Noice's Profile
Boca: Used to be "Smoke" in Hyde Park in Tampa--how is it?
It's good to know the gazpacho can be good -- thanks for sharing. It's funny you mention the "staff meal" because I was really tempted by that. But I wasn't convinced; it just didn't make sense. $16.00? For something that by its very definition is a Grade B meal? It's a cute concept, but not a cute price.
Boca: Used to be "Smoke" in Hyde Park in Tampa--how is it?
We just went for the first time last night. The three of us had the gazpacho with a dollop of lump crab (I think it was a "special"), the snapper en papillote, the spinach salad with apple slivers, almonds and fried goat cheese, and the steak and egg salad.
GAZPACHO: served first, and the only app we ordered, and I was ready to call my wife's decision to eat there another waste. It was bad at any price, but especially at $7.00. My wife, who likes to like new places in Tampa, and cuts them a lot of breaks, and who falls for all the posing that CFish refers to above (all true, by the way; it does seem like they're trying too hard at first) said it was pretty good. I thought it tasted like they dumped in the whole spice cabinet to camouflage the fact that they were either using canned tomato juice, or that the whole thing had been sitting in the walk-in for the better part of the week. I was about as impressed by this "fresh" "locally-sourced" "heirloom tomato" soup as I was a few weeks ago with the "fresh" house salad at Wimauma. Bad. Very bad. More on this later.
Then came the mains. SNAPPER: One of the best fish dishes I've had in Tampa. Execution was flawless, snapper was supple, tender, and completely infused with the deliciousness of the vegetable medley which accompanied it. Very elegant, very simple, the flavors of the fish and the vegetables were allowed to stand on their own. Worth every penny of $21. We will be back for this.
SALADS: Excellent. I have never had salads greens dressed this well in Tampa. This is a bit like celebrating a grown person being able to cross a street successfully ("Yey! You did it all by yourself!"), but in Tampa, salad greens and the manner in which they are dressed/presented are generally an abomination. It's not difficult to do, and shouldn't be like spotting a unicorn, but regrettably it is rare to find here. So, when I discovered it last night, I felt like shouting from the rooftops. I felt strongly about it also because I was able to confirm the presence of the correct technique across two salads. MIL had the spinach salad with the goat cheese and other accoutrements, and I had the steak and egg, which had the fried, runny egg on top of a mesculin/frisee mix, with slices of steak on the side topped with blue cheese. Again, nothing ground-breaking here, but the fact that the guy/gal on salads (at least the one in the kitchen last night) was able to toss both salads so well that each leaf glistened with flavor, was not soggy but crisp, did not have refrigerated chill on it but was at room temperature, and no puddle at the bottom of the plate -- well, that was nothing short of revelatory here in Tampa. Somebody learned how to cross the street. $11 and $14 for the salads. Very reasonable. I will be eager to eat another salad here and see if our experience was a fluke. (BTW, I'm the first to admit I haven't eaten everywhere in Tampa, so if there are any other places that prepare greens like this, I'm all ears.)
CHOC "BON-BON" DESSERT with STRAWB ICE CREAM and BLUEBERRIES. Excellent dessert. All of it house-made, including the ice cream. Not too sweet, not too rich, very refreshing, very impressive. It is almost as rare to find a dessert in this style here as it is to find a salad like the one described above. I ordered drip coffee, they made me a fresh pot, and it was also excellent, great flavor.
Service was very attentive throughout, from the moment we walked in. Everyone was very eager to help and make sure we were well taken care of. The manager stopped by, and I told her about the gazpacho. I told her that I was only mentioning it because EVERYTHING else was excellent to outstanding. How could that gazpacho have come from the same kitchen? She said something about sometimes getting the last of a batch, blah, blah, blah, she was very gracious, and understanding. I told her I wasn't really complaining, I was giving extreme compliments to the rest of the food, because we were really, really happy with it all. The bill came, and the gazpacho had been taken off. I was really surprised. I'm not one of these send-it-back guys at all, so it was a nice, unexpected touch.
I'm intrigued by CFish's comment about inconsistency . . . and secretly hoping it's not true! I'm an optimist, but I've been let down before . . . we'll see. Man, between that fish, the salads, the dessert -- I was just so impressed. My wife loved it so much, I know we'll be back within 2 weeks, and I'll report back.
