Some of the best food I have ever eaten! We had Chef Jason come to make breakfast for our…read morebachelorette trip and he made such delicious breakfast tacos and sweet potato hash, and even had French press coffee. I would highly recommend to anybody here!

What an incredible and delicious evening! We were in Florida on vacation and rented an place down…read moreby the beach. We wanted to enjoy and amazing meal while also enjoying the incredible sunsets and Chef JR did not diss appoint! He was very engaging and had no problem answering the many cooking questions we tossed at him. The food... oh the food! It's was sooo good! Everything was cooked to perfection and the desserts where out of this world. If you have the opportunity definitely book a dinner or any meal! You won't be disappointed!

We attended an event at Gather location of 41 Navy Blvd. The 5 course prefix menu was $75 per…read moreperson. This experience was a roller coaster ride. The amuse-bouche with the black garlic mouse was amazing. I was told that is available at the Farm on Mobile Hwy. I will running there tomorrow to get some more! Yum! The shrimp with the corn is also great. They use two different shrimp celebrating the gulf. One was your typical gulf shrimp and the other was royal red. I would love to say that royal reds are trash shrimp to keep to prices down. Yeah, ignore that I mentioned royal reds. It's an acquired taste. Ignore that I even mentioned it. But I can't, it's cheapest shrimp you can buy and it tastes like lobster and shrimp at the same time. It is one of those shrimp that should be kept only in the gulf coast. Make them travel for this shrimp! With that said, keep this shrimp on the down low. Lets keep this one as local secret. ;) The chicken course was a bit on the salty side. The chicken alone was salty and the mole and the pesto competed with one another. This dish needed editing. I would do away with the pesto and it would have been almost perfect with just the mole and the rest of the accompaniments. The beef cheeks... since smoked looked like two lumps of charcoal on my plate. It was unfortunate sight; however, what was not unfortunate was the taste! The cheeks were tasty along with the grits and the greens. I was like, "okay, they are back on track!" The dessert, which was three types of bread budding flights. I am not really a bread pudding fan because I know, like fried rice, the bread is a day old. This is why I am not a fan of bread pudding because I know the bread is usually from unused bread from the previous day. Same thing with stuffing/dressing it is from day old bread. I do love some good stuffing/dressing if made correctly and not looking like a cat regurgitated on the carpet. This bread pudding tastes and had a consistency of a bread pudding that has been sitting out for hours waiting to be served. It was stale. Noted, they had1st service started at 5pm and ended at 7pm. We were at the 8pm second service (last). This bread pudding tasted like it was made at 4:55pm and sat there until 8:55 to be served. It tasted like left over french toast. My suggestion for them is to use 3 oz ramekins for each bread pudding and stick them in the oven when the chicken course is served. When they are done, the fourth course should be done, and desserts are ready to be served. I love when they have pop up events at the Gather location 41 Navy Blvd. I love going here and supporting local business who are going to be the next superstars in the Pensacola food scene. Look for their pop up events on Facebook. These groups of talented individuals are trying to give Pensacola something new. Give them a try. The Gather is by Pensacola Cooks Kitchen giving local restauranteurs a location to operate their small businesses.

Absolutely loved it. We did the macaroon baking class. The chefs were very helpful. So much fun…read more Will definitely do more classes.

A phenomenal 5-star experience! My wife and I had a blast at…read moreJessica's sourdough baking class Friday night - it was awesome!! Jessica is high energy and her passion for baking made it fun and incredibly informative. She has a gift making it approachable even for a beginner like me. The whole event was hands-on and we walked away with two baked loaves of sourdough, two ready to be baked loaves and two start doughs. The class was fast paced, and it was incredible how much we had accomplished by the end. The class was small enough to get help when you needed it, and Jessica's storytelling about her own baking adventures made time fly. If you're looking for a Friday night that's equal parts delicious and inspiring, this class is a must Thank you, Jessica, for an unforgettable experience!

From the owner: If you've always wanted to learn how to make your family a beautiful, healthy loaf of bread,…read morethere's no better time then now. I share my simplified version of making sourdough bread that has worked for me over the years.

