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Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts

Fish Camp on Lake Eustis

901 Lake Shore Blvd.
Tavares, FL 32778
(352) 742-4400
View Website Here

The Fish Camp on Lake Eustis is a newer restaurant to the area, that is serving up some pretty darn good seafood in a hospitable atmosphere that is directly on the lake. 

The locals are flocking to this new hotspot, but even if you live in Orlando or any surrounding areas, this place is certainly worth the drive, especially for a Friday night or a weekend visit.

The exterior is pretty low key, but that's a good thing, because they do a fine job of selling the whole fish camp vibe. Many patrons have snapped photos of gators resting dockside, wild birds, eagles, owls, you name it, can be seen on a daily basis from the docks surrounding Fish Camp.

People who live on Lake Eustis, or are out on a weekend fishing trip or a nature tour can easily pull right up to the boat slips they have outside and go inside the restaurant to grab a bite to eat and a drink or two.

The food served here is very seafood and fish oriented, hence the name. The appetizer list starts off with items like Middle Neck Clams, Grouper Nuggets, Old Bay Crab Cake and Groveland Gator Bites. Moving on to entrees, they have Shrimp Scampi over linguini, Grouper Tacos, Shrimp and Grits, Seafood Trio and a Pineapple Marinated Sirloin to name a few.

The Bar is nice and cozy at Fish Camp with a laid back atmosphere.

Speaking of the bar, I was very pleased to find out that Fish Camp is very dedicated to not only local food sourcing, but also working with local distilleries as well. We did sample and try some very good spirits from Palm Ridge Reserve and Yalaha Bootlegging Co., both of whom are located in Umatilla and Yalaha Florida.

The inside dining room is very spacious with plenty of seating, and they also have a nice outside deck area to enjoy the sights and sounds of nature during your visit.

We started our evening off with Swamp Cabbage Ceviche that is made with fish and shrimp with lime, roasted corn, hearts of palm, red onion and tomato and is served with homemade tortillas. The flavors going on in this appetizer were pretty impressive with a perfect blend of citrus and spice, and the housemade tortillas really made this dish excell. Everyone has their own interpretation of Ceviche, and I personally really enjoyed this version.

The drinks at Fish Camp are pretty impressive as well, and they don’t skimp on the ingredients either. On the left is the Unhinged Anhinga Mojito and The Grand Ol' Osprey old fashioned on the right.

Gator Bites can be tough, chewy, or just plain not enjoyable, so when you find some really good ones, it is required to eat every last bite, and that is exactly what we did. The Groveland Gator Bites are breaded pieces of Gator Tail, fried and served with Sriracha Garlic Aioli and a Pineapple Salsa Cruda. These were delicious.

The Seafood Trio Tavares is a great way to sample a few things while dining at the Fish Camp. This dish comes with butterflied shrimp, grilled fish of your choice, and a crab cake over a dijon sauce with two sides. We chose blackened grouper for the fish. All of this was phenomenal, and the crab cake here has as much crab as possible with almost no fillers. Everything was fresh and full of flavor, and the dijon sauce went very well with all of the selections plated.

They have a variety of sides available here also like Linguini, Wilted Kale, Shaved Brussels Sprouts, Sweet Potato Fries, Corn on the cob, Bacon Cheddar Grits, Salt & Pepper Fries, Side Salad and Hush Puppies. We chose to sample the Bacon Cheddar Grits, Wilted Kale and the Shaved Brussels Sprouts and all of them were quite tasty side selections and really a notch above what one might find at a traditional fish camp type of restaurant. 

A Redneck Margarita made with Yalaha Bootlegging Moonshine is on the left, and a splash of Palmridge whiskey on the rocks is on the right.

I have been to some rather famous locations on Florida’s West Coast and have had some pretty darn good grouper, so I'm always impartial when it comes to grouper, but this is hands down some of the freshest and tastiest grouper that I have had from Orlando to Clearwater. These Fried Grouper Tacos were excellent. They are served with a light drizzle of chili crema and topped with Pico de Gallo salsa. You can order them fried, blackened, or grilled.

The Bacon Caramel Cheesecake is pretty ridiculous at Fish Camp. This little slice of heaven is worth the drive over there all by itself. This is a sweet and savory dessert that was a perfect ending to a great visit The Fish Camp in Lake Eustis.

