- Kevin Godbee
- Apr 9, 2021
- 5 min read
Burnt Ends Tiki Bar is a new concept that has taken over the upstairs outside bar at Dr. BBQ the Restaurant. We much enjoyed a recent visit, and were pleasantly surprised by the tiki drinks.
Tiki Drinks may have a maligned reputation with some people (like us) for being too sweet and cloying. The Burnt Ends Tiki drinks are anything but. They are perfectly balanced with great flavors, and much work has gone into researching their origins. Traditional recipes were sourced that Burnt Ends Tiki has put their unique signature on without compromising the beverage’s true identity. We were glad that our friends Mike and Abby came along as Mike is an avid cocktail enthusiast that was able to have informed discussions with Beverage Director, Dean Hurst. (Abby does reviews and creates recipes for St. Petersburg Foodies, and Mike is her husband.)
The first thing Dean told us is that “all of tiki is made up.” He further informed us that tiki was created before commercial air. To travel abroad you had to go on a ship, which only rich people could afford.
For over ten years, Dean Hurst has worked with tiki drinks all over the world. He’s worked with some of the greats at the “Hukilau” in Ft. Lauderdale, and Scotty Schuder’s “Dirty Dick” in Paris. In conceiving the Burnt Ends Tiki drinks, Dean received recipes from twenty different bars around the globe.
The first tiki bar, “Don the Beachcomber” was established in 1933 in California, and the other most famous tiki bar was “Trader Vics” where the Mai Tai was invented. The reason Dean says that all of tiki is made up is because when tiki bars started opening, the founders, and most Americans had never been to the tropics, and the bars represented romanticized perceptions of what they thought the tropics of Polynesia, Hawaii, and The Caribbean were like. They pumped in bird and rain sound effects, and made up the drink recipes that were supposedly what the natives of these tropical areas drank. They made up the music as well. It was all a fantasy, and like getting to go on an island vacation without leaving the mainland.
The word tiki comes from indigenous Polynesian people, and describes the first men made by the gods, and they were craved into trees. They are represented by the unique tiki drinking mugs. When Trader Vic’s opened his first tiki restaurant he placed a similar type of carving from Tiki (it became known as the “Tiki statue”) outside his restaurant. They have a large tiki statue at Burnt Ends in the image of Ray “Dr. BBQ” Lampe, which you can see in the below photo.
Tiki has its own culture, and many people collect tiki mugs, and there is a collectible one you can get here. Eekum Bookum Tiki Mugs, located in the Warehouse Arts District of St. Pete, designed the new collectible Dr. BBQ tiki mug.
I’d like to reiterate that all of the drinks we had were extremely well-balanced, flavorful, and had just the right amount of alcohol to mix ratio. We are drinkers that don’t like weak drinks, or overly sweet drinks. Mike, our cocktail maven, was also impressed that they use orgeat in some of the drinks, and was even more impressed to learn that they make their own in-house.
Orgeat syrup is a sweet syrup made from almonds, sugar, and rose water or orange flower water. It was originally made with a barley-almond blend. It has a pronounced almond taste and is used to flavor many cocktails. Orgeat syrup is an important ingredient in the Mai Tai and many Tiki drinks. Wikipedia
We loved all of the drinks, and the food was good with the unanimous favorite was the Gochujang Sticky Ribs. I also appreciated that the Chili Garlic Smoked Wings were quite spicy, and the Pu Pu Platter was a lot of fun, bringing me back to my childhood.
151 Swizzle – A fancy daiquiri on ice with the punch of 151 rum. Hamilton’s Demerara 151, pernod, lime juice, angostura bitters. (1940s)
Jungle Bird – A boldly flavored, slightly bitter adventure. Jamaican rum blend, Campari, pineapple and lime juices. (1978)
Mai Tai – their attempt at making the original with their Jamaican rum blend featuring Appleton Estate, dry curaçao, lime juice, house made orgeat. (1944)
Pu Pu Platter – Crab Rangoon, Vegetable Spring Roll, Steamed Edamame Potsticker, Pork Steamed Bao Bun, Gochujang Sticky Ribs, Thai Peanut Chicken Satay.
Pulled Pork Hawaiian Sliders – with Purple Slaw, Rum BBQ Sauce and Plantain Chips.
Planter’s Punch – This long, refreshing drink puts you on island time. Jamaican rum blend, featuring Appleton Estate, pineapple, lime and orange juices. (1937)
Coconut Shrimp – with Pineapple Habanero Sauce.
