The Gibson Inn Is Serving Up Old Florida Charm And Local Oysters In The Heart Of Apalachicola
Outside The Gibson Inn.
In the heart of historic Apalachicola, a coastal Florida town that’s been a hub for a variety of industries over the years—from cotton to lumber to oysters—The Gibson Inn stands in the same spot it’s been on since it was first constructed in 1907. It looks a little different these days (it’s been through a war and a hurricane, and 100+ years have passed), but its unmistakable charm and luxurious feel endure. Stepping onto the hotel’s wraparound porch and into the lobby (with native heart pine walls) feels like going back in time and becoming a part of the hotel’s rich history.
The lobby at The Gibson Inn.
The hotel’s current owners, siblings Steven Etchen and Katharine Etchen Couillard, have been working to renovate and expand The Gibson Inn since they purchased the property in 2018. The Etchen siblings have childhood memories of playing on the porch of the historic Inn during summer vacations, and preserving the property’s Old Florida charm while bringing it into the 21st century can be seen in their careful design choices. The hotel lobby, for example, was modeled after a photograph of the original lobby with modern flourishes added in.
The Gibson Inn sources their oysters from Indian Lagoon Oyster Company, a family-run business based … [+]
In the same vein, The Gibson Inn’s food and beverage program pays homage to the property’s roots while providing something fresh and exciting to locals and visitors alike. “There is so much personality and amazing ambiance at The Gibson, and our approach is to match the energy of the building, from the oyster-topped tables to the gold silverware to the high quality Riedel glassware,” Steve Wells, Food & Beverage Director at White Sands Hospitality, says. “It’s the small touches that bring everything together.”
Shrimp and Grits.
The Franklin Café, the hotel’s on-site restaurant, bears the same name as it did when it opened in 1907. They’re serving up Lowcountry Southeastern cuisine for breakfast, lunch and dinner every day, plus brunch on weekends. Menu highlights include Shrimp and Grits (featuring blackened Apalachicola shrimp), Red Snapper en Papillote (steamed in parchment paper and served tableside) and—of course—locally sourced oysters, served raw, baked and fried. On the brunch side of things, there’s Bananas Foster French Toast (topped with caramelized bananas and a butter rum sauce), Creole Eggs Benedict (made with a Cajun crawfish cream sauce) and a Franklin Lox & Bagel (featuring Tupelo honey cream cheese). As far as dining experiences go, it doesn’t get much more idyllic than brunch on the porch at The Gibson Inn. “I just think it’s the coolest thing sitting outside under the umbrellas next to that beautiful old hotel right there in the center of town,” Wells says. His team has been working to make live music on the porch a more regular occurrence. “We had Corey Hall play for Mother’s Day brunch and that was so fun, he had a Delta blues sort of feel.”
Steve Wells making a drink at the Parlor Bar.
Adjacent to The Franklin Café is the Parlor Bar, a favorite local watering hole. Grab a seat at the bar inlaid with oyster shells for happy hour, a pre-dinner cocktail or brunch (bottomless mimosas, anyone?). They’re serving up Hemingway-worthy libations in a vintage space lined with original, turn-of-the-century wooden planks. Notable cocktails include the Shore Bird (featuring Distillery 98 Dune Laker Vodka made in nearby Santa Rosa Beach using oyster shells for filtration), the Bees Knees (made with local Tupelo honey) and the Gibson Breeze (a fruity rum-based concoction). Wells notes that while the Bees Knees is a classic cocktail, their version is something special. “We just happen to be where Tupelo honey comes from and it’s a perfect representation of that drink.” He adds that the drink also features Barr Hill Gin, which is fermented with raw honey.
No two rooms are the same in The Gibson Inn—each are outfitted with unique wallpaper and stylish … [+]
It’s a new era for The Gibson Inn, with a major expansion underway that includes 24 additional guest rooms and suites, a pool, spa, sauna and fitness center. And the food and drink program is revamping alongside it. After the busy summer season, Wells is looking forward to “really leaning into the chef talent we have on our team and seeing what we can pull together for seasonal menus. It’s going to be really fun.” So sit a spell on one of the white rocking chairs on The Gibson Inn’s porch and soak up the small town Apalachicola charm at this historic gem in the center of town.
