In honor of the transitioning seasons, why not visit a restaurant whose menu transitions along with them? These restaurants boast high-quality seasonal ingredients, many of them offering locally grown produce, and great dining experiences.
BERN'S STEAK HOUSE 1208 S Howard Ave., Tampa, 813-251-2421, bernssteakhouse.com. In addition to top-notch cuts of steak, Bern's offers a seasonal specials menu, which changes approximately every three weeks. This menu also includes seasonal vegetarian entrees, which are made with organic vegetables grown on Bern's farm. Don't forget to visit the Harry Waugh Dessert Room for a sweet, delectable ending to your meal.
BON APPETIT RESTAURANT AND MARINA CAFE 150 Marina Plaza, Dunedin, 727-733-2151, bonappetitrestaurant.com. A sophisticated refuge with a waterfront view, Bon Appetit offers a bi-weekly seasonal menu in addition to the regular menu. A pianist plays in the lounge every Wednesday through Sunday. The more casual Marina Café is an excellent spot to hit after a day at Honeymoon Island; the outdoor sidewalk café offers the same extraordinary view and menu as Bon Appetit.
CAFÉ DUFRAIN 707 Harbour Post Drive, Tampa, 813-275-9701, cafedufrain.com. This award-winning, waterfront American-regional cuisine restaurant features a seasonal menu with 75-percent sustainable, organic or locally grown produce. A seasonal craft beer selection is also available if you're in the mood for a brew. The idyllic location also offers boat access and scenic river rides for a post-dinner adventure.
MELTING POT 13164 N. Dale Mabry, Tampa, 813-962-6936; 2221 Fourth St. N, Saint Petersburg, 727-895-6358, meltingpot.com. Grab a fondue fork and try the Big Night Out. This four-course destination-themed and regional-themed dinner menu changes every six months. The courses consist of cheese fondue with your choice of cheese, salad, steak, chicken or seafood entrée with homemade dipping sauces and seasonal vegetables, and chocolate fondue dessert.
MISE EN PLACE 442 W. Kennedy Blvd., Tampa, 813-254-5373, miseonline.com. For a ritzy lounge setting just seconds from University of Tampa, look no further than this destination, where a cultural and regional menu with imagination is the star. Bring your appetite for the unique five-course dinner: a sampling of the head chef's favorite dishes of the week.
PANE RUSTICA 3224 S. MacDill Ave., Tampa, 813-902-8828, panerusticabakery.com. It may be impossible to get a bad meal here. From sticky buns to scallop po'boys, from fresh pasta to savory flatbreads, from braised veal cheeks to roasted pheasant, Kevin and Karyn Kruszewski serve up breakfast, lunch and dinner, and it's always fresh, seasonal and surprising. —David Warner
PELAGIA TRATTORIA 4200 Jim Walter Boulevard, Tampa, 813-313-3235, pelagiatrattoria.com. This innovative Italian menu changes with each season. But no matter what time of year, the seasonal ingredients are served alongside the finest beef, seafood, veal, and lamb available. The hand-made pasta is made onsite. Watch your meal being prepared, thanks to the full view of the open kitchen, while gazing at the hand-glazed tiles, custom ironwork, and jewel-toned, blown-glass light fixtures.
THE REFINERY 5137 N. Florida Ave., Tampa, 813-237-2000, thetamparefinery.com. This dinner and brunch destination obtains its ingredients from local farmers and ethical suppliers whenever possible. The menus change weekly, every Thursday night. All items, from the sausage to the salad dressing, are made on the premises. The rooftop deck is quite popular, and serves the full menu. While sipping your favorite beverage at the upstairs bar, you can order from the limited menu.
ROY'S RESTAURANT 4342 W. Boy Scout Blvd., Tampa, 813-873-7697, roysrestaurant.com. This Hawaiian-inspired restaurant features local ingredients combined with European and Asian influences. Seasonal menu items are prepared according to the freshest produce available at the time. The menus change frequently and are adapted by each chef and each restaurant, and are instilled with the Hawaiian "Aloha" spirit.
SEASONS 52 204 N. Westshore Blvd., Tampa, 813-286-1152, seasons52.com. Take a load off with the complimentary valet service and enjoy the sophisticated-casual vibe of this fresh grill and wine bar after a day of shopping. Pair seasonally inspired menu items with a glass of wine from the award-winning international wine list or a drink from their ever-changing signature cocktail list. Featuring live entertainment every evening.
SNAPPERS RESTAURANT 5985 Gulf Blvd., St. Pete Beach, 727-367-3550, snappersseagrill.com. Fresh-caught seafood straight from the Gulf of Mexico is the star of this "big city bistro," which is seconds from the Tradewinds and Sirata resorts. Delectable desserts are made on the premises, and you can enjoy a stroll on the beach after dinner.
SURO 3687 Tampa Road, Oldsmar, 813-475-6932, surorestaurant.com. Watch the sushi chefs prepare mouth-watering sushi rolls, nigiri and sashimi plates. The menu changes frequently, according to product availability, peak-of-season freshness of ingredients, and the chefs' creativity.
SIDEBERN'S 2208 W. Morrison Ave., Tampa, 813-258-2233, sideberns.com. Travel the globe without leaving Tampa Bay at SideBern's. The dinner menu here changes daily and features the freshest local ingredients. Seasonal ingredients and organic produce shine in their vegetarian offerings. A five-course chef's tasting menu is offered for those with adventurous tastes, and a smaller lounge menu is available with big deals during Happy Hour and for those with smaller appetites. Try a glass of wine from the wine collection, a five-year recipient of the Wine Spectator's Award of Excellence.
SIX TABLES 1153 Main St., Dunedin, 727-736-8821; 2937 Beach Blvd. S, Gulfport, 727-346-9806; 4267 Henderson Blvd., Tampa, 813-207-0527, sixtablestampa.com. Featuring a six-course menu in a six-table dining room; hence, the Six Tables moniker. The head chef of this upscale French-American gem creates the menu daily, according to creativity and availability of fresh, seasonal ingredients.
This article appears in Oct 6-12, 2011.