Get the Good Stuff at Gratzzi Italian Grille (2024)

Austin-style Tex-Mex has landed in the Tyrone area of St. Petersburg by way of Wicked Cantina. The restaurant originated in the Sarasota area and has two locations in that vicinity – Anna Maria Island (Bradenton Beach) and downtown Sarasota. The restaurants are locally owned by some folks who are enthusiastic about sharing this cuisine from Austin with the area. The restaurant sits off of an access road that runs parallel to Tyrone Blvd – right by Harold Seltzers, for those who are familiar. The space is quite large with an inviting bar area, vast dining room and plenty of seating space for hungry diners waiting on a table. The waiting space, as we noted, is essential. We visited Wicked Cantina on a bustling Friday night where the wait for a table was at least 20 minutes. They also have a thin standing bar behind the main bar where you can enjoy a drink to ease the pain of waiting. The restaurant is very open and artfully decorated. The artistic feel also carries through to the outside space. Local St. Pete artist Derek Donnelly is to thank for the beautiful art that adorns the interior and exterior of the eatery. Another aspect that adds to the appeal of Wicked Cantina is the live music which occurs daily from 6:00PM until 9:00PM. In my opinion, live music always amplifies the environment of a dining establshment, especially when it’s as superbly executed as the music that we had the pleasure of listening to during our meal from Paul Cataldo. When we arrived at Wicked Cantina, the wait was about 25 minutes. We couldn’t believe how many people were there. If you intend to visit, plan accordingly. The restaurant does not take reservations, however the bar area is first come, first served. We added our name to the list and then migrated over to the bar for a drink. We sipped our beverages in that area and then after about ten minutes, two bar seats became available and we bellied up to the bar for our meal and took our names off of the waitlist. We always prefer dining at the bar. To kick things off, I started with the Wicked House Margarita with premium silver tequila, triple sec and fresh lime juice. It was everything that I hoped for and not too sweet – this turned out to be the theme for each of the four co*cktails that we had throughout the duration of our visit. My husband started with the Mezcalita, which is something that I would usually gravitate towards. It’s comprised of mezcal, triple sec and freshly muddled orange. It’s refreshing, but carries notes of smoke, which we fully enjoyed. If you’re a fan of mezcal, I highly recommend giving this simple sipper a go. As soon as you’re seated (at the bar and in the dining room), complimentary chips and salsa are soon to follow. I love this gesture, but it often gets me into trouble because I have a difficult time with self control – more often than not, I fill myself up before any other food arrives. The salsa was a delight. It’s thinner in consistency, with plenty of flavor and the slightest hint of heat. Wicked Cantina’s menu is quite large, which can make ordering a bit difficult because everything sounds appetizing. We wanted to try as much as possible so, per usual, we ordered strategically. Their menu boasts all of the Tex-Mex classics – tacos (street and crispy), burritos, enchiladas, fajitas, bowls, burgers, quesadillas and more – much more. We started things off with the Wicked Queso. This queso is topped with ground beef, pico and pico de gallo and is served with tortilla chips. The portion size is idyllic for a starter. It didn’t disappoint in the least, in fact, we couldn’t stop eating it. It was loaded with cheesy queso flavor and the amount of toppings were just right and added some welcomed flair. We also ordered the Bar Taco Trio from the menu which comes with three crispy 4″ tacos of your choice. You can choose from chicken, shrimp, carnitas and grouper. We selected carnitas, chicken and blackened shrimp and instead of crispy, we opted to have them served as street style tacos served on small tortillas. Each taco was unique in character and the shrimp was the unanimous favorite. It was served with a delicious chipotle aioli which is what truly set it apart from the others. I highly recommend this appetizer as it is a fantastic way to experience a few different taco variations. After the salsa, queso and taco trio were devoured, we were ready for our next co*cktails. I opted for the Wicked Paloma with Don Julio silver