Chanticleer is off the beaten path, but well worth the trouble to find! Serious made from scratch food!
Chanticleer Eatery opened its doors in the summer of 2012. Husband and wife team, Sandro and Emily Wever have been always been passionate about food and craft cocktails. Every vacation, trip to the grocery store and meal out inevitably turns into a foodie conversation or adventure! They always talked about opening a restaurant but never really thought it would happen until a series of life events brought them home to Florida and the space that is now Chanticleer became available. Within a couple of weeks (and a lot of hard work) Chanticleer Eatery was born. Chanticleer Eatery started off with just 16 seats, with Emily taking guests orders and Sandro cooking all of the food. The first menu didn’t have any soup or cookies, just sandwiches and salads. Sandro insisted that soup be added to the menu even though Emily said no one would buy soup in the summer. He also insisted that Emily make her white chocolate coconut cookies and chocolate chip cookies which she also didn’t think people would want. She was wrong on both so why she doesn’t just listen to her husband is still a mystery!
That was the start and thanks to a really supportive community and our great staff, especially the extreme dedication of Charlie Rigsby, the General Manager of Chanticleer Eatery who is a longtime friend of Sandro and Emily the restaurant has continued to grow.
We are so passionate about what we do, the ingredients we use and the quality of our food and drinks! There is no better reward then guests letting us know they enjoy their food and it is exciting when they bring their friends in to share. “Food Worth Crowing About!!”. Restaurant life is a hard life, but it is also rewarding on a daily basis and we are so happy for the opportunity!
You may wonder where the bakery part of the name came from and why it isn’t used throughout all of our branding? Well, Chanticleer Bakery, a separate business from Chanticleer Eatery also officially opened its doors at the same location in 2012. Husband and wife team Joe (Emily’s Dad) & Suzanne became passionate about bread during an inspirational biking trip to France. Upon their return home they got busy baking and experimenting with bread and started selling their awesome goods at the Seaside Farmer’s Market. They began in their kitchen at home following cottage food laws, but quickly outgrew that space and started renting kitchen space to be able to keep up with demand. The space they were in was sold, and that is how Chanticleer Bakery and Eatery ended up at its current location.
Baking isn’t an easy job and turning a passion into work is not always the best fit. After years of baking, the Bakery (Joe and Suzanne) decided to quit baking (at least professionally) and go back to having a normal life again! This was a win for both parties as Chanticleer Eatery desperately needed space to expand. Joe spent time before leaving passing on his bread recipes and techniques and the Bakery’s employees were hired by the Eatery to continue to produce the same great bread that 30a fell in love with! While there are no longer two businesses operating under the same roof, there is still the spirit of both - and that my friends is why Chanticleer Eatery is sometimes referred to as the Bakery and why our Facebook page is Chanticleer Bakery and Eatery.
To make awesome food every time we set foot in the kitchen at Chanticleer. To take inspiration from the seasons and our travels and create, "Food Worth Crowing About" to share with our community.
From scratch breads, desserts, hand- crafted cocktails, sandwiches, salads, soup, steaks, chops, good cooking with Southern and Caribbean influences.
