- November 22, 2024
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by: Brent Woronoff
When Jim Harris bought the bright yellow restaurant and tiki bar south of the Flagler Beach pier on State Road A1A, he retained some of the staff from the previous establishment. But he also added some of his own touches.
Jimmy’s Hang Ten has been open for about five weeks. Harris said business has been good, better than he expected at the beginning.
“So far my reviews have been phenomenal,” he said. “Locals love the place. Word of mouth and social media network is just blowing it up ... And I’m really, really pleased with the response I’m getting from everybody.”
Harris has expanded the menu, adding more grilled choices and vegetarian alternatives. And the Niagara Falls, New York, native also added some Buffalo specialties, including Beef on Weck — a roast beef sandwich served on a kummelweck roll with au jus and horseradish.
Harris’ Wipeput Burger includes his signature sauce, “a Peruvian, Caribbean mixture.” And he prepares his homemade lobster bisque, made with Maine lobster, daily.
Harris, 59, had been in the construction business for 32 years, but he did manage his father’s restaurant – Wing It N.Y. in Jacksonville – for about a year and a half beginning in 2008.
“I always wanted a restaurant,” Harris said. “When my dad retired, he bought a restaurant. I always said one day when I retire I’m going to buy a restaurant and relax a little bit.”
In a Pennysaver ad he saw that the former Key West Eats and Rit’s Bar & Restaurant was for sale.
“I was the first one to look at it, and I saw the potential with the view (of the ocean) and everything,” he said. “The opportunity was just knocking in my head, saying, ‘Hey you need to have me.’ I’ve been a little creative with it, my marketing’s been good.”
Jimmy’s Hang Ten features live music every Friday, Saturday and Sunday as well as on weekday holidays such as St. Patrick’s Day. Harris said the seating capacity is about 135, including about 75 outdoors at the tiki bar area. He has eight employees, including two cooks and is looking for a third cook.
Harris does a little bit of everything, but primarily he attends to customers.
“I pride myself in meeting and greeting the customers, seeing if there are any issues, so that I could address them immediately,” he said. “I don’t like a customer to ever leave not being satisfied. Anything to keep the people smiling out there is what I do.”
Though he’s technically retired and spoke about relaxing a little bit, Harris admitted that he is working longer hours than he ever expected. And he couldn’t be happier.
“It’s well worth it,” he said. “The rewards are great. Just seeing people during the whole pandemic thing, and they’re coming out to eat, seeing them laugh and socialize with each other while they’re maintaining social distancing at tables and stuff, enjoying good times and good food. Making those people happy like that makes me feel really good.”
