Bud & Alley's owner looking to expand to Panama City Beach
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Big news from Bud & Alley's Restaurant of Seaside, FL! Reported TODAY by owner Dave Rauschkolb
It's official, the new Bud & Alley's Waterfront Restaurant & Marina Club will be opening this Spring in the Boatyard location on the waterfront next to Captain Capt. Anderson's Restaurant in Panama City Beach. Sister restaurant to the Seaside location. Come by boat or car for Good Food, Good People & Good Times...
It's official, the new Bud & Alley's Waterfront Restaurant & Marina Club will be opening this Spring in the Boatyard location on the waterfront next to Captain Capt. Anderson's Restaurant in Panama City Beach. Sister restaurant to the Seaside location. Come by boat or car for Good Food, Good People & Good Times...
Always loved the atmosphere at Boatyard, being on the bay. Bud and Alley's will only make this spot this much better! So excited and can't wait to visit the new spot! Congrats Dave and crew.
Only downfall I see is the hoards and hoards of PCB crowds and tourists! I'll get over it!
Only downfall I see is the hoards and hoards of PCB crowds and tourists! I'll get over it!
B&A owner Dave Rauschkolb signed the lease last week on the 17,000-square-feet of restaurant space formerly occupied by The Boatyard, located next door to the Lighthouse Marina and Captain Anderson's, directly on the water.
"I always loved that building," said Rauschkolb. "It is very similar to Bud & Alley's and I can catch fish from my boat. I plan on getting a commercial fishing license as well as getting fish right from the fisherman at the docks to serve at the restaurant. I never considered expanding unless it was on the water."
The menu will be similar at the new location, said Rauschkolb, with the addition of offering wood-fired pizza downstairs seven days a week.
Not only will the menu remain the same, Rauschkolb found another old train bell from the 1880s on eBay that is identical to the one at his Seaside location, which means the traditional ringing of the bell at sunset will continue.
"I have kept my own boat at the Lighthouse Marina for the past six years. To call this Marina home to the our new Bud & Alley’s is fantastic. It will be our sister location to my restaurant in Seaside .”
Rauschkolb hopes the new location will be open by March or early April.
Lighthouse Marina on Grand Lagoon marina features both wet slips and dry storage plus easy access to fuel and a full-service boatyard.
"I always loved that building," said Rauschkolb. "It is very similar to Bud & Alley's and I can catch fish from my boat. I plan on getting a commercial fishing license as well as getting fish right from the fisherman at the docks to serve at the restaurant. I never considered expanding unless it was on the water."
The menu will be similar at the new location, said Rauschkolb, with the addition of offering wood-fired pizza downstairs seven days a week.
Not only will the menu remain the same, Rauschkolb found another old train bell from the 1880s on eBay that is identical to the one at his Seaside location, which means the traditional ringing of the bell at sunset will continue.
"I have kept my own boat at the Lighthouse Marina for the past six years. To call this Marina home to the our new Bud & Alley’s is fantastic. It will be our sister location to my restaurant in Seaside .”
Rauschkolb hopes the new location will be open by March or early April.
Lighthouse Marina on Grand Lagoon marina features both wet slips and dry storage plus easy access to fuel and a full-service boatyard.
Big get for Dave & Co.
Chef Lawrence Klang and Sous Chef Derek Langford of Fish out of Water in Watercolor have joined Bud & Alley's and will run the kitchen at the new Bud & Alley's location in Panama City Beach.
Chef Lawrence Klang and Sous Chef Derek Langford of Fish out of Water in Watercolor have joined Bud & Alley's and will run the kitchen at the new Bud & Alley's location in Panama City Beach.
http://www.panamacityliving.com/bud-alleys-interview-dave-rauschkolb/
Bud & Alley’s, one of the most popular restaurants on the Emerald Coast, is synonymous with Seaside, 30A’s famed new-urbanism community with its classy yet laid-back coastal atmosphere. After 28 years in business with Bud & Alley’s in Seaside, the opportunity to branch out to Panama City Beach came at the right moment for owner Dave Rauschkolb. “The right people are coming together in the right location and there is the right chemistry. To me that’s the formula for an amazing restaurant and I am feeling very good about it.”
