Tampa Bay’s Top 30 Restaurants of 2024

During my tenure as the food and dining critic for the Tampa Bay Times, the local restaurant landscape has evolved tremendously. Over the past five and a half years, we've witnessed a pandemic-fueled takeout game give way to a boom in quick-service concepts. We've swapped out casual spots for white tablecloths and high-end tasting menus. And, through it all, we've witnessed inflation on the plate firsthand: We are paying more than ever for our food and drink.

Recently, hurricanes Helene and Milton unleashed a tough blow for Tampa Bay eateries, in particular violent storm surge that flooded some local spots. Add to that rising food and labor costs and one of the slowest summers in recent memory, and it's not hard to see why we've lost more than a few beloved restaurants the past 12 months.

But the Tampa Bay hospitality world is fueled by an incredibly resilient bunch, and when things got tough, the local restaurant industry got to work, with fundraisers and relief drives for hospitality workers out of a job in the wake of the storms. It's been inspiring to watch chefs and restaurateurs respond with such tenacity. And as we wind down 2024, I can confidently say — after consuming hundreds of meals across the area — that Tampa Bay's restaurant landscape is teeming with talent and ambition.

Over the past four months, I've dined at restaurants all across the area to compile this list, which encompasses the very best places to eat right now. In a way, this list is the result of hundreds of meals, research and reporting from the past five years: Until now, I've never crafted a ranked list culled from eateries both new and old.

"Best of" lists can sometimes come off as stale or elitist, out of touch with how so many of us choose to dine. I wanted this list to feel more dynamic and approachable — a fluid and diverse collection of eateries that showcases how varied and endlessly creative our local restaurant game has become.

On my list of the Top 30 Restaurants in Tampa Bay, you'll see quick-service spots sidling tasting menu-only restaurants, and intimate eateries sharing the spotlight with sandwich shops.

There are spots like Rocca, which five years in is still hitting it out of the park with creative, finessed takes on modern Italian cooking. The list includes several fine-dining destinations, like Koya and Ebbe, home to some of Tampa Bay's most innovative fare and avant-garde technique. They're creating a roadmap for more ambitious endeavors to come. And then there are restaurants like Calida in St. Petersburg and Tampa's Lucky Tigre, newer eateries that excel with creative global flavors in small spaces while showcasing up-and-coming talent.

You'll likely notice a few newcomers have been left off, places that hadn't been open long enough to work out the kinks and fully hit their stride. That's OK — I know they'll get there, and I'm excited to see where they land on next year's list.

You might also notice that some long-running classics are absent. This isn't to say these spots aren't good, but they perhaps didn't feel quite as contemporary as their counterparts, the places that really represent the current state of Tampa Bay's dining culture. (For our rundown of the area's most iconic restaurants, see our list here .)

There's still room for Tampa Bay's restaurant scene to grow. But we've come a long way — as restaurant owners, as chefs and as diners. These 30 restaurants best define how we love to eat right now.

Some restaurants get it right from the start, while others evolve into more complete versions of themselves over the years. A few manage to do both, and it's these places that feel most like a blueprint for excellence. I remember vividly my first visit to Rocca: The salty, crystalized nuggets of aged Parmesan at the onset of the meal. The mozzarella cart doubling as dinner theater, a gloved server pulling thick ribbons of the fresh cheese tableside. The perfect plate of pasta — oh my God, the pasta. Rocca hit it out of the park when it opened in 2019 , and five years later it's still one of the most exciting, delicious places to dine in Tampa Bay.

The hallmarks that made the Tampa Heights stunner an overnight success are all still there. But Rocca changed, if you look closely. An expansion of the dining room offers the space a little more breathing room, and the relaxed, slightly less intimate approach appears to have translated to the kitchen. Chef and owner Bryce Bonsack and his team are still churning out incredibly finessed, technique-driven dishes, enough to net them a Michelin star two years in a row.

But don't let the elite accolades fool you: This is modern Italian cooking without pretense. From a perfect plate of rigatoni carbonara to a light and luscious spaghetti al limone with blue crab to a little gem salad brimming with anchovies and so much zing, the kitchen excels in delivering dishes that feel both elevated and approachable.

Don't skip: Agnolotti with salame Calabrese, pork arrosticini

Earlier this year, Koya gave Tampa Bay diners the gift of time travel. For the month of July, a number of the restaurant's biggest hits graced the menu once again: wagyu tenderloin tartare served atop duck fat brioche, swathed in a zingy yuzu aioli; compressed Crown melon tucked beneath an icy melon granita and salty oyster foam; a dollop of Golden Osetra caviar balancing on a cone filled with banana pastry cream and miso caramel. The dinners served both as an immersive retrospective and a reminder that, four years in, the South Tampa omakase spot is still serving some of the most creative and ambitious food in town.

