Anchored in Flavor
How Fisherman’s Corner Reels You In with Comfort, Creativity, and Coastal Charm
Owner Jim Green and his crew at Fisherman’s Corner have transformed what once looked like a weather-beaten bait shack into an award-winning seafood restaurant.
When Jim Green first laid eyes on the ramshackle building on Perdido Key that would become Fisherman’s Corner, it looked more like a bait-and-tackle shop than the popular dining establishment it is today. While it still resembles a bait shack from the outside, appearances can be deceiving. Green had previously sold the renowned Tipitina’s in New Orleans and was seeking a new opportunity on the Gulf Coast. When the building became available, he jumped at the chance.
“For more than 10 years, we’ve focused on sourcing the finest ingredients, hiring the best people, and providing our patrons with exceptional service,” says Jim. “It’s as simple as that. We’re a fine dining restaurant with a rustic, casual atmosphere and very high standards.”
Those standards earned Fisherman’s Corner top honors from both the National Restaurant Association and the Florida Restaurant and Lodging Association, which named it the Number One Small Restaurant in the State. Tourists and locals alike flock to the eatery for its classic Creole cuisine, innovative seafood dishes, and award-winning wine list, all at reasonable prices.
“The best cuisine starts with great ingredients and a well-trained kitchen staff,” Jim says. Executive Chef TJ Green, one of the few female executive chefs in the area, has been with the restaurant almost since the beginning.
“I just love TJ,” Jim says. “She has pure grit, a burning passion for what she does, and she shares my commitment to quality.”
TJ rose quickly from the fry station to executive chef. She and Chef Andy Brown, who trained with the Wolfgang Puck restaurant group, orchestrate a seamless rhythm in the kitchen. They are supported by J.J. Hicks, a true workhorse who keeps everything running smoothly.
Jim’s son, Sjoerd Green, serves as general manager.
“He’s been working in restaurants, mine and others, since he was a kid,” Jim says. “He’s doing a fantastic job running day-to-day operations. The entire front-of-house crew is an integral part of the Fisherman’s Corner family. Most of them have been with us since we opened, and they’re the all-stars. I’m blessed to have every one of them.”
At the heart of the restaurant is the food.
“We source the finest seafood, the best meats, and the freshest local produce,” Jim says. “We have a daily special that highlights what’s in season. It might be blackened grouper with crawfish sauce over smashed new red potatoes, or one of our Creekstone Farms steaks, cut especially for us.”
The restaurant’s signature dish is its unique take on shrimp and grits, which flips the traditional preparation by placing a generous sphere of deep-fried Gouda grits atop the shrimp. “This is our way of doing it, and our patrons love it,” Jim says.
Perhaps the most popular entrée, day in and day out, is the double-cut pork chop. It is more than two inches thick and served with homemade blackberry barbecue sauce. “It’s a fabulous preparation,” Jim says. “Heads turn when it comes through the dining room. The aroma is amazing.”
The Creole linguini, with its rich Alfredo sauce brimming with shrimp, crabmeat, peppers, and onions, also has a loyal following.
When it comes to dessert, nothing competes with the bread pudding. “People from New Orleans, where bread pudding is king, like it so much they get some to take home with them,” Jim says.
The wine list is both extensive and eclectic, and Jim takes pride in keeping prices reasonable.
“I want to serve world-class wine, and I want patrons to perceive value in it,” he says. “I keep the markup minimal, and we sell a lot of very nice wine. The wine is a great draw, but in the end, it’s the food that keeps customers coming back.”
Reflecting on more than a decade of success and looking toward the future, Jim says:
“It takes all of us working together, having a great rhythm, great passion, and a fierce work ethic. We’ve become a family. I buy the best raw materials and let them do what they want with them. They create art. Art that nourishes and nurtures. Art that truly feeds the body and the soul.”
