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What’S Hot In: Tampa Bay Area

Beak’s Old Florida

2451 Central Ave., St. Petersburg. (727) 321-9100. .Seats: 51.Cuisine: tavern.Specialties: char-grilled pizzas; quesadillas; unbreaded tangy wings with fennel and Mediterranean herbs; bootie cake – warm chocolate-pudding cake with cherries, walnuts and whiskey with ice cream.Main courses: $7-$12.Chef-owner: Jamie Farquharson.Co-owner: Evelyn Powell.

MFA Café At the Museum of Fine Arts

255 Beach Drive N.E., St. Petersburg. (727) 822-1032. .Seats: 100.Cuisine: modern Mediterranean.Specialties: roasted-beet and arugula salad with goat cheese and lavender honey-tarragon vinaigrette; house-made empandas; bistro steak salad; croque madame – smoked Black Forest ham on wheatberry bread with Gruyère fondue and a fresh sunny-side-up egg; local whole snapper grilled with lemon oil, rosemary salt, grilled local potatoes and sautéed romaine.Main courses: $16-$20.Chef: James Canter.Owner: Olympia Catering & Events.

Table/Mesa Lounge

539 Central Ave., St. Petersburg. (727) 823-3700.Seats: 165.Cuisine: “Atlantic rim” – South America, the Caribbean and South Florida.Specialties: calamari pepper pot with Japanese eggplant, banana peppers, garbanzo beans and Key West bouillabaisse; Scottish salmon sashimi with yellow Peruvian pepper-citrus aïoli and crispy spiced chickpeas; watermelon stack with goat cheese, microgreens and crispy-bacon vinaigrette; heirloom tomato salad, brie, sherry-vanilla vinaigrette; Valencia seafood paella.Main courses: $19-$33.Executive chefs and owners: Rafael Manzano and Pedro Flores.

Toasted Pheasant Bistro

14445 N. Dale Mabry, Tampa. (813) 265-6700.Seats: 60.Cuisine: French bistro.Specialties: bistro salad with mixed field greens, tomatoes, olives, roasted peppers, haricots verts, small new potatoes and herb vinaigrette; grilled salmon fillet with lemon rémoulade on a flaky croissant with a petite salad; braised beef bourguignonne crêpe in a classic red-wine-and-mushroom sauce served with a petite salad; duck confit; seared lamb shank braised with rosemary.Main courses: $18-$24.Executive chef-owner: Peter Leon-avicius.


2675 Ulmerton Road, St. Petersburg. (727) 571-2222. www.thevenue .Seats: 90.Cuisine: international tapas.Specialties: wild striped bass with black-truffle vinaigrette; garlic and feta shrimp; diver scallops with smoked tomato; 28-day-aged Hereford strip loin with chimichurri and roasted poblano-corn hash.Main courses: $14- $27.Executive chef-owner: Robert Uzzillia.Operating partner: Carmine Chioccariello.

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