July/August 2017 by TAMPA Magazines

Annual

Restaurant Edition Salmon Nigiri from Soho Sushi

BEST THING I EVER ATE

Seafood

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Food is not rational. food is culture, habit, passion & identity.

Don’t let reﬂux take all that away from you. If you frequently suffer from acid reflux, chances are that you are sacrificing alot. Whether it’s a full 8 hours of restful sleep, a cup of coffee in the morning, a slice of pizza or even the ability to workout, reflux has a way of taking over our lives and keeping us from enjoying the things we love. More than 40% of Americans suffer from heartburn pain at least once a month, and 95% of these people can link their symptoms to particular foods. Many of our favorite foods and drinks are actually notorious heartburn triggers, and the more negative episodes we experience the more we begin to shy away from the foods that we love. If you suffer from acid reflux it’s very likely that food is the one area of your life that you’re sacrificing the most. At Tampa Bay Reflux Center, we believe that you shouldn’t have to live your life in fear of reflux or heartburn. You shouldn’t have to give up the things you love just to avoid pain. So what do you do when sitting down for your favorite meal begins to become a source of frustration?

Unfortunately, it doesn’t stop there. Next will go chocolate, alcohol, and your favorite board-walk fries, until eventually you reach a point where your diet 95% of AMERICANS consists of EXPERIENCING HEARTBURN bland foods and eating no MONTHLY can link their longer holds any symptoms to joy for you. particular foods

It’s important to remember that the equation doesn’t end with heartburn and food.

Frequent heartburn can be an indicator of a chronic condition like GERD, which is incredibly treatable. GI medicine has come a long way, and suffering from chronic reflux-related heartburn doesn’t automatically sentence you to a life without your favorite foods, sleep and exercise. There are several minimally invasive options available that allow patients to take back areas of their life (like food) they’ve been forced to sacrifice due to reflux and stop their daily medications.

First you’ll cut out the trigger foods you could live without; things like tomatoes, citrus fruits, maybe even spicy foods.

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Mad Dogs and Englishmen is just one South Tampa restaurant that welcomes doggy diners

42 15

BEST THING I EVER ATE (NOT IN MY RESTAURANT) South Tampa chefs pick their favorite local seafood dish

PET FRIENDLY RESTAURANTS

BEAUTIFUL DESSERTS

Find out where you can take your furry friend next time you dine out in South Tampa See some of South Tampa’s most unusual-looking, delectable sweet treats

SIGNATURE DISHES

Local restaurants are sharing their customers’ favorites

Smoked Fish Spread from Ted Peters Famous Smoked Fish

We asked five South Tampa chefs to choose their favorite seafood dish in Tampa outside of their own restaurants. Chef Jason McFarland of O Cocina picked a dish from SoHo Sushi, where you’ll find the salmon roe nigiri pictured on this month’s cover. To learn which dish Chef Jason and the others chose, turn to page 24.

Annual

Restaurant Edition Salmon Nigiri from Soho Sushi

BEST THING I EVER ATE

Seafood 08 | SouthTampaMagazine.com

This month’s featured cover image was taken by senior photographer Gabriel Burgos.

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10 | SouthTampaMagazine.com

PUBLISHER & PRESIDENT Greg Jasso GROUP PUBLISHER Shawna Wiggs SENIOR PHOTOGRAPHER Gabriel Burgos SENIOR ART DIRECTORS Scott Tennant Jillian Baco ART DIRECTOR Heather Fitzpatrick MANAGING EDITOR McKenna Kelley ADVERTISING CONSULTANTS Aubreigh Roth Lauren Armbrust CONTRIBUTING WRITERS Derek Herscovici Erika Vidal Holmes INTERNS Kirby Wallace Oriana Caffo Andrea Tanzi Di Cosola

708 Harbour Post Dr., Tampa, FL 33602 (813) 600-4000 M–F: 9am–5pm southtampamagazine.com Interested in advertising? Have an idea for a story? info@southtampamagazine.com *Rain Publishing Group, LLC takes no responsibility for the accuracy of the information or claims of any advertiser in this publication. The advertiser is solely responsible for the info, statements, claims or warranties mentioned in their advertorial or advertisement. Reproduction of, or use without written permission of the publisher, of editorial, pictorial or design content of any manner is strictly prohibited.