I ALMOST FORGOT: As we were getting into our car, a youngish man comes around the corner, and asked us how everything was, introducing himself as the chef de cuisine. I told him what I thought about the gazpacho and what my suspicions were. He immediately admitted my "good call" and that it was "on its third day." I felt vindicated (since my wife thought I was exaggerating), but more importantly, I actually gained respect for the guy and his kitchen, that he would come clean like that. He asked me to come back next time, and assured me it would never happen again, to let the server know I was back for the gazpacho, and that he would make it right. Wow. I am not an Anton Ego, believe me, but the staff not only seemed to genuinely care about what they were serving, they also seemed like they would truly want to improve where possible. Well done.
New spot in South Tampa- "Wimauma" is up and running
We went to Wimauma last week based on this thread, and, on balance, were not impressed. The place is a million times more casual than we had anticipated, and the prices were on the high-ish side, though not outrageous, all things considered.
We had the fried green tomatoes, the fried oysters, the shrimp and grits, the hush puppies, the garden salad, the collard greens, and one other item that escapes me.
Of everything, I would only describe as excellent the shrimp and grits. Yes, I know everyone has shrimp and grits and now, but despite the fact that it has jumped the shark as a dish a few times already, this preparation was excellent. Grits were flavorful and creamy, shrimp cooked just right, and fresh-tasting. All of it had a depth of flavor so pronounced, I wondered if the rest of the dishes came from the same kitchen.
Which leads to me to the rest of the dishes: the only other thing I'd say was good was the fried green tomatoes a la Yummy House Salt and Pepper Tofu/Calamari. Very nice big chunks (I'd never had them prepared in huge chunks -- it works beautifully), still tender, but cooked through, and great "salt and pepper" flavor, just like YH.
I did not like anything else. My general impression was: good effort, but not even close to deliciousness. Oysters and their batter were rubbery. Flavor of a plain guac and the other ruby-colored sauce really didn't bring much to the party. The collards were ok, but no depth of flavor. Hush puppies were absolutely terrible - chalky, floury, crumbly, almost not cooked through. Even the flavor was bad. Garden salad was almost as bad as the puppies. Limp, slightly brown iceberg lettuce, likely sitting in the walk-in 3 days too long, served with that refrigerated chill still on it. If the dressing was home-made, it didn't matter: it was poured over the salad, not dressed. The other salad toppings, were just that: toppings. Nothing made me think that these ingredients were not from Publix, bought a few days ago, and just sitting in the fridge since.
Wine list looked interesting, but expensive. I had a California zinfandel for $10 a glass. Stemware was ok, but where wine by the glass seemed to be an average of $12, I'd expect better (or cheaper prices). Wine was served warm (not a problem if you're giving it to me for $5/glass).
My wife and I agreed that we might not have been so hard on the place were the prices lower. And that's not necessarily to say the place is expensive per se, it's just expensive for what it is, IMHO.
Any differences between all the Frenchy's in Clearwater Beach?
I have only been to the Rockaway location (many times, at that), and have not been to the other locations. I understand there is an "original" location, and have friends who say it's "classic", but I can't imagine a better beach/barefoot atmosphere than the Rockaway location. The food is better than average for the area, but nothing will blow you away. What has usually pleased me the most at Frenchy's is the view, the cold beer, and the fried fish bites or fried grouper sandwich.
I know there are other places out in Clearwater that usually get recommended, but I have not been to any that I thought worth the cost. The ones that come to mind are Salt Rock Grill and Island Way Grill. I've been to each once, and based on each visit, would not return voluntarily. Granted, these are places that are much more "upscale" than Frenchy's, but I mention them in case you would be considering those places based on recs on this board. Both are not cheap, and none of the seafood I had at either one was prepared well, or particularly fresh. Interiors are beautiful in that Florida way you see in magazines about Florida, but the food lacked precision or passion for me.
