d i n i n g
Fresh Ingredients + Fresh Salt Air = Fresh Perspective Chiringo offers the best of the beach in Grayton b y Te s s F a r m e r
2018, called Chiringa, a smaller restaurant serving up the same coastal vibe, drinks, and dishes to those dreaming of returning to days at the beach. “We want to continue to take the magic of Grayton Beach to other communities across the Southeast and Midwest,” adds McKoski. “The community has grown organically over the years and there’s so much value in what that represents; we are proud to become a part of the deep history here and see the po- tential of bringing the Grayton vibe to our customers back in their home states.” Both restaurants were operat- ing to-go service during Florida and Georgia’s restrictive periods and the operators jumped into quick action to develop a plan to back the staff and implement all
The restaurant and bar blends saltwater
staples, elevated proteins, and fresh produce to recreate the bright and bold flavors of easy sunny days by the water. A s Grayton Beach continues to rank as one of the top beaches in America, it’s the vibrant community that makes this beach town sought after more with each passing year. Chiringo, a casual beachside restaurant and bar serving
Chiringo Partners: Andy McKoski, Travis Matney and Jenny Toney
guidelines. The restaurants also organized fundraisers to support the community and employees during the pandemic and kept every- one employed. “As challenging as it was to consider the un- knowns at that time, we are reminded how rewarding it is to come through to the other side,” McKoski says.
a vibrant surf-side cuisine, came on the scene in Grayton in April 2016 and also has a loyal customer following coming back for more year after year. The name is derived from the Spanish “chiringuito”, meaning the casual, often portable seaside bars in Southern Spain. Owner and founding partner Andy McKoski traveled to Spain to visit some of its coastal bars as inspiration prior to acquiring the space in the heart of Grayton Beach. Originally from South Florida, McKoski grew up in the restaurant industry and spent much of his college days as a bartender and waiter. Having left the business behind for a life outside of the hospitality industry, McKoski dove back into the restaurant business in 2006, opening a string of successful restaurants throughout the southeast before deciding Grayton Beach was his ultimate destination and relocated to the area in 2015. Located in the eclectic, soulful center of 30-A in Grayton Beach, Chiringo’s laidback vibe, fresh juice cocktails, and elevated “beach food” menu creates a din- ing experience with a stellar backdrop for lasting memo- ries along the Gulf of Mexico. The restaurant and bar blends saltwater staples, elevated proteins, and fresh produce to recreate the bright and bold flavors of easy sunny days by the water. “We use fresh fish, fresh juice; we hand-cut all of our
Big Papa Sandwich
Lobster Roll with Fries
McKoski, his wife, and young son recently moved back to Atlanta but still get in plenty of visits to Grayton Beach. “The way of life at the beach taught me to slow down and to accept things will happen when they’re supposed to happen. We were all reminded of that in the past year, learning to have more patience and knowing that the tide will rise again.” Chiringo is located in the heart of Grayton Beach at 63 Hotz Avenue. Open Tuesday through Sunday, 11:30 a.m. – 9 p.m. Bar open till 11 p.m. For more information, visit chiringograyton.com or call (850) 534-4449.
Food photos by Andy McKoski
fries and tortillas,” says McKoski. “Our goal is to elevate your favorite beach meals—fresh fried shrimp but make it gluten free, hand cut fresh french fries, and all our dips and sauces are made in house. The pizza pie with blackened gulf shrimp features dough and sauce that are also made fresh in house and finished off with a Lil’ Chubby ice cream sandwich (which isn’t so little).” With a strong customer base from the Atlanta area on vacation at the beach, McKoski was prompted to open the first sister restaurant in Alpharetta in October
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