The menu at The Sky Bar specializes in seafood, and it does so with finesse. From the freshest oysters to bombastic firecracker shrimp and flaky flounder, each dish is a masterpiece. The quality of the seafood is undeniable, and the creative preparations and flavors take your taste buds on a journey. Even non-seafood lovers will find something to adore on the menu, thanks to a well-rounded selection of dishes, including hand crafted burgers. The attention to detail in both presentation and taste is truly commendable.
“Our Royal Red Reef Pot you can get by the half pound or by the pound,” Says Trochesset. “It’s locally sourced shrimp and it’s delicious. A lot of people love our chargrilled oysters, they don’t realize we have aquaculture oysters down here. We pay a little more for them, but we’ve been buying from the same family since they opened.”
The Sky Bar contributes to a thriving nightlife scene on the Gulf Coast. Friday night karaoke is a hit with locals and tourists alike, providing a stage for aspiring singers to shine. But the entertainment doesn’t stop there; the venue hosts a variety of shows, from musical performances to side-splitting stand-up comedy. No matter when you visit, you’re in for a night filled with laughter and lively performances.
The staff at The Sky Bar is attentive, friendly, and well-informed about the menu and beverage offerings. They go the extra mile to ensure that your dining experience is nothing short of exceptional. The combination of excellent service and stunning surroundings creates an unforgettable evening.
In summary, The Sky Bar at The Reef is a Gulf Coast gem that shines brightly in every aspect. Whether you’re seeking a romantic dinner with a view, a night of entertainment, or simply a place to unwind with a great drink, this restaurant has it all. The Sky Bar is not just a dining destination; it’s an experience that will leave you longing to return.
“We’ve learned to sell what people want to buy.” Says Trochesset. “We have an incredible staff, and we speak to our guests. We ask customers what they like, what they don’t like. We turn out a new menu probably three to four times a year based on Customer feedback. The only way to be successful is to give ‘em what they want to buy. If something’s not up to their standards? We take it off the menu and give ‘em something that is.”
