Latin American restaurant Parasol—with beautiful views of both Tampa Bay and the hotel’s pool— made its debut at 501 5th Ave. NE earlier this week.
A press release says the newly-opened restaurant offers an “island-like atmosphere” and a menu inspired by Latin-American flavors.
Parasol’s seafood-focused menu features small plates of tuna tartare, grouper ceviche, jicama ensalada and lobster quesadillas, in addition to tropical-inspired cocktails like the Chilcano—a blend of the high-proof fermented grape juice spirit pisco, ginger, strawberry and lime.
A variety of salads, sandwiches and refreshing desserts are also offered alongside an expected spread of beer, wine, seltzers and frozen cocktails.
The restaurant is adjacent to The Vinoy’s massive pool, located between the hotel’s two main towers, and offers outdoor open-air seating.
The debut of The Vinoy’s newest dining concept has no effect on its other restaurant Paul’s Landing, which has been open since 2018— the same year that the hotel was purchased by Bryan Glazer-led SCG Hospitality LLC for a whopping $188.5 million.
In addition to American restaurant Paul’s Landing and the newly-opened Parasol, The Vinoy also sells coffee and pastries from recently-opened cafe Lottie, lush cocktails from its bar Veranda and casual eats from the Vinoy Club Grill, located on its Snell Isle golf course.The Parasol is one of the many facets of the historic hotel’s multi-million dollar renovations, which finished its first phase a few months ago. One big change that folks can expect in the future includes an expansion of its fine dining restaurant Marchand’s Bar & Grill, which has been closed since 2020.
The Vinoy Resort & Golf Club, a true St. Pete landmark, will celebrate its 100th birthday in 2025.
There are no social media pages for Parasol just yet, so head to thevinoy.com for the latest information on St. Pete’s newest restaurant.
Parasol is open daily from 11 a.m.-7 p.m. and reservations can be made via opentable.com or by calling its host stand directly at 813-618-4044.
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This article appears in Jul 6-12, 2023.