The new location in Panama City Beach is set to equal the excellence of the original Bud & Alley’s in Seaside. A dedicated team of designers, contractors, chefs and other staff members have been hard at work for months. A complete facelift of the two- story building that overlooks newly- branded Historic Grand Lagoon adjacent to Lighthouse Marina is underway and the all-new Bud & Alley’s is set to open in Panama City Beach in mid May. Dave Rauschkolb is taking no shortcuts. “Of course I would like to open our doors as soon as possible, but I really do not care when we open as long as we are getting it right from the start. I know we will be open before summer,” he stated in April with his characteristic huge grin.
The remodel of the building was spearheaded by renowned architect Leo Casas who was the town architect for Seaside for several years. But Dave’s most valued team member is his wife Carol, an interior designer. “I’m lucky to be married to a perfectionist and the interior of the new restaurant will be amazing. We have been together for almost fifteen years and married for five years. Our daughter Carlin is four and a half years old now and she already shows talent in the kitchen.”
“Stairway to Heaven”
The decision about the new Panama City Beach location was almost instantaneous. “Ironically, just two weeks before I got the email about this place, I took my wife and my daughter out to The Boatyard restaurant for lunch. I keep my boat next door at Lighthouse Marina so I was very familiar with the location. I’ve been surfing for years in the pass. From here you can get to Shell Island quickly and catch the best waves in the Gulf. When Stephen Counts of Counts Real Estate contacted me to tell me that the building would become available, I jumped at the chance with hardly giving it any thought. To me, it was a no- brainer.”
“When Carol heard about the opportunity, she immediately said it was a great idea. It’s nice to know your wife has confidence in you.” He states with another large smile, “There was no doubt at all. I draw a lot of inspiration and strength from Carol.”
The concept at the new location sounded simple but involved major construction. “I wanted to retain some of the feel of the Seaside location but also change the existing building to give the new Bud & Alley’s a fresh distinction. The inevitable comparison between Bud & Alley’s in Seaside and Bud & Alley’s in Panama City Beach will occur. I am not trying to make one exactly like the other. One is on a Marina and the other on the Gulf. In Panama City Beach we will be playing up the Marina a lot. It is truly a gorgeous location for a restaurant.”
Panama City has been Dave’s playground for decades for surfing and boating. “There is no denying Panama City is a true boater’s paradise but only a few restaurants have boat access. I want to become a popular boating destination!” The other big plus Dave mentions is “We will be happy to “hook and cook” freshly caught fish from the boats.”
There will also be much more parking than in the past. Dave thanks Steve Counts and the Marina Partners at Lighthouse Marina for moving the Marina operation from the parking lot which will secure 85 additional parking spaces to accommodate his guests. The new parking areas are expected to be finished early in June.
One of the most noticeable building improvements is the newly added ten foot wide stairway that leads upstairs from the front of the building. “There is a view from almost everywhere. I felt that the area upstairs, much like Bud & Alley’s in Seaside, should be the main area for dining and the access should be straight from the parking lot. The ‘stairway to heaven’ is giving easy access to guests. It is my intention for the experience to begin upstairs giving guests the amazing view and the option to eat in the open air or downstairs in the air conditioning or outside close to the docks and boats.”
And upstairs is where another one of Bud & Alley’s traditions found its home: The famous cast iron steam train bell. Dave found a bell similar to the one in Seaside and, just like in Seaside, the bell will sound right at sunset to celebrate the day and ring in the night. Dave said “We have a chalkboard to write down the time of sunset. If you guess it right, you win a free drink.”
With his exuberant enthusiasm, Dave talks about his employees, yet another aspect that simply fell in place. He did not have to find his lead chefs. They found him. “I was approached by three employees who have been working for years at Fish Out of Water. I know Lawrence Klang who has been the Chef De Cuisine at Fish Out of Water. I have had a high degree of respect for him for many years; I always felt he was an amazing chef. Derek Langford and Brittany Adams have also worked at Watercolor and all of them were very interested in working at the new Bud & Alley’s location.” Derek and Brittany both live in Panama City Beach so the prospect of working in their backyard was very exciting.
