Beachside Proud


Everything we serve has a story behind it; where the item comes from, why it’s special, and why we choose to serve it at our Beachside Hospitality Group Restaurants.

Here are a few items we’re proud to serve:




Bairdi Crab (pronounced Bear-uh-dye) aka Tanner Crab

  • Largest species of Snow Crab, typically weighing between 3-5lbs. compared to regular Opilio Snow Crab that averages 1-2.5lbs.
  • Has a sweeter flavor and higher meat-to-shell ratio than regular Snow Crab
  • Caught in the Bering Sea between October and January
  • Named after an 1800’s Alaskan research vessel captain, Zera Tanner



P.E.I. Mussels

  • Farm raised vertically in the frigid waters of Prince Edward Island, Canada
  • Raising them vertically eliminates the sand and muck that can occur in wild caught mussels that naturally grow on the bottom of the sea
  • They contain more iron, B-12, and omega 3 fatty acids than beef

Rock Shrimp

  • Caught in very deep water in the Gulf of Mexico via net fishing
  • Offers a profile flavor of a lobster/shrimp hybrid
  • Rock shrimp live on a diet of sea floor crustaceans
  • The largest of these species range from 20-30lbs.

Royal Red Shrimp

  • Wild caught in the deep Atlantic waters off Patagonia, Argentina
  • Not treated with any antibiotics and has a sweeter taste than farm raised shrimp
  • The taste is like a combination of Shrimp and Lobster
  • The larger Shrimp are harvested from October to May, close to shore, and the smaller Shrimp are harvested from June through September, far from shore

Florida Clams

  • Farm raised in Cedar Key Florida on the west coast of Florida

Clam Chowder

  • Made with sea clams harvested off the eastern seaboard of the United States
  • Harvesting depths range from 20 to 120 feet of water
  • Made with fresh vegetables, cream, and real butter




  • Processed in North Carolina
  • Cage free and raised on an all natural, all vegetarian diet
  • No antibiotics, hormones, or steroids. Chicken that tastes like chicken.


  • Not your typical burger, which is ground chuck or round
  • A custom blend of black angus chuck, brisket, and short rib that is more tender, flavorful, and juicy than a standard run-of-the-mill burger.

NY Strip- Chairman’s Reserve

  • Highest marbling {fat content within the steak} content of choice beef, which makes the steak tender and juicy.
  • Very close to USDA prime in flavor and tenderness.

Smoked Sausage

  • Applewood smoked bratwurst containing no fillers or added water
  • Farmed raised from Nueske’s in Wittenberg, Wisconsin
  • Nueske’s is a family run company since 1933 with recipes dating back to 1882


  • Our dough is made with New York water
  • Our tomato sauce uses imported San Marzano Tomatoes grown in the volcanic soil near the base of Mount Vesuvias
  • Each topping has been carefully selected to be the best available product on the market or is made in house



Café Bustelo Coffee

  • Gregorio Bustelo started Café Bustelo in East Harlem, New York in 1928
  • Traveling many Latin American countries, including Havana and Cuba, he formulated a secret blend of coffee beans alongside a roasting method that produces the richest and most aromatic coffee we could find

Natalie’s Orchid Island Orange Juice

  • Based in Fort Pierce, Florida
  • No preservatives or concentrates are ever used
  • Using only premium oranges they’re freshly squeezed at the peak of ripeness



Key Lime Pie

  • A 5-time national champion at the Great American Pie Festival
  • Locally made with egg yolks, Nellie & Joe’s Key Lime Juice, condensed milk and a graham cracker crust