The Fish Camp on Lake Eustis is a great place to enjoy some fine seafood, craft cocktails, and warm and friendly service, all with a view and a location that is unmatched in the area. If you are a local, make sure you hit them up. If you live in Orlando like I do, It is certainly worth the drive.

They also have a few specials throughout the week like Maryland Mondays with a Baltimore-style Blue Crab Feast Old Bay Crab Cake Dinner with Two Sides for $9.99, Soft Shell Crabs 6.99 per 1lb and a Snow Crab Dinner for $19.99

Raw Bar Wednesdays start with Fresh Oysters raw or steamed Middleneck Clams for $6/Dozen and Oysters $9.99/Dozen as well as a Pound of Peel n Eat Shrimp for $10.99.

Thirsty Thursdays feature $1.99 Margaritas and Martinis with dinner from 4pm to close, Fish Friday is Every Friday with All You Can Eat Fish N’ Chips.

They recently started doing a weekend brunch special as well, which would make for a great start to your day of fishing or sightseeing on Lake Eustis.

Fish Camp is open Monday to Thursday from 11:00am until 9:00pm and on Friday and Saturday from 11:00am until 10:00pm.

Fish Camp Lake Eustis Menu, Reviews, Photos, Location and Info - Zomato
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The Waterfront

4201 S Orange Ave.
Orlando, FL 32806
(407) 866-0468
View Website Here

If you have ever traveled further down South Orange Avenue any time in your life, you may have noticed a divey lake side dining spot called Julie’s Waterfront. 

I always wanted to check the place out, just out of curiosity, but I could never convince myself to do it.

Amazingly, it was one of the longer standing establishments in Orlando, and even more so in that part of town, which is a lot more industrial. Julie Drobot who was a water ski pro opened the original restaurant on south Orange Avenue in 1988. She sometimes would hold informal ski shows on the lake all the while serving up food and cold beers.

Julie’s withstood the test of time, often with mixed reviews, but with the opening of more restaurants in that area, over time, the business was no more.

The good news is that although Julie’s is closed, a new much better and more refined establishment has opened at this location, and they plan to take full advantage of the waterfront property and all that it has to offer.

Say hello to The Waterfront. Inside and outside, The Waterfront has undergone some light renovations since the days of Julie’s while keeping a somewhat divey and fish camp atmosphere on the shores of lake Jennie Jewel, but the biggest change is the menu and food being served up here.

Currently, there is a trifecta of talent on deck in the kitchen at the Waterfront, that is being led by Executive Chef Matthew Wall.

Chef Matthew’s last stop was at North Quarter Tavern where he put together an impressive chef driven menu. Chef Alex Myers is from the now closed, but well acclaimed downtown restaurant Citrus, and Chef AJ Haines who most recently helped turn the Parkview into a fine dining establishment after its days as the Eola Wine Company have all teamed up.

When you have this much talent combined together in one place, it can only mean one thing...great food and great concepts with a focus on fresh made in house food and cocktails that are pretty damn crafty.

Gone are the days of simple fried fish dinners and burgers with cold beer out back. The menu now is a bit more upscale, but still pays homage to being a fish camp style dining experience that has lots of fun and tasty items that are made in house with only the freshest ingredients possible. Everything but the bread here is made in house and the freshness of the food is quite remarkable.

The menu starts out with an appetizer selection of items like Chips & Pimento Dip, Crab Cake Sliders and Seared Ahi Tuna, of course any lakeside establishment must have Wings and those are available in “house hot” or barbecue.

Salads include a BLT Avocado, Tuna Poke, House and a Caesar. They still serve up burgers here too, but much better versions like The Waterfront Burger with house ground chuck, Swiss, blue cheese, caramelized onions, bacon and arugula. A good sandwich selection is on the menu as well that features a French Dip with roast sirloin, a Pulled Pork Pork sandwich that is made with a pork shoulder that is smoked in house and a Blackened Catfish sandwich.

The entree selections start out with a simple fish camp meal of Fish and Chips, but then moves onto a Pan Roasted Catfish with sauteed kale, cheddar grits, remoulade and pickled red onion. The Steak Frites feature pan roasted sirloin, hand cut fries and a blue cheese butter. Fried Chicken Thigh is very good here also with hot honey, cheddar grits and pickled green beans.

I got a chance to check out The Waterfront back in August, and I was pretty impressed with the food, the staff, and of course the location.