Jet Pilot – A one way trip to paradise. Lots of rum, falernum, cinnamon, grapefruit and lime juices, pernod, angostura bitters. (1958)
Three Dots & A Dash – You will not forget this one. The flavors won’t let you. Martinique and Demerara rums, pimento, falernum, orange and lime juices, honey mix, angostura bitters. (1940s)
Mr. Bali Hai – The big flavors of rum, coffee and pineapple come together. (1960)
Pork Steamed Bao Buns – with Smoked Soy Sauce.
- Readers Rating
- Rated 4.9 stars
4.9 / 5 (16 Reviewers)
- Your Rating
- Burnt Ends Tiki Bar
- (727) 443-7227
- Tiki Drink, Tiki Bar Food, Tropical
- Mon - Thu 3:00pm - 10:00pm
- Fri - Sat 3:00pm - 11:00pm
- Sun - 3:00pm - 9:00pm
- View menu
- 1101 1st Ave South, St. Petersburg, FL 33705, US
Upstairs outdoor Tiki Bar with great drinks and food located inside Dr. BBQ the Restaurant
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.
Written by Kevin Godbee
Publisher & Co-Founder of St. Petersburg Foodies
Kansas City Barbeque Society Certified BBQ Judge #112881
Certified 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
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.
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- September 27, 2023 Italy Bottega Turns Up the Heat With a New Executive Chef and Menu
On June 3, 2020 Federico Fanelli bravely opened Italy Bottega in the midst of the beginning of the Covid-19 pandemic. Nobody really knew anything back then about this virus causing the pandemic, how long it would last, and how bad it would be. But he persevered. Born in Venice and raised in Rome, Federico believes that the rich Italian culture and cuisine represent a way of life meant to be experienced, tasted and enjoyed by everyone. So when he opened here, he aspired to bring a taste of Italy to St Pete. Federico recently reached out to us to invite us in for dinner, since we had not been when he was at the helm. The restaurant itself has a cozy, rustic, warm and inviting atmosphere. There are many bottles of wine for sale to take home, as well as other Italian market items. Federico had a management team running the business for about a year and he is now back at the helm since April of this year. Federico has now hired Chef Daniel Rabice, formerly of A Mano on 4th St N before it closed for a complete revamp. Chef Daniel has worked in and around St. Pete for many years and has a large following of clientele who come to eat his Utica, NY style of Italian cooking. The current menu features a few of his signature Utica dishes such as his Chicken Riggies and Rigatoni Carmine Rabice. While we were in for dinner on this occasion a table near us had driven from Sarasota for Chef Rabice’s cooking. When we arrived Federico treated us to a lovely glass of Sicilian Catarrotto Insolia Chara. It is a refreshing white wine with notes of grapefruit and lemon zest. I really enjoyed this and would have it again. Up first for food we had the rustic, yet luscious Meatballs Ricotta – homemade marinara, parmigiana reggiano and basil with a fresh scoop of ricotta. If meatballs are on the menu, Kevin must get them. These received the Kevin Godbee stamp of approval and I would order these every time. The scoop of ricotta just takes them to the next level. A special featuring chunks of lobster in a scrumptious cream sauce with heirloom tomatoes and spaghetti? Yes, please. This was a no brainer. It tastes as good as it looks. The lobster was cooked to perfection – delicate and buttery. All of the flavors just sang in your mouth. I wouldn’t normally order Shrimp Scampi, it’s not really my thing, but we wanted to step out of our wheelhouse and our waiter suggested it. This one is made with garlic, lemon, white wine, butter, orange liqueur, fresh angel hair and topped with a blood orange. It’s beautiful and the sauce had such a nice, light flavor combination but you could tell that the pasta water had not been salted (the pasta was missing that starchy, somewhat salty flavor) and was a tad overcooked and so were the shrimp. The red wine that Federico brought over for our next dishes was outstanding. It’s a Valpolicella Ripasso Superiore. This was stunning with a rich, warming mouth feel, notes of red fruit, spices and cocoa on the nose, well rounded tannins and a slightly vanilla finish. It was so good, we bought a bottle to bring home. The wine paired beautifully with the Lasagna Bolognese – bolognese made with veal, pork and beef in a decadent besciamella sauce. Wow. Is all I have to say about this. How Kevin is with meatballs, I am with lasagna and I could eat this every day. It’s rich and decadent with flavors that just marry perfectly together. In fact, I just finished the leftovers today for lunch. Amatriciana is just one of those dishes that I also crave and love to order wherever I go. This one is made with guanciale, san marzano tomatoes, pecorino romano and served with spaghetti or rigatoni. For us, it was a tad under seasoned and the spaghetti had the same issues of no salt in the pasta water and the pasta was not al dente. It was a very good dish besides those two things. Honestly we never knew about salting the pasta water to infuse the pasta as it cooks, until about five years ago. It really makes such a difference once you know. There are many people out there that this would not matter to at all. In closing, we thoroughly enjoyed our Italy Bottega experience. Federico will take great care of you. He was out on the floor with all of the customers while we were there. It’s a place that makes you feel like home.
- September 12, 2023 Best Taco Places in St. Petersburg FL 2023
As I sat down to write this, the first thoughts that popped into my head were 1) Everybody loves tacos, 2) There sure are a lot of different types of tacos these days, and 3) what is the actual origin of the taco—is it really Mexican, and how close to the original are they to what we eat today? So, I Googled, “What is the origin of the taco?” There’s a bunch of stuff out there, but I liked The Smithsonian’s article the best, as it was the most interesting, and the most credible, in my opinion. Whatever you do, don’t bother with the one from Ortega. It is so stupid, stating that the very first tacos had “salsa, onions, guacamole, and lime.” I don’t think so. To sum it up, tacos were most likely invented by Mexican silver miners in the 18th century. Mexican Americans in the Southwest reinvented it, and businessman Glen Bell mass-marketed it to Anglo palates via the crunchy Taco Bell shell. (By the way, Taco Bell is crap.) The first taco meat was likely offal meat – internal organs and entrails, which aren’t that bad when a chef that knows what they’re doing prepares them. Tacos evolved naturally when Mexicans immigrated to the U.S. and two things happened. First, they had to use what was available—ground beef instead of offals. Plus, they were no longer dirt poor, and could afford better meat. The other thing that happened that is similar, is that they were influenced by the American, or Norte Americanos, as they would call us, (Mexicans considered themselves “Americans” too)—they were influenced by the American foods, which is how lettuce, tomato, and cheddar cheese found its way into the taco along with ground beef. Everyone always argues about what’s “Authentic”. It’s almost a useless word that gets overused a lot in relation to Mexican food. There’s really no such thing as one kind of authentic when describing an entire country’s food, especially Mexico. Did you know that before the Spanish came over that the only meat the natives ate was Turkey? They didn’t even use dairy, so no cheese! The Spanish introduced pork, chicken, beef, goat, and sheep – and fried in pork fat. Al Pastor actually comes from Lebanese immigrants to Mexico. So, what is “Authentic Mexican Food”? There’s no such thing. It’s all regional. Now, there are all kinds of fillings and toppings, and taquerias are continuing to be more inventive every day, which is definitely evidenced by many of our top picks below. Some of the places are sit down, full-blown Mexican restaurants, and others are hole-in-the-wall former gas stations, and everything in between. And yes, I went to all of the places and ate every one of these tacos, some of them many times over. (All photos are my own unless otherwise indicated.) Ok, on to the list! THE LIST IS IN RANDOM ORDER. Here are the Best Places to get Tacos in St. Petersburg, Florida for 2023. Grumpy Gringo 2510 22nd Ave N St Petersburg, FL 33713 (727) 851-9800 Grumpy Gringo Website Grumpy Gringo’s flavors are amazing, the service is quick and cheerful, and you must try the house-made hot sauces. The Street Taco is a corn tortilla, steak, onions, cilantro, and cilantro lime sauce. I got it just how it comes, although there are several extra items you can add. On the Cochinita Pibil (shredded pork) I added jalapeños, and cheese and had a soft flour tortilla. I ate half of each without hot sauce so I could really taste them the way they come, and then ate the remainder trying the house hot and extra hot sauces. They are both excellent. Just be careful with the extra hot. Lori felt the hot was already extra hot, and couldn’t imagine what the extra hot would be like…and didn’t want to. If you like it really hot, you’ll love it. All of the meats at The Grumpy Gringo are well seasoned, fresh, moist and juicy. The tacos without hot sauce taste fantastic, and with hot sauce they are excellent as well. Lori tagged along on the second visit and got two tacos—Carne Asada, and Barbacoa. She said they were well-seasoned, had good flavors, and nice tortillas that were better than most. Poppo’s Taqueria 1033 Central Ave St. Petersburg, FL 33705 (727) 289-1121 Poppo’s Website Poppo’s is fantastic and unique San Francisco / Mission-style tacos. There is nothing like them around here. They have great flavors, lots of options and everything is fresh made in-house. They pressed our tortillas right in front of us. They use the highest quality, and freshest ingredients. They do not have a freezer or a can-opener in the place. The meats are super well seasoned. Lori ordered the build your own carne asada and al pastor tacos and I had the Poppo’s Taco with al pastor and the Classic Taco which comes with carnitas. Fast-Casual – order at the counter, and food is brought to your table. El Huarache Veloz Restaurant 7100 49th St N Pinellas Park, FL 33781 (727) 525-6028 El Huarache Facebook El Huarache is the real deal. It’s a small place with only seven tables, and they are here to feed the blue-collar Mexican workers in the neighborhood. This is the food you would likely get if you went to someone’s house in Mexico. Aside from me, every patron was Mexican, and speaking Spanish. The menu is even in English and Spanish. They open early at 10 am, but they also close early at 8 pm (9pm on Friday and Saturday), so keep that in mind when planning your visit. As you can see from the photo, they do give you the option to gringo-ize your tacos. I had the Pollo Desebrado (shredded chicken), Al Pastor (marinated pork), and Cabeza (beef head). All tacos come with onion and cilantro. I added lettuce, tomato, and cheese. They were really loaded and the first one was going all over the place. For the second two, […]
- September 8, 2023 10 Best Mexican Restaurants in St. Petersburg FL 2023
Must Eat Mexican Treats in St. Pete If you search this site for “Mexican”, you may notice that I do all of the Mexican restaurant reviews. Why? It’s because I love Mexican food so much that I could literally eat it every day for a week straight. (I actually have done that before.) Two and a half decades ago when I traveled all over the country in sales, I would try a different Mexican restaurant in every town—going to a new town every day. Something else I’d like to mention is that I have been to Tijuana, Mexico City, Oaxaca, Zihuatanejo, and Cancun—although I’m not sure Cancun counts. I mention my Mexico travels because it came up in the midst of discussions in our Facebook Group. I was asked if I ever went to Mexico because my iteration of “authentic” was being questioned. We learned something interesting while posting our Mexican restaurant reviews. The word “authentic” tends to trigger an avalanche of criticism and disagreement. It reminds me of the “Slowly I Turned” sketch – a popular vaudeville sketch wherein a character is relating a story and is triggered into violent outburst when the listener inadvertently utters a triggering phrase. – Wikipedia (My favorite is Abbott & Costello’s Niagara Falls.) To try to put the “authentic” issue to rest, I asked, what is authentic American food? There’s more than one style. Just look at all of the different types of barbecue for example. Just like there are different regions and styles in the US, the same goes for the United Mexican States. Our friend Robert has been traveling around Mexico for a little over two years now, and when we were talking to him about Mexican food, he said, “There’s no such thing as Mexican food. There’s Oaxacan food, Tapatío (Jalisco), Yucatan, Sonoran food, etc.” If you go to Mexico and say you are looking for authentic Mexican food, no one will know what you are talking about. It’s all REGIONAL FOOD. Most “Mexican” in the US is either Tex-Mex or Mexican-American food, and there are regional variations here too, which often cause debates to break out. Californians think they have the “best most authentic Mexican food”, but don’t tell that to a Texan because they really “know what the best Mexican food is.” Ok, on to the list! THE LIST IS IN RANDOM ORDER. 10 Best Mexican Restaurants in St. Pete, FL for 2023 Chile Verde Authentic Mexican Food 2801 22nd Ave North St. Petersburg, Florida 33713 (727) 800-2679 Chile Verde Facebook Chile Verde has been going strong for a little over five years now. The Tacos Mexicanos are done traditional Mexican-style with just meat, chopped onions, and cilantro. That’s it. The meat is well-seasoned and the tacos are delicious. The meat choices are steak, barbacoa (bbq beef), chicken, pork, tongue, tripe, and lamb. You can see that it’s not fancy, served on a styrofoam plate, but it is tasty. They also have Tacos Americanos where you get the tomatoes, lettuce and cheese. There is a small Mexican market inside with hot sauces, canned refried beans, chiles, tortillas, corn meal, etc. Order at the counter, and the food is brought to your table. Carmelita’s 5211 Park St North St. Petersburg, FL 33709 (727) 545-2956 Carmelita’s Website Here’s another Mexican family using their recipes from home serving up the St. Pete area for 40-years. This one is quite traditional too. When they have Menudo on the menu, it’s a good sign. You can also tell that the salsas are made fresh every day. Carmelita’s actually has five locations: Pinellas Park, Largo, St. Petersburg, Dunedin, and New Port Richey. They are all run by separate Mexican families, but with the same menu and recipes. VIP Mexican Restaurant & Lounge 10625 Gulf Blvd Treasure Island, FL 33706 (727) 360-5062 VIP Website VIP on Treasure Island has somewhat of a cult following. It is a unique experience, and the two most important things you need to know are: 1. Go early. 2. Get the Beef Tamale. Although the tamale doesn’t look pretty in the above photo, it is so so good! This place is so small and so good that there is always a wait. We went at 5:00 pm on a weekday during slow season and had a 40-minute wait. You can’t be shy or claustrophobic here as it is so tight, you are right on top of each other and there is no such thing as a private conversation … yet there is a wait every night … for good reason. VIP also has a location in Indian Rocks Beach now. Nueva Cantina 1625 4th St South St. Petersburg, FL 33701 (727) 851-9579 Nueva Cantina Website Nueva Cantina has been rockin’ their special style of Mexican food for six years now. They have some more traditional items, and great fusion, like the Picadillo Tacos, and Tex-Mex, like their excellent Fajitas. Above, Modelo Marinated Chicken – Honey-lime Modelo marinated chicken served with Mexican rice, black bean corn salsa, salsa rojas, and fresh cilantro. The chicken is nice and juicy and the roja sauce gives a nice, sweet heat. It’s complex, rich, tender, and has a great depth of flavor. Below, a more traditional item – Beef Enchiladas with black beans & rice. So many Mexican places taste all the same that you would think the beans and rice all came out of the same big shared can and box, but not these. They are fresh and delicious, and packed with flavor. The enchiladas are some of the best we’ve ever had. TacoMiendo St Pete Mexican Restaurant 4747 66th St N Kenneth City, FL 33709 (727) 498-6369 There’s nothing elegant, no fusion, or frilly plating. It’s just darn good Mexican food made and served by Mexicans. There’s Tex-Mex too as most diners expect this when they go to a “Mexican” restaurant. Don’t be surprised if your server speaks better Spanish than English. They are open seven days a week for breakfast, lunch, and […]
- September 8, 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 four best brunches. 1. Allelo 300 Beach Dr NE #128 St. Petersburg, FL 33701 (727) 851-9582 Allelo Website The latest brunch making quite a splash in town is at Allelo on Beach Drive. Allelo has lots of outdoor seating offering a great view and is ideal for people watching. So many brunches are all the same, but not at Allelo. The menu here is more eclectic and the food very tasty. Plus, they offer 1/2 off bottles of bubbles ($150 and under) until 2:30. Brunch starts at 11:30 on Saturday and Sunday. We started with the #SPRITZLIFE 2.0 – Prosecco, Amaro, Apricot, Ginger, Basil. This was a very different take on an Aperol spritz. The extra ingredients gave it some sweet and sour play together. We also had the SUMAC THAT – Vodka, Strawberry, Lemon, Sumac, French Sparkling and really loved the little punch from the sumac. Very refreshing. We started with the Dips – babaganoush • labneh • hummus and pita. We enjoyed all three but the babaganoush was incredible. We both agreed it was our favorite. Deviled Eggs – pickled mustard seeds, nduja, chives. Kevin is the deviled egg lover in the house, but these are super good. Really enjoyed the mustard seeds and the nduja flavors with the egg. We had to order a 1/2 price bottle of bubbles. This Cava was quite refreshing. We have had the Meatballs before with pomodoro and parmesan. But they are so craveable we had to order them again. Papas Bravas – crispy potatoes, lemon-garlic aioli, chives. These are outstanding. Just the right crispy outside with the perfect tender inside. Turkish Eggs – poached eggs, dill, yogurt, Chile butter. Talk about a different dish. Never have I seen them on a menu or had anything like them. The mixture of the Chile butter with the yogurt and dill on bottom was so creamy with great flavor. Ricotta Soft Scramble – fresh ricotta, chives, pita. I thought I made great soft scrambled eggs but these are something else with the ricotta. We practically licked the bowl clean. Our brunch cap. Lori had the Mia & Lucia – Blanco Tequila, Lime, Cucumber, black pepper. She liked this even better than the first drink. It is well balanced and the black pepper does not overwhelm but enhances well. I had the Lost in a Daydream – Mezcal, Ginger, Lime, Mint, Peychaud Bitters, French Sparkling. I loved this libation. Note in the top middle of the menu they offer a family style option for $34/pp. Everyone at the table must select the option and it includes all of the dishes on the left hand side of the menu but you select either the French toast or the pancakes. 2.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. 3. 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!” 4. 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 […]
- September 7, 2023 St Petersburg Foodies’ Downtown Happy Hour List September 2023 UPDATED
Happy Hour Food & Drink List for Downtown, The Edge District and The Grand Central District *Please note for purposes of this list we consider Downtown up to 22nd Ave N and to 22nd Ave S out to The Edge District at 9th St (MLK Jr. St). The Edge District is also included in this list but has its own heading after Downtown. The Grand Central District also has its own heading and is after the Edge District List. This list is sorted alphabetically by districts. First Downtown, next the Edge District and then the Grand Central District are broken out at the bottom with their own headings. **Please note that while we try to keep this list up to date, some items may have changed. You can help us keep this list updated by letting us know of any changes to it by contacting us here. Thank you so much in advance!** Click here to see Happy Hours for Gulfport, Pasadena and Tyrone Click here to see Happy Hours for St Pete Beach and Pass-a-Grille Food + Drink Downtown St Petersburg PLEASE NOTE: I AM CURRENTLY IN THE MIDST OF UPDATING EVERYTHING IN THIS LIST. PLEASE CALL TO VERIFY UNTIL I REMOVE THIS MESSAGE. 7/18/2023 *400 Beach Seafood & Tap House – CURRENTLY CLOSED FOR RENOVATIONS (727) 896-2400 400 Beach Dr. NE St Petersburg, FL 33701 400 Beach Website *Allelo (727) 851-9582 300 Beach Dr NE #128, St. Petersburg, FL 33701 Allelo’s Website Saturday & Sunday Brunch 11:30 am – 2:30 pm All Sparkling Wine Bottles $150 and under are 50% off. *Angelo’s (727) 623-9018 536 1st Ave N St Petersburg, FL 33701 Angelo’s Website Mon-Fri 4pm-10pm Sat-Sun 10am-10pm All beers range from $2 – $4 $3.25 single well liquor drinks $6.50 double well liquor drinks *The Avenue Eat + Drink (727) 851-9531 330 1st Ave S St Petersburg, FL 33701 The Avenue Website Daily Specials Whiskey + Wings Monday: 50% off all chicken wings 50% off all whiskey $3 Miller Lite tall boys $12 Miller Lite buckets Trivia Night Tuesdays: $3 tacos (minimum of 2) $3 Los Sundays seltzer $3 Corona cans $6 Patron margaritas $20 Cazadores margarita pitchers Local AF Wednesday: 1/2 off burgers $4 local drafts $5 smoked old fashioned Thursday – Sip + Sin Thursday: 1/2 off shareables $4 Nutrls $20 liquor pitchers 50% off sin night Friday 9pm – 12am Feel Good Friday: $20 premium bottomless bar – Patron, Grey Goose, Bacardi Social Saturday: $20 bottomless mimosas 11am – 3pm $8 Absolut, Jameson, Altos Sunday Funday Block Party: $20 bottomless mimosas 11am – 3pm $3 green & white tea shots $4 Los Sundays seltzers $4 Nutrls 1/2 off sin night 9pm – close *Bacchus (727) 258-8566 124 2nd Ave NE St Petersburg, FL 33701 Bacchus Website Daily 3pm – 6pm $4.50/glass house selected sparkling, white, rose, red or beer $4.50 hummus, mediterranean olives, pickled vegetables, roasted nuts or olive tapenade $6.50 petite planche du chef (chef’s daily selection of cheese and charcuterie) *Bar Chinchilla (727) 827-7742 439 1st Ave N St.Petersburg, FL 33701 Bar Chinchilla Website Daily 4pm – 7pm $1 off craft drafts Discount on select glasses of wine – the list changes daily *Beans and Barlour (727) 440-4540 407 Central Ave St. Petersburg, FL 33701 Beans & Barlour Website No current specials *BellaBrava (727) 895-5515 200 Beach Dr. NE St Petersburg, FL 33701 BellaBrava Website Daily open – 7pm: $3.49 Bud Light, craft & imported beer $3.99 on all well drinks (upcharges for two liquor drinks or Bloody Mary’s) $6 6oz House Wine, $8 9oz House Wine $6 White or Red Sangria Corkage Fee: $15/bottle *the bier boutique (727) 827-2691 465 7th Ave N St. Petersburg, FL 33701 the bier boutique Website Tues – Fri 3:30pm – 6:30pm $2 off all drinks & $5 Loaded Tots Other Daily Specials 3:30pm – close (Dine in Only) Monday Half price all beer, wine & liquor Tuesday – $3 Florida cans Wednesday – $4 Sierra Nevada, Fat Tire & Terrapin Tall Boys Trivia night starts at 7pm Friday – Fish Fry Friday starting at 11am until the fish is gone Everyday 11am – 3:30pm: 25% off for service industry The Big Catch at Salt Creek (727) 289-8080 1500 2nd St S St Petersburg, FL 33701 The Big Catch Website No response from the establishment after reaching out multiple times. *Birch & Vine (727) 896-1080 340 Beach Dr NE St Petersburg, FL 33701 The Birch & Vine Website Mon – Fri 4pm – 7pm 1/2 off all signature cocktails, all wine glasses $10 and under. $3 selet beer – Mich Ultra, Bud Light, Miller Light, Peroni bottles & Yuengling draft Tuesdays 5pm – 10pm: 50% off bottles of wine valued $150 or less and 50% off appetizers. Saturdays & Sundays 10am – 4pm: Brunch Bubbles at the Birch, up to 40% off select bottles of bubbles paired with juice of your choice. Corkage Fee: $20/bottle *Birchwood Canopy (727) 896-1080 340 Beach Dr Ne St Petersburg, FL 33701 The Canopy Website Mon – Fri 4pm – 7pm 1/2 off all