Weekly Happenings

Jupiter locals, Seamus here. You know Salty Zebra Bistro for our commitment to quality, our scratch kitchen, and Chef Michael Luth's passion for turning local ingredients into unforgettable dining. But we've been listening. We hear you when you say you want more opportunities to experience that quality, especially during those earlier evening hours.

That's why we're excited to introduce something truly special: Chef Michael Luth's Golden Hour Pre-Fixe.

This Isn't Your Average Happy Hour. This is Elevated Value.

This isn't about half-price apps and watered-down drinks. That's not our style, and it's not Chef Luth's philosophy. The Golden Hour Pre-Fixe is a strategic offering, a window from Tuesday through Saturday, 5:00 PM to 6:00 PM, where you can savor a meticulously crafted, 4-course menu for just $45.

Chef Luth is a master of flavor, not flash. His approach to this menu is simple: take the incredible bounty of Florida's land and sea – what's fresh, what's seasonal – and transform it into a cohesive, delicious narrative. Each week, the menu will shift, a testament to his creativity and commitment to sourcing the best. You'll find new discoveries, thoughtfully prepared, every time you visit. This aligns perfectly with the evolving dining landscape, where guests seek both refined experiences and approachable environments.

Why the Golden Hour?

Jupiter comes alive in the early evening. Whether you're catching a sunset tour at the Lighthouse, heading to an event at Harbourside, or simply looking to enjoy a relaxed, high-quality meal before the rush, this hour is designed for you. It's the perfect prelude to whatever your evening holds, offering a sophisticated dining experience without consuming your entire night.

What to Expect:

• A Culinary Journey: Four courses that highlight Chef Luth's technique and dedication to flavor. Expect dishes that celebrate seasonal vegetables, fresh seafood, and expertly prepared proteins.
• Exceptional Value: At $45, this pre-fixe offers a taste of fine dining that's accessible, making it an ideal regular indulgence.
• Thoughtful Pairings: Enhance your meal with our specially priced house wines at $8 a glass, standard mixed drinks for $7, or enjoy $5 off any of our craft cocktails. No compromising on quality, even with the specials.
• An Intimate Setting: The Bistro ambiance, refined yet comfortable, sets the stage for a memorable meal.

Come discover the value of true craft.

– Seamus & The Salty Zebra Bistro Team

We don't just pour cocktails. We build them—layer by layer, note by note. And the quiet heroes behind most of them? Housemade bitters.

Bitter doesn't mean harsh. It means balance. It means bite. It means flavor that lingers long after the glass hits the table.

We make our own. From scratch. And we put them to work where it counts—like in this month's featured cocktail: The Sinner.

Why We Make Our Own Bitters

Most bars pour off-the-shelf bitters like they're just there to check a box. That's not how we operate.

Every bitter we make is designed to elevate one of our signature cocktails—like our latest batch: Toasted Spice & Cocoa Bitters.

Gentian root, cacao nibs, burnt orange peel, cardamom, Maldon salt. Built in-house, infused with purpose. It's deep, savory, smoky—and made to wake up rum.

Featured Cocktail: The Sinner

A little dangerous. A little smooth. A lot of flavor.

We'll be dropping more behind-the-bar and behind-the-line content like this each month. But only subscribers get the first taste—and sometimes, the whole drink.

Late-night buyouts, corporate lunches, showers & celebrations in Jupiter

Some gatherings need more than a good reservation. They need the room, the soundtrack, and a team that actually cares how the night feels.

At The Salty Zebra Bistro and The Locals Pub, we host the moments that matter in Jupiter and Tequesta — late-night wedding after-parties, corporate luncheons that don't feel stiff, bridal showers with real food, and daytime events that look nothing like a hotel banquet.

This is how private events work across our two spaces, one address.

Two Spaces, One Address

You've got options under one roof:

Use them separately or together for a full night: Bistro for the main event → Locals Pub for the after-party.

Late-Night Buyouts & After-Parties

When the venue shuts down, you don't have to.

We offer after-hours buyouts so you can keep the celebration going in a space that's fully yours. Great for:

• Wedding after-parties
• Rehearsal dinner follow-ups
• Big birthdays and anniversaries
• Friends-and-family nights that want a "private bar" feel

What we handle:

• A menu built around late-night bites and favorites from our bar menu
• Bar packages that match your crowd (elevated cocktails, beer and wine, or full open bar)
• Flow: arrivals from your main venue, first drink, food pacing, last song

You choose the energy — more lounge, more party, or somewhere in between. We shape the night around it.

Corporate Lunches & Business Events

No sad buffet tables. No sad coffee.

We host corporate lunches, strategy days, and client dinners that feel like a proper Jupiter meal, not a generic hotel function.

