Some say the Ocean Grill is a tourist trap, NOT SO. I know, because I have lived in Vero Beach almost three decades. The menu hasn't changed much lately, but then why mess with success. No, the Ocean Grill is not a FiveStar Restaurant, but it has a FiveStar View of the Atlantic Ocean. The Ocean Grill is a solid 4 Star in terms of food, thanks to Chef Timm McGraw.

The service can be a little mercurial from time to time and the owner refuses to grant me an interview but regardless of the little stuff I like the Ocean Grill. I frequently enjoy the seafood that is always fresh, like grilled Grouper. I never miss the Stone Crabs when they are in season the Duck is excellent as well. One of the items that have been on the menu since I can remember is the Coquilles St. Jacques - Their version of this seafood casserole is filled with shrimp, scallops, crab and mushrooms, then baked in a creamy sauce and sprinkled with Parmesan. OK, so there aren't a lot of choices for fine dining anymore here in Vero Beach but I strongly suggest you try the Ocean Grill. I bet you will be surprised in a good way.

The building you dine in at the Ocean Grill was built almost 70 years ago by Waldo Sexton, the eccentric entrepreneur who left his imprint on so many landmarks in Vero Beach. He not only built the Grill, but he also built the road leading to it. In the 1920's Waldo and a strong team of mules cleared the right-of-way for A-1-A from the south county line to the Sebastian inlet.

Chef Timm McGraw graduated from the Culinary Institute of America in Hyde Park, New York in 1987. Timm took over our high-volume kitchen in 1990, working magic by combining years of our successful Replogle recipes with new ideas and dishes. Now, almost twenty years later, Timm has ensured that we are still known for consistency in quality food. Chef Timm has led us through trends and preserved respected time-honored traditions. And every once in a blue moon, he'll pull out his chain saw and create an ice sculpture that blows ou

Chef Timm prepares a Chef's Special Entree every evening. He could be braising Veal Shanks, concocting a Mixed Grill Kabob with lobster, shrimp and beef tenderloin, or cleaning Soft Shell Crabs so they're ready to fry. Make sure you check the special sheet that is handed out by your waiter...you never know what our chef has up his sleeve to delight your palate.

In the mood for fresh fish? We always have three fresh selections from which to choose. At this time of year, our chef is preparing one of the following: Broiled Pompano; Fresh Local Grouper- broiled, fried, grilled or Cajun; Macadamia Crusted Red Snapper; Grilled Cedar Plank Salmon; Yellowfin Tuna; Dolphin (Mahi); Wahoo; or Swordfish!


Succulent, sweet, and almost ready to eat! Stone Crab Season runs October 15 - May 15th. The boats will be out on Wednesday, the 15th . . . so we hope to have crab claws on the menu by the 16th or 17th.
If you've never tried Stone Crab Claws, you won't understand why some of us are starting a countdown. If you have tried Stone Crab claws, see you that third week of October. (Yes, they're that good.)

Hours of Operation DINNER Monday - Friday 5:45 - Closing Saturday 5:00 - 10:00 Sunday 5:00 - 9:00 LUNCH Monday - Friday 11:30 - 2:00 (No Lunch on Saturday or Sunday) BAR Monday - Friday 11:00 am - Restaurant Close Saturday - Sunday 4:00 pm - Restaurant Close