The Jennie Jewel is made with Effen Cucumber Vodka, St. Germain, fresh squeezed lemon, simple syrup, lime and mint. Quite refreshing.

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Crab Cake Sliders are made with blue crab from the gulf of Mexico and sit atop a tomato and remoulade and are topped with avocado and pickled red onion.

The Tuna Poke Salad features Ahi Tuna, seaweed salad, arugula, romaine lettuce, cucumbers, avocado, sesame seeds and a sweet onion vinaigrette.

Here are two smaller versions of the French Dip on the left and the Waterfront Burger on the right. These were very good, and only served in slider style to sample. All burgers are six ounces and are ground in house.

I really enjoyed the “Dixie Bell” cocktail that is made with Jim Beam Black, muddled mint, cucumber, simple syrup and fresh squeezed lime.

Sample portions of the Pan Roasted Catfish with sauteed kale, cheddar grits, remoulade and pickled red onion on the right, and Fried Chicken Thigh with hot honey, cheddar grits and pickled green bean on the left. Both items had outstanding flavor and the catfish was cooked perfectly.

Steak Frites features a pan roasted sirloin topped with a delicious house made blue cheese butter and hand cut fries.

The evening was capped off with Chocolate Peanut Butter Pie and a very interesting and quite tasty Bread Pudding with Key lime syrup and whipped cream.

The Waterfront, is still very much divey in some ways, but the location of this restaurant and the food that is served up here is anything but. The restaurant's slogan is “ Food, Brews, and Views, and that is what you can be guaranteed of here. Great food, cold beer, craft cocktails and an unbeatable lakeside view.

On weekends, you can even do more than just view the lake, on Saturdays, guests can grab a float, get in the water and enjoy $3.00 beers and $5.00 slushie drinks for “Adult Swim Saturdays”. That is about as Florida as it gets. They also do various events throughout the month and have hosted a few lakeside BBQ’s as well as all kinds of happy hours and get togethers.

They also serve brunch on the weekends from 11:00 am to 3:00 pm. The restaurant's regular hours are from 11:00 am until 2:00 am, and they will still serve food pretty late, based on volume as well.

This is a very fun place to visit, and I would recommend you stop by and see for yourself. The menu has a base list of selections, but with a trio of talented chefs together like this, they always add stuff to it for a daily "Chef Inspired Special" … like a Tomato Braised Pork Bucatini. Follow them on Facebook to keep updated.

The Waterfront Menu, Reviews, Photos, Location and Info - Zomato
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Ocean Prime

7339 Sand Lake Rd
Orlando, FL 32819
(407) 781-4880
View Website Here

Ocean Prime is a modern American restaurant and lounge from renowned restaurateur Cameron Mitchell.

Voted “Best Bar” and one of the “Best Steakhouses in the City” by the Orlando Sentinel, Ocean Prime Orlando delivers an extraordinary experience to guests.

There are currently 14 locations from coast to coast, with the original location, Mitchell’s Ocean Club, in the company’s hometown of Columbus, Ohio.

Stunning settings and a vibrant energy, an impressive menu of seafood and prime cuts of steak, signature cocktails, a Wine Spectator honored wine list and truly genuine hospitality make Ocean Prime Orlando an ideal place to socialize, talk business, celebrate and indulge.

Each Ocean Prime location is unique and inspired by the energy of the city where it’s located. Dramatically designed, the restaurants are social, fun, and glamorous. Every element has been carefully curated with attention to every detail.

Garnering more than 17 years of experience in the restaurant and hospitality industry, including eight years as an executive Chef, Jeremy Mattson joined the Cameron Mitchell team in 2003. He held a variety of positions before joining the Ocean Prime culinary team in July 2011.

With experience from line cook to executive chef, he has trained more than 25 sous chefs and won several honors including Ruth’s Chris Hospitality Group’s “Executive Chef of the Year,” and a nomination for Cameron Mitchell Restaurants’ “Sous Chef of the Year.”

While they do specialize in incredible seafood and prime steaks, the restaurant's goal is to be much more than just a steakhouse or a seafood restaurant. Ocean Prime aims to be an extraordinary dining destination. The menu features classic dishes crafted with a modern sensibility and an appreciation for ingredients.

With lighter fare, like shellfish cobb salad and sushi, as well as more indulgent items like a smoking shellfish tower, juicy steaks and decadent desserts, there’s something for every occasion.

