Red Mesa Cantina

Sourcing evidence found

redmesacantina.com ↗

Independent

Red Mesa Cantina St. Pete Review

Home

Local Food

Best Places in St. Petersburg

Recipes – Local to St. Pete

Restaurant Reviews

Desserts & Sweets

Food Trucks

Beverages

Cocktails & Spirits

Coffee

Craft Beer

Wine / Wine Bars

Happy Hours

Downtown St. Pete HH

Gulfport, Pasadena, & Tyrone

St Pete Beach & Pass-a-Grille

10 Best Downtown HH

News

Foodies Podcast

¡Red Mesa Cantina’s New Menu Items are Sabroso y Delicioso!

Home

Restaurants

Restaurant Menus

¡Red Mesa Cantina’s New Menu Items are Sabroso y Delicioso!

ST. PETE FOODIES APPROVED SPONSOR:

Kevin Godbee

May 11, 2017

6 min read

Red Mesa Cantina New Menu Items – May 2017

PERMANENTLY CLOSED

I’ve been going to Red Mesa Cantina on a regular basis for over 8-years. Most of the time, when being handed a menu, I say, “No thank you, I don’t need it”, as I pretty much have it memorized and know what I want. Not anymore. There are several new (10 to be exact) drool-worthy favorites that came out just recently.

When Cantina creates off-the-menu specials, the most popular items win an official spot on the menu. Chef Chris Fernandez never ceases to amaze, and he really came up with some super delicious concoctions again.

General Manager, Andy Jay, suggested that we start with two of his favorites; Crispy Tuna Tacos and Sweet Potato & Chorizo Tacos .... Sweet Potatoes!?!?! What!?!?! Did Chef Chris channel his inner gringo? We would have never ordered this, but decided to humor Andy, and we’re really glad we did.

Sweet Potato Chorizo Tacos

Sweet Potato & Chorizo Tacos – Roasted sweet potato, chorizo, cotija cheese, pickled red onion and cumin crema. These just melt in your mouth. I usually like my starches more savory, and less sweet, which is why I’m not usually a big fan of sweet potatoes. However, the way this was prepared with roasted potatoes and adding the pickled red onions and cumin crema made it absolutely delicious. It was a pleasant surprise, and we definitely recommend them. It wasn’t light, but not heavy either. (These are two to an order.)

Crispy Tuna Tacos

In contrast to the Sweet Potato & Chorizo Tacos, the Crispy Tuna Tacos were light, bright, tingly, tangy, tasty—a perfect Spring / Summer treat. They are nice and spicy as well.

ST. PETE FOODIES APPROVED SPONSOR:

Crispy Tuna Tacos – Three mini tacos, sashimi-style tuna, coconut lime mojito, pickled red onions, mango and serrano chile. Check out the flavor sensations here: sweet (coconut & mangos), sour (lime & pickled red onions), salty (crispy taco shell), and piquance / heat (serrano & sriracha). It is the only item on the menu with serrano chiles. This is a perfect lunch that will energize you and not put you to sleep.

Next up were the Gorditas. Pardon me for paraphrasing an obscure Frank Zappa lyric, but I’ll be happy if just one person gets it ... “Is that a real gordita, I mean is that like a Mexican gordita, or is that a Taco Bell gordita?”

Folks, this is NOT a gordita ... unless you are at Taco Bell.

What Taco-Bell Calls a “Gordita”.

If you want to see what a real gordita is, check out this Wikipedia entry , or this recipe , or just read on.

Gorditas at Red Mesa Cantina

Gorditas – Two fried masa cups – topped with ground sirloin picadillo, lettuce, tomato, jack cheese and cilantro crema. (We had the crema on the side, as you can see, since Lori detests cilantro as it tastes like soap to her. [Soap tastes like cilantro to her too.] )

You had me at “sirloin picadillo”!

As you can see, you get two of these, and although they are described as “cups”, they are shallow, mostly flat with a turned up edge, and are about 31⁄2 inches in diameter. The base is a corn dough, but they reminded me of tostones, which are smashed fried plantains. Chef did confirm that they are corn though. (The masa cups are also used on the brunch menu for the benedicts.)

MORE FOODIES READING What's That You Say? IL Ritorno to Open on Sundays in the New Year...

Gordita Close Up

If you’re craving typical Mexican street fare with the crunchy, salty, savory seasoned meat, lettuce and tomato—the Gorditas are the ticket. They are a perfect substitute for a crunchy beef taco when you don’t want to eat as much. (Insider scoop: This is one of Pete’s [one of the owners and founders] favorite dishes.)

Being the total carnivores that we are, we could not pass up the Palomilla.

Palomilla

Palomilla – Thin-cut grilled steak (a shoulder steak, thinly pounded) – topped with caramelized onions, shoestring french fries and tamarind aioli – served with sweet plantains.

Everything here creates a perfect symphony. The caramelized onions and tamarind aioli on top of the steak make this a flavor sensation. The fries were great, and it made Lori quite happy as she is not a fan of the Yuca fries that come with the Sirloin Chorizo burger—so she’s hoping she can substitute the “real fries” next time she orders the burger.

The last item we had was so addictive! This is what happens when you take a classic American comfort food and hand it off to a Mexican.

Cantina Mac Cheese

Cantina Mac & Cheese – Sautéed shrimp, white queso, macaroni, jalapeño, tomato and garlic bread crumbs.

Lori and I usually share everything. She only got two bites of the Mac & Cheese. I LOVE spicy, so next time, I am going to ask for extra jalapeños. I liked getting a bite where everything was on the fork at the same time: jalapeño, shrimp, mac & cheese–SO DELECTABLE!

Another new item that I had previously as a special before it earned a spot is the Jibarito – Fried green plantain, shredded roast pork, chimichurri, lettuce, tomato, avocado, jack cheese, pickled onion and tomato garlic aioli. (This is huge. Make sure you are really hungry.)

Jibaro

Other new food items on the menu that we didn’t get a chance to taste are:

Chimichanga – Fried burrito stuffed with shredded brisket or chicken, jack cheese – served with lettuce and pico de galllo – topped with ancho tomatillo sauce and crema.

Queso Blanco – American and jack cheese, tomato and jalapeño – served with chips.

Portobello Mushroom Tacos – Grilled Portobellos, red onion, poblano chile, feta cheese, cilantro and avocado sauce (Courtney Cline [Cantina bartender & Chef Jason Cline’s wife], said this is one of her favorites.)

Cuban Bread Pudding – House made Cuban bread pudding with bananas, raisins and vanilla, fried – served with tres leches dipping sauce and vanilla ice cream.

All of the food items are available now. Here are three new drinks coming in the next week or so.

Lucky Devil

Lucky Devil – “It’s a riff on a Diablo Cocktail, which is a classic”, Andy tells us. The Diablo has ginger beer, lime, tequila, and crème de cassis. For the Lucky Devil, they use Suerte Tequila (suerte means “luck” in Spanish), and instead of the crème de cassis, they use La Pinta, a Mexican pomegranate liqueur. It is dry, bitter with a touch of sweetness.

Lori said this was light, refreshing, tangy, and tart. The ginger beer gives it a nice carbonated, fizzy freshness.

Don Julio Margarita

Don Julio Margarita made with a house-infused hibiscus agave. It takes three weeks to make the agave. There is some hibiscus water on top as well. It’s another nice refreshing summer drink.

MORE FOODIES READING Authentic Mexican Food: Agave St. Pete Beach

Floridita

Floridita – Instead of tequila, mezcal from the espadin agave is used. It is from the village of Santa Ana del Rio in Oaxaca, where Chef Chris is from. (Just like wines, mezcal has unique terroirs.) This one is clean, vegetal, with a green pepper note. Ancho Reyes Verde is a new product on the market, made from raw poblano chilis, (as opposed to roasted), that is made into a liqueur. Organic agave, fresh lime, and a cumin salt rim complete the bebida.

Lori said this was similar to the Don Julio margarita, but not as sweet, which she liked better. Sometimes margaritas are too heavy for her, but this one was lighter and more enjoyable. “It was nice and refreshing, and a great summer drink.” This was Lori’s favorite. (I couldn’t drink because of antibiotics I was taking at the time.)

Get over to Red Mesa Cantina for some eyes-roll-back-in-your-head, belt loosening treats, and tell them you’re part of the St. Petersburg Foodies Family!

¡Buen Provecho!

Readers Rating

Rated 4.4 stars

4.4 / 5 ( 13 Reviewers )

Outstanding

$-$$

Your Rating

Red Mesa Cantina

(727) 896-8226

Mexican , Southwestern , Latin Fusion

Sun - Wed 11:00am - 10:00pm

Thu - Sat 11:00am - 11:00pm

View menu

128 3rd St S , St. Petersburg , FL 33701 , US

A MODERN MEXICAN TAQUERIA - Upscale decor and a celebratory vibe abound in the main Dining Room. Cool evenings and lazy weekend brunches in our garden courtyard. Fast paced weekday lunch great for office parties and entertaining clients.

TWO FULL BARS Relax inside for a handcrafted cocktail or venture outside to the lucha bar. Largest tequila and mezcal selection in the Southern USA.