I appreciate your constant Orlando posts, and hate to be so negative, but you seem to me to be a guy who likes to see his dollar go far, and I just don't think that will happen at very many restaurants in Clearwater (on the beach, anyway). FWIW, if you dropped me in Clearwater (on the beach) with $100 and told me I had to go eat somewhere, and told me nothing else about the circumstances, I'd pick Frenchy's, save the change, and eat at the Ravenous Pig the next night.
Enjoy your trip.
Cuban in Central Florida or Tampa Area
I like La Teresita on Columbus in Tampa, but most people on this board recommend Arco Iris up the street over La Teresita. Neither one is a temple to hygiene, but I will admit that LT makes me wonder more often about sanitation than does Arco Iris. But I'll be danged if just about everything on the LT menu is not plate-lick worthy. (I haven't found that to be the case at Arco Iris.)
I have strong opinions about the Columbia which also may not be the consensus of other Tampa chowhounds. I think the food at any of their locations is criminally bad, but the history, and ambience of many of their locations - especially the original, of course - is so incredibly charming that it's worth the trip, in spite of the food. It's so nice in the Ybor location, especially in the central "atrium" that I might recommend a trip to Ybor for that alone. But don't expect much in the way of food. I've wanted to love anything I've had there -- even the 1905 salad everyone raves about -- but I just don't think there's anything good about it, unless I'm tasting it through the lens of the history and beautiful light and colors of the space.
Enjoy your trip.
Need Help from Local Chowhounds to Narrow Down Orlando Options for Visit Next Week
Timpano, thank you for the report back -- it's invaluable to hear specifics about folks' experiences when coming from out of town. I haven't been to RP in almost a year, and now I know how badly I need to get back there!
Tampa / St Pete Beach recommendations?
Depending on when your boat pulls out on Sunday, I'd consider Ella's for a late breakfast/lunch in Sunday. They have a "soul food" menu in Sundays, and it is consistently good, and eminently southern. They open at 11, so don't know of that would work for you. The cab ride would be about 15 minutes from your hotel.
Like others have said, Bern's is your best bet for dinner. What I am now discovering about Bern's is that the place is more about wine than even steak. It is outstanding -- you will drink things there you never imagined, at prices that are really reasonable. Enjoy.
An afternoon in Tampa?
I third that, although I've never had stone crab at the Columbia. I've never been floored by anything I've tasted there, but the stone crabs, if anything, might do it. Plus, the atmosphere inside and around Ybor on a Saturday afternoon, coming from NYC especially, would be worth it alone. Enjoy.
Noice
Looking for recomendations in the Sebring Area
There are very, very few special things going on in Sebring restaurant-wise. Of course, you can find dozens of places to get typical restaurant garbage, but not many worth your restaurant dollar.
The diamond in the rough: Taqueria Merlo. You can search for my review of Taqueria Merlo in Avon Park from at least a year ago. It is a taqueria in a Mexican grocery, but has ample seating and excellent food, and allows you to purchase Mexican beer singles to drink with your meal. As far as I am concerned, it is the only food served in Highlands County that is anything special. I highly recommend the barbacoa tacos, the lengua tacos, or the carne arrachera. Load up on the fresh salads and salsas, and you will be visiting your dad more often, I am sure.
Other than Merlo's, I leave many of my lunch dollars at Cang Tong in Sebring. The Chinese food is American Chinese food that is serviceable, but I think the sushi bar -- believe it or not -- is where the action is. I don't go for the crazy, crunchy, cream cheese American sushi, but rather order the "house rolls", which are more like what you'd get in Japan: truly bite-size, pristine vegetables, and small cuts of fish, depending on what you'd order. The rice is well-made, which is what matters after all. I'm not saying you'll think you're in Japan, but for Sebring -- and hell, even for Tampa -- the sushi is very good. The nigiri is also well-presented, by the way.
Other than that, depending on where you're coming from and how big your cowboy hat is, you might enjoy the newly reopened Watering Hole on 27, just south of Sebring. Steaks are good, atmosphere is rural Florida, beer is cold, and you can eat gator tail. I would never spend my own money there, but it's an option.
If you opt for cooking at home (or bringing home Merlo's take-out), you may find that the new ABC liquors on 27 in front of Home Depot is your refuge. I am still astounded that Sebring has a store that complete, with a great selection of micro-brews and foreign wines at great prices. It's like a smaller Total Wine. Clean, well-lit -- you'll dig it.
