Rusty's Surf & Turf RestaurantPosts

🌟 WE’RE BACK! 🌟
Great news, Rusty's Surf and Turf family! The evacuation is over, roads are clear, and our food trucks are stocked! Our team is in the kitchen, working hard to reopen for dinner TONIGHT at 5:00 PM.

🍽️ On the menu:
🥩 Juicy American Wagyu New York Strip 🍊 Orange Honey & Ginger Chicken with Hawaiian Mac and Sticky Rice (a chef favorite from Hawaii!) + More specials to be announced!

Secure your table now on our website, TripAdvisor, Google, or OpenTable. Don’t miss out—let’s celebrate being back together!

#WeAreBack #HurricaneRecovery #SupportLocal

Looking for a charming, organized hostess to join our restaurant team, part-time, for the end of the season! Help manage the front door and greet guests with Southern Charm and Aloha. DM me if you're interested! 🍽️✨

Indulge in the decadence of American Wagyu and Kobe steak! Both hail from Wagyu cattle, prized for their intense marbling and rich flavor, but their origins set them apart. American Wagyu, raised in the U.S. and often crossbred with Angus, offers a tender, flavorful bite with a touch less fat. Kobe steak, a luxurious Japanese Wagyu, comes solely from Tajima cattle in Hyogo Prefecture, Japan, raised under strict standards for an unmatched buttery texture and umami depth. Kobe’s rarity and rigorous production make it a premium delicacy.

Exciting news for Rusty Surf and Turf guests! I’ve received an exquisite strip loin of American Wagyu for a special treat. Stay tuned for updates on how we’ll prepare this mouthwatering delight! 🍖✨

#RustySurfAndTurf #AmericanWagyu

Owning a restaurant has always been my dream as a chef—a place where my vision for exceptional food and hospitality comes to life. That dream hinges on a team that shares your passion and executes it with precision. Every year brings unique challenges, but sometimes, everything clicks. When I first opened Rusty's Surf and Turf we were overwhelmed by an unexpected rush. The crowds came faster than we could handle, and I lacked the experience to tame the chaos. We nearly crashed and burned, losing great employees and loyal customers in the process. The next few years were about rebuilding our brand—refining systems, perfecting recipes, and earning back trust. Then came COVID, the years of lost opportunity. The island was buzzing, but help was nearly impossible to find. There were moments I considered walking away, letting the dream die. But with my son in school and no better path forward, I pressed on. Every day, I tackled the tasks I dreaded because they had to be done. My reward? A few precious hours cooking and connecting with our guests—the heart of why I do this. Year after year, we improved our processes, our food, and our consistency. The traffic through our front door grew steadily as our deliverable became something we could be proud of. This year, despite its own challenges, we’ve built a team that truly gets it. They understand me, the brand, and our vision for high-quality, consistent food delivered at volume. They’re not just staff—they’re partners in making this dream a reality. If we ever fell short in those early years and disappointed you, I’m sorry. Please give us a chance to win you back. Come experience the Rusty Surf and Turf we’ve worked so hard to become—your table is waiting.