The Big Catch at Salt Creek

Reviews

• Bill M.

  star star star star star_border 10 June 2026

  Been wanting to try out Munch's new place on the water. We always like this venue but the place before didn't have good food at all.
  
  This is mostly outdoor seating but there is an inside dining area if you just can't stand the heat.  One bar area with first come first serve seating then a dining area where you will be seated.  Was a little bothered that they would not sit 2 at a 4 top unless we were willing to share.  But it is a limited area.
  
  For drinks we tried some of their specials; a Boys in the Burg which was a old fashioned with rum. Tasty but I just dipped on it. Deb had a hot mai tai but was not impressed. Also had a great tangerine wheat beer!  
  
  We started with wings. Got them ginger habanero. Tons of good flavor, flowed by so good heat and cooked perfectly.
  
  Then we got the shrimp fritters.  They were ok. Some good flavors but dense.
  
  We followed this with the Caribbean delight special.  This has shrimp, rice and pineapple with a great sweet / hot sauce.  This was great.  All kinds a good flavors and a good choice on a hot summer day.  
  
  Overall we felt the food was ok but Munch sets the bar high with break and lunch we were expecting a little more.  Not bad at all though.  We will be back to try more and enjoy the atmosphere.

• Cynthia F.

  star star star star_border star_border 8 June 2026

  I was excited to try this restaurant and left disappointed. So first, the server was very nice. She didn't know the drink menu very well, but she eventually answered all the answers asked.
  
  I went with friends and the food reviews were mixed. I ordered the crab cakes and they were very big, but mushy and gray colored on the inside. I'm sure they are a frozen product, deep fried onsite. The shrimp tacos were good, but the shrimp cold. The mahi-mahi tacos were very good. The fries great. But, the beer not quite cold, not warm.
  
  A few other things...there was a vehicle parked close to the entrance and they kept the engine running. The fumes funneled into the seating area and it was terrible. And the mosquitoes, gee whiz, I'm still suffering from that. I know this is not a product of the restaurant, but it added to the undesirable experience.

• Fuat K.

  star star_border star_border star_border star_border 3 June 2026

  Overpriced Fish Tails (Former Joint)
  Overcooked seafood, expensive cocktails.
  Lousy service.
  Not worth your time.
  Sorry

• Samantha P.

  star star star star star_border 30 May 2026

  Not bad for just opening!  
  
  It's exactly how you should expect a fish shack to be - outside on the water with no a/c - great service and strong drinks.
  
  We were told that the menu (both food/drink) would be expanding within the coming weeks - which makes sense for the small amount of options available right now.  
  
  It's a nice atmosphere, especially within downtown. It's unique to the area being that you don't need to drive to the beach to get this kinda vibe.
  
  Solid food - even with the small menu, you have the staples. Smoked fish dip was fresh and definitely smoked on site. The mahi fish tacos and the st. petersburger were great + can't forget the non-mix margaritas ... always important.

• Patrick C.

  star star star_border star_border star_border 18 May 2026

  I had been wanting to try this new restaurant out for some time now as there are surprisingly few waterside options in St Pete,  I finally had my chance yesterday for lunch.  I really really wanted to like this place but unfortunately the food was a disappointment.
  
  Knowing that Chef Kyrie was from Louisiana, I was excited to see a shrimp po boy on the menu so I ordered it.  Unfortunately what came out of the kitchen was the worst sandwich I've ever had hands down.  Just terrible.  
  
  For those of you that have visited New Orleans, you would know that  shrimp po boys contain an over abundance of fresh lightly battered Gulf Shrimp.  The shrimp is a pop corn size but they are meaty.  The shrimp are seasoned, yet the fresh sweet shrimp provide a great deal of taste all by themselves.  The bread should also be a french baguette with a crisp outside and a soft inside.  Sounds good right?
  
  So at Big catch the only over abundance was of the batter surrounding the shrimp.  The shrimp were 99% breading.  When you peeled this all away, the actual shrimp are only about the size of what you would get in freeze dried ramen from the grocery store.  They are pea sized, gray in color, and have no flavor at all.  The sandwich roll was so hard that I was unable to cut it with a knife and I resorted to ripping it apart with my hands.  The coleslaw was about as good as you could get out of a bag and again completely devoid of flavor.
  
  I only ate 1/2 of my sandwich.  My stomach actually sent signals to my brain to stop eating.  The server hovered and repeatedly asked if everything was OK.  I got the feeling that she was anticipating a negative reaction. My appetite had been ruined by this point, so there was no use in asking for her to fix it.
  
  I was very surprised by the quality of my food because as part of all the hype about this restaurant Chef Kyrie's pedigree of having worked at Edison Food Labs was mentioned.  For those of you that have had the pleasure, Edison is wonderful.  The food is locally sourced with complex flavor profiles that are designed to all blend together.  Truly one of the top restaurants in the area.  Unfortunately none of this was present at Big Catch.  I could have gotten a better Po Boy at Popeyes.  Did I mention that I didn't like my sandwich?
  
  In addition to the po boy, the menu is just strange.  They are supposed to have fresh seafood from the gulf yet the first item on the menu is a Cod sandwich.  When was the last time someone caught a Cod in the gulf?  On another menu, they did offer a Grouper sandwich, yet why offer both?  And why two menus?
  
  I asked about a happy hour and I was told that it was from 3 to 6 m-f.  With this remote location, your average worker in DT St. Pete would have to drive 80 MPH in order to make happy hour.  Another huge demographic are boaters visiting over the weekend.  Very off putting to not offer a happy hour on Saturdays and Sundays.
  
  A small point but there were very few TVs in the restaurant and only one at the bar.  When I was there it was on a talk show.  The bartender was struggling to change the channel.  This would not be good place to watch a sporting event at.
  
  The owners of this place spent allot of time and money fixing it up.  I would suggest that they get over to their restaurant to taste the food.  Restaurant goers are fickle and over priced drinks and poor food quality are a recipe for disaster.  When the hype dies down, you might just find allot of empty seats at this establishment.