Staff report
The term pop-up restaurant is a very common concept in larger cities like NYC and popular among celebrity chefs. Here you’ll see Halloween stores open up in an abandoned warehouse or storefront from September through October using this same idea.
Scott Dolan, owner of Big Water Fish Market is taking this model and implementing a pop-up seafood shack. It is scheduled to open March 1st and close sometime after Easter. Says Dolan, “We want to offer our island guests a stress-free stay without the hassle of having to travel off-island.” It will provide a place for Big Water Fish Market overflow and another shellfish option.
The menu will change daily says Dolan. “The menu will mostly consist of shellfish and raw bar options. This is not a sushi place but seafood steam pots, appetizers, stone crabs and a raw bar that will highlight a specialty tuna tartare and raw oysters.” Dolan warns us not to expect much fish on the menu as the pop-up will specialize in shellfish with a daily menu change. No website, no social media, no takeout. If you are familiar with Dolan’s cooking style you know that the daily menu will be creative, fresh and delicious.
Expect to see a lot of octopus, ceviche, poke, tartare in the raw bar, seafood towers, steam-pots, and creative daily dinner specials such as Jambalaya, Gumbo, surf and turf, Lobster tails and whatever the combo of Scott and Jack Hodges come up with while preparing for the evening’s menu.
The room can be saved and a specialized menu created for parties of 20 or more. Interested? Call Scott or Jack at 941-554-8101 during the hours of 11 a.m. to 5 p.m. Monday through Friday.
This room located at 6639 Midnight Pass Road, is next to the BIG WATER FISH MARKET and will open at 5 p.m. Monday through Saturday. Closed on Sundays and Closed St. Patrick’s day weekend as Scott and some of his staff will be attending an international seafood expo in Boston that weekend.
Author: Siesta Sand
- Tags: Big Water Fish Market