Perched on the water’s edge, nestled amongst the sailboats and motor yachts of the marina surrounding it, is a restaurant that has become a destination for diners looking for more than the usual night out. While the waterfront views are unparalleled, somehow, they’re overshadowed by the care and concern of the team behind Seafire Grill. Their focus is no less than the freshest food presented in an elevated yet approachable atmosphere. It’s an ambitious goal – but one they are delivering on.
The path of the man in charge of Seafire’s kitchen, Chef Andrew Kabo, wasn’t direct. Cooking had always been part of his life, influenced by his mother and his own passion at home. Having started cooking at age 12, Kabo hesitated to turn it into a career. “I was fearful that if I did professionally what I loved, it would ruin it,” he reflected. “But once I got in the kitchen, it just clicked.”
Seafire launched its original concept in November 2023. But as hurricanes Helene and Milton greatly affected the surrounding residents, Seafire Grill took stock of what the locals truly needed in that moment, restructuring the menu and the dress code, and emerged stronger after the hurricanes. Kabo credits owner Jeff Roberts with trusting him to bring the menu to life. “I wasn’t part of the original concept, but after the storms we wanted to create something for everybody—and to keep it fresh,” he said. “Jeff just lets me go and do whatever I need to do. That freedom is everything.”
That freedom comes with responsibilities. “It’s very expensive nowadays to do what we’re doing,” Kabo admitted. “We’ve been offered big discounts to buy sauces pre-made, but no. Our Pomodoro, our Alfredo—they’re made from scratch every day. That’s who we are.” Delivering a product and experience that allows diners to enjoy amazing food while being captivated in an upscale yet friendly atmosphere.
Not every restaurant in the area can make those claims. “Everything around here is the same when it comes to who provides food service to restaurants,” shared Kabo, “It’s the same product, that comes out of a bag or a can. We really pay attention to flavor.” This means the food is prepared fresh and sauces made daily, bringing local ingredients to life by design.
While the menu has evolved, one dish has emerged as Seafire Grill’s signature: the Chilean sea bass. “It’s gone through a few versions,” Kabo explained. “At first, it was more Asian-inspired. Then another chef gave it an Italian chili sauce, but that didn’t quite fit with our clientele. Now it’s a lemon-lemongrass preparation, and it’s the one dish where people say, ‘Wow.’”
Much of Seafire’s success lies in its sourcing. Seafood comes from St. Petersburg, keeping it as local as possible. “Of course, things like Chilean sea bass or cold-water salmon aren’t local,” Kabo explained. “And our lobster comes from Maine because that’s what people want. But where we can, we keep it local.”
Meat sourcing is an ongoing process. “We don’t stick to one supplier,” he said. “We’re always looking for the best quality and best prices. You have to pay attention. Sirloins were more expensive than filet mignon for a while, and no one’s going to tell you that—you have to catch it yourself.”
Even the bread program has been elevated. “We just partnered with a local bakery to bring in fresh dough,” Kabo said. “We proof it here, bake it here. We’ll rotate them out every couple of weeks.”
For Kabo, food is only part of the dining experience. “When I walk into the dining room, I’m not just looking at the plates,” he said. “I’m looking to see if people are talking, conversing, enjoying themselves. Are they on their phones, or are they interacting? That’s what matters to me.”
It’s why he emphasizes the experience over fine dining formality. While Seafire has hosted wine dinners in the past, Kabo is cautious about going too upscale. “We’re trying to move away from just fine dining,” he explained. Allowing there to be a dish and an experience awaiting every patron.
But behind the food lies an equally important value: teamwork. The chef credits his prep team, many of whom have been with the restaurant since day one. “They’re my backbone,” he said. “They are loyal, they care, and they’ve been here through it all.”
For diners, the polished plates and relaxing atmosphere might suggest a serene process. But inside the kitchen, the reality is far more hectic. “The amount of times my name is called in a day is insane,” Kabo admitted. “I’ve had four people talking to me at once.” Beyond the cooking, there’s constant ordering, managing personalities, and fielding sales calls from vendors. “A lot of people think it’s glorious—but it can be very stressful” This type of care for the staff and the patrons shows the reason Seafire Grill has built a loyal following.
The team at Seafire doesn’t take that trust and loyalty for granted. They are looking to build on it to be the number one waterfront dining destination in New Port Richey and a fixture with the locals for years to come. To learn more about Seafire’s menu, large gathering spaces and all the team has to offer, visit seafire-grill.com.
“When I walk into the dining room, I’m not just looking at the plates, I’m looking to see if people are talking, conversing, enjoying themselves.”