Bimini Boatyard Has a New Owner, a New Chef, and a New Look
In 24 years, Bimini Boatyard has seen a pair of owners, a handful of chefs, unknown dozens of million-dollar yachts bouncing up in the harbor, and more cheesy engagement photos than you can shake a stick at.
Through it all, the perfect views, cool iced teas, and sweet Bimini bread have kept it a Fort Lauderdale favorite that continues to outlive countless competing restaurants. Today, it’s searching for a new identity while trying not to stray from what has made it successful for more than two decades.
“We’re not going to compete with YOLO, S3, places like that,” says owner Steven Hudson, who bought the restaurant in 2008. “We’re not trying to be trendy.”
“I’m a real estate guy, and the idea of a 13,000-square-foot restaurant going dark in my center wasn’t an option,” Hudson says. The center is the Quay, a 73,000-square-foot waterside complex owned by Hudson Capital Group. The company also owns properties along Las Olas Boulevard, the Bank of America building at Las Olas Centre, and a handful of condominium complexes across South Florida.
Yet Hudson, the son of Fort Lauderdale real estate mogul Harris “Whit” Hudson and nephew of billionaire and former Miami Dolphins owner H. Wayne Huizenga, had no experience in the restaurant business when he decided to buy the business from James Edmondson, who today still owns Sea Watch on the Ocean.
“The idea was to freshen up the menu, freshen up the restaurant, give it one year, and see how it goes,” he says. “If we were losing our butts, we’d find someone else to come in and run it.”
The restaurant underwent a “million-dollar-plus” makeover in 2009, closing briefly to replace musty carpets and aging fixtures with sleek hardwood floors and blue seating.
However, the face-lift was the easy part. Michael Bennett, a native Floridian and graduate of the Culinary Institute of America, took over the kitchen when Hudson first bought the property. Bennett resigned around Thanksgiving 2011 to advise restaurants in the Caribbean and continue working on cookbooks.