Use The Salty Zebra Bistro when you want:

• A coastal, bright room that feels polished
• Plated or family-style menus
• Space to present, talk, and still eat well

Use The Locals Pub when you want:

• A more casual, moody setting
• Projector or screen support
• Team mixers and happy-hour style events

We'll work with you on timing, dietary needs, and pacing so the agenda and the food actually support each other.

Showers, Brunches & Daytime Celebrations

Daytime events can be some of the best ones — especially near the inlet.

The Bistro is ideal for:

• Bridal showers and baby showers
• "Sprinkle"-style gatherings
• Brunch-style celebrations and micro-weddings
• Daytime birthday or anniversary events

A typical Signature Shower or brunch might include:

• A grazing display (seasonal fruit, artisanal breads and pastries, local honey, jam, whipped butter)
• Bites like mini grilled cheeses with honey, tuna tartare cups, sliders, and crisp seasonal canapés
• Dessert minis — Key lime bites, chocolate, bread pudding — in small, polished portions
• A mimosa bar, plus coffee and tea

We adjust the mix based on your crowd, time of day, and how you want the event to feel — light and social, or more structured around speeches and toasts.

How Pricing Works (Simple, No Room Fee)

We keep this part straightforward:

We use food & beverage minimums, not room-rental fees.

Every dollar you spend goes into what your guests actually eat and drink.

Minimums depend on:

• Day of week
• Time window (daytime vs evening vs after-hours)
• Which space you're booking (Bistro, Pub, or both)

Daytime events like showers and corporate lunches have their own minimums. After-hours buyouts (like late-night parties in the Bistro or Locals Pub) operate on higher minimums based on the window and whether we're overlapping public hours.

Service charge and tax are standard and clearly laid out in your proposal — no surprises.

What We Serve at Private Events

We don't hand you a "banquet menu" that looks like everyone else's. We build menus that feel like The Salty Zebra and Locals Pub, tuned to your event.

Examples of what that can look like:

Everything is tailored — this is just the starting point.

How Early to Book (and What If You're Late)

Ideal lead time:

• 4–6 weeks for weekend showers, rehearsal dinners, and holiday parties
• 2–4 weeks for weekday corporate lunches and smaller gatherings

But if your date is coming up fast, still reach out. We pull off beautiful last-minute events all the time as long as the date and time are open and you're flexible on menu specifics.

For prime dates — December holidays, peak season weekends, big Jupiter weekends — the earlier you contact us, the more control you have over timing and space.

We see "farm-to-table" slapped on menus everywhere—too often without thinking. But as Thomas Keller once pointed out, "every restaurant is farm‑to‑table" by default—and labels alone don't mean much.

What matters isn't the phrase—it's the practice.

Why That Label Falls Short

Keller calls the term "absurd" in its current form. Sure, produce comes from farms, but quality, seasonality, and real sourcing—those aren't guaranteed by buzzwords.

Here at The Salty Zebra, we don't chase labels. We chase flavor and integrity.

How We Source

• We work year-round with three local farms plus one seasonal hydroponic grower—because South Florida heat isn't gentle.
• We pick the best ingredients, even if it means going beyond 25 miles.
• We're all about native citrus, fresh herbs, sea purslane, and locally caught fish—when it delivers real flavor.

Farm & Ocean: The Backbone of Our Menu

We rotate dishes based on seasonal catch (wahoo, swordfish, Key West shrimp) and fresh produce from Kai Kai Farms.

Our chef sources what's best, not just what's labeled local, and brings it to your plate unfiltered.

That's why our Grilled Carrots pop brighter than most, and our pasta feels like it was made yesterday (because it was).

Bonus: Our House Bitters Are Local, Too

We're not just about veggies and fish. Our bar team crafts Toasted Spice & Cocoa Bitters in-house—ginger, cacao, burnt orange, and a pinch of Maldon salt.

They're proudly made here, in Jupiter, and featured in cocktails like The Sinner.

November brings a new rhythm to Jupiter — cooler evenings, fuller tables, and a menu that leans into the season without losing its Florida soul. At The Salty Zebra Bistro, we've rolled out a brand-new bar menu and a dessert built to surprise even our regulars.

The Bar Menu: Technique Meets Casual

Our new bar program isn't an afterthought — it's a chef's menu built for the bar stool. Each plate is meant to pair with a cocktail, a glass of wine, or a casual night out when you still want food with intent.

Highlights include:

• Kimchi Deviled Eggs with micro cilantro and Korean chili heat — familiar, but alive with umami.
• Roasted Carrots & Malaysian Curry from Colab Farms, bright and aromatic.
• Crispy Brussels with truffle honey and aged balsamic — sweet, earthy, crisp perfection.
• Onion Scarpaccia layered with Gratitude Gardens mushrooms, Calabrian chili, and pecorino — Italian street food, Jupiter-style.
• Smash Burger with white cheddar and shaved romaine on our CBS blend, built for flavor not flash.
• Bar Cuts like a 5oz Changel Farms NY Strip with bone marrow au poivre and Le Belle Farms duck roulade with cherry jus — small plates, big craft.

