Last week, CW’s Gin Joint launched in downtown Tampa. The anticipated destination — where thoughtfully made cocktails (beloved sippers alongside lesser-known throwbacks), an extensive-meets-eclectic selection of spirits and, yes, food collide — occupies welcoming, stylish digs at 633 N. Franklin St.
Menu items — everything from raw oysters to risotto to short ribs — include shareable boards, starters, seafood dishes, entrees, sandwiches and desserts. Gluten-free and vegetarian options are on hand, and even the sides sound tempting. Think lobster mac and portobella fries, people.
Reservations can be made through the Gin Joint website or OpenTable. This food editor can’t wait to test out that Gin Matrix again.
• No stranger to evolution, FarmTable Kitchen has announced more changes for its 3-year-old operation. On the second floor of Sundial’s Locale Market, the casual downtown St. Pete restaurant — originally established as a small-plate wine bar with an Italian direction — plans to evolve into FarmTable Cucina, a decidedly Italian-inspired joint with 224 seats and fresh, rustic cuisine driven by seasonal and regionally sourced ingredients.
The transformation’s completion is slated for the end of October.
“FarmTable Cucina offers one of my favorite styles of dining. It’s casual, family-style with sharing plates and authentic dishes that combine the highest quality ingredients to bring flavor to every bite. This Italian-inspired style of dining is who FarmTable was always meant to be. It’s been an evolution and now we can celebrate and enjoy what we’ve become,” said Michael Mina, a chef-partner behind Locale alongside Don Pintabona, in a statement.
With a culinary team still led by executive chef Jeffrey Hileman, Cucina is set to feature two updated a la carte menus of returning favorites like house-made pasta, pizza and fresh bread — plus new offerings — inspired by first-generation Italian-American Pintabona. Expect a lighter lunch spread with burgers and sandwiches from 11 a.m. to 5 p.m., followed by an expanded lineup for dinner until close.
Guests can also look forward to a revamped list of wines and spirits at the 22-seat full bar, as well as enhancements to the al fresco patio spaces outside — among them a private back patio (meant to accommodate seated dinners for up to 10 or reception-style events for up to 20) and an additional 56 seats for the main patio dining area.
“We continue to learn from our guests, and we’ve evolved into a truly locally-driven restaurant — one that’s been shaped by the locals who share their feedback with us and one where they feel comfortable, like they’re at home,” according to Justin Yu, the restaurant’s general manager. “This is an exciting new chapter for our restaurant and we’re honored to be a part of St. Pete’s vibrant culinary community.”
• Live music, themed nights and local craft beer unite inside 5 Star Dive Bar, an Ybor City newcomer at 1811 N. 15th St.
Nearby, an Indian restaurant called Rasoi has a “coming soon” banner on display at the former site of Cristino’s Coal Oven Pizza, which closed at 1701 E. Eighth Ave. last year.
• A perennial breakfast haunt with crowd-pleasing lunch options recently expanded to downtown St. Pete. Opened late last month, The Frog Pond’s third location at 890 Third Ave. S. is part of Webbs Plaza, which also houses Domino’s and Family Dollar.
For those who haven’t ventured to St. Pete Beach or Redington Shores to get a taste of the restaurant’s generous portions, an order of eggs Benedict or Belgian waffles is a fine place to start. Come hungry.
• A few other food news tidbits: The grand opening of Metropolitan Ministries’ edible cookie dough shop Dough Nation, located at 505 N. Tampa St., kicks off at 11:30 a.m. Friday in downtown Tampa. Freebies and discounts are being offered through Oct. 31 in honor of Phở Bowl’s Clearwater premiere at 1550 N. McMullen Booth Road. And St. Pete-based Joy Cafe is under new ownership at 1108 94th Ave. N. as PineappleZ, a sandwich-heavy breakfast and lunch spot with wraps, salads, smoothies and other cafe fare.
This article appears in Sep 28 – Oct 6, 2017.