I haven't been to Pensacola in several years. My last visit I went to Joe Patti's four of the seven…read moredays I was in town. This visit will most likely be no different! Summer's Sushi was my first stop from the airport. We arrived just as they were opening for lunch. The menu has a very nice selection of the freshest sushi I've had outside of Tokyo. We had a hard time choosing so we went with: tempura roll, spicy tuna roll, California roll, salmon roll, and the Philly roll. We grabbed an obligatory order of edamame as well. The food was absolutely amazing. Every roll made well and so delicious. The team was so friendly and welcoming. There were several sushi chefs putting orders together. Our food came out very quickly. Note: the seating is very limited. I recommend taking your order to go and finding a seat on the covered patio. Itadakimasu

Tucked quietly into the far corner of Pensacola's beloved Joe Patti's Seafood Market, Summers Sushi…read moredoes not call attention to itself. It doesn't need to. It waits with the patience of those who know they are extraordinary. And those who find it, find more than sushi--they find a moment suspended in time. The yellowtail bowl arrives humble, almost modest in its presentation--no frills, no dramatic flourishes. Just glistening pieces, not sliced thin for show, but cut with intention, as if to say: this is how it was meant to be experienced. Cool, dense, and alive with ocean memory. Each bite blooms slowly, almost shyly--first the rich, clean essence of the fish, then a quiet crescendo of warmth from the rice below. The balance is intuitive, not calculated. The kind of flavor that does not announce itself, but lingers like a name you once loved. The crunchy shrimp roll offers contrast, but not discord. It crackles lightly under the bite, the shell a golden veil around tender shrimp. Each element exists in harmony--the crispness, the creamy note of sauce, the whisper of spice. It is sushi not just as food, but as composition. You taste it in layers. And in between those layers, something else stirs--something emotional, unbidden. Not nostalgia exactly, but a kind of sense-memory, a flash of sunlight or a childhood summer. It happens before you can place it. Behind the counter, the open kitchen feels less like a stage and more like a ritual space. Summer and her wife move with calm purpose, hands fluent in the poetry of precision and hospitality. You are not just a guest; you are a welcome participant in something carefully made. The team, too, reflects this energy--effortlessly warm, attentive without performance. This is a place where kindness is woven into the food itself. Yes, there is a wait. It is deliberate. It is the natural result of freshness prepared openly, without shortcuts. And if the wait doubled, it would still be time well spent. Because what arrives is not fast food, but slow reverence. By the end of the meal, I found myself imagining a future event solely for the purpose of bringing their catering into my life. There is no occasion on the calendar yet. But the food makes you want to create one. Summers Sushi is not flashy. It doesn't try to impress. It simply delivers clarity--of flavor, of care, of craft. And in doing so, it transcends its setting, becoming something unforgettable. Unassuming. Unforced. Unparalleled.

Queen of Flavor is a MUST DO experience and a HAVE TO indulge in the decadent sweet products. The…read moreowner beat Bobby Flay on Food Network show (Season 28 Episode 12) BEAT BOBBY FLAY!! There is no retail sales available however, you can book a class with her to bake treats, decorate cakes or do food tastings. With Eglin Air Force Base Exchange access you can buy her products Wednesday to Friday. Get anything available! If on the stands be sure to get blueberry pound cake and moon pie with fresh apple in the cream. DELICIOUS!!!

Just happened upon a new shop, has been open 7 months. Friendly and airy environment! Clean and…read morewarm smiles everywhere! I am excited she offers baking classes. She caters, takes special cake orders, etc. I am so fortunate to have found her! I will love to have more yummies from here!! Enjoy! Right off of Racetrack close to the schools.

Monica & Damiano were absolutely amazing! The food they prepared was so delicious. The entire group…read morecouldn't stop raving about how amazing everything was. You also get a bottle of limoncello! Delicious! 10/10 would recommend them

What an amazing experience with Damiano and his team!! The food was amazing. Each course was so…read moresavory and authentic. We have been doing this beach trip 28 years and this is by far the best meal we have had done by a private chef yet! My friend who was with us is booking him in the fall for her family!

We walked in and were greeted by friendly staff, and the whole painting process was so easy! The…read morenice part is various price paints and difficulty levels.

We called ahead and made a reservation. It's very busy but they had our table set up and ready for…read moreus. Both staff members were very helpful. Can't wait to see our pieces after they go into the kiln. They said up to 7 days to get it back but they text you when they are ready. Very clean inside good music. For sure coming back.