Creative Loafing Tampa — June 13, 2024

GRAPHIC DESIGNER Joe Frontel

ILLUSTRATORS Dan Perkins, Cory Robinson

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SENIOR ACCOUNT EXECUTIVES Anthony Carbone, Scott Zepeda

AGENCY ACCOUNT EXECUTIVE Michael Pereira Events and Marketing MARKETING, PROMOTIONS AND EVENTS DIRECTOR Leigh Wilson

MARKETING, PROMOTIONS AND EVENTS COORDINATOR Kristin Bowman

SOCIAL MEDIA AND MARKETING MANAGER Corrie Miserendino

Circulation

CIRCULATION MANAGER Ted Modesta

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FOUNDER, CHIEF EXECUTIVE OFFICER

Michael Wagner

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Cassandra Yardeni Wagner

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VP OF OPERATIONS Hollie Mahadeo

DIRECTOR OF AGENCY SERVICES Kelsey Molina

SOCIAL MEDIA DIRECTOR Meradith Garcia

DIRECTOR OF DIGITAL CONTENT STRATEGY

Colin Wolf

ART DIRECTOR David Loyola

DIGITAL OPERATIONS COORDINATOR Jaime Monzon chavagroup.com cltampabay.com cldeals.com

EDITORIAL POLICY — Creative Loafing Tampa Bay is a publication covering public issues, the arts and entertainment. In our pages appear views from across the political and social spectrum. They do not necessarily represent the views of the publisher.

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‘Hot Mootz’ is loaded with four gooey cheeses and hot honey. Cipolla Rossa among list of Tampa Bay’s best pop-ups, p. 27.

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Photo By Jess Alba . Design by Joe Frontel

JUNE 13TH - 23RD

CREATIVE LOAFING’S annual Food Issue hits stands on June 13th, and to celebrate, we’re hosting our 19th annual Tampa Bay Restaurant Week from June 13th through 23rd.

For a limited time, participating Tampa Bay area restaurants are o ering multiple-course prix fixe menus and exclusive pricing on drink specials and more!

To take advantage of Restaurant Week, all you have to do is ask for the Tampa Bay Restaurant Week menu, at any of the following participating restaurants:

3 CORNERS PIZZA

4 RIVERS SMOKEHOUSE

ALLELO

ANCHOR AND BRINE

AVA

BABUSHKA’S

BEACHWOOD SEAFOOD

KITCHEN

BEACON ROOFTOP LOUNGE

BESITO MEXICAN

BIRCH & VINE

BON APPETIT RESTAURANT

BULLA GASTROBAR

CORAZON AT HYATT PLACE

CIDER PRESS PUB

DRIFTLIGHT STEAKHOUSE

DUNEDIN FINE ARTS CENTER

ELEVAGE SOHO KITCHEN AND BAR

FLAMES INDIAN CUISINE

FLAMESTONE AMERICAN GRILL FOODIES

FORTU

GANGCHU GOOD INTENTIONS

HONU RESTAURANT & TIKI BAR

JACKSON’S BISTRO BAR & SUSHI

JIMMY’S TACOS

KONA GRILL

LATITUDE 28 (@ JW MARRIOTT CLEARWATER BEACH RESORT & SPA)

LOCHNESS GRILL AT INNISBROOK

LONA

LOS CHAPOS TACOS

MADFISH ST PETE BEACH

MADISON AVENUE PIZZA

MAMAS

MEL’S HOT DOGS

MELTING POT SOCIAL MUST WINE LOFT

OCEAN MAI AT THE WYHNHAM GRAND

PARKSHORE GRILL

ROME + FIG GLOBAL BISTRO

SAL ROSA

SAL Y MAR ROOFTOP BAR

SEA SALT ST PETE

SEASONS 52 SIX

THE BRINEHOUSE

THE BRISKET SHOPPE

THE DAN

THE DUNEDIN SMOKEHOUSE

THE HONU RESTAURANT & TIKI BAR

THE ORIGINAL CRABBY BILLS

THE PEARL TAMPA

THE SPANIARD

THE TIDES SEAFOOD MARKET & PROVISIONS

TIBBY’S NEW ORLEANS

KITCHEN

TIMPANO HYDE PARK

WAGAMAMA

WILLA’S + MORE TBA

INTRODUCING THE RESTAURANT WEEK APP! Scan the QR code to download, then check in at your favorite restaurants during Restaurant Week to win prizes.

This year, a portion of proceeds benefits:

DOWNLOAD THE APP

From the App Store or Google Play store & check in at your favorite restaurants to win prizes.

GATHER THE MOST POINTS

Gather the most points for ordering a Stella, buying Bolts Brew Fest tickets, Booking a cooking class at the Dunedin Fine Arts Center, visiting the Big Storm Distillery Taproom, booking your reservation through OpenTable, and more!

WIN PRIZES

Guests with the most points will win prizes at the end of Restaurant Week.

Locked in

Photos by Nick Cardello

The Tampa Bay area is home to a plethora of talented chefs, and a nice lineup of them turned downtown Tampa into a food lover’s paradise last Thursday night when Meet The Chefs took over The Vault. The cocktail-style sampling event gave ticket holders a chance to rub elbows with the Bay area’s most talented culinarians, and a portion of proceeds benefited the nonprofit Feeding Tampa Bay, which is on a mission to end hunger in 10 counties. Up next for local food lovers is Tampa Bay Restaurant Week, happening June 13-23 where nearly 60 local restaurants are offering special multi-course prix fixe menus, plus exclusive pricing on drink specials and more. Read some of the menus on p. 39, see the chefs in action at The Vault on p. 12, and peep all the photos via cltampa.com/slideshows.—Ray Roa

Michael Pons (L) and David Higgins, Big Storm Brewing

Chezarie Manrique The Dan

Craig Tinling Dunedin Fine Arts Center

Jason Miller Melting Pot Social

David Wylie Good Intentions

Eddie Oliveros The Brisket Shoppe

Lee Aquino Birch & Vine

Michael-Rocco LaPorte The Birchwood Hotel

Margaret LaVetty Sea Salt

Kurt Drake (L) and Steve Garrahan, Bright Ice

(L-R) Krisi Groth, Jamie and Stuart Alfonso, 15 Olives

Jennifer Salhoff Sal Rosa

Danny Hernandez

The Brisket Shoppe

Jon Lister Ava

Vinny Noguera Kona Grill

Traci Bryant CaraCara

Jon Walker The Tides Seafood Market

Tony Bruno The Brinehouse

Maria Sierra CW's Gin Joint

Dimitrios Giannoulis (L) Latisha Adams (center), Sal Rosa

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Sunday, June 16th, 2024

12:00 - 6:30 PM

FREE ADMISSION

Celebrate Juneteenth with WBTT! Enjoy live performances from local artists, a free art exhibit, and short films from Ringling College students. Local blackowned vendors will be there and at 7:30 PM we’ll have a FREE performance of our summer production Coconut Cake. A special screening of the Booker High School documentary Into the Storm will also be featured.

We have a special gift for dads including free haircuts and a special performance of What’s Poppin’ Penny, a perfect bonding experience for parents and their kids! Check the WBTT website for a schedule of eventsWestcoastBlackTheatre.org

PRESENTING SPONSORS DONA & SAM SCOTT PENELOPE KINGMAN

do this

Tampa Bay's best things to do from June 13 - 19

Musical history

After kicking off last month, the second installment of “Central Ave. Live” returns to downtown Tampa. The series brings close to a dozen of the Bay area’s brightest instrumentalists (keyboardist Mario Evans, drummer Natalie DePergola), vocalists (Lisa McClendon, Ashley Smith), and songwriters (Noan Partly, April Showers, Kristopher James) inside of the restored St. James Church to perform songs by legends like Ray Charles, Etta James, Tampa Red, and Billie Holiday—whose stories all have connections to Tampa and the surrounding historically-Black neighborhood once known as The Scrub. Organized by the nonprofi t Instruments 4 Life—a member of the Tampa Bay Music Coalition, and focused on empowering youth through music education in a safe space while prioritizing social emotional learning through the art of music— together with the Tampa Downtown Partnership and Tampa Housing Authority, the series also brings in an instrument petting zoo, guest speakers and more.

Central Ave. Live: Tuesday, June 18. 5 p.m.-8 p.m. No cover. St. James at Encore, 1202 N Governor St., Tampa. @instruments4life on Facebook—Ray Roa

Elite comedy

I once saw someone offer a fi ve-minute, face-to-face, charcuterie critique to a now Michelin-bibbed chef and then close their statement with, “I’m a Yelper.” My jaw’s still kind of on the ground a decade later, and improv actors are about to turn in “Dramatic readings of the world’s most ridiculous Yelp reviews” then riff on the material for an elite night of comedy. The Commodore says Yelpers are calling the show “hurtful,” but the review company itself prides itself on celebrating “creativity over conformity,” so they should be embracing the performances, right?

The Yelp Review: Saturday, June 15. 7:30 p.m. $10. The Commodore, 1720 N Nebraska Ave., Tampa. commodorecomedy.com—Ray Roa

Flower power

Attention everyone with a brown, dead, backyard—plants don’t have to die in the summertime (just look at that lantana!). For one day only, experts, including more than 30 commercial growers and local clubs from throughout the state, will prove it at University of South Florida’s Botanical Gardens during the school’s summer plant festival. Members get free and early entry at 8:30 a.m., and admission is also free for USF students, faculty and staff (with ID), and anyone under 12 years old.

Summer Plant Festival: Saturday, June 15. 9 a.m.-3 p.m. $10. USF Botanical Gardens, 12210 USF Pine Dr., Tampa. @usfbotanicalgardens on Instagram—Ray Roa

STOCK

Sing out loud

In a state with history standards that teach the benefits of slavery, Juneteenth celebrations are more important than ever. In Tampa Bay, there are many ways to commemorate the moment—two years after President Lincoln delivered the Emancipation Proclamation—that the last enslaved Americans learned of their freedom on June 19, 1865 (see a bunch of them at cltampa.com/arts). To help us sing and shout about it, The Phyllis Wheatley Rise to Read Campaign has organized a Juneteenth Gospel Fest including bands like hosts, Bethel Community Baptist Church Praise Team, and Tyrell Pittman & Tampa Bay Boyz, who’ll be joined by Shyann Roberts of Kelly Rowlandformed pop group June’s Diary and Afro Opera founder/singer Maiya Stevenson.

Juneteenth Literacy Festival Gospel Fest and Old-Fashioned Soul Food Picnic: Sunday, June 16. 4 p.m.- 6 p.m. No cover (reservation required). Bethel Community Baptist Church, 2901 54th Ave. S, St. Petersburg. pwrtrc.org—Ray Roa

Come on, you Prowdies

The Tampa Bay Rowdies are in fourth place in the eastern conference with a whole lot of the season left to go and get a shot at the best team in the United Soccer League Championship this weekend. Expect fans to be loud for the match against Louisville, and extra proud, too, since the tilt is also the storied club’s annual Pride Night. Special packages come with a fanny pack featuring a Pride colors strap and team logo. Bonus points if supporter group Ralp’s Mob can get a “Let’s go Prowdies” chant going, too. Tampa Bay Rowdies Pride Night (v. Louisville City FC): Saturday, June 15. 7:30 p.m. $21 & up. Al Lang Stadium, 230 1st St. SE, St. Petersburg. rowdiessoccer.com—Ray Roa

Barrie good

Kölsch is at the heart of Barriehaus Beer Co.’s four-course, German-fare Father’s Day Brunch this weekend (and staff will refill any empty stange glasses for $3.50/ pour until you cry uncle), but be on the lookout for the Ybor City brewery’s Bublina Czech-Style Pilsner. Last month at the World Beer Cup in Las Vegas, the brew took home a gold medal in the Bohemian-Style Pilsner category which included 152 entries (Massachusetts’ Bright Ideas Brewing got second place and Minoh Beer from Japan was third). “Jim, our Head Brewer, has a talent and passion for crafting beers that are reminiscent of our personal favorite beer memories like drinking lagers by the liter in Biergartens in Munich on our honeymoon,” Brittney Barrie, Co-Founder and Director of Hoperations of BarrieHaus, wrote in a release. The victory marks the brewery’s second World Beer Cup gold after it took home the top prize in 2022 for its Family Tradition Vienna Lager. There’s a banner unveiling set for Aug. 24, but Father’s Day brunch from Loko Cuisine is a good chance to wet the whistle with the gold medal pils, which is in cans and on tap right now.

