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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.
The restaurant takes full advantage that it shares real estate with a tropical fruit winery and a brewery. It 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.Read more.

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