Pompano Grill

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Pompano Grill Pompano Grill is an intimate Coastal Steakhouse & Prime Seafood destination. We are a small family owned and operated restaurant! Reservations are suggested.
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Owned by Jackie Sampson and led by Executive Chef Ricardo Molinari, we feature Mishima Reserve Wagyu, fresh coastal seafood, curated wines, and refined, welcoming hospitality. We pride ourselves on using the finest ingredients - our fish is fresh - never frozen! We offer a variety of dishes to satisfy any palate - Our specialty is our preparation of fresh locally caught fish, we also offer a variety of chicken & veal dishes, as well as pasta and vegetarian dishes. We cook from the heart and serve all of our guests as if they are family! COVID POLICY
We care a lot about our guests and want you to feel safe and comfortable in our restaurant. As you know, no one is immune or 100% safe from COVID-19, and we are all making personal decisions on what level of risk we are willing to take as we try to live our normal lives. The unfortunate truth is restaurants around the country are being decimated by the pandemic and more than 1/3 will never reopen. Should you choose to dine with us, which we hope is the case, we want you to know we are creating the safest environment we can for both our employees and guests. We are open for business so that we can take care of those who serve you and cook for you. We are not making a profit right now with all of these operating limits, but that is not the goal right now, the goal is to keep our team employed and food on their tables. And regardless of how safe we're working to be - those who do not feel comfortable working here, or dining here, are not forced to come in. Here are the steps we are taking as we run this restaurant during a Global Pandemic

Every day, our staff follows all the CDC guidelines (and beyond) for social distancing, masks (upon request), hand sanitizer, and surface cleaning. We take this very seriously and have ongoing discussions and trainings with our staff

We appreciate your overwhelming support for our restaurant and know that we can make it through this together.

Tales from the Owner… Sometimes It’s Just a Really Great Night!Well, last night was one of those nights that reminded Ch...
10/15/2026

Tales from the Owner… Sometimes It’s Just a Really Great Night!

Well, last night was one of those nights that reminded Chef Ricardo and me exactly why we do what we do.

No drama. No controversy. No unbelievable stories that left us shaking our heads wondering what on earth is wrong with people. 😂

Just a restaurant full of genuinely wonderful people enjoying great food, good w**e, and each other’s company.

We had our regulars, who continue to support us time and time again. We had guests who discovered us through these ridiculous little Tales of mine (apparently people actually read them!), and others who found us because of our reviews and the reputation we’ve worked so hard to build.

And what a fantastic group of people they all were!

Owning a restaurant isn’t always easy. There are days when Chef and I look at each other and wonder why we voluntarily signed up for this insanity.

And then we have a night like last night.

The conversations, the laughter, the compliments, the familiar faces, and the new ones who told us they’d definitely be back. That’s the stuff that makes it all worthwhile.

Chef Ricardo and I are genuinely grateful for every single person who chooses to spend their evening with us. There are plenty of places you could go, and the fact that you choose Pompano Grill means more to us than you probably realize.

So, for once, no complaints, no sarcasm (well, almost), and absolutely nobody to complain about.

Just a very sincere thank you from the two of us.

Although I do realize that a Tales post without someone behaving badly may come as a disappointment to some of you.

Don’t worry. I’m sure normal programming will resume soon. 😂❤️

Tales from the Owner… Apparently, We Need a Photographer. 🤣Well, I certainly didn’t expect a 16-ounce pork chop to cause...
10/14/2026

Tales from the Owner… Apparently, We Need a Photographer. 🤣

Well, I certainly didn’t expect a 16-ounce pork chop to cause a photography controversy, but here we are.

For those of you following along, I recently posted a picture of Chef Ricardo’s beautiful Duroc Heritage pork chop. An actual pork chop. Cooked in our actual kitchen. Photographed by me, with my very own iPhone.

I did, however, commit the apparently controversial act of using AI to clean up the background.

The horror.

Facebook promptly slapped an AI label on it, and suddenly we’re questioning the authenticity of a pork chop.

