To be the best-loved modern steakhouse by our team, guests, stakeholders & surrounding community.
To genuinely support our co-workers, provide heartfelt dining experiences and comfort to our guests by delivering superior meals, cocktails and unpretentious service with pride & consistency creating raving fans who want to return over and over.
To borrow a line; love all, serve all. We are a family of service who all have had strong family upbringings. A father who served in the Korean War to put himself through college; who later attended Georgetown University but ultimately returned to his hometown of New Haven Ct to open private practice where he was a champion for the community in which he was raised. His successes never overshadowed his humble upbringing in a small Irish neighborhood in New Haven. A mother who raised two amazing children and fought for them and challenged them every step of the way. A Grandfather who brought his young family from Cuba with the vision of a better life. While not armed with a college degree he was perhaps the wisest man one would ever meet.
For our new team members who are quickly becoming a part of the family because they share the same goals and passion, to be of service.
We will offer amazing steaks and seafood in a rich and comfortable atmosphere for the affluent minded guest in line with some of the finest steakhouses in the country.
Polo Steak & Sea offers an exquisite setting for weddings and private events with its elegant ambiance, unparalleled service, and savory cuisine. Its sophisticated decor, delectable cuisine, and attention to detail create a memorable and enchanting experience for every guest. Whether it’s a wedding celebration or an intimate private event, Polo Steak & Sea provides a perfect blend of luxury and culinary excellence to make your occasion truly special.
Meet our Chefs
Chef Steve Brust Born Boston mass March 23,1971 Parents and two older brothers moved to Florida in 1977 to Fort Myers Fl. Parents opened a small northern Italian restaurant with pizza, it revolved into no pizza Italian restaurant, I started to work pantry when I was 14, and at 17 started the A.C.F Apprenticeship program where I worked at two country clubs and a free standing casual open kitchen concept. After that I worked at a few more private clubs and helped open a few new concepts, a brewery, and a few other privately owned restaurants. I spent two years as One of Wolfgang pucks Sous chefs, I have also ran multi units as a corporate chef.
After 20 years in the corporate world as a Regional Supervisor, for Regis Corp she decided to take retire and focus on her family raising two sons who attended John Carroll high school. It was at this time where she found her passion, catering desserts for their annual gala‘s. She decided to go back to school and start a new career in her founded passion and became a pastry chef. Upon graduating she was hired into Disney’s Vero beach resort as their pastry chef, 2016-2021. With this experience, she developed and refined her creative skill set. Topped with a smile, Carollynn has always put her heart into everything and it is through her baking that it shines at the Polo Steak & Sea, taking sweet pleasure to the next level. Making every dessert an experience to remember…Unspeakably delicious!