Kölsch Father’s Day Brunch: Sunday, June 16. 11 a.m. $43. Barriehaus Beer Co., 1403 E 5th Ave., Ybor City. lokocuisine.com—Ray Roa

Back at it

Andrew Warren campaign raised more than $200K in first 45 days.

By Mitch Perry/Florida Phoenix

Andrew Warren, the twice-elected Hillsborough County state attorney who lost his job two years ago after he was suspended by Gov. Ron DeSantis, has raised more than $200,000 since he announced he was running for the position in April, his campaign announced on Wednesday.

In a press release, aides said that Warren has brought in $190,000 to his main campaign account, with another $20,000 for his political committee, and that he has $225,000 in cash on hand. That information is not yet listed on the state’s Division of Elections website.

“I’m proud of the support from the community and inspired by the enthusiasm for my re-election,” Warren said in a written statement.

“Three things are clear: We had tremendous success making Hillsborough safer; my suspension was an illegal political stunt; and crime has gone up substantially in my absence. Hillsborough County is ready to return the office to the people and for crime to start going down again.”

A Democrat, Warren was suspended by DeSantis in August 2022 for alleged “neglect of duty” and “incompetence” after he signed pledges not to prosecute alleged crimes arising

Opposition

from abortion or transgender care. Warren challenged his fi ring in federal court, where a U.S. District Judge Robert Hinkle ruled that DeSantis had violated the First Amendment in removing Warren over political differences and anticipated “political benefit” to the governor — but said he lacked power to reinstate him.

However, a federal appeals court ruled in January that Hinkle should reconsider that aspect of his decision.

The Florida Supreme Court last summer rejected a request by Warren to be reinstated.

“Hillsborough County is ready to return the office to the people and for crime to start going down again.”

He faces attorney Elizabeth Strauss Martinez in the Democratic Party primary on Aug. 20. She entered the race after Warren had said he would not run. The winner will take on Suzy Lopez, appointed by DeSantis to replace Warren. She had built up a war chest of more than $470,00 in her combined campaign accounts as of the end of March. A spokesperson for Lopez told the Phoenix that she has raised $582,545, as of May 31.

Warren narrowly defeated 16-year Republican incumbent Mark Ober in the race for Hillsborough County state attorney in 2016. He easily won re-election in 2020 before being suspended by DeSantis in 2022.

ELECTIONS

In an opinion by Justice Charles Canady, the court said that Warren had waited too long to sue — more than six months following his suspension as state attorney.

Warren announced in January that he would not run for re-election this year, saying he didn’t trust DeSantis not to suspend him again should he win back the seat in November.

But he then announced on April 16, following the appellate ruling, that he would throw his hat in the ring.

But the demographics are much different this time around.

In 2016, there were 68,075 more registered Democrats than Republicans in Hillsborough County. And in 2020, there were 71,416 more registered Democrats than Republicans. As of today, there are just 10,364 more registered Democrats than Republicans in Hillsborough.

Florida Phoenix is part of States Newsroom, a nonprofit news network supported by grants and a coalition of donors as a 501c(3) public charity. Florida Phoenix maintains editorial independence. Contact Editor Diane Rado for questions: info@fl oridaphoenix.com. Follow Florida Phoenix on Facebook and Twitter.

Hillsborough teacher’s pronoun case gets federal hearing date for September

Granting a request to speed up the case, a federal appeals court will hear arguments in September in a battle about a 2023 Florida law aimed at restricting educators’ use of personal pronouns and titles in schools.

The state took the case to the 11th U.S. Circuit Court of Appeals after Chief U.S. District Judge Mark Walker in April sided with a transgender teacher who challenged the law. Walker issued a preliminary injunction that blocked education offi cials from enforcing the law against Hillsborough County teacher Katie Wood, though the injunction did not apply statewide.

The case centers on part of the 2023 law that says a school employee “may not provide to a student his or her preferred personal title or pronouns if such preferred personal title or pronouns do not correspond to his or her sex.”

The state defi nes sex as what was assigned at birth. The lawsuit alleged the restrictions violate the First Amendment and what is known as Title VII of the Civil Rights Act of 1964 because they discriminate based on sex.

After appealing Walker’s ruling, lawyers for the state asked the Atlanta-based appeals to “expedite” arguments.

The appeals court on Friday granted the motion and scheduled a hearing Sept. 16 in Birmingham, Ala.—News Service of Florida

WAR CHEST: Andrew Warren is pushing back.

Lizzi Bougatsos, Idolize the Burn, 2022, Brass chandelier, red wax, silver, candles, resin-dipped toe shoes, and wood.

Courtesy of the Artist and TRAMPS, New York

“Sometimes it doesn’t feel like work when you’re trying new things.”

RESTAURANTS RECIPES DINING GUIDES

Walls down

Tampa

Bay’s pop-up scene removes barriers between chefs

By Kyla Fields

Maybe you’re standing up at a family barbecue balancing a paper plate on your knee.

Perhaps you’re at the Asian night market pulling out a pork skewer that’s been sitting in your bag for an hour (but still hits just right at room temperature). The best food memories are often formed outside of the confines of white tablecloths and amuse bouches—and those experiences are seemingly everywhere in Tampa Bay.

and consumers.

Tropicana Field. But he hopes to start working full-time for himself in the near future.

recipes into her pop-up’s streamlined menu. Her mother, her grandparents and great-grandfather were all professional dim sum chefs in her family’s hometown of Guangzhou, China.

Patrons can directly connect with the chef and experience their food—most of which can definitely be considered restaurant quality—in a no-frills, unadulterated way. After all, a majority of the local food pop-ups in Tampa Bay are owned and operated by full-time chefs that are finding their culinary niche outside of a restaurant’s four walls.

“Sometimes it doesn’t feel like work when you’re trying new things or putting out food that people are really loving,” he tells Creative Loafing Tampa Bay. “Pop-ups are like the most extreme version of food service because you’re literally bringing a kitchen into someone’s house, a brewery, the sidewalk— wherever really.”

Offset specializes in handheld items of all styles and cuisines and has been steadily growing since its launch in late 2022. Harrell adds that stepping into this new role has helped build his confidence as both a chef and small business owner.

FOOD NEWS

John Harrell operates his twoyear-old, St. Petersburg-based pop-up Offset Sandwich Exchange with his wife Amy, and has found a unique satisfaction in owning his own business after 20 years in the hospitality industry.

The 35-year-old has worked every position from dishwasher and line cook to sous chef and general manager, and is currently the liquor manager for

Somewhere between the world of full-service restaurants, personal chef gigs and the casual nature of food trucks lies the persevering popup—a low cost, DIY approach to dining that involves the chef/owner building and breaking down their portable kitchen, which usually looks like a canopy, a few plastic tables, coolers, and cooking equipment like grills and induction burners. Whether it operates out of a brewery, takes over an existing restaurant space or frequents events or markets, pop-ups fill a unique space in Tampa Bay’s culinary scene.

While John and Amy take their mobile kitchen to various locations like St. Pete Brewing Company, The Bends, Grand Central Brew House and Hawthorne Bottle Shop, other local pop-ups— like the Wesley Chapel-based Heritage Dim Sum—utilize one location as a homebase for their business. Stationed at Tampa’s Felicitous Coffee for its weekly markets, 30 year-old Meishan Lu incorporates her family’s 100 year-old Chinese

“Ever since I was little, the only thing I wanted to do was to be in the culinary field, so I studied baking and pastry arts at Johnson and Wales University. Even after my first food truck in Miami didn’t work out, I just wanted to try again when I moved to Tampa,” Lu tells CL. “Making pastries and cooking is my passion, it’s what my family is known for. There’s less and less people going into that specific culinary field, so it’s a dying skill, I think. It’s just a tradition that I want to continue.”

Heritage Dim Sum currently sells its homemade bao and dumplings at Felicitous’ various markets (Lu’s favorite is the “golden lava” bao with a luscious, cured egg yolk filling), but will soon open a brick and mortar where its Chinese delicacies will have a permanent home.

While pop-ups are certainly not a new trend in Tampa Bay and beyond, there seems to be a burgeoning scene especially in St. Petersburg.

CRAY CRAY: Offset Sandwich Exchange founder John Harrell called pop-ups the most extreme version of food service.

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continued from page 27 “It might sound crazy to say, but I think COVID really instilled this fight or flight mindset in a lot of people—in cooks and other hospitality folks especially. I think it’s making people think outside of the box in order to ‘make it’ or feel financially stable,” Harrell, who lives and works in the ‘Burg, says.

With significantly less financial barriers than opening a restaurant or even a food truck, pop-ups are often an easier way for chefs to start making more money and striving towards professional autonomy. A lot of these owners and operators work 40-plus hour weeks in kitchens while somehow finding the time to recipe test and prepare even more food for their own business ventures.

Taco Wizard’s Michael Roberts only has the wee hours of the morning to get ready for his “nomadic radical taqueria” pop-ups, after working all day-long at his popular restaurant. The Chef de Cuisine of St. Pete’s worldly restaurant Wild Child, Roberts launched his unique ode to Mexican cuisine a few years ago. You may want to approach a Taco Wizard event with patience, because patrons will wait literal hours in line to get a taste of his creative eats—like the prized “pho birria” tacos with slow-braised beef, herbs, chihuahua cheese, chilies and hoisin or a crispy tostada piled high with lump crab, fermented hot sauce, mango pico and guacamole. While its offerings are constantly changing, these two dishes have been mainstays on the Taco Wizard menu.

an entity of his own, although he doesn’t think Taco Wizard’s future lies in a brick and mortar or even a food truck—at least for now.

Despite all acknowledging business ownership as time consuming, incredibly hard work and sometimes having small profit margins, all three of these local pop-up owners posses the unwavering passion and dedication needed to make this kind of unique approach to dining work—and have no problem letting up-andcoming cooks know the trials of the pop-up grind.

FOOD NEWS

“I would tell someone who wants to do this: Don’t start it if you don’t really, really love it. It’s a lot of hard work and if you want to start a business to make a lot of money. I honestly wouldn’t recommend this industry,” Lu says with an earnest laugh. “My passion for cooking and serving people is one of the only things that keeps me grounded in this line of work.”

Harrell advises up-and-coming cooks who may want to branch out into their own ventures “to try not to get too far ahead of themselves,” and to regard both compliments and criticism as equally important types of feedback.