And then came the suggestion that perhaps we should hire someone to photograph our food.

I’m sorry… WHAT? 🤣

Now, here’s where things get particularly entertaining.

Have you ever seen some of the food photographs on certain pages? The ones where the shrimp are such an extraordinary shade of orange that you wonder if they’re radioactive? Or the lettuce that’s a shade of neon green I’ve yet to encounter anywhere in nature?

Apparently, cranking up the saturation, applying filters and making dinner look like it was photographed under a black light is perfectly acceptable.

But remove a stainless steel countertop from the background of a pork chop?

Well, now we’ve got ourselves a scandal. 😂

And the irony of receiving photography criticism from someone whose own food pictures occasionally resemble a nuclear experiment is certainly not lost on me.

So let me understand this. I should pay someone to take a picture with their iPhone, apply a few filters and enhance the colors, but when I use my own iPhone to clean up a background, we’re questioning reality?

Interesting distinction.

I’m a restaurant owner, not a professional photographer. And frankly, I’d rather spend our money on exceptional ingredients than pay someone to make a pork chop look like a pork chop.

For the record, the pork chop was real. The bourbon bacon apple jam was real. And yes, it tasted every bit as good as it looked.

But by all means, let’s continue discussing the countertop.

Honestly, where would I be without Facebook? Certainly short of material for these Tales. 🤣

TALES FROM THE OWNER… THE WELL-DONE DEBATE. 🙄Chef Ricardo and I were discussing some of the more entertaining aspects of...
10/13/2026

TALES FROM THE OWNER… THE WELL-DONE DEBATE. 🙄

Chef Ricardo and I were discussing some of the more entertaining aspects of restaurant ownership, and somehow we got onto the subject of well-done steaks.

A subject that, apparently, requires diplomacy.

We serve beautiful, highly marbled American Wagyu beef. Chef strongly recommends medium or below, which you’d think would be a fairly reasonable recommendation from the person actually cooking it.

Apparently not.

We’ve had guests become so upset that Chef wouldn’t cook their steak medium-well or well-done that they’ve actually gotten up and LEFT.

Yes, left. Over a steak that hadn’t even been cooked yet.

So, being the wonderfully accommodating people that we are, Chef has since relented.

Under duress, naturally.

He’ll now cook your steak however you like. Medium-well? Certainly. Well-done? If you insist. We simply provide a disclaimer explaining why he recommends otherwise.

Problem solved, you’d think.

Not quite.

We’ve since had guests order their steaks WELL-DONE, receive them WELL-DONE, and complain that they’re “OVERCOOKED.”

We’ve had requests for refunds and, of course, the occasional ONE-STAR REVIEW detailing just how terrible our steaks are.

Chef and I are still trying to understand this particular sequence of events.

First, we’re unreasonable for not cooking it well-done. Then we’re apparently incompetent when we do.

It’s a fascinating business.

Anyway, Chef has agreed to continue accommodating everyone’s preferences.

He did, however, suggest that every well-done American Wagyu steak should come with a complimentary side of ketchup.

I told him that might be taking customer service a little too far. 🙄🤣

Barring any further kitchen nightmares (and I think we’ve had quite enough of those), EL CHEAPO IS BACK!This week ONLY! ...
10/12/2026

Barring any further kitchen nightmares (and I think we’ve had quite enough of those), EL CHEAPO IS BACK!

This week ONLY! Tuesday, Wednesday & Thursday! Three courses for $39!

And a quick mention of the folks who showed up Saturday night, quite adamant that we offer El Cheapo on weekends because they’d seen it on the internet.

Apparently, looking at the pictures is sufficient. Reading the actual details is optional. And when we explained that El Cheapo has NEVER been offered on weekends, they were equally adamant that we were wrong.

After all, they’d seen it on the internet. 🤷‍♀️🤣

Anyway, Chef Ricardo is ready, the kitchen is functioning, and we’re hoping to make it through three consecutive days without another equipment-related catastrophe.

