You’re walking into a restaurant, and there is a 33,500-gallon fish tank staring you in the face. It’s huge. It’s basically a piece of the Gulf of Mexico dropped into a dining room on Gulf Boulevard. Most people assume places like RumFish Grill St. Pete are just tourist traps designed to distract you with shiny things so you don't notice the mediocre food. Honestly? That's usually a fair assumption in Florida. But this place is different.
It’s located at the TradeWinds Island Resorts, specifically the RumFish Beach Resort side. The tank itself was built by Wayde King and Brett Raymer from the Animal Planet show Tanked. It’s a whole ecosystem. You’ve got red drum, snook, and even small sharks swimming past your table while you’re trying to decide between the blackened grouper or the ribeye. It is a bit surreal.
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The Atmosphere at RumFish Grill St. Pete
Most "underwater" dining experiences feel cramped or artificial. This one feels open. The restaurant is split into several distinct areas, including a massive indoor dining room, a long bar area, and an outdoor patio that captures that specific St. Pete Beach breeze.
The lighting is low. The focus is on the blue glow of the water. It’s the kind of place where you see families with kids glued to the glass next to couples on a high-end date. It shouldn't work, but it does. The scale of the tank—taking up an entire wall—changes the acoustic profile of the room. It’s not whisper-quiet, but it’s not a chaotic beach bar either.
If you want the best seat, you need to ask for a "tank-side" table when you book. They can’t always guarantee it, because everyone wants to sit there, but arriving early for a 5:30 PM reservation helps your odds significantly. If you’re just there for a drink, the bar also offers views of the fish, though from a slightly different angle.
Eating Next to the Fish (Yes, It’s a Little Weird)
There is a certain irony in eating a seafood platter while a snapper watches you. Some people find it hilarious; others find it a bit awkward. If you can get past the existential crisis, the menu is actually quite sophisticated.
The focus is "Gulf-to-Table." This isn't just a marketing buzzword they slapped on the menu. They actually source heavily from local waters. The Caribbean Ceviche is a standout—it's bright, acidic, and doesn't rely on too much filler. They use Mahi-Mahi, lime juice, and coconut milk, which gives it a creamy finish that most Florida ceviches lack.
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The Grouper Standard
In St. Petersburg, grouper is king. If a restaurant fails the grouper test, it fails the city. At RumFish Grill St. Pete, the grouper sandwich and the blackened grouper entree are the benchmarks. The fish is thick. It’s flaky. It doesn't have that "frozen-then-thawed" mushy texture you find at the cheaper kiosks down the beach.
They serve it with a lemon-butter sauce that is rich but doesn't drown the natural flavor of the fish. If you aren't a fish person—which, why are you here?—the short rib is surprisingly tender. It's braised for hours. It falls apart if you even look at it with a fork.
Beyond the Main Course
Don't skip the appetizers. The "Firecracker Shrimp" is a bit of a cliché in Florida, but theirs has a specific kick that lingers without burning your palate.
- The wedge salad is massive. Like, "don't order an entree if you eat the whole thing" massive.
- The tuna poke is served with wonton chips.
- They have a solid selection of craft beers from local breweries like Cigar City and 3 Daughters.
The "Swim with the Fishes" Experience
One thing that separates RumFish from literally every other restaurant in Pinellas County is the snorkeling. You can actually get inside the tank.
It’s an educational program run through the resort. You don't have to be a guest at the TradeWinds to do it, though guests get a discount. You put on a wet suit, grab a snorkel, and spend about 20-30 minutes floating on the surface while the fish swim below you. It's controlled. It's safe. It’s also a little terrifying the first time a nurse shark glides underneath your fins.
A percentage of the proceeds from these programs goes toward conservation efforts. They work with groups like the Guy Harvey Ocean Foundation. It’s not just a gimmick; there is a genuine thread of marine education woven into the business model. The staff can tell you the name of almost every fish in there. They know which snook is the aggressive one and which gag grouper likes to hide in the artificial reef structures.
Practical Logistics: Parking and Reservations
Let's talk about the annoying part: St. Pete Beach parking. It’s a nightmare. Most of the time, you’re circling lots or paying $20 to park in a sandy pit.
If you’re dining at RumFish, you can usually get validated parking through the TradeWinds, but you have to enter through the main resort gate. Tell the security guard you’re there for dinner. During peak season (March through May), the lots fill up fast. Honestly, just take an Uber or a Lyfy if you’re staying nearby. It saves you twenty minutes of frustration.
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When to Go
- Lunch: Much quieter. Better for kids who want to see the fish without the dinner crowd.
- Happy Hour: Usually 4:00 PM to 6:00 PM. The drinks are cheaper, and the bar menu is solid.
- Dinner: 7:00 PM is the "Golden Hour." The tank is fully lit, and the vibe is at its peak.
Reservations are basically mandatory on weekends. You can try to walk in, but you’ll likely end up waiting at the outdoor bar for an hour. Use OpenTable or call them directly. If you have a large group (8+ people), call at least a week in advance. They have a few circular booths that are perfect for groups, but they are the most requested seats in the house.
What Most People Get Wrong
People think RumFish is a "fancy" dress code place because of the prices. It’s not. It’s St. Pete. You’ll see guys in flip-flops and Tommy Bahama shirts sitting next to people in suits. As long as you aren’t wearing a wet bathing suit, you’re probably fine. It’s "Florida Casual."
Another misconception is that the tank is just for show. It’s actually a sophisticated life-support system. The water is filtered constantly to mimic the salinity and temperature of the Gulf. It's a massive technical undertaking that requires daily maintenance by a specialized team of divers and biologists. When you see a diver in the tank scrubbing the rocks, they aren't performers; they're the janitors of a very expensive underwater house.
Is It Worth the Price?
You’re going to spend money here. An entree, a couple of drinks, and an appetizer for two people will easily clear $150. Is the food $150 good on its own? Maybe not quite. But you aren't just paying for the calories. You’re paying for the fact that you’re eating inside a world-class aquarium.
Compared to other high-end spots on the beach like Spinners or Maritana, RumFish is more accessible and arguably more "fun." It’s less stuffy. The service is usually "resort-style," meaning it’s friendly and professional, but it can get a little slow when the house is full. Be patient. Order another Mai Tai. Watch the sharks.
Actionable Insights for Your Visit
To get the most out of RumFish Grill St. Pete, follow these specific steps:
- Book the "Tank-Side" Request: Use a reservation app but follow up with a phone call at 4:00 PM on the day of your reservation to confirm your preference.
- Visit the Retail Store: There is a massive shop attached to the restaurant. It’s not just cheap t-shirts; they have high-end marine art and some actually cool gear. It's also where you sign up for the tank snorkel.
- Try the "Everglades" Cocktails: They have a specific drink menu that uses regional flavors like Florida citrus and spiced rums. The RumFish Punch is the "standard," but the darker rum drinks are better balanced.
- Check the Weather: If it’s a clear night, the outdoor fire pits are a great place to end the evening. You get the sound of the ocean without the crowd of the dining room.
- Walk the Beach After: The restaurant has direct beach access. St. Pete Beach is famous for its "sugar sand." A ten-minute walk after a heavy seafood dinner is basically a local tradition.
If you are looking for a place that captures the intersection of Florida's kitschy "roadside attraction" history and its modern culinary ambitions, this is it. It’s big, it’s loud, it’s blue, and the grouper is fresh. You can't ask for much more from a night out on the Gulf.