Elevation 89 At The Ocala Airport

06/09/2026

It’s always an incredible feeling when one of your team members feels this way. We appreciate our team and the hard work everyone gave. Thank you Aland for such a great post!

More pics to come!

This weekend, I had the privilege of working with Chef Jeremy and the team at Elevation89 at the Ocala Airport for a catered wedding. I’ll admit, it was a little strange being on the other side of the operation. As someone who spends most of my days managing teams, coordinating service, and runnin...

06/05/2026

Hey everyone! It’s the weekend! I’ll be at Say Taco tonight for our kick off of Flashback Fridays for all you 80’s, 90’s and 2000 music lovers!!!!

For everyone coming to dinner tonight at 89 here is your weekend features! Hope to see you tonight! Chef

Starting out is a fried lobster skewer. Three 1/2 petite lobster skewers fried and served with a Caribbean slaw made with mangos and pineapples

Next is a wagyu sirloin! This is Australian wagyu seasoned with a black garlic gunpowder seasoning, grilled then served with fontina potato pave, grilled asparagus and a roasted garlic Demi glacé

Our fresh catch is snapper Oscar! Fluffy mashed, grilled asparagus topped with a skin on pan seared snapper. It’s topped with butter poached blue crab and hollandaise sauce! See you soon!

06/05/2026

Father’s Day is a few weeks away!

Dad doesn’t need another tie. He needs a steak and bourbon!

Join us Father’s Day at Elevation 89 for hand-cut steaks, fresh seafood, bourbon cocktails, and runway views. Treat Dad to a meal worthy of the captain’s seat. ✈️🥃🥩

Call ahead for reservations! 352-655-2880

06/03/2026

We are excited to announce we’ve just rolled out our newest menu!!!!! Come check it out!

05/31/2026

I love our team! It’s my day off and my sous chef Eric and our kitchen team came up with this incredible special for the night!

Snapper Wellington! Oh yeah, he did that! Instead of duxelles he used chopped baby shrimp and scallops, wrapped in puff pastry served with mashed and a Tasso cream sauce. Yeah…. You got to try it!

05/29/2026

Heeeeeeeyyyyyyy Elevation family! Just wanted you to know, we have a new menu rolling out on Monday and we are warming up this weekend with a couple of our features! Come check it out!

Start out with a little Cajun flavor! How about some blue crab and fried green tomatoes?! Oh yeah, a little roasted corn and black bean veloute, fresh blue crab and Cajun aoili. Yeah, it’s like being in the bayou baby!

Our fresh catch is one of our new menu items. Coastal shrimp and scallop pasta. This is packed full of bay scallops and baby shrimp. They are tossed with linguini, artichokes and spinach then simmered in a white wine plum tomato sauce. Soooo good!

Next is honestly one of my favorites. Smoked duck breast served over Gouda grits accompanied by butter beans with sausage and cornbread. See you for dinner! 👨🏻‍🍳👨🏻‍🍳

05/27/2026

It’s been pretty hot lately so we incorporated that into our lunch feature today. We have a spicy steak fajita bowl. Buttered rice, citrus grilled steak, peppers, onions, corn and black bean salsa, salsa verde, cheese and a Smokey chipotle dressing. See you for lunch!

05/26/2026

Come get your melty on with an Italian sausage melt! Fresh ground sausage, peppers, onions and provolone cheese on thick cut white bread, served with Parmesan fries and marinara sauce! See you for lunch!

05/23/2026

Make plans to Visit us at Say Taco!

05/22/2026

It’s just about quitting time and the weekend is here. Im not sure where it came from but let me tell you what, we’ve got a bit of a tropical vibe at 89 this weekend! Come grab a drink, relax and check out Chef’s featured items!

You can’t go wrong with coconut shrimp! Crispy outside, buttery shrimp inside. Not to mention we are serving it with coconut rum marinated charred pineapple and tangy orange sauce!

After enjoying that as an app we’ve got soursop marinated pork tenderloin medallions. These seared medallions are served with a pineapple chutney, fried plantains and grilled zucchini!

If that wasn’t topical enough, then our fresh catch featuring Triggerfish should be! This will be seared skin on nice and crispy, served over a crab and veggie fried rice, finished with a citrus chili butter then garnished with fried leeks.

Now, for dessert…. A little less tropical but more from my childhood. Gelato Spumoni Bomb! Yeah you know it, pistachio, cherry and chocolate gelato covered in chocolate then garnished with whipped cream and a cherry Amaretto sauce! See you for dinner! 👨🏻‍🍳