TASTE OF THE TREASURE COAST
cattle that Adams Ranch has been producing since 2016. Carrying
64
the Florida Department of Agriculture’s “Fresh from
Florida’ label, their meat is widely recognized for its superior
taste and tenderness.
“We wanted to partner with those of historic significance
who had made positive influences in the area,” Gutierrez
says of his decision to bring the Adams Ranch on board. It
was a mutually beneficial pairing from the start, points out
Mike Adams, one of three brothers now running the ranch
after the death of his father, Bud Adams, iconic rancher, environmentalist
and photographer.
“Our involvement with Gus was one that developed over
the course of a year, beginning with his invitation to join in
the discussion on revitalizing the downtown area,” Adams
says. “We watched the transformation of the bank building
into his vision of the Galleria and we were soon on board
with his concept for a fine dining steakhouse. We have been
heavily involved in the operation from the start, from the
selection of the steak knives to the approval of the menu. But
our beef is only one aspect of the restaurant. It also takes a
dedicated team to deliver an exceptional dining experience.”
RANCH TO TABLE
One significant member of that team is executive chef
Gregg DeAquair, a Florida native who brings a wealth of
experience to the table. Having worked his way up through
local strongholds like the Ocean Grill, The Moorings Club
and the Indian River Club in Vero Beach, DeAquair says he
learned from the ground up.
“I was raised in the restaurant business and worked for my
uncle who ran Bahama Joe’s, the Banana Boat, Houlihans, the >>
IF YOU GO …
What: The Braford Steakhouse
Where: Pierce Harbor Galleria,
100 South Second St, Fort Pierce
PABLO SARMIENTO
Hours: Tuesday — Saturday 5-9:30 p.m.;
Sunday 3-9 p.m. Reservations recommended.
Parking: Two free parking garages.
Trolleys run on weekends
For more information: Call 772-882-9131
or email: info@thebraford.com
The restaurants’ winning
team, left to right, the
Rooster in the Garden’s
manager, Steve Lamansoff;
two of the Adams Ranch
brothers, Lee and Mike
Adams; the Braford House
manager Bill Cushing;
developer and interior
designer Gus Gutierrez;
and executive chef
Gregg DeAquair.
PHIL REID
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