Seafood restaurant and bar Breaker Breaker is now open along the Eastside BeltLine Trail.
The bar at 921 Wylie Street opened its doors to guests on August 16, 2023, according to a press release.
Partner Merritt Lancaster and owners Alex Brounstein and Johnny Farrow of Grindhouse Killer Burgers worked to bring the concept to life at the old steel fabrication site.
“We didn’t have an initial concept in mind but recognized from the start that this was a special piece of property,” Brounstein said in the press release. “After many rounds of conversations, we landed on bringing the experience of sleepy Gulf coast dive bars to this pocket on the BeltLine, creating a really relaxed and casual atmosphere for the neighborhood.”
With architects from Square Feet Studio, the team transformed this historical plot where the CSX railroad met the Eastside BeltLine Trail. The 9,000-square foot space has a 100-seat patio shaded with a steel canopy upcycled from an original Stein Steel warehouse building, a 60-seat indoor space, and a 25-seat indoor/outdoor bar. Fish shacks and bars around fisherman piers throughout the Florida panhandle and Gulf Coast inspired the aesthetic, according to the press release.
The restaurant will offer counter service from a walk-up window on the patio, as well as full-service indoor dining. Chef Maximilian Hines is at the helm of the menu, which features Gulf Fish Ceviche, Hush Puppies with hot honey butter and Charbroiled Oysters with house garlic butter and Parmesan, a jumbo Cajun Shrimp Boil loaded with sausage, potatoes and market veggies, as well as classic Fried Platters of Shrimp, Gulf Fish and Chicken Tenders. The menu includes vegetarian options as well.
Farrow and General Manager Hannah Keller developed the cocktail offerings, which includes the Amity Island cocktail (black cherry vodka, peach liqueur, blue curacao, lemon and gummy sharks) and the frozen Sleeper Cab (Highclere Gin, Campari and watermelon juice).
Breaker Breaker will be open Wednesday through Sunday from 11:30 a.m.-10 p.m.
One Response
Great concept, and a great picture of their “calamari”, but they are going to have to drop prices for me to go there. $19.00 for fish and chips! WTF!?