He cranks out 300-400 tortillas by hand for each pop-up—all which are made from heirloom corn sourced from regional parts of Mexico, nixtamalized, ground and formed into masa. While there’s an enormous amount of prep for each Taco Wizard pop-up, he usually knows he’s going to sell out before service even starts. Robert tells CL that he’s hoping to make the pivot towards full-time Taco Wizard gigs in the future, and that catering jobs and private events may bolster the pop-up’s growing popularity.

“I always promised myself that I would be my own boss when I turned 40 and I’m turning 39 next week—so I’ll hopefully be making a few leaps this year,” Roberts says. “I’m excited to eventually have the time to be able to take it seriously. Not like I don’t take it seriously, but I have to get so much accomplished in the time between the restaurant closing and the event, so I’m always chasing my tail and my head’s always spinning.”

And since a customer can have such an organic transaction with a pop-up owner due to the casual nature of the exchange, both commendation and criticism can come easily. At traditional, sit-down restaurants, there’s usually a few walls and a dining room between the customer and the person that prepped, prepared and plated their meal. But when it comes to the pop-up experience, folks are interacting with the small business owners themselves and watching them prepare the food they’re about to eat—both the literal and abstract barriers between the consumer and the chef are torn down. Without an eatery’s atmosphere, ambiance and service, the dishes are truly able to speak for themselves, and you may find yourself scarfing down a restaurant-quality meal while balancing a to-go container on top of your car.

“You gotta be freaking crazy to do it.”

With hospitality groups and out-of-towners with large financial backing steadily opening up new concepts in Tampa Bay and it becoming harder and harder for locals to open and sustain restaurants, the freedom of small-scale pop-ups allows both up-and-coming cooks and veteran chefs to create their own spaces in our ever-changing culinary scene.

with everyone collectively asking ‘what is the absolute bare minimum that we need to serve food to people?”

pizzas, doughnuts, dumplings, and eveything in between. See the full list and their social profiles by visiting at cltampa.com/slideshows.

“So to be able to take my time, have some fun and figure things out structurally just sounds like a fucking dream come true to be honest,” he continues.

Like Lu and Harrell (and a majority of other pop-up owners), Roberts hopes to one day own

But not everyone who operates food pop-up wants to turn their small business into a fullblown enterprise. Matt Galloway, who slings St. Pete’s beloved Slimey’s Burgers, takes a more playful, yet practical approach. He started selling no-frills burgers at his popular house shows in an effort to, well, feed people.

“I feel like the food truck craze of the 2010s was fun and all, but the barrier of entry is still fairly high,” Galloway explains. “I think popups are just stripping it back even further,

Whether a pop-up is just a casual side gig or a full-time venture with a goal to open a restaurant one day, these chefs literally just want the space to be creative (which many restaurant gigs can stifle), to make money for themselves and have professional autonomy.

“You gotta be freaking crazy to do it,” Roberts says. “But you have to truly love it and be ready to give it your all. And I guess that’s where I’m at….fuck.”

Look below for more Tampa Bay pop-ups dishing out everything from specialized banh mí, barbecue and sandwiches to artisanal

Alekos: Souvlaki & Sweets A newcomer on St. Petersburg’s pop-up scene, musician Alex Charos (The Venus, Alexander & the Grapes, Yoko Phono Recording studio) dishes an intimate menu of Greek handhelds like chicken souvlaki—straight up on a skewer or inside a homemade pita with tzatziki, tomato and onions—as well as a “Greek Cowboy Cookie” with chocolate chips, tahini, walnuts, sesame, cinnamon and flaky sea salt. We hope Charos’ spanakopita stays on the menu, too. Where to find it: The Bends. @alekos.souvlaki

continued on page 34

MEALS ON WHEELS: St. Pete-based Cipolla Rossa specializes in artisanal, wood-fired pizzas.

COURAGE KIM

Playground, The American Cookie Company and the newly-launched Flamingo Donuts. Where to find it: Pro Kitchen Hub. @Bakerybox.tampa Better Together A Tampa-based pop-up from the minds of Hassan Lewis and Guillermo Quezada is not just about food—but showcases local artists, creators, entertainers, bartenders and more. Better Together events usually feature a range of different vendors and festivities, but Lewis and Quezada are usually in the kitchen whipping up unique sandwiches, like the “El Comi,” a modern take on the classic Cuban with thick-cut ham, five-spice and Szechuan-spiced pernil, Genoa salami, Swiss cheese, pickles and a yellow mustard aioli. While it’s been a few months since the duo has hosted one of its multifaceted events, patrons can expect Better Together to make its St. Pete debut sometime this summer. Where to find it: LPCX Cafe, Nebraska Mini Mart. @bettertogethertpa Calamansi Catering Co. While this Filipino-fusion business operates mainly as a private event caterer, it has made its presence known in the local food festival and market scene. The menu is constantly changing, but a staple is certainly its prized, Filipino-style Cuban sandwich with mojo-roasted pork, atchara slaw, garlic dijonnaise and Swiss cheese. Where to find it: Food festivals throughout Tampa Bay. @ calamansicompany (Facebook)

Daeback Eats

“It’s all very good,” Daeback Eats chef DK (formerly Gangchu, Ichicoro) writes about his newly-launched Korean pop-up. Based in Tampa, this pop-up slings savory galbi sandos (milk bread, Kewpie mayo, mustard, braised short ribs, perilla leaf, pickled onions, pear and cabbage slaw), bibimbap and tteokbokki. Daeback has also collaborated with other local heavy hitters like fellow Korean pop-up Pocha Truck and Trash Panda Provisions food truck. @daebakeats

Alex’s Kitchen A regular at Pinellas County’s various Asian street food markets (like the Mega Night Street Food Market and Saigon Summer Market), this pop-up specializes in traditional, no-frills Laotian food like blood sausages, laab duck, grilled squid, papaya salad, beef skewers and sticky rice. Where to find it: Friday Night Street Food Market, Saigon Summer Market, Hello Friend Market, Felicitous NIght Market. @alex_kitchen.fl

BackAlley Bánh Mì Owner Viet Nguyen tells CL that his mother and grandmother’s cooking ultimately inspired his specialized bánh mì pop-up. “My mom is still cooking some of the best meals I’ll ever have and I’m still chasing recipes that I remember my grandmother used to make me, but could never emulate even after trying so many times. My idea was to introduce a from-scratch, highly specialized bánh mì shop where the labor of love could be tasted in every bite,” he explains. “All the recipes were

JUNE 13-19, 2024 | cltampabay.com

my own mother’s recipes except for the bread. Bánh mì literally translates to ‘bread’ so for me, that’s the most important part and it took me years to master.” While the Back Alley menu is constantly changing with protein options like lemongrass chicken and tofu, Nguyen hopes to offer ten different banh mi options eventually— although his Ðac Biet (aka “special”) with pork cold cuts and paté will most likely be a permanent player. Where to find it: In Between Days. @backalleybanhmi

The Bakery Box This to-go window in South Tampa features a rotating selection of goods from small bakeries and cottage kitchens each week, offering everything from specialty doughnuts and mini cheesecakes to cookies, lattes and pastries. From Monday-Saturday, clients that use the commercial kitchen and culinary incubator Pro Kitchen Hub (5226 S Dale Mabry Hwy.,Tampa) take over its Bakery Box window and run its own pop-up. Current tenants include: Peschel’s Cheesecakes, Sage’s

FOOD NEWS

Cipolla Rossa This pizza shop’s oven may be on wheels, but the rest of the setup is about as DIY as it gets. The artisan pizza pop-up offers a variety of straightforward pies (pepperoni, Margherita, veggie) on fermented dough that crisps up perfectly in owner Josh Anson’s wood-fired pizza oven. A crowd favorite is its “Hot Mootz” loaded with four gooey cheeses and hot honey—and this up-and-coming favorite has been dishing it out all over town. Unlike a lot of pop-ups that happen once or twice a month (if that), Cipolla Rosa is more or less a full-time operation; head to its social media where its pop-up schedule is released each week. Where to find it: Green Bench Brewing, Dog Bar, Bandit Coffee Co., Mezzo Market, Sunday Market St. Pete, Indie Flea. @cipollarossapizza

Clam Master Jay For Jason Rodriguez, there’s always a bag of clams within arm’s reach. “My mom’s family always had them around— clams and beer,” the native of Willingboro, New Jersey, told CL. The rest of his menu and hospitality comes from experiences at his playground of Philadelphia, plus travels across the Caribbean and U.S. where he’s worked at restaurants—from holes in the wall to resorts—in cities like Decatur, New Orleans, and as far as Southport, Maine. Known for the sandwiches and wieners he slings at Ol’ Dirty Sundays, Rodriguez makes comfort food, and you’re gonna love whatever jawn he puts on your plate. Where to find it Ol’ Dirty Sundays at Crowbar. @clammasterjay on Instagram—Ray Roa

Get Along This Tampa-based small business is on the sweeter side of the local pop-up scene, offering unique, ultra-fluffy doughnuts (plus, coffee and other pastries if you’re lucky.) Its flavors flux with the seasons and can be anything from blueberry goat cheese, mango Takis and strawberry basil to black sesame, maple pecan and cereal milk. Get Along is taking some time off this summer, but keep your eyes peeled for its fall pop-up schedule. Where to find it: Get Along’s Tampa HQ, Jug + Bottle. @getalongtpa Heritage Dim Sum You can find Meishan Lu, a fourth generation dim sum chef, almost every week at Tampa’s Felicitous coffee shop dishing stuffed bao buns, classic soup dumplings or xiao long bao, shu mai or other traditional Chinese treats. Large dumpling orders can be ordered for pickup, too. While Heritage has been operating as a pop-up for the last three years, an up-and-coming brick and mortar may be on the way. Where to find it: Felicitous Coffee. @heritageds The Liberty Smokehouse It’s all about the smoke for Bryan Jacobs, chef and proprietor of this pop-up which features perhaps the most perfectly-barked, juicy, brisket in Tampa Bay, plus other smoked meats, nachos, a loaded baked potato and impressive lineup of desserts. Where to find it: Two Shepherds Taproom. @ thelibertysmokehouse

Loko Cuisine On any given weekend, you can probably find John LoScalzo at a Bay area brewery dishing out themed “Eggs & Kegs” brunches and other comforting eats. Known for incorporating beer in his various recipes, craft breweries like Common Dialect, 7venth Sun and Late Start Brewing have all released exclusive, Loko-themed collaborative brews over the years. @lokocuisine

Lost Coast Oyster Co. One of the best parts about the intimate nature of pop-ups is being able to directly interact with the chef and owner(s), but at Lost Coast events, you get to chat with folks that literally nurtured and harvested your food. The husband-wife duo behind this company not only raise their own oysters, but serve them at pop-ups and private events throughout Tampa Bay. A “Rawsome Raw Bar” features freshly-shucked, local oysters topped with strawberry mignonette, cocktail sauce, horseradish, hot sauce or nothing at all.

GETTING JJIGAE WITH IT: Ryan Czternastek’s Pocha stages Korean street food-inspired pop-ups.

