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• July 20, 2023 10 Best Coffee Shops in St. Petersburg, FL 2023

  How to get through the day: Coffee, and lots of it, and preferably paired with a breakfast sandwich or a sweet treat. St. Petersburg runs on caffeine and we’ve put together a list of the best coffee shops to get your fix. This city has a lot going for it and one thing all of us can bond over, is enjoying a cup of coffee, latte or cappuccino. There are over 30 locally owned and operated coffee shops in St. Petersburg alone. It’s nearly impossible for me to go an entire week without stopping into one of these coffee shops. Whether it’s to catch up with a friend, get some work done in a bustling and creative environment or for a quick midday pick me up, these coffee shops have me hooked. While opinions will vary, we created this list of the best coffee shops with thoughtfully sourced coffee, tasty pastries and food items, unique atmospheres and other community-minded touches. If you’re looking to get the most out of your day in St. Pete, here are our favorite coffee shops for proper caffeination. These are in alphabetical order. Bandit Coffee Co. 2662 Central Ave St. Petersburg, FL 33712 Bandit Coffee Website If you’re seeking a place to catch up with a friend or read a good book with strong coffee at your fingertips, Bandit is the coffee shop for you. This is the only coffee shop I know of with no wifi, ultimately encouraging meaningful conversations and no-screen time. Enjoy their seasonal specialty coffee, full espresso bar, and grab a bottle of wine on the way out. Follow them on social media to find out what food specials they have and hurry in if you see something you like.   The Blend 1211 4th St N St. Petersburg, FL 33701 (727) 289-9312 The Blend Website *They have multiple locations in St. Pete Whether you’re craving a luscious coconut milk latte or a simple glass of bubbles, The Blend is a great one-stop shop. The Blend specializes in coffee and wine in a trendy shop with a chic aesthetic. They have a really unique offering of a coffee flight and they usually change seasonally. With a few locations in St. Pete, grab a coffee and get some work done or take it to-go on your commute to the beach.   Blush Tea and Coffee 2382 Dr M.L.K. Jr St N St. Petersburg, FL 33704 (727) 485-8359 Blush Tea & Coffee Website Blush Tea and Coffee serves up a great latte alongside delicious pastries and an incredible loose leaf tea selection of over 90 teas from around the world. They recently expanded and if you like music, art, community and drink specials, you should really make your way here Thursday to Saturday from 3pm-7pm.   Craft Kafe Downtown 200 Central Ave St. Petersburg, FL 33701 (727) 256-8587 Craft Kafe Website *They have multiple locations in St. Pete With the hustle and bustle lifestyle of downtown St. Pete, it’s always nice to take a breather at the corner coffee shop. At Craft Kafe, you can find delicious coffee options from cold brew to espressos in addition to their specialty coffee menu. Their specialty menu flavors up your typical coffee options. I always get the Hot Mom which is an iced caramel latte with almond milk. Simple, yet delicious. They make their own almond milk and it’s creamy and divine. The food is all gluten-free and magnificent. I highly recommend getting a slice of their quiche.   Grove Surf + Coffee 7370 Gulf Blvd St. Pete Beach, FL 33706 (727) 289-3634 Grove Website An inviting space to enjoy coffee and some retail therapy? Count me in. Grove Surf + Coffee is the coffee shop you need pre-beach day. A visit here will make you want to live a surfer lifestyle, at least it does for me. Try their toasted coconut latte for a real treat.   Gypsy Souls Coffeehouse 515 Dr M.L.K. Jr St N St. Petersburg, FL 33701 (727) 803-6950 Gypsy Souls Website Gypsy Souls Coffeehouse is the spot to be for a locally brewed cup of coffee that will take you around the world. They source their coffee beans from all over like Tanzania, Brazil, Indonesia, Peru and more, and then they roast the beans in-house, almost daily. Their breakfast sandwich among other breakfast and lunch options make this coffee shop a winner.   Intermezzo Coffee & Cocktails 1111 Central Ave St. Petersburg, FL 33705 (727) 873-6664 Intermezzo Coffee Website Sit and stay awhile at Intermezzo. Calling all coffee and cocktail enthusiasts: Intermezzo is your place. Throughout the day they serve delicious coffee and specialty brews along with a selection of day cocktails and then their menu switches to more amazing cocktails, beer and wine in the evening. They provide St. Pete with the trendy drinks that we need in a chic and minimalist environment. If your day turns into evening here, be sure to check out their incredible craft cocktail menu for a different kind of buzz.   Kahwa Coffee 204 2nd Ave S St. Petersburg, FL 33701 (727) 821-1942 Kahwa Coffee Website *They have multiple locations in St. Pete Kahwa Coffee offers that sweet jolt of caffeine we all need. They are a staple in the Tampa Bay area and everyone knows it with new locations popping up everywhere. One might say they are a coffee empire in the making. Their coffee is high quality and is roasted here in St. Pete for overall freshness and delight.   Paradeco Coffee Roasters 111 2nd Ave NE Suite 101 St. Petersburg, FL 33701 (727) 222-6458 Paradeco Website Paradeco is one of the hottest spots in town right now for a well crafted coffee drink and the best Instagram photo ops. The interior is adorable with a blend of paradise and art deco aesthetics. It honestly feels like a dream from the moment you step inside and take a sip of coffee. You can’t go wrong with any of their offerings, but […]

