When Harbourside Place announced a steak house was coming to the site, locals expected a head turner, both in menu and ambience. And when The Jupiter Grill opened in early May, they weren’t disappointed.
Stepping into the 8,000-square-foot space, diners are greeted not by typical steak house decor of dark hues and wood but by a unique look that reflects the restaurant’s surroundings. The team allowed the waterfront destination to inspire the color palette and design scheme, with details like a mermaid-scaled interior bar. “While there are warm and rich elements to our decor, there are also lighter, more coastal chic environmental touches,” says Dave Magrogan, CEO and founder of Gulfstream Hospitality. “The town of Jupiter is both refined and casual, and we wanted The Jupiter Grill to reflect that image.” Aside from the main dining room and lounge area, there is also an outdoor bar with seating areas that can be sectioned off for private dining by request. “While you are dining inside the restaurant, you still feel connected to the outdoor open air and water present at Harbourside,” says Magrogan.
Tasked with building a menu that encapsulates both surf and turf was Chef Paul Niedermann, a Florida local who won Hell’s Kitchen in 2011 and served as head chef at BLT Steak New York. “The menu is a journey of all my travels and experiences working across the country,” says Niedermann. “The inspiration really came from me walking the space and just taking in the water. I didn’t want to write a standard, boring, traditional steak house menu.” To that end, the menu features sustainable seafood like oysters and clams from the Sebastian Inlet, as well as partnerships with local fishermen for menu specials.
Of course, the steaks are obviously a big deal here, and The Jupiter Grill serves top-of-the-line traditional prime cuts. There’s the 18-ounce, 45-day dry-aged bone-in New York strip, a rosemary and fig crusted Heritage pork chop, and a 36-ounce Wagyu tomahawk. “Our love for steaks is just as important as our love for seafood,” says Magrogan.
Niedermann’s personal favorites on the menu are the dry-aged bone-in strip, the 22-ounce bone-in Cajun rib eye, and the lobster bucatini. A customer favorite, he notes, is the deviled egg flight, a classic appetizer prepared with blue crab, pickled jalapeño, bacon, truffle, and caviar. There’s also a raw bar menu with shrimp cocktail, fresh oysters and clams, jumbo crab, and spicy tuna poke. Non-seafood options include a Peruvian roasted chicken served with a blood orange salad and sweet potato purée, a Chinese five-spice duck breast, and braised short rib. Such a vast menu requires a robust wine menu, and The Jupiter Grill offers 140 top wine labels.
Desserts are the responsibility of Pastry Chef Rachel Pias, who serves favorites with a creative take. A coconut cake with salted raspberry caramel, graham crumbles, and white chocolate is designed to resemble a golf hole and aptly named the 19th Hole. The chocolate layer cake is dusted with 24-karat edible gold and a golden palm, and the bread pudding is made with Cap’n Crunch cereal and topped with smoked bacon and bourbon toffee sauce. 149 Soundings Ave., Jupiter