Reservations highly recommended!

🎃 THE HAUNTED TABLE — ALMOST SOLD OUT!Well, we’re down to just a handful of seats for our Halloween dinner on Thursday, ...
10/10/2026

🎃 THE HAUNTED TABLE — ALMOST SOLD OUT!

Well, we’re down to just a handful of seats for our Halloween dinner on Thursday, October 29th!

And considering how much Chef Ricardo and I have gotten ourselves into with this event, I’m rather pleased so many of you have decided to join us! 😂

The five-course menu is finalized, preparations are well underway, and we’re genuinely excited about what we have planned.

Thursday, October 29th at 6:30 PM.

Five courses — $85 per person, plus tax and gratuity. Optional w**e pairings available for an additional cost.

Costumes are highly encouraged! And judging by some of the conversations I’ve had, a few of you are taking this rather seriously. Excellent!

Reservations are REQUIRED, and our regular dinner menu will NOT be available that evening.

Call (321) 784-9005 to reserve.

And for those asking what we’re wearing and how we’re decorating… nice try. Some things are better left as a surprise. 😏

As for the few remaining seats, I’ll leave that decision to you. Just don’t call me on October 28th expecting a miracle. 😂

TALES FROM THE OWNER… IF THESE WALLS COULD TALK! 🤦‍♀️Just when you think you’ve seen it all… here’s a little glimpse of ...
10/10/2026

TALES FROM THE OWNER… IF THESE WALLS COULD TALK! 🤦‍♀️

Just when you think you’ve seen it all… here’s a little glimpse of what goes on at Pompano Grill.

Two lovely married couples, all in their 70s. The gentlemen had been best friends since grade school. Over 60 years of friendship. How sweet.

A perfectly civilized evening. Good food, lovely w**e, pleasant conversation… until apparently someone brought up something that had been brewing since 1958.

One thing led to another, and suddenly…

THE ENTIRE TABLE WAS FLIPPED OVER!

W**e bottles, glasses, plates… the lot. And there, in the middle of Pompano Grill, were two gentlemen in their 70s with EACH OTHER IN HEADLOCKS!

Yes. At Pompano Grill. Where we generally encourage guests to enjoy their dinner rather than wrestle each other.

Fortunately, it was late in service, so only a few guests remained. They’d come for dinner and unexpectedly found themselves with ringside seats. Dinner and a show. No cover charge.

But the wives?

They simply stood up, stepped aside, and CONTINUED THEIR CONVERSATION.

Apparently, this didn’t even warrant interrupting whatever they were discussing. Which does make one wonder.

Our kitchen boys separated the gentlemen, Cocoa Beach PD arrived, and eventually everyone went home.

A few days later, I received a check from one of the gentlemen for the “damages.” How very civilized.

Needless to say, all four earned a permanent spot on our NO FLY LIST.

And to this day, I have absolutely no idea what was said. Apparently, something from 1958 was still a sore subject.

Just another glimpse behind the scenes at Pompano Grill.

Honestly, I couldn’t make this stuff up if I tried. 🤦‍♀️🤣

Tales from the Owner… Look at this pork chop!Seriously. LOOK AT IT! 🤣16 ounces of Duroc Heritage pork, sweet tea brined ...
10/09/2026

Tales from the Owner… Look at this pork chop!

Seriously. LOOK AT IT! 🤣

16 ounces of Duroc Heritage pork, sweet tea brined and topped with Chef Ricardo’s absolutely delicious Bourbon Bacon Apple Jam.

Now, here’s a little irony for you. I own a seafood restaurant. Chef Ricardo prepares some of the finest fish and seafood you’ll find anywhere.

And yet, give either of us a beautiful piece of meat and suddenly we’re both very interested in what’s for dinner.

I’m a carnivore. I love steak. I love meat… and I’m just going to leave that sentence right there. 😜

Chef Ricardo shares my enthusiasm, which is probably why this pork chop is one of the best things you’ll ever put in your mouth.

