Beach House Waterfront Restaurant
I can’t wait to return to the Beach House Waterfront Restaurant on Anna Maria Island in Florida. This fabulous restaurant is set on 650 feet of pristine Gulf front beach. Formerly the old Harbor House, it was purchased in 1993 by Ed Chiles of Chiles Group Restaurants and he remodeled it and changed the name to the Beach House. In 2013, twenty years after the purchase and remodel, Chiles began a major four-phase renovation with the final phase ending in 2017. His vision of a moderately priced restaurant serving great seafood both indoors and outdoors transformed into what is now the Beach House Restaurant.
“The goal of the Beach House is to be a world-class location that adheres to the principles of sustainability and eco-consciousness, provides guests a welcoming and comfortable environment and at the very core, is casual waterfront dining at its best” -Ed Chiles
Save the Environment!
Throughout the process of the renovations, the mantra of “be a good steward of the environment” was present in every aspect of the restaurant construction. Key design features include a water management system in the parking lot, sea turtle-friendly lighting on the beach as artificial lighting deters the sea turtles from nesting on the beach and beach-friendly native landscaping.
The Beach House has the bar set high to continue to be a world-class beachfront restaurant that adheres to the principals of sustainability and eco-consciousness without compromising the guest experience.
- A Member of the Blue Community Consortium
- UN Global Observatory Site
- Ed Chiles is a faculty member at USF Patel College of Sustainability
- Participant in the Skip the Straw Campaign
Sustainable and Local
One of the missions of the Chiles Restaurant Group is to seek out and serve the most sustainable and locally sourced items possible, honoring the environment in a way that they will be available for generations to come. This mission has taken them beyond local borders in search of products and practices that exemplify a sustainably responsible standard.
This includes locally owned or sourced farm to fork, sea to table, pasture to plate and crop to cocktail or initiatives. The restaurants are involved in a number of ecologically responsible and sustainable initiatives including shellfish estuary restoration, eliminating nonbiodegradables and providing aquaculture habitats.
They doubled the size of the bakery at the Beach House restaurant and added a state-of-the-art Revent ONE26 rack oven (one of only three in the country). Fitting perfectly with the Chiles Group commitment of implementing as many sustainable efforts as possible, all Carolina Ground Flour uses stone-ground, cold-milled, unbleached and unbromated grains to produce a quality product that preserves the healthy nutrients and beneficial value along with the flavor, without making it necessary to add additives or preservatives. The Beach House now supplies fresh house-made bread to all three of the Chiles Group waterfront restaurants – the Sandbar, Beach House and Mar Vista Dockside.
The Beach House Restaurant is the perfect place for a wedding! A gorgeous restaurant with a wedding pavilion that serves amazing food and has the best ocean view on Anna Maria Island = winning! They now have a Bridal Suite which is used for both weddings and events. The Bridal Suite is adjacent to their wedding pavilion and it provides an accessible, private location for the bride and her attendants to get ready and not been seen by the groom prior to walking down the aisle.
As always, the thoughts and opinions in my post are my own.