What seafood entrées and salads are popular?
Luckhart: We feature three different fish every single day, including grouper, wahoo, mahi and kingfish. We use wild salmon on the menu every single day and we also do a nice sushi-grade tuna for our seared tuna. We are trying to do different Gulf fish when they are in season; we have snapper in next week. We are buying the whole fish and breaking it down ourselves. We have a grilled shrimp Caesar salad, and a seared Asian tuna salad, which is one of our best salads. Where do you buy your seafood? Shula: We source from Halpern Purveyors of Meats & Seafood in Atlanta. Then our chef will source locally. We want to take advantage of our pricing [through corporate], but we also want to support local. Luckhart: We buy from Gary’s Seafood in Orlando, Fla. Right now, we are trying to feature more Florida coastal seafood and sustainable seafood, rather than items like Chilean sea bass, which is ridiculously expensive. Will you add more seafood items to the menu in the future? Luckhart: We may