• July 19, 2023 Best Burgers in St. Petersburg, FL 2023

  Best Hamburgers / Cheeseburgers in St. Petersburg FL 2023 Hamburgers! Who doesn’t get excited by hamburgers? I used to wonder why they were named this when there was no ham involved. It’s because they get they their name from Hamburg, Germany, home of a dish called the Hamburg steak that eventually evolved into what we now consider hamburgers. “The Hamburg steak was served raw or lightly cooked and was accompanied by a raw egg… A variant of Hamburg steak is Salisbury steak, which is usually served with a gravy similar in texture to brown sauce …” – Wikipedia I also recently learned that there is a Japanese Hamburger Steak. (I’ll be making one soon.) It is actually disputed whether the hamburger was invented in Germany or the U.S.A. One thing that is not disputed is that they are definitely thought of as the quintessential “American food”. They almost always have cheese on them, so it’s safe to say that a hamburger / cheeseburger is the epitome of almost everyone’s favorite American food. Smashburgers There are some smashburgers on the list, and obviously if they’re on the list that means that they are really good. When I posted one of these smashburgers in our Facebook group, a discussion ensued with some saying that it was not a true smashburger. So I did some research on smashburgers. The original smashburger is 2.5 – 3 oz of meat. It is rolled into a meatball and then smashed flat with a metal press. It is smashed so flat that it is thin enough to get very crispy edges and is about a quarter of an inch thick or less. Then, there is the restaurant chain with the name Smashburger. They DO smash their burgers, and they do get caramelized, but their “Classic Smashburger” is 5 ounces of meat and looks like they are about a half inch thick instead of a quarter inch or less. It’s a different style that provides the customer with more meat. That is the style of the smashburgers from the local, independently owned restaurants that we review and include on this list. As with all of our lists, and unlike most other publishers, we personally went to all of these places, and ate all of these burgers, and took all of these photos. For ALL of these – the burgers were moist, juicy, fresh and flavorful… so I don’t have to repeat it a dozen times. “It’s really a lot like writing porn. After you’ve used the same adjectives over and over again, it’s like the Penthouse Letters…” – Anthony Bourdain, Parts Unknown, Budapest – Aired June 14, 2015 Here’s our “Baker’s Dozen” (in no particular order) of the Best Burgers in St. Petersburg Florida for 2023. Noble Crust 8300 4th St N St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website One of the things I love about Noble Crust is that they have such a great variety, and wide range of items. You could go there with a party of 25, and include all of the special diets, such as vegetarian, gluten-free, low-fat, or my special diet since I’m into fitness … uh, I mean “fitness this whole pizza in my mouth”. They have great soups and salads, and lighter fare, but I love them for their excellent execution of comfort food, like the Smashburger. Lori said the Smashburger was the star of the show when we last went to family dinner at Noble Crust. Noble Crust Smash Burger – Buttered brioche bun, American cheese, shaved iceberg, dill pickle, caramelized onion, tomato and noble sauce. There is an option for a single or double patty. The single is pictured.   Cap’s Steamer Bar & Grille 226 1st Ave N St. Petersburg, FL 33701 (727) 396-9196 Cap’s Website Cap’s Steamer Bar & Grill took over the outdoor bar and sidewalk space of the former MacDinton’s last year. It’s a cocktail bar with a focus on fresh seafood and shellfish, but their smashburger is out of this world. It’s a casual atmosphere with most of the seating outside, and limited seating inside. Even though the atmosphere is casual, the food is elevated. Americana Burger – a smashburger – double patty smashed brisket and short rib, white cheddar, caramelized onion, arugula, beefsteak tomato, and house burger sauce.   V9 Eats 5800 9th Ave N St. Petersburg, FL 33710 (727) 256-9723 V9 Eats Website A perfect classic double smashburger with housemade pickles. The buns are from Bruno’s Bakery, another local family run business. The fries are like McDonald’s in a good way. The fried okra is the best I ever had, and Lori said it reminded her of her grandmother’s fried okra. You can choose your toppings and I went with the smashburger classics – lettuce, tomato, onion and pickles. This burger is so flavor-packed that it is craveable. All of the flavors and textures form a perfect creation of a burger.   The Avenue 330 1st Ave S St. Petersburg, FL 33701 (727) 851-9531 The Avenue Website The DTSP Burger at The Avenue – yellow American, bourbon bacon onion jam, peppered bacon, lettuce, tomato, onion, pickles. Huge, delicious, and perfectly cooked.   Brick & Mortar Kitchen & Wine Bar 539 Central Ave St. Petersburg, FL 33701 (727) 822-6540 Brick & Mortar Facebook Brick & Mortar Burger – house ground tenderloin filet & short rib, bacon onion jam, aged white cheddar, arugula, roasted garlic aioli. There is nothing like this burger anywhere. It’s magical. They grind their meat fresh in house everyday. Everyone raves about this one.   The Burg Bar & Grill 1752 Central Ave St. Petersburg, FL 33712 (727) 894-2874 The Burg Bar & Grill Website The Burg Gyro Feta Burger – topped with gyro meat, house-made tzatziki & grilled feta, along with lettuce, tomato, onion, and pickles. Who doesn’t love gyro meat?!? Right? That along with the other ingredients on a burger are genius. This is a real palate pleaser.   Datz 180 Central Ave St. Petersburg, […]

