One round with the Mahi Mahi and diners will be heading to this Greene Street eatery for every other meal. The catch is fresh, and the staff is pumped up. All you have to do is cram some dollars in your pocket… because $1 drafts are always on tap! The special, along with a beer pong set-up, lures our Coast Guard men off the ocean and into the open seating area. Island Grill guy Brian Corbishley can’t stress enough the importance of welcoming the military men and women.
“A lot of our Coast Guard members make this place their home off-base.”
Bartenders like Julie Castleman, originally from Kansas City, busy themselves making specialty drinks when they tire of tap. Take the Malibu Caribbean Punch for a group of guys from Saint Petersburg and the Coast Guard Cutter Joshua Appleby.
“We put Mount Gay Silver Rum, fresh mint, lime, sugar, syrup, and a splash of soda,” she says with a smile.
The concoction has just the right sweetness to combat long days at sea.
The bucket of rum is also perfect to wash down the dish quickly becoming a favorite – Fish Tacos.
Joe Cummings, the eatery’s executive chef, tosses fish into the traditional taco shell and to make the locals and the tourists swoon for more of the Mahi Mahi mix. Other ways he makes Mahi Mahi a must-have, include: grilled with a banana buerre blanc sauce, a white wine reduction sauce with butter. Yum…makes my mouth water! I sunk my own teeth into a blackened fish salad perfect for swimsuit conscious spring breakers!
Chef Joe is also carrying out the philosophy of Guy Harvey’s to be stewards to the sea.
All of the seafood served is not listed on the endangered species list. There isn’t any Swordfish on the menu or a Grouper served without knowing the species.
“We’re trying to live in harmony with the fish,” Brian is bold about the philosophy.
“Most Grouper are being over-fished. We’re being responsible as far as what we fix and serve to our guests.”
For new general manager from Panama City, R.J. Hasty, right now that means pulling up a net of local regulars.
“I do want to see a lot of Spring breakers in here, but first, we have to show the locals a good time, and we will.”
The plan is to pump up the entertainment.
“We have some plans in the works,” Brian discloses. “We’re going to have some sweet parties. That’s all I’m going to say right now! You’re going to have to swing by to check out all of our changes.”
Jason Roma (left) is affiliated with the nationwide chain of Tony Roma’s Ribs. His family founded the company. Roma has been brought in to take Guy Harvey’s to a new level of fun and make the grill a must-go place for food and drinks. He’s pictured with Brian Corbishley who also has some lofty goals himself for the Greene Street restaurant.
When you’re life is immersed in the saltwater, you need something sweet to drink on shore. From left, Coast Guard men Justin Spencer, James Hick, Philip Steward and Matt Carlson savor their time away from sea with a Malibu Caribbean Punch.
“We have a new Happy Hour!” exclaimed Bartender Julie Castleman from landlocked Kansas City. She’s docked at Guy Harvey’s to serve up spring breakers, locals, and don’t forget her new neighbors, the Chamber of Commerce who has moved in right across the street!
Who needs a glass when you can fit a foursome around of bucket of coconut-flavored rum?
RJ & Chef
R.J. Hastings (right) with the grill’s new executive chef Joe Cummings, and some of the best Fish Tacos diners can dig in to on the island. “Our regulars are starting to ask what Joe’s specials are,” R.J. exclaims.