tequila, grapefruit soda and fresh lime and my husband selected the Boss Margarita Don Julio blanco tequila, triple sec, fresh lime and a floater of Grand Marnier. We absolutely loved both drinks. They weren’t fussy nor sweet and you could taste the essence of the liquors in both, which we welcome. We asked the bartender to guide us when it came time to order our mains. She informed us that the Cowboy Brisket Bowl was an item that we shouldn’t overlook, so of course, we ordered it. I am the utmost happy that she suggested this because it ended up being my favorite thing that we ordered (not to discredit anything else that we had, because it was all wonderful). The flavor notes that came through in the brisket were phenomenal and it was cooked to absolute perfection. Had it been served alone it would’ve shredded with just a spoon. The other ingredients in the bowl only amplified it – they all acted as a brilliant supporting cast. The bowl is comprised of rice, a tasty jalapeño slaw, house cheese blend, pickled onions, sliced avocado, chipotle aioli, pico and cilantro. It’s everything that I want in a bowl. The portion is healthy and the leftovers were fantastic […]

Get your most important meal of the day at Taylor Sam’s in downtown St. Pete. The breakfast menu is top notch and has everything from a quick breakfast sandwich to hearty omelettes, specialty caffeinated drinks and more. Hungry for lunch? No problem. Whatever you’re craving, Taylor Sam’s has it. It’s a casual spot for breakfast and lunch with dine in or to-go services. Every time I visited, I found a bustling vibe with families, business meetings, solo diners and more. Much like their first location in Brick, New Jersey, which opened up in 2013 with the goal of offering a great breakfast and lunch experience for the local residents and visitors to the Jersey Shore, it’s nice to see that similar vision here. Because St. Pete, as we know it, is tourists and locals alike. Speaking of New Jersey, Taylor Sam’s got its name inspiration from Taylor Ham, also known as pork roll, a delightful meaty creation from the heart of New Jersey. John Taylor is credited with creating the product in the late 19th century. But the debate sizzles: Taylor Ham or pork roll? Whichever you choose, it’s undeniably delicious. The menu at Taylor Sam’s uses both. My go-to pick at Taylor Sam’s: The Original Taylor is their mouthwatering sandwich packed with pork roll, fried eggs and American cheese, all nestled between a kaiser roll. It’s an absolute must-try. I will continue to order this and recommend it to all. I believe you can also get it served on a New York bagel. It’s the perfect bite, filling, but not leaving you ready for a food coma, and the melted cheese gets me every time. Auntie Karen chose the Taylors Benedict, a comforting delight boasting pork roll (she swapped it for sausage), poached eggs, creamy hollandaise, and a Thomas’ English muffin, accompanied by home fries. She also added a side of avocado. Verdict? Very good. I couldn’t pass up on the weekly special featuring hand-separated egg whites, smoked turkey bacon, baby spinach, homemade guacamole, chipotle sauce and a toasted fresh New York everything bagel, served with a side of melon. The option to add cheese was available but I decided to skip it. This was massive and a little hard to eat but the flavors were there. I especially loved the New York bagel for its perfect chewiness and distinctive taste. Chipotle sauce gave this perfect breakfast a little spice. A side of home fries is always a win. They’re crispy on the outside and soft on the inside. Yes, please. Auntie Karen’s favorite, an iced mocha. She liked it and said it gave her a long lasting caffeine buzz all day. Not in a coffee mood? The freshly squeezed juice was incredibly refreshing, sweet and tangy. I’d like to go back to enjoy more of their lunch menu. They have burgers, sandwiches, bowls, soups, snacks and salads. I absolutely demolished the Taylor Chop Salad, which is a delightful mix of char-grilled chicken, olives (I asked to remove them), tomato, cucumber, chopped egg whites, bacon and cheddar over romaine, paired with my choice of dressing (balsamic). Think crisp, filling and the ideal lunch. Taylor Sam’s is a great spot in downtown St. Pete. with an extensive and fresh menu. It’s a delight and the options seem endless. The staff’s optimism brings a local vibe to the place. My family that was visiting loved it too. It’s perfect for a fulfilling breakfast or lunch.