signature cocktails, all wine glasses $10 and under, red & white sangria $3 selet beer – Mich Ultra, Bud Light, Miller Light, Peroni bottles & Yuengling draft Mondays 7pm – 10pm Hospitality Night: 50% off drinks for service industry. Wednesdays 7pm – 10pm Midweek Mingle: Specials on Jack Daniels and Stoli drinks with chance to win complimentary cabana with bottle service. Saturdays & Sundays 11am – 3pm $5.95 mimosas, bellinis & bloody mary’s. *Bonu’ Taverna Italiana (727) 623-4505 601 Central Ave St. Petersburg, FL 33701 Bonu’ Taverna Website In the process of creating a happy hour – check back *Brick & Mortar (727) 822-6540 539 Central Ave St Petersburg, FL 33701 Brick & Mortar Facebook Page Corkage Fee: $15/bottle *The Brutalist (727) 350-3055 1776 11th Ave N St. Petersburg, FL 33713 The Brutalist Website Tues – Neighbor’s Night – BOGO house beers for the locals in the neighborhood Rays Watch Games ($5 hour lagers all game long) *Cassis St Pete (727) […]
- September 6, 2023 Sausage and Egg Breakfast Sandwich with Pimento Cheese
Breakfast sandwiches and Pimento Cheese are arguably two of the greatest pleasures known to food. A breakfast sandwich on Saturday morning after an evening of libations always hits the spot. And pimento cheese is best enjoyed anytime, period. The two of them together make for the perfect savory marriage – a true sandwich delight. I’ve consumed plenty of pimento cheese in my life and never realized how simple it was to make until a few years ago. There are tons of pimento cheese renditions out there. Some use yellow cheddar, others use a mix of yellow and white, some call for cream cheese only, others call for a mix of cream cheese and mayonnaise, and so on. This recipe calls for a mix of cheddars, cream cheese and mayonnaise and instead of cayenne, I use hot paprika. I really love the hint of smokiness and faint note of heat that it brings to the table. The toughest part about this recipe is allowing it to chill in the fridge for a couple of hours without digging in. This not only cools the cheese, but it also encourages the ingredients to meld together nicely. If you don’t have the time nor desire to make pimento cheese, Rollin’ Oats has you covered. They carry a classic sharp cheddar pimento cheese by Red Clay that’s ready to eat and ultra delicious. The sandwich ingredients are flexible. For example, you don’t have to scramble the eggs. If you prefer to cook them sunny side up, over hard, etc., please feel free to do so. I just encourage you to just buy quality eggs, preferably cage free and/or organic. That’s one of the best things about shopping at Rollin’ Oats – they always have premium, quality ingredients and brands on their shelves. Like the eggs, the sausage and english muffins used can be whatever you prefer. For the muffins, I like to use Dave’s killer whole wheat when they’re available. If I can’t find those, Rollin’ Oats also carries Food for Life 7 Sprouted Grains organic english muffins and I typically use those in place of the Dave’s Killer muffins. Regardless of your ingredient preferences, make this super simple sandwich next weekend and savor every delicious bite. Keep the leftover pimento cheese in the fridge up to a week for premium snacking purposes. Sausage and Egg Breakfast Sandwiches with Pimento Cheese Recipe Not only is this pimento cheese delicious on this sandwich, but it also makes for an ideal snack on its own. It's super simple to make – perhaps the only difficult part is resisting the urge to dive into the mixture while it's chilling. Pimento Cheese1 1/2 cups extra sharp yellow cheddar cheese (finely grated with a box grater)1 1/2 cups extra sharp white cheddar cheese (finely grated with a box grater)1/4 cup mayonnaise1/4 cup cream cheese1/4 tsp hot paprika (like simply organic)1/4 tsp salt (plus more, to taste)1/2 cup pimentons (minced)Sandwiches4 english muffinspimento cheese4 sausage patties (you can also buy ground breakfast sausage or uncooked sausages (casing removed) and form your own patties)4 eggs (preferably organic/cage free)2 tsp olive oil (divided)saltpepper Pimento CheeseCombine and mash all ingredients in a medium sized bowl with a fork until everything is well combined. Season with more salt as needed and chill in the refrigerator for at least two hours.Sandwich AssemblyHeat oven to 350F. Line a baking sheet with parchment paper. Heat 1 tsp oil over medium-high heat in a medium skillet and cook sausage patties for 3-4 minutes per side until they begin to brown.Place the patties on the baking sheet in a single layer along with the english muffins. Put those into the oven while you cook the eggs (5-6 minutes).Crack eggs into a bowl and whisk them to combine – season with a pinch of salt and pepper. Heat the same skillet that you cooked the sausage in over medium heat and add remaining oil. Pour in the eggs and cook for 2-3 minutes undisturbed. Carefully flip the eggs on to the other side and cook for another 1-2 minutes undisturbed. Remove from skillet and cut/divide eggs into 4 even segments.To assemble the sandwiches add the egg to the bottom part of the muffin, then sausage and top with egg. Slather the top of your muffin with pimento cheese.Close up the sandwich and enjoy! Appetizer, BreakfastAmericanPimento Cheese, Sausage And Egg Breakfast Sandwich