Each dish is designed by Chef Michael Luth to feel indulgent yet intentional — made for the guest who wants that "chef's touch" without committing to a full tasting menu.

The Dessert: Pumpkin Mousse, White Chocolate Shell, and a Little Fun

To mark the season, our pastry team created a dessert that's both elegant and light-hearted — a Pumpkin Mousse tucked inside a white-chocolate shell, resting on apple emulsion and pepita & cacao-nib soil.

It's the kind of plate that makes people smile before they take a bite — a nod to Thanksgiving nostalgia without crossing into cliché. Sweet, creamy, a hint of spice, and built with the same attention to texture and restraint as our savory courses.

The Intent Behind It All

For us, this menu isn't just new dishes — it's the next step in how we want people to use our space.

Come for a drink, stay for a few plates. Drop by after work or slide over from The Locals Pub next door for a proper date night handoff.

Every element — from the local carrots to the duck roulade — connects back to our purpose: to deliver craft and warmth in equal measure.

There's a certain thrill in pulling up to The Salty Zebra on a Tuesday and feeling the buzz as if it were Saturday night. We've always believed that good food and great company shouldn't wait for the weekend, and now we have the line‑up to prove it. Our latest slate of weeknight specials is designed to turn ordinary evenings into mini‑vacations—complete with free meals for the kids, half‑priced wine, live music, and an invitation to Palm Beach County's biggest culinary event.

Kids Eat Free Tuesdays

Parents often treat dining out like a weekend luxury because a midweek meal can feel like chaos. But research shows that family‑friendly promotions like "kids eat free" nights resonate with customers—and we agree. Every Tuesday, when you purchase an adult entrée, we'll feed your children for free. Picture them twirling house‑made pasta with a grin while you dive into our Colorado Lamb Ragout, slow‑braised in red wine and finished with torn basil. Or perhaps you're more of a Key West Yellowtail Snapper Puttanesca person; our fish comes straight from the folks at Cod & Capers and is simmered with olives, capers, and San Marzano tomatoes.

Our Tuesday nights aren't just about saving a few bucks. They're about bringing the community together and letting families feel welcome. Plus, we've extended Happy Hour from 5–6 PM (Tuesday through Saturday) with $4 off craft cocktails, $8 glasses of wine and $2 premium oysters from Cod & Capers. There's no reason you can't sip a well‑balanced Negroni while your kids devour a hand‑tossed pizza.

Wine & Dine Wednesdays

Midweek romance is now a ritual. On Wednesdays we transform date night into a wine lover's paradise. All bottles from our 75‑label list are half‑price, so whether you're celebrating a milestone or just making it through hump day, you can pop something special. For anyone hungry enough to commit to two entrées, we'll throw in a complimentary appetizer. Choose from our Melted Brie with grilled baguette, the Heirloom Carrots with tahini and black garlic, or a seasonal Cauliflower Bolognese that proves vegetarian dishes can be as indulgent as beef.

Promotions like these aren't random; industry experts highlight the power of targeted experiences like date‑night packages to drive repeat visits. We've taken that to heart by blending affordability with an upscale vibe. Order that bottle you've been eyeing and leave the cork fee to us.

Ladies' Night Thursdays

Traditionally, ladies' nights meant neon cocktails and bar napkins. We're rewriting the script. Happy hour runs all night on Thursdays with $8 house cocktails, natural wines by the glass and bar bites that go beyond fried mozzarella. Our plant‑forward appetizers such as Lion's Mane Malaysian Curry and Mushroom Pâté cater to the growing number of flexitarian diners—over 42% of Americans identify as flexitarians—who crave flavor without sacrifice. Of course, if you'd prefer to keep it classic, our bartenders will gladly shake up an Old Fashioned or a cucumber‑mint gin fizz. The point is to gather your crew, dress up (or down), and make the bar your living room.

Dinner & Dive Fridays

When Friday rolls around, you deserve a two‑part adventure. Start with dinner at The Salty Zebra—maybe our Maine Lobster Linguine or a Chef's Special like black truffle–crusted grouper. Then slip through the back door into our sister bar, Locals Pub, where live bands and DJs bring the weekend energy until late. This mash‑up of fine dining and dive‑bar vibes plays into the trend of experiential dining: customers today want more than a meal; they want a story to tell.

Flavor South Florida in September

As summer winds down, we're gearing up for Flavor South Florida (formerly Flavor Palm Beach)—Florida's largest restaurant month. From September 1–30, participating restaurants offer prix fixe menus ranging from $25 to $70, drawing locals and tourists to discover new favorites. We're excited to craft a special, chef‑curated menu showcasing our seasonal dishes, local seafood and Florida's bounty. No tickets are required; just make a reservation and enjoy the ride.

