The Grumpy Gringo Makes Downtown St. Pete Happy (2024)

Opened in December 2023, Branzini is a charming new addition to the St. Pete Beach dining scene, perfectly located near public beach access. Beachgoers can enjoy a delightful brunch before hitting the sand or unwind with dinner and drinks after a long day in the sun. The restaurant boasts an inviting atmosphere, with a large, full service bar enhanced by garage doors that open up to create a seamless indoor-outdoor experience. With a focus in Mediterranean flavors and seafood, the culinary theme at Branzini revolves around bright, fresh flavors and simple ingredients cooked to perfection. Every dish we sampled exemplified this philosophy. The menu at Branzini offers an array of options, including appetizers, soups, salads, pastas, meats, seafood, and pizza. While we couldn’t try everything, several dishes caught our eye and are on our must-try list for next time. These include the crispy fish croquettes, the baby octopus salad, and the highly recommended lamb shank. The short rib and wild-caught grouper also promise to be great choices. The Grilled Octopus was a standout, perfectly tender with a slight crisp on the exterior. The freshness was palpable, and the accompanying potatoes were cooked to perfection, making for a delightful combination of textures and flavors. The Ceviche is served with white fish, shrimp, garlic, onion, peppers, avocado, mango, and jalapeño, and featured large fresh chunks of seafood. Unlike typical ceviches, it wasn’t drenched in sauce, allowing the quality of the seafood to shine. The light, airy bread served alongside was the perfect complement. The prosciutto pizza featured a thin crust that struck the perfect balance between crispy and chewy, topped with red sauce, cherry tomatoes, arugula, shaved parmesan, and prosciutto. The light, fresh flavors of the toppings made each bite a delight. While all the dishes were delicious, the lobster ravioli was my favorite. The ravioli was filled with a luscious blend of lobster and a hint of ricotta, and the garlicky, lemony cream sauce was both rich and refreshing. The lemon in the sauce added a bright note that lightened the dish, making it feel indulgent yet not heavy. The restaurant’s namesake dish did not disappoint. The whole branzino was perfectly cooked with crispy skin and flaky meat, showcasing the kitchen’s expertise in preparing seafood. Served alongside the fish was swiss chard and potatoes. Branzini’s ability to deliver simple yet sophisticated dishes in a relaxed, beachside setting makes it a must-visit. Whether you’re coming off the beach for a casual meal or looking for a special dining experience, Branzini promises to impress with its fresh, flavorful fare and welcoming atmosphere.

Best Hamburgers / Cheeseburgers in St. Petersburg FL 2024 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 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 p*rn. 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 Dozen Best Burgers (in no particular order) in St. Petersburg Florida for 2024. Engine No. 9 56 Dr M.L.K. Jr St N St. Petersburg, FL 33705 (727) 623-0938 Engine No.9 Website If you ask ten people where to get the best burgers in St. Pete at least eight of them, if not all ten, will say Engine No.9. They’ve been a local’s favorite since they opened in 2012 with their over-the-top, super creative burger creations. Be sure to go hungry as all of their burgers are a half pound. Border Line Burger – guacamole, smoked pancetta, roasted cherry peppers, pepperjack cheese & chipotle mayo. This is a flavor bomb of spicy, tangy, smoky and umami. There are tons of amazing burgers at Engine No.9. Two of my other favorites are The Black Flag, and The Don Carlo. A little known fact is that Engine No.9 owner, Jason Esposito is the son of the late Tony Esposito, who along with his brother (Jason’s uncle) Phil Esposito founded the Tampa Bay Lightning hockey team in the 1980s. 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. I got one the next time and loved it too. 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. 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. Wild Child 2710 Central Ave St. Petersburg, FL 33712 (727) 954-7425 Wild Child Website Wild Child, helmed by Chef Rob Reinsmith, is one of the best and most creative restaurants in St. Pete. Their bacon cheeseburger is the perfect example of how any great chef should be able to make a great burger. It has American cheese, special sauce, caramelized onions, bibb lettuce, kumato tomato, and house dill pickles on a brioche bun and comes with fries. The Bier Boutique 465 7th Ave North St. Petersburg, FL 33701 (727) 827-2691 The Bier Boutique Website The Bier Boutique became a locals favorite immediately after they opened in 2019, and have remained so ever since. They continually turn out amazing dishes. All of the burgers are made with bison […]