Red Mesa Cantina Website

DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

PLEASE NOTE: Reviews reflect a certain moment in time. Some restaurants stay extremely consistent over many years, and some change for the better or worse. Some things that may change are: chefs, recipes, food suppliers, ingredients, philosophies, ownership, etc. We always hope that you have the same good, or great experience we had.

Restaurant Menus , Restaurant Reviews , Restaurants

May 11, 2017

Kevin Godbee

Comments are closed

377

Best Mexican Restaurants St Pete , Downtown St Petersburg Restaurants , Mexican Food St Pete , Mexican Food St Petersburg , Mexican Food St Petersburg FL , Mexican Restaurant St Petersburg , Mexican Restaurant St Petersburg FL , Mexican Restaurants in St Petersburg Florida , Mexican Restaurants St Pete FL , Mexican Restaurants St Petersburg , Mexican Restaurants St Petersburg FL , Mexican Restaurants St Petersburg Florida , Mexican Restaurants St. Pete , Red Mesa Cantina Menu , Red Mesa Cantina Restaurant Review , Red Mesa Cantina St Pete , Red Mesa Cantina St Pete Review , Red Mesa Cantina St. Petersburg FL 33701

Written by Kevin Godbee

Publisher & Co-Founder of St. Petersburg Foodies

Kansas City Barbeque Society Certified BBQ Judge #112881

Certified Level 1 Sushi Master with the Master of Japanese Cuisine Academy

World Food Championships Certified Food Judge #1541

Certified Chili Judge #62 by the International Chili Society

Certified Steak Judge #1562 by the Steak Cookoff Association

Certified Pizza Judge #14 by the Pizza Cookoff Association

Rouxbe Culinary School Enrollee

Culinary Institute of America "DISH" Member

America's Test Kitchen Recipe Tester

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St. Petersburg.

View all posts by: Kevin Godbee

ST. PETE FOODIES APPROVED SPONSOR:

More Foodies News, Reviews & Recipes

Best Mexican Restaurants in St. Petersburg FL 2025

10 Best St. Petersburg Brunch Spots 2024

Delectable Down Home Mexican Eats at Martha’s

Comments are closed

ST. PETE FOODIES APPROVED SPONSOR:

Search for:

#stpetersburgfoodies #stpetefoodies

ST. PETE FOODIES APPROVED SPONSOR:

Recent Posts

July 10, 2026

Sea Worthy Fish + Bar Continues to Shine with Pristine Seafood and Chef Jason Ruhe’s Passion for the Catch

Some chefs build their menus around what distributors have available. Chef Jason Ruhe builds his around what comes off the boats. That philosophy has been at the heart of Sea Worthy Fish + Bar since Jason and his wife, Hope Montgomery, opened the Tierra Verde restaurant after the success of Brick & Mortar in downtown St. Petersburg. More recently, they expanded again with Pulpo Kitchen + Lounge in the Grand Central District, but Sea Worthy remains the restaurant that best showcases Jason’s passion for impeccably fresh seafood. Spend a few minutes talking with Jason and you quickly realize that this isn’t marketing copy – it’s simply how he lives. He does a lot of fishing himself, works closely with local fishermen and trusted fishmongers, and starts with whole fish that are broken down in-house every day. Almost every fish served at Sea Worthy was swimming earlier that same day. That’s a level of freshness that’s difficult to match, and it gives Jason the flexibility to feature species that rarely make it onto restaurant menus. One such fish was a beautiful Rainbow Runner that Jason proudly showed us before it was transformed into one of the evening’s standout dishes. It’s not a fish you’re likely to encounter at other restaurants around the Tampa Bay area, and that’s exactly the kind of surprise that makes dining at Sea Worthy so much fun. We began with cocktails, including a Jalapeño Watermelon Margarita that wasn’t even on the menu. We asked if the bar could make one anyway, and the request was met with a cheerful “absolutely.” It was refreshing with just enough jalapeño to provide a gentle warmth without overpowering the watermelon. We also enjoyed the Golden Hour, a bright combination of New Amsterdam Gin, Aperol, pineapple juice, fresh lime juice, Angostura bitters, and egg white that was balanced, silky, and perfect for a warm Florida evening. The If It Ain’t Broke Margarita reminded us why classics never go out of style. Made with Corazon Silver Tequila, fresh lime juice, and agave, it was clean, crisp, and expertly executed. The Roasted Beet & Goat Cheese Salad was both colorful and satisfying. There’s nothing like the earthiness of fresh beets. They paired beautifully with creamy goat cheese, while grapefruit added bright citrus notes that kept everything lively. Candied pecans contributed a welcome crunch, and the honey beet dressing tied the ingredients together without overwhelming the freshness of the seasonal greens. A drizzle of basil oil added another layer of flavor and visual appeal. Salads often go overlooked. Don’t make that mistake here. The Seasonal Burrata with Compressed Watermelon was another excellent starter. Creamy burrata is always a favorite, but the compressed watermelon elevated the dish with its concentrated sweetness and firmer texture. Pickled fennel and asparagus added acidity and crunch, while the balsamic reduction and basil oil brought everything into balance. Fresh mint completed a dish that tasted every bit as vibrant as it looked. The Tenderloin Tostadas proved that Sea Worthy is more than just a seafood destination. Crispy corn tortillas supported tender marinated beef, roasted tomatillo salsa, avocado, chipotle aioli, and pickled red onion. Every bite delivered contrasting textures along with smoky, creamy, tangy, and savory flavors. The Seared Octopus was beautifully prepared, achieving that elusive texture that’s tender without the slightest hint of rubberiness. It rested atop a hearty cassoulet of white beans, chorizo, and braised kale that contributed smoky richness while allowing the octopus to remain the star of the plate. Then came the dish that perfectly captures what Sea Worthy is all about. The Rainbow Runner Crudo showcased fish so fresh that very few restaurants could hope to duplicate the experience. The delicate fish was dressed with coconut and lime, accompanied by a green pepper and tomatillo purée, avocado, toasted pistachios, saffron oil, basil oil, and salsa matcha. The result was bright, refreshing, layered, and endlessly interesting, with each component contributing something different without masking the clean flavor of the fish. It’s the kind of dish you remember long after dinner is over. For entrées, the Steamed Maine Lobster Tail & House Made Pasta featured wide ribbons of fresh pappardelle tossed in a turmeric cream sauce with shallots, white wine, fresh herbs, and chorizo. The lobster was perfectly cooked, while the chorizo contributed subtle spice that prevented the rich cream sauce from becoming too heavy. Toasted baguette made sure none of the sauce went to waste. The Seared Chili Lime Pork Chop once again demonstrated that Jason’s talents extend well beyond seafood. The generously sized bone-in chop was served with smashed fingerling potatoes, braised chard, and an ancho chili demi-glace that added depth without overwhelming the pork. The Black Grouper was another standout. Blackened to develop a wonderful smoky crust while remaining moist and flaky inside, it was accompanied by smashed fingerlings, crispy fried kale, and a vibrant red pepper chimichurri that complemented rather than competed with the fish. This is another one that was just swimming in the waters right outside the restaurant. Dessert provided a fitting conclusion to the meal. The Bread Pudding was everything you hope for—soft, rich, soaked with flavor, and delightfully chewy in all the right places. The Key Lime Pie offered the bright citrus finish that every Florida meal deserves. Sea Worthy has matured into exactly the kind of neighborhood restaurant every waterfront community hopes for. It’s casual enough for a spontaneous dinner after a day on the water, yet the level of cooking consistently exceeds expectations. Jason Ruhe’s commitment to sourcing exceptional seafood, breaking down whole fish in-house, and allowing the day’s catch to shape the menu results in a dining experience that’s difficult to duplicate. If you’ve only visited Brick & Mortar or Pulpo Kitchen + Lounge, Sea Worthy deserves a place on your list. And if it’s been a while since your last visit, it’s worth returning. With seafood this fresh and a menu that evolves with the catch, no two visits are ever quite the same.sourcing signal

