The Beach House
An oceanfront farm-to-fork dining experience
BY SHELLY WEST
Set against the azure blue waters and white sands on the Gulf of Mexico, The Beach House serves up an unexpected dining experience. The picturesque setting provides the perfect backdrop for a memorable meal.
When you enter the property, you instantly sense that you have arrived somewhere special. The low-profile mid-century style building is unassuming yet welcoming. Take a moment to notice the sign outside that lists the suppliers and partners who provide the restaurant with the freshest local ingredients.
Everything served is sourced as locally as possible and they employ environmentally friendly practices. No hormones are in the meat and poultry, and the restaurant serves the freshest produce is available and in season. They are genuinely an eco-conscious business with no pretenses.
The interior exudes a casual elegance that is comfortable and inviting. While completing an extensive remodel, the owners considered every detail to enhance the diner’s experience. With views from nearly every table, inside and outside, diners are assured an oceanfront seat. Special features include polished wood ceilings, a floor-to-ceiling wine storage wall, and eye-catching light fixtures in different jellyfish shapes.
If given a chance, opt for the climate-controlled outdoor seating. The soft ocean breeze mixed with the crashing of the waves adds to the flavor of the restaurant. You may even be treated to a sighting of frolicking dolphins swimming by. General Manager, Dave Gallagher, has been with the restaurant for over 17 years and speaks fondly about a feature on the patio that he hopes to have reinstalled: a doorbell that alerts diners to pods of dolphins. Special touches like that are what make this place a treasure.
It’s the food, though, that will keep diners coming back.
Serving farm-to-fork and tide-to-table seafood-inspired dishes has been essential to Ed Chiles, the founder of Chiles Hospitality. With three properties to provide fresh and seasonal produce, they acquired their own local farm, Gamble Creek Farms, located in Parrish, Florida. This is great for Executive Chef Thomas Villetto, who has worked in some of the finest establishments around the country and pulls from his vast experience to create innovative yet approachable food.
On my visit, I sat down with the executive chef and general manager and was treated to a beautiful lunch. They spoke of the low carbon footprint created by the restaurant as evidenced by their commitment to controlling waste by composting at Gamble Creek Farms and taking the discarded shells from the seafood and using it in different ways at the farm.
While sitting on the covered patio, as promised, the soft ocean breezes kept the temperature quite comfortable. The sweeping views of the beach and water served as the ideal backdrop to a delightful meal.
First up, I ordered the Mulberry mocktail, a fresh concoction of muddled mulberries, freshly squeezed lime juice, and ginger beer. The cocktail version is served with Grey Goose Vodka.
Ordering off the lunch menu, we started with the Burrata, under appetizers. It is Buffalo Milk Burrata cheese served with Prosciutto di Parma on a bed of arugula and kalamata olive salad drizzled with balsamic vinegar. The creaminess of the Burrata with the peppery arugula, salty prosciutto, and zesty sweet vinegar made for the perfect bite. We then enjoyed marinated long-stem artichokes, grilled and served with lemon aioli and herb butter. It was a bright dish that felt hearty.
The next dish was the beet and goat cheese salad consisting of organic beets from the farm, and served with balsamic peaches, Gamble Creek Farms lettuce, herbed goat cheese, and roselle vinaigrette. If you are a beet and goat cheese fan, this salad hits the perfect combination of sweet and salty.
The last must-try is under entrees and indeed a showstopper: the Lobster and Crab Napoleon, a stacked masterpiece of lobster and local stone crab on top of arugula, quinoa, avocado, and mango lightly dressed with a tarragon caper lemon vinaigrette. This light dish packs a lot of mouthwatering flavors.
Other offerings include fish tacos made with fresh marinated gulf fish, mango salsa, chipotle guacamole, and served with purple cabbage, corn, and goat cheese slaw. Or try a local favorite, the Grouper sandwich served blackened with lemon aioli and the fixings of lettuce, tomato, onion, and fries. There is also a great kids’ menu that will surely be a hit with the young diners.
The Beach House has been a longstanding staple at Bradenton Beach, with much to offer vacationers and locals. Since reservations are not accepted, there is typically a wait for dinner service. The beautiful waiting areas overlooking the ocean make it worth it, though. Grab a drink at the outdoor bar and soak up the ocean breezes.
Going for lunch is an excellent way to try their delectable menu, which they serve from 11 a.m. – 4 p.m. There is not usually a long wait, and seeing the panoramic views during daylight is a bonus. If you have a special event or a wedding, consider the Beach House for hosting. The amenities include semi-private beachfront banquet accommodations for you and your guests, with a bridal suite available as well. If you are a brunch person, the good news is that weekend brunch will be coming soon, and happy hour has been recently added in the bar area Monday through Friday, 11 a.m. – 4 p.m.
Visit the Beach House at 200 Gulf Dr. N., Bradenton Beach, FL 34217.