Pensacola Beach, Fla.-Feb. 9, 2010 - The Grand Marlin Restaurant, a unique concept in area dining combining the relaxed vibe of the Caribbean with the style and fresh seafood of the Gulf Coast, will celebrate its Grand Opening March 22. The event will showcase The Grand Marlin experience with live music, top-quality service, fresh-from-the-docks seafood and other innovative cuisine from sandwiches to chef-driven entrees.
"We want this to be much more than a restaurant with superior food in a family-friendly atmosphere," said Bryan Housley, president and general manager of The Grand Marlin Restaurant. "From top-quality customer service and menus that change daily to take advantage of the freshest, local bounty, it will be a comfortable place to retreat and enjoy high-quality food along with a spectacular view of the Santa Rosa Sound."
The facility features a main dining area with oyster bar, the North Drop Bar, private meeting rooms and a Ship's Store carrying items ranging from special-label sauces and one-of-a-kind apparel to art by renowned marine artist Steve Goione and Maui Jim sunglasses.
"We want everyone to feel welcome here, whether you're in flip flops or out celebrating a special occasion," said Housley. "The restaurant has an island-casual vibe blending local flavors of the Caribbean and the Pensacola Bay Area, while recreating the thrill of reeling in a marlin, something we believe to be the greatest sport fish alive."
Menu options range from freshly made sandwiches and local oysters to the finest, hand-cut steaks and chef specialties such as Bahamian Conch Chowder, blackened and lightly fried seafood, and eight-hour ribs with Guava barbeque sauce.
Gregg McCarthy, executive chef, is a graduate of the Culinary Institute of America, New York. He has cooked at the Old Ebbitt Grill in Washington, D.C., the Hotel Crescent Court in Dallas, as well as Atlanta's Ray's Restaurants group (Ray's on the River, Ray's Killer Creek and Ray's in the City). He has been featured on PBS's Great Chefs series and in Nation's Restaurant News, among various other media outlets. In addition, Chef Gregg was a guest chef at New York's James Beard House, one of the highest honors a chef can receive.
The North Drop Bar takes its name from an underwater canyon north of St. Thomas in the Virgin Islands, one of the world's premier billfish destinations. Featuring signature drinks created by a mixologist specifically for The Grand Marlin, patrons can enjoy Blue Marlin Martinis, Ginger Rum Coolers and North Drop Ale, as well as a selection from more than 80 handpicked wines.
The Grand Marlin Restaurant is located at the foot of the Bob Sikes Bridge on Pensacola Beach at 400 Pensacola Beach Blvd. For more information or to sign up for Enews, go online to TheGrandMarlin.com or call (850) 677-9153.
