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Roux 30a was built on the idea that the most intimate thing you can do is break bread with your family.

And from the moment you enter our intimate space to the time you leave, that’s exactly how you’ll feel: like family. Between our community tables and open kitchen concept, you’re invited to sit back and enjoy as food gets transformed to art and strangers become friends. 


Since 2013, we’ve been blessed to call the Emerald Coast home. Using locally sourced ingredients of the highest quality, we create beautifully curated dinners inspired by our coastal roots. With a modern twist, we take fine dining to a new level and we can’t wait for you to experience it firsthand. 

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Roux 30a is tucked away in the Art District of Grayton Beach, FL.

Though unassuming from the street, this gorgeous yet quaint location features 1,200 square feet of event space, a state-of-the-art kitchen, custom-designed decor, and exquisitely distressed-wood farm tables. A recipient of numerous awards including “Best New Restaurant,” the venue allows for up to 44 guests for an intimate dining experience and can be transformed for private parties big and small. Roux also features an outdoor space that can be tented. This beautiful and unique venue is the perfect setting for dinner parties, bridal showers, craft beer pairings, wine tastings, and more.

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Owner of award-winning Roux 30a and Nanbu Noodle Bar, Chef Nikhil Abuvala truly does it all.

Growing up with an appreciation for food passed down from generations of cooks and chefs, Nikhil started his culinary career at the early age of 13. Now with nearly 20 years of experience under his belt, he’s able to dive into a wide spectrum of cuisines and does so flawlessly. He invites you to experience his original perspective on dining where coastal meets modern that you’ll remember for years to come.  


"My love of cooking has been with me as early as I can remember, standing in a chair rolling out fresh Indian​ flatbreads with my grandmother on a counter too tall for me to reach otherwise. The way she moved about the kitchen, like a general of an army commanding spices and herbs sparked a passion for food in me that is unmatched."


"I grew up observing my masterful cook of a mother. I started in the kitchen as a dishwasher at the age of 14 at a family friend’s restaurant, then journeyed onto working at a farmers market through high school. I joined the Marines right out of school & stayed for nearly 12 years until I was injured. Because of this, I was sent to a non-deployable unit pending medical discharge. This allowed me to get a second job cooking at a sports bar. I met some local chefs there, & I began stagiaires at their restaurants. I left South Carolina 8 months later to attend New England Culinary Institute in Vermont. I started at Roux 30A June of 2021 & am now the Chef de Cuisine."

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