Outside The Gibson Inn.
In the heart of historic Apalachicola, a coastal Florida town that’s been a hub for a variety of industries over the years—from cotton to lumber to oysters—The Gibson Inn stands in the same spot it’s been on since it was first constructed in 1907. It looks a little different these days (it’s been through a war and a hurricane, and 100+ years have passed), but its unmistakable charm and luxurious feel endure. Stepping onto the hotel’s wraparound porch and into the lobby (with native heart pine walls) feels like going back in time and becoming a part of the hotel’s rich history.
The lobby at The Gibson Inn.
The hotel’s current owners, siblings Steven Etchen and Katharine Etchen Couillard, have been working to renovate and expand The Gibson Inn since they purchased the property in 2018. The Etchen siblings have childhood memories of playing on the porch of the historic Inn during summer vacations, and preserving the property’s Old Florida charm while bringing it into the 21st century can be seen in their careful design choices. The hotel lobby, for example, was modeled after a photograph of the original lobby with modern flourishes added in.
The Gibson Inn sources their oysters from Indian Lagoon Oyster Company, a family-run business based … [+]
In the same vein, The Gibson Inn’s food and beverage program pays homage to the property’s roots while providing something fresh and exciting to locals and visitors alike. “There is so much personality and amazing ambiance at The Gibson, and our approach is to match the energy of the building, from the oyster-topped tables to the gold silverware to the high quality Riedel glassware,” Steve Wells, Food & Beverage Director at White Sands Hospitality, says. “It’s the small touches that bring everything together.”
Shrimp and Grits.
The Franklin Café, the hotel’s on-site restaurant, bears the same name as it did when it opened in 1907. They’re serving up Lowcountry Southeastern cuisine for breakfast, lunch and dinner every day, plus brunch on weekends. Menu highlights include Shrimp and Grits (featuring blackened Apalachicola shrimp), Red Snapper en Papillote (steamed in parchment paper and served tableside) and—of course—locally sourced oysters, served raw, baked and fried. On the brunch side of things, there’s Bananas Foster French Toast (topped with caramelized bananas and a butter rum sauce), Creole Eggs Benedict (made with a Cajun crawfish cream sauce) and a Franklin Lox & Bagel (featuring Tupelo honey cream cheese). As far as dining experiences go, it doesn’t get much more idyllic than brunch on the porch at The Gibson Inn. “I just think it’s the coolest thing sitting outside under the umbrellas next to that beautiful old hotel right there in the center of town,” Wells says. His team has been working to make live music on the porch a more regular occurrence. “We had Corey Hall play for Mother’s Day brunch and that was so fun, he had a Delta blues sort of feel.”
Steve Wells making a drink at the Parlor Bar.
Adjacent to The Franklin Café is the Parlor Bar, a favorite local watering hole. Grab a seat at the bar inlaid with oyster shells for happy hour, a pre-dinner cocktail or brunch (bottomless mimosas, anyone?). They’re serving up Hemingway-worthy libations in a vintage space lined with original, turn-of-the-century wooden planks. Notable cocktails include the Shore Bird (featuring Distillery 98 Dune Laker Vodka made in nearby Santa Rosa Beach using oyster shells for filtration), the Bees Knees (made with local Tupelo honey) and the Gibson Breeze (a fruity rum-based concoction). Wells notes that while the Bees Knees is a classic cocktail, their version is something special. “We just happen to be where Tupelo honey comes from and it’s a perfect representation of that drink.” He adds that the drink also features Barr Hill Gin, which is fermented with raw honey.
No two rooms are the same in The Gibson Inn—each are outfitted with unique wallpaper and stylish … [+]
It’s a new era for The Gibson Inn, with a major expansion underway that includes 24 additional guest rooms and suites, a pool, spa, sauna and fitness center. And the food and drink program is revamping alongside it. After the busy summer season, Wells is looking forward to “really leaning into the chef talent we have on our team and seeing what we can pull together for seasonal menus. It’s going to be really fun.” So sit a spell on one of the white rocking chairs on The Gibson Inn’s porch and soak up the small town Apalachicola charm at this historic gem in the center of town.
