Editor’s note: Chris Bartlett contributed to this article.

Our return to St. Augustine, Fla., was something we’d both relished for years, as it was our first visit twenty-something years prior that had lit our fire, inspiring us to delve more into local culinary scenes and hyper-local foodie destinations, to share the stories of the people, places and food experiences we love.

And it was in this historic destination that our futures in culinary-travel writing, developing food tours and hosting cookbook author luncheon events began to take shape.

Not only is St. Augustine the oldest city in the United States, but it also happens to be one of the most charming, dynamic and architecturally rich destinations that make for fantastic explorations on foot.

This visit, we stayed at The Embassy Suites St. Augustine Beach Oceanfront Resort, bit. ly/3ZxHMuw, which nestles along the most stunning stretch of beach, ideally positioned between the historic St. John’s Fishing Pier and the beachside habitat of Anastasia State Park. The deep, flat stretch of hard-packed sand is ideal for beach walking, sporting or settling in for a great day beside the alluring waves of the Atlantic Ocean. This spot is a wow!

Between the beautifully presented, endless-choices, inclusive breakfast buffet and daily, happy hour gathering at Rhum Bar for sips and apps, we found ourselves slipping into a tropical-beachy vibe that feels unlike everything we thought we knew both about Embassy Suites, the brand, and from experience, staying at their traditional properties.

We found ourselves saying that we couldn’t believe this refined, luxury resort is part of the renowned international brand.

Cool off in the huge zero-entry oceanfront pool, relax under covered terraces and sit by the fire pits in the evening.

Enjoy a relaxing lunch or sip on a cocktail watching sunset in the evening at the poolside Castaway Cantina that offers Latin-inspired dishes. Try the Black Bean Quinoa Salad with shrimp, chicken, steak or the local catch. It’s fresh, healthy and beautifully presented.

The upscale Rhum Bar, given its name, clearly specializes and features rum-based drinks.

Accompany a cocktail with a hummus sampler, wings, slider of the week or frito misto (calamari, bay scallops, rock shrimp, fish, pepperoncini, Yuzu aioli), among a few other specialties.

For a morning or afternoon pickme-up there’s a Starbucks Café on site. Provisions of Ponce, the 24/7 market, carries everything you’ll need for your outings or a mid-day snack. The café carries locally made Whetstone chocolates.

Once you taste a bite, you’ll want to schedule a factory tour to see how the decadent treats are made. It’s a few blocks from the hotel.

Eating at the resort on our arrival night was welcome and special after the drive. Harvest & Reel is such a treat. The open kitchen enabled us to see the chefs performing their culinary craft. The décor made for a relaxing dining experience with the seaside-inspired touches.

The resort’s signature restaurant focusses on farm-to-table and shore-table cuisine.

To begin was a classic, Maryland Crabcakes, chock full of lump crab and cooked to achieve the perfect golden-brown crust. It is served with a Creole remoulade that adds the perfect kick. She-Crab bisque reminded us of cuisine we’ve enjoyed on another culinary adventure, so we needed to try their version. It is velvety and luxurious in flavor … the dry Sherry is probably the secret to the recipe.

The burrata, heirloom, tomato salad is so generous that one could make it a meal. The large portion of creamy burrata is center plate surrounded by vine-ripe heirloom tomatoes, basil pesto and baby arugula with a drizzle of balsamic vinegar glaze.

The evening’s fresh catch was grilled, golden tile fish, served with a creative take on rice …cranberry pistachio rice with orange saffron glaze. The pork chop is taken to another level at Harvest & Reel.

Berkshire pork is considered the wagyu of pork. The generous cut is glazed in a berry brandy reduction.

It has the perfect blend of smoke, sweet, savory and tanginess.

The zero proof Hums the Word is a creative marriage of flavors: seedlip prickly pear, blood orange, lemon, agave. We both are key lime pie fans; therefore, the key lime trifle was a must. The presentation is a work of art and is twist on a Florida classic. Light and airy layers of mascarpone and crushed graham crackers topped with lime curd makes for a creamy indulgence to end a perfect dining experience.

Harvest & Reel transforms in the morning to become the place for the inclusive breakfast buffet. Now, we’re not talking about the typical complimentary hotel breakfast you might have experienced elsewhere. Here, it is a complete buffet with just about every breakfast item imaginable. Choose the ingredients you like at the maketo-order omelet station and enjoy indoor or outdoor seating.

In the evening you’ll be treated to a complimentary reception with hors d’oeuvres and cocktails at Rhum Bar.

