They regularly visit seafood farmers, buying from them directly. They often travel together to visit oyster farms on both coasts. They also both worked for Lettuce Entertain You in Chicago, where Tim was also the seafood buyer for Shaw’s Crab House. General Manager Tim Lane has been friends with Elliot for 28 years, when they both trained at a Houston’s right out of college. Five years ago he bought a former pro dive shop next door, tore down a wall and created the oyster bar. The History: Restaurateur Elliot Wolfe owns both places, buying Coconuts 10 years ago when it was a popular spring break spot. The bar space merges into Coconuts restaurant, and you can walk through it to get to the outdoor deck, where tables overlook the water and you can enjoy the sunset. There’s a small three-seat counter at the oyster bar with big glass cases of crushed ice holding seven varieties of mostly East Coast oysters that are shucked as one watches. It is dimly lit and fills up quickly even on a Tuesday night - when bottles of wine are half off. The space is named for the owners’ son Gates and daughter Bennett. It has high top tables and a bar with stools. ![]() ![]() The Place: G&B Oyster bar has an open front facing the parking lot and the International Swimming Hall of Fame document dock house next to the marina where mega yachts are stored. Chef Steve Shockey with lobster and stone crabs at G & B Oyster Bar, Fort Lauderdale.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |