“Until we eat again,” is our family motto. With dozens of new ethnic eateries (Volcan De Mi Tierra/Nicaraguan, Mata’s Philippine Cuisine), sandwich shops (Turnpike Mike’s), chicken joints (Guthrie’s chicken fingers), you can eat lunch around the world. Save room for dessert because Revolution Ice Cream Co. and their artisan ice creams is going from food truck to brick-and-mortar in early 2020. Even better news? You can now order liquor delivery from UberEats in addition to Publix’s Instacart wine and beer deliveries in Tampa.
But for dinner on the town, book a reservation now for these extraordinary new Tampa restaurants opened or opening in 2019. (P.S. Don’t miss Armature Works new series of dinners on the lawn with selected chefs!)
Located at Marriott Water Street, we offer a menu inspired by fresh, seasonal ingredients paired with expertly crafted cocktails and a picturesque waterfront as a stunning backdrop. The seafood is sensational, from the raw oyster to seafood towers and pan-roasted octopus with chorizo and tuna tataki salad. For appealing entrees, you can’t go wrong with surf n turf (lobster, filet mignon), Florida snapper with calamari and bacon or the grass-fed New York steak with braised oxtail and bourbon sauce. Solid cocktail menu with unique botanicals and wine list. Ask for the Pink Ginger Martini, a delightful boutique sake and vodka concoction.
This Miami-based concept combines quality ice cream and top-shelf boozy for the ultimate adult desserts such as tangerine champagne or rum sorbets, single malt, tequila or vodka ice creams. White Russian? Irish slammer ice cream made with stout beer? Kentucky bourbon crème Brulee? OMG, we love them all!
Crafted cocktails, Southern hospitality and the ultimate weekend wee hour (3 a.m.!) hang-out with clever events and the see-and-be-seen crowd in LBD. Open Sat.-Sun. at 11 am for college and NFL football, a $2 taco Tuesday and events (boxing, live music) and a VIP section, it’s the ultimate party.
Inside the Barrymore Hotel on Riverwalk is this stylish Mid-Century Modern” eatery and lounge featuring dishes made famous by some of the most historically iconic hotels and restaurants across America. Updated but timeless classics like Steak Diane, Lobster Newberg and Waldorf Salad headline the menu alongside a classic martini bar that showcases finely-crafted cocktails mixed with superior spirits.
A mélange of Greek, Italian and Mediterranean fare also run Fork and Hen. The seasonal ingredients feature daily specials, a solid Sicilian pizza, and squid ink pasta. Discover other Hall on Franklin culinary treasures.
Sparkman’s Wharf continues to be foodie paradise with the addition of this upcoming wine bar and charcuterie, the perfect place to hang before or after a cruise. Look forward to wine tastings and wine dinners from Denver restauranteur/chef Nelson Perkins. Still hungry? Dine at these Sparkman’s Wharf restaurants.
Opening Halloween night, the newest Ciccio hip concept is Nueva Cuban/Mexican with a twist from Chef Luis Flores, complete with daiquiris and fresh juices. From tacos to Cuban and aji verde chicken sandwiches to farro and black bean risotto, the spice is nice palate is at play here. The décor is all Miami Vice, with chandeliers and floral wallpaper, completely transforming Ciccio’s The Lodge in the same Soho location. Serving lunch, dinner and weekend brunch.
Zagat’s rates their steaks out of this world and the Miami South Beach location is now here after opening in Palm Beach and San Juan, Puerto Rico. If you love Ruth Chris, Fleming’s and Capitol Grille, this 6,000 square foot restaurant is for you. Enjoy prime cuts, fresh fish, amazing sides and appetizers, flavored with South American seasonings and inspirations. Start with empanadas (short rib and fontina beef or prime beef), or Argentinian-style habanero chimichurri. From seabass and Scottish salmon to filet mignon, the entrees wow even seasoned travelers and the prix-fixe meals are amazing. Outstanding wine list and daily food and spirit happy hour in the bar.
This Euro-American restaurant is helmed by James Beard award-winning chef Anne Kearney In 2002, she was the winning recipient of James Beard Foundation, "Southeast Regional Best Chef”. Kearney's food is an American interpretation of Provençal bistro fare for lunch, dinner, brunch or just dessert. Enjoy elegant mussels, charcuterie, farm-fresh salads (warm farro, horseradish-dressed blue crab with roasted garnet beet) and soups, entrees (pan-roasted tarragon chicken, pork tenderloin with goat cheese polenta) and swoon-worthy desserts (vanilla brioche bread pudding with chocolate & prunes; cognac crème anglaise French chocolate gelato, brandy caramel swirl, chocolate ganache chunks).
A Greek American eatery and bakery, this newcomer debuts mid-November serving breakfast, lunch, drinks, and coffee, from pita and spanakopita to other feta-filled dishes. Opa!
Not far from Armature Works is this inspired newcomer with a view of Tampa’s skyline and an elegant setting in the Heights district. Chef Bryce Bonsack’s handmade pasta-focused menu features stylish, seasonal Italian fare. Share the salt and pepper calamari with warm tomato paste, lemon, meatballs alla ROMANA with braising sugo, pecorino romano or the crudo yellowtail, tomato, celery, olive, chile dish. For entrees, pick meat/fish (sakura pork collar, tilefish saltimbocca, lamb shank) and a pasta ( the one with beef ragu, garlic, basil, 30-month Parmigiano or the spaghetti with king crab, sea asparagus, lemon butter). The wine list and desserts are equally beguiling.
7th+Grove delivers an elevated Southern menu (chicken thighs and collard greens, shrimp and grits) from Chef James Roberts, warm ambiance, extraordinary service and creatively crafted cocktails. 7th+Grove is an inviting adult-friendly space ideal for schmoozing and eating. Sunday Funday features a second-level DJ balcony and food/drink specials. There are private tables with bottle service and bottomless mimosas, all in a cheery setting with colorful murals. The restaurant is on one side, the club, long bar and lounge area is next door.
From the Seminole Heights food truck to a brick and mortar home in Soho, Chef Uzi’s classic Tijuana style dishes new daring Mexican-American twists on traditional favorites, the fare depends on homemade tacos and freshly roasted veggies (corn!). Fill your taco with shredded or grilled chicken, carnitas, crispy salty pulled pork, pork al pastor, chorizo, ground beef, shredded beef or tangy carne asada, lengua (taco only), tripa, barbacoa beef or chicken or grouper (tempura battered or blackened). Add veggies, rice and beans, or get your taco concoction in a bowl. There are burritos, chimichangas, tostadas and sopas and so may other savory delights.
Photo courtesy of 7th & Grove