• July 13, 2023 New Chef and New Menu Takes Sea Salt to New Heights

  Sea Salt St. Pete’s New Chef Margaret LaVetty’s Enthusiasm Shines in Her Personality and the Food If you’re unfamiliar with Sea Salt, the restaurant is the baby of Chef Fabrizio Aielli and his wife, Ingrid Aielli. Opening in 2015 in the Sundial shopping complex in downtown St. Pete, it is a fine-dining restaurant, featuring an 80-foot long raw bar, 20-foot-tall wine tower, some of Florida’s freshest seafood and 130 different salts from around the world. The original Sea Salt is located in Naples, FL where the Aielli’s reside. Upon learning of the highly touted new chef, we booked an early dinner at 5:30 so we would get a chance to meet and talk, and then we spent some time on the phone afterwards. With a spring in her step and a smile on her face, Chef LaVetty is just bursting with enthusiasm for all things food, cooking of course, but also sourcing, growing, and harvesting. We ordered drinks and the tuna tartare, and then Chef came out to meet us, and she asked if we minded if she just cooks for us, instead of us ordering. We LOVE that, so yes please. She also chose our oysters for us. We’ll have more on Chef Margaret LaVetty at the end of the review. We started with an Aperol Spritz and a Martini, and the Artisan Bread Basket, which is accompanied by chimichurri butter, roasted garlic, and paprika oil. It is definitely artisan bread as it is everything you want bread to be – luxurious fermentation,  homey flavor and aroma, beautiful air pockets, great crumb and structure with a crunchy exterior and pillowy interior. You should definitely eat the bread. One of our biggest delights—one that we kept talking about the next day—was the Mussels Escabeche. What an epic joy, not only that it was a flavor explosion, but it surprised us that it was so good for a cold dish. We couldn’t stop eating it. We didn’t know that it was a cold dish, and when it came out Lori said, “stop eating the bread and eat this while it’s hot”, and then we got the surprise. Put this on your “must order list”. The Mussels Escabeche has radish, grissini, smokey tomato, and lemongrass. It has wonderful tangy and bright vinegar notes and just enough spiciness to keep you coming back for more. The secret ingredient here is house-made harissa. I checked six different online recipes for mussels escabeche, and none of them had harissa, although one had chili sauce. Sea Salt’s Mussels Escabeche has ruined us for all others. Next up were the oysters, which consisted of Chef’s Creek (British Columbia), Fiddler’s Cove (Massachusetts), Evening Cove (British Columbia) and Lucky Lime (P.E.I.). They were all sublime. The Chef’s Creek were creamy with a high brininess and sweet flavor. The oysters from Fiddler’s Cove had the perfect balance of salty and sweet, with a silky, buttery finish. The Evening Cove oysters had a fresh, clean, mildly briny flavor and a watermelon finish. Finally, the Lucky Lime bivalves had a balanced flavor of seaweed, with a silky citrus-tone finish. For the next course we had the Yellowfin Tuna Tartare with avocado, capers, and Thai chili sauce. There’s also seaweed, sesame seeds and microgreens. The tuna had a sweet mild flavor with the avocado providing unctuousness, the capers gave the bright and briny notes, and I especially liked the chili sauce. We had another tuna dish after this, and if you are only going to have one tuna item, this is the one. The Mediterranean Tuna with quinoa and hummus was my second favorite dish after the mussels. The hummus utilizes the Moroccan spice blend Ras-el-Hanout with Calabrian chili oil on top. It has such great flavor and is different than any other hummus I’ve had before. The perfectly seared tuna has a rub of Szechuan peppercorns and paprika that is wonderful, and the quinoa with grain mustard was a delight. Some people think that Szechuan peppercorns are spicy since Szechuan cuisine is spicy, but they are not. They are floral in taste and aroma. There’s not enough here to cause the numbing or tingling of your lips and tongue that they are famous for. They provide flavor and color on the tuna. Diver Scallops – seared scallops, truffled corn, fava relish, truffle sea salt. The scallops are sourced from Rhode Island. As you can see, the scallops were perfectly seared. They were buttery and super tender with great contrasting notes and textures provided by the corn and fava beans and the pickled onions. The prime ribeye was cooked perfectly and sauced with a red wine demi-glace with rosemary and peppercorn. The potatoes were creamy and tangy with great flavor provided by truffles and chives. It was the first time I ever had balsamic glazed cipollini onions and I loved what they provided to the dish, which was a contrasting sweetness and tartness to balance out the umami of the steak and creaminess of the mashed potatoes. Dinner wouldn’t be complete without dessert, and Sea Salt has a nice selection to choose from. We had an assortment (from top to bottom) of the Chef’s Daily Bread Pudding (also shown at the bottom), Torta della Nonna al Limone (grandmother’s lemon cake) and Flourless Chocolate Cake garnished with thin pieces of dark chocolate. My grandmother used to make bread pudding all of the time, and I’ve always loved it. The daily bread pudding this day was pumpkin chocolate chip bread pudding made from pumpkin scones and topped with caramel gelato, raspberry and a mint leaf. The grandmother’s lemon cake was the perfect balance between sweet and sour. It was accompanied by fresh blackberries over guava. The flourless chocolate cake was moist, but firm and like a mix between a brownie, cake, and truffle. If you haven’t been to Sea Salt in a while, it’s time to go. They also have a great happy hour with $1 gulf oysters. Currently happy hour is from 12-6. […]

• July 10, 2023 10 Best St. Petersburg Brunch Spots 2023

  It’s the weekend and time to treat yourself to a terrific brunch, but where should you go? We have compiled a list of the best brunches in St. Pete to help with your decision. The difference in this year’s list is that The Mill came off as they closed, and Good Fortune has been added as we absolutely love their Asian twist on brunch. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. We absolutely DO. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen it a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THIS FOOD, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL OUR PHOTOS. Best Brunch Spots in St. Pete Chosen by Locals 2023 First, we’d like to give you our top three best brunches. 1.Wild Child 2710 Central Ave St. Petersburg, FL 33712 (727) 954-7425 Wild Child Website Wild Child was overwhelmingly recommended in our Facebook Group, and now we know why. All of the food was so astoundingly delicious that it seems like they are working with some type of special magic over there. The Potato Latkes with crema, dill, chives and an added caviar bump was incredible. The crunchiness and texture along with the flavor, and contrast with the crema made this an experience in eating. The Korean Fried Chicken Sandwich is one of the stars of the show at Wild Child. It consists of kimchi mayo, shredded cabbage, house dill pickles, and comes with fries. Note that the photo has a brioche bun, but it is actually a Martin’s potato roll that it comes on now. At this point we were so full, but we had to try the BEC – bacon, egg, American cheese, English muffin, chili lime crema and home fries, and we couldn’t stop eating it.   2. Social Roost 150 1st Ave N St. Petersburg, FL 33701 (727) 202-6113 Social Roost Website Social Roost is one of our top three favorite brunches in St. Pete. Lori said, “Brunch today at Social Roost Kitchen and Bar was beyond phenomenal! I must say that they have the most inventive and incredible menu for brunch that I have ever seen. So much more to go back for. We didn’t get it this time but they have shakshuka…wow! We started with bubbles and three hours later we finished with bubbles. But in between you will see the most incredible food!”     3. Sauvignon Wine Locker & Trattoria 241 Central Ave St. Petersburg, FL 33701 (727) 827-7896 Sauvignon Website Sauvignon Wine Locker opens for brunch on Sundays at 10:30. They have some spectacular Italian and American dishes on the regular menu that can be ordered during brunch, and the brunch items will blow you away as well. Two of my favorites are the Biscuits & Sausage Gravy and the Oxtail Hash. Biscuits & Sausage Gravy –  house made pork sausage, creamy sausage gravy poured over flaky biscuits. If I was making biscuits and gravy, this is how I would do it, though I’m not sure I could do it this well. So many times when I order biscuits & gravy at other places, I’m reminded of the old Wendy’s ad with the old lady shouting, “Where’s the beef!?!?!” – except it would be “where’s the sausage?”. That’s not the case at Sauvignon. This is packed with delicious chunks of sausage, and the biscuits are to die for. Oxtail Hash – braised oxtail, pan fried with potatoes, onions & sweet peppers. This one is one of the real stars of the show. We were told it has become a crowd favorite and we know why. It has everything going for it – deep, rich flavors of slow-cooked meat – crispy, crunchy and unctuous at the same time – and then you mix in the runny egg yolk. It’s eyes roll back in your head foodie heaven. Sauvignon Full Review of Brunch   Good Fortune 260 1st Ave S #100 St. Petersburg, FL 33701 (727) 287-3881 Good Fortune Website Good Fortune is just a couple of weeks shy of one year old, and we have been loving them since day one. If you know me, you know I LOVE all Asian food, and I can certainly eat it for breakfast, or brunch in this case. There is a specific Sunday brunch menu for Seoul Sunday with a festive atmosphere provided by a live DJ, and a Tigress dancer. They also offer the entire regular menu as well. I went with a couple of brunch items and Lori was feeling like sushi and sashimi. For me and Lori, every brunch starts with a Mimosa and a Bloody Mary. It’s obvious that the Bloody Mary recipe is a house creation, as it tastes great, and unlike any other Bloody Mary I’ve ever had. The Prickly Pear Mimosa is quite sweet, so if you like candy-coated drinks, this one is for you. It was too sweet for Lori, but she soldiered on, drank some out and had the bartender add more bubbles to lighten it up. I started off with Shrimp Toast with Avocado – classic shrimp toast topped with avocado, togarashi, pickled shallots, and micro greens. This one is pure comfort food for me as I grew up eating it at the sit-down Chinese restaurants I frequented as a kid in New Jersey in the 1970s. Good Fortune has elevated it and updated it by marrying it with avocado toast, which is brilliant. It was some of the best shrimp toast I have ever had. I wasn’t done yet. Next up was Bacon and Eggs – glazed pork belly, chili crisp eggs, Japanese sweet potato hash, milk bread toast. This dish was spectacular. […]

• July 5, 2023 Best Pizza Places in St. Petersburg, FL 2023

  Best Pizza Joints in St. Pete For the past few years we’ve been able to make a top ten pizza list. Last year we expanded the list to 13, and this year it is still 13, but with a few changes. Two came off, and two new ones were added. The Ohio Pizza Parlor came off as they closed. Toby’s was disqualified for the use of canned mushrooms. Tuttorosso and Bonu Taverna have been added. In the past couple of years, I’ve learned more about pizza than ever, and I continue to study and make about 100 pizzas a year myself. Lori and I are also Certified Pizza Judges with the Pizza Cook-off Association. We’ve also eaten at the top three NY Pizza places ranked by Bon Appétit Magazine in Manhattan, Brooklyn, and Queens. For many of the pizzas here, we topped them with pepperoni, mushrooms, jalapeños and bacon, but not all. About half of the places have more than one location. We list the local St. Pete location that we went to. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. (Sounds ridiculous, right?) They just download photos from the internet, or embed Instagram posts from someone else. Instant top 10 list produced without having to leave the house. That’s NOT how we do it. We absolutely DO eat all of the food on all of our lists. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen these junk lists a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THESE PIZZAS, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL ST. PETE FOODIES PHOTOS. (All photos by Kevin Godbee unless otherwise noted.) The list includes locations in St. Petersburg, and St. Pete Beach. Here are the Best Pizzas in St. Pete for 2023 These are listed in RANDOM order. Nicko’s Pizza and Subs 1239 4th St S St. Petersburg, FL 33701 (727) 416-1200 Nicko’s Website Of all of the NY-style pizzas on this list, Nicko’s is the best replication. They nailed it. This one would be hard to discern from an actual NY pizza in a blind taste test. Lori said, “we ordered a whole Supreme Pizza topped with onion, mushroom, green pepper, pepperoni, sausage, ham, mozzarella and pizza sauce and all of their pizzas can be made gluten free in the 12″ size. It is topped with the freshest of ingredients and was just as delicious when we reheated our leftovers the next day. Anyone who says crust doesn’t make a pizza, is just wrong. However, the sauce and the cheese ratio was also perfection as well as the even disbursement of the tasty toppings.”   Noble Crust 8300 4th St North St. Petersburg, FL 33702 (727) 329-6041 Noble Crust Website The Works pizza – tomato sauce, mozzarella + fontina, pepperoni, crimini mushrooms, crushed olives, spicy Calabrian chili -honey. Noble Crust has excellent food, all of it with their unique twists of Italian and American Southern-inspired cooking and ingredients.   Pizza Box 923 Central Avenue St. Petersburg, FL 33705 (727) 623-0444 Pizza Box Website Lover Boy Pizza – Housemade San Marzano Tomato Sauce, Mozzarella, Housemade Meatballs, Herb Whipped Ricotta, Cherry Peppers, Caramelized Onions and Fresh Basil. Pizza Box, just a few doors east of Bavaro’s, is also wood-fired, but it is completely unique and different. I promise you that you’ve never had pizza like this. It’s like nothing else, and it is amazing.   Matteo Trattoria & Pizzeria St Pete 2363 Central Ave St. Petersburg, FL 33713 (727) 851-9114 Matteo Website Like Bavaro’s and Fabrica, Matteo has the traditional wood fired oven from Naples, Italy and creates classic Neapolitan pizzas. On the above pizza Lori said,”Regina Margherita Pizza – San Marzano tomato sauce, basil, bufala mozzarella cheese & EVOO. So fresh and delicious and that dough. Phenomenal Neapolitan pizza!”   Jay Luigi 3201 4th St N St. Petersburg, FL 33704 (727) 390-8883 Jay Luigi Website From Lindsey’s review: We mulled over which pizza to choose… do we go simple? Or do we do one with several toppings? Do we go Romana-style? Or do we go NY-apolitan? We settled on the Stella Pizza Romana. Stella is their most simple of Romana-style pizzas with tomato sauce, house-made mozzarella, basil and grana padano. While the pizza was more on the simple side, it truly let you enjoy the authentic flavors. The pizza was served with a small plate holding fresh grated grana padano, red pepper flakes and fresh oregano. I sprinkled a little bit of each on my slices and it was the perfect addition to step the pizza up another notch. While we were dining, we enjoyed a couple of visits to our table by one of the partners at Jay Luigi, Jay Brunetti, who explained the process of how they create their pizza. And while I can’t remember all the scientific details, I can tell you they use the best of ingredients and techniques… including importing wild yeast from Italy (dubbed “NIKI”), using 00 flour, creating a crispy, fluffy crust by using 80% water in their dough and whipping up house made mozzarella.   Gianni’s NY Pizza 936 58th St North St. Petersburg, FL 33710 (727) 381-3209 Gianni’s Website Gianni’s Large with Pepperoni, Mushrooms, Bacon and Jalapeños. Gianni’s was originally recommended to us by former St. Petersburg Mayor, Rick Kriseman, when he came to visit as a guest on our podcast. The former Mayor knows his pizza. Gianni’s won the 2021 Best Pizza in the People’s Choice St. Pete Foodies Awards. You could still pick out the actual NY pizza, but this one comes as close as as it gets in St. Pete with one exception, Nicko’s.   Bavaro’s Pizza Napoletana & Pastaria 945 Central Avenue […]

Foodies Videos

Recipes

• July 3, 2023 Pork Chops with Charred Jalapeño & Peach Puree Recipe

  Something about summertime just makes me want to fire up a grill on the regular. Balmy evenings, ice cold drinks, good company and the smell of delicious food cooking away on a blazing hot grill – I love everything about it. However, here in Florida during the summer months, the temperature, especially during the day, can be a bit too warm to spend a considerable amount of time outdoors. Therefore, quick and simple grilling recipes are always what I’m in search of. These easy and incredibly satisfying pork chops with jalapeño & peach puree are ideal for scratching that grilling itch on even the hottest of summer days. Make the puree indoors before heading out to grill the pork chops and then you’re under 20 minutes (including grill heating time) from dinner. The ingredient list for this dish is minimal and you probably have the majority of the items on hand already. If not, Rollin’ Oats is your one stop shop for grabbing everything you need, including quality pork loin chops. They carry Niman Ranch pork loin chops that never have any antibiotics or hormones added and they come in a convenient two-pack. When grilled, these pork chops are ultra juicy with smokey notes. In my opinion, all they need are a good brush of quality olive oil and some salt and pepper – that’s it. If you want to level up these chops, you could cook them via sous vide for 1 hour prior to grilling. That’s only a suggestion though – the pork chops are great enough without that step. To complete the meal, I suggest serving these pork chops along side a simply dressed, cool and crisp salad. Save any leftover charred jalapeño and peach puree for the next week or so and use it with other meals like tacos, sandwiches, rice bowls, chicken, etc. Pork Chops with Charred Jalapeño & Peach Puree Recipe This savory and sweet combination is best enjoyed outdoors with a cold beverage on a balmy summer evening. The puree is fantastic with a myriad of things – chicken, sandwiches, tacos, rice bowls, and so on. Blender Pork Chops4 pork loin chops1 tbsp olive oil1 tsp salt (plus more as needed)peppercilantro ((optional))Charred Jalapeño & Peach Puree2 peaches (make sure they are very ripe – remove/discard pit and cut peach into chunks)2 jalapeños1 shallot (medium in size, peeled and roughly chopped)1 lime (juice only)3 tbsp olive oil1 tsp honey1 tsp salt (plus more as needed) Charred Jalapeño & Peach PureeHeat oven to broil. Line a baking sheet with parchment paper and broil jalapeños until they begin to char at around 7-9 minutes (keep an eye on them as they will take on color quickly as they begin to char and you don't want to burn them).Set jalapeños aside until they're cool enough to handle. Carefully cut away seeds and stems and discard. Add jalapeño flesh to a small high powered blender or food processor with peeled and chopped shallot, peaches, lime juice, honey, olive oil and salt. Blend for 30-45 seconds or until puree is smooth. Season with more salt as needed.Pork ChopsPrepare grill by cleaning the grates and heating to medium-high heat – ideally 400-450F. Brush pork chops with olive oil and season with salt and a few cracks of black pepper.Grill pork chops directly over the heat, turning once halfway through, for about 10-12 minutes or until they reach 140F. They should have some beautiful grill marks on each side as well.Allow them to rest for a few minutes then slice and serve over peach puree and garnish with cilantro (optional). Condiment, Dinner, Main CourseAmericanCharred Jalapeño & Peach Puree, Pork Chop

