Happy Hour Day & NIGHT
Everyday from 4-7pm & 9-11pm
Happenings:
OYSTER MONDAY BOGO All Night Every Monday
WINE WEDNESDAY Half Off Wine Bottles
INGREDIENTS
The core of our concept is the ingredients. Our team is devoted to changing the standard of dining as we source our menu from small operations that share our same philosophy.
RANCH TO TABLE
We are proud to say all the beef & pork on the menu is from our ranch, Rancher’s Reserve, located in Okeechobee, FL. Where we humanely raise Akaushi cattle and ceritfied Berkshire hogs without the use of hormones and antibiotics.
OUR KITCHEN
Our kitchen is set right in our bar area centered around our Palvesi wood fire oven from Modena, Italy. We love to use solid fuel cooking as all of our steak and pork cuts our cooked right next to the fire.
WINE PROGRAM
From top well-known producers to small, family-owned vineyards, our robust wine program focuses on global diversity. Stories are part of the experience and each wine on our menu tells its own story.
MENU
Ranchers Reserve is our ranch located in Okeechobee, FL where we humanely raise our own Akaushi cattle and certified Berkshire hogs without the use of antibiotics and hormones. The ranch is privately owned by Fern Street Wine Bar & Kitchen with the purpose of sourcing its own beef for our current restaurant and future locations to come.
ABOUT USFounded in 2019 by Nicholas Scalisi and Chris Muneio, Rancher’s Hospitality Partners (RHP) is a Florida based hospitality company focused on designing immersive culinary experiences. Their launch of Fern Street Wine Bar & Kitchen, an innovative farm-to-table restaurant with a scratch kitchen in a eclectic gallery setting, in downtown West Palm Beach’s Art District flourished. However, in 2020 when the world dramatically shifted and changed RHP pivoted in a way that elevated their approach.
In 2020, due to the lack of chain supply and sourcing issues from the world pandemic, Rancher’s Hospitality Partners opened Ranchers Reserve, a ranch located in Okeechobee, Florida where they humanely raise their own Akaushi cattle without the use of antibiotics and hormones. As RHP continues to evolve, they aim to rebuild the hospitality, restaurant and food service industry through a talent-driven, positive impact investment approach. By building an equal opportunity family-oriented environment, RHP’s goal is to attract a cohesive team of highly talented individuals and coach a balanced working culture to give back to the communities it serves. RHP plans to continue its expansion with innovative concepts focused on chef driven energetic concepts.
