Living in South Florida, it's no surprise that — eventually — everyone becomes a seafood lover.
Usually it's by way of your favorite crab shack or ceviche spot, but occasionally, it's via an upscale seafood experience like you'll find at Palm Beach Island's PB Catch Seafood & Raw Bar. Here, chef de cuisine Aaron Black has been serving up sustainable seafood with a global flair since 2011.
Here, you'll find a raw bar complete with oysters and stone crab (when in season), and the seasonal menu that offers everything from Maine lobster bisque and tuna tartare, to local yellowfin tuna, Chilean sea bass, or a fresh catch of mahi-mahi done up with a Parmesan-macadamia-zucchini crust.
This summer, PB Catch will be offering more than just high-end, sustainable seafood, however. On Saturday, May 16, the main bar will transform from upscale ambiance into a casual new pop-up experience known as the Summer Shack.
A coastal-inspired lounge, Summer Shack will emulate the shabby-chic appeal of a beach weathered bungalow and will feature its own easy dockside-style menu complete with a list of summertime cocktails at the restaurant’s re-imagined bar and lounge space.
According to PB Catch's primary proprietor Thierry Beaud, the idea for Summer Shack began with his desire to recreate the relaxed, carefree appeal of South Florida's laid-back beach life and tropical coastal setting.
To bring his vision to life, Beaud worked with local designer and event planner Bruce Sutka to reform the previously "swanky, yacht-like" setting of PB Catch’s bar and lounge into an island beach shack — with a modern twist. The theme has been executed with seaside decor including surf boards, marine lighting, and new casual staff attire provided by Palm Beach’s Island Company.
A Jupiter native, Black said he pulled from his own childhood as inspiration to create an approachable, comfort-style menu for Summer Shack. Menu items will include fresh tuna stack sandwiches, shrimp po’ boys, fish fingers, and yellowfin tuna tacos. Landlubbers can choose from house-cured and char-grilled hanger steak, or buttermilk fried chicken.
The Shack will also feature a variety of specialty cocktails available throughout the summer months in addition to the restaurant's existing beer, wine, and cocktail menus. Additions will include watermelon sangria, and fresh fruit frozen drinks made to order on site with The Real McCoy Rum and served in retro ceramic Tiki mugs. The Summer Shack Citrus Ale, a hand crafted brew imagined by Chef Black and a custom-created exclusively for Summer Shack, will also be featured as PB Catch’s first and only draft beer. PB Catch will continue to serve its full line of offerings from the existing menu in its formal dining room space.
"We’re very happy with the result," said Beaud in a press release. "And can’t wait to share Summer Shack with everyone."
Summer Shack will open to the public on Saturday, May 16. PB Catch summer hours are from 4:30 p.m. to close Monday through Saturday.
PB Catch Seafood & Raw Bar is located at 251 Sunrise Avenue, Palm Beach. Call 561-655-5558, or visit at PBCatch.com.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.
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