New restaurant: Grill and oyster bar features burgers, fresh seafood, raw bar
What's the name of the new restaurant in Palm City?
Fin & Flame Grill and Oyster Bar
Where is Fin & Flame? What was there before?
3208 S.W. Martin Downs Blvd., Palm City; former location of Palm City Grill, which closed in September 2023 after 29 years
Who owns Fin & Flame?
The owners consist of members from two local families, the Fosters and the Schillings. Kipp Foster and Ed Schilling have lived in Stuart and Martin County for over 40 years. The latter’s son, Jeff Schilling, 35, is a Stuart native and second-generation owner who is the new restaurant’s managing partner.
They closed Palm City Grill “despite being a local staple” because the building was due for “some extensive renovations,” said Jeff Schilling, and they took it a step further with a rebrand to update the menus, drinks and happy hour.
“The menu is more modern and innovative,” Schilling said. “Our happy hour has more cocktail, wine and appetizer deals than the previous sunset menus that were in place at the old concept.”
They’re part of the Prawnbroker Restaurant Group, which also owns The 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.
They used to operate the Prawnbroker Grill in Harbour Bay Plaza in Sewall’s Point before it closed after 37 years and became Stringers Tavern & Oyster Bar.
What kind of restaurant is Fin & Flame?
The new restaurant is an American fare, casual dine-in restaurant and cocktail bar. “Imagine ‘Cheers’ for the 21st century with a focus on great food and drinks,” Schilling said.
Chef Terrance Scott has worked for the group for over 20 years, starting in the kitchen at the Prawnbroker Grill and working his way up to chef at Palm City Grill.
The diverse menu features fresh seafood dishes, gourmet burgers and sandwiches, steaks and chicken dishes. Prime rib is available only Thursday, Friday and Saturday at $29 for a 10-ounce queen size and $35 for a 12-ounce king size. The restaurant also has a hand-crafted cocktail menu.
What’s on the Fin & Flame menu?
Starters
Bam Bam Shrimp: Tossed in a spicy peanut teriyaki sauce topped with sesame seeds, served over mixed greens ($15)
Tuna Poke Stack: Sliced, seared ahi tuna stacked with Asian salad and coconut rice, served with pickled ginger and fried wonton chips with sriracha aioli drizzle ($17)
Shrimp and Crab Mac & Cheese: Signature four-cheese blend macaroni brimming with shrimp and blue crab, topped with toasted, seasoned panko crust ($17)
Coffee Rubbed Filet Skewers: Filet mignon skewers served with roasted corn salsa and horseradish cream sauce ($17)
Brie Bites: Brie cheese and house-made apple puree wrapped in puff pastry and baked, served with mixed berry compote ($15)
Grouper Fingers: Panko fried, served with a lemon wedge and tartar sauce ($18)
Shrimp Caprese: Jumbo cocktail shrimp with balsamic glaze, fresh tomato and mozzarella, topped with pesto aioli and fresh basil ($16)
Hog Wings: Tossed in our signature Korean BBQ sauce with Asian slaw, sesame seeds and scallions ($17)
Shrimp & Grit Cakes: Fried cheddar and jalape?o grit cakes topped with sautéed shrimp, roasted peppers and scallions in our signature Cajun cream sauce ($16)
Escargot: Baked escargot pockets with a button mushroom cap and house-made roasted pepper compound butter, topped with melted mozzarella cheese and fresh-baked puff pastry sticks ($14)
Raw Bar: Raw oysters, oysters Rockefeller, roasted oysters, Fin & Flame combo, shrimp cocktail, clams casino ($14-$15)
Burgers & Sandwiches
The Flame Burger: 8-ounce premium blend of brisket, short rib and chuck, with aged cheddar cheese, roasted garlic aioli and fried zucchini straws, on a toasted Kaiser roll with lettuce, tomato and pickles ($18)
Baby Bacon Burger: 8-ounce premium blend of brisket, short rib and chuck, with brown sugar peppered bacon, fontina cheese, bacon aioli, fried onion straws and Terrapin Ridge Farms Hot Pepper Berry Bacon Jam, on a toasted Kaiser roll with lettuce, tomato and pickles ($20)
BBQ Rib Sliders: Slow-cooked pork rib sliders topped with our signature house BBQ sauce, coleslaw and pickles ($17)
Panko Crusted Chicken Sandwich: Panko fried chicken breast topped with coleslaw and Terrapin Ridge Farms Carnitas sauce, on a toasted Kaiser roll with lettuce, tomato and onion ($17)
Grouper Reuben: Panko breaded and fried black grouper, served on toasted rye bread with Russian dressing, Swiss cheese and house-made coleslaw ($20)
Entrees
Pistachio Crusted Black Grouper: Pan-sautéed and topped with vanilla and key lime compound butter, served with wild rice ($26-$30)
Parmesan Crusted Haddock: Pan-sauteed with fresh tomatoes, scallions and our signature dill ranch sauce, served with wild rice ($24)
Filet Mignon: Hand-cut and served atop a bed of sautéed mushroom with roasted garlic and herb chef butter, served with mashed potatoes ($39)
Better Bleu: Panko crusted chicken breast, stuffed with tavern ham, swiss and Boursin cheese topped with honey demi drizzle, served with mashed potatoes ($25)
Bourbon Glazed Salmon: Char-grilled North Atlantic salmon with our signature bourbon glaze, served with wild rice ($23-$27)
Chef Scott’s BBQ Pork Ribs: Basted and baked pork ribs with smoky, sweet BBQ sauce, served with mashed potatoes and coleslaw ($25)
Apple Jack Pork Chop: Grilled apple cider brined, bone-in Duroc chop with baked apple and onion gravy, served with mashed potatoes ($28)
Seafood Sauté: Sea scallops, jumbo shrimp and fresh middleneck clams sautéed with red and green peppers and shallots, in a seafood cream sauce, served over fettuccini ($29)
Short Rib Ravioli: Hand-made short rib raviolis with sautéed mushrooms and scallions in our signature brie and fontina cheese cream sauce, topped with honey demi drizzle and a bed of baby arugula ($26)
When did Fin & Flame open?
Nov. 15, 2023
What are Fin & Flame's hours?
4-10 p.m. Monday-Saturday, 4-9 p.m. Sunday (bar is open until midnight Monday-Saturday, 9 p.m. Sunday; happy hour is 4-6 p.m. daily)
What are Fin & Flame's phone number, website and social media?
772-220-4745, Website, Facebook, Instagram
Laurie K. Blandford is TCPalm's entertainment reporter and columnist dedicated to finding the best things to do on the Treasure Coast. Email her at [email protected]. Sign up for her What To Do in 772 weekly newsletter at profile.tcpalm.com/newsletters/manage.
This article originally appeared on Treasure Coast Newspapers: New restaurant: Grill and oyster bar features burgers, fresh seafood
