Since 2009
A bait shop with
A bait shop with
bigger ideas.
Seventeen years on the same stretch of water, cooking whatever came off the boats that morning.
Seventeen years on the same stretch of water, cooking whatever came off the boats that morning.
In 2009 the space at 320 Dockside was a bait-and-tackle shop with a two-burner griddle in the back. Locals would buy shrimp for bait and ask the owner to cook a few instead.
That griddle became a kitchen. The kitchen took over the tackle room. Eventually the boats started selling us their catch directly, and the tackle shelves came down for good — though we kept the original dock doors and the sign out front.
Not much else has changed. We still buy off the dock, still cook over oak, and still close on Mondays so the crew can go fishing.
Most of the kitchen has been here longer than the patio has.
Came down from a Charleston kitchen in 2011 for one season and never left. Runs the fire station personally most nights.
Handles the raw bar and the daily catch board. Knows every captain on this stretch of the river by first name.
Built the cocktail list around Florida citrus and the herb garden out back. Responsible for the Dockside, and proud of it.
"The kind of place that could coast on the view and doesn't. Best snapper on the Space Coast, and it isn't close."
The west deck fills up first. Reserve ahead and we'll save you the good side.
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