“Lost Coast Oyster Company’s ultimate goal is to create a locally-sourced sustainable product that preserves Florida’s unique environments while reinvigorating and promoting the restoration and enhancement of our natural estuarine systems,” owners Brian and Lindsay Rosegger write on their website. Where to find it: Golden Isles Brewing Company, Webb’s City Cellar, Intermezzo Coffee & Cocktails. @lostcoastoysters Offset Sandwich Exchange You never know what the Offset folks, husband and wife duo Amy and John Harrell, have in store for their next event, but the menu will most likely consist of sandwiches or other hand held items. Smashburgers, gator po’boys, bulgogi cheesesteaks and short rib grilled cheeses are just a handful of the sammies that this up-and-coming business has offered over the past two-ish years, plus a variety of soups, tacos and vegetarian/ vegan options. If you can imagine a tasty combination between two pieces of bread, Offset may have it on its pop-up menu in the near future. Its owners are looking to purchase a food trailer soon to help expand Offset’s production capacity. Where to find it: St. Pete Brewing Company. @ offsetsandwichexchange

FOOD NEWS

Pasta Packs A bit different from the nomadic pop-ups on this list, South Tampa’s Pasta Packs is known for its deliverable Italian classics, but also for its weekend brunch services with ever-changing menus. From starters like seasonal salads and truffle mozzarella plates to classic breakfast platters, full-blown entrees and decadent pastas, Chef Nic Bryon’s weekend menus are ultra-curated and certainly pack a punch. These daytime services don’t happen every weekend (or even every month), so keep an eye on Pasta Packs’ social media for brunch or “Pasta Sunday” events. Where to find it: Pasta Packs storefront. pastapacks.com

Pocha Truck Chef Ryan Czternastek (formerly Gangchu, currently Three Dot Dash) is in the middle of building his “dream food truck” and is hosting Korean street food-inspired popups throughout Tampa in the meantime. Braised pork tteokbokki, hotteok (stuffed pancakes of the sweet or savory variety) and gimbap are regulars on Pocha’s ever-changing menu. According to his GoFundMe, Czternastek’s upcoming food truck will “showcase my interpretations of street foods, potentially incorporating a monthly rotation that highlights diverse cuisines from around the globe, complemented by unique twists of my own.” Where to find it: Jug + Bottle, Felicitous Night Market. @pochatruck

Ray’s Vegan Soul One of the OG plantbased spots in Tampa Bay, Ray’s Vegan Soul dishes out loaded plates of barbecued jackfruit, mac and cheese, Ethiopian-style red lentils, collard greens and more out of St. Pete Boxing Club each month. Pre-COVID 19, Ray’s Vegan Soul operated brick and mortar locations in St.

Pete and Gulfport, but since then has offered its beloved plant-based plates at its Soul to Go” pick-up events. These first-come, first-served pop-ups usually happen a few Sundays a month in southside St. Petersburg. Where to find it: St. Pete Boxing Club. @Raysvegansoul Slimey’s Burgers Matt Galloway doesn’t think that you need fancy ass toppings or elaborate ingredients to make delicious food—and he’s proving that theory one Slimey’s burger at a time. A thin, crispy patty (or two) with orange American cheese, onions and pickles between two soft potato rolls—it’s utterly simple, yet nostalgic and delicious. Galloway also debuted “Slimey’s tots” at his last event—fried layered potatoes tossed in horseradish seasoning—and we hope they’re here to stay. Galloway says that his popup started as a practical effort to feed guests at his popular house shows. “Eventually it turned into burgers and we took it a bit more seriously, barely though since it’s all sort of just supposed to be fun,” he explains. “I always wanted it to be equal parts art project and food pop-up. I love making flyers and stickers so that’s a big part of it—I enjoy making the graphics just as much as the food.” Where to find it: Hawthorne Bottle Shop, Heiress Gallery, The Bends. @slimeysburgers

Smoking Danny’s BBQ Saul Escalante’s pop-up is known for heaping plates of barbecue (brisket, pulled pork, ribs, chicken), but the lifelong cook can do almost anything. The utilitarian nature of his offering is a reflection of some of his most devoted clientele, who work the overnight shift at The U.S. Postal Services Processing and Distribution Center in Port Ybor. His tent is the perfect stop for stomach-filling post-nightclub eats, and if you’re really partying, then you can follow Smoking Danny’s to the 7 Figures strip club east of Ybor City where Escalante makes breakfast for the early birds. Where to find it: USPS Ybor City Processing & Distribution Center. @smokingdannysbbq—RR Taco Wizard This St. Pete-based, “nomadic radical taqueria pop-up” nixtamalizes its own masa and makes their own tortillas, topping with gut-punching flavors like “pho birria” with short rib, oxtail, chihuahua cheese, chilis, herbs and consomme for dipping. While its menu is constantly changing, owner Mike Roberts says that the pho birria, as well as his crab tostada topped with fermented hot sauce, mango pico and guacamole, are Taco Wizard mainstays. These globally-inspired tacos aren’t slung often, so keep an eye out for its next pop-up, which will probably happen towards the end of summer. Where to find it: Green Bench Brewing Co., Cellarmasters. @tacowizard69

Editor's note: We're always looking for more unique food experiences in Tampa Bay. Did we miss your favorite pop-up? Email rroa@cltampa. com to tell us more about it, and don't forget to send links or address information. Thanks!

PILED HIGH: A crab tostada with mango pico, guac and fermented hot sauce is a Taco Wizard mainstay.

MADISON

Table set

44 Tampa Bay Restaurant Week specials happening

By Ray Roa

Tampa Bay Restaurant Week is here, and nearly 60 restaurants across the Bay area have teamed up with Creative Loafing Tampa Bay to offer special multi-course prix fixe menus, plus exclusive pricing on drink specials and more. The specials run June 13-23, and all you have to do is ask for the Tampa Bay Restaurant Week menu. This year, a portion of the proceeds benefit Feeding Tampa Bay, a nonprofit working to eliminate hunger across 10 counties in the Bay area.

Per tradition, Tampa Bay Restaurant Week is also running an Instagram photo contest where all you have to do is take a photo of your Restaurant Week menu and one of the courses, add a location tag and use the hashtag #TampaBayRestaurantWeek. Each location tag

See a bunch of the specials below, and get a full list via tampabayrestaurantweek.com.

3 Corners Pizza

($35; dine-in, online). 813 Water St., Tampa. 3cornerspizza.com

Course one: Choose between bruschetta and garlic twists.

Course two: choose any four slices, options include: cheese, cc-pops, buffalo chicken ranch, meat lovers, pepperonis, white, veggie

Course three: choose between cannoli, cassatelle

Drink special: Ghost pepper margarita ($13) 4 Rivers Smokehouse

($19.99; dine-in, takeout, online). 14330 N Dale Mabry Hwy, Tampa. 4rsmokehouse.com

Choose two Meats (pulled pork, pulled chicken, burnt ends, vegan burnt ends), homestyle sides, one fountain drink and one dessert (cookie, brownie, or bar). Allelo

($75/person; dine-in). 300 Beach Dr. NE No. 128, St. Petersburg. allelostpete.com

Course one: Greek salad (kalamata olive, tomato, cucumber, oregano, pepperoncini, red onion, brûléed feta)

Course two: Choose between, gambas al ajillo (rock shrimp, olive oil, garlic, herb focaccia), cauliflower (gremolata, za’atar, crispy garbanzo), meatball (pomodoro, pecorino, khobz)

Course three: Choose between lamb bolognese (radiatori, pecorino romano, parsley), cacio e pepe (black pepper, tuscan kale, mushroom, pecorino romano), branzino (preserved lemon, quinoa, salsa verde), 8-oz. bavette steak (fingerling potato, sweet onion soubise, gremolata), 16-oz. duroc pork chop (roasted corn, parsnip puree, port demi-glace)

Course four: baklava cheesecake (pistachio, walnut, rose water honey)

right now.

Anchor and Brine

($40/person). 510 Water St., Tampa. anchorandbrine.com

Course one: ceviche (fresh ahi tuna, yellow agua chili, mango, orange and fresno chili)

Course two: grouper ajo blanco (sautéed spinach, aso blanco, marinated tomatoes, herb oil and almond-parsley salsa verde)

Course three: mojito tart Avenue Blu

($55/person; dine-in, takeout). Avenue Blu. 122 S Howard Ave., Tampa. avenueblu.com

Course one: Choose between cognac cornbread, chopped cheese eggrolls, harvest salad

Course two: Choose between crab fried rice, bed stuy burger, crab stuffed salmon

Course three: Red velvet cheesecake Babushka’s

($50/person, dine-in). 901 W Platt St., Tampa. babushkas.us

sour cherry compote and Bailey’s whipped cream)

Beacon rooftop lounge

($40/person). 510 Water St., Tampa. beacontampa.com

Course one: Steamed edamame with Beacon chili crunch

Course two: Bao Bun sampling— signature pork belly and duck

Course three: Choose between Meyer lemon tiramisu or dulce crème caramel

Besito Mexican

($35/person)* 205 Westshore Plaza, Tampa. besitotampa.com

Course two: Lobster French toast (pankocrusted lobster French toast, mascarpone and chive espuma, lobster, butter, chervil)

Course three: Intermezzo peach 3 ways (brown butter peach gel with hazelnut, grilled peach chow chow, cinnamon toasted peaches)

Course four: Elk osso buco with seafood paella (braised elk shank, torched yuzu hollandaise, calasparra rice with octopus, lobster and crab)

DINING GUIDE

Course one: Choose between table side guacamole (half order), queso fundido, quesadillas (chicken or cheese), shrimp empanadas (2 pieces)

[$5 trio ceviche add-on]

Course two: Choose between coconut striped bass, birria tacos, chicken suiza enchilada, barbacoa crispy tacos [$5.95 add-ons; tampiquena carne asada, pescado or salmon,

Course one: Siberian ceviche (cod, beets, lime, cilantro, red onions, tangerine, hazelnut, jalapeno caviar)

Course two: Bliny with mushroom (traditional thin pancakes, mushroom & mozzarella cheese filling, spinach remoulade)

Course three: Kinkally (classic Georgian dumplings filled with cheese & spinach)

Course four: Imperial tenderloin (sunflower seed crusted beef tenderloin, fondant potato, baby carrots, pearl onions, demi-glace’)

Course five: Bird’s Milk (soft, airy souffle made of chocolate and vanilla, topped with

mixto skillet, bourbon mezcal filet mignon

Course three: Choose between Mexican donuts or tres leches cake

*Sunday to Thursday, all day. Fridays and Saturdays, we kindly ask our guests to arrive before 4 p.m. to enjoy the offerings. Not available Fathers day

Birch & Vine

($75/person, dine-in). 340 Beach Dr. NE, St. Petersburg. thebirchwood.com

Course one: Truffle Caesar (Brick Street Farms Crunch Love lettuce, grated tartufo formaggio, crispy shallots, truffle Caesar dressing

Course five: “Yes

Chefffff” (passionfruit cardamom tart, basil financier, white chocolate mousse, fresh raspberries)

The Brinehouse

Tampa Bay Restaurant Week June 13-23. tampabayrestaurantweek.com continued on page 42

($49/two people). 100 Main St. Suite 104, Safety Harbor. thebrinehouse.com

Course one: Choose between: Ultimate Brussel Sprouts, Charred Cauliflower Florets, Fried Pickle Basket

Course two: Choose two; chicken french dip, Ybor special, the paglino, Buffalo shrimp po’boy, Texas hot chicken, Olimpia chop salad, large house salad w/pulled chicken

Sides: Choose one for each sandwich; herb roasted marbled potatoes,apple jicama slaw, smoked gouda grits, mama’s macaroni salad, green goddess potato salad, sidewinder fries, charred cauliflower puree

Course Three: Choose between chef’s jar dessert of the moment or cheesecake of the moment

Drink specials: Stella Artois $6.50, watermelon margarita $12

The Brisket Shoppe

($99 feeds four, dine-in, takeout). 3501 N Armenia Ave., Tampa. thebrisketshoppe.com

A Texas size BBQ tray w/one-pound brisket, one-pound ribs, 1lb sausages and two large sides plus bon bons

