Two Words: Ocean Lodge
Whether you are dining at Rooftop Grounded or the Rooftop Beach Pub, you are in for the most delightful dining experience.
Tucked just beyond the bustle of Pier Village, there’s a place that feels like it’s waiting to be discovered, a quiet treasure that, once found, is impossible to forget. Ocean Lodge is more than a Mediterranean boutique resort; it’s an experience that lingers long after the last bite, the last sip, the last glimpse of the sun-soaked sky.
There are certain places that make you feel special the moment you arrive, and Ocean Lodge is one of them. It’s the harmony of it all, the setting, the people, and the food coming together in perfect balance.
Inside this hidden gem are two distinct dining experiences: Rooftop Grounded and Rooftop Beach Pub. Rooftop Grounded, located on the second floor, welcomes you with an understated elegance. You can wander up to the restaurant on foot from 3rd Street or arrive by elevator from the parking garage, but either way, stepping inside, you are entering an extraordinary place. Above it all, the Rooftop Beach Pub offers a more relaxed atmosphere, where live music drifts through the air on weekends, and the views of the ocean at sunset are nothing short of breathtaking.
At the heart of it all is Executive Chef Matt Schlies, whose vision, what he calls “Southern Revival Cuisine”, reimagines traditional Southern ingredients in ways that feel both familiar and entirely new. Alongside his sous chef, Terrence Donald, he creates dishes that elevate each component, drawing out bold, vibrant flavors while keeping the presentation refined and thoughtful. It’s a style that feels rooted in the South, yet inspired by something broader, something more adventurous.
Chef Matt didn’t plan to become an Executive Chef. He had quite a different career in mind as a lawyer when his part time job during college turned into a passion, and suddenly he found himself attending Le Cordon Bleu in Tucker, Georgia.
The first dish I tasted, the pistachio-encrusted sea bass, was a work of art, accompanied by roasted tomatoes, collard greens, and a risotto so rich and velvety it defies expectation. Each bite of the fish is delicate and flavorful, practically melting away, while the risotto delivers a depth that feels indulgent, yet remarkably, contains no dairy at all. It’s the kind of dish that makes you pause, just for a moment, to fully appreciate what’s on your plate and each bite.
The descriptions on the menu don’t do the dishes justice. Here are a few dishes as described by Chef Terrence: the Elk Frites offer something entirely different than what you will see on other menus: tender, marinated elk, cold-smoked and seared to perfection. The flavors sound both rustic and refined. Then there’s the blue crab cake, generously packed with eight ounces of fresh blue crab from Florida, served atop fire-roasted corn risotto (again, the amazing risotto) and finished with a Tasso ham gravy that ties everything together.
The other dish I was fortunate enough to try was the Award Winning Shrimp and Grits. Winning an award at the Taste of Glynn in 2025 for Coastal Flair, this dish redefines what shrimp and grits can be. Crispy bites of pork belly add richness, while bright Peruvian sweet drop peppers bring a subtle burst of freshness. Then come the shrimp, perfectly cooked sweet Wild Georgia Shrimp; they all come together to create an unmistakable flavor. It’s comforting, elevated, and completely unforgettable. The best part? You’ll find the dish at both Rooftop Grounded and at the Rooftop Beach Pub.
The Pub itself is an experience worth savoring. With live music on the weekends and what may be one of the best sunset views on the island, it’s the kind of place where time slows down just enough. You might start with a cocktail, watching the sky change colors over the water, and then decide whether to linger at the Pub or head downstairs for a more formal meal. Either way, you’re exactly where you’re meant to be.
With Wine Wednesdays, Thirsty Thursdays, and an atmosphere that feels both welcoming and elevated, Ocean Lodge offers something rare: a place where everything simply feels right. It’s not just the stunning views or the thoughtfully crafted dishes. It’s the feeling you carry with you as you leave, already thinking about when you’ll return. I know I did!
Rooftop Grounded
Because of its intimate setting and limited number of tables, reservations are strongly suggested. You wouldn’t want to miss the chance to dine here. Thankfully, securing a table is simple through OpenTable on the Ocean Lodge website, making it easy to plan ahead for an unforgettable evening.
Rooftop Beach Pub
The Pub welcomes walk-ins, so no reservations are required unless you’re planning for a larger gathering of ten or more guests. The Pub is the perfect spontaneous stop to soak in the scenery, enjoy a cocktail, an appetizer, or dinner, and settle into the moment. Definitely go for the sunset!
Burnt Chef Project
The Burnt Chef Project is a non-profit organization that holds a special place in Chef Matt’s heart. Founded in 2019 to combat the high levels of mental health stigma in the hospitality industry, the organization is dedicated to creating a more supportive and understanding environment for those who work behind the scenes. Through education, advocacy, and 24/7 support services, The Burnt Chef Project helps individuals in the hospitality world navigate challenges, prioritize their well-being, and overcome the pressures that often come with the profession. To learn more, visit TheBurntChefProject.com.
Watch the full interview below.
OCEAN LODGE RESORT.
ROOFTOP GROUNDED & ROOFTOP BEACH PUB
935 Beachview Dr, St Simons Island, GA 31522
(912) 291-4300
Wednesday-Saturday 5pm-9pm
Happy Hour: Wednesday-Saturday 5pm-6pm