E.J. and Robin Harvey lease the Seagrille and begin to build the business. The philosophy is to appeal to summer visitors and the year round population through consistent fresh, local seafood whenever possible joined with warm, personal service.
The Harvey’s bought the building from Larry B. Whelden. This provides the security to begin a series of upgrades to the property.
Neighborhood friend Ron Winters does a major renovation to the existing bar area.
Ron Winters guides a dining room renovation along with a local decorator who assists with the upgrade.
Zack Lindsay joins the Seagrille after working a number of years with Robin and E.J. and returning with a fresh experience from Charleston S.C. to become the Front of the House and Beverage Manager.
Jeff Schneider and crew installed new and long over due dining room lighting.
Four years after graduating from the Culinary Institute of America, and doing some seasonal work in Maui and Charleston, Tucker Harvey makes the year – round jump to Chef de Cuisine.
The Seagrille undertakes an exciting Patio renovation with help from Ron Winters and crew. Extending the availability for outdoor seating and providing a new function space is a great addition!