The Lounge at Ocean Prime Orlando balances raw materials with polished details to create a sophisticated yet comfortable atmosphere. Take a seat in a comfy booth or at the sleek bar. Sip on a handcrafted cocktail or enjoy a glass of wine from the Wine Spectator honored wine list.

Snack on Sushi, featured appetizers from the Lounge Menu, or oysters from the raw bar, or just have a cocktail after work and enjoy the Truffle Popcorn.

The Ahi Tuna Tartare is light and refreshing and is made with avocado, ginger ponzu and sesame seeds.

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National Oyster Day was August 5th, but you can enjoy these delicious buttermilk fried oysters any time at Ocean Prime served with a side of Dijon mustard, jalapeno corn tartar sauce & spicy pepper jelly.

The wine list at Ocean Prime is pretty spectacular, they have something for everyone, and a nice sparkling Chandon is great with oysters.

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On Mondays, guests can enjoy half priced sushi during happy hour in the Lounge. 

Although, these are not on the regular menu, these delicious New Orleans char grilled oysters with a Tabasco butter & Parmesan cheese served with a French baguette can be yours, if you ask nicely.

You can start your weekend with a bang on Fridays from 5 to 7PM, as Ocean Prime offers $1 oysters, $10 sushi rolls, $10 glasses of Veuve Rosé & $10 featured cocktails shaken table side. End your weekend on a high note with a special Sunday menu featuring an 8 oz filet with your choice of “Surf” for $55 per person.

Dinner is not complete without dessert, and this 10 layer carrot cake is ridiculously awesome.

Ocean Prime’s passion is to offer exceptional service with truly genuine hospitality to each and every guest. VIP treatment is standard here, and they deliver more than just amazing food and drinks. They strive to create remarkable experiences for every guest that walks through the door.

Ocean Prime Orlando is open Monday to Thursday from 5:00 PM to 10:00 PM, Friday and Saturday 5:00 PM to 11:00 PM and they close at 9:00 PM on Sunday.

The Lounge is open everyday from 5:00 PM to Close.

Ocean Prime Menu, Reviews, Photos, Location and Info - Zomato
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Sus Hi Eatstation

380 S State Rd 434 #1004
Altamonte Springs, FL 32714
(407) 960-2250
View Website Here

Sus Hi Eatstation is what you get when you combine fresh sushi, a Chipotle style ordering system and employees who totally take on the persona of “A Ninja”

When you walk into Sus Hi Eatstation, you instantly become a Ninja. You will be greeted as a Ninja, as soon as you walk in by other Ninjas with fun nicknames. 

While in line, you'll hear things like the resounding boom of a gong when appetizers are ready, Ninjas yelling "FIRE!" when they melt cheese and interesting greetings to welcome you into the Ninja family. Just on entry points alone, this place is already pretty cool.

Everything at this establishment is meant to be fun and they love wordplay. In their own words, everything they do is because “That's how a true Ninja rolls.” Of course they are talking about sushi rolls, but the idea and concept is really fun.

At Sus Hi Eatstation, they encourage customers to be creative and to use their imagination to create sushi that is uniquely their own. Every single item that they make is unique to the individual, and they never get two items that are identical. Every Ninja has their own style and they are here to help you master it.

The process starts when you order. You choose a roll, made with dried seaweed, a bowl, or a flour tortilla as your base. Next you choose white rice, brown rice or salad, and then you pick a protein. They have plenty of offerings from spicy tuna, salmon, tempura shrimp, cooked shrimp, chicken and even grilled steak. Tofu is also a popular option.

Now it's time for your ingredients. They have 20 options to choose from.. cucumber, cream cheese, carrots, scallions, masago, tempura flakes and yes, they even have BACON, basically whatever you can conceive to make some super dank sushi roll or bowl...they have you covered.

Finally you move on to the sauce selection. With 10 choices from Triple X hot sauce to Ginger Sesame, Sus Hi has got a sauce for you. Hot, sweet, tangy, hot and sweet, traditional ponzu, you can add the perfect amount of zing or heat or sweet to anything the Ninjas make you.

They also offer small bites like Krab Rangoon, Egg Rolls, Dumplings, Seaweed Salad, and something they call Rice Fries made with rice and nori tempura served plain or loaded with cheese, bacon and scallion.