Enjoy it.
Noice
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Taqueria Merlo
1004 W Main St, Avon Park, FL 33825
Watering Hole
2304 Transmitter Rd, Panama City, FL 32404
Suggestions for Pork Shoulder Braised in Milk
Oh. My. Goshness.
I have never had such a roller-coaster of emotions making a dish for dinner guests -- but it turned out EXQUISITELY PERFECT. I couldn't say enough about this recipe, and how well balanced the flavors really are. Just excellent.
Here are notes on what happened, and what did and didn't work.
1. Parsley/fennel/garlic paste started to burn once I got oil hot enough to sear the pork. I continued to cook with it in the oil, since I was almost done searing, but then I had to throw out the oil and the paste before putting in my braising liquids. The pork pieces, however, retained enough of the paste all over that it didn't make as a big a difference as I would have expected -- still delicious. Next time, I'll follow the recipe and fry the paste in the oil for one minute, but then remove it before searing the pork in just the oil.
2. 1 h 15 mins is not nearly long enough to get this pork soft, or even edible. I was about to cry into my dutch oven when I opened, poked the pork, and saw the pieces were as hard as hockey pucks after 1 h 15 mins. I thought it was game over. The main dish was ruined, and would bring the rest of the menu down with it. At this point, the braise had *not* been bubbling. I had it on low (cooking on Le Creuset I know that "low" is really like "medium" using anything else), but my wife at this point suggested turning it up to "1". Within ten minutes, it was gurgling, but I considered it a lost cause, by that point anyway. I was planning on thinly slicing each chunk, drenching it in sauce, and making the best of a bad situation. After 45 minutes, I checked up on it again, and I could simply not believe what I saw: the pucks had turned into succulent morsels, giving way to my tongs' tender squeeze, and nearly falling apart as I lifted them up to test. I was flabbergasted. I could not believe that extra time would cause such an enormous change and "save" the meat.
SO, big thumbs up for this recipe. Braise it for at least two hours, go aggressive with the seasoning, and you'll end up with a beautiful sauce at the end. Thanks to everyone for posting.
Noice
Suggestions for Pork Shoulder Braised in Milk
All of these suggestions have been wonderful. Thank you! You have convinced me not to do an overnight, as it will likely be overkill. I will stick to the Batali recipe for the seasoning, because I am really intrigued by that fennel seed flavor. I intend to stick with the chunks because I think it will be easier to sear beforehand and serve afterwards. I would re-consider this and perhaps leave it all in one big de-boned roast in my dutch oven if anyone believes this would come out better. Thanks again for all this wonderful help. I will be sure to post results over the weekend.
Suggestions for Pork Shoulder Braised in Milk
I plan on making the following recipe substituting pork shoulder for the lamb (butcher is de-boning the shoulder for me):
http://www.foodandwine.com/recipes/lamb-braised-in-milk-with-garlic-and-fennel
I am making it for guests, and I am not using lamb because I don't know my guests very well and don't know if they'd like lamb. It seems easy enough, but I request your advice regarding two things:
1. Is the sub of pork shoulder for lamb a bad idea? Of course, flavor and texture will be entirely different, but my gut feeling tells me this will still work with the fennel, parsley, and rosemary flavors. Anyone think it will be a disaster?
2. Instead of just braising for a few hours, I am considering braising with the milk in a low (225) oven overnight with the pork "chunks" and the bone on the side for flavor. Should I not attempt this with milk? My dad said he'd read somewhere that the milk would screw with the texture of the pork if left braising that long, but he wasn't very sure. Any reason not to go for this overnight in an attempt to get the best flavor/texture?
Any other advice is much appreciated.
Thanks.
Noice
Need Help with Butter Sauce for Halibut -- VIPs Coming to Eat Tonight
A MILLION THANKS TO EVERYONE! The fish turned out fantastic and so very, very elegant. Time was short as evening drew nearer, so I did not have a chance to get online and respond to everyone's wonderful assistance.
