Interview with Josh Cameron from The Oyster Bar, Lucky Dill Deli, & Crafty Squirrel – St. Petersburg Foodies Podcast Episode 66

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Interview with Josh Cameron from The Oyster Bar, Lucky Dill Deli, & Crafty Squirrel

Welcome to the St. Petersburg Foodies Podcast Episode 66! Our featured interview today is with Josh Cameron from The Oyster Bar, Lucky Dill Deli, & Crafty Squirrel. All three locations are on the popular 200 block of Central Avenue in the heart of downtown St. Pete. Josh got his start running bars in his Australian homeland. He made a visit to St. Petersburg, and like many others, fell in love with the place, and the rest is history. Our musical guest is Natalia Bonfini. We talk food and music with Natalia, and feature her award-winning single, "Before".

Listen right here with our player above, or use your favorite podcast listening app below.

Josh & Adriana Cameron

Josh & Adriana Cameron

The St. Petersburg Foodies Podcast features interviews with chefs, restaurateurs, sommeliers, bartenders, and more, and covers the burgeoning food scene in St. Petersburg, Florida. Episodes air every Tuesday.

This episode of the St. Petersburg Foodies Podcast is brought to you by Pacific CounterThe Brass Bowl Kitchen & Juicery, Buya Ramen, and Engine No. 9. Please keep them in mind the next time you are hungry for some fantastic food.

Our announcer is Candice Aviles from Food for Thought  and Channel 10 News. Our theme music is provided by The Chris Walker Band.

Links:

OysterBarStPete.com

CraftySquirrel.com

NataliaBonfini.com

MORE FOODIES READING  Interview with Tony Mangiafico from Gratzzi Italian Grille and Flute & Dram – St. Petersburg Foodies Podcast Episode 31

DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey, & Alexia 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.

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. We always hope that you have the same good, or great experience we had.
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