What is the name of Palm City's new restaurant?
Fin & Frame Grill and Oyster Bar
Where is Fin & Flame? What was there before?
3208 SW Martin Downs Blvd., Palm City; former location of Palm City Grill, which closed after 29 years in September 2023
Who owns Fin & Flame?
Ownership is comprised of two local families, the Fosters and the Schillings. Kip Foster and Ed Schilling have lived in Stewart and Martin counties for more than 40 years. The latter's son, Jeff Schilling, 35, of Stuart, is the second-generation owner and managing partner of the new restaurant.
Palm City Grill closed “despite being a local staple” because the building was scheduled for “extensive renovations,” according to Jeff Schilling, and went one step further by changing the menu, drinks, and more. , said it has undergone a brand change that updates its happy hour.
“The menu is more modern and innovative,” Schilling said. “Our happy hour includes more deals on cocktails, wine and appetizers than the previous Sunset His menu introduced in the old concept.”
They are part of the Prawn Broker Restaurant Group, which also owns Magic Oyster Bar & Seafood Grill in Jensen Beach, The Black Marlin in downtown Stuart, Shrimper's Grill & Raw Bar in Port Salerno, and three restaurants on the West Coast. Masu.
They operated the Prawn Broker Grill in Sewall's Point's Harbor Bay Plaza, which closed after 37 years to become Stringer's Tavern & Oyster Bar.
What kind of restaurant is Fin & Flame?
The new restaurant is an American cuisine, casual restaurant and cocktail bar. “Imagine a 21st century 'Cheers' focused on great food and drink,” Schilling said.
Chef Terrence Scott has worked with the group for over 20 years, starting in the kitchen at Prawnbroker Grill and ending as chef at Palm City Grill.
Our diverse menu includes fresh seafood dishes, gourmet burgers and sandwiches, and steak and chicken dishes. Prime rib is available on Thursdays, Fridays and Saturdays for $29 for a 10-ounce queen and $35 for a 12-ounce king. The restaurant also offers a handcrafted cocktail menu.
What's on the menu at Fin & Flame?
starter
- Bang bang shrimp: Tossed in spicy peanut teriyaki sauce topped with sesame seeds and served over mixed greens ($15)
- Tuna poke stack: Sliced and seared yellowfin tuna layered over Asian salad and coconut rice, served with pickled ginger, fried wonton chips and a drizzle of sriracha aioli ($17)
- Shrimp and Crab Mac & Cheese: Special four-cheese blend macaroni filled with shrimp and blue crab, topped with seasoned toasted breadcrumbs ($17)
- Coffee rubbed fillet skewers: Filet mignon skewers with roasted corn salsa and horseradish cream sauce ($17)
- Bree Bites: Brie cheese and homemade apple puree wrapped in puff pastry and baked, served with mixed berry compote ($15)
- Grouper fingers: Fried breadcrumbs with lemon wedges and tartar sauce ($18)
- Shrimp caprese: Jumbo cocktail shrimp with balsamic sauce, fresh tomatoes and mozzarella, topped with pesto aioli and fresh basil ($16)
- Pig wings: Asian coleslaw, sesame seeds and green onions tossed in a special Korean barbecue sauce ($17)
- Shrimp & Grit Cake: Deep-fried cheddar and jalapeño grit cake topped with sautéed shrimp, roasted peppers, green onions and a special Cajun cream sauce ($16)
- Escargot: Grilled escargot pocket with button mushroom cap and homemade roasted pepper butter, topped with melted mozzarella cheese and freshly baked puff pastry sticks ($14)
- Rover: Raw Oysters, Oyster Rockefeller, Roasted Oysters, Fin & Flame Combo, Shrimp Cocktail, Clams Casino ($14-$15)
hamburgers and sandwiches
- Flame Burger: 8-ounce premium blend of brisket, short ribs, and chuck, served with aged cheddar cheese, roasted garlic aioli, fried zucchini straws, and toasted Kaiser roll with lettuce, tomato, and pickles ($18)
- Baby bacon burger: 8 oz premium blend of brisket, short ribs and chuck with brown sugar pepper bacon, fontina cheese, bacon aioli, fried onion straws, Terrapin Ridge Farms hot pepper berry bacon jam, toasted with lettuce, tomato and pickles Serve on Kaiser roll ($20)
- BBQ rib sliders: Slow-cooked pork rib sliders topped with special barbecue sauce, coleslaw and pickles ($17)
- Breaded chicken sandwich: Panko fried chicken breast topped with coleslaw and Terrapin Ridge Farms carnitas sauce, toasted Kaiser roll with lettuce, tomato and onion ($17)
- Grouper Reuben: Breaded and fried black grouper on toasted rye bread with Russian dressing, Swiss cheese and homemade coleslaw ($20)
Appetizer
- Pistachio-crusted black grouper: Sautéed in a skillet, topped with vanilla and key lime butter and served with wild rice ($26-$30)
- Parmesan-crusted haddock: Pan sautéed with fresh tomatoes, green onions and special dill ranch sauce, served with wild rice ($24)
- Filet mignon: Hand-cut and served with mashed potatoes over sautéed mushrooms with roasted garlic and herbed chef butter ($39)
- Better Blue: Breaded chicken breast stuffed with tavern ham, Swiss and Boursin cheeses, topped with honey demi drizzle and served with mashed potatoes ($25)
- Bourbon Glazed Salmon: Char-grilled North Atlantic salmon with signature bourbon glaze and wild rice ($23-$27)
- Chef Scott's BBQ Pork Ribs: Battered and grilled pork ribs with smoky-sweet BBQ sauce, mashed potatoes and coleslaw ($25)
- Applejack pork chop: Baked apple cider cured, bone-in Duroc chop, baked apple and onion gravy, served with mashed potatoes ($28)
- Seafood sauté: Scallops, jumbo shrimp and fresh clams sautéed with red and green bell peppers and shallots served over fettucini in a seafood cream sauce ($29)
- Short rib ravioli: Handmade short rib ravioli with sautéed mushrooms and green onions in a special brie and fontina cream sauce, topped with a honey demi drizzle and a bed of baby arugula ($26)
When did Fin & Flame open?
November 15, 2023
What time is Fin & Flame open?
Monday – Saturday 4:00 PM – 10:00 PM, Sunday 4:00 PM – 9:00 PM (Bar open until midnight Monday – Saturday, 9:00 PM on Sunday. Happy hour daily at 4:00 PM to 6 p.m.)
What are Fin & Flame's phone number, website, and social media?
772-220-4745, Website, Facebook, Instagram
Laurie K. Blandford is an entertainment reporter and columnist for TCPalm, dedicated to finding the best things to do on the Treasure Coast. Please email laurie.blandford@tcpalm.com. Sign up for her “What To Do in 772” weekly newsletter at profile.tcpalm.com/newsletters/manage.
