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Fresh Gulf seafood is plentiful—raw bars serving oysters, clams, and mussels are everywhere. Tampa's many Cuban and Spanish restaurants serve paella with seafood and chicken, boliche criollo (sausage-stuffed eye-round roast) with black beans and rice, ropa vieja (shredded flank steak in tomato sauce), and other treats. Tarpon Sp
Fresh Gulf seafood is plentiful—raw bars serving oysters, clams, and mussels are everywhere. Tampa's many Cuban and Spanish restaurants serve paella with seafood and chicken, boliche criollo (sausage-stuffed eye-round roast) with black beans and rice, ropa vieja (shredd
Fresh Gulf seafood is plentiful—raw bars serving oysters, clams, and mussels are everywhere. Tampa's many Cuban and Span
Fresh Gulf seafood is plentiful—raw bars serving oysters, clams, and mussels are everywhere. Tampa's many Cuban and Spanish restaurants serve paella with seafood and chicken, boliche criollo (sausage-stuffed eye-round roast) with black beans and rice, ropa vieja (shredded flank steak in tomato sauce), and other treats. Tarpon Springs adds classic Greek specialties. In Sarasota the emphasis is on ritzier dining, though many restaurants offer extra-cheap early-bird menus.
This 1920s-era gas-station-turned-restaurant has been enlarged and is decorated to evoke a European café—think French windows and doors, sparkling glassware, bouquets of fresh flowers, and the soft glow of candlelight. Lunches feature inspired soups, salads, or sandwiches, such as the pesto chicken salad croissant; dinners emphasize local produce and sustainable seafood.
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