"What started as a beer and hot dog stand in the 1980s on undeveloped St. George Island, evolved into a popular spot to get the freshest seafood around. Blue Parrot managing partner and local resident, George Joanos can be seen most days breaking down the fresh fish he hand picks for the restaurant. The yellowfin tuna dip is slow-smoked over pecan and oak wood. Grab a beachside table, order a signature Sand Blaster cocktail, and dig into a serving of the locally loved smoked fish dip." - Carrie Honaker
