Dining and Drinks

Hyde Park Village will be new home of iconic Goody Goody restaurant

Published:
Richard MullinsTribune staff

Ever since Richard Gonzmart bought the dormant Goody Goody brand name last year, he’s been scouting across Tampa Bay for the perfect site to build a reincarnation of the beloved drive-in burger brand.

Now the patriarch of the Columbia Restaurant Group says he’s found a spot in the heart of South Tampa: Hyde Park Village at 1601 W. Swann Ave., directly next to CinéBistro. There’s no official opening date yet, but construction could begin soon.

Fans of the original Goody Goody sites will find plenty of old favorites, including the “Secret Sauce” for burgers, along with the house-made ice cream pies, including the signature butterscotch pie. While the original Goody Goody operated as a drive-in for decades, this location will be a “fast-casual” style, with table service.

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Pop-up foodie events coming to Tampa Bay area

Published:   |   Updated: April 9, 2015 at 05:50 PM
Richard MullinsTribune staff

Alyse Pask has a unique idea for local foodies.

It involves the most advanced cuisine imaginable and exists for only one night.

These ever-so-temporary foodie, pop-up paradises will be called “The Rooted Door.” They’ll sprout up for only one night apiece at places like Sweetwater Farms, and potentially Tampa Theatre and The Dalí Museum, brought to life by a procession of Tampa’s most talented chefs.

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Behind the Bar: How to make a cucumber gimlet

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By Olivia Stacey

Whether you’re entertaining, relaxing or looking for the right drink to compliment a meal, cocktails and spirits can enhance the experience. In this edition of “Behind the Bar,” we go to Epicurean’s Elevage in South Tampa where Roger McQueen shows us how to make a refreshing cucumber gimlet.

This cocktail pairs well with charcuterie, grilled vegetables and seafood, making it an excellent choice for spring and summer in Tampa Bay. Here’s what you’ll need to shake it up:

♦ 1.5 oz. Hendrick’s gin: McQueen suggests Hendrick’s gin because it’s floral with hints of cucumber.

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‘Chicken Salad Chick’ restaurant coming to Tampa

Published:
Richard MullinsTribune staff

Stacy Brown was a college student at Auburn University years ago when she came upon an idea for a restaurant focused on one thing: chicken salad.

She was a proud “Southern chick.” She loved chicken salad. So did most people she knew. But Brown found everyone’s favorite chicken salad was quite different than everyone else’s. She figured lots of other Southerners would enjoy a place with a dozen different varieties of chicken salad. So, she started Chicken Salad Chick, a hot new restaurant chain that’s now operating across the South and announced plans Friday to open a 3,555-square-foot Tampa location at the University Collection on East Fowler Avenue.

The chain is yet another example of the hip trend in the restaurant scene to start up a place devotedly focused on a single item. Now there are restaurants focused on macaroni and cheese, including Tampa’s own Max & Chz. The pasta-centric national chain Noodles & Co. is expanding like mad.

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Castile offers penny bottles of wine

Published:
TBO Seen Staff

Looking for a way to unwind after a long work day? Tuesdays are the new Fridays at Hotel Zamora’s Castile on St. Pete Beach.

A penny may not get you much at most Tampa Bay eateries, but at Castile it will score you a bottle of wine on Tuesday nights.

Castile is offering your choice of a bottle of house Chardonnay or house Cabernet Sauvignon for just a penny with the purchase of an entree.

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SideBern’s reopens with new identity as Haven

Published:   |   Updated: March 30, 2015 at 06:23 PM
By Olivia Stacey

Cheese and charcuterie, a warm ambiance, and an impressive wine list are just a few things you can expect from Haven, the newest addition to the Bern’s family of restaurants.

Executive Chef Chad Johnson said guests will find the same high-level food of Bern’s but in a “less stuffy” way.

“Really, what we wanted to create, I think, more than anything was an atmosphere where you could come in and get a really high-quality dining experience, but it’d be more of a neighborhood joint,” he said.

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75 trucks participate in ‘World’s Largest Food Truck Rally’ in Tampa

Published:
Geoff FoxTribune staff

Richard Rauscher was surrounded by an array of food trucks offering a variety of cuisine Sunday during the “World’s Largest Food Truck Festival” at the Florida State Fairgrounds.

A Tampa resident, Rauscher was hungry, but he had to decide what to eat first.

Did he want lobster rolls, scallops or crab cakes from The Maine Thang?

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World’s Largest Food Truck Festival means mobile munchies at Tampa fairgrounds

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BY KAI MILLER Tribune staff

Get your palate ready and prepare for a food-truck grub induced coma this weekend. The World’s Largest Food Truck Festival Ever 3!, presented by Generation Food Truck’s Jeremy and Candy Gomez, will return to the Florida State Fairgrounds for a third year.

Since earning the Guinness World Record for the largest parade of food trucks, Jeremy Gomez has focused his efforts on quality as oppose to quantity this year. “It’s got kind of boring trying to beat our own world record,” Gomez said. “So, we’re taking the best of the best. We don’t want to repeat the same food items.”

The event set for 11 a.m. to 7 p.m. Saturday, and 11 a.m. to 6 p.m. Sunday, will feature more than 75 mobile grub hubs. “It won’t be as large as last year,” Gomez said. “I’d like to say no more than 100 at any point. It gets overwhelming for people.” Among the delectable selections are Caribbean inspired cuisine, lobster, pad thai, and even tropical popsicles.

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South Tampa GrillSmith will close March 30

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BY RICHARD MULLINSTribune staff

GrillSmith

The site at 1108 S. Dale Mabry Highway was the only one among five that suffered lagging sales, company officials said, while some others showed “double-digit” growth.

“Since the economic downturn, the South Tampa location has been underperforming,” said GrillSmith senior marketing manager Shelly Sarbaugh. She declined to describe any of the factors for the performance, but added that the company was working to accommodate customers and employees.

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Locale Market launches to-go orders

Published:
TBO Seen Staff

Craving gourmet food on-the-go? Locale Market, nestled in St. Petersburg’s Sundial complex, is now offering their chef-made creations for pick up.

Guests can place their orders in-store, by phone, online or through the Locale Market mobile phone app. To-go orders are retrieved at the Italian Food Co. counter, while curbside pickup items are brought to vehicles outside the market’s Second Street North entrance for a $3 fee from 11 a.m. to 8 p.m. on weekdays.

A $20 minimum is required for phone or curbside orders. Group ordering is also available.

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