From left: Executive Chef Lawrence Klang, Chef de Cuisine Derek Langford and Sous Chef Brittany Adams
With Lawrence Klang as Executive Chef, Derek Langford as the Chef De Cuisine, and Brittany Adams as new Sous Chef at Bud and Alley’s Panama City Beach, the team will draw from years of working together in a creative high- pressure environment. And all of them love working for Dave.
“We asked Dave Dave if we could become a part of his family. He believes in people and he empowers people” is their collective statement.
Dave has ninety full-time employees in the off-season in Seaside which increases to 230 in the summertime. He projects having 120 staff members in Panama City this summer. “I have employees that have worked for me for fifteen years. They are like family. When you are in business that long, then your business almost becomes generational. I have had babies in my arms that I eventually taught how to bus tables. It’s amazing.”
With a team of chefs as dedicated as he is, he reflects:
“I would say our cuisine is the cuisine of Florida– and Florida is a melting pot. Call it Coastal Florida Lowland Cuisine, call it Florida Gulf Cuisine. I try not to label it. I just want it to be very good and well received. I talked about getting it right before and as long as we follow up on the promise of, ‘Good food, good people, good times’ I will not have to worry about the business. The business will come as long as we deliver great food and great service. The location is a bonus but no restaurant should rely on merely a good location to succeed.
The menu will have all of the signature items that are popular at the Seaside location but the team of talented Chefs will put a personal stamp on the food just as Chef David Bishop has done in Seaside. “I have confidence in all our chefs in all the restaurants to keep the food exciting and fresh. I never thought for a moment we should have exactly the same food at both Bud & Alley’s restaurants. I expect locals and visitors will want to eat at both locations as a result.”
The chefs are currently experimenting with ideas and are disclosing planned culinary highlights for our readers: Executive Chef Lawrence Klang talks about using every part of the whole fish and offering specialty items like grouper throats. He comes up with creations like ‘Blackened Heirloom Tomato with Crawfish
Tails’. Derek Langford shares his idea of a mouthwatering entrée like ‘Pickled Fresno Pepper with preserved Lemon Relish’ and Sous Chef Brittany Adams is giving us a good idea of how seductive a dessert can sound if you hear ’Vanilla Bean Soufflé with Caramel Sauce’. Brittany was formerly the Pastry Chef at Fish Out of Water in Watercolor. With such tastebud teasing, we can’t wait for Bud and Alley’s to open its doors in Panama City Beach.
And it will be an extra perk to be able to meet Dave and family on the days that he will make a presence in Panama City. “The first twenty-one years, I was at the front door of Bud and Alley’s in Seaside and I will be a presence here. I will be coming and going all the time. We only live twenty-five minutes from here and Panama City was always special to me. It’s another adventure. I’ve always kept my boat at the Lighthouse Marina and now I’ll be keeping it right behind the restaurant. “
Bud & Alley’s, one of the most popular restaurants on the Emerald Coast, is synonymous with Seaside, 30A’s famed new-urbanism community with its classy yet laid-back coastal atmosphere. After 28 years in business with Bud & Alley’s in Seaside, the opportunity to branch out to Panama City Beach came at the right moment for owner Dave Rauschkolb. “The right people are coming together in the right location and there is the right chemistry. To me that’s the formula for an amazing restaurant and I am feeling very good about it.”
The new location in Panama City Beach is set to equal the excellence of the original Bud & Alley’s in Seaside. A dedicated team of designers, contractors, chefs and other staff members have been hard at work for months. A complete facelift of the two- story building that overlooks newly- branded Historic Grand Lagoon adjacent to Lighthouse Marina is underway and the all-new Bud & Alley’s is set to open in Panama City Beach in mid May. Dave Rauschkolb is taking no shortcuts. “Of course I would like to open our doors as soon as possible, but I really do not care when we open as long as we are getting it right from the start. I know we will be open before summer,” he stated in April with his characteristic huge grin.
The remodel of the building was spearheaded by renowned architect Leo Casas who was the town architect for Seaside for several years. But Dave’s most valued team member is his wife Carol, an interior designer. “I’m lucky to be married to a perfectionist and the interior of the new restaurant will be amazing. We have been together for almost fifteen years and married for five years. Our daughter Carlin is four and a half years old now and she already shows talent in the kitchen.”
