ANNA MARIA – The City Pier Grill could open this week or next, according to Brian Seymour, who will operate the business with partners Nick Graham and Vic Mattay.
The exact opening date will be announced on the City Pier Grill Facebook page.
When the business opens, the City Pier will be open to the public seven days a week for the first time since the new pier opened to the public three days a week in June. All seating will be outside.
“We are excited to get going, and the mayor’s excited to get the pier up and running. We want to get this pier open seven days a week and the city wants that as well,” said Seymour, of GSM Partners LLC.
“We’ll be open seven days a week from 7 a.m. until 10 p.m. We’ll be open 365 days a year. On holidays such as Christmas and Thanksgiving, there might be some adjusted hours, but we will be open so the locals and tourists can enjoy the pier on major holidays,” Seymour said.
“We’ve got our live bait tanks set up and ready to go. We’ll have bait and tackle, breakfast, lunch and beyond and sweet treats,” he added.
As the city’s new pier tenants, City Pier Grill will operate in and around the smaller of the two city-owned buildings at the T-end of the pier.
On Tuesday, Nov. 24, Seymour provided a tour of the work taking place.
While standing inside the 300-square-foot interior space, Seymour said, “We’re at the finishing stages. We’ll be finishing up the hood installation and installing the electrical plugs and plates and kitchen equipment soon.”
The food and beverage equipment includes two fryers, a flattop grill, a charbroiler, a small freezer, a beer and wine cooler and a kegerator.
Seymour said he hopes to have the final inspections completed this week, if possible.
“The tropical storm set us back,” Seymour said of the weather conditions and rough seas that delayed the gas company and plumbers from getting under the pier in a boat to complete those connections.
“We have a good core staff and we’re still looking for talented, experienced people. This is going to be a fast-paced, fun and energetic work environment,” Seymour said.
Those seeking employment can send an email to CityPierGrill@gmail.com or stop by in person after the opening.
Grill offerings
The breakfast menu will include breakfast sandwiches, waffles, pancakes, fresh fruits, coffees, teas and more.
The Bradenton-based Banyan Coffee Company will provide the coffees, brewed teas and ice teas and Mixon Fruit Farms in Bradenton will provide fresh juices.
“The lunch and beyond menu will have fish and chips, fish sandwiches, fish tacos, shrimp baskets, cheeseburgers, hot dogs and more. We have a vegetarian-type hot dog and burger too. We’ll have a made-to-order wedge salad and Caesar salad and we’ll have daily breakfast and lunch and beyond specials,” Seymour said.
“We’ll have a full sweet treat menu with soft-serve ice cream, gelatos, waffle cones and select pies from Hometown Desserts, a favorite here on the Island. We’ll have draft beer, local craft beers and a nice wine selection. We’ll have six beers on tap,” Seymour said.
“Our plan is to eventually have live acoustic music and we’re looking for local musicians who are interested in performing out here,” he said of the rear deck that faces the Sunshine Skyway Bridge.
Chris Powers will serve as operations manager.
“My duties will include making sure we have adequate staff at all times and that anyone who comes out for bait is taken care of. I’ll also have the duties of a pier attendant, making sure the guests are having a good time and are safe,” Powers said.
His son, Jacob Powers, will serve as executive chef.
“I’ll make sure we’ve got consistent food quality and the customers are happy with their experience and what they’re eating,” Jacob Powers said.
His kitchen experience includes stints at Slim’s Place in Anna Maria, The Feast Restaurant in Holmes Beach and a few restaurants in Tennessee. He also helped open and manage a French bakery.
Seymour, the owner/operator of the Anna Maria General Store, said, “Mostly recently, Jacob has been the chef at the General Store. His talents, creativity and ability to make great specials are definitely going to benefit us out here on the pier. We’re looking forward to him continuing his growth out here.”