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DOCTORS AGREE DR. KWITKO IS TAMPA BAY’S MOST TRUSTED EYELID SURGEON

hanks to his vast experience and dedication to his patients, it’s no surprise Tampa’s most veteran physicians turn to board-certified Dr. Geoffrey M. Kwitko for world-class eyelid surgery. “I’ve been in practice in Tampa for over 50 years and have seen the work of all of Tampa’s plastic surgeons,” says Dr. Albert Tawil. “When it was time to get my eyelids done, I chose the best around – Dr. Geoffrey Kwitko.” “My surgery went great, and my results were excellent. I was back at work in three days. I send my family and patients to Dr. Kwitko –

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G ro up P u b l i she r ’s Le tter

TASTING TAMPA

You would think that after 10 years I’d get tired of eating my way through South Tampa’s best restaurants. But the truth is, it never gets old because, let’s face it, a girl’s gotta eat. And while putting together this 10th Annual Restaurant Edition of South Tampa Magazine, I was reminded just how lucky we are to live in South Tampa. With so many new restaurants, breweries and wine bars sprouting up year after year and so many old favorites revamping their menus, there’s a new dish to sample every day of the week. To this day, it remains one of my favorite editions to put together — and it’s always a reader favorite too. Be sure to save our menu guide on page 50 and use it as your go-to “What’s for dinner?” guide throughout the year. This year’s signature dishes are better than ever—bon appetit on page 60. We put a twist on our classic Best Thing I Ever Ate – Not In My Restaurant feature by asking five local chefs to share their favorite seafood dish, as Tampa is renowned for its fresh seafood (page 15). For those of you who like taking your pets out to dine with you, don’t miss our list of pet friendly restaurants in South Tampa on page 42. And of course, we couldn’t resist serving up some desserts that look like works of art. Some of them may look a bit … strange, but we promise they all taste delicious. Hope you’re hungry! Sincerely,

GUS GUS

Shawna Wiggs Group Publisher (813) 600-4000 shawna@southtampamagazine.com

A DACHSHUND-YORKIE MIX

enjoys hanging out at Daily Eats in SoHo

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F E ATURE

THE BEST THING I EVER ATE

(NOT IN MY RESTAURANT) Just like the ocean, Tampa’s seafood community is complex, diverse and always unpredictable. On any given night the same species of fish can be cooked a dozen different ways, a reflection of the city’s growing taste buds and tastemakers. To discover some of the city’s best seafood we asked five of Tampa’s top chefs what they order when they’re not on the job – and not in their restaurant.

Written By Derek Herscovici | Photography By Gabriel Burgos

July + Aug 2017 | 15

BEST THING I EVER ATE (NOT IN MY RESTAURANT) HOW LONG HAVE YOU WORKED WITH SEAFOOD? Oddly enough, I’ve worked for a seafood restaurant—whether it was Ocean Prime or other restaurants—for the last 11 years of my life. I guess it was really almost by accident, but I love seafood, so it works out. HOW WOULD YOU DESCRIBE THE MENU AT OCEAN PRIME? I would say we’re definitely a fine-dining fish house or seafood house first, then we also like to combine the best of the surf and the turf, so we carry eight prime steak cuts as well as some other non-seafood items. We try to appease the best of both worlds.

CHEF

ADAM POLISEI Executive Chef, Ocean Prime

WHERE ARE YOU FROM? I’m from the suburbs a little bit north of Detroit. The first time I came to Tampa was nine years ago; I was here for seven years, then I went back to Michigan, then back to Tampa again a little over two years ago. I’ve been with Ocean Prime for about six years. Prior to that I was with Mitchell’s Fish Market when it was part of Cameron Mitchell Restaurants. HOW LONG HAVE YOU BEEN A CHEF? As a sous chef or executive chef rank, I think it’s been almost 10 years now. Cooking? Man, since I was 15, so about 20 years.

