Dear Reef Hut,

My apologies because I’m about to blow your cover. I know you like to believe that you’re the best kept secret on The Reef, but there are plenty of us who come to your tucked away courtyard eating spot to know you really want to feed more of us. Lou Lou, your #1 Cook, calls the Reef Hut a Mom and Pop restaurant.  If that means hearty food, speedy service, and convenient hours of operation, he has your number…which, by the way is 305-501-5530.  What’s so great about your food is that it can be ordered on a whim and ready when the golf cart goes to pick it up. For sure, customers are welcome to take food home or have a picnic sitting outside on brightly painted chairs and benches with umbrellas to shade the sun and in the evening with strings of lights twinkling overhead.

I had a heart to heart with Vilma, your organized manager whose hustle keeps things moving even in the busiest times. She loves her job and the Associates who work with her. She says, “There are eight of us. We’re a team. We know our jobs, but are ready to help each other put in more time if we need to. Picture this. The phones are ringing, customers streaming in to pick up a Grab and Go meal, two cash registers open, Contractors and Members lined up to order or pick up pre-ordered food. We stay focused. We do it.”

The menu changes every day and a recorded voice tells what the specials are: soup, sandwich, pizza, salad, entrée and always a Contractor’s Special reasonably priced, to appeal to workers on The Reef. The evening specials are keyed to theme nights (I relish Thursday’s barbequed chicken). Can’t decide? Check out the full menu for ideas. For something different, try a gluten free cauliflower pizza.  Who’s in charge in the kitchen? Chef Fitz runs the show, and he doubles in brass as Chef at the Associates Café, always on the lookout for Members’ suggestions and ideas. He counts on the Reef Hut team to handle day-to-day operations. The Associates’ Spotlight shines on them—Vilma, Cely, Lou Lou, Andreas, Ehome, Antoine, Adrian and Ranji.

Your most popular dish is lasagna, but pizza and calzones are a close second. Lou Lou likes to cook fried chicken. He notes that people eat more in cool weather. Food energizes, and the Reef Hut staff is happy to pile it on in all kinds of weather. Did I mention the dress code? It’s zero. The only expectation is clean and casual Ocean Reef. Reef Hut, we’re coming for lunch, and we’ll spread the good news. If you’re swamped with new customers, it’s because everyone knows there’s no fake news in the Reef Press.

Sincerely,

Gertrude Mann

P.S. Detective Giovanni Melis reports on Reef Hut history:

Up to 1988 on the property where Reef Hut is now located was the Associates Uniform Room. 1988 a concessioner/private company rented the space from then up to 1998. It was called Chase’s Café and it operated serving breakfast and lunch. 1999 The Club took it over and renamed it Reef Hut and served lunch November to May. 2016 We started serving lunch and dinner, refreshed the patio, added more seating capacity. 2017 rebuilt courtyard, added extra outdoor tables, improved landscape and lighting, still serving lunch and dinner.