The Chiles Restaurant Group is proud to announce the completion of the Beach House Restaurant’s new outdoor bar and waterfront deck. This is the final phase of a 4-phase project that has taken nearly four years to complete.
The company is excited about the future and all the amenities of the finished project and looks forward to sharing the results with all of its restaurant guests.
“We wanted it to be a world-class location and adhere to the principals of sustainability and eco-consciousness while providing a space where our guests feel welcome and invited to enjoy,” said Ed Chiles, owner of the Beach House Restaurant. “Casual waterfront dining at its best, that was our goal.”
The Beach House Restaurant has been a bustling spot for locals and tourists alike since its doors opened in 1993. Renowned for serving fresh, local, gulf-to-table seafood and farm-to-fork produce on the beautiful Gulf of Mexico, now guests have even more to enjoy.
The Beach House Restaurant now has a year-round, all-weather venue. With transparent vinyl curtains, and overhead heaters and misters, diners will be able to sit outside with unobstructed views of the beautiful Gulf of Mexico in any type of weather, rain or wind condition. Its new state-of-the-art rotating, overhead awning system rotates 180-degrees to allow for total sunlight or closes to allow for complete cover and shade. Tables with toes-in-the-sand seating options are still available.
Another attractive element of the new deck is the new outside bar with its bold new look and offerings. The new and exciting beachfront bar allows diners to completely immerse themselves in the Gulf-front dining experience. Happy Hour is available at the outside bar, as it is at the inside bar, but with amazing views of the Gulf, as it was constructed so that guests sitting at the outside bar would have an unobstructed view.
In addition to the new and improved deck, the Chiles Restaurant Group has installed a very extensive and large native landscaping project, advanced sustainable water system, and state-of-the-art kitchen and bakery where Ted Louloudes is baking house-made breads for all three of its restaurants.
Bradenton Beach City Engineer Lynn Burnett developed the restaurant’s innovative water filtration system that allows for the collection, processing, and cleaning of rainwater by directing it to percolate through the permeable sand and stone material that makes up its parking lots. Instead of allowing it to sit on top of cement and concrete - or worse, run off into the bay and gulf – the water gets absorbed into the sand and stone material, is cleaned and then is absorbed into the underground aquifer also known as the fresh water lens lying beneath the island. The Chiles Group’s adoption of this water cleaning system, which has been recognized by several state agencies as a progressive forward-thinking system, is the largest commercial example of it’s kind in the state.
The complete 4-phase renovations happened despite challenges faced along the way. Through it all, the Chiles Group saw continued commitment, perseverance and patience from its Beach House staff and customers. During the kitchen renovation staff worked out of kitchen-and-service trailers for seven months, all the while maintaining a positive attitude and providing the top-notch level of customer service to which Beach House patrons have become accustomed.
Chiles Group’s overall renovation efforts are about the commitment the company made to both its staff and guests. It was designed to serve as an incredible world-class restaurant and event venue where generations of families can continue to visit and create memories that will last a lifetime.
It also provides a space for amazing dream come true weddings with a separate wedding area that gives the bride and groom their own space portioned off from regular dining areas allowing for a more intimate and private event. There is also a private sitting room and suite for the bride to prepare for her walk down the aisle.
Chiles Group executive staff credits should be given to:
· Barron and Patty Schimberg, principal architect and interior designer with The Schimberg Group, credited for the bold changes and new Beach House design.
· Whitehead Construction, construction company in Cortez, Florida and the Chiles Group’s builder.
· Project Manager Mark Anderson responsible for overseeing that all aspects of the Chiles Group’s construction projects are completed with attention to the details.
· Beach House General Manager Dave Gallagher for leading his team through these projects.
· Beach House Executive Chef Will Manson along with Culinary Director Erik Walker who are matching the world-class location with their amazing and creative culinary creations on the regular and feature menus.
*Note to Media: Beach House Restaurant photos and interviews with Chiles executive staff are available upon request
The Chiles Restaurant Group, consisting of the Sandbar, Beach House and Mar Vista Dockside restaurants, offers toes in the sand, waterfront dining, serving farm to fork, gulf to table and pasture to plate locally sourced and sustainable menu items in spectacular settings with uncompromised customer service. The Sandbar and Beach House and its affiliate, The Studio at Gulf and Pine offer unique venues for events and weddings. With customized menu items, exceptional planners and breathtaking views, these venues are ideal for any occasion. For more information on The Chiles Restaurant Group, call (941) 778-8705.