Tucked away in a plaza off of 54th Ave N. in St. Petersburg, Ikigai with a Taste of Saigon is offering up a memorable experience of a blend of sushi and Vietnamese delights. Their concept encourages both take out and dine-in experiences, but the to-go option appears to be the most popular amongst the masses. Whether you’re a sushi aficionado or a lover of Vietnamese pho, Ikigai with a Taste of Saigon captivates your palate with a menu that celebrates the best of both worlds. Ikigai with a Taste of Saigon started its journey seven years ago and was originally only a sushi-focused spot. They were open for five years and then temporarily shut their doors for renovations. They were supposed to only close the establishment for a couple of months; however, the renovation process lasted longer than expected and Ikigai remained closed for two years. Three months ago, Ikigai was able to reopen to the public with an expanded menu which included Vietnamese cuisine. Jason owns and operates Ikigai with the help of his sister, Trang. Trang said that while they were closed, her brother teamed up with his friend, Au, who aided in adding the Vietnamese options to their menu. The space at Ikigai is simple and humble. They’re situated in a small plaza with enough parking spots to handle their flow of customers. It may not be located in a popular area for dining in St. Pete, but it certainly appears to draw quite the crowd. We visited Ikigai on a Saturday afternoon around lunchtime and the restaurant was buzzing with both dine-in and take-out clientele. Though, take-out was the clear favored option. Delivery services were in and out of Ikigai constantly, but there was also a steady flow of diners enjoying their meal on premise. If you’re eating in at Ikigai, as we did, you start by selecting your seat, reviewing the menu and then you place your food and drink order at the counter. Everything is then brought to you as it is prepared. As far as drinks are concerned Ikigai offers sake, soju, a few beers, water and some bottled soft drinks. We love sake and enjoy it often so naturally, that’s how we started our lunch. Sho Chiku Bai Nigori unfiltered was the selection and it was mild and a touch sweet. It was quite refreshing and paired well with our lunch. We usually tend to gravitate towards eggrolls, but it was 98 degrees on this Saturday afternoon and my husband suggested the fresh spring rolls with shrimp and pork and I couldn’t say no. These were a sleep hitter for me – we absolutely loved them. The flavors were so vibrant and I really enjoyed how present the fresh mint was. Not only were they delicious, but they were visually appealing too. As we were finishing our last bites of the spring rolls, the pho landed. Ikigai has phenomenal pho offerings which include beef pho, chicken pho, a build your own bowl option and more. We selected the beef pho which comes with two meats and we landed on the beef meatball and the shrimp. Additional meat options include steak, tendon, chicken, shrimp, tofu, fish balls, imitation crab, pork hock, blood cubes and egg yolks. After your pho arrives, you then have the option to head up to Ikigai’s buffet-like condiment station which entails lots of garnishes and sauces. We obviously took advantage of this garnish station and topped our huge bowl of delectable pho with cilantro, thai basil, jalapeños, sprouts and chili oil. This pho was incredible. The broth was so packed with flavor, noodle ratio was pristine and the do it yourself garnish game really was the cherry on top. As far as portions are concerned, this bowl was absolutely huge – we took more than half of it home and happily enjoyed it the next day. Sushi bowls are also a very popular option at Ikigai with a Taste of Saigon. When ordering this, they hand you a laminated card with all of the bowl options with an erasable marker to make your selections. For my bowl, I selected tuna, sweet and spicy Ikigai sauce, avocado, cucumber, edamame, jalapeño and onion. When it arrived, I first noted how ideal the portion was. Had we not ordered any other food, this bowl would’ve been the perfect amount of food to sustain me for lunch. A bed of rice with fresh tuna and vivacious accoutrements – it’s the utmost satisfying, to say the very least. Sushi rolls are a must at Ikigai. They have classic and specialty options and we had to order one of each, of course. Both rolls arrived on a platter together and the first standout detail of note was their beautiful appearance. The Mexican Roll under the classic selection of rolls has been deemed a favorite with the masses, so that one was a no-brainer. Tempura shrimp wrapped up in a blanket of seaweed and rice with avocado and topped with smelt roe – it’s a hard roll not to love. Texturally, this sushi roll is on-point. The avocado levels out the richness that the shrimp tempura brings to the table and all of it together makes for a glorious bite. A specialty roll was a must and we seem to always lean towards the tuna offerings – specifically, spicy tuna options. Luckily, they have a roll that is 100% up our alley and that is the Kamikaze roll. The roll is simple, but it hits all desired notes with spicy tuna and cucumber inside and more fresh tuna and spicy mayo on top of the roll on the outside. I often don’t love how large slices from a specialty roll can be, but these pieces were great and more than manageable. Spice levels were enjoyable without being too intense and the tuna was quite fresh. I find that less is more when it comes to a sushi roll and if you’re looking for that, this […]

