​OUR RESTAURANT

The Brinehouse opened its doors in Safety Harbor in September 2021, a new concept by the owners of The Dunedin Smokehouse. They wanted to open a unique, new restaurant in the town they reside, and bring great food to The Harbor. With the help of Chef Tony Bruno, The Brinehouse was created as a spin off to the barbecue flavors of The Dunedin Smokehouse. Instead of smoked meats, the meats are brined and marinated, then finished on a wood-burning grill. Everything is made from scratch, always fresh, and never frozen. Enjoy brined meats, pressed sandwiches, seafood, unique sides and daily chef inspired creations and specials. This New American Cuisine has something to offer for everyone! 

OUR TEAM

We are passionate about food and making our guests feel right at home. The team at The Brinehouse takes pride in our business and it shows. Sit at our bar and enjoy a cold one and some friendly conversation. You may arrive as a first timer, but our goal is to make you miss us and want to return soon! Thank you to our customers and supporters, we appreciate you more than you can imagine.

​OWNERS,
​MARTI AND TRACY MOULSON

Tracy & Marti Moulson moved to Florida from Las Vegas in January of 2015 with a dream to own their own restaurant. They were extremely lucky to stumble upon The Dunedin Smokehouse and in May of 2015 their dream was realized. They have owned The Dunedin Smokehouse for 9 years and have enjoyed being a part of the Dunedin Community, the events, the staff and guests, and of course the yummy food! They decided to expand their ideas and create a new restaurant from scratch and enlisted the help of Chef Tony Bruno. They wanted to take their idea of smoked meats and homemade dishes, and put a unique spin on it by brining the meats instead, adding pressed sandwiches, unique sides, and seafood. The most exciting part was they had the opportunity to give back to the Safety Harbor Community where they reside, and bring a new dining experience to the town. The task turned out to be difficult, they opened in a small 1100 square foot space with only 7 tables. A year later, they were able to expand into the space next door, build a full bar, redesign the space, and add an additional 1350 square feet. September 2024 marks 3 years since The Brinehouse opened their doors. Tracy & Marti couldn’t be happier with how it turned out and the opportunity they have been given to  share their restaurant and vision with family, friends, and the community. 

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General Manager
​Melissa LaViola

Melissa LaViola has been with the Smokehouse since its inception over 14 years ago and helped open The Brinehouse over 3 years ago.   Melissa left her 10 year Career in the cosmetic industry to pursue a new path, in her time at the Smokehouse she has grown the business into the Dunedin Staple it is today . She also was on the board of the Downtown Dunedin Merchants Association serving as Vice President for 3 Years and helped put together many of the successful downtown events such as Mardi Gras and Wines the Blues.  She is married and has two French Bulldogs , Sofie & Oliver .

Executive Chef
Tony Bruno

Chef Tony is the youngest of five boys in a big Italian family where cooking was part of his chores growing up, especially helping Mom with Sunday suppers. He learned cooking styles from Naples & Calabria from his beloved mother, Olimpia and his Grandmother Gilda. 

“Chef” started cooking professionally at age 17 in the 80’s in the South Tampa, SOHO District, working in all of the big restaurants on South Howard from Bella’s to the legendary
ern’s Steakhouse & the sister restaurant then, Side Berns. He also worked and apprenticed under James Beard award winning Chef Marty Blitz for 14 years at Mise En Place working his way up to Chef de Cuisine and Catering Chef. 
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Chef opened The Dunedin Smokehouse & The Living Room restaurants in 2008, and later in 2020, opened the Berkeley Beach Club and their restaurant Dewey’s. In 2021, Chef Tony created The Brinehouse with a new concept of different flavored brined meats finished on a wood burning grill. Chef has a love for wine and creating food with a twist and flare, but staying true to the integrity of dishes. He has a talent for creating all types of cuisine and we are lucky to have him at The Brinehouse! ​