In the center of the laid-back island of Grassy Key lies a restaurant that’s re-establishing its place among the top high-end culinary offerings of the Middle Keys.
Entrepreneur Matt Sexton might be known for his ties to the action sports community and for creating a “ski resort with palm trees” at Grassy Flats – but when it comes to his on-site eatery, the vision is to provide a high-quality dining experience that celebrates world-renowned cuisine, local fishermen and the distinct Florida Keys food culture.
At the center of that vision is the Rhum House, offering sweeping waterfront views to complement its distinct upstairs companion with its own dishes, the Palm Deck rooftop bar. The entire establishment is entering a new chapter with a revamped menu, a rebuilt space, and the introduction of its new executive chef, John DeLoach.
“We are elevating the dining experience by making true, fresh Keys ingredients accessible and affordable,” said DeLoach. “It’s about including our local seafood, produce and flavors and serving it without the premium price tag, ensuring every family, local or visitor, can enjoy the best of the Keys.”
The Rhum House is part of the Grassy Key Resort Group and the broader Florida Keys Waterman’s family of businesses. Sexton, a former professional kiteboarder and wakeboarder, initially developed his first restaurant to complement the Lagoon on Grassy Key, a wakeboard and adventure park less than a mile up the road.
“What started as a practical necessity, which was to provide food at the adventure park to keep guests on the property longer, quickly became a passion project,” Sexton said. “This led us to the old Casa Del Sol hotel, where we transformed a four-bedroom house into a full dining room and rooftop bar. Our venue now hosts everything from casual diners to company parties and our fun full-moon events.”
Sexton’s vision for the Rhum House rejects the “fine dining” atmosphere of white tablecloths and high costs. Instead, he aims for a relaxed, authentic “Keysy” vibe – approachable enough for guests to arrive in flip-flops, but with serious attention to technique and ingredients.
Sexton said his menu is inspired by his extensive travels, surfing, fishing and kiteboarding in places like Baja and the Sea of Cortez, emphasizing local seafood and globally-influenced tapas-style dishes designed for sharing.
After a challenging year and a temporary closure last Labor Day for an extensive rebuild, the Rhum House has re-emerged with a distinct identity focused on equally serving the local community and tourists. Sexton’s mission was to create an affordable, genuine community fixture, ensuring it is a welcoming place where fishermen, charter captains and local families want to eat. This commitment is reflected in the heavy focus on local sourcing.
“Tourists who come to the Keys expecting local seafood should actually get it from the Keys, not from other countries,” said Grassy Flats Resort COO Areta Brucic. “And the people landing that catch should have a place they’re proud to eat, too. That’s why Rhum House is working to buy all of its fish and stone crab ‘off the boat’ from local crews.”
To further support this local push and to appeal to locals who prefer meat after a day on the water, Sexton opened the Grassy Key Land and Sea Market right next door, offering high-quality beef and proteins. The meats offered in the market are the same beef options available in the restaurant. Sexton relies on long-time friend and butcher Mikey Shaner for these fine cuts.
The new menu was developed in part by a high-powered culinary team including former Jimmy Buffett private chef Jason Casey, who helped ensure the dishes answer the question, “What do people actually want to eat when they come to the Florida Keys?”
This collaboration resulted in dishes like the playful Jimmy’s Cuban Sliders (Cuban bread, shaved prosciutto, roasted pork, shaved swiss, dill pickles and dijonnaise) and the scrumptious Futomaki Roll, which combines high and low culinary elements to reflect the restaurant’s ideal guest – “a dirty pirate with expensive taste.”
The final piece of the puzzle was securing DeLoach, an experienced, grounded and collaborative veteran. DeLoach readily embraced the restaurant’s commitment to using hyper-fresh, locally-sourced fish and market proteins. This careful combination of a clear identity, quality ingredients and a unified culinary vision has given the Rhum House its second life.
“I’m a foodie and I love to experience different cuisines, have fun, enjoy some craft cocktails, share some apps and not break the bank every time I go out,” said Sexton. “That’s the goal with the Rhum House. I have an incredible team, whom I would be lost without. Come check us out!”
The Rhum House is open Thursdays, Sundays and Mondays from 5 to 9 p.m. and Fridays and Saturdays from 5 to 10 p.m. The Palm Deck, open Thursdays through Mondays from 4 to 9 p.m., has a happy hour from 4 to 6 p.m. and live music from 5 to 8 p.m.More information is at therhumhouse.com or thepalmdeck.com.
Photos by Jen Alexander and Keys Media Studio
