Johnny Leverock was born in Saba, Dutch West Indies. As a cabin boy at the age of 10, he left on a sailing ship and headed for the US. He served in WWI, WWII and the Korean War. Before WWII, he was an aviator in the flying circus. By the end of the conflict, he was commissioned a Commander in the Merchant Marines, internationally licensed to command any ship in the world.
As the story goes, Johnny won a 7-acre Tampa Bay oyster bed during a poker game. He began to cultivate oysters and soon needed an outlet for his annual 15,000 bushel harvest. Consequently, in 1948, he opened Johnny Leverock’s Oyster Bar in Pinellas Park, Florida. His wife, Bertha, developed special recipes for fresh grouper and other Gulf delicacies. Her famous clam chowder, peanut butter pie and key lime pie recipes are still being served at all the Leverock’s restaurants.
The restaurant soon flourished and became the gathering place for public figures, visitors and locals alike. In 1980, John Stross and Dick Tappan acquired the restaurant. With the addition of George Lewis, Richard Chandler and Chip Phillips years later, Leverock’s grew to a chain of 8 restaurants as well as a successful franchise business.
Our Cape Haze location opened in November 1998, boasting panoramic views of the intra-coastal, the marina boat basin, marina pool and those beautiful sunsets dipping below the coastal shores of Don Pedro/Knight/Palm Islands. We are now independently owned.
Most people come to Leverock’s to savor some of the freshest, most delicious seafood in Florida. But there’s more than just our fabulous dishes to feast on: our beautiful venue provides an authentic coastal dining experience. Anchored by a yacht and powerboat marina, diners can enjoy gourmet meals outside on the deck while enjoying the kind of spectacular sunsets only Florida can provide.
Tempt your taste buds with a combination of fresh ingredients and classic recipes. Great fish, coupled with our experience and gracious staff will make you a regular all over again. Dining with us is just as good as it was when Johnny Leverock shucked his first oysters, over 50 years ago.
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