• June 1, 2023 Lamb Meatballs with Tzatziki & Mint Gremolata Recipe

  Meatballs are typically something I associate with a rich red sauce like marinara and a giant plate of spaghetti. However, the temperatures are rising, spring is in the air and summer is around the corner and lately I’ve been craving lots of vibrancy in my meals. These lamb meatballs with tzatziki and mint gremolata are the perfect dish to enjoy during the warmer months. Bright, zingy and herbaceous – you’ll be coming back to this satisfactory combination time and time again. I admittedly do not typically cook a ton of lamb – I find that it is easy to overcook which in turn, makes it a bit tough and gamey. The end product of this juicy meatball recipe though leaves for tender and delicious meatballs. The key is to not cook the meatballs for too long in the oven and also to not overwork them when forming them into their shape before baking. Additionally, buying quality ground lamb (and quality ingredients, in general) makes all the difference in the world. Rollin’ Oats carries grass fed ground lamb by Thomas Farms, which I highly recommend. You don’t have to make your own tzatziki if you don’t want to; however, the process is actually quite simple. In the event that you’re pressed for time, or would just simply like to skip crafting your own tzatziki, Rollin’ Oats carries a few different options. For those avoiding dairy, may I suggest Kite Hill dairy-free, and for anyone else, perhaps reach for Cedar’s Tzatziki. In my opinion, the mint gremolata is what really brings the dish together. Gremolata is traditionally made with parsley, lemon zest and garlic as its main ingredients. But, this rendition is made with mostly mint and a touch of fresh dill. It adds an extra lively zing that is really lovely. You could go the standard route though and opt for Parsley – in fact, feel free to use any kind of fresh herb that you’d like. Crafting gremolata with basil is one of my favorite ways to make it. Serve these meatballs alongside warm pita and lemon wedges and enjoy this with a group as an appetizer, or simply as your main course. Either way, you’ll discover that these meatballs will be loved by all. Lamb Meatballs with Tzatziki & Mint Gremolata Recipe These meatballs are bright and herbaceous enough on their own, but tzatziki and zingy gremolata really liven up the party. Feel free to swap out the lamb for ground beef or turkey. Meatballs1 lb ground lamb (you can also use ground beef or turkey instead)1/2 cup panko 1/2 cup parsley1 egg3 garlic cloves (grated)1/2 medium white onion (grated)1 tbsp dried oregano1 tsp cumin1 tsp salt1/4 tsp black pepperpita and lemon wedges (optional – for serving)Tzatziki1 cup greek yogurt1/2 cup english cucumber (grated)2 garlic cloves (grated)1 tbsp olive oil1 tbsp lemon juice1/4 cup dill (chopped)1/2 tsp saltMint Gremolata3 tbsp mint (finely chopped)1 tbsp dill (finely chopped)1 lemon (zest of entire lemon and juice of 1/2 lemon)3 garlic cloves (grated)1 1/2 tbsp olive oilsalt (to taste) TzatzikiAdd grated cucumber to a clean dish cloth or cheese cloth and squeeze out as much liquid as you can.Add cucumber to bowl with remaining Tzatziki ingredients and mix well. Season with salt as needed and refrigerate until ready to use.MeatballsPreheat oven to 400F. In a medium bowl, combine ground lamb, panko, parsley, egg, grated garlic and onion, cumin, oregano, salt and pepper. Mix well.Line a baking sheet with parchment and form meat mixture into golfball-size meatballs. Place meatballs on prepared baking sheet.Bake for 18-20 minutes, flipping meatballs at 9-10 minute mark, until cooked through (meatballs will take on slight color). Be sure not to overcook them, as they will become tough.Mint GremolataWhile the meatballs bake, whisk all gremolata ingredients in a small bowl until well combined. Season with salt as needed.AssemblySpoon and smear Tzatziki on a plate, add a few meatballs, spoon over gremolata and serve with warm pita and lemon wedges. Appetizer, Dinner, Main CourseAmerican, GreekGreek Meatballs, Lamb Meatballs

