Tampa Bay, FL

Bae Tampa

Bae Tampa

Tampa Bay is more than Florida sunshine. It’s where fresh-air fun meets a diverse array of outdoor dining adventures filled with innovative menus and stunning waterfront views. Food halls, fresh seafood, award-winning local craft beer and spirits, and Native-inspired flavors are all on the menu.

Many of Tampa Bay’s must-try dining destinations and finest places to stay are conveniently located along the Tampa Riverwalk. With 2.6 miles of scenic waterfront views, you can walk, kayak, stand up paddle board, bike or even water bike to restaurants, parks and attractions.

Open-air Dining and Fun

One major highlight of the Tampa Riverwalk’s south end is Sparkman Wharf. This waterfront, open-air dining and entertainment destination is sure to satisfy any appetite. Among its 10 outdoor dining choices are Edison’s swigamajig divebar and fishkitchen, where the chef is a four-time James Beard Foundation semifinalist, along with the Detroit-style pizzeria Corners Pizza and more. After dining, head to the Fermented Reality outdoor biergarten to savor some of Tampa Bay’s many award-winning local craft beers.

Bae Tampa

Savor Native-inspired flavors with a twist.

Accessible from the Tampa Riverwalk and with a patio overlooking the Hillsborough River from the trendy Tampa Heights neighborhood, Ulele takes its name from a storied Native American princess. The menu includes an innovative mixture of Native-inspired flavors, many of which are cooked on a 10-foot barbacoa grill, with ingredients indigenous to local waters and farms. Look for loads of Gulf oysters, fresh Florida fish and locally grown beef. Then, top off your meal at the onsite Ulele Spring Brewery.

A food hall experience of historic proportions

Armature Works at the Heights is a feast for the eyes, mind, and of course, palate. This food hall is set in Tampa Electric’s old streetcar warehouse. While the building’s history stretches back to 1910, many of the original materials have been carefully recycled in Armature Works’ design.

The sheer variety of dining options offered makes Armature Works at the Heights a landmark in its own right. Barbecue, Mediterranean cuisine, wood-fired pizza, empanadas and more are all available, so you can mix and match your favorites before settling down to take in the view of boats passing by.

Ready for your taste of Tampa Bay?

Explore more of Tampa Bay’s many outdoor dining adventures and start planning your trip today. VisitTampaBay.com

Food for thought

Peruvian 4 Servings Ceviche

While many have successfully created their own delicious renditions of this famous, refreshing dish, ceviche in its truest form comes from

Peru. Simple, light and tasty, this is the perfect spring treat. - Ernesto Noblecilla

INGREDIENTS

1½ lbs of fresh red snapper cut in small cubes ½ cup red onion sliced into thin strips ¾ cup fresh lime juice (about 8 limes) ½ cup cilantro, finely chopped 1 Tbsp garlic paste, minced 1 large sweet potato Salt (to taste) Black pepper (to taste)

OPTIONAL

Dried yellow hot pepper paste or thinly sliced deseeded jalapeño peppers (to taste).

INSTRUCTIONS

Place the sweet potato in a saucepan and cover with water. Simmer until the potato is easily pierced with a fork, drain and set aside to cool. Place the thinly sliced onions in a bowl of warm water with a pinch of salt, let stand for 5 minutes, drain, pat dry and set aside. In a large plastic or glass bowl, mix the freshly squeezed lime juice, fish cubes, onions, salt, black pepper, garlic and cilantro. Stir the optional hot peppers into the fish mixture. Set aside to marinate, stirring occasionally. Expert tip: When marinating fish in lime juice, you’ll know it’s done when the fish is firm and opaque whitening takes place. To serve, peel the sweet potato and cut into slices. Spoon the ceviche with its juice into plates, add a couple of slices of sweet potato on the side and you’re ready to ceviche and chill.

As one of America’s most well-traveled historic travel destinations, Gettysburg opens our arms and hearts to all new and returning visitors. Taste luscious farm-to-table cuisine and drink in the charms of Adams County on our multi-beverage Pour Tour. We’d love to see you as we all work together toward a newly inspired time for safe recreation, dining, and traveling. Don’t forget to check our online safety updates.

Food for thought

Spicy Smoked Mahi-Mahi

Mahi has an unbeatable flavor; the noticeable lack of “fishiness” allows for the true, sweet, flavor of the fish to shine through. This dish finds a near-perfect balance of spicy, sweet, and savory components. The serrano works with the cedar to create an unforgettably bold bite while the cilantro and lime work together to cut the heat of the pepper. - Cody Noblecilla

INGREDIENTS

4 Servings 4 mid-sized Mahi-Mahi Fillets Wood plank of choice Olive oil 1 cup of cilantro 4 key limes (zest and juice) 4 mid-sized serranos Salt and pepper to taste

When smoking fish, the pick of the wood is very important. Personally, I chose to use a cedar plank as a perfect accent to the natural flavors of the Mahi. Otherwise, your standard apple, cherry, or hickory wood will do just fine. Start things off with your choice of fillet; frozen Mahi is the easiest to find and works great! However, when available, fresh is always best. Fresh fish should be chilled in the fridge for one hour before preparation. If starting from frozen, begin the process immediately once your fillet has thawed.

It’s important to completely soak your wood plank in water. When wet, your plank will produce far more smoke allowing for a more consistent taste. After an hour of soaking your wood plank, you can heat your grill and begin to prepare your fish. INSTRUCTIONS Lather your fillets on both sides with olive oil. Add salt and pepper to every part of the fillet to taste. Cut the cilantro to your desired size and sprinkle consistently over the fish. Coat each fillet with the zest of one lime. hinly slice serrano peppers and distribute them evenly atop of the fish. Place your seasoned fillet on your soaked plank. Allow the fillets to smoke at 350°F for around 45 minutes. You’ll know the fish is cooked when the internal temperature of the thickest part of the fillet reaches 145°F for at least 5 minutes. After your fish is cooked, add lime juice to taste.