Dining at a unique off-property restaurant is always on the agenda, and Odd Birds Cocktail Lounge & Kitchen, https://oddbirdsbar.com, fit unique perfectly.

The restaurant’s website says, “Where the rule is oddness in a relaxed and chill environment.”

From the bar to the beyond-eclectic decor found everywhere, to the flavorful and delicious food and craft beverages, we savored everything about Odd Birds. I can see us coming here anytime, from a quick meet-up with friends for a drink to a quiet dinner to an exclusive event at Charlotte 33, the sublime speakeasy, located just a slip through a curtain in the wall.

Uniqueness carries through to the cocktail program. Each cocktail is custom made based upon your flavor preferences, making it a one-of-a-kind drink experience.

Their signature cocktails are intriguing, too.

The description of Cachapa piqued our curiosity, and we were pleased with the way the ingredients melded so well … feta and mozzarella cheeses stuffed in a sweet corn pancake topped with nata drizzle. The empanadas are fried to a golden brown, and filled with a choice of beef, chicken, or black beans. The Chimi skirt steak is beautifully grilled, and is crowned with house made chimichurri, all over a bed of Spanish rice plus accompanied with grilled zucchihi.

You won’t want to say no to dessert. The Bavarian cream filled churros with chocolate and caramel dipping sauces take these scrumptious churros to another level, divine.

Sublime and refined is the exquisite experience at Lotus Lotus Ramen, driven by the passion and masterful techniques of Executive Chef Barry Honan. Every aspect of our dinner at Lotus was a feast for the senses, from the aromas to taste sensations, and from visual masterpieces to the Zen ambiance.

Lotus is one the most memorable nights out.

The restaurant is the creative obsession of Chef Barry Honan.

We were told: “He has a style that is described as modern Japanese integrated with French techniques.

It’s a journey through the creative mind of a storyteller-chef, with each plate being a delightful surprise of flavors, textures, and visual composition rooted in a sense of constant evolution.”

He perfected his craft working as a sous-chef at the celebrated LeBernardin in Manhattan, N.Y.

The open kitchen enabled us to see Honan’s appreciation for simplicity, attention to detail and beauty.

Each dish showcases the seasonal bounty from local farms and authentic product from Japan. The appetizer Bloom is steamed buns, furikake, honey truffle butter with optional sunnyside egg topped with chili crunch and cilantro. The chef takes the familiar pillowy buns to a gourmet level with his culinary flair.

The bacon and egg ramen is not any typical ramen that we may be familiar with, nor are any of the ramen dishes on the menu.

Honan orchestrates the combination of ingredients of the dish with perfection; bacon dashi, Japanese mushrooms, smoked bonito flakes, sunny-side egg, scallions, furikake, and togarashi It is indulgent, yet comforting.

The Japanese inspired cocktail menu is innovative and crafted to complement the flavors on the menu. The sake-based libations are beautifully presented and refreshing. The Lotus Blossom (Tozai sake, Mancino Vermouth, Florida strawberry-coconut water cordial, champagne) and Holiday on Ice (Heiwa orange sake, frothed coconut milk, fresh organic basil simple syrup) are the light, fragrant and imaginative cocktails we sipped on at Lotus.

“Wagashi,” aka sweets, has two to choose from. Apple pie? You might question what is presented on the plate, hence the question mark. It’s Honan’s interpretation … a deconstructed apple pie (koji apple compote, brown sugar granola, nori caramel, local honey cream mousse, sweet furikake).

Holy Grail, the other eclectic creation, is Japanese Meiji chocolate ice cream, Okinawa black sugar syrup, Maldon sea salt flakes, and seasonal, fresh truffle.

You sure won’t be making these at home, so make sure you experience Wagashi here.

Housed in the former Hotel Alcazar, a grand Gilded Age hotel built in 1888, is The Lightner Museum. The collection is varied, including Otto Lightner’s extensive and eclectic artifacts from Gilded Age furniture, vintage typewriters, crystal and vast variety of his collectibles, each celebrating years gone by. Food history buffs will enjoy the toaster exhibit. Toasters displayed are from different eras and produced by some manufacturers that we are familiar with, and others that are now defunct.

Walk through the campus of Flagler College and take in the exquisite architecture, a striking example of the Gilded Age.

This resort experience rekindled our passion for St. Augustine.

There is so much more to share and to experience, so this historic city might just be the “Hidden Gems” of Florida 2026 feature.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn.

He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and threeday culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.