March 17, 2026

Isu is the Epitome of Exquisite Nikkei Cuisine in St. Pete

There is nothing else like Isu in the city of St. Petersburg. It has a completely unique and exceptional menu. The restaurant has been described as “Japanese-Fusion”, “Izakaya”, and “Nikkei”. One’s first reaction might be, “Well, which is it?” If you’re familiar with these three concepts and the differences, and then you work your way through the menu, you’ll realize that all three are correct. In brief, Japanese-Fusion means Japanese food mixed with any other type of cuisine. In this case, it would be the American-style sushi rolls with rice on the outside. (See the maki section of the menu.) Izakaya is a Japanese style of dining with small plates meant for sharing. Several items on Isu’s menu fit here too. Finally, Nikkei is Japanese-Peruvian cuisine that originated with Japanese immigrants in Peru. Both Japanese and Peruvian cuisines are seafood forward. One of the most obvious and frequent ingredients defining nikkei is the use of raw fish and ají. Ají is the word Peruvians use in place of chile, or chile pepper. Ají amarillo, or yellow chile pepper, is one of the most prominent used in Nikkei cuisine. Rocoto, a round red pepper, is another one. Isu is in the basement of Fortu with its entrance on Beach Drive. They both have the same ownership and management team. Lori and I had a visit to Isu with our friends Nick and Scott in December 2025, and then another visit in March 2026 with our friends Ronnie and Bobbi. For our December visit, every single bite of food was flawless, and we ordered a ton of food. We again ordered a huge amount of food in March, and only one item had an issue. There were two other items that were changed from the original versions where we liked the originals better. Aside from Sushi Sho Rexley, this is by far the highest quality sushi / sashimi in all of St. Pete. Many of the fish are flown in whole from Japan and broken down in house. Here’s a behind the scenes photo of a tuna being broken down in Isu’s kitchen. The menu is divided into four sections. Maki – sushi rolls with eight choices. Cold – five choices of raw seafood with other ingredients. Nigiri & Sashimi – raw seafood with or without sushi rice. Hot – cooked steak, seafood, dumplings, etc. MAKI Between our two visits some menu items changed, so we ordered them again. We thought most of the changes were for the better, but two were not. We preferred the original steak & egg maki over the new version, and hope they decide to change it back as it was a huge difference in how much better the original was. We would re-order the old one, but not the new one. However, the Bluefin Maki was outstanding as well as the Miso Salmon Maki. The Bluefin had buttery rich tuna with creamy avocado, sweet-savory miso onion, and a light crunch from the crispy quinoa. (Quinoa is quite popular in Peru with it being part of the region it comes from.) The Miso Salmon with savory glazed salmon, bright herbs, citrusy lime, and a creamy, umami-packed miso finish just melted in your mouth. COLD As we move to the Cold section of the menu we find the other changed item in which we preferred the original, which is the Akami Crudo. Technically, the two “crudo” dishes in a Nikkei restaurant should be called tiradito. So, Akami Crudo should really be Akami Tiradito. Ají amarillo sauce – bright in color and flavor – is one of the most popular sauces to use in this type of dish. We liked the original better as it had a much more flavorful pure ají amarillo sauce. The new version has a creamy ponzu added which takes it in a different direction than the traditional. It’s still a good dish though, and the new slicing on the fish is much more elegant. Also from the cold section, the Shima Rocoto with delicate, buttery striped jack with sweet heat from rocoto honey, earthy truffle depth, and a crisp quinoa crunch is an excellent choice. Our last item from the cold section was the Classic Ceviche. They nailed it, but they did change one thing that a Peruvian might not like, but this gringo appreciated. There are usually one or two large slices of sweet potato in a classic Peruvian ceviche, but in this case there were five or six medium diced (half inch cubes) of yellow sweet potato. I think this is a nice deviation from the traditional big clunky pieces of potato in a dish that otherwise has small elegant ingredients. (Potatoes are quite prominent in Peruvian cuisine as there are over 4,000 varieties grown there. They also have over 55 varieties of corn, two of which are in the ceviche – Choclo on the left and Cancha on the right in the photo below.) Peruvian ceviche is also its own thing – different than Mexican or Spanish – with some similarities to Ecuadorian. A defining characteristic of Peruvian ceviche is the Leche de Tigre, or “tiger’s milk” sauce / marinade. The dish is served with a spoon because you want to get every drop of the sauce. It has a citrus tang like other ceviches, but is much more complex containing white fish trimmings, fish broth, ginger, garlic, celery, cilantro, onion, ají, and finally – freshly squeezed lime juice. This is blended and strained for the final product. The Classic Ceviche is a must-order for a true taste of Peru. NIGIRI & SASHIMI The Nigiri & Sashimi section has 12 items to choose from with your choice of sushi rice (nigiri) or no rice (sashimi). Keep in mind that all of the fish are lightly brushed with different sauces that greatly, but subtly enhance their flavor, so soy sauce is not necessary or recommended. It is available if requested, but you shouldn’t. While I am not recommending adding soy sauce, [...]

December 4, 2025

Pulpo Brunch: Big Flavor, No Misses

Pulpo Kitchen & Lounge is the latest brunch in St. Pete that you shouldn’t miss. My expectations were high since prior to Pulpo, I’ve experienced a lot of great food from the chef dynamic duo running this kitchen. Executive Chef / Owner Jason Ruhe (along with his wife, Hope Montgomery) have wowed St. Pete for years with their other two eateries. Brick & Mortar Kitchen + Wine Bar in downtown St. Pete, and Sea Worthy Fish + Bar in Tierra Verde. These two spots have been open ten and five years respectively. Also, Chef Jason Cline first impressed me with his food when The Birch & Vine opened in 2013. It was my favorite restaurant in St. Pete that year. He left there in 2016 to do other things, and now he’s back. So, two of my favorite chefs, both named Jason, exceeded my already high expectations with the brunch they created and executed. If you’re tired of the same old brunch and looking for something new and different, Pulpo has it. Their Latin-fusion with a focus on Cuban and Peruvian cuisine offers completely new takes on some of your favorite brunch items. Pulpo is located in the heart of the Grand Central District at 2147 Central Avenue. Approximately 120 seats are available inside with an additional 30 seats outside. There are bars both inside and outside as well. Brunch is on Saturday and Sunday 11:30 – 3:00. They actually open all seven days at 11:30. If you’re there on a different day at lunch I highly recommend the Cuban Dip – their take on a Cuban Sandwich. There is a brunch version as well. For more insight to Pulpo’s offerings, you can see our dinner review from January 2025 by Abby Allen-Leach here. Prosecco and a Bloody Mary are how we always start brunch. These were great, but the favorite was the Sandi-Rita with Corazon and Southbound Blanco Tequila, Ancho Reyes Verde, housemade serrano bitters, fresh watermelon, and lime. It’s a refreshing watermelon-lime tequila cocktail with layered green-chile heat and a clean agave snap. I could sip these all day. We started with two brunch specials. First up was the Breakfast Burger. I know I recently proclaimed that I had one of the best burgers of my life in a recent review, but I have to say it again. Pulpo’s Breakfast Burger has house ground steak, a crispy slab of pork belly immediately on top of the burger, fried egg, smoked cheese, crispy truffle potato, and hollandaise sauce. All of this comes on a fresh-baked, buttered and grilled focaccia bun. This burger is layered, rich, and luxurious where smoky, salty, buttery, and crispy elements all stack together in one decadent bite. It’s one of the two best burgers I’ve had in St. Pete all year. The other brunch special we had was the Duck Confit Benedict – poached eggs, duck confit hash, foie mousse, duck fat hollandaise sauce, and chorizo oil. This is another masterpiece of a dish packed with umami and bold flavors. The duck confit hash results in some pieces that are moist and juicy, and others that are delightfully crunchy. The warm runny egg yolks oozing down into the duck will give your salivary glands a workout. The foie mousse is a lush, creamy, velvety chef-genius-creation that makes for a flavor explosion in your mouth. It’s also a smart chef that comes up with duck fat hollandaise, and finishes the dish with the perfect contrast of chorizo oil. Sometimes I’m resistant to order paella because I’ve had too many with too much going on. I don’t need seven types of seafood in my rice. My eyes skipped over this on the menu because of my bias, and I am glad that Lori insisted on getting it. There is just the right amount of everything happening in Pulpo’s brunch paella – pork belly, shrimp, sofrito rice, 2 poached eggs, crispy pork belly, garlic shrimp, matcha aioli, herb salad, Fresno pepper, and hollandaise sauce. This paella hits all of the flavor notes and textures that make it a joy to eat. The shrimp pop, the pork belly’s crunch gives way to meltingly rich indulgent fat. The matcha aioli, frisée, red sorrel, and Fresno pepper offer bright notes to balance it out and the sofrito rice provides the perfect base for everything including the runny egg yolks and hollandaise seeping into it. Chef Ruhe grew up eating his mom’s ropa vieja. It’s a deeply ingrained part of who he is, and Pulpo’s is definitely one of the best ropa viejas in St. Pete. For brunch there are two ropa vieja dishes. The first is Ropa Vieja & Eggs – shredded slow braised brisket in tomato sauce, 2 fried eggs, sofrito rice, black beans, and plantains with toast points. Don’t miss the toast points. They have a perfectly crunchy crust and a chewy interior, and are flawlessly toasted and buttered. Dip them in the egg yolk for a delicious treat. The sofrito rice again provides the perfect base to bring all of the flavors together, and no Cuban-inspired dish would be complete without fried ripe plantains. These were just as they should be. The topping of frisée and watermelon radish provided the bright high note contrast to balance out the dish. We put the black beans on the side since they had cilantro, which tastes like soap to Lori. You can see them below the next photo. They were really excellent being herbaceous and tart with savory and umami notes at the same time. There’s also a great textural contrast of creamy pureed beans and tender whole beans that provide a soft bite with the creaminess. Birria tacos certainly had a moment that transformed them from a regional Mexican specialty into an international food trend, largely fueled by social media. However, they have moved beyond a trend to earn their permanent place on the menus of many restaurants, taquerias, and food trucks. Pulpo’s Birria Tacos employ their perfect ropa [...]

November 19, 2025

Fortu’s Japanese-Inspired Brunch is a Must

If you’ve been in St. Pete for more than five minutes, then you know that this is a brunch-loving town. At this time, there is only one place where you can get brunch at a restaurant that is Michelin-recommended. Fortu is a Japanese-inspired eatery that opened in November 2023. They earned Michelin-recommended status in April 2025, and brunch started last month on October 18th. (For my dinner review from March 2025 along with dinner menus go here.) Fortu is located in a great spot one block off the water in downtown St. Pete at the corner of the two streets where all of the action is – Central Avenue and Beach Drive – specifically 97 Central Avenue. There’s great people watching in between bites of delectable comestibles. Brunch is on Saturday and Sunday from 11:00 – 2:00. A reservation is highly recommended as they have been selling out recently. We were the second table to arrive promptly at 11:00, and by the middle of service the place was packed. We started off with Bisol Jeio Prosecco Brut and the Kimchi Bloody Mary. I love Bloody Mary’s and usually have one or two on most weekends. If you love bloodies like I do, then Fortu’s Kimchi Bloody Mary is a must-try. It’s my new favorite. The idea is genius. The menu will tell you this: Oka Japanese Vodka, tomato juice, kimchi purée, assorted pickles ... but there’s more to it. It also has kimchi hot sauce, soy sauce, wasabi, and six other ingredients that I have to keep secret. The Bisol Jeio Prosecco Brut was crisp and palate-cleansing with bright flavors that were quite pleasing. We ordered a couple of rounds of both. I saw the Shrimp & Lobster Dumplings on “the ‘Gram” a couple of weeks ago and I couldn’t stop thinking about them. They come with an aromatic ginger dashi, and are topped with shiso gremolata. They lived up to their promise of being dreamy little pillows of joy with just a slight pop, and then a buttery creamy filling that fulfills only like lobster and shrimp can. The ginger dashi broth offered up additional umami with the shiso gremolata balancing it out nicely with its herby minty pop of brightness. In case you don’t know, dashi is a Japanese soup stock that serves as the foundation for many Japanese dishes like miso soup, ramen, and noodle sauces. It is made primarily from dried kelp (kombu) and dried, smoked fish, such as bonito flakes (katsuobushi), which are soaked or briefly simmered in water to extract their savory umami flavor. Steak and eggs are an American brunch staple and Fortu pulls it off perfectly. Their version includes a petite prime filet, two eggs, crispy potatoes, and peppercorn jus. The steak is a perfect medium-rare, superbly seasoned and finished with a delightful jus. The eggs are over easy just as they should be, and brilliantly placed on top of the potatoes so the yolk can run right into them. The potatoes here are much more than a co-star in this tasty production. They deserve top billing too. The current rendition includes Red Thumb, Yellow New Fingerling, and Magic Molly Purple potatoes. These smashed potatoes are so good because they combine a creamy, fluffy interior and a crisp exterior. Smashing them also lets the butter get on the inside and outside for even more flavor and moisture. Watch for them on a couple of other dishes as well. Karaage Chicken is Japan’s version of fried chicken, and no brunch would be complete without some version of fried chicken. Fortu smartly uses chicken thighs, which is traditional in this dish, but I point it out as so many restaurants use chicken breast in so many dishes that would be better with thighs. For example, I have no idea why so many chicken curries have dry chunks of chicken breast. This karaage chicken is wonderfully crispy on the outside and moist, juicy, and delicious on the inside. It comes with seasoned sushi rice, Napa slaw, and sweet chili kewpie that reminds me of bang bang sauce. The pancake is a real sweet treat with a little bit of savoriness to balance it out. They’ve come up with a unique invention that is a cross between an American and a Japanese pancake. Japanese pancakes are known for being quite thick and fluffy – about 4′′ in diameter and a whopping 2′′ thick. American pancakes are usually 6′′ in diameter and 1⁄4” thick. Fortu’s pancake is about 10′′ in diameter (taking up the whole plate) and about an inch thick in the middle. This is an excellent pancake. The batter is fermented for 24 hours. The umami maple syrup has just the right amount of stickiness for a great mouthfeel combined with the ultra-fluffy pancake. The syrup is mostly sweet, but balanced with savoriness, and just like the potatoes, the captivating combination of fluffy inside and crispy outside on the pancake keeps it interesting. I feel that the average pancake can be one-note boring. This one is a delicious blend of contrasting flavors and textures that finally delivers a pancake that I can be excited about. The culinary creativity doesn’t stop there. The “Tomago Sando” combines two famous Japanese eats to construct something completely new. Tamago is the Japanese word for egg. Tamagoyaki is the renowned Japanese rolled omelette. This omelette is often sliced to top egg sushi. (The photo below is for demonstration purposes only. Egg sushi is not served at Fortu.) Then there is the Japanese Egg Salad sandwich. Food writer Jason Diamond gushed about this sandwich, (specifically the Japanese 7-11 version) in the May 2022 issue of Food & Wine Magazine. One of the things that makes it special is the use of Kewpie mayonnaise. Standard mayo is made with whole eggs. Kewpie mayo only uses the egg yolks making for a much richer mayonnaise. Fortu brilliantly combines the idea of the Japanese omelette and egg salad sandwich into one. In this [...]sourcing signal

October 8, 2025

La Dolce Vita Trattoria: Italian Comfort by the Beach

Situated just steps away from the sands of of St. Pete Beach, La Dolce Vita Trattoria offers a charming escape to Italy through their cuisine. The air within the restaurant smells of herbs, garlic and house-made sauces. The staff is warm, welcoming and passionate and the ambiance is cozy. You may already be familiar with La Dolce Vita’s restaurants in Palm Harbor and Clearwater, which opened prior to their spot on the beach. This location off of Gulf Blvd on St. Pete Beach has only been around for a handful of months now – they opened shortly after Easter earlier this year. The indoor space is divided into two sections – a more casual area is located in the front of the space with a small bar and then a larger main dining room is in the back. Additionally, there is a plentiful amount of covered outdoor dining on their patio which faces La Dolce Vita’s parking lot. Upon entering the restaurant on a Friday evening around 6:00PM, we were greeted by their very pleasant front of house staff. We arrived 15 minutes earlier than our reservation, however, they were able to seat us without issue. Our attentive server, Nicholas (who is from Italy), promptly greeted us at our table and we ordered an Aperol Spritz and a Peroni to kickstart the experience. At first glance, we were a bit overwhelmed with the menu because of the sheer quantity of dishes offered. For context, there are 24 total pastas offered. These, of course, are in addition to the many starters and meat and seafood plates. Thankfully, Nicholas was a great source of guidance. We explained our likes and dislikes to him and he guided us through our meal with ease. Complimentary bread with a red pepper and cherry tomato dipping sauce landed on the table with our beverages moments after they were ordered. We hummed over the sauce and slathered every bit of our bread in it. The Vongole and Tortellini in Brodo from the starter section were must-order dishes going into this meal, so, we started there. Clams, garlic, olive oil and white wine – simple, but lovely. I am a firm believer in the fact that when it comes to a delicious meal, quality ingredients trump quantity. This was a great place to start and the portion was hefty with approximately two dozen clams. Sopping up the sauce with bread is highly recommended. Tortellini in Brodo was a standout for us. My husband had never had it prior to this experience and, therefore, didn’t know what to expect. He was blown away by the comforting broth and pillowy soft meat tortellini with assists from olive oil and Parmesan. It was such a cozy treat. This dish is listed with the starters, but you could undoubtedly make a meal out of it. After our starters, we had to come up with a game plan for the rest of our meal with the help of Nicholas (Nico). We noted many different tables with lasagna, so we knew that that was a must-order. Carbonara and Chicken Parmesan with a side of Penne with Bolognese also made the cut. I also ordered a glass of Montepulciano to enjoy with the entrees. La Dolce Vita has a handful of wines by the glass as well as a number of wines by the bottle. Of the three mains, the lasagna was the favorite. The sauce had the color of a vodka sauce, but was actually a blend of their marinara and béchamel which gave it it’s off red hue. Typically, the sauces are layered during lasagna assembly. Combining the two together produced a rich and creamy product. Every bite of lasagna was tender and melted effortlessly in your mouth. When it comes to Chicken Parmesan, I tend to be quite particular. This might be a hot take, but I prefer my chicken Parmesan without mozzarella and that’s how I always make it. La Dolce Vita has both chicken and veal Parmesan on their menu and each is served with your choice of sautéed vegetables or a side of pasta. Nico informed us that if we opted for the pasta (which we did of course) we could upgrade to a bolognese sauce, so we did just that. To my surprise, I really enjoyed the chicken Parmesan as it was well executed and bursting with flavor. The side of Penne tossed in Bolognese was unlike any I have had before – slightly sweeter than expected, with a pronounced note of nutmeg. Having already selected two red-sauce entrees, we looked for a third option that offered a change of pace. While Carbonara isn’t typically my first pick, the inclusion of classic ingredients made it an appealing choice. Non traditional carbonara’s often include cream or milk, garlic, onion, herbs and even bacon instead of Guanciale. La Dolce Vita’s Carbonara is indulgent and luxuriously creamy with crisp bits of guanciale laced throughout with a peppery finish with each bite. When we were through with our entrees, our leftovers were boxed up and we then discussed the dessert menu with Nico. There are a number of desserts on the menu and they are all made in-house. Options include Panna Cotta, Cannoli, Tiramisu, Affogato and more. Just when I was almost sold on the Tiramisu, Nico shared that there was an off menu dessert special of the night – a pistachio cake. Because Nico spoke so highly of this special, we had to have it. Spoiler alert, it was divine. Silky and irresistibly smooth, this cake marries velvety creaminess with a punch of pistachio. If you’re ever at La Dolce Vita when this dessert is featured, I encourage you to end your meal with it. With delectable dishes and friendly service, La Dolce Vita Trattoria makes every meal feel special. If you’re in the mood for classic Italian on St. Pete Beach that delivers bold flavors certain to satisfy, this is your spot. Every dish at La Dolce Vita [...]