Here's what I ended up doing, FWIW. I took a couple of shortcuts, but it turned out great:
I reduced about a quart of my clear fish stock with almost one cup of vinho verde for about an hour and a half. SInce my accompaniment for the fish was going to be fried yucca "sticks" and I needed to pre-cook that, I put my three chunks of yucca in the stock and wine for about 45 minutes. I did this because I thought it would save me from boiling the yucca in another pan, and perhaps the yucca would pick up some of the stock flavor before being deep fried (I made a completely different sauce for the yucca). I mention this part because the starch from the yucca may have helped emulsify the butter? I'm not sure, but it turned out great.
Anyway, I was left with about two tablespoons of reduction and set it aside in a separate bowl until we were ready for that course. Later I put the cooled reduction back in my clean sauce pan with 1 Tbs of hot water, put my burner on low, and began to whisk in my chilled chunks of Lurpak butter. I did not stop whisking since I was already familiar with the frightening feeling of seeing the beurre break on you, and kept going strong. I had my minced shallots all ready in a bowl, but I had forgotten to cook them in the reduction, so I microwaved them for about 45 seconds on low (I thought they'd be too harsh going in to the beurre monte raw), and then dumped them in right before plating.
I spooned the sauce over each piece of fish and topped with chives. It was excellent and everyone loved it. Thank you to all for your time and advice -- this board is really an astounding resource.
BTW, yes, Hank, I think what I wanted and more or less did was a beurre blanc sauce, I just didn't know it at the time. And, Jameshig, I think the pimenton would have wonderful if I had had some, but will certainly incorporate this next time.
Noice
Need Help with Butter Sauce for Halibut -- VIPs Coming to Eat Tonight
Excellent, PBSF, thank you very much for this great help. I plan on doing exactly what you have recommended here, but there is only one thing I don't understand: do I begin adding the cold pieces of butter DIRECTLY to the 2-3 Tbs. reduction you have described as if that were the 2 Tbs. of water I usually begin with? OR, do you mean that I should begin my beurre monte with plain hot water as I have before and then once I have it going, slowly add the 2-3 Tbs. reduction to the butter emulsion?
Need Help with Butter Sauce for Halibut -- VIPs Coming to Eat Tonight
Looking for more experienced hounds to help out with what I'm wanting to do here, and guide me in the right direction, please.
We're making halibut tonight for VIPs (6 people total) coming over tonight for a special meal. My wife and I have made halibut several times in the oven with light seasoning, just lemon, salt, drip of olive oil, and it always turns out fantastic. HOWEVER, the accompaniments we've made in the past for guests always fall flat. I try to make different sauces, once I made a red pepper sauce, but it just didn't jive.
Tonight I want to make a beurre monte (I've made a plain one before and thought it lovely) but I also want to use the homemade clear fish stock I've had frozen for several months (now thawing) and possibly some dry white wine and shallots. At least that's the flavor profile I'm going for in my head.
My questions: After I begin the beurre monte can I add a stock/wine reduction to it without it breaking? I've searched on the web, but can't seem to find the answer to this anywhere. Then, of course, I'd also like to add in finely minced shallot. I just don't know if the emulsion will break when I add in so much liquid.
Follow up question: if I'm headed in the wrong direction with this, what other sauce would you make, that would take me in a similar vein flavor/texture wise? I have all the usual staples, flour, cream, etc., but don't have much expereince making complex sauces, only beurre monte, frankly.
Any help is greatly appreciated -- I'm trying to make this a spectacular night food-wise.
Noice
Recommend me meat markets/delis/supermarkets (Tampa)
1. Generally speaking, I don't think you can say that WF is more expensive than Greenwise, or that Greenwise is more expensive than WF. Overall, prices are the same. I go to those two and also to Fresh Market, and I do that because each of the three will try to rip me off on at least some of the things I need. I have not found a one-size-fits-all solution, but if you could only go to one, I'd recommend Greenwise (it's also closest to U Tampa). Caveat: Cheese counter (and deli meat, for that matter) and its prices suck at Greenwise compared to the other two.
