Teresa StepzinskiJacksonville Florida Times-Union
King salmon and Bluefin tuna reign supreme on the menu of a newly opened Ponte Vedra Beach restaurant offering high-end fresh seafood and fish amid a casual setting.
The Boathouse, at 240 Florida A1A N. in Merchants Plaza shopping center, features an elevated sushi bar and raw bar, and familiar classics such as fried, grilled or blackened seafood and fish.
The seafood restaurant replaces the former Zoe's Kitchen, a Mediterranean fast-casual restaurant chain acquired by Cava in 2018 then subsequently closed.
The Boathouse is the latest concept from local husband-and-wife restaurateurs Nathan Stuart and Margo Klar, who own and operate multiple restaurants from Tallahassee to Orange Park and St. Augustine.
Meanwhile, the couple is close to reopening Outback Crabshack — originally Outback Crab Shack — a longtime St. Augustine restaurant being rebuilt after back-to-back hurricanes destroyed it, Stuart told the Times-Union.
The couple's other restaurants include in Orange Park; in Saint Johns; in North Jacksonville;Seafood Kitchenin Atlantic Beach; St.Augustine Fish House & Oyster Co.in St. Augustine;and Tally Fish House & Oyster Bar in Tallahassee.
The Boathouse
The Boathouse stands out with its high-end sushi concept, which rivals well-known restaurant cities such as New York or Miami, Stuart said.
"People associate fresh seafood with sushi. A lot of the sushi fish that we're bringing in we're also using for our grill side," Stuart said.
He said they're bringing in whole sides of Bluefin tuna with the skin on and then breaking it down in the restaurant.
"We use different parts of the tuna for the tuna belly sashimi, which is called Otoro. We're using parts of that tuna that we're breaking down for the tuna entree on the menu," he said.
Instead of farm-raised salmon, the Boathouse is bringing in King salmon that they're breaking down in-house for use as sushi as well as filets for their grilled entree, Stuart noted.
"We sell truly fresh sushi that is cut off the bone," he said.
Sushi sensations promised
Sushi entrees include Nigiri Moriawase ($45) for 10 pieces of chef's choice; Grand Nigiri Moriawase ($60) for 10 pieces of premium select nigiri with chef's toppings; Sashimi Moriawase ($50) for 14 pieces of chef's choice sashimi, and Grand Sashimi Moriawase ($65) for 14 pieces of premium sashimi with chef's toppings, the menu shows.
Sushi rolls range from $13 to $22. Crispy Wonton Tacos of spicy tuna, salmon or Hamachi are $6 each. In addition, sushi appetizers include Otoro Bites (market price), King Salmon Tataki ($16), and Tuna Truffle ($23).
Nigiri and sashimi — two pieces — range from $6 for shrimp to market price for Otoro.
Poke bowls include King Salmon ($26), Hamachi Yellowtail ($28) and Bluefin Tuna (market price), according to the menu.
"It's kind of reassuring, you know, that the sushi-grade fish that we are bringing in for the sushi also is being used as the fresh fish on the grill," said Stuart, adding he's unaware if any other Jacksonville-area restaurants are doing that as well.
Boathouse signature grilled, blackened or fried plates include:
- King Salmon ($31.99): With baby heirloom tomatoes, fried rice and seasonal vegetables
- Seared Bluefin Tuna Steak (market price): Lime and chili-encrusted bluefin tuna, fried rice, grilled local vegetables, fire-roasted corn and Ponzu
- Whole Fried Snapper ($34.99): With house fried rice, mushroom aioli, sweet plantains, roasted corn pico and topped with arugula and honey basil vinaigrette
- Venison Backstrap ($39.99): Cooked to order with mushroom demi-glace, broccolini and cauliflower puree
- Somethin' & Grits ($25.99 to market price): A choice of shrimp, grouper or lobster with smoked bacon, sausage, peppers and onions over creamy pimento cheese grits
- Lobster and Ricotta Cheese Ravioli (market price): Fresh lobster, white wine sauce, onions, roasted poblano, and heirloom tomatoes
Dinners of fresh-caught seafood such as local shrimp, cold water scallops, fried oysters, Atlantic Mahi-Mahi, Atlantic Trigger Fish or Grouper are offered fried, grilled or blackened ($23.99 to $29.99).
The Seafood Bar offers fresh seasonal oysters, Southern Oyster Rockefeller, Boathouse Charbroiled Oysters, peel-and-eat jumbo shrimp, a King Crab Leg Dinner and a whole Lobster dinner. Prices range from $16.99 up to market price depending up the selection.
Desserts are made in-house and include Key Lime Pie, Lavender Creme Brulee, Bread Pudding and Beignets stuffed with cheesecake and raspberry sauce, the menu shows.
Stuart said hospitality is just as important as the food. Although upscale, he said the restaurant's atmosphere isn't stuffy.
"We have fresh seafood and fish but we want everybody to feel comfortable and welcomed," he said.
The Boathouse is open from 4 p.m to 10 p.m. Monday through Friday and noon to 10 p.m. Saturday and Sunday Lunch and brunch are expected to be added in the next few weeks, Stuart said.
Outback Crabshack opening soon
Established in 1984, the original Outback Crab Shack at 8155 County Road 13 N. was severely damaged by Hurricane Matthew in 2016 and Hurricane Irma in 2017. That resulted in it being torn down.
Sleiman Enterprises owns the property and is leasing it to Stuart and Klar. Efforts to rebuild and reopen the restaurant, which features a half-mile-long dock on Sixmile Creek, have spanned three years.
Stuart said they hope to open "within the month" depending on inspections.
"There will be lots of fresh seafood. It's going to be more like your Southern Florida seafood fare," Stuart said. "There will be things like gator tail, fried shrimp and large combination platters, which were kind of like a trademark there a long time ago. Big seafood platters that serve the whole table."
Dining with a view: 11 waterfront restaurants in Jacksonville worth trying
Jacksonville-area restaurant roundup: 12 opened, 5 closed in April
The restaurant's 3,000-square-foot outdoor deck features two bars seating 50 people each, he said.
"It's absolutely a monster of a restaurant," Stuart said of the restaurant.
Teresa Stepzinski is the dining reporter for the Times-Union. Follow her on X, formerly known as Twitter, @TeresaStepz or reach her via email at tstepzinski@jacksonville.com.
If you're a subscriber, thank you. If not, become a subscriber to get the latest dining coverage.
