Downtown Pensacola’s South Market will replace the old Saltgrass in May

Salted Grass Steak House was considered prime real estate at 905 E. Gregory St. for its picturesque views and spacious interior dining room.

Now the space is reallocated by Holly Hays, South Market Owner to rely on its vision of bringing a of local origin, made with love restaurant in Pensacola.

The flow South Marketnestled in Pensacola Historic Village at 232 E. Main St., will move to East Gregory Street in May. A brand new restaurant, similar to its concept of tapas and cocktails in Pace called Bar515will take the place of the old South Market around the same time and will still be operated by Hays.

The menu and name, however, will be completely different. The new main street. The restaurant will also be led by Bar515 chef Jason Brewer.

“It will be a very similar concept to what we do at Pace with cocktails, tapas, but we won’t have the same menu,” Hays said. “We already have a few menu items they’re testing right now, I’ve tried them all. They’re very good.”

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The South Market menu is known for taking traditional dishes and giving them a unique twist, like the homemade blue cheese fries ($8.95), the bacon jam burger ($13.95) or the bread roll. market meat ($13.95).

The new South Market will continue with all of the lunch and dinner menu staples, Hays said, but with the ability to offer more upscale menu items. More seafood, oysters and steaks are all on the table for the new menu due to the larger and improved kitchen space. She said the new location will retain an “upscale casual” feel like the original location.

Not only will the new building help accommodate a larger menu, but it will also be able to accommodate more guests with up to tripling the seating capacity of the original location, Hays said. She anticipates this will reduce wait times for customers, especially during weekend brunch.

Jason Brewer, executive chef and general manager of Bar515 Cocktails & Tapas, prepares a whiskey sauce for the evening dinner menu on November 24.  Brewer will run a new sister restaurant at 232 E. Main St. after South Market moves to Gregory Street in May.

Hays said the Southern Market concept had outgrown the space to the point that they could no longer accommodate large parties and had to stop taking brunch reservations altogether.

“It will actually allow us to bring people to brunch,” Hays said of Gregory Street. location. “We have a problem with the weekend brunches, they are so busy, we have to make people wait so long because we have just too many tables. … We will be able to accommodate people much more easily so that they don’t no need to wait two hours.”

Now, although Hays predicts they will still be busy on weekends in the larger location, customers can now sit outside and enjoy the view of the bay or create their own cocktail to pass the time .

“If they have to wait, there are outside benches and there’s the inside bar where they can have like a Bloody Mary or something. We’re hoping to expand our list of Bloody Marys so people can do like a hybrid, build-your-own Bloody Mary,” Hays said.

She said that since she owns the new building, she will continue to make renovations even after the restaurant opens, such as replacing windows to give customers a better view of the water. However, she is thrilled to open the place up for business.

If you’ve never been to the historic South Market Village location and want to try it out while you still can, South Market is open Sundays from 9:30 a.m. to 3 p.m. and again from 4 p.m. Monday to Thursday from 11 a.m. to 10 p.m., Friday from 11 a.m. to 11 p.m. and Saturday from 9:30 a.m. to 3 p.m. and again from 4 p.m. to 11 p.m.

David H. Henry