Southern Table Hospitality, owner of North Beach, Palm Valley and Julington Creek Fish Camps, will add a fourth location in downtown St. Augustine by mid-January.
Ben and Liza Groshell own the restaurants. In addition to the fishing camps, they own Marker 32 at 14549 Beach Blvd. along the Intracoastal Waterway and Valley Smoke Restaurant at 11 S. Roscoe Blvd. at Ponte Vedra beach.
The restaurant is planned along the San Sebastian River, down the street from the St. Augustine Distillery and Ice Bar. Eric Williams, director of operations for Southern Table Hospitality, said the restaurant would be ideally located, given the development around it and because it is next to a work dock.
âWhen you sit outside, eat dinner, have a drink, you’re going to see the shrimp boats come in and go out,â Williams said.
He said there is also ample parking, which can be difficult to find in downtown St. Augustine.
The 189-seat restaurant will have indoor and outdoor seating. It will serve dishes similar to those at other fishing lodges, Williams said. This includes blackened mahi on creamy grains with collard greens; fried seafood baskets; and seafood linguini. It also offers non-seafood options like seared chicken, grilled pork chops, and steak.
It will have a full bar with a cocktail menu, red and white sangria, beer and wine. It has local partnerships with Veterans United Craft Brewery, St. Augustine Distillery and GYO Greens.
Williams declined to say how much will be invested in the St. Augustine location, but said that with six successful locations, “we’re in a very good position to continue to open restaurants.”
He said the restaurant group had other plans underway and could see one or two openings in 2020. He declined to elaborate on plans.
Moving south to St. Augustine is a step outside of the restaurant group market, as it operates in Jacksonville and Ponte Vedra. Williams said he believed the St. Augustine location would be welcomed.
âA lot of people already come from St. Augustine to our Palm Valley Fish Camp, to our Valley Smoke Restaurant,â said Williams. âThey always ask us and talk about when are we going to open a fishing camp there. This is something that we have listened to. I’ve been in the business for six years, and (I’ve heard it) once or twice a week for six years. They can’t wait to have it there.