Sea Grapes Eatery, nestled in the heart of St. Pete Beach, has undergone a culinary evolution since my last visit in 2022. Initially known for its wine-forward bar and array of small bites and Cheese & Charcuterie offerings, Sea Grapes has now transformed their menu to Latin-inspired Florida cuisine with the creative help of Chef Alex Rodriguez (owner/chef of Lolita’s here in St. Pete. He also worked under celebrated chef Jose Andres in Miami.). Running the daily kitchen is Chef Mauricio Jiminez. The menu features a selection of seasonal small plates, pastas, and full entrees. While maintaining its extensive wine list, Sea Grapes now has a full liquor bar to complement its revamped menu, catering to diverse palates. Opting out of the co*cktail route, my friends and I indulged in a couple of bottles of wine. While I’m no wine connoisseur, the selections we went with were the ideal accompaniment to our meal. For appetizers we decided on the Crab Croquettes, Whipped Feta + Honey, and Burrata + Prosciutto. Other options included Shrimp Ceviche, Wagyu Beef Carpaccio, Baked Brie Brulé, and the Chef’s Choice Charcuterie Board. The Crab Croquettes with Spanish rice, cilantro yogurt, sofrito, and pimento oil, exuded savory smokiness and had a surprisingly generous portion of crab. The Whipped Feta + Honey, accompanied by mango & date chutney, honeycomb, pistachios, and peppercorn dust, was a symphony of sweet, salty, and savory flavors, leaving me practically licking the plate clean. Not to be outdone, the Burrata + Prosciutto, with its blend of sweet guava preserves and savory prosciutto atop toasted ciabatta, was a true palate pleaser. Moving on to the main courses, Sea Grapes continued to impress. The Lobster Mac & Cheese, featuring lobster escabeche, orecchiette, peppers, and Manchego fondue, was a savory delight bursting with flavor, making the classic dish near perfection. In many restaurants mac & cheese falls flat due to a lack of flavor, but that is definitely not the case with this dish. Equally impressive was the Lomo Saltado, with sliced steak tenderloin, tomato, red onion, pommes frites, and a soy sauce + balsamic vinegar marinade, created a combination of flavors that left me craving more. The steak was perfectly cooked, tender, and full of flavor. And while the steak was a standout, I can’t lie, the fries were my favorite part. They were cooked cripsy and caught the dripping sauce to create an irresistible bite. The Sea Grapes Gnocchi featured a cilantro cream sauce, cherry tomatoes, corn, and rustic bread, with scallops substituted for chorizo upon request. (Scallops were served on the side, so they are not pictured) The Savory Scallop Pasta with cilantro lime butter, cherry tomatoes, chimichurri, and fresh seared scallops created an exciting combination of flavors. However, I found myself looking for more chimichurri to elevate the dish. Despite this minor critique, the pasta was undeniably delicious. The scallops on both dishes were cooked perfectly. Other entrees that piqued my interest were the Sea Grapes Paella, Mole Beef Short Rib, Jerk Lamb Lollipops, and the Salmon a la Parilla. Though our stomachs were at capacity, we couldn’t resist a glimpse at the dessert menu, which included options such as Key Lime Brulé and Chocolate Tres Leches. Alas, after a night of indulgence, there was no room left to try these delectable treats. Despite a massive menu shift, Sea Grapes’s impeccable service and inviting ambiance remained unchanged from my first visit. Without a doubt, Sea Grapes Eatery stands as a must-visit destination for anyone seeking an exceptional dining experience in St. Pete Beach.