For something a bit healthier, you can make a roll with Brown Rice. This is a custom roll made with brown rice, tempura shrimp, tuna, avocado, cucumber, cream cheese, carrots, tempura fried & topped volcano style which is krab, scallops & spicy mayo with masago. It was so good, and it was custom made.

So many different options to create your own roll, bowl, or wrap. This was a roll made with white rice, spicy tuna, salmon, cream cheese, avocado, scallions, cucumber & masago & a side of spicy mayo.

Building your own bowl is a good way to get as much of what you want all in one place. This bowl is literally loaded down with brown rice, salmon, spicy salmon, cucumber, volcano toppings, edamame, scallions, carrots, fried sweet potatoes, daikon, avocado, seaweed salad, masago, nori seasoning, ponzu sauce & the house signature 'Triple X' sauce… like BOOM!

Fried pork & vegetable dumpling was nice and crisp on the outside & even better dipped in the house signature 'Triple X' sauce.

Integrity and Fast sushi with high quality ingredients is what Sus Hi Eatstation is all about. They stand by the quality of ingredients that are prepared fresh daily. Look into the kitchen dojo and you'll find Ninjas skillfully preparing your food for the day. They believe in FRESH, FAST & FUN Sushi, serving food that they are proud to present to all those within the Ninja family!

Built by you, and served by ninjas, this is fun fast sushi in a cool atmosphere and the only limit to what type of sushi experience you want to have is your own imagination.

This review took place at the Altamonte Springs location, but they also have another location at 4498 N Alafaya Trail #324, Orlando, FL. Both locations open at 11:00 am. The Orlando location has a standard 10:00pm closing time, while the Altamonte Springs location closes at 9:00pm, except for Friday and Saturday, they are open until 10:00pm.

Sus Hi Eatstation Menu, Reviews, Photos, Location and Info - Zomato
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Millenia 106

4104 Millenia Blvd #106
Orlando, FL 32839
(407) 930-6206

Millenia 106 is the newest restaurant being helmed by Chef Bruno Fonseca. 

Chef Bruno has made stops at some of Orlando’s top dining destinations during his career, but he gained his culinary fame while operating the 5 Gastronomy food truck at the height of Orlando’s food truck craze.

The address of this restaurant may seem familiar if you frequent the area, and that's because in its past life it was a Mediterranean restaurant, and most recently, Figueira, a “Brazilian Grille & Pizza Bar”. Under Chef Bruno’s leadership and direction, the current version of this restaurant just might stick around for awhile and become a tradition in the community.

The menu seeks to be adventurous its endeavor to re imagine American Cuisine. Millenia 106 uses some of the best ingredients from nearby farms and purveyors and highlights seasonal dishes with a simple but fun presentation. The bar selections are designed to compliment your meal with freshly crafted cocktails, carefully selected wines, and locally brewed beers.

Whether you are taking a business lunch or having dinner with friends, the show kitchen is open and inviting. Chef Bruno made good use of the space and some of the extras from the time the restaurant was a buffet, like turning the buffet itself into a raw bar packed with ice to store up oysters and all kinds of fresh seafood.

There is plenty of seating in the dining room area that has a rustic design theme and laid back vibe throughout. You can also opt to sit at the Chef’s Table to sit back and watch as Chef Bruno dazzles your senses with sights, sounds, and smells and enjoy special tastings of new dishes before they hit the menu. There is also a small patio area outside as well.

Cocktails are just as important as the food at Millenia 106 and the bar area is designed to showcase that.

The Old Fashion is made with Old Overholt rye, sugar and angostura. Old Overholt is said to be one of America’s oldest continually maintained whiskey’s. The 106 Collins on the right is made with Bombay dry gin, lemon, sugar and soda.

Raw Oysters were served with a Watermelon Mignotte. These were fresh,
savory and a tad sweet.

A Crudo with Scallops, avocado, cilantro, chillies and pickled onions for a light and refreshing appetizer.

This is how you do Charcuterie. Chef Bruno put together an amazing spread of house made pork rinds, chicken liver mousse, pickle du jour, sopressata, speck, ndujia, Point Reyes Bleu cheese, triple cream and toast. It was all superb.

Portuguese Surf and Turf consists of a sou vide pork belly, collars, local shrimp, murro potatoes and an IPA broth. This is one of the best pork belly dishes I have have ever had, but the whole plate was exceptional.