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

Every meal should be an experience, in my opinion. I love to romanticize and fully immerse myself in every single culinary moment. To be an experience, it doesn’t have to be over the top nor overly expensive – I just always aspire for it to be memorable and intentional. Food is a love language to me and it is always my goal to enjoy and savor every moment and every bite of everything that is consumed. Additionally, I think that there is something important and beautiful about trying as many different dishes as possible with each meal. This is why I love tapas-style dining so much and that’s precisely what you’ll encounter at Bohemios Tapas Restaurant in downtown St. Petersburg. Bohemios is located on the ground floor of the Camden Central apartments located on St. Pete’s lively Central Ave between 8th St. N and Dr. MLK Jr. St. The restaurant has an expansive indoor bar, plenty of tables throughout that can be reserved online and even some outdoor seating that lines the sidewalk. While they do not have a designated parking area, street parking can be found on Central and the surrounding streets. We visited Bohemios on an early Saturday evening on a holiday weekend and had no issue finding a two hour parking spot one block from the restaurant. Bohemios in St. Pete has only been open for under a couple of months but this isn’t their first location – their original location is actually in Sarasota. From the time we arrived until the moment we left, the entire staff at Bohemios went above and beyond. We did not make a reservation and opted to sit at the bar where Basha provided us with exceptional hospitality. Additional staff members also checked on and conversed with us throughout our meal as well, including the chef. It’s the simple touches like that that truly make a difference in a dining experience. Lucky for us, we popped into Bohemios during their Friendly Hours, which occurs every day from 3:00PM – 6:00PM and all day on Sundays. The specials include $6.00 white and red sangria, $6.00 house wine, $3.50 domestic beers and six different tapas for $7.95 each. It’s a fantastic deal that I highly recommend. We took full advantage of Bohemios Friendly Hours and ordered one of each of the six tapas, the white and red sangria, champagne and the house Chardonnay. The six tapas on the Friendly Hours menu are: tequeños, empanadas, pataconcitos, mix ceviche, calamari and meatballs. The wine and sangrias landed in front of us moments after ordering them. It was a hot May afternoon in Florida and each of the sangrias were crisp and delicious without being overly sweet. The chardonnay that my mom ordered arrived in a chilled wine glass which we highly appreciated – it’s a great touch. Shortly thereafter, one at a time, our tapas began dropping in idyllic fashion. Our first taste of Bohemios was in the form of their pataconcitos with beef. Pataconcitos are deep fried plantain cups with ground beef. This happy hour rendition is comprised of three bite size cups and we absolutely loved them. They’re savory with a touch of sweetness from the plantains. We couldn’t have asked for a better bite to start our meal. The meatballs were the next to arrive in their pool of red sauce with a generous side of grated parmesan. These meatballs are on the smaller side and are quite tender. They’re great for sharing between a few people. After our last bites of the meatballs were consumed, the beef empanadas, calamari and the cheesy tequeños were placed in front of us. It’s important to note that each of the Friendly Hours items comes with three pieces (with the exception of the empanadas – they come with two). This was perfect for our group because each of us was able to enjoy one bite of everything without having the temptation to indulge in more (which we easily could’ve done). The tequeños were, without a doubt, the fan-favorite. These fried delights of dough and queso are served with a cilantro sauce and are essentially an elevated cheese stick and I mean this in the best way possible. We could’ve devoured an obscene amount of these. Cilantro sauce is served alongside a few of the tapas and this truly helped to cut the rich nature of these dishes. The empanadas are one of said dishes and while the dough and filling of the empanadas were both exceptional, the cilantro sauce elevated the bite. The calamari was good, but not as memorable as the other tapas on the Friendly Hours menu. The rings of squid are sliced thin, breaded and of course fried. If you’re a calamari fan, you’ll enjoy this version. Bohemios has a bruschetta section on their menu and the pan con tomate was 100% a must order. It’s one of my favorite dishes because the flavor that it delivers with its array of simple ingredients. It’s a dish that proves less is more when quality ingredients are involved. Tomato, olive oil, garlic and herbs served on crostini – need I say more? We were humming. This is something that I make regularly at home and I appreciate when it’s executed well at a restaurant. Croquettes also had their own section on the menu and when we noted that, I knew that we had to order at least one. I was set on the Manchego croquettes but Basha swayed us when she mentioned that the Iberian Ham rendition was a must order. We followed her lead and needless to say, we were extremely pleased. These croquettes are stuffed with serrano ham and seasoned potato and we simply went crazy over these. The last of the six Friendly Hour tapas to arrive was the mix ceviche. This ceviche has shrimp, fish, scallops, cilantro, sweet peppers and plenty of citrus and is served with plantain chips. It is a vibrant offering and we appreciated it after […]