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contents MARCH/APRIL 2017 Features departments 12 CRAFT COFFEE CRAZE by Christal Kotchman-Giardina 18 Q&A: CHEF LUKE DECKER, BIRCH & VINE 22 8 HOT HOTEL RESTAURANTS by Harry Martin 28 THE CUBAN SANDWICH: BITE INTO A TAMPA ORIGINAL! by Mary Scourtes Greacen 04 PUBLISHER'S LETTER 08 INSIDER’S DISH 10 3 TO TRY 32 IN THE KITCHEN: FEATURED RECIPE 34 THE GUIDE: FEATURED RESTAURANTS & DRINKERIES 40 SOCIAL SCENE ON THE COVER: Birch & Vine’s Heirloom Tomato & Burrata Salad: Heirloom Tomatoes, Burrata, Basil Dust and Balsamic. Cover photo by Amy Pezzicara 12 Behind the scenes with Amy Pezzicara as she shoots Birch & Vine’s new menu. 22 18 2 localsDISH MARCH/APRIL 2017


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