Florida summers are not for the faint‑hearted. The sun beats down, the humidity hugs you like a warm towel, and mango trees hang heavy with golden fruit just waiting to be plucked. In Boca Raton, we lean into the heat — we're a bistro named after a salty zebra, after all — and that means celebrating the season's produce and cranking up the spice.

Why Now? Because July & August Are Mango Season

At the farmers' markets up and down the Treasure Coast, mangoes take centre stage in July and August. According to Florida's agricultural calendar, this is when mangoes, guava, longan, passion fruit, peanuts, avocados and mushrooms are at their peak. It's the time when Kai Kai Farm's mangoes drip with sunshine and Gratitude Gardens' mushrooms smell like a walk in the woods. Those bright, tropical flavours scream to be turned into something memorable.

Fun fact: Modern restaurant marketing is all about authentic engagement and community. Trends for 2025 focus on social media storytelling and integrated digital experiences, but diners still crave a sense of place. "Green is the New Black," meaning guests care about where their food comes from — exactly why we shout about our local farms.

Introducing the Mango Picante — Our Spicy Florida Sling

When we're dreaming up drinks, we look to what bartenders around the world are experimenting with. EHL Insights reports that savory and spicy cocktails are trending; mixologists are weaving umami ingredients like miso and seaweed into drinks and using chili‑infused syrups and jalapeños for heat. Enter the Mango Picante, our love letter to Florida's sweetest fruit and that fiery trend.

This cocktail hits all the notes:

• Local mango puree: made from Kai Kai Farm mangoes (July means they're perfect).
• Heat: house‑made jalapeño agave and a rim dusted with tamarind‑chili salt.
• Umami: a splash of miso‑washed tequila nods to the savoury cocktail movement.
• Balance: fresh lime and cilantro keep it bright, because a good spicy cocktail should be "complex but drinkable".

Members of our Off The Menu list always taste new libations first. When you join, your first Mango Picante is on us — consider it a thank‑you for being in the know.

A Dish as Vibrant as the Cocktail: Mango & Avocado Ceviche

Seasonal eating isn't just about fruit. The marketing gurus tell us diners want healthier plates with plant‑forward dishes, and we agree. Our chefs created a ceviche inspired by tropical nights and the produce available right now.

What's on the plate:

• Citrus‑marinated local catch — we're rotating between Florida snapper and pompano, depending on what comes off the docks that day.
• Mango & avocado — cubes of ripe mango and creamy avocado from Kai Kai Farm and local orchards add sweetness and richness.
• Crunch — shaved radish, toasted peanuts (also peak‑season) and micro‑greens from CoLab Farms.
• Heat & acid — serrano chile, pink grapefruit segments and a splash of passion fruit juice make the dish sing.

The dish is light, gluten‑free and exactly what you crave when the thermometer climbs. It also pairs beautifully with the Mango Picante — think of it as a Florida summer tasting menu.

Chef's Table: Our Sourcing Ethos & Community

If you've been following our farm‑to‑table series (and our open rates tell us you have), you know we don't use farm‑to‑table as a buzzword — it's a promise. We visit Kai Kai Farm weekly to choose produce at peak ripeness, and we're constantly talking with Gratitude Gardens about mushroom varieties. We get our bread from Bread by Johnny and lamb from Danny Kays because these people are neighbours, not suppliers. Marketing pros say that community is key — hosting events and supporting local initiatives creates loyal guests — but we've believed that since day one.

Here's how we put it into practice:

• Seasonal menu changes: our chefs rewrite the menu every few weeks to spotlight what's in season.
• Farm dinners: once a month we host a pop‑up dinner at a partner farm. You eat under string lights in the field where your produce grew — talk about transparency.
• Waste not: our bar program repurposes kitchen scraps; citrus peels become bitters, and herb stems infuse our syrups. Sustainable practices matter because, as marketing trends remind us, diners want to "feel good about where it comes from".

The Blog Recipe Behind the Scenes

Great food blogging isn't just listing ingredients. As industry guides explain, compelling posts weave personal anecdotes, clear descriptions and practical tips. That's why we share our process — from tasting mangoes in the groves to testing miso wash ratios in our bar lab. Those stories foster a connection and make you feel like you're in the kitchen with us. Successful bloggers also know that readers love concise recipe breakdowns and storytelling, so expect future posts with behind‑the‑scenes photos and maybe even the secrets to our miso‑washed tequila.

No spam. No fluff. Just flavor.

Get a free appetizer (up to $20 value) on your next visit when you sign up for Off the Menu, our email list crafted for diners who crave more than just what's printed on the page.

Perks include:

• Early access to new cocktails, dishes, and events
• One-off dinners and off-menu surprises
• Direct notes from our chef and bar team
• Freebies like first sips or small plates just for subscribers