A whole striped bass was served with guasacaca sauce, murro potatoes fennel, beets and orange slices. The fish was very flaky and packed with flavor. Guasacaca sauce is a Venezuelan guacamole sauce.

Cobbler with fresh Florida strawberries, blueberries, lemon mascarpone ice cream and a fresh herb crust was the perfect sweet ending for dinner.

From raw bar offerings, handcrafted pizzas, an elegantly made sandwich, or anything else you can choose at Millenia 106, Chef Bruno is sure to impress. Everything we had was nothing short of phenomenal. The cocktails were paired perfectly and were made with quality. Don't pass up an opportunity to stop by and see for yourself, this place has the potential to be one of Orlando’s next great restaurants. 

Millenia 106 Menu, Reviews, Photos, Location and Info - Zomato
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Reel Fish Coastal Kitchen + Bar Renovations Near Completion

1234 N. Orange Ave.
Winter Park, FL 32789

Restaurant industry veteran Fred Thimm (Hard Rock, The Palm), has begun renovations at a well known Winter Park address that will soon house his first independent venture, Reel Fish Coastal Kitchen + Bar.

Taking its inspiration from classic Florida fish camps and offering coastal cuisine in an inland setting, the restaurant will specialize in sustainably sourced seafood from the Sunshine State’s Atlantic and Gulf coasts.

Remodeling is currently underway in the building recently vacated by The Ravenous Pig at 1234 Orange Ave. Reel Fish Coastal Kitchen + Bar anticipates opening by early February 2017. Seating capacity will be 150.

“Reel Fish Coastal Kitchen + Bar will be a contemporary version of a classic fish camp, serving fresh Florida seafood prepared in a southern style and served in a casual, family friendly environment,” said Thimm. “With Winter Park being located almost directly between Florida’s Atlantic and Gulf coasts we’re in the perfect place to receive daily shipments from the state’s top sustainable seafood purveyors.”

The kitchen at Reel Fish Coastal Kitchen + Bar will be led by chefs Michael Zajac and Michael Huffler. Zajac, an alumnus of Houston’s restaurants and former owner of High Cotton in Atlanta, will oversee developing the culinary team. Huffler will spearhead the restaurant’s daily blackboard specials and core recipes, which will feature creative takes on fresh-caught fish not typically found on many inland Florida seafood restaurant menus, including tile fish, trigger fish, sheephead, hogfish and other local species.

The Reel Fish menu will also include fish camp classics like fried seafood platters, Shrimp & Creamy Cheese Grits, whole fried market fish, such as yellow tail snapper, and Low Country Boils featuring shrimp, bay scallops and crab legs.

Central to the restaurant will be a raw bar serving oysters on the half shell, broiled and steamed, as well as ceviche and peel & eat fresh Florida shrimp. For the meat lover, Reel Fish’s offerings will include farm-to-table, GMA-free beef & brisket blend burgers from Creekstone Farms, as well as a rotating selection of premium beef cuts. Signature salads will include the Shrimp & Avocado Louie and a fresh tuna salad.

The bar at Reel Fish will offer “coastal cocktails”, local craft beers and a boutique list of sought after reasonably priced wines curated by Alex Plotkin, owner of Chops Restaurant in Philadelphia and former National Director of Wine & Spirits for The Palm. Reel Fish will also offer happy hour food and beverage specials at the bar daily.

Overseeing day-to-day operations at the restaurant will be Chrissy Benoit, who recently joined Reel Fish as General Manager. Benoit brings extensive hospitality industry experience with her, including more than a decade owning and operating popular South Florida establishments The Little House Restaurant, Adventurous Palate and Havana Hideout. 

In 2009, Benoit and Havana Hideout were featured on the acclaimed Food Network’s series Diners, Drive-in and Dives. In 2013, The Little House, which Benoit designed, received a prestigious “Outstanding Renovation” Award from the Florida Redevelopment Agency for rescuing a historic cottage in Boynton Beach and giving it new life as a “charming and lively restaurant.” 

Reel Fish Coastal Kitchen + Bar will open to the public on Thursday, Feb. 9 for dinner service only. Weekend brunch service will debut on Feb. 18-19 and lunch service will begin on Tuesday, March 7. Reel Fish Coastal Kitchen + Bar will be open every Tuesday through Sunday. 
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