Drink specials: Four-pack of Stella Artois for $15

Cider Press Vegan Gastropub

($30, dine-in). 3118 3rd Ave. N, St. Petersburg. ciderpresspub.com

Course one: Choose between soup or caesar salad

Course two: Lasagna (layers of pasta, soy ground beef, tofu ricotta, herbed & spiced marinara, and mozzarella cheez served with garlic bread)

Course three: Choose between tiramisu, brownie, warm apple crumble

The Original Crabby Bills

($50/person, dine-in). 401 Gulf Blvd., Indian Rocks Beach. crabbybills.com

Course one:Coastal crab cake

Course two: One-pound snow crab dinner with fries and slaw

Course three: Key lime pie

Drink special: Crab Trap

The Dan

($40/person, dine-in). 905 N Florida Ave., Tampa. dineatthedan.com

ALLELO THERE: Tampa Bay Restaurant Weeks includes a variety of options.

from page 39

Course one: Choose between brussels sprouts (tasso ham, honey, grana padano), citrus hummus (roasted rainbow carrots, harissa glaze, broccolini pistou, pepitas, crème fraiche, naan bread), crispy fried green tomatoes (pimento cheese, heirloom cherry tomatoes, pickled onion, rocket greens, creole-honey vinaigrette), pork belly (sherry raisins, pistou, yellow corn grits)

Course two: Choose between shrimp and grits (gulf shrimp, calamari, tasso gravy, gouda-yellow corn grits), loup de mar (tomatoes, olives, pickled onion, arugula, parsnip velvet, herbed salsa verde), truffle sacchetti (mascarpone, truffle, asparagus, wild mushrooms, parmesan cream), chicken Francese (parmesan-herb chicken, crisp brussel sprouts, grits, lemon pan sauce)

Course three: Choose between bread pudding (plantain foster sauce and salted caramel gelato) or chocolate lava cake (dulce de leche and vanilla bean gelato)

Driftlight Steakhouse ($65/person). 510 Water St., Tampa. driftlighttampa.com

Course one: Choose between Florida crab cake, beef carpaccio, key lime caesar, beet and burrata.

Course two: Choose between seared salmon, 6-oz. tenderloin, whole wheat mushroom pasta

Course three: Carrot cake

Dunedin Smokehouse

($47 for two people; dine-in). 471 Main St., Dunedin. thedunedinsmokehouse.com

Course One: Choose one to share; chopped brisket queso, brisket chili nachos, fried mac & cheese

Course Two: Choose one per person; Cobb salad w/ pulled chicken, santa fe chopped salad w/ grilled chicken or pork, pulled pork sandwich, montreal corned beef sandwich, texas style brisket, smoked turkey club, buffalo chicken sandwich, cod po’boy (one side per sandwich hand cut fries, sweet potato

JUNE 13-19, 2024 | cltampabay.com

fries, potato salad, baked beans, garlic mashed potatoes, side house salad)

Course three: Choose one to share; butterfinger brownie, pecan pie

Drink specials: Ghost Tequila Spicy Watermelon Margarita ($11), Stella Artois draft ($6.50), Mango Cart 16-oz. can ($7.50), Mango Cart 12 oz. N/A ($6).

Flames Indian Cuisine

($35/person, $50 for two; dine-in, call-in, online). 2601 S MacDill Ave, Tampa. flamestampa.com

Course one: Choose between glass of house wine or chai tea

Course two: Choose between choose between samosa, vegetable pakora

Course three: Choose between Hazelnut Pudding, Taiyaki Imuraya

Drink specials: $1 off Stella Artois draft, Mango Cart & Big Wave Cans; Mexican Firing Squad made with Ghost Tequila ($11)

Good Intentions

($59.99/person; dine-in, online) 1900 1st Ave. S, St. Petersburg. goodintentionsfl.com

Course one: Brown bread & butter, house salad

Course two: Blooming onion

Course Three: Juicy Marbles filet with fixins, loaded baked potato, pan seared asparagus

The Honu Restaurant and Tiki Bar

($45/person, dine-in). 516 Grant St., Dunedin. thehonurestaurant.com

Course one: Pineapple shrimp ceviche (Wild Caught shrimp cooked in pineapple and lemon juice with red peppers, green onion, cilantro and black Hawaiian Sea Salt)

Course two: Hawaiian Fish Plate (Fresh catch from Hawaii pan seared fish filet with grilled peaches feta cheese, agave passion fruit drizzle, Ube

Rice with local vegetable medley)

Course three: Hula Pie – Macadamia nut ice cream, with oreo cookie crust, chocolate drizzle and whipped cream

Drink specials: ($6 ea.) Mango Cart, Big Wave, Stella Artois

Jackson’s Bistro, Bar & Sushi

($23 lunch/person; $45 dinner/person). 601 S Harbour Island Blvd., Tampa. jacksonsbistro.com

Course one: Choose between house salad, Florida coconut grouper bites with sweet chili and orange mustard sauce (lunch offers miso soup, and dinner offers French onion soup)

DINING GUIDE

Course three: Choose between chicken, lamb or vegetable entree (served with garlic or butter naan and rice)

Course four: Choose between gulab jamun or rasmalai

Fortu

($75/person). 97 Central Ave., St Petersburg. forturestaurants.com

Course one: Choose between seasonal greens or local lettuce wrap [add-ons, bluefin tuna tartare ($8), wagyu tartare ($4)]

Course two: Choose between orange chicken, tempura shrimp, wagyu gyoza

Course three: Choose between seared scallops, pork belly bao buns [add-ons, miso black cod ($8), prime filet ($19), wagyu ribeye ($49)

Course four: Choose between ube cheesecake, warm apple torte, pink cloud Gangchu

($29/person; dine-in, online). 6618 N Nebraska Ave., Tampa. eatgangchu.com

Course one: Choose between Pork Dumplings, Veggie Dumplings, Blistered Shishito Peppers

Course two: Choose between Pork Katsu, Asian Tacos (Chicken, Pork, Shrimp, or Bulgogi)

Course two: Lunch, choose between mushroom gnocchi. Jackson’s chicken parmigiana with linguini, fresh catch of the day with seasonal vegetables [upgrade option: 6-oz. filet for an additional $10]; dinner choose between Maple Brook chicken with tri color potatoes, Maple Brook Mushrooms with a truffle cream sauce, blackened Florida grouper with roasted tri color baby carrots, 6-oz. filet with jumbo grilled asparagus

Course three: Choice of gelato Kona Grill

($35/person, dine-in). 4134 W Boy Scout Blvd. B1, Tampa. konagrill.com

Course one: Choose between ribeye meatballs (four choice ribeye meatballs with shallot & shiitake, macadamia nuts, chili glaze, creamy peppercorn sauce, whipped potatoes), picasso roll (spicy yellowtail, avocado, izumidai, jalapeño, cilantro, togarashi, sriracha, yuzu ponzu), sweet & bleu salad (fall greens, grilled honey crisp apples, applewood bacon, bleu cheese, spiced pecan, tomato, buttermilk dressing), poke bowl [$5 upcharge] (tuna & salmon, sushi rice, green onion, avocado, seaweed salad, cucumber, macadamia nuts, hawaiian poke sauce)

Course two: Choose between cilantro lime chicken (yogurt-lime marinated chicken skewers,

cilantro, pickled red onions, turmeric-almond rice), sweet-chili glazed salmon (served with fried rice), prime rib 10-oz. (togarashi jus, horseradish cream, miso whipped potatoes), Kona stir-fry (chicken, carrot, cabbage, cilantro, chili-garlic sauce, broccoli, bell pepper, sesame, jasmine rice), Kona surf & turf [$10 upcharge] (7-oz. filet with shrimp skewers)

Course three: Choose between New York cheesecake (raspberry sauce, graham cracker crumbs, fresh raspberries), double-stack brownie (chocolate ganache, vanilla & caramel cream, vanilla bean ice cream)

Latitude 28

($85/person, food only; $110/person with beverage pairing. Dine-in). 691 S Gulfview Blvd., Clearwater Beach. latitude28clearwaterbeach.com

Course one: Sharable onion brioche rolls served with black truffle butter

Course two: Choose between Bit Of Beets (baby beets, pickled granny smith apple, goat cheese mousse, candied pecans, raspberry vinaigrette).

J.W. classic Caesar salad (wedge baby romaine lettuce, anchovies, parmesan crisps, garlic croutons)

Course three: Choose between Florida grouper (romesco sauce, three-pepper succotash, petite frisee, citrus beurre blanc), 8-oz. New York wagyu (caramelized leek & carrot pure , romanesco, fondant potato, truffle jus), cauliflower steak (hazelnut romesco, charred cauliflower, pickled martini mushroom, mustard green, tomato chutney)

Course four: Choose between Chocolate Experience (textures of Valrhona chocolate, milk chocolate ganache, hazelnut crunch), Coconut & Mango Treasure (coconut Bavarian with mango preserves, passion fruit sauce, vanilla sable) Lona

($35/person). 505 Water St., Tampa. lonatampa. com

Course one: Market salad (avocado, heirloom tomato, panela cheese, cucumber, red onion and chayote squash)

Course two: Al pastor tacos (adobo pork, white onion, pineapple cilantro)

Course three: Tres leche cake Los Chapos Tacos ($35 sampler) 951 E 7th Ave., Ybor City. loschapostacos.com

Course one: Trio drip (Guacamole, Queso and Salsa Fresca with homemade corn chips)

Course two: Five authentic Mexican street tacos (carne asada, tinga de pollo, al pastor, carnitas, portobello)

Course three: Choose between flan de caramelo, churros, tres leches

Luna Lux ($45/person, dine-in). 950 Lake Carillon Dr., St. Petersburg. lunastpete.com

Course one: Choose between Luna Caesar (baby romaine, focaccia croutons, bresaola, parmesan cheese, soft boiled egg, house made Caesar dressing), Mediterranean seared ahi

continued on page 45

BEATS MEAT: You’ll bust a nut over the flavor in the Juicy Marbles filet.

tuna (cilantro labneh, couscous salad, pita bread), hummus flight (avocado, candied beet, smoked pumpkin, grilled pita)

Course two: Choose between Turkish seared scallops (creamy orzo, gooseberry chutney), kofta (Turkish ground lamb skewers, cucumber, tzatziki, grilled pita, pomegranate molasses), charred brussels (carrot, fennel, roasted garlic, blackberry bacon jam)

Course three: Choose between pork porterhouse (blue cheese polenta, brussels sprouts, ozo glaze), roasted chicken (dark beer brine, garlic and rub, saffron buttered potatoes, parsley picada), Mediterranean spiced snapper (blistered shishito pepper, potato puree, wild mushroom ragu), braised lamb ragu (black pepper pasta, shaved parmesan cheese, rosemary pistou)

Course four: Choose between Luna tiramisu (salted caramel mascarpone, espresso-soaked ladyfingers, toasted meringue), apple & blackberry tart (macerated blackberry, vanilla bean ice cream, salted caramel sauce) MadFish St. Pete Beach

($50/person, dine-in). 5200 Gulf Boulevard, St. Pete Beach. madfishonline.com

Course one: Choose between Drunken Island Shrimp (sautéed in garlic, white wine, cream, butter and spices, with herb crostini), baked goats cheese (flaky puff pastry, fig balsamic, baby arugula), tenderloin bites (parmesan crusted, over arugula, topped with peppercorn balsamic sauce)

