Experience wonderful waterfront dining at the Beach House today and receive a free entree. Enjoy our BOGO – Buy one entree and receive the second entree of equal or lessor value for free – Lunch or Dinner. All new decor and completely renovated inside with an expansive bar over looking the Gulf. Spectacular service from our fun and professional staff. Our menus are chocked full of locally sourced, delicious menu items featuring – direct from area waters – fresh seafood like Mullet, Cobia, Gulf Shrimp and Oysters and farm to fork produce from our own farm here in Parrish. Catch the best Happy Hour ever – Monday – Sunday 12:00pm to 6:00pm at the bar with Johnny, Rina, Shaina, Mark, Daniel and Drew not to mention specials on more than just well drinks and house wines and some signature Beach House menu items.
Coupon must be presented to receive offer. Cannot be combined with other offers. Gratuity not included. Valid through October 31, 2016.
The Beach House deck and Mar Vista kitchen renovations are coming along nicely. Both restaurants remain open during the construction. Come see the progress as we improve these iconic locations.
The Mar Vista inside is closed but the deck and tree areas are still available for seating and with the cooler weather outside is where you want to be! The kitchen and inside are being renovated. We will also be adding a fireplace, a copper bar and a functional water tower for growing on-site herbs and vegetables. At this time the construction is on schedule with trusses being set, sheeting in place and the exterior chimney brick being installed and detailed. Diners can view the progress by joining us for lunch or dinner. Finalized renditions are displayed at the restaurant. Mar Vista is a historic place and we want to honor that history. “The plans for Mar Vista are designed to preserve the past and enrich the future, while adding some new exciting features,” said Chiles Restaurant Group owner Ed Chiles. “The remodel will strive to retain the original integrity of the ‘Old Florida’ feel that is such an important part of Mar Vista’s classic Longboat Key location.”
At the Beach House the deck is taking shape with the foundation being leveled, structural columns in place and the roof trusses being installed. We can’t wait to see the next phase as we improve our waterfront deck. Outside dining is still available with toes in the sand options during our renovations. So come see the progress, take in a sunset and enjoy local seafood and tropical drinks. Renditions are on display to show you the final look.
Mullet is one of the most underappreciated fish in the seafood industry but gaining in popularity! It is also one of the healthiest. High in Omega 3 fats that are good for your heart and circulatory system. But the main reason to try it is because it is delicious and it’s local!
No matter if you have had mullet, always wanted to try it or have been on the fence, we encourage you to come in and try some of the best tasting fish you will ever have. We cook it several ways – grilled, blackened, fried in our mullet platter with Bradley Store course ground grits served with house made cole slaw as well as in our delicious fish dip with capers, onions, and crackers. The Sandbar is serving Tuscan Style Mullet (pictured here)- fresh caught local mullet, stuffed with roasted garlic gremolata and topped with candied oranges, served over sauteed mixed greens and rice.
Take advantage of this local treasure and come in to try some today!
Braised Short Rib with Pickled Pear
1 short rib, liberally seasoned with salt and pepper
1 quart chicken stock
1 bay leaf
1 garlic clove
3 oz. taleggio cheese
1.25 cup sugar
2 tsp salt
1 cup apple cider vinegar
0.5 cup water
1 Tbsp. pickling spice
Slice scallions lengthwise, and store in water in the refrigerator & reserve.
Sear the short rib, and then braise it in the oven at 275 degrees Fahrenheit for about 2-3 hours, or until fork tender. The short rib should be 1/2 covered with chicken stock with 1/2 onion, 1/2 carrot, 1 bay leaf, 1 garlic clove. Once cooked, cool and reserve.
Heat the ingredients until the sugar and salt has dissolved. Cool & reserve.
Slice the pear about 1/16 inch thick, and cover with the pickling liquid. Keep refrigerated.
To serve, lay out 3 tortilla taco shells, and place two slices of pear on each of the shells. Portion an ounce of taleggio and about 2 oz. of short rib on each taco. Garnish with scallions, and enjoy!