ST. PETE FOODIES APPROVED SPONSOR:

Recipes

December 4, 2024

Sausage, Pesto & Peperonata Flatbread Recipe

In this recipe, we are transforming simple ingredients into an elevated flatbread that is ideal for enjoying on these cooler December evenings. All of the elements involved in this sausage, pesto & peperonata flatbread are not only complementary together, but they are equally as delicious when used in different applications. The pesto can be tossed with your favorite pasta or served alongside arancini (we actually did this for Thanksgiving this year and it was a hit). Peperonata can serve as an easy appetizer spooned onto crusty slices of bread, or as a tangy topper for sandwiches, crispy cutlets or even with a steak. You can use any type of flatbread for this recipe. On a busy weeknight when time is of the essence, I suggest grabbing a flatbread option that is already baked in the package – naan could even work well here. Rollin’ Oats Natural Food Market sells a few different variations like O’Doughs flatbread, which happens to be gluten free and vegan. If you’d rather bake a homemade or store-bought dough and have the time, I recommend going for it. This way, you can control the thickness of your flatbread. The bake time is only about ten extra minutes, if you opt for this route. The ground Italian sausage brings the the whole flatbread together with its subtle touch of savory spice. Ground Italian sausage is my preference, but if you’d rather a fully-cooked version, you can’t go wrong. Simply slice it into rounds and arrange before baking the flatbread in the oven. Sausage, Pesto & Peperonata Flatbread Recipe In this recipe, sweet and sour peperonata, pesto and sausage are combined to create an elevated take on flatbread. You don't have to make your flatbread dough from scratch in order to get the most out of this recipe – there are plenty of suitable store-bought options available. Pesto5 cups basil (5 packed cups, fresh)3/4 cup parmesan cheese (finely grated)1/2 cup pine nuts3 garlic cloves (peeled and smashed)3/4 cup olive oil1 tsp salt (plus more, to taste)1 tbsp lemon juice (from 1/2 of a small lemon (optional))Peperonata3 bell peppers (about 3 cups, mix of colors of choice, thinly sliced)1/2 cup olive oil1/2 white onion (medium in size, sliced thin)4 garlic cloves (peeled, smashed and sliced very thin)5 sprigs fresh thyme2 1/2 tbsp red wine vinegarsalt (to taste)Flatbread Assembly1 flatbread (homemade or a mix like Bob's Redmill or an already prepared flatbread of choice (naan would work great too))1 lb cooked ground sausage1/2 cup parmesan cheese (grated )basil or parsley (chopped (optional)) PestoHeat your oven to 325F and spread your pine nuts on a parchment lined baking sheet. Toast for 6 minutes. Add pine nuts and all pesto recipe ingredients, except the oil, (including lemon, if using – this will add a touch of brightness) to a food processor or high powered blender. Blend or process on high while slowly streaming in the oil until the pesto is smooth. Add more salt as needed. Set pesto aside until you're ready to assemble the flatbread.PeperonataHeat oil in a large pot or dutch oven over medium heat. Add in peppers, onion, garlic and thyme and cook for 6 minutes. Reduce the heat to medium-low to cook the mixture slowly until peppers and onions soften, about 25 minutes. Discard thyme sprigs, stir in red wine vinegar and season with salt to taste. Set aside.Flatbread AssemblyHeat oven to 400F. If using a homemade or store bought dough, roll it out onto a parchment-lined baking sheet to your desired thickness. Top with a few spoon fulls of pesto (evenly dispersed), cooked ground sausage and half of the grated parmesan. Bake for 20 minutes. If using an already baked flatbread or other bread like naan, repeat steps with pesto, sausage and parmesan and bake for only 10 minutes.Remove flatbread from the oven and increase oven heat to 425F. Top flatbread with peperonata and remaining grated parmesan. Bake for another 6-8 minutes.Carefully remove the flatbread from the oven, drizzle with more pesto and garnish with chopped basil or parsley.Slice flatbread as desired and serve. Appetizer, Dinner, Main Course, Main DishAmerican, Cajun, ItalianSausage, Pesto & Peperonata Flatbread

November 13, 2024

Ricotta & Mushroom Stuffed Rigatoni Recipe

The temperature here in Florida may still be quite warm, but it is in fact fall and I can’t help but shift into comfort-cooking mode. For me, that means that lots of pasta dishes and comforting soups are frequently in the dinner rotation. A few months ago, I made stuffed rigatoni for the first time and fell in love with both the process of making it and the end result. The rigatoni was filled with a mixture of ricotta, mozzarella and provolone cheese and minced mortadella and was served in a spicy tomato sauce. While enjoying this dish, a number of alternative filling possibilities entered my mind and a simple mixture of ricotta and mushroom was one of the first. I’ve been making marinara at least once (sometimes twice) per month, usually on Sundays, for at least ten years now. Over the course of these ten years, tweaks and changes have been made to the recipe and a few years ago, I landed on what works best for my taste. The ingredient list is simple, but depends heavily on quality ingredients – like premium whole peeled tomatoes, 24 month parmigiano reggiono rinds and some good red wine. Luckily, Rollin’ Oats is a mecca for premium ingredients. For the sauce, they have a few canned tomato offerings that I recommend, like Cento and also organic variations from Muir Glen and Bionature. And we all know that they have a wonderful selection of great wines to choose from and a few experts on their staff to help you make a selection. You’re only using 1/4 cup in this recipe, but I always recommend using a wine that you would drink when cooking. You could undoubtedly assemble this recipe on a weekday, however, I think it is best enjoyed on a slow Saturday or Sunday. In the recipe, I suggest cooking the sauce for at least an hour, but you can definitely allow it to simmer for up to a few hours. The smell of marinara flowing through the home is one of my favorite scents ever. You can use this sauce in many other recipes like meatballs, chicken parmesan or other pastas of course like spaghetti. Ricotta & Mushroom Stuffed Rigatoni Recipe This comforting pasta dish is comprised of rigatoni that is stuffed with a mix of creamy ricotta cheese and savory mushrooms that is then baked in a simple marinara sauce. ovensafe skillet or large dutch ovenBlender Marinara1 tbsp olive oil1/2 white onion (medium in size, roughly chopped)3 garlic cloves (peeled and crushed)1 tsp dried oregano2 tbsp tomato paste1/4 cup red wine (pick a red that you would drink)2 bay leaves1 28oz can crushed or whole peeled tomatoesparmesan rind (optional)1 tsp salt (plus more to taste)Ricotta & Mushroom Filling1 tbsp olive oiltsp tsp salt (divided)8 oz mushrooms (diced into very small pieces – shiitake, baby bella, or most any other mushroom will work)10 oz ricotta cheese1 eggRigatoni & Assembly16 oz rigatoni (you may have leftover rigatoni – save them for another use)1 tbsp olive oil1/4 cup parmesan (grated)1/4 cup fresh basil (roughly chopped or torn) Ricotta & Mushroom FillingHeat 1 tbsp olive oil over medium heat. Add mushrooms and 1/2 tsp salt and cook, stirring occasionally, until liquid from mushrooms has evaporated completely – about 10-12 minutes.Add cooked mushrooms to a bowl with ricotta, beaten egg and remaining 1 tsp salt. Allow mixture to cool in the refrigerator while you prepare the marinara.After filling has cooled for an hour, add filling to a sandwich-sized ziplock bag. Cut a very small opening into one corner of the bag (smaller than the size of the opening of the rigatoni).MarinaraHeat a dutch oven or pot that is medium in size over medium heat. Add 1 tbsp olive oil and chopped onion. Cook onion, stirring occasionally, until it softens (6-8 minutes). Season with 1/2 tsp salt.Add in crushed garlic cloves and dried oregano and cook for one minute, stirring constantly, until fragrant – about one minute. Stir in tomato paste and cook until it takes on a brick red color. Pour in wine, deglaze pan, and allow the wine to reduce for 2-3 minutes. Add bay leaves, tomatoes, parmesan rinds (if using) and another 1/2 tsp salt to the pot and stir to combine.Bring marinara to a simmer, reduce heat to medium low, and allow sauce to simmer gently for about one hour. Season with more salt as needed. After an hour, discard bay leaves and parmesan rinds and blend sauce with an immersion blender or in a high powered blender until smooth. Add sauce to a large oven-safe skillet (like cast iron) or a large dutch oven and set aside until ready to fill rigatoni.Rigatoni & AssemblyHeat oven to 350 F. Cook pasta 1-2 minutes less than package instructions (you want an al dente texture to keep the rigatoni from ripping – they will cook further in the final steps of the recipe in the oven). Strain and rinse with cold water, add to a large bowl and toss with 1 tbsp olive oil to keep the rigatoni from sticking together.One at a time, pipe filling mixture into each piece of rigatoni and arrange in a single layer in prepared skillet/dutch oven with pureed marinara until you run out of room (you want to nestle them into the sauce so they are mostly covered).Repeat with remaining pieces of rigatoni. Distribute half of grated parmesan over the stuffed rigatoni in marinara.Place skillet into the oven until cheese melts and begins to take on a light golden color- 20-25 minutes. Top with remaining grated parmesan and basil and serve immediately. Dinner, Main Course, Main DishAmerican, ItalianRicotta & Mushroom Stuffed Rigatoni

