Ocean to Kitchen

There are so many positives to living in South Florida, especially the weather this time of year! But as a restaurant, one of the biggest advantages of our coastal location is the abundance of fresh fish that we can get delivered right to our door. When dining out in South Florida, visitors (as well as locals) are always looking for locally-caught fish to enjoy during their stay. Rapoport’s Restaurant Group works with a small sustainable wholesaler, Third Wind Seafood, to provide fresh, never frozen, fish straight from the ocean to our kitchens.   

Third Wind Seafood sources from local commercial fisherman who are out on the waters from Palm Beach to the Keys. Third Wind picks up the fish directly from the boat captains and deliver the product right to the restaurant. Can’t get more fresh than that! Some of the Florida-based seafood we often receive from Third Wind include swordfish, grouper, snapper, and wahoo. But the amount and type of fish caught daily can vary depending on weather, location, time of year, quotas and even a little luck!

Our chefs use their creativity and expertise to prepare a variety of nightly specials based on the catch that day. Chef Bruce Feingold at our waterfront location Deck 84 has a huge focus on seafood. When asked why locally caught, sustainable fish was important, he stated, “By utilizing sustainably caught fish, we are practicing methods that ensure fish populations remain for future generations to enjoy and using locally-sourced fish allows us to showcase the different types of fish native to the area.”