Florida >> St Augustine >> Caps on the Water

Caps on the Water

Caps on the Water in St Augustine is a great waterfront restaurant that gives you a true Florida experience. Sit on the water, eat, and enjoy the scenery of the Intercoastal and the ocean breeze from the Atlantic.

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Caps on the Water

Caps on the Water Restaurant, St Augustine FL


Caps on the Water in St Augustine, sits directly on the Intercoastal Waterway with a wide view of water and open space in three directions. It is within a short drive of Jacksonville (to the North) or St Augustine (to the South)

Caps On The Water

4325 Myrtle Street
Saint Augustine FL 32084
Phone: 904-824 -8794

To get to Caps you have to cruise down A1A with the Atlantic ocean to the east and the Intercoastal Waterway (Tolomato River) to the west. The drive alone is relaxing. If you want to go by boat there is a dock and a beach and the restaurant is north of the St Augustine Inlet.

Caps does not take reservations, seating is on a first come basis and there is an indoor dinning room and a large outdoor on the water deck area with tons of tables.

View from Caps on the Water

The view from Caps on the Water Restaurant, St Augustine




The Menu
Caps has a raw bar with oysters and shrimp, We tried the oysters in December of 2007 and they were excellent as were the burgers, crab cakes and tuna.

Seafood choices include crab cakes, sea bass, tapas, and other fresh local seafood.

Other Menu items include:

  • Florida Gumbo, Calmari or Shrimp
  • Smoked Fish Dip, Tuna Sushi
  • Gator Tail, Beef Tips
  • Hamburger
  • Fish Tacos, Fried Catfish, Fried Shrimp
  • Vanilla Grouper, Blackened Shrimp Salad
  • Pesto Caesar Salad, Chicken Caesar, Shrimp Caesar
  • Filet Mignon, Calms Linguini

Caps on the Water, Beach

The beach at Caps on the Water, St Augustine







Comments about: Caps on the Water

Did you have your Vanilla Grouper recipe in the St. Augustine paper a few weeks back?  There was a recipe in the paper and by mistake I threw it away. If it was you, would you please be kind enough to email me the recipe?

Thanks.

Rebekah Reynolds

By Rebekah on 08-22-2008




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