October 16, 2024

Beef Kofta and Toum Sauce Recipe

Elevate your appetizer game with these beef kofta skewers that are laced with irresistible spices and baked to juicy perfection. A drizzle of zesty toum sauce adds a garlicky kick, while a cucumber and tomato salad brings a refreshing crunch that complements the meat beautifully. Serve this all with some warm naan bread to round out the dish. Kofta is a popular Middle Eastern dish that is typically made from ground beef, lamb or chicken that is mixed with spices, herbs and often garlic and onion. The mixture is then formed onto skewers and usually grilled or sometimes baked. Kofta is often served with rice, flatbreads, vibrant salads and a sauce like tahini or toum. There are many different variations and it is a beloved dish across many different cultures. I like to serve kofta as an appetizer for a group and often as an entree for my husband and I. My sauce of preference with kofta is usually a homemade toum sauce. Toum sauce is a recent discovery of mine that I had while dining with friends and after one taste, I knew that I loved it and needed to recreate it. It’s a creamy and flavor-packed condiment that is made from a few simple ingredients – a head of garlic, neutral oil, lemon juice and salt. The mixture is formed in a food processor until a creamy sauce forms (similar to the consistency of yogurt). We use ground beef in this kofta variation – a very high quality organic and grass-fed ground beef that can be found at Rollin’ Oats. They have a few different options, but I prefer the Simply Balanced 90/10 selection. Quality is always of the utmost importance to me when it comes to sourcing any ingredient that I use and I can always trust Rollin’ Oats to have the absolute best. Beef Kofta with Toum Sauce Recipe Savor the spiced flavors of juicy beef kofta paired with a garlicky, creamy toum sauce that elevates this Middle Eastern dish to a whole new level. skewers Beef Kofta1 lb ground beef1/4 cup white onion (minced)2 tsp garlic (minced)1/4 cup parsley and mint (finely chopped)1 tbsp olive oil2 tsp all spice2 tsp paprika1 tsp cumin1 tsp coriander 1 tsp salt1/2 tsp cinnamon1/2 tsp black pepperToum Sauce1 cup garlic cloves (peeled)3 cups neutral oil (grape seed, sunflower, vegetable or canola)1/2 cup lemon juice2 tsps Kosher saltCucumber & Tomato Salad1 tomato (ripe, medium in size & diced)1/2 cup cucumber (diced)1/4 cup basil (finely chopped)1/2 tsp salt (plus more to taste)To Servenaan breadlemon wedges Toum SauceSlice the garlic cloves in half lengthwise and remove any green sprouts. Transfer the sliced garlic cloves into a food processor and add the kosher salt to the garlic cloves. Process for a minute until the garlic becomes finely minced. Make sure to scrape down the sides of the food processor afterwards. While the food processor is running, slowly pour one to two tablespoons of oil, then stop and scrape down the bowl. Continue adding another tablespoon or two until the garlic starts looking creamy.Once the garlic looks emulsified by the few tablespoons of oil, increase the speed of pouring the oil and alternate with the 1⁄2 cup of lemon juice until all the oil and lemon juice is incorporated. This will take about 15 minutes to complete.Transfer the sauce into a glass container and cover with a paper towel in the fridge overnight. Makes about 4 cups. The next day, replace the paper towel with an airtight lid and keep in the fridge for up to 3 months.Cucumber & Tomato SaladCombine all ingredients in a bowl, season with salt and refrigerate until the kofta is finished.KoftaIf you're using wooden skewers, soak them in water for at least 20 minutes. This will prevent burning. Combine all kofta ingredients in a medium-sized bowl with your hands until everything is mixed well. Refrigerate the mixture for 30 minutes. Heat the oven to 450F. Place a wire rack onto a baking sheet and brush it with olive oil. After the mixture has been in the refrigerator for at least 30 minutes, divide it into four even-sized portions. Form each portion into a snake-like shape around each skewer.Bake the kofta for 13-15 minutes or until the beef is cooked through and beginning to brown on top.To ServeServe kofta on a platter with naan, cucumber and tomato salad, toum and lemon wedges. Appetizer, Dinner, Main DishMiddle EasternKofta, Toum Sauce, Baked Kofta

September 4, 2024

Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe

Low effort and high reward is the name of the game with this take on slow-roasted salmon. The slow-roasting process ensures tender and flakey salmon that melts in your mouth with each bite. The addition of citrus makes this dish quite refreshing while the chili crunch sprinkles in bold and spicy notes. Though the ingredients involved are minimal, together they are the utmost well-balanced. There isn’t a ton of produce in season right now in Florida, but citrus, including orange varietals and grapefruit are goods that you’ll find plenty of during this time of year. Marrying together the invigorating flavors in citrus with a high-quality, fatty piece of wild salmon is quite lovely. The chili crunch aids in adding some texture and the torn fresh dill (or basil) rounds out the dish. Avocado, which is also in season in September, pairs well with all of these ingredients too. If you’d like to also incorporate that, use 1/2 of a ripe avocado and slice it into thin pieces. You can certainly go the extra mile by making your own variation of chili crunch or chili crisp (trust me, it’s much easier than you may think!), but there are plenty of solid options on grocery store shelves these days. One of my favorites is from Momofuku and you can find this at Rollin’ Oats (it’s actually on sale currently). They offer a regular chili crunch, spicy and also a hot honey version. Another reputable brand at Rollin’ Oats is by Mr. Bing – they have a mild and spicy option. When it comes to selecting your salmon, I always suggest reaching for the wild caught versus the farm raised. Rollin’ Oats doesn’t have a dedicated seafood counter; however, they offer quality frozen wild caught salmon that works great for this dish. Just make sure to safely thaw the salmon prior to roasting it. Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe Discover a new favorite low-effort dinner with this slow-roasted salmon which is paired with vibrant bits of citrus and a spicy assist from chili crunch. 16 ounces salmon (skin on and preferably wild-caught – 1 large piece or two 8 ounce pieces are recommended)1 tsp olive oil1/2 lemon (sliced into thin rounds)1 grapefruit (peel and pith removed and cut into thin rounds and then into halves and quarters)1 orange (peel and pith removed and cut into thin rounds and then into halves and quarters)1/2 tsp salt (plus more, to taste)2 tbsp chili crunch (plus more as needed – choose your favorite brand – I love Momofoku which can be found at Rollin' Oats)dill or basil (fresh & torn into smaller pieces (garnish, optional))avocado (sliced (optional)) Heat oven to 250F. Line a baking sheet with parchment paper. Place the salmon on the lined baking sheet brush with olive oil, season with salt and top with the lemon slices.Roast the salmon for an hour and remove from the oven – the salmon should be quite tender and should pull easily away from the salmon's skin in pieces. Don't worry about keeping the salmon filet in one piece – we want it to flake a bit into chunks.To plate, arrange the flaky salmon pieces with citrus and avocado (if using) on a serving platter – there is no right or wrong way to do this, so feel free to get creative with your plating. Top with 2-3 spoon-fulls of chili crunch and garnish with torn dill or basil. Season with more salt as desired. Dinner, Main Course, Main DishAmericanSlow Roasted Salmon, Slow Roasted Salmon with Citrus & Chili Crunch

August 2, 2024

Fresh Corn Polenta with Pickled Shrimp Recipe

Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp. This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp

ST. PETE FOODIES APPROVED SPONSOR:

. .

Foodies Videos

Good Fortune's Giant Fortune Cookie

Red Mesa Restaurant

Visit our YouTube channel

What’s New

Sea Worthy Fish + Bar Continues to Shine with Pristine Seafood and Chef Jason Ruhe’s Passion for the Catch

July 10, 2026

Isu is the Epitome of Exquisite Nikkei Cuisine in St. Pete

March 17, 2026

Pulpo Brunch: Big Flavor, No Misses

December 4, 2025

Fortu’s Japanese-Inspired Brunch is a Must

November 19, 2025

La Dolce Vita Trattoria: Italian Comfort by the Beach

October 8, 2025

Malio’s Beach House: Coastal Fine Dining Done Right

September 24, 2025

Malio’s Beach House brings a touch of timeless steakhouse charm to the relaxed shores of St. Pete Beach, offering a sophisticated ambiance and menu comprised of elevated classics. Most folks likely know Mailio’s as the downtown Tampa steakhouse that has been around since 1969. Malio’s Beach House though has only been open since February. While [...]

