With the larger kitchen, Scherlis said the restaurant will introduce weekend breakfast service, running from opening until noon, followed by lunch beginning at 11 a.m.
“Eventually I’d like to go to breakfast seven days a week,” he said. “We even added sauté pans so we can finally do omelets.”
The menu will continue to feature Dead Bob’s favorites, such as their popular burgers, chicken wings, Philly Egg Rolls, and Bob’s Cordon Bleu Sandwich.
Also returning will be fresh-caught seafood from Fishbusterz, a Madeira Beach-based purveyor owned by Charlie and Siera Renier.
Scherlis met Renier, a second-generation fisherman from the Keys, through a mutual friend and quickly realized the partnership could work.
“When I say fresh, I mean they bring it in every morning,” Scherlis said. “We go through 400 to 500 pounds of fish a week. It’s whatever’s best that day, tilefish, snapper, hogfish, and we serve it blackened, grilled, or fried. You can get it as a plate, taco, or sandwich.”