Seafood Concept By Dynamic Culinary Duo Jeff McInnis & Janine Booth To Open September 2017
The highly-anticipated new restaurant by Grove Bay Hospitality Group (GBHG) and culinary duo Jeff McInnis and Janine Booth, Stiltsville Fish Bar, is preparing to open in the heart of Miami Beach’s Sunset Harbour neighborhood. Scheduled to open September 2017, the concept inspired by McInnis’ childhood fishing off Florida’s panhandle and the pair’s love of simply prepared seafood, will embrace classic seafood cookery and modern techniques, paired with a beverage menu of refreshing Key West style drinks.
“Stiltsville Fish Bar will be a laid back, neighborhood restaurant where guests can enjoy a relaxing view of the bay and have an amazing meal with family and friends,” says GBHG Co-Founder and Co-CEO, Ignacio Garcia-Menocal. “The menu, ambiance and fun nature of the restaurant will make the rich history of Stiltsville come alive in Sunset Harbour,” says GBHG Chief Operating Officer, Eddie Acevedo. “We’re excited to bring this concept to Miami Beach and to add talented chefs like Jeff and Janine to the Grove Bay family,” adds GBHG Co-Founder and Co-CEO, Francesco Balli.
The all-day offerings will feature fresh, locally sourced seafood and ingredients. Guests will be able to enjoy an approachable menu of Snacks, Small Plates, Salads, Large Plates, Whole Fish and Sides. Menu highlights from the Snacks, Small Plates and Salads categories includes Green Eggs & Ham – green deviled eggs, crispy country ham and pickles; Grilled Peaches & Ricotta – cornbread croutons, jalapeño, petite greens and molasses vinegar; Yellow Jack Tiradito – avocado, Tabasco powdered popped corn, aji amarillo chili, cilantro and lime; and a Pimento Cheese Croquette & Goober Salad – boiled peanuts, heirloom tomatoes, baby spinach and sorghum maple vinegar.
Hearty Large Plates will include Shrimp N’ Grits – stone ground grits, Creole sausage, melted tomato, sweet peas and shrimp butter; and a Bone Marrow Crusted N.Y. Strip with buttermilk whipped potatoes, grilled broccoli and tomato jam. Whole Fish will be served fried with tamarind BBQ sauce, fresh herbs and chilies or steamed with key lime, jalapeno, tupelo honey and basil. Sides, available a la carte, will include a Salt ‘N’ Malt Vinegar Smashed Potato; Tostones with black garlic aioli; and Ratatouille filled with Yukon whipped potatoes.
The beverage program will be inspired by the fun and laid back style of drinks found in Key West with inventive twists. While enjoying picturesque views, guests can sip on the Bikini Club made with Bacardi, Velvet Falernum, passion fruit, lime and peychauds bitters; or the Hurricane Betsy made with Bacardi, Cruzan Black Strap, pear, vanilla, lime and ginger beer.
Diners can enjoy a relaxed ambiance at the two-story locale. On the first floor, an inviting open dining room with a large bar will feature a nautical inspired motif and a color palette rich with blue hues and sandy undertones. Opening in 2018, the upstairs deck will be a place for guests to lounge in a comfy hammock seat and watch as the sun sets with a drink in hand.
Stiltsville Fish Bar will be located at 1787 Purdy Avenue on Miami Beach. The restaurant will serve lunch and dinner daily. Weekend brunch and a daily fish market with grab and go options will launch at a later date. Website: www.stiltsvillefishbar.com.