Beloved British Pub The Moon Under Water Returns

September 10, 2025

From Beach Drive to Beach Blvd – Chef Mike Crippin to Re-Open Local Fav in Gulfport St. Pete locals are quite enthused about the return of one of their favorite restaurants. Newer residents might not be aware, but if you lived here prior to 2021, then you likely know what all of the excitement is [...]

Society Table, The Don CeSar’s Newly Revamped Seaside Eatery Brings the Flavors

August 28, 2025

The New Space is Finally Open a Year after the Hurricanes After Hurricane Helene dumped nearly six feet of water into the Don CeSar on St. Pete Beach on September 26, 2024, they finally reopened the hotel on March 28, 2025. Right around the time the hurricane hit was when the Don’s newly revamped restaurant, [...]

Buya Ramen’s New Space Opening in Downtown St. Pete in Summer 2026

August 28, 2025

It was incorrectly reported in a local news outlet a couple of days ago that Buya Ramen was “to close permanently” because they “could not come to terms on a lease renewal”. I spoke to the Owner/Founder of Buya, Michael Sponaugle, via telephone yesterday. They already have a new location in downtown St. Pete that [...]

The Violet Stone: Fresh Location, Familiar Favorites

August 20, 2025

What began as a food truck in 2022 has now evolved into a full service restaurant, serving up some of St. Pete’s most talked about pizza and cheesesteaks. Recently, The Violet Stone opened its doors in their new home in Crescent Heights, which now gives customers the option to dine inside their establishment. Previously a [...]

Slim Charmer Wins for Elevated Bites and Cocktails

August 4, 2025

The chances of the team behind Wild Child doing any wrong were low. The chances of them exceeding my expectations by such a massive margin were even lower – but they sure pulled it off. Right next to Wild Child’s peachy, eclectic walls on Central Avenue, you’ll find the dark, dusky dining room of Slim [...]

Recipes

Sausage, Pesto & Peperonata Flatbread Recipe

4 Dec 2024

Ricotta & Mushroom Stuffed Rigatoni Recipe

13 Nov 2024

Beef Kofta and Toum Sauce Recipe

16 Oct 2024

Slow Roasted Salmon with Citrus & Spicy Chili Crunch Recipe

4 Sep 2024

Fresh Corn Polenta with Pickled Shrimp Recipe

2 Aug 2024

Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe

1 Jul 2024

Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini

Crispy Chicken Cutlets with Hot Honey Recipe

3 Jun 2024

Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey

Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe

1 May 2024

Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas

Bacon and Spinach Quiche Recipe

2 Apr 2024

This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche

Oven Risotto with Roasted Mushrooms & Tomatoes Recipe

5 Mar 2024

This preparation of risotto removes a whole lot of work and stirring with the use of the oven. The majority of the effort required to make this dish is required during prep. The steps all happen very quickly so it is absolutely crucial that all of your ingredients are prepped, measured, etc. before any of the cooking begins. This risotto is delicious on its own without the mushrooms and tomatoes; however, they really elevate the dish with flavor and texture. The mushrooms specifically are a true delight as they take on a beautiful crisp in the oven – the umami flavor is completely next level. Speaking of mushrooms, you can choose to use whatever kind you can get your hands on. I recommend oyster, shiitake, king trumpet and maitake. Rollin’ Oats carries a superfood mushroom mix that would be great for this recipe. Definitely don’t skip nor skimp on the lemon juice or zest as both add the perfect amount of acidity and brightness. Dill as a garnish also breathes a bit of freshness into the risotto which is composed with richer-leaning ingredients like parmesan, butter, vegetable broth and the mushrooms and tomatoes. If you don’t want to purchase a bottle of white wine just for this dish, use some dry vermouth that you already have on hand. Though, I’m willing to bet that Rollin’ Oats will have a nice bottle of white wine that won’t break the bank and you can enjoy after using it for this recipe. I suggest seeking out something like a sauvignon blanc, vinho verde or pinot grigio. Oven Risotto with Roasted Mushrooms & Tomatoes Recipe This method for preparing Risotto simplifies the process by minimizing all of the stirring. The roasted mushrooms and tomatoes taste like an explosion of umami. Tomatoes1 cup cherry tomatoes (cut in half)1 tbsp olive oil1/2 tsp salt1/2 tsp garlic powderMushrooms1 lb mushrooms (cut or torn into 1-2" pieces – use any mushrooms like shiitake, oyster, king trumpet or whatever you can find)2 tbsp olive oil4 garlic cloves (minced)6 thyme sprigs1/2 tsp saltRisotto & Assembly2 tbsp olive oil1 white onion (medium in size – diced)1 cup arborio rice1/2 cup white wine (dry vermouth will also work)1/2 tsp salt (plus more to taste)1/4 tsp black pepper (cracked)3 cups vegetable broth1 cup parmesan (grated)1 tsp lemon juice1 tsp lemon zest2 tbsp unsalted butter1/4 cup fresh dill (chopped)lemon wedges ((optional)) TomatoesMake the tomatoes first. Heat the oven to 400F and line a baking sheet with parchment paper. Toss all tomato ingredients together in a bowl. Place the tomatoes, cut side up, on the prepared baking sheet. Roast tomatoes for 30-35 minutes or until the edges start to take on a little color. Add tomatoes to a plate and set aside until ready to plate. Reserve baking sheet for mushrooms.MushrooomsPlace one oven rack on the bottom and the other more towards the middle. Heat oven to 350F. Toss all mushroom ingredients together in a bowl and place them in a single layer on reserved baking sheet. Roast on the bottom rack for 30 minutes or until the mushrooms crisp up a bit.Risotto & AssemblyPrepare risotto while mushrooms are roasting. Heat oil in a dutch oven or other oven-safe pot with a lid over medium-high heat. Add in onion and cook for 4-6 minutes, or until onion softens.Add in rice and stir constantly for about 2 minutes until some of the rice begins to turn translucent.Pour in the white wine or vermouth and cook while stirring until most of the liquid is absorbed – about 2 minutes. Add in 1/2 tsp salt and pepper.Carefully pour in 2 1/2 cups of the vegetable broth and set remaining 1/2 cup aside (we will use this later). Bring pot to a simmer, place the lid on the pot and put into the oven on the middle rack for 18 minutes until most of the broth has been absorbed.Carefully take pot out of the oven, remove the lid and heat risotto over medium heat. Add in the remaining 1/2 cup broth and cook risotto while stirring constantly until rice is almost done and sauce has a creamy consistency, 3-5 minutes.Turn off the heat and stir in parmesan, lemon juice, zest and butter. Stir to combine and taste for salt. Add in more if needed.To plate, add risotto to bowls, top with tomatoes and mushrooms and garnish with dill. Serve with more lemon wedges if desired. Main CourseAmerican, ItalianOven Risotto, Oven Risotto with Roasted Mushrooms & Tomatoes

