It started as an empty pergola
There was a dark-wood pergola sitting on the pool deck doing nothing but casting shade. It had good bones, a roof line, and a view of the water. It just needed a bar under it.
So that is what we built. Twenty feet of counter under fire-rated palm thatch, with a service opening cut toward the beach so nobody has to dry off and walk through a lobby to get a drink.
Everything out here is chosen for a pool deck three hundred feet from salt water. Marine-grade stainless on every fastener. Cypress and ipe that take the sun without complaint. Four commercial coolers and an ice machine that makes five hundred pounds a day, because warm beer on a Florida afternoon is a failure of planning.
There is deliberately no kitchen. A kitchen means a hood, a grease trap, inspections and a twenty-minute ticket time. Skipping it means your Painkiller takes two minutes and the bar stays open while the kitchen upstairs handles the real food.
of continuous ipe bar top, sealed under two coats of marine epoxy.
500 lbof ice a day, with a 350 lb bin behind the bar.
240 sq ftof fire-rated thatch overhead, so the bar keeps pouring through light rain.
There is a rooftop too
The Barefoot rooftop bar and kitchen runs above the pool deck with a full menu, a longer drinks list and a late licence — 10pm Sunday to Thursday, 2am Friday and Saturday. Start at the tiki bar, finish upstairs.