The menu at The Jupiter Grill, a modern coastal steakhouse spanning 8,000 square feet of waterfront property, now features culinary delights crafted by acclaimed Celebrity Chef Paul Niedermann. A South Florida local, Chef Niedermann won Gordon Ramsay’s season nine of Hell’s Kitchen and became the Head Chef at BLT Steak New York.
The Jupiter Grill boasts an impressive menu of appetizer starters, featuring dishes such as Double-Cut Smoked Bacon with gremolata, balsamic and toasted breadcrumb; Wagyu Beef Carpaccio with smoked oyster aioli, crispy capers, arugula, Pecorino Romano; General Paul’s Calamari with soy, red chili, cashew, carrots, bean sprout, micro broccoli, and Angry Cashew Lobster with coconut, spicy Meyer lemon aioli, and picked garden vegetable.
“The age and quality on our strips (steak) is amazing – probably the top quality I’ve ever had down here,” Niedermann says. “Growing up in South Florida as a fisherman and an outdoorsman, I’m most excited and passionate about the fact that this menu is really in my wheelhouse. It’s exciting to be able to combine my steakhouse background with my seafood background. I’m working to get as much sustainable seafood as possible. For example, all of our oysters are actually from the Sebastian Inlet, and all of our clams are actually from the Inlet as well. Whenever I can get locally caught dayboat seafood, we will use it. I’m looking forward to guests discovering a really unique flavor profile on our dishes like the Angry Cashew Lobster, and I’m a big fan of the Snapper as well.”
The Jupiter Grill is in a versatile location where guests can arrive by boat or car. The restaurant’s design reflects this versatility, with features such as gilded chandeliers, a dome entranceway dining lounge named The Barrel Room, a spacious indoor formal dining room, an iridescent mermaid tile scaled interior underbar, and multiple waterfront-facing exterior dining patios and bar. Gulfstream Hospitality has left no stone unturned in creating this glimmering new restaurant specializing in prime steaks and seafood. The carefully curated wine menu offers 140 labels and aims to impress the Wine Spectator. The innovative cocktails served here challenge steakhouse classics with unexpected twists.
“We are bullish on Jupiter, Lantana and the north,” says Dave Magrogan, CEO and Founder. “You get people from Boca Raton all the way to Miami and Tequesta here – people looking to dine, live and doing business here. North is where we see the quality-minded guests in South Florida relocating to or newly moving to. We really worked intentionally to create an elevated dining concept where the design and ambiance would encourage the guests to linger. And we were set on having our next two restaurant concepts (The Jupiter Grill, Lantana Cabana) be lively, waterfront, social dining destinations. There’s virtually a space for every pace here. Fine dining in the main dining room, outdoor bar, inside dining lounge, exterior areas that can be sectioned off for private, group, corporate or social dining. It’s really been built as a restaurant to satisfy the whole community.”
Magrogan, a veteran hospitality operator from the Northeast, resides in Boca Raton. He emphasizes that in a post-pandemic era, his top priority was to meticulously assemble a team of skilled owner/operators before establishing The Jupiter Grill.
“My goal was to assemble the ultimate dream team to produce an elevated coastal steakhouse experience to service Jupiter and its surrounding waterfront clientele,” he says. “You can’t get better than Chef Paul, a fisherman and former Chef de Cuisine at BLT Steak New York and Executive Chef at BLT Prime, who Gordon Ramsay called ‘the most passionate, determined chef to ever enter Hell’s Kitchen’ and Operating Partner in Dan Morris, a U.S. Marine whose hospitality operations background is heavy in hosting presidents and celebrities as a former Operator at Smith & Wollensky, and my former Director
of Operations of Magrogan’s Seafood brands and Italian brands in Pennsylvania. We are committed to bringing excellence to the experience in every which way – from highly stylized design and elegance in ambiance, to gracious service by our educated and mature wait staff, to lively and experienced bartenders, and bringing the best in prime steak and sustainably sourced seafood to the dining table.”
The Jupiter Grill by Gulfstream Hospitality is located at Harbourside Place, 149 Soundings Ave. in Jupiter. Happy Hour is served Tuesday through Friday, from 3 p.m. to 5:30 p.m. A bar menu will be available from 3 p.m. to 5:30 p.m., and dinner service will begin at 4 p.m. On Fridays and Saturdays, lunch is open from 11 a.m. to 3 p.m., while on Saturdays and Sundays, brunch is served from 11 a.m. to 3 p.m. Reservations can be made by calling 561.786.9582 or visiting TheJupiterGrill.com.