This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche

All food enthusiasts, whether they admit it or not, share this wish in common: to be the authority on restaurant recommendations within their social circle. Specifically, we foodies want nothing more than to be the people who have the niche, undiscovered eateries on their lists; the unassuming restaurants that pack a huge punch with their food. Pho Kien Giang is that restaurant. Eating here will not only delight your palate, but solidify your status as the go-to for food recs. While it’s not exactly undiscovered, this humble, family-owned eatery hasn’t gone mainstream just yet – but after eating here twice, I have no idea why. If you want a no-nonsense, insanely reasonable, and just downright delicious and authentic meal, this is your spot. [Kiên Giang is a province of Vietnam, located in the Mekong Delta region of southern Vietnam – Wikipedia. Pho pronounced FU, is a flavorful, hearty soup that is the national dish of Vietnam.] And if you weren’t convinced already, this restaurant was recommended to me by none other than Chef Michael Roberts, Chef de cuisine of Wild Child. One of my best friends is Vietnamese, and this place has earned his seal of approval. Located in a small commercial complex in Pinellas Park, Pho Kien Giang has been approached with skepticism by some first-time visitors, according to their Google Maps reviews. Especially after dusk, it’s understandable to pull up in front and think “Am I in the right place?” Don’t worry, though – the restaurant and the little Asian market next to it generate a lot of foot traffic in the area, so my friends and I have never felt unsafe. In fact, its mysterious exterior only heightens the restaurant’s low key, secret, cool vibe. The interior is a large, simple dining room with ample seating, a combination of rectangle tables and chairs, and booths off to the side. One thing to be sure, is that there will always be people inside. Both my visits were on weekends, and I haven’t encountered any crazy crowds or had trouble with parking – but the restaurant is always buzzing. Let’s skip to the good part, shall we? Pho Kien Giang boasts an extensive, 3-page menu with dishes named in Vietnamese, accompanied by brief English descriptions. The menu is also numbered. One can find a dazzling array of authentic Vietnamese items – cult classics like the famed Vietnamese rice paper rolls, pho, and bun bo hue are available, and done incredibly well. There’s a whole section for Pho, and there are more than ten options for which meats/cuts of meat you’d like. Arguably the most exciting part, is when you order Pho, you will receive a large plate stacked with bean sprouts, lime wedges, and so much Thai basil that I feel almost obligated to shove it into my bag and take it home to propagate. These are meant to accompany the Pho, and they make the already-perfect dish even better. The beef-stock-based broth is always light and seasoned to perfection and the flat rice noodles are abundant and chewy – no matter which meats you choose. While all the dishes are incredible, the mark of authenticity is so evident in all of the noodle soups. Broth making is an art, and it’s immediately evident when one has been simmered slowly and seasoned with care. Every broth that comes out of Pho Kien Giang is packed with flavor. Some other noodle soups we have tried are: Bun bo hue – with pork-based broth, it’s more rich and loaded with spice and bold flavors, as is evident from the telltale red color and bright droplets of oil on the surface. In a testament to their authenticity, Pho Kien Giang does theirs with blood cubes and pork hock. Mi Hoanh Thanh Xa Xiu (Egg noodle soup with wontons and roast pork) – I found this to be a more savory-tasting broth than that of Pho; it seems more complex in flavor yet equally light on the palate. The roast pork was tender, and the wontons in all the soups were just tender little delights. The egg noodles offer a richer taste and more fulfilling sensation than rice noodles; think of the feeling of eating pasta. Some other notable dishes are the $3.50 appetizers, like the various soups, and the $2.95 rice paper rolls. One serving is two generously filled rolls, and they come filled with roast pork, shrimp, and the classic fillings (rice noodles, herbs, etc.). I tried broken rice for the first time, which is a very common dish in Vietnam that I had never heard of before. If you visit, make sure to take advantage of the various options; Pho isamazing,but when else will you get to eat such a diverse and unique array of authentic Vietnamese food? The broken rice I got is pictured below, but it’s mainly rice with assorted meats and accompaniments. I shamelessly covered mine with the sauces offered at the table (hoisin, soy, fish sauce, sweet chili sauce – just to name a few), and relished. The value for money at this restaurant is truly astounding. The noodle soups, for example, come in huge bowls and you can upgrade it to a large size for merely $0.75. Truly some of the most reasonable and high-quality food offered in the area. You simply cannot miss the drinks and desserts too, on the last page of the menu. My friend got this Chrysanthemum tea drink that we agreed was refreshing and sweet. The specialty coffee lover in me goes absolutely wild for their authentic Vietnamese iced coffee (Ca phe sua da). Words don’t do this drink justice; they use about a 50/50 ratio of condensed milk to brewed coffee, and the syrupy, strong coffee is pure bliss. That kind of taste cannot be replicated. They give you a cup with ice to pour it over once it’s brewed, and I dream about it regularly. Did you know the reason why Vietnamese coffee has such a distinct […]