MY FAVORITE SEAFOOD DISH THAT’S NOT IN MY RESTAURANT IS… The only dish that I consistently get anywhere, because most people change their seafood options up quite often, but the one dish that I get consistently is the potato-crusted oysters at Edison Food + Drink Lab. WHAT MAKES IT STAND OUT? I kind of look at it almost like it’s the perfect dish. It’s got sweetness, it’s got saltiness, it’s got crunch, it’s got nice delicate oyster, then there’s this great mustard aioli that’s on top of it and a sweeter dill pickle nectar. It’s almost like eating a salt-and-

SEAFOOD ISSUE vinegar potato chip but with this big juicy oyster. HOW DID YOU HEAR ABOUT IT? My wife and I just went in there for dinner one evening, and I saw it on the menu and I just thought, “Well, that sounds amazing.” Sure enough, it was amazing. Now every time that we go there we get it, and anytime we send anyone there I tell them that they absolutely have to have it.

OCEAN PRIME 2205 N. Westshore Blvd. (813) 490-5228 ocean-prime.com EDISON FOOD + DRINK LAB 912 W. Kennedy Blvd. (813) 254-7111 edison-tampa.com

Dill Pickle Nectar, House Dijonnaise, Micro Dijon

July + Aug 2017 | 17

HEALING CLOSE TO HOME

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BEST THING I EVER ATE (NOT IN MY RESTAURANT) whose businesses include Shake Shack] of the West Coast. I actually got to open a bunch of restaurants in L.A. under that umbrella. HOW WOULD YOU DESCRIBE THE MENU AT AVA? The easiest way to say it is it’s multi-regional rustic Italian — there’s influences from the north and influences from the south, then we have some ItalianAmerican favorites on the menu that have gone over very well.

CHEF

JOSHUA HERNANDEZ Executive Chef, Ava

WHERE ARE YOU FROM? I grew up in Sarasota. Coming back [to Tampa Bay from Los Angeles] for Ava was sort of a homecoming for me. HOW LONG HAVE YOU BEEN A CHEF? Ava is actually my first head chef gig, so we’ve been open for about two-and-a-half years. I was on the project for about a year before we opened. Prior to that, I was cooking in Los Angeles for five years. I was really lucky and got to cook for some really great chefs and concepts. Early on out there I got hooked up with the Sprout group, which at the time Bill Chait was in charge of, and he’s been described as the Danny Meyer [Ed. note: New York City restaurateur

IF YOU COME HERE YOU SHOULD TRY… The octopus potatoes – it’s octopus and fingerling potatoes with aged balsamic and dill. Octopus and potatoes is a very traditional Mediterranean way to eat octopus. [Also try] the charcuterie. I cure all the charcuterie myself. I have a custom walk-in meat-curing chamber that lets me do difficult cures like salami and things like that. I’m always kind of snacking on that. I call it “product development.” MY FAVORITE SEAFOOD DISH THAT’S NOT IN MY RESTAURANT IS… Well I’ve been going to Long John Silver’s a lot lately… [laughs] No, I would probably have to pick the crispy cobia collar over at Rooster & the Till. WHAT MAKES IT STAND OUT? It’s cool to see a collar on the menu. That is a part of the fish that [usually] either gets thrown away

SEAFOOD ISSUE or used for stock. That goes along with that philosophy that most chefs have – you try to use as much of the animal as possible. I like that [Chef Ferrell Alvarez is] not just using the collar to flavor something; he’s actually serving it. You don’t see it a lot here. The dish itself, texturally it’s very satisfying because the collar meat is super tender and sweet, then he drenches it in flour and drops it straight into the deep fryer so it gets really crispy. There’s nice textural contrast. The flavor is like Thai chili, so you get the savory saltiness of the fish along with this tanginess of the sauce and the chili. I think it works really well. It’s a fun dish to eat.

AVA 718 S. Howard Ave. (813) 512-3030 avatampa.com ROOSTER & THE TILL 6500 N. Florida Ave. (813) 374-8940 roosterandthetill.com

Nuoc Cham, Sesame Turnip Salad

July + Aug 2017 | 21

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BEST THING I EVER ATE (NOT IN MY RESTAURANT)

have formal training as a chef. I’m self-taught. In Italy I took a few cooking classes, but as far as working, in the last 35 years I’ve never worked for anyone but myself. Before we moved to Florida we had some restaurants in Oklahoma City, then of course when we moved to Tampa we opened Bella’s in 1986. I was the driving force behind that, and that’s why I wrote the cookbook “Bella’s. “

