When Executive Chef Marco Reyes departed his post at Marea, one of New York City’s most celebrated Italian seafood restaurants, the culinary world took notice. His decision to trade the Hudson River for the Gulf of Mexico came as a surprise to many in the industry, but for Reyes, it was the culmination of a long-held ambition: a kitchen built around proximity to the source.
“I wanted a place where I could walk to the dock and meet the fisherman who caught our snapper,” Reyes said during a recent interview in The Anchor Grille’s prep kitchen, surrounded by crates of just-landed Gulf grouper and bundles of fresh Gulf Coast herbs. “At Oceanview, that’s not a metaphor. That’s literally Tuesday morning.”
Reyes, 41, grew up in Coral Gables and spent summers fishing the Florida Keys with his grandfather before moving north to attend the Culinary Institute of America. After graduating with honors, he staged at restaurants in Barcelona and Lyon before landing a position at Marea under Chef Michael White, where he eventually rose to Sous Chef.
His return to Florida represents more than a career move. “The Gulf Coast is one of the most underappreciated culinary regions in the country,” he said. “The seafood we have access to here — snapper, grouper, stone crab, Florida lobster — is extraordinary. My job is just to get out of its way.”
The new seasonal menu at The Anchor Grille, now fully in effect, reflects that philosophy. Signature dishes include a Gulf snapper crudo with citrus and Florida sea salt, a 45-day dry-aged bone-in ribeye sourced from a small ranch in north-central Florida, and a cast-iron Florida lobster tail served with saffron butter and herb-roasted potatoes. The menu changes quarterly.
A member tasting event — an intimate 10-course dinner limited to 18 guests — is planned for late summer. Contact Ashley Burgess at aburgess@oceanviewclubs.com to be added to the priority list.