Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Make a pal of your palate with today's Groupon toJuno Beach Fish House. Choose between the following options:
- For $15, you get $30 worth of American fare and seafood for a table of two or more.
- For $34, you get $72 worth of American fare and seafood for a table of four or more.
Juno Beach Fish House owner and Culinary Institute grad Glenn Cockburn pours 30 years of provender-crafting experience into a menu of fresh local seafood in his bright and cheerful beachfront bistro. Sidle into a cherry-wood booth or shout threats to passing clouds on the sun-drenched patio before sampling nautical nibbles such as the salmon florentine frolicking in a tidepool of lemon butter and dressed in a scuba suit of baby spinach and crabmeat ($19). The imported king crab legs intimidate feeble plates with 20 ounces of savory sea gams backed up by two sides, including cinnamon smashed sweet potatoes or caribbean black beans and rice($27). Freshly caught seafood includes mahi-mahi ($17), yellowfin tuna ($19), and grouper ($22), each of which can be char-grilled, blackened, broiled, sautéed, or vigorously interrogated. Beyond their signature bounty from the brine, Juno Beach Fish House grills up steaks, chicken, and Caribbean-style ribs, and pours an extensive wine list of over two dozen vintages.
Juno Beach Fish House
Some chefs wake up to a steaming pot of coffee, but Glenn Cockburn’s morning fix is Maine lobster, which arrives at his fish house by 10:30 a.m. each day. Informed by his training at the Culinary Institute of America and more than 35 years in the restaurant business, Glenn steams the elegant crustacean whole to release its natural flavors. He unleashes his talents on other seaborne species as well, blackening yellowfin, grouper, and rainbow trout to form dinners as healthy as a jog through a field of wheatgrass. Non-seafood specialties, such as aged new york strip steak, pair nicely with staples from the wine list, including Don Gascon malbec and Ferrari Carano chardonnay. Guests flock to the outdoor patio on sunny days, where they can enjoy lunches of mahi-mahi tacos and desserts such as key-lime pie with raspberry coulis. Lined with ocean-blue accents and reef-themed tile mosaics, the interior summons daydreams about scuba-diving trips and sojourns at Poseidon’s lake house.