Daily Loaf

Diner 437 is the new venture by Greg Pugh of Ringside Cafe, with Domenica Macchia in front of the stove. Look for it to open tomorrow, June 2, in the former location of Grillside Central, which was recently dropped as part of the Craig “Chappy” Chapman restaurant fiefdom.

Diner 437 will be serving three squares a day — breakfast, lunch and dinner — with a shortened brunch selection on Sunday, and closed on Monday. The food looks to be upscale, reconstructed diner-style dishes, utilizing Macchia’s aborted gastropub menu from Shackleton’s Folly as a template. Sure, you get eggs all day, but you’ll also find duck-fat fries, flatiron pork steaks, and a bevy of fine-dining touches on sandwiches and salads. I’m jazzed — considering how much I’ve loved Macchia’s food in the past — and the price point seems right.

As Maccchia says, it’s inexpensive, but “you cant say cheap, that’s for the girls on the corner.” Everything is under $20, much of it under $10. Beverages match that, with no wine above $18.

Check out Macchia’s rough-draft menu below, although she’s still working out the kinks: Read the rest of this entry »

Earlier this week, NPR announced a challenge — no, not matching funds for donations — for both home cooks and famous chefs: Cook a meal for four for under $10. No matter that we did this last year (admittedly with a $20 price tag), this is still an opportunity for all you frugal gourmets out put your recipe skills on a national stage.

Tomorrow — Friday, May 1 — is the deadline for entries. You can follow the current spate of recipes in the comments section of the original story, or read the recipes provided by NPR’s guest chefs: Jose Andres, Ming Tsai, and Navy Chef Michael Edwards.

Teatro on 7th (1600 E. 8th. Ave., Ybor, 813-248-9400) has been open for about six weeks, but there’s been little fanfare so I thought I’d give its menu a shout-out. Owners Philip Zeltsar and Bill Haines have a long history in the restaurant business in and out of Tampa, most recently at Bernini where Zeltsar was chef and Haines was GM.

The menu looks modern American with some international influence — which means you’ll never know how good it is without sitting down and eating — although a few interesting ingredients pop up, like green papaya and cucumber dill raita. Blue cheese with poached lobster? They’ll have to sell me on that one.

Get info on Bin 27 Bistro, Cupcakes! Cupcakes, and gossip about The Independent after the break: Read the rest of this entry »

Bowled (3451 4th. St. N., St. Petersburg, 727-895-2695) is built on a gimmick, but that doesn’t mean the food isn’t good. Everything at this new restaurant is served — you got it — in a bowl. First time restaurateur Michael Cecere, who’s worked at the Melting Pot and the Ciccio & Tony’s clan, put some talent in the kitchen to add vim to those vessels of grub. Formerly of Cafe Ponte, chef Matt Cummings is Cecere’s golden boy; he couldn’t say enough about him.

The place is so slick, it looks like a chain, but Cecere isn’t really thinking along those lines. “If you have the money, I’d be happy to do something,” he said, “but it was a struggle just to get this built.”

Right now, Bowled is open for lunch Mon.-Fri and dinner all week, with brunch coming to the weekends in a couple of weeks.

Check out the full Bowled menu after the break. No, wait, try this — Check and see if the menu Bowls you over, after the break. Or maybe — Check and see if Bowled’s menu is a strike, after the break. Whatever, here it is: Read the rest of this entry »

Roy’s — one of the prestige brands of Tampa’s OSI Restaurant Partner’s — has opened for lunch at the Tampa location (4342 W. Boy Scout Blvd., Tampa, 813-873-7697). On the whole, it looks like the menu devised by chef/partner Kiel Lombardo is largely smaller portions of the usual nighttime fare. Lots of options, though.

Check out the full lunch menu after the break — Read the rest of this entry »