Questions with Francois, founder of Pamplemousse on the bay

Q. "Tell us about your story and the creation of Pamplemousse on the Bay?"

A. I was born in Bordeaux, France but moved to California 25 years ago. I created and ran several restaurants in San Diego, CA. Four years ago, I wanted some changes. This is why I moved to Miami, and I really love this city. Masha Zaydman joined me at the beginning of the project. She moved from Ukraine, where she owned a couple of restaurants and accumulated more than 10 years of restaurant management experience. Together, Masha and I warmly welcome our guests to our Mediterranean patio or dining room, ensuring each one has a unique and memorable experience.

Q. "What type of food do you serve?"

A. My executive chef in California, Isabelle Baril, and our resident chef, Ryan Rutherford, created a very unique menu. We are serving mainly fish and seafood with a few cuts of prime meat, cooked Mediterranean style with Latin influences. Our Wagyu Skirt is one of our customers' favorites, as well as our Chilean Sea Bass or the Diver Scallops topped with caviar. Chef Ryan only uses fresh fish and seafood, and we are using mainly local suppliers, but we keep our prices fair with most entrees running between $28 and $59. Isabelle Baril, who learned the art of butchery from her father in Quebec, brings a passion for high-quality, local ingredients to every dish. Her expertise, combined with Ryan Rutherford's innovative approach, ensures an unforgettable gastronomic experience. From small bites to main courses, each item on the menu reflects their dedication to culinary excellence and their love for the best produce nature has to offer.

Q. "What is the best way for guests to experience the cuisine at Pamplemousse on the Bay?"

A. Our guests from Star, Hibiscus, or Palm Island can join us by boat, or of course, we have valet parking. We are now open for dinner, and our Chef Ryan is working on our brunch menu to get it ready soon. For dinner, I would recommend sharing a few appetizers and an entree. Our bartenders craft some unique cocktails as well. Masha, our manager, and I look forward to welcoming our neighborhood guests and giving each one of them a one-of-a-kind experience.

Q. "You have a long history in the restaurant business in California. You still own some restaurants there, so what pushed you to leave California to come to Miami?"

A. I always loved Miami and came here every year for a couple of weeks just to relax and enjoy the warm weather. One day, I saw this location on the Bay just in front of Star Island in the Southgate Towers. It was available, and I literally fell in love with the potential of this place. There was nothing but an empty space, but we were waterfront on the Bay, with the most unbelievable sunset every night. We had a marina to welcome our guests who wanted to join us by boat, and there was really no restaurant for our neighbors on this part of Miami Beach. Miami Beach is beautiful and one of the most desirable cities to live in the US, but it is too tourist-oriented, I think. I really felt that it needed a cozy place with unique food for our local guests. That's what I wanted to create: an upscale restaurant with indoor and outdoor seating in our Mediterranean garden, an open kitchen for our guests to see the creation of the dishes.

Pamplemousse on the bay steak