The Citizen

Just off Scenic 30A on the street level of The May building on the amphitheater in Alys Beach’s Town Center, The Citizen serves innovative cuisine featuring local and regional fare inspired by coastal communities from around the globe. As a celebration of community and a gathering place for locals and visitors, The Citizen offers a dynamic food and beverage program paired with elegant and modern design.

Overseeing The The Citizen ‘s conception and operations is long-time industry veteran Jeremy Walton. Having worked with the Alys Beach community since 2014, Walton brings more than 25 years of experience in the food, beverage, and hospitality industry, including stints at luxury hotel and restaurant groups, including Auberge Resorts, Montage International, and Sea Island. He has also served as a consulting partner for James Beard Award-Winning Chef, Chris Hastings.

“My close working relationship with Alys Beach over the last five years made this an exciting decision and opportunity,” Walton said. “While I continue to love working alongside the Alys Beach team, The CITIZEN presented a wonderful way for me to continue to contribute to the growth of the community, while pursuing my entrepreneurial vision.”

Menu items, distinguished between classic and more adventurous signature dishes, will include a variety of seafood-driven options, including Gulf Shrimp with Calabrian Chilies, Lemon, Crispy Garlic, Shallots, served with herb salad and grilled bread; and Roasted Grouper with Charred Fennel, Carolina Gold Rice, Tomato, Capers, Olives, Lemon-Thyme, and Benton’s Bacon. Providing options to satisfy all palates, the menu also offers a selection of “Land” inspired dishes, with house favorites including the Filet of Beef with Crispy Artichokes and Creamed Spinach, Bone Marrow Custard, and Bearnaise Sauce; and Coconut Curry Butternut Squash with Pomegranate, Crispy Shallots, Parsley Cilantro Salad, Pickled Vegetables, and Cashews.

From the bar, expect to find classic cocktails like the Sidecar made with Croizet VS Brandy, Tippler’s Orange Liqueur, and Lemon served with a Sugar Rim; and Jungle Bird with Gosling’s Black Seal Rum, Plantation Pineapple Dark Rum, Campari, Turbinado, and Lime; alongside bright and fresh, seasonal creations like the Lucid Green made with Wodka Vodka, Lime, Mint, Basil, Absinthe Mint, and Hemp Oil; and Blood & Sand featuring Monkey Shoulder Scotch, Herring Cherry, Cocchi Vermouth di Torino, and Blood Orange. The menu also includes a ‘Zero Proof’ section for elevated mocktail creations utilizing distilled, non-alcoholic spirits. A curated wine and beer list will also be available, featuring a variety of pours, including local craft beers.

The kitchen includes a seven-foot wood burning hearth where the team cooks over a live fire.