The decision about the new Panama City Beach location was almost instantaneous. “Ironically, just two weeks before I got the email about this place, I took my wife and my daughter out to The Boatyard restaurant for lunch. I keep my boat next door at Lighthouse Marina so I was very familiar with the location. I’ve been surfing for years in the pass. From here you can get to Shell Island quickly and catch the best waves in the Gulf. When Stephen Counts of Counts Real Estate contacted me to tell me that the building would become available, I jumped at the chance with hardly giving it any thought. To me, it was a no- brainer.”
“When Carol heard about the opportunity, she immediately said it was a great idea. It’s nice to know your wife has confidence in you.” He states with another large smile, “There was no doubt at all. I draw a lot of inspiration and strength from Carol.”
The concept at the new location sounded simple but involved major construction. “I wanted to retain some of the feel of the Seaside location but also change the existing building to give the new Bud & Alley’s a fresh distinction. The inevitable comparison between Bud & Alley’s in Seaside and Bud & Alley’s in Panama City Beach will occur. I am not trying to make one exactly like the other. One is on a Marina and the other on the Gulf. In Panama City Beach we will be playing up the Marina a lot. It is truly a gorgeous location for a restaurant.”
Panama City has been Dave’s playground for decades for surfing and boating. “There is no denying Panama City is a true boater’s paradise but only a few restaurants have boat access. I want to become a popular boating destination!” The other big plus Dave mentions is “We will be happy to “hook and cook” freshly caught fish from the boats.”
There will also be much more parking than in the past. Dave thanks Steve Counts and the Marina Partners at Lighthouse Marina for moving the Marina operation from the parking lot which will secure 85 additional parking spaces to accommodate his guests. The new parking areas are expected to be finished early in June.
One of the most noticeable building improvements is the newly added ten foot wide stairway that leads upstairs from the front of the building. “There is a view from almost everywhere. I felt that the area upstairs, much like Bud & Alley’s in Seaside, should be the main area for dining and the access should be straight from the parking lot. The ‘stairway to heaven’ is giving easy access to guests. It is my intention for the experience to begin upstairs giving guests the amazing view and the option to eat in the open air or downstairs in the air conditioning or outside close to the docks and boats.”
And upstairs is where another one of Bud & Alley’s traditions found its home: The famous cast iron steam train bell. Dave found a bell similar to the one in Seaside and, just like in Seaside, the bell will sound right at sunset to celebrate the day and ring in the night. Dave said “We have a chalkboard to write down the time of sunset. If you guess it right, you win a free drink.”
With his exuberant enthusiasm, Dave talks about his employees, yet another aspect that simply fell in place. He did not have to find his lead chefs. They found him. “I was approached by three employees who have been working for years at Fish Out of Water. I know Lawrence Klang who has been the Chef De Cuisine at Fish Out of Water. I have had a high degree of respect for him for many years; I always felt he was an amazing chef. Derek Langford and Brittany Adams have also worked at Watercolor and all of them were very interested in working at the new Bud & Alley’s location.” Derek and Brittany both live in Panama City Beach so the prospect of working in their backyard was very exciting.
With Lawrence Klang as Executive Chef, Derek Langford as the Chef De Cuisine, and Brittany Adams as new Sous Chef at Bud and Alley’s Panama City Beach, the team will draw from years of working together in a creative high- pressure environment. And all of them love working for Dave.
“We asked Dave Dave if we could become a part of his family. He believes in people and he empowers people” is their collective statement.
Dave has ninety full-time employees in the off-season in Seaside which increases to 230 in the summertime. He projects having 120 staff members in Panama City this summer. “I have employees that have worked for me for fifteen years. They are like family. When you are in business that long, then your business almost becomes generational. I have had babies in my arms that I eventually taught how to bus tables. It’s amazing.”
With a team of chefs as dedicated as he is, he reflects:
“I would say our cuisine is the cuisine of Florida– and Florida is a melting pot. Call it Coastal Florida Lowland Cuisine, call it Florida Gulf Cuisine. I try not to label it. I just want it to be very good and well received. I talked about getting it right before and as long as we follow up on the promise of, ‘Good food, good people, good times’ I will not have to worry about the business. The business will come as long as we deliver great food and great service. The location is a bonus but no restaurant should rely on merely a good location to succeed.
