The Hub: It's The Jam

August 25, 2016 by Audrey Johnson

Meat Steve: a lunchroom-sized tray piled high with Chef Steve’s favorite smoked meats. You won’t find it on the menu, you have to be in the know. That’s why we spent some time at Scenic 30A’s ingeniously laid-back hangout spot to check out what’s new and now at The Hub.

Executive Chef Steve Bucalo is bringing some much needed simplicity to Southern cooking at the beach. He’s added four new entrees to the dinner menu at Mile Marker 15, each one cooked low and slow. Each one delicious. You can still get lunch items from the all day menu – dinner starts at five. 

“I want people to have fun and enjoy it without the hype,” says Chef Steve.

And what’s not to enjoy. Apple cider marinated pork chops come with collards done right, in a ham hock consommé with garlic powder and apple cider vinegar. Translation: awesome potlikker.

Chef dry ages his prime rib for two weeks and smokes it for 4-5 hours. Heritage chickens from Joyce Farms are brined for two days in oranges, thyme, sugar and bay leaves. Then they’re seasoned with celery salt, smoked or roasted, and served glazed with honey, thyme and oranges. That’s where you come in to promptly stuff your face.

“All my stuff is slow, low and approachable with fun flavors,” says Chef Steve.

In my book, fun is spelled b-u-r-g-e-r…or r-i-b-s…or w-i-ne…but I digress. The Elvis Burger comes stacked high with peanut butter, bacon, cheese, and fried plantains sprinkled with powdered sugar. This bastion of burger glory will leave you feeling like The King himself. Young, hot Elvis. Not slumped-over-on-the-toilet Elvis.

Seafood is kind of a big deal at The Hub. It is the beach, after all. Whether you go for the chilled or fried version, you can’t go wrong with jumbo shrimp and homemade Bloody Mary cocktail sauce.

Happy hour goes down at The Hub daily with drink and app specials from 4-6 pm. Chef Steve just added cola-braised ribs served on waffle fries drizzled in chipotle syrup to the menu. It’s a meal disguised as an appetizer, or as Chef put it, an appetizer for a 300lb man. You know, just a warm up.

“It’s the jam,” says Chef Steve.

He ain’t lyin’.

Speaking of jam, check out live music at The Hub almost any day of the week. Whether you're a Cadillac Willy groupie or you prefer the NOLA funk of Boukou Groove, or the sweet sounds of our friend Lauren with the Bo Spring Band, you're bound to find something to move to. Check out the SoWal Live Music calendar to see who's playing. Tuesdays bring taco lovers to the truck for the best deal in town. For only $3 each you can afford a lot of happiness. And happy families enjoy movie night on Wednesdays. 

The motto at The Hub is to radiate positivity. With good vibes all around, it’s a great place to throw a party. Just in time for football season, The Hub is rolling out onsite and offsite catering. The Hub has a private screened in porch with TVs tuned in to your game and some of the best smoked meats you’ll find in SoWal, all for $55 per person. And they have a full bar to round out your tailgating experience.  

The Hub is located on Scenic Hwy. 30A across from Prominence. With seven places to eat, happy hour daily from 4-6, a jumbotron to catch the game, and live music all week long, letting it all hang out at The Hub will leave a smile on your face. Visit to see menus and plan your next party. Keep up with all the happenings at The Hub on Facebook. And call 850.213.0782 with any questions. See you at The Hub, open daily for lunch, dinner and drinks. 


Audrey Johnson's picture

Upon realizing that life is too short not to follow her dreams, Audrey moved to the beach and became a writer. SoWal’s pristine beaches inspire her to explore further, look deeper, and do better.

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