About

The Fish House is a Pensacola tradition. For over two decades, the Fish House has been known for its fresh seafood cuisine coupled with upscale dockside dining overlooking beautiful Pensacola Bay and Seville Harbor.

Just steps away from historic Seville Square, the award-winning restaurant features an inventive menu of fresh, daily seafood selections, house-smoked steaks, sushi, and the world-famous Grits á Ya Ya: A delectable Southern specialty of our smoked Gouda cheese grits smothered with a sauce of fresh cream, sauteed Gulf shrimp, spinach, portobello mushrooms, applewood-smoked bacon, garlic, and shallots. Full bar. Late night menu. Brunch on Sundays.

With over half a million visitors a year, locals and tourists alike enjoy the cuisine as well as the views from the restaurant’s waterfront location. Inside and outdoor dining are both available.

Grits À Ya Ya

Steve Eskridge

Director of Operations

Born in Blue Island, Illinois and raised in San Diego, California, Steve enlisted in the Navy upon graduation from high school. He honorably served as a Hospital Corpsman and was stationed in Okinawa Japan, Guantanamo Bay Cuba, and Panama City Florida. He moved to Pensacola in 1998 and began his employment at The Fish House as a server. He moved quickly up the ranks and accepted the General Manager position in 2001. During his tenure he oversaw the addition of Atlas Oyster House and The Deck Bar, as well as the demolition and subsequent rebuilding of The Fish House due to hurricane Ivan.  In 2009, he was promoted to the prestigious General Manager position at Jackson’s Steakhouse where he led his team to provide exemplary service and an extraordinary fine dining experience. In 2015, he was named Director of Operations for Great Southern Restaurants. Eskridge is dedicated to providing genuine hospitality, making sure our guests receive the highest level of service.

Ian Jacobs

General Manager, THE FISH HOUSE AND ATLAS OYSTER HOUSE

Jacobs was born in Lafayette, Louisiana. After several moves, including Hawaii, his family moved to Pensacola in 1989 when his father became an Electronic Warfare Instructor at Corry Station. Jacobs graduated from Escambia High School 1997 and joined the Navy in 1998. After being stationed in Chicago for boot camp and Connecticut for submariner school, he was sent to Norfolk, Virginia to report for submariner duty and was station on the USS Montpelier for 3 years. After his enlistment, Jacobs came back to Pensacola and attended the University of West Florida where he studied Hospitality. After graduating, he went to work for Innisfree Hotels and worked his way up to Assistant General Manager where he gained 20 years of hospitality experience. Jacobs started working for Great Southern in 2013, and continues to lead our team as General Manager.

Billy Ballou

EXECUTIVE CHEF, THE FISH HOUSE, ATLAS OYSTER HOUSE AND GREAT SOUTHERN CATERING & EVENTS

Chef Billy Ballou has taken over the helm of Great Southern Catering and Events, located within our event venue, the Palafox House. In addition, Chef Billy continues his on-going role of executive chef.

Chef Billy attended Johnson & Wales College in Charleston and studied culinary arts. After college, he went backpacking through Scotland and England, experiencing different cultures and cuisines. Upon his return to the United States, he spent two years as a sous chef for Legendary, Inc., and then moved on to an opportunity with the Great Southern Restaurant Group, where he worked his way from prep chef to executive chef.  He has served as executive chef for Great Southern for the past decade.

John Huggins

Chef de Cuisine, The Fish House

Pensacola Native, John Huggins returned to the Panhandle in 2002 after fifteen years in Richmond, Virginia.  During that time, John received his culinary degree from J. Sargeant Reynolds College.  Huggins started his cooking career at Bistro Express, a French Provincial inspired restaurant under the direction of CIA Alum Chef Robert Ramsey.  Huggins joined McGuire’s Restaurant Group upon returning to the Panhandle.  Prior to joining Great Southern Restaurant Group, Huggins owned and operated La Brisa, a restaurant in Gulf Breeze for five years. Huggins currently serves as Chef de Cuisine to Chef Billy Ballou at the Fish House.