The Island Grille
dine @ the Beach
Set across the street from the Atlantic ocean, hidden @ the end of Money Island Drive, The Island Grille offers respite for the more discerning traveler.
This is not a local fried fish establishment. We know there are MANY restaurants on the beach that get that right. Instead, we offer HYPER LOCAL, small batch dishes that are a modern take on honored traditions.
We understand that truly great food takes time to prepare. Our chef orders and butchers whole fish daily. Every dish is prepared by hand and just for you.
hours of operation
The Island Grille is open 7 days a week year round. Expect Closure on Christmas Day & Superbowl Sunday.
Monday - 5:00 - 9:00 PM
Tuesday - 5:00 - 9:00 PM
Wednesday - 5:30 - 9:00 PM
Thursday - 5:30 - 9:00 PM
Friday - 5:00 - 9:00 PM
Saturday 5:00 - 9:00 PM
Sunday Brunch 10:30 AM - 1:00 PM
Sunday Dinner 5:30 - 9:00 PM
Daily 5 PM - 10 PM
Sunday Brunch 10:30 AM - 1 PM
Reservations are always recommended but, never REQUIRED. If we have a table or bar seats available and you are suddenly craving Jumbo Lump crab cakes we are at your service!
But, if you know you are planning to dine with us while you are in town, its better to be safe than hungry.
Please keep in mind that if you call during dinner on the busiest days of the week we may not get back to you until the next day. If you plan to call please call AHEAD!
Reservations & Take Out are available by calling (252) 240-0000
our executive chef, joshua beck
Chef Josh has been been running The Island Grille kitchen for the better part of 10 years. First as Sous Chef and now as executive, Josh is skilled in the art of fine dining service. Josh has a great palate and exceptional talent that lead The Island Grille team to create perfectly executed menu items, fun features and witty, inventive specials.
wine, beer & spirit specialist
Ask anyone who has met Kayla about Kayla. They will all tell you how LUCKY we are to have her as part of the Island Grille team! Kayla is part cocktail mixologist, part Sommelier and all Southern hospitality.
Sous Chef Nathan Madey
As you can tell Chef Nate takes the world a little too seriously.. Nathan has been working as a part of the IG team for the better part of 10 years beside Chef Josh. His skills are immense, his palate is strong and his standards are high. Look for chef Nate's input on every dish, from creative features to perfectly executed menu items. Everything we do can be done by this man.
General Manager amiee scott
what can i say about myself that hasn't already been said? Also, if it's already been said, its probably not appropriate to repeat here.