CHEF

JOANIE CORNEIL Owner and Chef, Bella’s Italian Café and Square 1 Burgers

WHERE ARE YOU FROM? I was raised on a wheat and cattle farm in Oklahoma, so I was exposed to lots of good flavors there and learned a lot from my grandmothers, aunts and mom. I lived in Italy for a few years and that’s when I really got into Italian cuisine. HOW LONG HAVE YOU BEEN A CHEF? I’ve been a chef for 35 years. I’ve been in the industry off and on since I was 20, but I don’t

HOW LONG HAVE YOU WORKED WITH SEAFOOD? I’ve worked with it, but it hasn’t been the driving force. We do different shrimp-scallop things. Over the years we’ve done a lot with red snapper [and] grouper because we’re in Florida. We have a salmon that we roast in a wood-burning oven that’s been on the menu for almost 20 years and sells better than ever. It just depends on what’s really good and in season and what I think the customer will go for. HOW HAS THE MENU AT BELLA’S ITALIAN CAFÉ CHANGED SINCE 1986? The basics are the same, but the specialty pastas and entrees have kind of evolved over the years. We still have some of the same salads, and our lobster bisque has been on the menu since day one, so I would say probably half the menu is the same.

SEAFOOD ISSUE MY FAVORITE SEAFOOD DISH THAT’S NOT IN MY RESTAURANT IS… I love stone crab. I like those at Eddie V’s Prime Seafood, but the seafood I like the most at Eddie V’s is the broiled lobster. They do it just right for my taste.

BELLA’S ITALIAN CAFÉ 1413 S. Howard Ave #100 (813) 254-3355 bellasitaliancafe.com

WHAT MAKES IT STAND OUT? It is so fresh, then it’s broiled to my liking. I don’t like lobster thrown into a lobster pot and boiled. I like it popped out of the shell a bit and put under the broiler.

EDDIE V’S PRIME SEAFOOD 4400 W. Boy Scout Blvd. (813) 877-7290 eddiev.com

Two Broiled 9-Ounce South African Lobster Tails with Drawn Butter and Lemon

July + Aug 2017 | 25

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BEST THING I EVER ATE (NOT IN MY RESTAURANT) HOW WOULD YOU DESCRIBE THE MENU AT O COCINA? We’re a modern Mexican restaurant. We take the classic flavors and infuse them with different things and bring in different flavor profiles, just kind of stepping up all the classic, regional recipes from Mexico. IF YOU COME TO MY RESTAURANT TRY… We did a menu change April 18th, so, as far as seafood goes, I’m currently doing a Yucatanstyle mahi mahi. It’s going to be marinated and wrapped in banana leaves and grilled.

CHEF

JASON MCFARLAND Executive Chef, O Cocina

WHERE ARE YOU FROM? I’m originally from Alpharetta, Georgia. [There’s] not a lot of seafood, but it’s real close to Atlanta so there’s plenty to eat there. HOW LONG HAVE YOU BEEN A CHEF? I’ve been a chef for about 16 years, but I’ve been in a kitchen for about 24 years – since high school.

MY FAVORITE SEAFOOD DISH THAT’S NOT IN MY RESTAURANT IS… Honestly its gotta be the spicy tuna roll from SoHo Sushi. I’ll go in and eat, like, three every time I’m in there. WHAT MAKES IT STAND OUT? It tends to be not as shredded as others – it’s minced. The spice really comes through. A lot of the time you have a spicy tuna roll and it’s kind of flat, it never has a kick to it. HOW DID YOU HEAR ABOUT IT? I’ll be honest – I don’t get out a whole lot. I have a 15-year-old son, so we don’t go out a lot, but as far as seafood goes, I’m a big fan of sushi, so I go to SoHo

SEAFOOD ISSUE Sushi. I like pretty much all maki, but Iâ&#x20AC;&#x2122;m also a sashimi fan, so anytime I can find toro [Ed note: tuna belly, the most desired part of the fish], I think that menu is pretty amazing.

O COCINA 4110 Henderson Blvd. (813) 289-0649 ococina.com SOHO SUSHI 3218 W. Kennedy Blvd. (813) 873-7646 sohosushi.com

Spicy Tuna, Cucumber, and Roe

July + Aug 2017 | 29

BEST THING I EVER ATE (NOT IN MY RESTAURANT)

to get it ready. It took me a year cleaning pools and doing catering just to get the building ready, and we’ve been open for almost two years now.