• May 1, 2023 Fish Tacos with Spicy Mango-Cabbage Slaw Recipe

  Grilling hasn’t always been my forte or preference when it comes to cooking, but I’ve learned to love it as of recent. In fact, this Spring, my husband and I have probably grilled more dinners than not. It has inspired my cooking and sparked my imagination. An added bonus has been spending even more time outdoors before the summer heat sets in. Tacos are a favorite of mine when it comes to grilling. I love getting nice smokey and charred notes on my protein of choice and intermingling that with bright toppings to balance things out. For an added bonus, I also enjoy letting the tortillas get some time in on the grill too in order to achieve some grill marks and warmth. It all just totally works. When it comes to tacos, I typically opt for the “less is more” philosophy. I’ve learned that too many toppings usually just leads to a mess of overstuffed tacos with too much going on. Because of this, I try to keep things simple with just a few different components. I like to have a distinctive filling/protein with either a salsa or slaw for vibrancy and some kind of crema or drizzle to bring it all together. Additionally, you can always find me serving tacos with lime wedges and fresh cilantro – that’s it. These particular tacos stay consistent with that formula. Marinated, flakey, wild-caught cod, a spicy mango-cabbage slaw and an avocado crema to round things out. They’re lively, zesty and full of flavor. You don’t have to use cod – any white fish will work. Mahi Mahi or Halibut would also be quite nice here. Rollin’ Oats has frozen wild caught filets with superb quality. When cooked, they’re supremely flakey and mild in taste. They also absorb marinade ingredients well which complement the fish without overtaking its natural flavor. The spicy slaw adds a great bit of texture, level of freshness and also a subtle touch of fire from the jalapeno and tajin. If you don’t have tajin (which is essentially a seasoning blend of peppers, lime and salt), chili powder will work just fine in its place. As far as tortillas are concerned, everyone always has their desired choice. Mine happens to be the smaller street style taco flour tortillas. To me, they’re much less overwhelming and easier to consume. However, there are plenty of other great options out there. At Rollin’ Oats, they have a plethora of options, including, but not limited to: hard shell, flour, corn, grain-free, etc. Stacey’s organic white flour tortillas and Siete Foods almond flour tortillas are my favorite offerings of theirs, but again, choose your own journey. Fish Tacos with Spicy Mango-Cabbage Slaw Recipe These tacos are light and vibrant with a touch of zing. Grilling is the preferred method for preparation; however, air frying or searing in a skillet will work just as well. Spicy Mango-Cabbage Slaw1 cup red cabbage (chopped/shredded)1 cup green cabbage (chopped/shredded)1/2 red onion (sliced thin)1 jalapeno (seeds and stem discarded and minced)1 mango (peeled and cut into small cubes)1 lime (juice and zest)1/4 cup cilantro (chopped)2 tsp tajin (chili powder can be used as a substitute )2 tbsp olive oil1 tsp salt (plus more to taste)Avocado Crema1/2 avocado1/4 cup sour cream1 lime (juice only)1/4 cup water (as needed)1 tsp saltFish Taco Assembly8 flour tortillas (use whatever kind you like – we love smaller street taco tortillas, but any will do)1 lb cod (or other flakey white fish)2 limes (one for the fish marinade and one cut into wedges for serving)2 1/2 tbsp olive oil1/2 tsp cumin1/2 tsp paprika1/2 tsp salt1/4 tsp black peppercilantrohot sauce Spicy Mango-Cabbage SalwCombine all ingredients in a medium bowl. Season with salt as needed and refrigerate until ready to assemble tacos.Avocado CremaAdd all ingredients to a food processor and blend until mixture is smooth but semi-easy to drizzle. Add water 1 tbsp at a time and blend and repeat as needed. Season with salt to taste.Fish and Taco AssemblyIn a medium bowl, combine 2 tbsp olive oil, juice of 1 lime, paprika, cumin, salt and pepper. Add cod, coat in mixture and allow to sit and absorb marinade for at least 20 minutes. Heat grill to medium high and brush grates with remaining 1/2 tbsp of olive oil. Grill fish 3-4 minutes per side until cooked through. Remove from grill.Optional step: while fish cooks, add tortillas to grill and heat for 30 seconds or so.Break fish into smaller segments. For taco assembly, spoon in some slaw, add fish segments, top with a touch more slaw, drizzle with crema and top with cilantro. Serve with lime wedges and sides of choice, like grilled corn or rice and beans. Dinner, Main CourseAmerican, MexicanFish Taco Recipe, Mango-Cabbage Slaw

• April 4, 2023 Seared Halloumi and Chicken Pita Recipe

  If you’ve never seared off a piece of cheese, this is your sign. Specifically, Halloumi cheese. Halloumi is a cheese made from goat’s and sheep’s milk (and sometimes cow). The texture of the cheese out of the packaging is quite squeaky and less-desirable.  When seared, however, it transforms into a melty, savory delight. Unlike most all cheeses, Halloumi possesses enough structure to maintain its stature when hit with high heat. When you’re cooking the cheese, make sure to keep a close eye on things. When the cheese begins to take on color after a couple of minutes, it will cook rather quick so be careful not to burn or overcook it. I’ve done that plenty of times, which makes for a rather tough and chewy piece of cheese – and no one likes that. I recommend having the pitas mostly assembled before searing the halloumi. The cheese is best when it is served as warm as possible. During the month of April in Florida, there’s an abundance of produce in season. So, we’re packing the seared Halloumi into a local-made pita with chicken and a vibrant vegetable like tomato, cucumber, watermelon radish and onion. To even things out a bit, we’re also adding a rich and flavorful yogurt sauce that is comprised of lots of garlic, lemon juice, salt and pepper. The fresh pitas mentioned above are crafted by Sami’s Bakery, which is located right here in Tampa Bay. You can find these at Rollin’ Oats – along with the rest of the lineup for this pita. The particular pitas by Sami’s that I used for this recipe were the white ones; however, they also make low carb, whole wheat, millet and flax options. If you wanted, you could pass on the pita and make this one big and beautiful greek salad situation that I would recommend tossing with a Greek inspired vinaigrette made with balsamic, olive oil, lemon juice and oregano. Seared Halloumi and Chicken Pita Recipe Seared cheese, loads of fresh spring vegetables, chicken, quality pita and a garlic-yogurt sauce – what could be better? Not much at all. Dutch Oven 4 boneless, skinless chicken thighs (cut into 2" pieces)8 oz halloumi (sliced into 1/4-1/2 inch thick pieces)4 pitas1/2 cucumber (sliced into thin rounds)2 roma tomatoes (sliced into thin half moons)2 watermelon radishes (sliced thin (preferably on a mandolin) – if you can't find these, red radishes will work)1 cup romaine (chopped and tossed with juice of 1/2 lemon, 1 tsp olive oil and salt and pepper)1/4 cup red onion (sliced thin)1 lemon (juice only, plus more wedges for serving)1/4 cup parsley (chopped)5 oz plain greek yogurt3 garlic cloves (minced)2 tbsp olive oil (divided, plus one tsp)saltpepper Garlic Yogurt SauceCombine yogurt, minced garlic, juice of 1/2 lemon and salt and pepper in a medium bowl. Season additionally as needed. Place yogurt in the refrigerator until ready to assemble pitas.ChickenHeat 1 tbsp olive oil in a dutch oven over medium heat. Add in chicken and sear until cooked through and beginning to brown on all sides – 8-10 minutes. Remove from skillet and set aside.HalloumiCarefully wipe out the dutch oven, bring heat back up to medium and pour in another tbsp of olive oil. Add in sliced halloumi and sear for 2-3 minutes or until it begins to take on color. Flip and sear for an additional 1/2 minute.Pita AssemblyTo assemble, warm pitas (optional) and spread a couple of spoon-fulls of yogurt sauce on top of them. Layer with seasoned lettuce, cucumber, tomatoes, radish, chicken, halloumi, onion, parsley and more yogurt sauce.Serve pitas with additional lemon wedges. Dinner, Main Course, SandwichAmerican, GreekPita Bread, Seared Halloumi

