Tackle Box

BY CHEF JEFF MCINNIS

CHEF JEFF MCINNIS

Jeffrey McInnis, a Florida native, grew up surrounded by the ocean and developed a love for fishing and cooking. His passion for fresh, local food was influenced by summers spent on his grandparents’ Alabama farms. He has worked in restaurants in the Virgin Islands, San Francisco, and Virginia, honing his skills in Asian-French and Mediterranean cuisine. McInnis gained recognition as a finalist on “Top Chef” and went on to become the executive chef partner for several acclaimed restaurants, including Gigi and Yardbird Southern Table & Bar in Miami. He and his wife partner would later open Root & Bone in NYC and expanded their culinary ventures with multiple different restaurants across the country and the Caribbean. McInnis continues to receive accolades for his innovative approach to a vast range of cuisines, but most notably for multiple James Beard nominations.

Cuisine

Coastal Seafood & Raw Bar, by Chef Jeff McInnis. A native-Florida fisherman turned chef, Top Chef finalist and multiple-time James Beard nominee Jeff McInnis brings the best of the Florida coast to the waterfront. Start with the raw bar — oysters on the half shell, royal red shrimp cocktail, tuna tartare with shrimp chips, the Tackle Box French onion shrimp dip, and seasonal Florida stone crab claws — or go all in on the chilled seafood platter. Handhelds shine too: jerk fish tacos, a warm-buttered lobster roll, the day's local catch on a bun (grouper, mahi, yellowtail snapper, tripletail), and a crab cake sandwich. Don't miss the scallops n' shells pasta. Fresh, briny, and unmistakably Florida.