CHEF

NICK CRUZ Owner, Founder and Head Chef, Big Ray’s Fish Camp

WHERE ARE YOU FROM? I’m a fifth-generation Tampanian – born and raised here. HOW LONG HAVE YOU BEEN A CHEF? Personally, I’ve been cooking my whole life. The last eight years I’ve been running a catering business called Blue Catering, then I went into the brick-and-mortar restaurant business. I went around and got all the scrap wood in the neighborhood and built my tables out and poured all the concrete. I did all the work pretty much by myself

HOW LONG HAVE YOU WORKED WITH SEAFOOD? My great-grandfather was a mullet fisherman, and he fished off the Alafia, and I remember as a kid my first time understanding that I belonged in the kitchen. I might have been six, seven, eight years old, and I was at my great-grandfather’s house on this dock. He had these handmade mullet boats he would make himself, and he would go out and catch mullet, bring it back and smoke it in a refrigerator that he converted into a smoker. I remember thinking, “Man, this really is what it’s about.” HOW DO YOU DESCRIBE THE MENU AT BIG RAY’S FISH CAMP? We try to do as fresh as possible. [At the fish camp it feels like] the 1950s or the 1970s just stopped, and you’re warped back to Old Florida and what it’s supposed to be like. I wanted you to get that feeling and that same grouper sandwich [that Florida natives remember.]

SEAFOOD ISSUE MY FAVORITE SEAFOOD DISH THAT’S NOT IN MY RESTAURANT IS… The smoked fish from Ted Peters Smoked Fish. Everything they do at Ted Peters is really, really good and some of the best seafood I’ve eaten in town. WHAT MAKES IT STAND OUT? [When] I walked into Ted Peter’s with my mom as a kid, after my great-grandfather passed away, it just took me right back to that place when I was growing up watching him [and] helping him catch mullet. It just took me right back there.

BIG RAY’S FISH CAMP 6116 Interbay Blvd. (813) 605-3615 bigraysfishcamp.com TED PETERS FAMOUS SMOKED FISH 1350 Pasadena Ave. S. (727) 381-7931 tedpetersfish.com

Smoked Mullet, Mayonnaise, Scallions, Celery, Capers, Lemon Juice, Parsley and Old Bay seasoning, served with Saltines

July + Aug 2017 | 31

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F E ATURE

Though pets are welcome in the vast majority of South Tampa’s outside spaces, it’s still unusual for them to be allowed inside. Not so at Hyde Park Village, where many stores allow leashed pets to accompany their owners while shopping. Grab a bite with your furry friend by your side on the patios of Goody Goody, Irish 31, Timpano Italian Chophouse or Wine Exchange. 744 S. Village Circle | (813) 251-3500 hydeparkvillage.com RODNEY THE MINIATURE DACHSHUND

IN SOUTH TAMPA WRITTEN BY McKenna Kelley PHOTOGRAPHY BY Gabriel Burgos

South Tampa residents love their pets, and the number of restaurants open to (leashed) four-legged diners is proof of that. Here are 16 pup-friendly eateries throughout the neighborhood. MILO THE MINIATURE SCHNAUZER July + Aug 2017 | 43

CALLAHAN THE TOY AUSTRALIAN SHEPHERD

Dogs are so important to Square 1 that they have dishes prepared just for them. Grab a seat on the patio and ask for Jingoâ&#x20AC;&#x2122;s Menu, named after the ownerâ&#x20AC;&#x2122;s dog. Better yet, dog entrees are free with the purchase of any two regular entrees during Yappy Hour Mondays. 3701 Henderson Blvd. (813) 414-0101 square1burgers.com

Boca 901 W. Platt St. (813) 254-7070 The Bungalow 2202 W. Kennedy Blvd. (813) 253-3663 Columbia Café 801 Old Water St. (813) 229-5511 Daily Eats 901 S. Howard Ave. (813) 868-3335 Datz 2616 S. MacDill Ave. (813) 831-7000 Fresh Kitchen 1350 S. Howard Ave. (813) 251-5634 BUDDY THE BULL TERRIER MIX

The Lodge 516 S. Howard Ave. (813) 280-0515 Oggi Italian Street Food 236 E. Davis Blvd. (813) 252-7778

