TREASURE ISLAND – Sea Dog Brewing Co. is nearing completion on the development of a 10,000 square foot brewery and restaurant in Treasure Island that is targeted to open this fall.
Sea Dog owners are still in the midst of renovating the former Captain Kosmakos Bar and Grill at 9610 Gulf Blvd., but when complete the first of two phases will include an elevated restaurant, merchandise store, downstairs bar with grab ‘n go sandwiches, drinks and seating for up to 300. The second phase will be a tiki bar that will offer such amenities as Adirondack chairs, fire pits, boat slips and water views.
“I believe our waterfront bar and open-air dining, beer infused sauce recipes and signature cocktails, along with the gorgeous views of Sunset Beach right across the street makes us a destination spot for all locals and vacationers,” said General Manager Charles Breakiron.
Sea Dog will be equipped with locally branded merchandise and an NFL ticket for the upcoming season. With a full liquor license, the property will be serving Shipyard private label liquors, beer infused cocktails and local Sea Dog craft brews by Bobby Baker, head brewer at Sea Dog Brewing Co in Clearwater.
The Treasure Island location will be offering beer infused signature cocktails on its menu like Blood Orange Ancho Margarita, Wild Bluepaw Cooler and Sunfish Sun-Gria.
Executive chef Mark Boyd plans to bring a fresh gulf-inspired menu to the table with many dishes made from scratch on location, meats and seafoods. The menu will include Mojito Shrimp Salad, which will include mixed greens, grilled shrimp, blueberries, feta, cucumber, radish, sea salt smoked almonds, and a mojito vinaigrette; Ahi Tuna Poke, a sushi grade tuna tossed with avocado, sesame, soy, lime and sea salt served with tobiko, wontons and cucumber; 727 Cheesesteak, featuring house cut angus beef with IPA-braised onions, piquillo and cubanelle peppers, Dakin Dairy white cheddar and mojo garlic aioli; and a North Atlantic Scallop Risotto, which will include pan seared diver scallops, sweet pepper and leek risotto, grilled broccolini, and a citrus fig reduction.
Boyd, a Tampa native, has previously worked with national brands such as Bar Louie and Shula's Steakhouse before venturing into destination hotels and resorts for 11 years. He spent the past three years at the Woodmark Hotel in Seattle before accepting his current position with Sea Dog Brewing.
Baker, a Clearwater native, received a bachelor’s degree in aeronautical science from Embry Riddle Aeronautical University in Daytona Beach. His brewer training with Sea Dog began in Bangor, Maine in 2012 where he learned the old-world English style brewing of beer.
Sea Dog’s brewing system is a Peter Austin system, which was the first generation of microbreweries, and was developed by Austin in England in 1978. Upon learning the trade of brewing, his inspiration began to develop new recipes for Sea Dog.
Now, Baker has the freedom to develop recipes on a weekly basis – some that stay in the tasting room and some that venture into Sea Dog’s on-premise accounts throughout Florida. He oversees a 20-barrel brewing system at the Clearwater location, responsible for the distribution of beer all the way from Key West to Pensacola.