ABOUTABOUT

THE GRAND MARLIN STORY

The story begins with a group of friends on a boat in 2008, cruising the North Drop fishing grounds in the Virgin Islands, waiting for fish to bite and hoping to land an Atlantic Blue Marlin. Through their shared passion for boats, big-game fishing, seafood, stories and the stress-free lifestyle of the Caribbean, the idea of The Grand Marlin was born.

 

The restaurant’s mission is straightforward — it emphasizes fresh Gulf seafood, champions local ingredients, spotlights delicious drinks, and calls for a fun, carefree atmosphere reflecting that easy Caribbean lifestyle. Add to that the beauty of Pensacola Beach and an impressive facility overlooking the Santa Rosa Sound — and you have The Grand Marlin Restaurant and North Drop Bar.

 

The Grand Marlin first opened its doors in 2010. Today, more than a decade later, The Grand Marlin remains Pensacola Beach’s premier restaurant.

THE NORTH DROP

With views of Santa Rosa Sound and sunsets over Pensacola Bay, The Grand Marlin offers a tranquil, relaxed atmosphere, paired with the area’s best selection of fresh seafood highlighted by delectable, daily specials from the kitchen of award-winning Chef Gregg McCarthy. Its intricately designed dining room with barrel-vault ceiling and comfortable banquettes features a record-holding, spectacular 1,228.5 pound Atlantic Blue Marlin.
The restaurant boasts the area’s best-stocked oyster bar where the finest oysters are shucked to order. For those in the mood for something other than seafood we offer enticing steaks, succulent poultry dishes and other fare to meet your every taste. The Marlin offers a full-bar and an intriguing 80-plus bottle wine list, chosen to compliment any dish while presenting exceptional value.

THE NORTH DROP

With views of Santa Rosa Sound and sunsets over Pensacola Bay, The Grand Marlin offers a tranquil, relaxed atmosphere, paired with the area’s best selection of fresh seafood highlighted by delectable, daily specials from the kitchen of award-winning Chef Gregg McCarthy. Its intricately designed dining room with barrel-vault ceiling and comfortable banquettes features a record-holding, spectacular 1,228.5 pound Atlantic Blue Marlin.
The restaurant boasts the area’s best-stocked oyster bar where the finest oysters are shucked to order. For those in the mood for something other than seafood we offer enticing steaks, succulent poultry dishes and other fare to meet your every taste. The Marlin offers a full-bar and an intriguing 80-plus bottle wine list, chosen to compliment any dish while presenting exceptional value.

TEAM

BRYAN HOUSLEY

PRESIDENT/PARTNER

A native of Marietta, Ga., Bryan is a 30+ year veteran of the restaurant industry. Bryan spent a decade as operating manager Ray’s on the River, an Atlanta dining institution. He was also instrumental in opening and helping make a success of Ray’s in the City, a sister restaurant opened in 2003. Under Bryan’s leadership, Ray’s on the River won more than 10 Wine Spectator Awards of Excellence and was consistently recognized as having Atlanta’s top-rated brunch. For more than a decade Bryan and Gregg have shared the dream of a restaurant dedicated to the finest seafood and spectacular wines in a gorgeous setting. The Grand Marlin is the realization of those dreams.

BRYAN HOUSLEY PRESIDENT/PARTNER

A native of Marietta, Ga., Bryan is a 30+ year veteran of the restaurant industry. Bryan spent a decade as operating manager Ray’s on the River, an Atlanta dining institution. He was also instrumental in opening and helping make a success of Ray’s in the City, a sister restaurant opened in 2003. Under Bryan’s leadership, Ray’s on the River won more than 10 Wine Spectator Awards of Excellence and was consistently recognized as having Atlanta’s top-rated brunch. For more than a decade Bryan and Gregg have shared the dream of a restaurant dedicated to the finest seafood and spectacular wines in a gorgeous setting. The Grand Marlin is the realization of those dreams.

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GREGG MCCARTHY

CORPORATE CHEF/PARTNER

Winner of numerous awards and featured on PBS’s Great Chefs series, Chef Gregg is a graduate of the Culinary Institute of America with a distinguished career that includes cooking at the Old Ebbitt Grill in Washington D.C. and The Hotel Crescent Court in Dallas. Chef Gregg has also been a guest chef at prestigious James Beard House. Before coming to the Grand Marlin, Chef Gregg was Corporate Executive Chef at Atlanta’s Ray’s Restaurants, including Ray’s on the River, Ray’s Killer Creek and Ray’s in the City. With a lifelong passion for creating great tasting food, Chef Gregg sees the seafood offerings of the Gulf Coast as an opportunity to take the best the ocean has to offer and create innovative and tantalizing dishes with it. 

GREGG MCCARTHY CORPORATE CHEF/PARTNER

Winner of numerous awards and featured on PBS’s Great Chefs series, Chef Gregg is a graduate of the Culinary Institute of America with a distinguished career that includes cooking at the Old Ebbitt Grill in Washington D.C. and The Hotel Crescent Court in Dallas. Chef Gregg has also been a guest chef at prestigious James Beard House. Before coming to the Grand Marlin, Chef Gregg was Corporate Executive Chef at Atlanta’s Ray’s Restaurants, including Ray’s on the River, Ray’s Killer Creek and Ray’s in the City. With a lifelong passion for creating great tasting food, Chef Gregg sees the seafood offerings of the Gulf Coast as an opportunity to take the best the ocean has to offer and create innovative and tantalizing dishes with it.