Don’t worry, pups need not be angry to be welcomed here. Dogs are allowed on the umbrella-shaded front porch and covered back deck. Enjoy a cold pint and traditional English pub grub while your dog cools off with a bowl of fresh water. 4115 S. MacDill Ave. | (813) 832-3037 | maddogs.com

Restaurant BT 2507 S. MacDill Ave. (813) 258-1916 The Soho Backyard 610 S. Armenia Ave. (813) 284-5928 July + Aug 2017 | 45

F E ATURE

Summer diet, who? Consider a cheat day to indulge in a dessert that is almost (but not quite) too pretty to eat. Written By McKenna Kelley | Photography By Gabriel Burgos

Dough - Butterfinger Cheesecake

In an eatery known for wildly over-the-top, endlessly shareable treats, this Butterfinger cheesecake marries Datz’s penchant for innovation with the traditional bakery case staple. Dough’s cheesecakes are house-made, resulting in a perfectly fluffy yet creamy filling with a crisp, substantial crust to match. Try one of the permanent flavors – including cereal and red velvet – or one of the day’s creative rotating varieties.

46 | SouthTampaMagazine.com

Del Frisco’s Grille Coconut Cream Pie Forget splitting dessert with this one. Del Frisco’s version of the vintage classic is marketed as being perfect for two, but its deconstruction makes it ideal for individual enjoyment. A homemade crust, filled with coconut custard, serves as the base for an airy cloud of whipped cream and a dramatic cascade of white chocolate shavings. A food critic once referred to the pie as “the devil in white chocolate,” so prepare for a sinfully delicious dessert.

July + Aug 2017 | 47

ū.lë.lē Candied Bacon Maple Ice Cream Look no further for a dessert that matches sweet and salty in equally decadent proportions. Ulele’s signature dessert has made waves across food blogs and within the restaurant industry since it was introduced in 2014. The maple-flavored ice cream, which sits in a crème anglaise made with Knobs Creek bourbon and caramel, is churned with fresh ingredients on site. It’s then topped with crunchy corn flakes, waffle crisp and bacon – don’t ask, just enjoy.

48 | SouthTampaMagazine.com

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MENU GUIDE Forget wasting your time and energy scouring the internet for the best local restaurants â&#x20AC;&#x201C; South Tampa Magazine is here to help. Weâ&#x20AC;&#x2122;re celebrating our 10th Annual Restaurant Edition by bringing our readers menus for spots serving up all kinds of tasty dishes, from Italian to burgers to Southern favorites. Keep our convenient guide, which begins on the following page, close at hand for the next time hunger strikes.

50 | SouthTampaMagazine.com

Caribbean Steak

Seafood Pasta

Waterfront Dining

Doughnut Burger

BEACH BAR | RESTAURANT Located on the waterfront of Tampa Bay, Beach Bar | Restaurant is a casual and contemporary concept that features fresh seafood and classic American dishes, three bars and gorgeous water views inside or outside.

BREAKFAST Belgian Waffle $9.95 Traditional French Toast $9.95 Bacon, Egg & Cheese Biscuit $7.90 Sausage, Egg & Cheese Croissant $9.95 Classic Eggs Benedict $12.90 Omelets APPETIZERS, SOUPS & SALADS Cuban Egg Rolls $5 Oysters on the Half Shell $11.88 New England Clam Chowder $4.95/$6.95 Ahi Tuna Salad $16.95 TACOS Carnitas, Chicken, Steak, Mahi ($9.95/$10.95/$14.95)

SANDWICHES & BURGERS Grouper Sandwich $15.95 Doughnut Burger $12.88 Cajun Burger $12.88 TACOS (Chicken, Mahi Mahi, Ahi Tuna) $9/$11/$14 ENTREES Caribbean Steak $22.95 Seafood Pasta $26.95 Hog Snapper $25.95 Shrimp & Grits $17 PIZZAS Cheese $10.95 BBQ Chicken $11.95 Pepperoni $11.95 Hawaiian $12.95

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EAT, DRINK, AND BE SOCIAL Cask Social Kitchen serves a seasonally changing menu of new American fare under the direction of Executive Chef Antoine Ludcene. Majority owner Vincent Jackson and General Manager Laura Maita have assembled a team dedicated to providing quality, friendly service with a laid back vibe in the heart of SoHo.

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July + Aug 2017 | 55

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