Nestled on West Bay Drive, just before heading to the beaches on the Belleair bridge, is a steak, sushi and seafood gem.
Baystar Restaurant Group owner, Frank Chivas, previously occupied this space with Marlin Darlin Key West Grill but decided to close it down in January 2018 and relaunch it with a brand-new concept known as Seaweed, in late 2018.
Seaweed’s kitchen is led by Executive Chef Mark Hrycko, who has worked with Chivas under the Baystar Restaurant Group umbrella, including Salt Rock Grill and Island Way Grill, for over 15 years. The head Sushi Chef, Souka Phommarak, has been with the company for over seven years and we can tell why Chivas has kept both of these talented chefs around.
The standout is undeniably the sushi.
The fish is so fresh and tender, it literally melts in your mouth. The Rainbow Roll is a local favorite, as well as the Sunset Roll, which is now a favorite of mine.
Don’t let the snapper wings intimidate you. The sweet, crispy skin and the tender fish meat go together perfectly.
A signature dish, the Black Pearl Chicken, is a must try. Served with mashed potatoes, a fresh watermelon salad and katsu sauce, which is tasty but not really needed because the chicken is super moist. The edible gold garnish is a beautiful touch.
The half snapper is just done right – fresh herbs, right from their outdoor garden, butter, garlic and lemon with a soft and flakey texture.
The filet mignon, as with the other steaks at the restaurant, is cooked in a charcoal burning oven from Barcelona, Spain.
As for the desserts, the Raspberry Tiramisu is an outstanding twist on an Italian staple. So good, you will not want to share. Take my word for it.
