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Our Concept

Third Wave Cafe concept began with the vision of a globally influenced cuisine presented in an inspiring, relaxed setting……

Traveling up and down the Coastal towns of the Mediterranean, you find a wealth of flavors and local ingredients and traditions in the cuisine. Many of these influences found their way to the new world and blended with local traditions, developing into regionally unique flavors.  Our coastal region of Florida, with its own southern traditions and, bountiful with local seafood and regional farms, is perfectly positioned to benefit from this confluence of global cuisines.  Third Wave Café & Wine Bar has done just that, developing a menu rich in coastal influence, rustic and wholesome traditions and of course fresh, smart, local ingredients presented in a truly inspiring setting.

Our goal is to provide each and every guest with a unique and memorable dining experience. Small and medium plate offerings encourage our guests to share, tapas style. Full entrees offer a culinary trip into flavorful meat and seafood offerings. While globally influenced, whenever possible, our menu is sourced local, sustainably and responsibly minded. We work with local partners as well as international organizations such as Smart Catch and Seafood Watch to work toward our impact goals.

Diners have the option of sitting in the casual, relaxed, Brooklyn-esk café with detailed illustrations of the extensive coffee and tea options displayed on the chalkboard wall.  Our guest can enjoy artwork and vintage National Geographic Magazine while relaxing on the 1940’s era sofa, live-edge bar or any of our unique tables. Food and drink are enjoyed all the more in the intimate, relaxed space, under the soft glow of Edison style lights. Diners wishing to be outside can continue past the café along a verdant path to our garden. As soon as guests walk through the impressive garden gates they will know they are in for a truly unique experience. The Patio is simply enchanting with lights strung overhead and twisting up giant trees. Romantic chandeliers softly light multiple garden arbors.  A unique serpentine bar reaches out into the patio, constructed of cypress by Wayne, one of the family of owners. An original fire feature is the center piece of the garden, an octopus fire ball, perched over a fountain springing from a clear pool designed by another owner, Kathy and crafted locally, is a one-of-a-kind work of art.

Our menu, however is the star. It is well planned and thoughtful for a broad appeal for our diverse demographics, but always with our discerning fellow foodies in mind. The guest, whether local or visiting, will enjoy a culinary experience, global in scope yet with a truly local Florida flare. It is our goal that every Third Wave Café diner will leave our café or garden with wonderful memories of good food and time well spent and a desire to return.

With a menu as carefully developed as ours, the wine list must be extensive and equally well crafted.  The same passions and global influences found in our food and ambience are reflected in our wine cellar. The selection offers excellent paring with whatever a guest may choose from our culinary offerings, as well as perfect options for the simple pleasure of relaxing with friends over a wonderful glass of wine. From affordable but lovely wines to special occasion bottles such as Caymus or Insignia, our wine list is extensive, varied, vibrant and fluid – there is always something new and unexpected popping up on our list.

We also have an impressive liquor program for the guests that are looking for a different libation.  Developed and implemented by a top ranked mixologist, our cocktail list is reminiscent of a speakeasy with traditional cocktails constructed with quality ingredients.

Inspired by flavors and traditions from the Mediterranean to the New World to our hometown, our passion for quality, tradition and flavor is reflected in every aspect of Third Wave Café & Wine Bar, from staffing and training, design and ambience to food and drink. 





James Beard Foundation

Our vision at Third Wave is to provide the best quality food we can offer. We source much of our produce from local farms, and we now have become active members in the James Beard Foundation and Smart Catch Program.

Developed by Microsof co-founder and philanthropist Paul G. Allen, this program provides training and support to chefs so they can serve seafood fished or farmed in environmentally responsible ways.

"Smart Catch works to increase the amount of sustainable seafood sold throuh U.S. restaurants by addressing the many barriers to getting sustainable seafood on a diner's plate from reliable sources to chef training and comsumer awareness. The program also seeks to engage the chef community in effort to improve seafood both domestically and abroad". 

We are certified in offering sustainably sourced Fish, Scallops, Shrimp, and Octopus. If you are interested in reading more about the program, visit the following website:

http://smartcatch.fish

Monterey Bay Aquarium Seafood Watch

Through Chef David Moscoso, we are active members of the Seafood Watch Program. The Monterey Bay Aquarium Seafood Watch program helps consumers and businesses choose seafood that's fished or farmed in ways that support a healthy ocean, now and for future generations. Their goal is to help chef's indicate which seafood items are best choices or good alternatives, and which ones you should avoid. For more information on the Monterey Bay Aquarium Seafood Watch Program, click the following link:

 http://www.seafoodwatch.org/

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