2. FWIW, local market doesn't necessarily mean local meat. When I buy meat, I tend to get it from Greenwise. Organic chicken at Greenwise is nice, but expensive. I have never bought meat from Oceanic, but it looks OK. I have bought fish several times from Oceanic and it has always been very good and cheap. For vegetables, I recommend Oceanic for East Asian-type produce you may not be able to get elsewhere. Otherwise, for staples like tomatoes, carrots, cukes, lemons, peppers, etc., I go to Borinquen Grocery on Columbus for really low prices. BUT, what I would recommend over ALL of them -- if you have the time to get up there and the willpower to brave the crowds (my wife usually doesn't) -- is Patel Brothers on Fowler. In addition to South Asian produce, they have just about everything else at prices so low, it's really hard to believe. The selection is incredible, and the quality is always nice. I'd go during the week, because the weekends are a zoo.
3. No.
4. No.
Noice
'09 EPCOT Food & Wine Festival
Rona, Herbert1:
Thank you for your thoughtful responses, and the reminder about reservations opening on August 11. It was with that deadline in mind that I made my inquiry now. I will peruse the pamphlet a bit more and see if there's anything else we should check out, or if we really are better off going to V & A's, as we've never been there, either. Thanks again.
Noice
'09 EPCOT Food & Wine Festival
Thanks for posting. I've looked through Disney's pamphlet and looked back through old threads regarding prior years' F&W festivals, but I'm still undecided whether to make a weekend of it, spend a lot of dough, and take my wife for her birthday (weekend of October 10, focus on South American food). Although we live nearby, we have never been to the F&W Festival. It seems that most people enjoy the Party for the Senses the most, and I see that this year there's a Wine View "VIP-style" upgrade for an extra $75.00 (on top of the $135.00 the plebes pay for the "regular" Party for the Senses experience).
My question: what caliber of food and wine are we talking about here? I don't care so much about hob-nobbing with whoever, but I would like to know that I'm getting value in terms of exposure to different wines and foods that go beyond the standard fare at a "Taste of _____ (choose your U.S. city) 2009". Any initial impression on the $75.00 upgrade? How cheap is Disney when it comes to upgrades like these? Am I likely to be paying for "privacy" only, or is there likely to be significantly different food/wine in there? As it look like the focus is on South American food that weekend, I don't want to be spending through the nose to be "wowed" by arepas and a Malbec I can get down the street for $9.00.
Alternatively, are there other events that others would recommend as worth the loot?
Thank you in advance for any responses.
Noice
So many roast chickens recipes, but do you have a favorite?
I just made the Zuni for the first time tonight, and I had the same result: skin completely stuck to the pan even though I pre-heated. Anyone have any suggestions? I imagine that the skin is supposed to sear quickly and then easily detach itself from the pan, but this doesn't seem to happen in practice. I'm considering oiling the pan next time (used All-Clad 10" SS frypan). Otherwise, one of the most delicious meats I've ever cooked.
Noice
Tampa, Clearwater, St Pete ????
Dining Nomad:
You've cast a wide net. Could you provide more information about where you are staying (although you'll be here for five days, you probably don't want to spend most of them in a car), how much money you want to spend, and what types of food you want to eat? I would argue that we all want to eat "mindblowing" food, but even in Tampa, I would be here writing until next week about foods that fit that categorization for me. And would they come close to "mindblowing" for you? Maybe not.
Noice
Arepas in Tampa?
rebecca.kukla:
I think the bus is only there late-night (that's the info I got from a friend recently) and perhaps only on weekends. I had been looking for it during the day, too.
On a related note, I went to La Cabana Antioquena last weekend and had an amazing meal. Although I am of Colombian origin, I had all but given up hope of finding tasty Colombian fare in Tampa. But this place has had me jonesing for Colombian food ever since last week. We had the bandeja paisa (possibly the biggest bandeja paisa I've seen [enough for two, easily]) and even the arepa on it was a bit better than the usual cardboard served with a bandeja. Everything was well-made and expertly seasoned.
I forgot to look to see if they served other types/styles of arepas, but I will look next time and sample some if they do.
Noice
Top 5 picks in Sarasota
I had an excellent meal at Derek's earlier this year and have been meaning to go back there. I was pleasantly surprised. Everything I tasted at our ten-top was very, very good.
I've been to The Table and enjoyed it, although not as much as Derek's. Perhaps it would make the Top 5, but I don't have much experience down in Sarasota. If Derek's would not be in the Top 5, then I need to do much more of my eating in Sarasota.