Course two: Choose between grouper & shrimp (grilled Gulf grouper, sauteed jumbo prawns, parmesan risotto, spinach, crispy capers, tomato veloute), New Zealand lamb (lamb rack, herbshipped red-skinned potatoes, butternut puree, roasted brussels sprouts & rosemary au jus), local red drum seafood paella (locally caught, with shrimp, mussels, safforn rice, bell peppers, onion & English peas)

Course three: House made Key lime creme brulee

Drink specials: Kona Big Wave draft ($5), Stella Artois bottles ($6)

Mel’s Hot Dogs

($10 Chicago’s hot style basket, dine-in, callin). 4136 E Busch Blvd., Tampa. melshotdogs.com

Mel’s Chicago Style Hot Dog, large Fries, medium drink

Melting Pot Social

($40/person; dine-in). 105 W Tyler St., Tampa. meltingpotsocial.com

Course one: Choice of cheese fondue; The Monterey (Gruyère, fontina and raclette cheeses, rosé, roasted garlic, gorgonzola, spinach, honeyroasted almonds), queso fuego (cheddar and Emmental cheeses, Big Storm Wavemaker ale, fresh salsa, green onion, jalapeño flambé), Hot Honey Prosciutto Alpine (Gruyère, fontina and raclette cheeses, white wine, roasted garlic, prosciutto, tomato, hot honey, scallion)

Course two: Choice of Half MeltSo house salad (stylized “MeltSO”, spring mix, fontina,

red cabbage, shredded carrot, pretzel croutons, cucumber, tomato, choice of dressing) or Caesar salad (spring mix, fontina, red cabbage, shredded carrot, pretzel croutons, cucumber, tomato, choice of dressing)

Course three: Choose between Fondue Burger (double-stacked sirloin burger, romaine, tomato, toasted potato bun, topped with choice of Alpine, cheddar or fontina cheese fondue), chicken + waffle (crispy chicken, housemade savory waffle, maple-infused caramel, crispy bacon, tobacco honey, scallions), miso crunch salmon (miso-yaki panko crust, ancient grains, roasted brussels sprouts, sweet mustard drizzle) Ocean Hai ($95/person, add $35 for wine pairing; dine-in). 100 Coronado Dr., Clearwater Beach. wyndhamgrandclearwater.com/ocean-hai-dining

Amuse-bouche: Sesame tuna (tuna, orange segment, scallion tobiko, citrus shoyu, nori chi). Paired with Blank Stare, Sauvignon Blanc

Garden course: Bibb salad (goat cheese, orange segment cucumber, baby heirloom tomato, ginger vinaigrette). Paired with Mannequin, Chardonnay

Ocean Course: Red snapper (carrot ginger puree, fingerling coins asparagus tips, fennel slaw). Paired with Slander, Pinot Noir

Intermezzo: Compressed watermelon, cucumber, feta cheese, balsamic glace

Gourmet course: Braised duck (roasted cauliflower puree haricot vert, cranberry demi-glace).

Paired with Abstract, Grenache Petite Syrah

Confection: Macaroon pop (assorted local fruits). Paired with 8 Years in the Desert, Zinfandel

The Pearl

($45/person, dine-in). 823 Water St. C100, Tampa. thepearlrestaurant.com

Course one: Choose between creamy clam chowder (chorizo dust, oyster crackers). tavern citrus salad (gem lettuce, radicchio, fennel, chili citrus vinaigrette, pistachios, goat cheese), old fashioned deviled eggs

Course two: Choose between pork piri piri (confit pork shoulder, mussels, redskin potato, aioli, chorizo broth), shrimp and grits (kielbasa, poblano peppers, gouda cheese grits), pub burger (ground fresh daily, cambozola cheese, tomato jam, tavern fries)

Course three: Brown sugar pie

Rome + Fig Global Bistro ($55/person; dine-in, call-in, online). 317 North Rome Avenue, Tampa. romeandfigbistro.com

Course one: Choose between French onion soup (vidalia, leeks, shallots, housemade beef stock, brioche crouton, provolone, swiss), Asian wings(sweet + spicy sauce, peanuts, scallions, cucumber-carrot kimchi), fried green tomato caprese (fried green tomatoes, buffalo mozzarella, baby heirloom tomatoes, pesto, truffle oil, basil chiffonade, balsamic drizzle)

Course two: Choose between braised short rib (smoked gouda polenta, roasted heirloom carrots agrodolce, portobello tempura, osso buco gravy), lobster + shrimp linguine (garlic-butter poached lobster + shrimp, linguine alla vodka, roast asparagus, basil chiffonade, garlic toast), Asian noodles w/ grilled chicken (citrus marinated chicken, chili-ginger marinated noodles, stir fry veggies, broccoli, mushrooms, pickled cabbage, egg, scallions, soy-ginger sauce, crispy garlic, sesame cracker)

Course three: Choose between espresso brownie sundae (espresso-fudge brownie, vanilla ice cream, bourbon caramel, whipped cream,sweet + salty toffee topping, luxardo

THAT’S MY DOG: Mel’s Hot Dogs checks in with a budget, classic restaurant week option.

ALBA-DAMNED: The Spaniard offers both lunch and dinner prix-fixe menu options.

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cherry), apple empanadas (apple whiskey compote, bourbon caramel, vanilla ice cream)

Drink specials: Big Storm Wavemaker, Stella Artois ($5 ea.), Fuego Margarita ($12, Ghost tequila, tippler’s orange, cucumber, agave, margarita mix)

Sal Rosa

($35/person, $55/two people; dine-in). 601 N Florida Ave., Tampa. salrosatampa.com

Course one: Empanada, choose between chicken (onions, peppers, corn, monterey jack, oaxaca cheeses) or short rib (mole, roasted plum tomatoes, poblano)

Course Two: Caribbean braised boar shank (fingerling potatoes, pearl onions, carrots, butter bean puree, garlic chips, gremolata, braising jus)

Course Three: Choice of house made gelato

Drink specials: Sella Artois ($5) Sea Salt

Course one: Choose between seasonal cup of soup, watermelon & tomato salad, romaine caesar, field greens

Course two: Choose between cedar plankroasted salmon, 6-oz. wood-grilled filet mignon (substitute 8-oz. filet for $5), caramelized grilled sea scallops

Course three: mini indulgence dessert

Six ($50/person). 510 Water St, Tampa,Tampa. sixtampa.com

Course one: Choose between golden beet hummus, shrimp cocktail, garden fattoush

Course two: Choose between polla a la brasa, Florida grouper, barbacoa squash

DINING GUIDE

($59/person, dine-in). 183 2nd Ave. N, St. Petersburg. aielligroup.com

Course one: Maytag blue cheese fondue (tricolored Japanese sweet potato chips)

Course two: Choose between Lala Rossa salad (watermelon/feta/pomegranate vinaigrette) or grilled oysters Bienville (spinach/shrimp butter/ Grana Padano)

Course three: Choose between steak frites (char-grilled hanger steak/ Sea Salt-parmesan truffle fries/olio mania) or zuppa de pesce (lobster broth/saffron rouille/grilled ciabatta/confit garlic clove)

Course four: Choose between limoncello tiramisu (wild berry jam/mascarpone Chantilly cream) or passion fruit-white chocolate parfait (chinola syrup/shortbread cookie)

Seasons 52

($45.50/person, dine-in). 204 N Westshore Blvd., Tampa. seasons52.com

Course three: White cheese mousse cake

The Spaniard at Hotel Alba ($25 for two-course lunch, $40 & $60 for dinner tapas ; dine-in). 5303 W Kennedy Blvd., Tampa. hotelalbatampa.com

Lunch course one: Choose between pan con tomate (toasted ciabatta/fresh tomato puree/ roasted garlic/evoo), shrimp ceviche (citrus poached key west pink shrimp/avocado/ watermelon/radish/salsa macha/cilantro), gazpacho (tomato/onion/cucumbers/pepper), baby kale & spinach salad (sherry vinaigrette/toasted pine nuts/fatty raisins/manchego cheese)

Lunch course two (w/side): Choose between Tampa Cuban sandwich (roasted pulled pork/ salami/ham/mustard/pickles/swiss cheese), blackened mahi sandwich (brioche bun / lettuce/ tomato/ remoulade), grilled manchego & sausage sandwich (ciabatta/manchego cheese/’nduja/dijonaise), choriburger (chorizo-beef patty/manchego cheese/ pickled red onion/lettuce/tomato)

Dinner option one: Choose three ($40) or five tapas ($60); shishito peppers (fried shishito peppers/adobo/garlic aioli), champinones al

continued on page 49

ajillo (mix of mushrooms/garlic/sherry/butter), patatas bravas (marble potatoes/bravas sauce), pork croquettes (pulled pork fritter/malted whole grain mustard), albondigas (beef and pork meatball/tomato sauce/manchego), pinchos de pollo (chicken thigh/za’atar/orange hot honey), calamari fritos (fried squid/sweet peppers/grilled lemon aioli), mejillon con sofrito (mussels/white wine/sofrito/peas)

Dinner option two: Choose one tapas and paella de la casa ($42); bomba rice, chorizo, chicken, mussels, clams, shrimp Teak

($65/person, dine-in). 840 2nd Ave. NE, St. Petersburg. teakstpete.com

Course one: Grilled peach and burrata salad (pickled red onions, house made focaccia croutons, candied almonds, arugula, roasted shallot vinaigrette)

Course two: Banana leaf wrapped halibut (Thai-style coconut sticky rice, sweet and sour petite zucchini, vanilla bean Key lime beurre blanc

Course three: White chocolate and strawberry cobbler (cinnamon crumble, vanilla ice cream) Tibby’s New Orleans Kitchen ($45, dine-in). 1721 W Brandon Blvd., Brandon. tibbys.com

Course one: Choose between boudin rolls (lightly fried spring rolls stuffed with boudin & jack cheese, served with creole dijonnaise), (fried pickle slices (hand-battered. side of remoulade), potato skins (four potato skins topped with andouille sausage, peppered bacon & pepper jack cheese, served with a side of sour cream)

Course two: Choose between 12-napkin roast beef (Slow-roasted and smothered in gravy. Messy!), shrimp & andouille cheddar grits (sautéed natural shrimp, andouille sausage, sweet onions served over cheese grits & finished with red wine gravy), pasta monica (Cajun pan-cooked chicken tossed in a rich cream sauce. Contains shellfish), Jambalaya (scratch recipe, Jimmy Dean®, andouille & New Orleans hot sausage, sautéed vegetables, spices & rice)

Course three: Choose between beignets (Loaded with powdered sugar, four per order), bread pudding (Raisins and house-made Brandy sauce)

Drink specials: Stella Artois ($5) The Tides Seafood Market & Provisions ($45, dine-in). 305 Main St., Safety Harbor. thetidesmarket.com

Course one: Choose between oyster bienville (oysters baked with andouille, shrimp, creole butter, and bread crumbs), caviar deviled eggs (deviled farm eggs, caviar)

Course two: Choose between Blackened swordfish (plantain puree, mango relish), Creole seafood pasta (crawfish, shrimp, tomato, parmesan cream, fusilli pasta)

Course three: Choose between sweet biscuit (berries and cream), chocolate, peanut butter brownie (vanilla ice cream, caramel sauce)

Timpano Hyde Park

($45/person lunch, $65/person dinner; dine-in and takeout). 1610 W Swann Ave., Tampa. timpanohydepark.com

Lunch/dinner course one: Choose between Grilled Artichoke Salad (white bean purée, candied pine nuts, lemon honey vinaigrette), Lobster Arancini

(creamy sugo, parmesan, frisée)

Lunch course two: Choose between Scottish Salmon Burger (fennel, arugula, lemon pepper honey aioli, house-made pickles, brioche), Prime Steak Sandwich (arugula, pickled red onion, calabrian chili honey, horseradish crema, focaccia, served with fries or salad)

Lunch course one: One shareable (miso sweet potato bao (vg), chicken gyoza, korean fried chicken bao, bang bang cauliflower (vg))

Lunch course two: Choose between wagamama salad with tofu (v), chicken pad thai, chicken teriyaki donburi, spicy pork szechuan, avant gard’n (vg)

Dinner course one: One shareable (miso sweet potato bao (vg), pork gyoza, korean fried chicken bao, crispy rice ahi)

Dinner course two: Choose between yasai katsu curry (vg), miso cod soba, chicken teriyaki donburi, spicy pork szechuan, avant gard’n (vg)

DINING GUIDE

Dinner course two: Ricotta Gnocchi (duck ragu, carrot purée, smoked caciocavallo, aged balsamic vinegar), Scottish Salmon

(herb-crusted, charred lemon)

Lunch/dinner course three: Choose between Tiramisu (layers of mascarpone cream & ladyfingers, espresso chocolate chip gelato) or gelato (rotating selection).