The menu will have all of the signature items that are popular at the Seaside location but the team of talented Chefs will put a personal stamp on the food just as Chef David Bishop has done in Seaside. “I have confidence in all our chefs in all the restaurants to keep the food exciting and fresh. I never thought for a moment we should have exactly the same food at both Bud & Alley’s restaurants. I expect locals and visitors will want to eat at both locations as a result.”
The chefs are currently experimenting with ideas and are disclosing planned culinary highlights for our readers: Executive Chef Lawrence Klang talks about using every part of the whole fish and offering specialty items like grouper throats. He comes up with creations like ‘Blackened Heirloom Tomato with Crawfish
Tails’. Derek Langford shares his idea of a mouthwatering entrée like ‘Pickled Fresno Pepper with preserved Lemon Relish’ and Sous Chef Brittany Adams is giving us a good idea of how seductive a dessert can sound if you hear ’Vanilla Bean Soufflé with Caramel Sauce’. Brittany was formerly the Pastry Chef at Fish Out of Water in Watercolor. With such tastebud teasing, we can’t wait for Bud and Alley’s to open its doors in Panama City Beach.
And it will be an extra perk to be able to meet Dave and family on the days that he will make a presence in Panama City. “The first twenty-one years, I was at the front door of Bud and Alley’s in Seaside and I will be a presence here. I will be coming and going all the time. We only live twenty-five minutes from here and Panama City was always special to me. It’s another adventure. I’ve always kept my boat at the Lighthouse Marina and now I’ll be keeping it right behind the restaurant. “
BUD & ALLEY’S IN SEASIDE OPENS NEW SISTER LOCATION ALONG HISTORIC GRAND LAGOON IN PANAMA CITY BEACH WITH BELL RINGING CEREMONY
WHAT:
Bud & Alley’s Waterfront Restaurant staff, loyal local patrons and foodie fans from far and wide are invited to parade in a motorcade processional from Bud & Alley’s in Seaside to deliver the “ceremonial sunset bell” to the new sister location on Grand Lagoon in Panama City Beach. Owner Dave Rauschkolb will lead the way. and once at the new restaurant make remarks and ring the restaurant’s old, storied bell signaling the beginning of a new tradition at the newly remodeled restaurant and officially claiming that Bud & Alley’s Waterfront Restaurant & Marina Rooftop Bar is open for business.
WHEN:
Thursday, May 15, 2014
3:00 p.m. Processional departs Bud & Alley’s on 30A in Seaside (2236 E. County Road 30A)
4:00 p.m. Processional parade arrives in at Bud & Alley’s in Panama City Beach (5323 N. Lagoon Drive)
4:30 p.m. Bell Ringing Ceremony and Photo Opp
5:30 p.m. Bud & Alley’s officially opens for business
WHERE:
Processional will begin at Bud & Alley’s in Seaside at 2236 E. County Road 30A in Santa Rosa Beach and ends at Bud & Alley’s in Panama City Beach, located at 5323 N. Lagoon Drive.
WHO:
Dave Rauschkolb, Bud & Alley’s owner, to make remarks and signal the bell and take questions.
Reporters, photographers and news assignment TV film and broadcast crews are welcome to attend and cover the event.
Call (850) 218-8805 or email info@wordplayink.com to confirm you can cover the event and if you have any questions.
ABOUT THE CEREMONIAL BELL
This ceremonial bell was repurposed from a locomotive from the prominent Rock Island and Pacific Railroad Company, which was chartered in 1947. The 7,000-mile Rock Island connected large cities like Chicago, Denver, Minneapolis, Houston, and Kansas City. The bell was presented as a gift to Downing B. Jenks, who served as president of the railroad from 1956-1961. The line's abandonment in 1980 ranks as the longest and most complicated in U.S. railroad history. The bell is 16 inches at the base and weighs 200 pounds.
