Author Archives: Lauren Harrison

Oleta River Grill Brings New Life to a Miami Landmark

This July, Oleta River Grill at Oleta River State Park opened its doors in North Miami, breathing new energy into a waterfront space with decades of history. Built on the bones of the old Blue Marlin Fish House, a fixture dating back to 1938 with roots as a commercial fishing operation and smokehouse, the new concept blends nostalgia with a fresh identity and an ambitious vision for what a property restaurant can be.

Two images overlapping. The background image shows the interior of the new Oleta River Grill. The foreground image shows a mural being painted by an artist in the restaurant.

A Storied Site, Reimagined

The Blue Marlin Fish House had sat closed and in disrepair for years before the team stepped in. “It was in all sorts of disarray and not functioning, but it did have kitchen equipment, so we knew we could salvage it,” said Laura Sherman, Vice President, Hospitality. The team preserved the original structure but rebuilt nearly everything else: new flooring, new seating, refurbished decks. Additionally, a screen enclosure was added to allow guests to enjoy open-air dining with the outdoor breeze.

Two vibrant murals commissioned by a local artist give the restaurant a playful edge. Splashed across the building, bold yellows, reds, and blues practically beg passersby to pull over and see what’s cooking.

The Concept and the Menu

Rather than reinvent the wheel, the team leaned into what made the original space beloved. “We really approached it along the same way that it was before … really just kind of freshened it up, but still keeping with the seafood vibe,” said Chris Lee, Area Manager. The menu features fan favorites like smoked fish dip and conch fritters alongside other popular items like seafood tacos, carnitas pork tacos, and mojo pork sliders, plus burgers and wings. Mike Lutz, General Manager & Executive Chef, Doho Cafe at Doheny Beach, lent his culinary expertise to help develop the menu and open the property.

More Than a Restaurant: A Kayak Launch, Too

One of the property’s best-kept secrets is its water access. Guests can rent and launch kayaks directly from the restaurant, a shortcut alternative to the often-crowded main rental area in Oleta River State Park. “It’s right there on the river,” Lee said. “You know, somebody can go and take a kayak out and come back and come sit at the restaurant … and just relax and enjoy the atmosphere.”

Behind the Scenes

The project took roughly eight months from concept to opening. General Manager David Snyder, Food and Beverage Manager Deja Lawson (who’s relocating from Virginia and joining the team in September), and the property’s growing staff have been instrumental to getting things up and running. Additionally, Chris expressed strong gratitude for the unwavering support from Laura Sherman and Matt Smith, District Manager. “It was truly an all-around team effort,” said Chris.

Early Response and What’s Next

Guest response so far has been overwhelmingly positive with return visitors favorably comparing new menu items to those they recall from Blue Marlin Fish House in years past. Looking ahead, the team plans seasonal menu shifts to serve both summer locals and winter snowbirds, along with live entertainment to draw in the surrounding community. As Chris put it, reflecting on lessons for other properties considering similar projects: “The biggest thing is learning your audience.”

From its storied roots to its sunny new look, Oleta River Grill is proof that a little vision, and a lot of teamwork, can turn a long-shuttered space into a true neighborhood destination. As word spreads and the paddles keep coming in, this waterfront gem is just getting started.

Semper Safe: Jason Ion, Manager of Safety and Security, has your back

If you ask Jason Ion for his safety philosophy, he won’t dress it up. “Be safe,” he says. “That’s all it is,” plain and simple. It’s a mindset forged over 20 years as a Marine, where Jason worked alongside gun crews handling heavy equipment, learning early that safety comes first, no exceptions. That same discipline now shapes how he approaches his newest role at Guest Services: Manager of Safety and Security.

Two overlapping images. The background image is a headshot of Jason Ion, Manager of Safety and Security. The foreground image is a wooden model ship that Jason built.

Jason’s path wasn’t linear. After leaving the Marine Corps, he pursued master’s degrees in both business administration and human resources, which led him into the HR department at Guest Services. Before long, safety responsibilities within his role increasingly took priority. Now, his days center on reviewing background checks, workers’ compensation claims, and incident reports, and identifying processes and procedural improvements for helping to prevent future accidents from occurring.

What the Summer Season Taught Us

As the summer winds down, Jason’s read on this year’s incident trends is that rather than dramatic or unusual events, most incidents are attributed to ordinary, everyday moments. Drawer-related hand injuries, trips, and lifting and pulling mishaps make up the bulk of incidents that cross his desk. More so than systematic issues that need to be addressed, Jason notes that taking “that little extra step” to slow down in your day can help prevent accidents.

Because Guest Services operates such a diverse portfolio, from marinas to dining venues, Jason is careful not to apply a one-size-fits-all lens. Liability and lessons learned get evaluated at the unit level, since a dock incident has little bearing on a condo property. That local approach also shapes next year’s training budgets: units with the most incidents this season will see the most focused training investment heading into next year.

Systems Already in Place

Safety audits take place year-round through quarterly checklists that are completed by each property. Checklists are aligned with Occupational Safety and Health Administration (OSHA) expectations, and Jason personally visits properties to verify compliance. Additionally, emergency response drills, including fire drills and spill containment drills, are already built into the yearly calendar.

Looking ahead, Jason would like to build a company-wide emergency action plan that establishes universal protocols (think earthquake and fire response plans) while leaving room for property-specific supplements covering unique hazards, like hazardous chemical communication at marinas. What he finds most rewarding about his role is the people he gets to work with and making sure they’re safe.

Beyond the Job

Outside of work, Jason describes himself as laid-back. He’s picked up fly fishing (no catches yet) and ties his own flies. He also enjoys building model wooden ships—intricate projects that take six months to a year to complete. He’s finished three or four so far, giving some away and keeping the rest on display.

Whether he’s tying a fly, assembling a ship, or building out next year’s safety plans one property at a time, Jason consistently brings a steady, detail-oriented approach, and it’s exactly the mindset that keeps our teams and guests protected.