Wild Game Fine Dining Coming to Panama City Beach

PANAMA CITY BEACH, FL — The Huntsman, a fine dining restaurant focused on wild game and seasonal cooking, is targeting a May 1, 2026, opening at 24202 Panama City Beach Parkway, Building 100, Suite 2, Panama City Beach, FL 32413. Owner Daniel Renninger told Business Debut the concept will pair a game-forward menu with craft cocktails, an eclectic wine selection, and a deals-driven happy hour program.

What to Expect

Huntsman is a restaurant centered on wild game, with a menu that may feature duck, wild boar, antelope, elk, bison and multiple species of venison sourced from South Texas. Owner Daniel Renninger told Business Debut the concept is rooted “mainly on the wild game.”

He said the menu is designed to be inclusive, with vegan appetizers and entrees intended to stand on their own rather than serve as secondary options. Additionally, Renninger told Business Debut that a goal is to “showcase vegetables in their full form and flavor,” instead of treating them as an afterthought.

The Panama City Beach location is expected to seat about 210 guests including the patio. The space will also include private dining options, with a dedicated room for up to 30 guests and additional private or semi-private capacity for groups of up to 100, he said.

Menu and Vision

Huntsman’s menu will change seasonally, with a full refresh every three months across happy hour, dinner, and late-night offerings, Renninger told Business Debut. He also highlighted a five-course tasting menu that changes weekly, with a vegan version available upon request. Menu items Renninger discussed include:

• Grilled South Texas antelope steak frites with rosemary bistro fries, fresh arugula, and a mushroom and English pea conserva.
• A 24-hour brined pork chop with red pepper gochujang sauce, savory miso cinnamon apples, a root vegetable puree, kimchi collard greens, and a scallion pancake (pajeon).
• Grouper en papillote with a broth of seafood stock, white wine, and compound butter, plus vegetables steamed in parchment, served with a fennel and orange salad, roasted garlic aioli, and crispy rosemary potatoes.
• The “Utah burger,” a 6-ounce smash burger with pastrami, white American cheese, fresh white onion and fry sauce (ketchup, mayo, and mustard) on a brioche bun.
• A seasonal pickle plate that rotates themes, including an Italian setup called “soda cheddy,” a Polish preparation referred to as “kokowski,” and a Filipino theme planned for a future menu.

Opening Timeline

Renninger said the team is shooting for a May 1, 2026, opening.

Hours

Hours are planned as Monday through Saturday, closed Sundays.

• Lunch is planned for 11 a.m. - 2 p.m.
• Dinner service is planned for 5 p.m. - 11 p.m. Monday through Thursday and 5 p.m. - midnight Friday and Saturday, with late-night service following the dining room each evening.

Team

Renninger told Business Debut that Ben Williamson is the general manager for Huntsman and will oversee operations across locations. He said Skylar Stafford serves as executive chef for the restaurant group.

Employee Focus and Hiring

Renninger said Huntsman is “very employee focused,” with full-time salaried roles across positions, “from dishwasher to servers,” along with benefits that include paid vacation, sick leave, and retirement contributions, plus healthcare reimbursement.

He added the company recently launched a year of paternity or maternity leave. “These are the people who do it so I don’t have to, so we take care of them,” Renninger told Business Debut.

The team is hiring for all positions. Interested candidates can email info@huntsman30a.com.

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