• March 2, 2023 Miso-Spinach Pesto Pasta with Lemony Breadcrumbs Recipe

  At one point or another, you’ve probably enjoyed or even made some form of pesto. The standard starting lineup for most pesto recipes is typically pine nuts, parmesan, garlic, lots of fresh basil, olive oil and salt. In this rendition, we’re totally shaking things up using mellow white miso, spinach, cilantro (in addition to basil), lemon juice and soaked cashews in place of pine nuts (and of course oil and salt) to create a delicious and creamy miso-spinach pesto. There’s a good chance that the ingredients for this pesto are already on your weekly grocery shopping list. Miso is probably the outlier, but it’s definitely an ingredient that I recommend keeping on hand. What is miso, exactly? It’s a fermented paste that is made with a cultured mix of soybeans, a grain (often rice or barley), salt and koji, which is a type of mold. The mixture is then fermented for as little as a few weeks and as long as a few years. It’s packed with umami and has a number of uses in the cooking world. Often, it is added to soups (hello, miso soup), marinades, sauces, dressings, and so on. Rollin’ oats carries Miso Master organic miso in mellow white, sweet, red and chickpea miso as well as Cold Mountain white miso. I always opt for Miso Master though, because it is organic. In this pesto recipe, miso adds a lovely savoriness that salt alone cannot provide. I’ve included an optional homemade pasta recipe to pair with the beautiful and bright miso-spinach pesto. But if you do not have the equipment, patience or time for homemade pasta – simply opt for a quality store bought option. Rollin’ Oats has two great organic spaghetti options on their shelves that I like – one by Alessi and the other by Field Day. For added crunch and texture, don’t skip out on the lemony breadcrumbs. You can absolutely use store bought panko (like Edward & Sons organic panko), but I recommend grating your own breadcrumbs with some sourdough bread and a course paddle microplane. I recommend using Gulf Coast Sourdough, which also can be found at Rollin’ Oats. To make the breadcrumbs, simply combine your grated bread with some lemon zest, olive oil and salt and pop into the oven until crisp and golden. Miso-Spinach Pesto with Pasta & Lemony Breadcrumbs This umami-packed spin on pesto would be great for more than just pasta. It would be great with roasted or grilled vegetables or even on a sandwich. High Speed BlenderStand Mixer with Pasta Attachments Miso-Spinach Pesto4 cups baby spinach1/2 cup olive oil1/2 cup cashews (Raw and unsalted. Soaked for 2 hours with boiling water)1/2 cup basil1/2 cup cilantro (You could sub this out for another 1/2 cup of basil and vice versa)2 tbsp mellow white miso2 garlic cloves (Peeled)1 lemon (Juice only)2 tsp salt (Plus more to taste)Pasta2 cups all purpose or 00 flour3 eggs1 tbsp olive oil1 1/2 tsp salt1/2 cup semolina flourLemony Breadcrumbs1/2 cup sourdough breadcrumbs (Grated with a course paddle microplane. You can also use store bought panko in place of this)1 lemon (Zest only)1 tsp olive oil1/2 tsp salt Miso-Spinach PestoPour enough boiling water over cashews to cover. Let sit for two hours to soften.After cashews soak, add all pesto ingredients to a high powered blender. Blend on high until pesto is creamy and well combined. Season with more salt to taste. Set pesto aside until ready to use.Homemade PastaAdd all purpose or 00 flour to the bowl of a stand mixer with eggs, olive oil and salt. Using your hands or a fork, combine until a shaggy dough begins to form.Knead with a dough hook for about ten minutes, or until dough is smooth and elastic. Let rest in a covered bowl for one hour.Add pasta sheet attachment to mixer and dust a clean counter with semolina flour. Divide dough into four equal sections.One section at a time, flatten dough into a small disc and pass through lowest setting of a pasta sheet maker. Fold dough in half like a brochure and run it through the same setting two more times.Turn knob to the next setting and run pasta sheet through. Repeat this process on each setting until dough is nearly paper thin. Cut the dough sheet in half to make it more manageable.Place dough sheets on prepared surface with semolina. Repeat steps with remaining three dough sections. By the end, you should have eight sheets.Add pasta attachment of choice to your mixer and run each sheet through to make your noodles – I opted for spaghetti.Place pasta noodles on a drying rack until you’re ready to cook and assemble your pasta.Lemony BreadcrumbsLine a baking sheet with parchment paper. Combine breadcrumbs, lemon zest, olive oil and salt, spread onto baking sheet in an even layer and bake at 375F for 6-8 minutes, or until breadcrumbs are golden and crisp.AssemblyBring a pot of salted boiling water to a boil, add pasta and cook for 2-3 minutes. Reserve 1/2 cup of the pasta water and strain the noodles. Add noodles back to the pot with pesto and a tablespoon or two of pasta water. Stir to combine, adding more pasta water as needed to thin out. Plate pasta, top with lemony breadcrumbs and serve. Condiment, Main DishAmerican, ItalianMiso-Spinach Pesto