Wagamama

($30/person lunch, $46/person dinner; dine-in). 1050 Water St., Tampa. wagamama.us

Drink specials: Thai chili margarita (Ghost tequila. chili liqueur. coconut syrup. fresh lime juice. Japanese chili + lime bitters. cayenne + cinnamon salt rim) [Add any cocktail for $6]

Dessert course: Choose between chocolate layer cake and banana katsu Willa’s

($35/person lunch, $50/person dinner). 1700 W Fig St., Tampa. willastampa.com

Lunch course one: Choose between shrimp ceviche (grapefruit, lime, red onion, cilantro, radish, cucumber, jalapeno), ricotta hazelnut honey toast (aleppo, toasted sourdough)

Lunch course two: Choose between Caesar (romaine, baby kale, grana padano, sourdough croutons, tahini caesar dressing), chicken Salad sandwich (onions, celery, tomato, sprouts, dijonaise, house pickles, sourdough, chips), BEC with chili cheese grits (Cuban bread), roasted carrots and haloumi (farro, baby kale, cirspy quinoa, creamy tahini, toasted sunflower seeds, onions, herbs)

Dinner course one: Choose between shrimp ceviche (grapefruit, lime, red onion, cilantro, radish, cucumber, jalapeno), ricotta hazelnut honey toast (aleppo, toasted sourdough), house salad (mixed greens, onions, watermelon radish, grape tomatoes, carrots, sunflower seeds, crispy quinoa, herby green goddess dressing), tahini Caesar (romaine, baby kale, grana padano, sourdough croutons, tahini caesar dressing)

Dinner course two: Choose between roasted carrots and haloumi (farro, baby kale, cirsph quinoa, creamy tahini, toasted sunflower seeds, onions, herbs), spring pasta (cavatelli, aleppo corn puree, charred zucchini, grilled corn, charred scallions, garlic confit, grana padano), rotisserie chicken frites (half-chicken, salsa verde)

Lunch/dinner course three: Choose between Willa’s Soft-serve

WILLA’S LOOK AT THAT: Willa’s

Wand-ering

By Caroline DeBruhl

Dear Oracle, I’ve been friends with “L” for over 20 years since we were 13. Recently, a close family member of hers was arrested for a terrible crime, which they pled guilty to. L is shocked and devastated and is trying to keep it together. She has made it clear that she isn’t ready to talk about this, but I want to help. Do the cards suggest a way to help her and her family in this trying time?—Friendship over felonies

Cards: Ten of Wands, The Seeker, The Hermit (reversed), Waning Crescent

Dear FOF, it is so difficult and complicated to learn that someone you love did something monstrous. It’s tempting to think that people who do bad things just radiate evil, but often, it’s only one side of them. They might also be thoughtful or funny or a caring parent or friend. It can feel impossible to hold the two truths of “this is a person I love and have wonderful memories with” and “this is a person who caused great hurt” at the same time.

Right now, your friend is dealing with this terrible burden. As the Ten of Wands, this will be something that feels like it will break her but won’t. She will (as will the rest of the family) have to push through. She can make it, but it is going to take an incredible amount of strength. She is also going to be searching for answers. The Seeker and The Hermit reversed act as a pair for this. As The Seeker, L will

probably be searching for the “why” of it. Why did they do this? Why didn’t I see it coming?

Movies and true crime podcasts like to mull over the “nature vs nurture” question when it comes to criminals, but what does that mean to someone who had the same upbringing and shares genes as a killer or child molester or serial rapist? Is this family member the only one who committed this crime or have others too?

With The Hermit reversed, I don’t think your friend will come to these answers very easily. If and when your friend is ready to talk, I encourage you to listen without judgment. Your friend is going to be grieving a past and trying to figure out a path forward. This might include telling you how angry they are at their family member one day and how much they miss them the next. They aren’t fl ip-flopping. They’re human. Relationships can be complex, and your friend will be working through a lot.

Your friend is going through a lot of turmoil, and providing her with peace and quiet might be the best thing right now. It shows her that you’re here, but you don’t require anything from her, even conversation.

Your friend will probably open up to you later on when she’s had time to process more things. When that time comes, listen. But until then, let your company be a place where your friend can rest in the cool dark.

The Chariot reversed suggests to me that this pivot might be something you’ve wanted to do for a while but haven’t. It could be because it would be radically different or because the timing wasn’t right. But it is now.

ORACLE OF YBOR

Send your questions to oracle@cltampa.com or DM @theyboracle on Instagram

Dear Oracle, I had been planning on/working towards moving abroad to work in my company’s international offi ce. My partner and I were very excited, and had prepared to move at the end of the summer but, after spending time with my new potential boss, all I saw were red fl ags. I declined the position and kept my “old” one. However, I feel like all this energy for a big change is still in the air. Any insight into what that might be?—Craving Change

You are The Empress, the compassionate sovereign and earthly mother, fi lled with fertility, worldly knowledge, and creativity. This might mean you start your own nonprofit. This might mean going into academia. This might mean “giving birth” to a novel. This might mean giving birth to a baby. (If this is it, talk to your partner fi rst!) I don’t know what path you need to take.

However, I think you know. When I pulled a card for more information about The Empress, I got The Moon. The answer is right there in your subconscious.

Finally, we have the Waning Crescent, a card of peace and silence. You might take your friend to the movies. It’s out of the house, distracting, and doesn’t require a lot of talking. It’s also dark and one of the few public places you can cry without interference.

If they’re more into museums or nature hikes, try that, too—but keep it low energy.

Cards: Full Moon, The Empress, Ace of Pentacles, The Chariot (reversed) [plus The Moon]

Dear CC, I want to be careful with this interpretation because it can go a few ways. The most obvious thing is you’re right. Change is in the air. With the power of the Full Moon saying, “Go go go!” and the Ace of Pentacles all abloom with opportunity, ideas, and hope, I’d say it’s defi nitely time to pivot to something else.

Whatever this transition is, it’s something that you need to take the lead on. This is your time to rule and create (in whatever way you feel called to.) The Empress is not afraid of hard work and is a worthy adversary for any motherfucker dumb enough to try. Whatever this opportunity is, it’s calling for you right now. You and your partner seem game to embrace big change, so I hope that bravery carries you into your new direction and your partner can support you on that path. (If it’s “parenthood,” I hope your partner is on the same page.)

I’m sorry I can’t be more specific, but I think you need permission more than advice. So go Forth, Empress. Rule your own life. Get more of Caroline and learn about her services at carolinedebruhl.com.

NOTICE OF PUBLIC SALE Pursuant to Section 715.109, notice is hereby given that the following property will be offered for public sale and will sell at public outcry to the highest and best bidder for cash: a 1966 ATLA mobile home, VIN 7163, and the contents therein, if any, abandoned by previous owner Terry Kania and occupant Leila Kania. on Friday, June 28, 2024 at 9:30 a.m. at 100 Holly Drive, Tavares, Florida 32778. ICARD, MERRILL, CULLIS, TIMM, FUREN & GINSBURG, P.A. Alyssa M. Nohren FL Bar No. 352410 2033 Main Street Suite 600 Sarasota, Florida 34237 Telephone: (941) 366-8100 Facsimile: (941) 366-6384 anohren@icardmerrill. com smenasco@icardmerrill.com

Attorney for Tiki Village MHC, LLC

NOTICE OF PUBLIC SALE Pursuant to Section 715.109, notice is hereby given that the following property will be offered for public sale and will sell at public outcry to the highest and best bidder for cash: a 1985 PINE mobile home, VIN WHGA0987 and the contents therein, if any on Friday, June 21, 2024 at 9:30 a.m. at 1116 Fountainview South, Lakeland, FL 33809. ICARD, MERRILL, CULLIS, TIMM, FUREN & GINSBURG, P.A. Alyssa M. Nohren FL Bar No. 352410 2033 Main Street Suite 600 Sarasota, Florida 34237 Telephone: (941) 366-8100 Facsimile: (941) 366-6384 anohren@icardmerrill. com smenasco@icardmerrill.com

Attorney for Fountainview Estates, LLC

NOTICE OF PUBLIC SALE To satisfy the owner's storage lien, PS Retail Sales, LLC will sell at public lien sale on June 22, 2024 , the personal property in the below listed units, which may include but are not limited to: household and personal items, office and other equipment. The public sale of these items will begin at 09:30 AM and continue until all units are sold. The lien sale is to be held at the online auction website, www.storagetreasures. com, where indicated. For online lien sales, bids will be accepted until 2 hours after the time of the sale specified. PUBLIC STORAGE # 08747, 1302 W Kennedy Blvd, Tampa, FL 33606, (813) 435-9424

Time: 09:30 AM Sale to be held at www.storagetreasures.com. 1016Berry, Eliza; 1049 - Moronta, Jackie; 5065 - morris, saffron; 6008Hudson, Kyle; 6082 - Johnson, Willie; 6085 - Willis, Darrell; 7006Rincon, Britney; 7071 - Newman, Theodore; 7092 - Broomall, Alistair; 8065 - Burton, Tatianna; 8093Richardson, Asia PUBLIC STORAGE # 08756, 6286 W Waters Ave, Tampa, FL 33634, (813) 658-5627

Time: 09:45 AM Sale to be held at www.storagetreasures.com . 0113Montoney, Andrea D; 0803 - uribe, marie; 0807 - velez, Ismael; 1131Rodriguez Flores, Aura Luz; 1148Reid, Jamar; 1266 - Perez, Zona; 1338 - Woods, Marilyn; 1360 -

Concepcion, Patricia; 1368Megius, Sam; 1505 - Cooper Family Inc Cooper, Dailan; 1541 - Rios, Julio; 1560 - Cooper Family Inc Cooper, Dailan; 9010 - Cooper Family Inc Cooper, Dailan PUBLIC STORAGE # 20104, 9210 Lazy Lane, Tampa, FL 33614, (813) 658-5824

