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Side dish
By Times staff writer
© St. Petersburg Times,
published August 30, 2001
CHANGING RECIPES
Two St. Petersburg Caribbean spots are adding new flavors while keeping an island beat.
The new menu at Saffron's Cuisine sauces pork with ginger and tamarind, serves prime rib with jerk sauce, cooks vegetarian paella with sweet potatoes, portobellos and corn on the cob.
Native Seafood now has tropical tapas, salmon Nicoise salads, rum crab cakes and black grouper with black beans and roasted corn.
NEW IN TOWN
Ex-Buc Tom McHale's new partner in his Tampa restaurants is Paul Paluzzi. They've made Soho's Tuscan Oven into Paluzzi's Italian Fusion (808 S Howard Ave., Tampa; (813) 251-0619). They freshened the menu with lemon, mint and thyme and added eggplant lasagna and sausage with grapes. Portions are big, but small servings are offered on most entrees, with prices from $6.99 to $17.99
A second McHale's Chop House opened this spring in Brandon.
OFF THE MENU
The Outback brass have shuttered the Orlando outpost of Zazarac a month after closing the Tampa location and nixed sophisticated Louisiana fare from the corporate menu. No word on future plans.
I'll have another . . .
salad in sandwich drag . . . Einstein Bros.' Cobbie puts Cobb salad's turkey, bacon and avocado on bagels or challah and blurs the salad-sandwich line. Other salad bar ideas to try between two slices: spinach with hard-boiled egg and hot bacon on whole wheat, a Nicoise on foccacia, a Waldorf on rye or a white bread tea sandwich of Caesar without shrimp or chicken.
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