Blue Marlin Seafood
Anna Maria Island is a barrier island known for its sugary white beaches. Spanning seven miles from north to south, the island is home to three cities: Anna Maria, Holmes Beach and Bradenton Beach. In recent years, the historic Bridge Street area of Bradenton Beach has undergone something of a renaissance, transforming into a walkable community bustling with local boutiques, quirky gift shops and eclectic eateries. It is there that you will find local favorite the Blue Marlin. Adam Ellis, the chef/owner of the Blue Marlin, has spent his entire working life in the restaurant industry. At the age of fourteen, he landed his first job bussing tables at the Bradenton Country Club. He would spend the next two decades soaking up knowledge working at prestigious restaurants like the Beach Bistro and Sign of the Mermaid. Ellis and his wife Marianne dreamed of opening their own restaurant one day, and in 2011 the opportunity suddenly presented itself. Marianne’s family owned a 1920s-era cottage on Bridge Street that had been inhabited by a series of businesses including a hair salon and a tattoo shop. When the space suddenly became available, they seized the opportunity to make their restaurant dreams a reality.
“At the time I was a waiter and my wife was a schoolteacher. We were in no position to open a restaurant,” Ellis says. “But it was the right time in the history of the building. Sometimes, even if you don’t feel prepared, you kind of just have to jump in with both feet.”
Ellis and his wife had just three months to turn a nearly century-old cottage into a working restaurant. They managed to do so without sacrificing any of the inherent historic charm of the building. Original elements like the wainscoting and wood floors were preserved, and the space is adorned with antique ship lanterns and black and white photos of local fishermen displaying freshly-caught fish. Even the tables and benches are crafted out of recycled dock wood. The atmosphere at the Blue Marlin is one of authenticity and simplicity, and those qualities are also evident in the eclectic menu.
“There are no labels on the types of cuisine we serve,” Ellis says. “We just try to get the most local stuff we can and serve it as simply and as fresh as we can. Those are basically the only stipulations we have for our menu.”
Sourcing the best ingredients is of paramount importance to Ellis. Daily specials are built around the fresh fish he obtains directly from the Cortez fishing fleet. During stone crab season, Ellis and his brother-in-law go out and personally catch the crab served at the restaurant. Even the housemade honey butter is made with local honey. One of the most popular menu items, Steamed Clams, consists of locally-sourced shellfish prepared simply with lemon, white wine and garlic butter. Every Florida seafood restaurant has a grouper dish, and the Pecan Grouper at Blue Marlin is exceptional. Grouper is crusted in a mixture of crushed pretzels, honey butter and Pearson Farms pecans and served alongside roasted sweet potatoes and basil pesto.
As a small, independently-owned business, the Blue Marlin faces myriad challenges from hurricane closures to rising food costs. But Ellis remains committed to serving simply and beautifully prepared cuisine and providing personable customer service.“It’s been tough, but we’re standing our ground,” Ellis says. “We’re going to keep doing it the same way, because this is the way people like it.”
Blue Marlin, 121 Bridge St., Bradenton Beach,941-896-9737, bluemarlinami.com.
