Here, Abuvala partnered with Jonathan Douglas & Associates for architectural and exterior design and Stantec on interior design and landscape architecture to achieve that modern tiki, escapism-focused atmosphere. The restaurant’s design brings the menu to life and takes advantage of Daytrader’s beachside location. And of course, I am always heavily influenced by the never-ending supply of fresh seafood from the Gulf of Mexico, as well as the exceptional products we source from our regional farmer and purveyor partners.” Daytrader is Abuvala’s fourth restaurant concept in the area, joining the ranks of Roux 30A, Nanbu Noodle Bar and Nanbu Too.
“Being a tiki bar, of course you’ll find plenty of Hawaiian influences throughout our menu, but you’ll also discover Filipino, Vietnamese and other coastal Asian flavors in both the dishes and cocktail program. “When we decided to focus on Polynesia, it was important to me that we highlight all the islands that make up that region,” Abuvala said in a press release. Bigger bites include the Sloppy Koa (an elevated sloppy joe with grilled pineapple slaw and a Hawaiian bun), Pan Seared Gulf Fish (served with pineapple fried rice and charred bok choy) and Huli Huli Chicken. You’ll find small plates like Tuna Crispy Rice (featuring Gulf tuna, honey chili aioli and lava salt), Spam Musubi (made with oyster sauce and furikake) and Maui Fries (topped with black angus beef and tamari gravy). The Daytrader, which officially opened at the end of May, is serving up a Polynesian-inspired menu.
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