The Salty Rim Grill, 9524 Blind Pass Road in St. Pete Beach, is a lively watering hole at the southeast base of the Blind Pass Bridge, with a great sunset deck overlooking “the pass” and Sunset Beach. Its kitchen, which is well known for turning out memorable cuisine, has refocused on fresh, local quality food. With the hiring of a new in-house chef, George Lacagnina, who has recently introduced an entirely new menu reminiscent of his local experience at Tampa’s Mise en Place, Side Burns and the New City Grille.
“The “Salty Rim” refers to the coast of the Gulf of Mexico, so the new menu items include fresh local foods prepared with flavors from Caribbean, Mexican, and Floribbean inspiration, with some Asian thrown in, using spices and fruit flavors, especially citrus. “Every ingredient is in the recipes by design,” says George, who fancies himself a food ambassador.
The Salty Rim’s new general manager, JD, is a Treasure Island resident, with 9 years experience at the Red Mesa on 4th Street and years before that at the Pier House Grille in Gulfport. J.D. says his goal is for customers to experience “terrific and attentive” service. “It’s great to be working with George, who has the kitchen under control. We seem to be constantly training new servers here, on the beach, but we now have some who have been with us through a busy season, so we are ready to handle the best the residents and summer visitors can ask of us.
The menu is bold, and folded, easier to read and even to handle than the prior one. Some of my favorite appetizers are still there, the award-winning Key West Conch Chowder, and the often special soup of the day, Seafood Ceviche Margarita, Bong Bong Shrimp, Fiesta Calamari Poblano Queso, Montego Bay Jerked Wings and Renee’s favorite, the Oyster Bar Junk. It appears the prices mostly stayed the same or went up or down a dollar. Some of the new items are especially creative.
The Avocado Almond Frita ($6.90) is a fresh Avocado sliced and crusted in an Almond shell, deep-fried & drizzled with Mango Scotch Bonnet Jam and a side of Chipolte Lime Aoli. The Ropa Vieja Brisket ($8.90) served on crispy cilantro garlic tostones are full of subtle flavors. There’s a Southwest Togarachi Tuna Poke, with wasabi guacamole & black sesame ginger mango salsa.
All salad dressings are made in-house for a nice variety of fresh salads. You can get Chef & Caesar in small ($3.90) and large ($6.90). Greek ($9.90), Asian Tuna ($13.90) and Spinach Salad ($9.90) to which can be added Chicken ($4.90) Shrimp or Steak ($6.90).
The “Between the Buns” section starts out with the ever popular Rim and BBQ Beach Burgers ($8.90) and ($9.90) adding a spicy blackened burger with blue cheese, and a Ropa Vieja sandwich ($8.90) along with Buffalo and Santa Fe Chicken ($8.90) or Oyster Po Boy ($12.90)
For entrees, ($14 – $24), try the new Mole Braised Short Ribs sprinkled with cilantro goat cheese polenta and topped with pineapple salsa which tops the list. Other exotic dishes like Pina Colada Chicken, Pepper-fried Tuna Steak, Chimmi Churri Steak, Blackened Shrimp with Savory Pork Mofongo and Island Coconut Seafood Stew promise gastronomic adventure.
Add two full liquor bars, one indoors, one out, a shaded sunset deck, live entertainment and our sensational weather and you have the makings of agreat date or party. Salty Rim is open every day 11 am to 10 pm – weeknights and 3 am Friday & Saturday.
We have sampled and enjoyed a number of the new dishes offered and so far give our complete approval. They even do a great job filling carry out orders.
If you haven’t tried the Salty Rim lately,treat yourself to a visit. Tell your waitress your friends at Paradise NEWS recommended the place.
Visit www.saltyrimgrill.com for more info & call 727-851-9555 with any questions.
Story by by Peter A. Roos
Date: April 2014