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  • Wednesday and Thursday 11:30 a.m. to 4:30 p.m., Friday and Saturday 11:30 a.m. to 10:30 p.m., Sunday noon to 4:30 p.m.
Venerable chef Dewey LoSasso takes full advantage of the fact that his restaurant shares real estate with a tropical fruit winery and a brewery. LoSasso repurposes spent grains from the beers into tabbouleh salads and rye breads. Tropical fruits are used for ceviche, served with thick yuca chips and Okinawa spinach. There are also pulled-brisket tacos and whole local fish rubbed with spices and grilled until the skin is crisp and the flesh flaky. All dishes are designed to pair perfectly with Schnebly's wines and beers, making this a true, all-encompassing Florida experience.

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