St. Pete can now call Nueva Cantina “that Mexican place”

"That Mexican place," which St. Petersburg formerly knew as El Gallo Grande, has a new name: Nueva Cantina.

The restaurant at 1625 Fourth St. S., launched in 2014 as the Big Rooster with stunning indoor-outdoor murals by the Vitale Brothers (which are still there, by the way), has had one owner and four operators over the course of two and a half years. New owners Louie Spetrini and Rocco and Erin Rinaldi have officially given the dining spot a fresh start as Nueva.

"Yesterday we transitioned even though the signage hasn't been changed," managing partner Spetrini said Wednesday morning, "and now we're answering the phone, 'Nueva Cantina.'"

With 38 years of hospitality industry experience, Spetrini, who's spent most of his career in Atlanta, moved to Pinellas two years ago from Los Angeles to open Sea Salt, which debuted at downtown St. Pete's Sundial complex in 2015. Before acquiring El Gallo Grande with the married Rinaldis (New England transplants and entrepreneurs), the restaurateur purchased the old Lobster Pot space in Redington Shores to establish Cocina Aqui last year, which he's since sold.

While the 195-seat Nueva serves as the Rinaldis's first foray into the restaurant business, it's the 18th eatery that Spetrini has owned, opened or rebranded.

Consistency was a problem for the young El Gallo Grande. Nueva's new executive chef — the Culinary Institute of America-trained Paul Daubert who most recently spent 18 years at Clearwater Beach-based Carlouel Yacht Club — has created a revamped menu of Mexican fare that's what Spetrini calls "very authentic." Another husband-and-wife team who are from Mexico handle the restaurant's flavor profiles — moles, rojas and verdes included.

Since the transition happened quickly, the cantina has been debuting its own bill of fare slowly while phasing out El Gallo Grande's. Fresh tableside guacamole and margaritas are among Nueva's specialties, while the Ybor City Chimi (pulled pork, Oaxacan cheese, brown mustard, pickles, smoked ham and black bean hummus wrapped in a tortilla and deep-fried), Grouper Veracruz (lightly dusted pan-seared grouper and jumbo shrimp topped with tomatoes, garlic, onions, black olives and capers) and a "Speedy Gonzales" lunch menu (for diners seeking an in-and-out kind of experience) are other highlights.

"You will find nothing but fresh ingredients and new flavors," Daubert said. "I love offering a hint of new world cuisine from Mexico, Latin and Central America."

And the restaurant's additions don't stop with the staff or food.

Nueva, whose expansive rear parking lot can hold up to 50 cars, is gaining a spacious outdoor patio and bar where live entertainment will be featured on weekends (it should be done by Halloween). Previously functioning as a dining room, a private party space with a retractable wall for rehearsal dinners, the restaurant's coming-soon tequila dinners and other private events has room for at least 50 people. The Vitale Bros. are set to spruce up the interior and add two murals on the patio. And starting on New Year's Eve, Salsa Saturdays will join Nueva's other themed nights (think Margarita Madness with $3 'ritas on Wednsdays) and transform the restaurant into a nightclub with a dance floor, free salsa lessons and a DJ.

"We're ready. We're not ready with all the cosmetic changes, but my kitchen is solid and my staff is solid, so I know they're gonna get good food and service if they come in," Spetrini said. "The rest will grow."

On the Mexican holiday known as Day of the Dead (which the managing partner chose on purpose), Nueva Cantina plans to host a private VIP grand opening Nov. 1 with Mayor Rick Kriseman, followed by a friends and family grand opening at 6 p.m. Nov. 2.

The restaurant operates 11 a.m. to 10 p.m. Monday through Thursday, 11 a.m. to 11 p.m. Friday and Saturday, and 11 a.m. to 3 p.m. for Sunday brunch.

This article appears in Oct 13-20, 2016.