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Guests can enjoy the ahi tuna appetizer at Hurricane Dockside Grill.

Seafood And More At ‘Fun Florida Fish House’ Hurricane Dockside Grill

By Melanie Kopacz

A new seafood menu and revamped restaurant is stirring things up at Hurricane Dockside Grill in the Marketplace at Wycliffe. Formerly known as Hurricane Grill & Wings, the restaurant has been transformed with a new flair and focus as a “Fun Florida Fish House,” offering a casual, relaxed and rustic atmosphere for people of all ages to dine and play. “We’re really trying to tune in to what the customer is looking for and differentiate ourselves from other fast casual restaurants out there,” Managing Partner Ron Patak explained. “That’s why we did the Florida fish house concept.” That new concept includes popular daily dishes like the Tomato Basil Swordfish. It’s grilled, seasoned with lemon pepper and topped with a tomato basil compote and balsamic glaze, served with a choice of sides. Another top seller is the CrabTopped Snapper — seasoned and

seared Signature Snapper paired with the restaurant’s Signature Crab Cake and crema drizzle — also with a choice of sides. Aside from the fresh seafood dishes are several big additions, including Fish Fry Friday. “That has been, by far, our number-one seller of all the products we serve,” Patak said. The meal includes 12 ounces of fresh, hand-breaded cod, served in two 6-ounce pieces over fries with coleslaw and tartar sauce. “At $9.99, it’s a good deal, besides a great product,” Patak said.

The special has been quite a hit. “It has been a great addition. Our customers are super positive, and the response is growing each week, since we started offering it in mid-January,” Area Director Rob Green said. Also new is the Saturday Clam Fry. “They’re sweet clam strips — handbreaded, similar to the breading we use for the fish,” Patak said. “Besides the clams, we do a Fisherman’s Platter that has cod, clam strips and handbreaded shrimp.” On Sundays, make plans to visit Hurricane Dockside Grill for brunch, served from 10 a.m. to 3 p.m. with four types of Eggs Benedict to choose from, including the classic with Canadian bacon and the Caribbean Crab Cake Benedict with warm greens, tomato, avocado slices and Old Bay aioli. For shrimp lovers, there’s sweet chili shrimp with tomato and bacon topped with a sweet and spicy hollandaise. A wellington the magazine | march 2019

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Wellington The Magazine March 2019  

March 2019 | ON THE COVER Top dressage rider Kasey Perry-Glass, profiled in this issue. Photo ©TIEC | Stars Align For Adequan Global Dressa...

Wellington The Magazine March 2019  

March 2019 | ON THE COVER Top dressage rider Kasey Perry-Glass, profiled in this issue. Photo ©TIEC | Stars Align For Adequan Global Dressa...