This serving of chicken livers is one of the many delectable options at Bob Heilman’s Beachcomber
in Clearwater Beach that you find at few other restaurants.
170 TAMPA BAY MAGAZINE | MAY/JUNE 2019
CUAISR ITNE
BOB HEILMAN’S BEACHCOMBER
A Classic on Clearwater Beach
By Aaron R. Fodiman
Photography by Noraa
T he first time Margaret chose where
we would go to dinner, she took
me to Bob Heilman’s Beachcomber
in Clearwater Beach, which she’s
loved to visit ever since she was a child.
Yes, it has been operating for more than
70 years, and it continues with the second
generation of Bob Heilman’s family, his
son Bob Jr. and wife Sheri, overseeing his
legacy restaurant. The extensive menu
features something for every taste, and
there are daily specials that offer you even
more options. Margaret usually orders
Shrimp Rockefeller with spinach and
Mornay sauce that is baked en casserole with
a touch of Pernod. I, on the other hand,
find myself in a debate over ordering one
of their chargrilled steaks, the veal picatta,
American loin lamb chops or the chicken
livers with mushrooms and sweet cream
butter. Lunch at Heilman’s is special as
well with a much lighter selection.
At Heilman’s, your entrée is only part
of your dining experience. What really
distinguishes this establishment from
others is the total Beachcomber experience
–– the gracious service, warm and elegant
atmosphere, crisp linens, live piano music
at the appropriate sound level and of
course, the finest of fresh ingredients.
Each time we go, we can hardly wait for
the relish tray to arrive with its servings
of apple butter, beets, corn and cottage
cheese along with a bread tray of banana
bread, muffins and other baked goods.
Next is your choice of soup or salad. You
choose between chilled mixed greens, an
old fashioned cream slaw, sliced beefsteak
tomatoes, spinach, a lettuce wedge or
a Caesar topped with in-house made
dressings. The entrées are served with a
choice of vegetable of the day and baked,
whipped or fried potatoes.
The appetizers at Heilman’s are
awesome and range from served-overice
Vichyssoise potato soup to escargot.
Margaret loves the Clams Casino and
I have Oysters Florentine. The Chef’s
Specialty appetizers include Colossal
Lump Crabmeat Cocktail and Blue Point
Oysters on the Half Shell, while daily
main meal suggestions may include fresh
fish, roast prime rib or New Bedford Sea
Scallops that can be broiled or pan-seared.
If you are not up a to large meal, they
have a la carte items such as a New York
sirloin steak sandwich or an iced Gulf
shrimp plate. For a special treat, try
the Beachcomber Hot Brown made of
baked, sliced turkey breast topped with
Mornay sauce and served with bacon and
asparagus spears. They also have vegan,
vegetarian and gluten-free items.
Dessert is also a treat at Heilman’s with
rarities like Alaska Meringue Ice Cream
Pie topped with hot fudge. Likewise, the
extensive 700-bottle wine list is the perfect
complement to this style of dining, which
at the Beachcomber, is a very satisfying
experience. 9
EDITOR’S NOTE: Bob Heilman’s
Beachcomber is located at 447 Mandalay
Ave. on Clearwater Beach, (727) 442-4144.