Prepare to share, as sampling from the French-Mediterranean menu (with a coastal Spanish focus) will make for a perfect culinary evening. Off the Tapas menu is an Asparagus Cappuccino—a smooth and creamy marriage of asparagus, Manchego cheese foam and a ��nish of ��alamata olive salt. ��f you are looking to eat something as delicious as it is striking, look no further than the Romesco Butter Sea Scallops. ��n this dish scallops ��rowned in ��utter sit atop a ��lack risotto, with a pi��uillo pepper coulis that dots the plate in a playful and vi��rant display. Castile also has a uni��ue daily offering, depending on the day of the week, with options ranging from ra����it tenderloin to a Sunday calamari stew. ÉLEVAGE Epicurean Hotel One of Tampa’s newest additions is Élevage at the Epicurean Hotel. Executive Chef Chad ��ohnson (who has twice ��een nominated for a James Beard Award) looks to take classic dishes and elevate them to a new level—“Nostalgia meets nouveau.” The same can ��e said for the design of the restaurant where new polished ��nishes meet salvaged materials and gives a hint of nautical. There are plenty of reds, whites and ��u����les to choose from—in the heart of the space sits a stocked glass wine cellar as a nod to its partnership to Bern’s Steak House. A signature appetizer is their Parisian Gnocchi Thermador, laced with chunks of succulent lo��ster, cognac and a gruyere crunch. One of our favorites is the NOLA-Style BBQ Shrimp, which marries southern deliciousness with some of Tampa’s Cu��an roots. Giant seasoned shrimp are served atop a jus of ��orcestershire, ��utter, ��lack pepper, thyme and Cu��an ��read for soaking. From the “Dinner for Two” menu, try the Roasted Whole Snapper—an entire grilled snapper served atop crispy fried yucca, a passion fruit mojo and sides of ��lack ��eans, avocado relish and Cu��an ��read. For a ��it of fun and nostalgia add a side of their Mac & Cheese made with al dente noodles, Velveeta, Parmesan and ��lack truf��e. TAP ROOM Hollander Hotel ��nown for its historic charm and ��outi��ue appeal, the Tap Room at the Hollander Hotel in St. Peters��urg is a pleasing hotel dining option. ��t makes for a seamless year- Castile The Kimpton Hotel Zamora round location ��etween the ��exi��le hours and indoor/outdoor seating. Breakfast, lunch and dinner are served daily with an optional ��runch ��uffet availa��le on the weekends. ��f you need just a ��ite, try the Hollander Meat��alls off of the appetizer menu. These are made from top grade ��eef, smothered in a house-made marinara and topped with mozzarella. When in the mood for something a little more su��stantial, the Cari����ean Jerk Pork Chops could ��e your winner—the dish serves a perfectly jerkru ����ed pork chop over a ��ed of chutney made from sun dried cran��erries, mango and apples. The Tap Room at the Hollander lives up to its name with some rather enticing weekday drink specials. Monday is “Monday Martini Time” and martinis are $5 all day. Tuesday craft ��eers on tap are only $�� and Thursday has half off any of their ��ottles of wine. Élevage Epicurean Hotel CASTILE PHOTO COURTESY OF CASTILE. ELEVAGE PHOTO BY AMY PEZZICARA. 26 localsDISH MARCH/APRIL 2017
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