The Brinehouse opened in Safety Harbor as a sister concept to The Dunedin Smokehouse, built by the same owners around a different technique: instead of smoking meats, the kitchen brines and marinates them, then finishes everything on a wood-burning grill. Chef Tony Bruno helped shape the concept, which the team describes as New American cooking made from scratch, with nothing frozen.
The menu runs through brined and grilled meats, pressed sandwiches, seafood, and a rotation of sides and chef-driven specials that change regularly. Live music brings regulars in on weekends, and the room has built a reputation locally for generous portions and attentive service.
The restaurant operates alongside its sister location, The Dunedin Smokehouse, and has become a fixture in the Safety Harbor dining scene since opening.
The menu runs through brined and grilled meats, pressed sandwiches, seafood, and a rotation of sides and chef-driven specials that change regularly. Live music brings regulars in on weekends, and the room has built a reputation locally for generous portions and attentive service.
The restaurant operates alongside its sister location, The Dunedin Smokehouse, and has become a fixture in the Safety Harbor dining scene since opening.