- August 1, 2023 Smoked Salmon & Crispy Rice Bowl Recipe
Up your at-home brunch game with this smoked salmon & crispy rice bowl that is both impressive and easy to assemble. If you’re familiar with standard caviar service, you’ll note that this dish is composed using most all of the ingredients served alongside caviar. The only thing missing is a potato element and in its place, we’re using the crispy rice as the vehicle for delivering the other components. The result is a delicious bite that is certain to please due to all of the different flavors and textures involved. This dish does not just have to be limited to brunch of course – it would be ideal most any time of day. Simple, yet luxurious, this would be the perfect meal to serve when guests are scheduled to come over. The cook time is minimal, but the end product is quite beautiful. The only detail that you’ll have to plan for is having some cooked rice from the day before ready to go in the refrigerator. Additionally, because it is a light and vibrant recipe, it won’t have you and your company feeling sluggish and overly stuffed. Making the crispy rice is incredibly easy as long as you can nail the inversion process, which is much more simple than you may think. I serve this crispy rice alongside a myriad of other items like roasted vegetables, grilled fish and meats and in soups and tangy broths. The overall texture is quite desirable because you get the best of both worlds – crispy bits that cooked on the bottom of the pan and also soft and semi-fluffy grains. As far as the salmon and the salmon roe are concerned, feel free to use your preference and/or whatever is available to you. Rollin’ Oats sells quality wild caught smoked sockeye salmon by Spence & Co. which I recommend if Rollin’ Oats is local to you. As for the salmon roe, you can find Romanoff red salmon caviar/roe on the shelves at Rollin’ Oats as well. Salmon roe works great in this bowl and is also a bit more affordable than other types of caviar. However, if you have access to other variations of caviar and are wanting to spend a bit more money, absolutely go for it. Adding that bit of soy sauce at the end to each bowl is not necessary, but I do suggest drizzling just a touch to satisfy your tastebuds. It has a hand in rounding out the dish and adds a bit more of that umami that we all crave, in my opinion. Smoked Salmon & Crispy Rice Bowl Recipe In this brunch bowl, we have all of the ingredients for standard caviar service, but with crispy rice & smoked salmon adding main character energy. nonstick skillet 2 cups cooked white rice (any will do, preferably cooked the day before)4 oz smoked salmon (like Spence & Co. wild sockeye salmon)4.5 oz salmon caviar (Rollin' Oats has Romanoff which works great)1/2 ripe avocado (peeled and divided in equal halves)2 eggs (preferably organic and pasture raised )2 tbsp creme fraiche1 tbsp soy sauce (plus more for serving)1 tbsp mirin1 tbsp olive oil2 tbsp chives (minced)salt Jammy EggsAdd enough water to a medium saucepan to cover eggs (do not put eggs in yet) and bring to a boil. Carefully lower in eggs and set a timer for 6 minutes. Prepare an ice bath for eggs in a medium bowl using lots of ice and some cold water. When time is up, remove eggs and place in ice bath for 5 minutes to stop cooking. Remove eggs from bath, discard water and ice and carefully peel eggs. Cut eggs in half and set aside until ready to assemble bowls. Crispy RiceCombine 1 tbsp soy sauce and mirin with cooked rice. Heat a medium sized nonstick skillet half way between medium and medium-high heat and add oil. Pack rice evenly into skillet.Cook rice until edges begin to turn golden, 8-10 minutes. Carefully place a heatproof plate on top of skillet (topside of plate should be touching the skillet) and invert rice from skillet onto plate.Bowl AssemblyTo assemble bowls, spoon in some crispy rice, top with some salmon, creme fraiche, avocado, half of the eggs, fresh chives and top with a spoonful or two of salmon roe. Finish with a pinch of salt if you'd like and a another drizzle of soy sauce (use as much or as little as you'd like). Breakfast, Main CourseAmericanCrispy Rice, Crispy Rice Bowl, Smoked Salmon
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