Panko Crusted Pickled Deviled Eggs Recipe

8 Feb 2024

My most recent restaurant review was centered around Sonata Restaurant at the Mahaffey Theater. For this month’s recipe, Kevin presented a brilliant idea of reverse engineering an item from Sonata’s menu. A few ideas were tossed around and ultimately, we landed on this one – Panko Crusted Pickled Deviled Eggs. We, of course, ordered these during our recent visit to Sonata and we absolutely loved this unique spin on a classic. Kevin informed me that the Panko Crusted Pickled Deviled Eggs from Sonata were carried over from The Mill by Chef Ted Dorsey who is now the executive chef at Sonata. These deviled eggs boast a tantalizing contrast with a crisp exterior giving way to soft, tangy center that delights the palate with each bite. The brightness of the avocado cream and the subtle kick of the spicy aioli serve as ideal complements to the eggs. I made some notes whilst first trying these at Sonata and when it came time to make my own rendition, I worked backwards and tried to keep each detail as close to the delicious original as possible. I started with the aioli and the avocado cream, which tasted like classic versions of themselves. The pickling of the eggs proved to be the most challenging, as there are at least a few ways to go about this. The concoction I used with red onions turned out spot on to how I had envisioned them. I have used beets in the past, but knew that a lot of people aren’t fond of them and the onions worked quite well in their place. Plan to make this recipe at least 24 hours before you plan to serve them, as the pickling process requires at least one full day. The ingredients required for this grown up version of deviled eggs are really quite simple – you’ll be able to pick them all up at Rollin’ Oats Natural Food Market. When picking out your eggs, opt for cage free and/or organic, like Vital Farms or Utophien. Rollin’ Oats even has organic breadcrumbs by Edward and Sons. As for the mayo, they also have organic options which makes me more than happy. I recommend Woodstock or Cadia. Recreating the plating of these eggs was so enjoyable as the presentation of them is quite gorgeous at the restaurant and I love the plating process. Serve these at your next dinner party, or perhaps for the upcoming Super Bowl – your guests will be more than impressed. Panko Crusted Pickled Deviled Eggs This recipe was inspired by the Panko Crusted Pickled Deviled Eggs on the menu at Sonata Restaurant in St. Petersburg, FL. They're a sophisticated and delicious spin on classic deviled eggs and are perfect for a party or gathering. Pickled Eggs6 eggs (or more/less depending on how many people you are serving – preferably cage free and organic)1 1/2 cups rice wine vinegar1/2 cup water6 garlic cloves (peeled and smashed)1/2 red onion (medium in size and sliced thin)1 1/2 tbsp sugar1 tbsp salt1 tsp black peppercornsAvocado Cream1/2 avocado (ripe and medium-large in size)1/2 lime (medium in size – about 2 tbsp)1/2 cup plain greek yogurt1/2 tsp salt (plus more to taste as needed)1/2 tsp olive oil1/4 tsp black pepper (cracked)Spicy Aioli1 cup mayonnaise3 garlic cloves1 tbsp lemon juice1 1/2 tsp cayenne (if you really like heat, add as much as you'd like.)1/2 tsp salt1/4 tsp black pepper (cracked)Panko Crusted Deviled Egg Assemblypickled eggsavocado creamspicy aioli1 cup panko breadcrumbs2 cups vegetable or canola oil (use any other frying oil of your choice)2 eggs (whisked together)1 cup all purpose flour3 tbsp mayonnaise1 tsp dijon mustard2 dashes hot sauce (like Diamond Crystal (optional))salt1/2 tsp paprikafresh dill (chopped, for garnish (optional)) Pickled EggsMake the pickled eggs at least 24 hours before you plan to serve them. Bring a large pot of water with enough water to cover eggs to a boil. Carefully add eggs to pot and boil for 10 minutes. Prepare an ice bath while the eggs boil. After the 10 minutes are up, add eggs to the bath to stop the cooking process. Leave for at least 10 minutes.In a medium pot, add all pickling ingredients with the exception of the eggs and onions. Bring to a boil, then remove from the heat and add the onions. While pickling solution cools a bit, carefully peel the eggs, discard ice bath water and place peeled eggs into the bowl used for the bath. Carefully pour pickling mixture with the onions over the eggs in the bowl used for the ice bath and place in the fridge for at least 24 hours.Avocado CreamThe day that you're going to assemble your eggs, make the avocado cream. Add all ingredients to a high powered blender and blend until well combined. Mixture should be similar to a yogurt-like consistency. Add water, 1/4 tsp at a time, if mixture is too thick. Season with more salt as needed and refrigerate until ready to assembleSpicy AioliAfter the cream is complete, make the aioli. Add all ingredients to a high powered blender and blend until well combined. Season with salt as need. Optionally, you can add this mixture to a squeeze bottle or piping bag for plating purposes. Refrigerate until ready to assemble.Panko Crusted Deviled Egg Assembly24 hours later, remove eggs from pickling mixture – they should be slightly pink. You can optionally reserve onions and pickling mixture in a jar for another use. Cut Eggs in half and carefully scoop out the cooked yolks and add them to a bowl. Mash them and then mix in the mayo, dijon, hot sauce (if using) until smooth. Season with salt as needed.Add flour, whisked egg and panko to three separate bowls and have a plate ready. One at a time, coat eggs in flour, next egg (allowing excess to drip off) and then panko. Set on reserved plate.Heat oil in a medium pot over medium high heat. Line a separate plate with a paper towel. One at a time, fry [...]

Dutch Baby with Strawberries & Coconut Whip Recipe

3 Jan 2024

A Dutch Baby, also known as a German pancake or Dutch puff, is a delightful breakfast dish that elevates the boundaries of traditional pancake offerings. This oven-baked pancake is characterized by its unique puffiness and golden-brown edges which create a visually appealing presentation. The batter is made of simple ingredients like eggs, flour, milk and sugar which are all combined and poured into a piping hot buttered skillet. This mixture is then baked in the oven where it transforms into a fluffy and airy pancake with a custard-like interior. Typically, Dutch babies fall under the category of a sweeter breakfast option, as they’re often served with fresh fruits, syrups and dusted with powdered sugar. Though, they can also act as a savory option and are equally as delicious when topped with ingredients like bacon, avocado, scrambled eggs, smoked salmon and more. We’re taking the sweeter route this time with the addition of fresh strawberries, mint, maple syrup and an easy-to-make coconut whip which is made by whipping the solids of a can of coconut milk. Add some slabs of butter and a dusting of powdered sugar if you so desire – you won’t be disappointed. Feel free to make this recipe your own by using other fruits, like blueberries, raspberries and bananas. I chose strawberries, because they’re in season in Florida during the month of January and it’s quite simple at this time to find quality berries, especially organic varieties at Rollin’ Oats. I always encourage folks to buy organic when possible and Rollin’ Oats makes that easy with their high quality organic grocery options. Make sure that you get the can of full-fat coconut water into the fridge the night before you plan to make the Dutch baby. Since we are only using the cream part, fridge time ensures that the cream solidifies as it should in order to separate it from the water easier. Reserve the coconut water for another use. Dutch babies are prefect when you need a simple crowd pleaser that both looks and tastes impressive. Additionally, it’s great when you’re looking to feed a small crowd with minimal effort. Dutch Baby with Strawberries & Coconut Whip Recipe A Dutch baby is a mouthwatering twist on a traditional pancake. This luscious oven-baked pancake is adorned with fresh strawberries, coconut whip, fresh mint and maple syrup to ensure sweet & fluffy bites that are certain to please. High Speed Blenderovenproof skilletstand mixer Coconut Whip1 can unsweetened coconut milk (full fat & chilled in the refrigerator overnight)1 1/2 tbsp honey1 tsp vanilla extractDutch Baby & Assembly3 eggs3/4 cup whole milk2 tbsp unsalted butter (melted)1 tbsp unsalted butter1/2 cup flour2 tbsp cornstarch1 tsp sugar1 tsp vanilla extract1/2 tsp salt1 cup strawberries (washed & sliced)mint (fresh & torn)maple syruppowdered sugar (optional)butter (for topping, optional) Coconut WhipScrape the cream from the top of the chilled coconut milk (leave the water behind and save for another use) and add it to the bowl of a stand mixer. Add in vanilla extract and honey and mix on high until soft peaks form. Serve immediately or store in the refrigeratorDutch Baby & AssemblyPlace a medium oven-proof skillet (like cast iron) into the oven and heat the oven to 425F. Keep the skillet in there for at least 30 minutes until your batter is ready to be poured in. Prepare the batter by first adding 3 eggs to a blender. Blend the eggs on high for one minute – the eggs should now be a frothy consistency. Keep the motor running and slowly/gradually add in the milk, followed by the 2 tbsp of melted butter.Blend in flour, cornstarch, sugar, vanilla extract and salt just to combine (we don't want to over mix). Remove hot skillet from the oven and immediately add in remaining 1 tbsp of butter and swirl to coat the pan evenly. Carefully pour the batter into the skillet and bake the Dutch baby for 20-25 minutes, or until you see it begin to puff and slightly brown.The pancake will deflate a bit after you remove it from the oven and that's okay. Top with a few dollops of the coconut cream, fresh strawberries, maple syrup, butter and powdered sugar, if using. BreakfastAmerican, GermanDutch Baby Pancake Recipe, Dutch Baby Recipe

Search for:

Foodies Videos

BLT Tostadas with Tomato Confit

Grace Restaurant, Pass-a-Grille Beach FL - Making the best octopus in St. Pete!

Visit our YouTube channel

Ranked #29 in the

Top 100 Restaurant Blogs

ST. PETE FOODIES APPROVED SPONSOR:

Home

About St. Petersburg Foodies

Advertising with St. Petersburg Foodies

Best Places in St. Petersburg

Breakfast / Brunch Spots

Contact

Cooking Videos

Craft Beer

Desserts & Sweets

Events

Food Trucks

Foodies Cartoons

Happy Hour Food and Drink Specials

News

Recipes

Restaurant Reviews

St. Petersburg Foodies

Menu as captured Sep 4, 2026 · source ↗

Emerging evidence#3 of 4 scored in St. Petersburg, FLScored as of Sep 7, 2026

We hold 25 venues in St. Petersburg, FL and could score 4 of them. Positions are counted against those 4.

Sourcing2.5/50

Farm partners0/20

Registry0/12

Press0.5/18

v1.7.4 2.9/100 = sourcing 2.5/50 (named-farm 0 distinct, named-region 2 distinct, attribute 1 distinct [class=graded-spec x0.00], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 0.5/18.

seafood

Maine lobster
Named region
“without masking the clean flavor of the fish. It’s the kind of dish you remember long after dinner is over. For entrées, the Steamed Maine Lobster Tail & House Made Pasta featured wide ribbons of fresh pappardelle tossed in a turmeric cream sauce with shallots, white”
on the menu · source ↗
Hokkaido scallop
Named region
“this fresh and a menu that evolves with the catch, no two visits are ever quite the same. * [![Clockwise from the top - Salmon Belly, Hokkaido Scallop,”
on the menu · source ↗

protein

prime
Attribute
“their savory umami flavor. Steak and eggs are an American brunch staple and Fortu pulls it off perfectly. Their version includes a petite prime filet, two eggs, crispy potatoes, and peppercorn jus. The steak is a perfect medium-rare, superbly seasoned and finished with a”
on the menu · source ↗

Red Mesa Cantina

seafood

protein

Coverage