It’s always a kick to watch patrons genuinely enjoying themselves while dining. Rumfish, a lovely appointed restaurant located on the Gulf in St. Pete Beach, can easily boast that their guests are having a grand time. The main attraction is the unique decor, including a 33,500 gallon aquarium that encompasses an entire wall of the inside dining room. The dazzling tank was built by Wayde King and Brett Palmer of Animal Planet’s hit TV series, “Tanked.” Not only does watching this tropical display of some of the astonishing fish a hoot, but so is enjoying a delicious dinner, with the “show.”
There’s a mixed genre of clientele, including many families and tourists, but locals as well, a sign of a successful restaurant. Locals are keen on the cozy outdoor bar where you can also dine alfresco. There’s island style music most nights and lots of friendly bartenders mixing tropical drinks and setting up rum and beer flight. If you choose to dine inside you’ll enter via the gift shop which contains the largest collection of Guy Harvey merchandise in the world. (See their current Local Catch offer here.)
We choose to dine inside and are fortunate to get prime seats close to the Aquarium. Children at the table to our left are having a blast gazing at the amazing array of finfish: grouper, amberjack, yellowtail snapper, hogfish, pompano, and at least another dozen species. If they happen to be guests at the attached resort they may get a chance to even snorkel with the fishes.
Rumfish Decor is simplistic, obviously designed to highlight the remarkable tank. With exception, there are Guy Harvey prints artfully lined one side of the spacious dining room. Guy Harvey is one of the top artists in the fish portrait arena. I was fortunate to have met this mastermind at the early opening, and was impressed with his humble, easy going personality. In his early 60s, he’s as nice a guy as you can meet. Menus are backlit which makes selections easy to read since lighting is subdued to highlight the fish, but there’s also an extra light on each table.
No doubt, seafood is the focus here. It’s an ideal venue to set sail on an expedition to sample a pleasing variety of culinary delights. Start your meal with one of their famous cocktails. “Fish Tanked” is a great choice with its Sailor Rum and fresh tropical fruit flavors. A few sips and before you know it, you will hear the waves lapping on the sand and the sound of a steel drum band. You have the idea…
We began our meal with blue crab bisque, freshly prepared with cream, thyme, and seafood herbs and spices, laced with a touch of Sherry. Warmed rolls spread with their hand-rolled fresh butter are perfect for dunking into the rich bisque. In the mood for more crab, we order the blue crab cake. Truly, this is one of the best on the beach. It’s real crab, made Maryland style with little filler, served with a light remoulade and tender pea tendrils. A gustatory delight to be had.
Firecracker Shrimp is a spinoff on the Bonefish Grill version, but the breaded shrimp were quite small. I feel large (21-30 to the pound) would enhance the dish along with some originality on the presentation, though the chili-garlicky sauce on the crunchy crustaceans could not have been tastier. Other appetizers offered include oysters, mussels and a bevy of seafood choices.
There’s a fine selection of entrees, including lobster Mac with lots of lobster according to our waitress, fresh local grouper, a lovely seafood brochette with a unique presentation, NY strip steak and chicken. But for us, the hands-down winner is the Gulf Shrimp with Stone Ground grits, known to many simply as “Shrimp & Grits.”
If you haven’t ever had a version of authentic southern shrimp and grits (I tried seven versions alone in Charleston!), Rumfish’s is tops! Large shrimp laced with luscious Tasso ham, caramelized onion, a touch of pickled veggies placed over perfectly prepared grits. It’s obvious that the chef and kitchen staff have a desire to make the food special.
The Bouillabaisse (“BOOL-yuh-BAYZ”), a special seafood stew that originated in Provence (ah, I can smell the Lavender whenever I say “Provence”!) is not as large as one might expect, but is nicely presented with lobster, scallops, four tiny tender Pei mussels (often the smallest are the sweetest!) and other seafood in a saffron-tomato white wine sauce. Nothing quite as savory as a saffron sauce, that luscious orange-yellow flavoring made from a small flavor popping crocus.
Though we are thoroughly satisfied with our choices, and very full, the dessert menu was beyond tempting, so we order the molten chocolate lava cake with a delicious scoop of salted caramel icing. Piercing the cake with a fork brings forth a waterfall of warm chocolate sauce. Our other choice is a carrot cake bread pudding, warm and moist, just perfect with a cup of fresh-brewed cappuccino.
There’s a tempting wine list and a few dozen by the glass, but tropical drinks (especially those infused with overproof rum) are the focus and the handiwork of a true cocktail aficionado. A drink titled “Fish Tanked” is prepared with Sailor Jerry rum and a great way to sail off to serenity or to celebrate the night. Rumfish, for certain, is a Dinner with a Show, one you won’t forget. One of our least pretentious beach eateries, a relaxed, fun place to dine near the beach. PN
Guy Harvey is a marine wildlife artist and conservationist. His depictions of life in the sea, especially of sport fish, are all the rage with sorters. His art has been reproduced in prints, posters, T-shirts, jewelry, clothing and other specialty items. Harvey is a vocal and active advocate for marine conservation, having established the Guy Harvey Research Institute at Nova Southeastern University in Fort Lauderdale, Florida as well as the Guy Harvey Ocean Foundation, an organization which funds scientific research.
The restaurant is located at 6000 Gulf Boulevard, St. Pete Beach, 33706. Call toll-free (844) RumFish Grill (786-3474) or visit www.RumFishGrill.com. Hotel reservations & information, call toll-free (855) 967-2338 or www.GuyHarveyOutpostTampaBay.com.