Palm Tree Crew and Continuum Company to Open Palm Tree Club

The new restaurant, hotel, and marina is taking over Shuckers Waterfront Grill & Hotel in Miami’s North Bay Village

Neil Cooney
By Neil Cooney Add a Comment

North Bay Village restaurant Shuckers Waterfront Bar & Grill will soon be getting an update as part of a new hotel and restaurant concept from Palm Tree Crew and Continuum Company.

Palm Tree Club, the new concept, will be Palm Tree Crew’s first waterfront hotel and restaurant project in the Miami market. Palm Tree Club will offer “a dynamic fusion of tropical vibes, coastal gastronomy along with curated music and events,” on a property that “will feature a picture-perfect waterfront restaurant, a 20-boat slip marina with dine-and-dock services, 118 well-appointed guest suites, and a pool adjoining the restaurant and hotel,” says a recent press release.

“We are incredibly excited to launch our first restaurant and hotel in North Bay Village, Miami, a city that embodies the spirit of Palm Tree Crew,” Myles Shear, co-founder of Palm Tree Crew, said in the press release. “We’ve admired Shuckers for a long time as a staple of the Miami hospitality ecosystem, and we feel privileged to partner with Continuum Company to bring this property into its next chapter. Palm Tree Club will be more than just a place to eat and stay; it will be a destination that captures the energy, creativity, and entertainment that Palm Tree Crew stands for.”

Continuum Company, a developer that has recently acquired multiple land parcels in Miami’s North Bay Village, is a major player in the New York, Miami, and Las Vegas markets.

“It’s been a long-time dream to transform this waterfront island address into the local’s hotspot and destination venue we’ve long known it could be,” Alexandra Eichner, President of Continuum Company, said in the release. “As a long-time fan of Palm Tree Crew, we couldn’t imagine a better partner to bring this property to life.”

Details on Palm Tree Club’s menu are not yet available.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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