Rocky Point Bahama Breeze Transitioning to Yard House

It’s a part of a pivot by Darden Restaurants that will see all the brand’s restaurants closing or transitioning to other Darden concepts

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official (Image credit: https://www.facebook.com/YardHouse/)

Back in February, Darden Restaurants announced plans to phase out all 28 of its Bahama Breeze restaurants, with 14 slated for outright closure and the remaining 14 to transition to other Darden Restaurants concepts.

This left the fate of many individual Bahama Breeze locations uncertain. Now, according to coverage by Creative Loafing Tampa Bay, plans have been submitted that reveal the future of the Bahama Breeze in Tampa’s Rocky Point neighborhood. The Bahama Breeze located at 3045 N Rocky Point Dr. E will transition to the Yard House brand.

Known for its impressive selection of draft beers, Yard House first launched in 1996.

“We wanted to create the largest draft beer system on the planet. So we did,” says the Yard House website. “And faster than you can say ‘beer me, brah,’ we became one of Southern California’s most popular spots to come together. It wasn’t easy though, let’s make that clear. With that much beer and the enormous selection, our draft beer system had to be a monster of a complex network with its heart in a two-story keg room. There’s miles of beer lines. Miles, plural.”

On the food side, the Yard House menu has featured an eclectic selection of appetizers like Ahi Sashimi, Avocado Toast, and Wisconsin Fried Cheese Curds. There’s a selection of steaks and burgers, plus entrees like Nashville Hot Chicken, Beer-Battered Fish & Chips, and Spicy Jambalaya.

No information is available yet about the timeline for the Rocky Point Bahama Breeze’s closing or its reopening as Yard House.

You can keep up with all things Yard House by following @yardhouse on Instagram.

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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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