ABOUT BUD & ALLEY'S WATERFRONT RESTAURANT & MARINA CLUB ROOFTOP BAR
The new Bud & Alley’s restaurant is located in the heart of the working waterfront just steps from the Lighthouse Marina, which is situated along the north shore of Grand Lagoon — a protected body of water connecting the Gulf of Mexico by West Pass just minutes from the marina by boat. Now, local and visiting foodies, boaters, water lovers and anglers will have that much more to enjoy when they venture to the East End of Panama City Beach. Whether you come by land or by sea, you won’t want to miss the restaurant’s famous daily bell ringing ceremony signaling the setting of the sun into the Gulf of Mexico.
Bud & Alley’s has been a leader on the Northwest Florida culinary scene pioneering the fish- and farm-to-table food revolution in Seaside and along Scenic 30A. The menu embraces the seafood of the North Florida coastal lowlands serving only the freshest locally available ingredients. Bud & Alley's renditions of Gulf coast classics paired with a personal take on classic Southern cuisine have been the hallmark of nearly 30 years of menus. The menu boasts a variety of fresh seafood including famous jumbo lump blue crab cakes, grilled whole fish of the day or Seaside shrimp. Bud & Alley's also offers Naples-style wood-fired pizza served from a pizza bar and a full menu of antipasti and Mediterranean dishes for sharing.
Whether dining in our open-air roof deck, air-conditioned dining room or comfortable Marina Club bar, every seat has a view. Just like in Seaside, Bud & Alley's is the favorite gathering place for the daily bell ringing and sunset celebration. It's a local ritual to enjoy the Happy Hour prices at dusk and watch the boats come in and display their catch. After dinner, Bud & Alley's Marina Club Rooftop Bar features excellent live entertainment and DJs for open-air late night dancing and fun.
ABOUT BUD & ALLEY’S
Founded in 1986 in Seaside, FL, Bud & Alley's original restaurant, owned and operated by local Dave Rauschkolb, operates with one simple mantra: Good Food. Good People. Good Times. Now Bud & Alley’s is proud to celebrate one legacy tradition in two incomparable waterfront locations. Bud & Alley’s sister restaurant located near the Lighthouse Marina overlooking the Historic Grand Lagoon in Panama City Beach. Serving award-winning menus with the freshest regional seafood as well as a Naples-style wood-fired pizza bar, patrons enjoy daily sunset celebrations during Happy Hour and the best of DJs and late night entertainment. Known for its quality food and exceptional service, Bud & Alley’s is a Top 20 Florida Restaurant and a Florida Trend magazine’s Golden Spoon Hall of Fame award winner.
WHAT:
Bud & Alley’s Waterfront Restaurant staff, loyal local patrons and foodie fans from far and wide are invited to parade in a motorcade processional from Bud & Alley’s in Seaside to deliver the “ceremonial sunset bell” to the new sister location on Grand Lagoon in Panama City Beach. Owner Dave Rauschkolb will lead the way. and once at the new restaurant make remarks and ring the restaurant’s old, storied bell signaling the beginning of a new tradition at the newly remodeled restaurant and officially claiming that Bud & Alley’s Waterfront Restaurant & Marina Rooftop Bar is open for business.
WHEN:
Thursday, May 15, 2014
3:00 p.m. Processional departs Bud & Alley’s on 30A in Seaside (2236 E. County Road 30A)
4:00 p.m. Processional parade arrives in at Bud & Alley’s in Panama City Beach (5323 N. Lagoon Drive)
4:30 p.m. Bell Ringing Ceremony and Photo Opp
5:30 p.m. Bud & Alley’s officially opens for business
WHERE:
Processional will begin at Bud & Alley’s in Seaside at 2236 E. County Road 30A in Santa Rosa Beach and ends at Bud & Alley’s in Panama City Beach, located at 5323 N. Lagoon Drive.
WHO:
Dave Rauschkolb, Bud & Alley’s owner, to make remarks and signal the bell and take questions.
Reporters, photographers and news assignment TV film and broadcast crews are welcome to attend and cover the event.
Call (850) 218-8805 or email info@wordplayink.com to confirm you can cover the event and if you have any questions.
