gluten free meal for a family, or a cold pressed sweet ginger, lemon, apple, and cayenne pepper juice that just might come in handy after indulging over a fun weekend.
Bridge Span 14 is located at 105 Market Street in Carillon Beach, Florida. For more information call (850) 588-5341, or visit their website at www.bridgespan14.com. They are open seven days a week serving breakfast all day starting at 7am, lunch 10am to 3pm, and dinner 5pm to 9pm.
Susan Benton is a freelance writer and the owner of 30AEATS.com, where she shares her passion for food and travel, and her commitment to promoting regional farmers, fishermen, chefs, artisans and restaurants along the Gulf Coast.