Time: 10:00 AM Sale to be held at www.storagetreasures.com . B102 - Williams, Roi'tesha; B104 - Ortega, Christine; B114 - Wesley, Talisha; B116 - Gray, Kyler; B121 - lasseter, sharon; C007 - sheffield, allynson; E021 - Speed, Valarie; E052 - Rivera, Ailin; E061 - Garcia, Michael; F005Spooner, Bernard; F018 - Evans, Kim; F066 - Godwin, Katrisha; G002 - Quesada, Andrew; G030 - Ortiz, Luz; H001 - Longuefosse, Elizabeth; H008 - poutou, yanibel; H032valero, luis; H064 - Jimenez, Melissa; J041 - Wilson, LaVonne; K061 - rivera, willie; K071 - Satcher Jr., Benjamin PUBLIC STORAGE # 20135, 8230 N Dale Mabry Hwy, Tampa, FL 33614, (813) 773-6681

Time: 10:15 AM Sale to be held at www.storagetreasures.com 1032Barnhart, Jason; 1054 - Martinez, Kathy; 1083 - Anna's Eatery and Catering Services LLC Campbell, Darron; 1203 - Medero Medero, Theresa; 1227 - Paulino, Rafael; 1231 - Paulino, Rafael; 1247Paulino, Rafael; 1286 - Jones, Andre; 1304 - Isbell, Veronica; 1318 - Moore, Taylor; 1330 - feliu, Denny; 2001 - Valentin, Juan; 2044Paulino, Rafael; 2045 - Urena, Nathalia; 2066 - C urrelley, Alexis; 2148 - Devonte, Rushaud; 2313Durant, Joseph; 2374 - Lopez, Ana; 2441 - Ray, Shedrick; 3001 - Perez, William; 3059 - Gordon, Tammy; 3122 - campbell, Sheletha; 3128Kelly, Donisha; 3182 - stewart, jaqevin; 3205 - Cole, Myesha; 3283Henderson, Letoya; 3316 - Nash, Ronald G; 3372 - Grant, Beverly; 3392 - Lersundy, Carlos; C054Culp, Epiphaney; E022 - Jackson, Sandra; E036 - Mcginnis, Terrance; E062 - luz, Lopez; E064 - Watson, Yonika; F071 - Lockett, Latrece; F103 - Melendez pizarro, Jose; F114 - Smith, Natalie PUBLIC STORAGE # 20152, 11810 N Nebraska Ave, Tampa, FL 33612, (813) 670-3137 Time: 10:30 AM Sale to be held at www.storagetreasures.com . A005 - Johnson- Streater, Herbrinia; A032 - Martinez, Nilsa N; A042Pressley, Gregneisha; A045woods, Shanese; B022 - Philon, Christopher; B029 - Goldsmith, Annie; B040 - Robles, Nelvin; B050Severin, Lee A; B053 - Kelly, Mary; C024 - Walton, Bruce; C045Turner, Jerry; C076 - Cone, Nicole; C097 - knighton, Stacey; D009Woods, Donald; D011 - Harrison, Carrie; D063D - Betancourt, Adiel; D097 - maxwell, Kaia; D109 - Diaz, Tadashy; D111 - amor, Soufiane Ouled; D131 - Shepherd, Marshanee; D132 - Allen, Ty'Cardi; E044 - bates, scott; E054 - Ham, Disheka; E080 - flint, Breanna PUBLIC STORAGE # 20180, 8421 W Hillsborough Ave, Tampa, FL 33615, (813) 720-7985 Time: 10:45 AM Sale to be held at www. storagetreasures.com . 1014Verestin, Carlos; 1015 - andino, Jennifer; 1021 - Weaver, Elise; 1080 - Davis, Bobby; 1141 - Torres, Gisela; A026 - Gonzalez, Yosdani; B014 - Soriano, Karla; B045 -

| JUNE 13-19, 2024 | cltampabay.com

Holmes, Treasa; C011 - Guzman, Monseta; C016 - Kendrick, Pam; C035 - Tinker, Johnessa; C054Kinsey, Charria; C063BROZENSKE, CHAD; D008Rodriguez, Caridad; D010Gonzalez, Mayra; D065 - Maurer, Lisabeth; F007 - DG&L Enterprises LLC. Gonzalez, Diego; F030 - Coffer, Andrew; F039 - Carr, Lisa PUBLIC STORAGE # 20609, 5014 S Dale Mabry Hwy, Tampa, FL 33611, (813) 291-2473 Time: 11:00 AM Sale to be held at www.storagetreasures. com. A003 - Mustard, Lewis; B035Goward, Mark; C026 - Fisher, Misty; D004 - johnson, javaughn; D046algarin, Idalisss; E058 - Poole, Torneece; E073 - Tanon, Raquel; G033 - Alvarez, Daniela; G054Durant, Prince; G067 - BROXTON, HERMAN; G117 - mathews, Jason; G118 - Camacho, Ginaida PUBLIC STORAGE # 23119, 13611 N 15th Street, Tampa, FL 33613, (813) 7736466 Time: 11:15 AM Sale to be held at www.storagetreasures.com. A010 - Rose, Sabrina M; A015Tapia, Yeury; A057 - Nadeem, Sayyed; A061 - Montano, Victoria; A069 - Hunter, Jasmine; A073Russell, Keith; B013 - Scott, Katrina; B015 - Lovell, Amber; B017 - Amaro, Joel; B023 - Keith, Eric; B029 - Robinson, Tameka; B058Thomas, Nicole; B073 - Hernandez Jimenez, Fernando; E002 - Williams, Ebony; F028 - Meyer, Lloyd; G025Carbonell, Lynn; G044 - Long, Shenita; G053 - pitts, Allen; G056Jefferson, Jolisa; H002 - Samuels, Lashella; H005 - Galindo, Jennifer; H008 - Green, Markkiya; H012Palmer, Timothy; H037 - Brown, Olivia; H046 - Turner, Stacy; H068lebron jr, Jimmy; I018 - Williams, Marlon; I032 - Perales, Maria; I041Albert, Orissa; I074 - Banatte, Cariline; J064 - Incline to shine polishing Cline, Johnathan; P035Thomas, Nicole PUBLIC STORAGE # 25723, 10402 30th Street, Tampa, FL 33612, (813) 379-9182 Time: 11:30 AM Sale to be held at www. storagetreasures.com . 0108Chatman, Donna; 0110 - Lowry, Lorisha; 0230 - Oliver, Rosie; 0240Hiller, Kirston; 0259 - Walker, Emoryiona; 0262 - Lee, Anastasia; 0329 - Eleam, Candis; 0336 - Rivera, Luz; 0364 - Finley, bertha; 0371Higgans, Antonio; 0406 - Knights, Anthony; 0407 - Lewis, Raven; 0419 - Morris, Kwesi; 0424 - Glover, Willie; 0448 - Rodriguez, Joshua; 0458 - Ramirez, Jecenia; 0460Osuji, Ndidi; 0506 - domicolo, Bianca; 0545 - Mcclinton, Tiana PUBLIC STORAGE # 25818, 8003 N Dale Mabry Hwy, Tampa, FL 33614, (813) 302-7129 Time: 11:45 AM Sale to be held at www. storagetreasures.com . 0119Hoeksema, Justin; 0164 - cuevas, Katherine; 0209 - Figueroa, Eddie; 0223 - Rojas, Carlos; 0319Stephens, Yolanda; 0332 - Roman, Nathalia; 0340 - Yannette, Amrapali; 0403 - Drzik, Lisa; 0441 - Wilkins, Crystal; 0443 - Brassard, Thomas; 0445 - Williams, Michael; 0519Smith, Natalie; 0569 - Edmond, Thomas; 0637 - Garcia, Reynal; 0640 - Smith, Natalie; 0668 - Serrano, Elizabeth; 0677 - Stewart, Daniesha; 0708E - Shaw, Calvin; 0711 - cohan, shannon; 0808Wilson, Henry; 0819 - Mcphaul, Sheila; 0904 - Smith, Natalie; 1075 -

Benjamin, Beth PUBLIC STORAGE # 25859, 3413 W Hillsborough Ave, Tampa, FL 33614, (813) 379-9139

Time: 12:00 PM Sale to be held at www.storagetreasures.com . A0110 - Jahn, Michael; A0251 - Daniels, Shandrieka; A0256 - Gonzalez Medina, Virgen; A0270 - Miller, Cornell; A0275 - Austin, Mihiiyah; A0303 - Parnell, Joshua; A0309Nousiainen, Karl; A0351 - Baptiste, Cecil; A0352 - Hoar, David; A0356Baptiste, Cecil; A0411 - BRINEZ, HUGO; A0455 - Long, Amanda; A0478 - Hollis, Johnny; A0535Sanchez, Jason; A0552 - hendrix, ariel; A0553 - Broughton, Nyesha; C0628 - Kiley, Timothy; C0633Dawkins, Ashton; C0635 - Simpson, Tamera; C0649 - Lara, Melany Mishell; C0660 - Mannella, Michael; C0668 - Melendez Jr, Michael; C0670 - Bernal, Alan; C0673Brown, Amanda; C0727 - chambers, Brittani; C0736 - KG Southern Lights Gifford, Kelley; C0753johnson, Wayne; C0756 - haynes, Ladaisha; C0758 - Reyes, Cristian; C0791 - Harris, Christopher PUBLIC STORAGE # 26596, 8354 W Hillsborough Ave, Tampa, FL 33615, (813) 393-1832 Time: 12:15 PM Sale to be held at www. storagetreasures.com . 1033 - Hale, Ryemio; 1038 - PEREZ OTERO, MARIA; 1044 - jones, Julian; 1050Lugo, Johanna; 1404 - Kelley, Regina; 1410 - Smith, Bree; 1529crum, A S; 1544 - Wildgoose, Angel; 2056 - Carter, Jennifer; 2079Ziedenweber, Sara; 2083 - Gomes, David; 2191 - Romero, Pedro; 2225levi, Daniel; 2226 - Hutcherson, Sadarius; 3004 - Williams, Melanie; 4207 - George, Alston; 5106Zavala, Brianna PUBLIC STORAGE # 27408, 4625 W Gandy Blvd, Tampa, FL 33611, (813) 666-2471 Time: 12:30 PM Sale to be held at www. storagetreasures.com . 2053Johns, Rawnda; 2072 - Cates, Anthony; 2114 - Montgomery, michelle; 2128 - Mills, Jacob; 3007Samba, Liz; 3072 - davis, gregory; 3125 - Perez, Edwin Grullon; 3151Wood, Presley; 4022 - Gilley, Latonya; 4037 - Maxim, Melissa; 4050 - Watkins, Lindsey; 4119McMahon, Loren; 5032 - Lopez, Angel; 5042 - Diaz, Nadine; 5115Halter, Hayli; 5195 - Dannelevitz, Suzy; 5201 - Dannelevitz, Suzy PUBLIC STORAGE # 29149, 7803 W Waters Ave, Tampa, FL 33615, (813) 670-3098 Time: 12:45 PM Sale to be held at www.storagetreasures. com. 1019 - Lopez, Eli; 1123Weaver, Roger; 1150 - Weaver, Roger; 1177 - Santana, Mark; 1204Britton, Allen; 1205 - BENDUS, EMILY; 2033 - Saunders, Logan; 2041 - Harris, Lisa; 2070 - eldemire, Craig; 2117 - George, Kelli; 2234HUED, LUIS; 2367 - Rodriguez, Ernesto; 2376 - Greene, Kevonna; B013 - Matera, Carolyn Public sale terms, rules, and regulations will be made available prior to the sale. All sales are subject to cancellation. We reserve the right to refuse any bid. Payment must be in cash or credit card-no checks. Buyers must secure the units with their own personal locks. To claim tax-exempt status, original RESALE certificates for each space purchased is required. By PS Retail Sales, LLC, 701 Western Avenue, Glendale, CA 91201. (818) 244-8080.

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