I realize that’s quite a statement coming from someone who owns a seafood restaurant, but I’m perfectly comfortable making it.

See how good we are to you people? We could be keeping all this wonderful meat to ourselves, but instead we’re sharing it with you. How very generous of us. 😂

Now, here’s where it gets interesting. We only have a handful of these beauties. And I can already predict how this is going to go. Everyone will decide they want one AFTER we’ve sold out.

Make those reservations. Don’t say I didn’t tell you!

WE’RE BACK IN BUSINESS!! 🎉Well, that was a helluva few days. 🤦‍♀️First, a HUGE thank you to CCCS Services for coming to ...
10/08/2026

WE’RE BACK IN BUSINESS!! 🎉

Well, that was a helluva few days. 🤦‍♀️

First, a HUGE thank you to CCCS Services for coming to our rescue and getting us back up and running!

To all my fellow restaurateurs, these people are absolute GODSENDS for commercial kitchen hood systems and refrigeration needs. Seriously, keep their number handy. You never know when your kitchen is going to decide it’s had enough.

And while I’m recommending companies, I can also tell you who NOT to use for your hood cleaning! 🙄

Thanks to this whole fiasco, we lost thousands of dollars in business last night, had to cancel a full reservation book, and spent the day dealing with something no restaurant owner ever wants to deal with.

And there’s a certain irony in hiring professionals to clean your kitchen hood, only to end up with a hood that no longer works. And the really impressive part? Apparently knowing it wasn’t working and not thinking to mention it to the people who own the restaurant. 🤦‍♀️

You really couldn’t make this stuff up.

But enough about that!

WE’RE OPEN, AND EL CHEAPO HAS BEEN EXTENDED THROUGH NEXT WEEK!

Tuesday, Wednesday & Thursday — one more week of our $39 three-course menu!

To everyone who has been patient, understanding, and supportive through this mess, THANK YOU! We really do appreciate you.

So make those reservations, come have dinner, and show us a little love! After losing an entire evening of business, every reservation means a little more than usual.

And if nothing else, I’ve certainly got material for another Tale from the Owner! 😂

Okay, okay…we heard you. 😂We know we said this was the LAST week of El Cheapo. And apparently quite a few of you took us...
10/07/2026

Okay, okay…we heard you. 😂

We know we said this was the LAST week of El Cheapo. And apparently quite a few of you took us seriously because several of tonight’s reservations were specifically for it.

Then today happened.

We know some of you are disappointed—and trust me, so are we. No restaurant owner wants to close with a full reservation book. This is a major issue completely out of our control, and we’re just as frustrated as everyone else.

So, because so many of you were planning on El Cheapo tonight, we’re extending it ONE MORE WEEK.

Tuesday–Thursday next week.

There. Everyone gets another chance, and hopefully next week all of our very important restaurant equipment decides to participate. 😑

Well…this wasn’t on today’s agenda. 🤦‍♀️Unfortunately, Pompano Grill will be CLOSED tonight.Our commercial hood system h...
10/07/2026

Well…this wasn’t on today’s agenda. 🤦‍♀️

Unfortunately, Pompano Grill will be CLOSED tonight.

Our commercial hood system has decided it’s taking the night off, which means, by law and for obvious safety reasons, our kitchen cannot operate until it’s back up and running.

Trust me, nobody is more annoyed about this than we are.

We’re working on getting it fixed as quickly as possible and will keep everyone posted.

If you have a reservation with us tonight, we sincerely apologize for the inconvenience. We hate having to do this, but apparently cooking without a functioning exhaust system is frowned upon. Who knew. 🤷‍♀️

We’ll be back as soon as the kitchen is legally allowed to make fire again.

Address

110 N Brevard Avenue
Cocoa Beach, FL
32931

Opening Hours

Tuesday 5:30pm - 8:30pm
Wednesday 5:30pm - 8:30pm
Thursday 5:30pm - 8:30pm
Friday 5pm - 8:30pm
Saturday 5pm - 9pm

Telephone

+13217849005

Website

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