Enjoy your trip.
Noice
GOOD Mexican food in Tampa Bay???
laurie:
I must have passed over the bistec con nopales on the menu -- that's reason enough to go back this weekend! Thanks again.
Noice
Arepas in Tampa?
FrankC:
I will make a concerted effort in the days to come as well. I have been meaning to find the best Colombian food and arepas in that stretch of town, but so far the places I have tried left me with little desire to try more. I think I will focus strictly on arepas from now on and report back, too.
Noice
Family 60th Birthday Celebration
Where in the state of sunshine would you like to celebrate?
Visiting St. Pete Beach in July
mi2ca2mi:
It may not fit within your budget (unless you count it as one of your "nice dinners"), but I did backflips a few weeks ago at the Vinoy's Sunday brunch. I don't know if the stars were in alignment for that day only, because I searched the board and didn't find many words on it -- but I'll be darned if that brunch didn't knock my socks off. It's on the other side of the peninsula from where you're staying, but perhaps you could combine it with a leisurely stroll through downtown St. Pete if the weather is nice.
Although I found almost all of the (non-dessert) items to be above average, I was particularly blown away by the seafood spread: two varieties of raw oysters, king crab legs, snow crab claws (with the shell already off!), three different types of smoked salmon, jumbo shrimp -- I know I'm forgetting a few other items, but the quality of each one of those seafood items left me weak in the knees. I ate and ate and ate. And then ate some more. They had all of the standard breakfast items, and a carving station, which I was told was also excellent. Oh, and caviar with creme fraiche, in a gorgeous presentation, brought to the table from the kitchen (included in the price of the brunch).
The weakest link were the desserts. Or maybe it's just that everything else was so good that by comparison they were ho-hum. Either way, I will be making my way back there very soon, and although my opinion is based on only one visit, I highly recommend it, despite the high price.
Noice
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Vinoy Club at the Renaissance Vinoy Resort & Golf Club
501 5th Ave NE, St Petersburg, FL
DT Tampa/ Spain, Fly, Cafe Dufrain?
Mike:
This may be too late, but if you are still looking for a downtown place not the Hub at which to have a drink, you may enjoy Jackson's on Harbour Island, if you can brave the crowd. It is Wednesday night, though, so it probably wouldn't be too bad. It's about the only place I can think of downtown that is pretty nice for a drink after dark.
Noice
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Jackson's Bistro-Bar-Sushi -Rocks
601 S Harbour Island Blvd., Tampa, FL 33602
GOOD Mexican food in Tampa Bay???
laurie:
I just came from the Cabaña del Tio today and all I can do is rub my tummy and say, "Wow." How right you are about their tortillas -- I don't remember ever having better on the East Coast. The brain (I was surprised they were serving it) and the carnitas were exceptional, although the al pastor was a bit too "saucy" for me. My buddy had the sopes, and they, too, were outstanding. The Cabaña is much better, in my estimation, than the Acapulco or the Taco Bus (I haven't been to Casa Tina), and I will be in those bar stools sipping horchatas as often as possible. Thanks for the tip.
Noice
GOOD Mexican food in Tampa Bay???
delfin1205:
Have you been to the taqueria at the Acapulco Grocery on Macdill? I think laurie mentioned it in a thread a few weeks back, but I have not read anything else on it in any other thread. I think it's worth checking out, although I don't know exactly the type of experience you're looking for. (No chips and salsa at the Acapulco.)
For what it's worth, I've been to the Acapulco twice and to the Taco Bus twice since I've moved to Tampa, and I think the Acapulco comes out on top (strictly for a taco experience). The Acapulco is nothing to look at, though: it's a counter in the back of a small grocery store, and they serve only tacos, maybe a menudo, and perhaps another stew for good measure. I've enjoyed their meats (tripe is excellent), and I've enjoyed their salsas immensely, too. I think their salsas are much tastier than the Taco Bus's (especially la salsa verde).
I don't think you can argue that the Acapulco is not authentic, but if you want variety, you're looking in the wrong place.
Noice
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Acapulco Mexican Grocery
1001 N Macdill Ave, Tampa, FL