ABOUT THE CEREMONIAL BELL
This ceremonial bell was repurposed from a locomotive from the prominent Rock Island and Pacific Railroad Company, which was chartered in 1947. The 7,000-mile Rock Island connected large cities like Chicago, Denver, Minneapolis, Houston, and Kansas City. The bell was presented as a gift to Downing B. Jenks, who served as president of the railroad from 1956-1961. The line's abandonment in 1980 ranks as the longest and most complicated in U.S. railroad history. The bell is 16 inches at the base and weighs 200 pounds.
ABOUT BUD & ALLEY'S WATERFRONT RESTAURANT & MARINA CLUB ROOFTOP BAR
The new Bud & Alley’s restaurant is located in the heart of the working waterfront just steps from the Lighthouse Marina, which is situated along the north shore of Grand Lagoon — a protected body of water connecting the Gulf of Mexico by West Pass just minutes from the marina by boat. Now, local and visiting foodies, boaters, water lovers and anglers will have that much more to enjoy when they venture to the East End of Panama City Beach. Whether you come by land or by sea, you won’t want to miss the restaurant’s famous daily bell ringing ceremony signaling the setting of the sun into the Gulf of Mexico.
Bud & Alley’s has been a leader on the Northwest Florida culinary scene pioneering the fish- and farm-to-table food revolution in Seaside and along Scenic 30A. The menu embraces the seafood of the North Florida coastal lowlands serving only the freshest locally available ingredients. Bud & Alley's renditions of Gulf coast classics paired with a personal take on classic Southern cuisine have been the hallmark of nearly 30 years of menus. The menu boasts a variety of fresh seafood including famous jumbo lump blue crab cakes, grilled whole fish of the day or Seaside shrimp. Bud & Alley's also offers Naples-style wood-fired pizza served from a pizza bar and a full menu of antipasti and Mediterranean dishes for sharing.
Whether dining in our open-air roof deck, air-conditioned dining room or comfortable Marina Club bar, every seat has a view. Just like in Seaside, Bud & Alley's is the favorite gathering place for the daily bell ringing and sunset celebration. It's a local ritual to enjoy the Happy Hour prices at dusk and watch the boats come in and display their catch. After dinner, Bud & Alley's Marina Club Rooftop Bar features excellent live entertainment and DJs for open-air late night dancing and fun.
ABOUT BUD & ALLEY’S
Founded in 1986 in Seaside, FL, Bud & Alley's original restaurant, owned and operated by local Dave Rauschkolb, operates with one simple mantra: Good Food. Good People. Good Times. Now Bud & Alley’s is proud to celebrate one legacy tradition in two incomparable waterfront locations. Bud & Alley’s sister restaurant located near the Lighthouse Marina overlooking the Historic Grand Lagoon in Panama City Beach. Serving award-winning menus with the freshest regional seafood as well as a Naples-style wood-fired pizza bar, patrons enjoy daily sunset celebrations during Happy Hour and the best of DJs and late night entertainment. Known for its quality food and exceptional service, Bud & Alley’s is a Top 20 Florida Restaurant and a Florida Trend magazine’s Golden Spoon Hall of Fame award winner.
David, this is so exciting! We'll be there.
My Daddy loved that location. He also wanted to invest in South Walton County when nothing was there. Mom and I said no way. Oops -- major missed opportunity. Note to self: trust the instincts of a successful and savvy businessman who is a member of the Atlanta Chamber of Commerce.
My Daddy loved that location. He also wanted to invest in South Walton County when nothing was there. Mom and I said no way. Oops -- major missed opportunity. Note to self: trust the instincts of a successful and savvy businessman who is a member of the Atlanta Chamber of Commerce.
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Just curious if anyone has been to the Bud & Alleys in PCB and your thoughts? I noticed at the Seaside location they aren't substituting anything anymore ("No, you may not have asparagus instead of wilted spinach!"). I remember when the menu was so vast, and they've narrowed it down to one page. Anyone remember an entree called the Carpetbagger Steak?
I have been there and had a great time - a great setting on the water and excellent food and service - highly recommended. Many different dining and bar areas - some indoor and some outdoor with water views from everywhere. Boat tours, fishing charters, boat rentals, waverunner rentals right next door.