This shouldn't come as a surprise; the team running the show at this modern Japanese restaurant has always been ambitious. Eric and Adriana Fralick opened their petite tasting menu-only restaurant at the height of the pandemic, marking the first high-end omakase restaurant for the Tampa Bay area. It was a risky move at a time rife with uncertainty when folks weren't exactly clamoring for high-ticket meals (a 15-course dinner here runs $295 per person). But their gamble paid off; a reservation at Koya is still among the most coveted in town, and for very good reason.

Pristine seafood is flown in from Japan's famed Toyosu market, and the attention to quality and detail on the plate is unparalleled. In the beginning, it was just the couple running the show, and though Eric Fralick is still helming the kitchen, he's now joined by a small but mighty team of chefs, including sous chef Adam Finzel. In the years since Koya's opening, the omakase genre has exploded in Florida, but the team's avant-garde approach — at one of Tampa's first restaurants to garner a Michelin star — is still the best around.

Don't skip: Uni-topped milk bread, Hokkaido scallop nigiri

Over the past decade, this Seminole Heights standout has delivered some of the best, most creative food in Tampa Bay, garnering nods from the James Beard Foundation and the Michelin Guide. The trailblazing restaurant helped usher in a new caliber of dining, and it's simply impossible to talk about the evolution of our food scene without a serious hat tip to chef and owner Ferrell Alvarez, Ty Rodriguez and the entire team at Proper House Group. The restaurant has grown, both in size and culinary approach: A large dining room now includes a full liquor bar, and while there were once chalkboards and gastropub-leaning fare (charcuterie, oysters), an ever-evolving shared plates program solidified their foothold as one of Tampa Bay's most envelope-pushing restaurants.

Dishes with bold flavors take the spotlight, from a rich lamb vindaloo pappardelle served with preserved lemon yogurt to roasted beets with pickled gooseberries and the spot's time-tested cobia collar, a chile-spiked dish that balances the funk of fish sauce with just the right amount of heat and acid. Tampa Bay has enjoyed this game-changing restaurant for more than 10 years — let's hope we're lucky enough to get 10 more.

Don't skip: Cobia collar, lamb vindaloo pappardelle

Bright flavors, eye-catching design and a constantly evolving menu rule the day at this St. Petersburg restaurant and cocktail bar. Chef and owner Rob Reinsmith and Matt Kaye opened their tropical neighborhood spot in 2020 to almost overnight success. Four years in, Wild Child is still easily St. Petersburg's best restaurant. A meal here is never quite the same: One evening might have you staring down a summery menu of street corn croquetas with chile-lime mayo or Key West pink shrimp cocktail with aji amarillo. On another occasion, it's a hearty duck posole or barbacoa lamb ribs calling your name.

The playful, creative attitude translates to the drink menu, and it's that willingness to explore and experiment, and the kitchen's uncanny ability to deliver consistency amid constant flux, that's part of what has helped make this place such a smashing success. The other part? Dining — and drinking — here is just a lot of fun. Rest assured, standbys like the tuna tostadas with salsa macha and the Korean fried chicken sandwich aren't going anywhere.

Don't skip: Tuna tostadas, shiitake mushroom dumplings

Jon and Mary Kate Walker first opened The Tides Seafood Market & Provisions in late 2021. Since then, the downtown Safety Harbor market and restaurant has grown substantially, serving as a love letter to sustainable seafood and small, local producers throughout the Tampa Bay area. Local products line the shelves: honey, hard cider, spice rubs, a bevy of vegetables and raw milk. Over in the dining room, guests dig into bowls of shrimp and grits, grin over po-boys teeming with fried seafood, and admire plates of sauteed mahi, yellowtail snapper and trout.

Jon Walker cut his culinary teeth cooking in New Orleans and Birmingham, Alabama, and spent nearly two decades working in the seafood distribution business. The seafood selection here hinges on local, whenever possible, but also includes a decent array of fish from other sustainable operations he's vetted throughout the world. That thoughtful approach translates directly to the plate, where there's always ample variety of fresh seafood on any given day. This Safety Harbor gem's growth has been impressive, and delicious: What was once a small grocer with a short menu of po-boys has evolved into one of the best seafood restaurants around. (Full disclosure: My partner has done some freelance design work for The Tides.)

Don't skip: Grouper Romesco, bacon and jam pimento cheeseburger

When Il Ritorno opened on a still-sleepy stretch of downtown St. Petersburg, the dining landscape looked very different, and the contemporary Italian menu immediately elevated the scene. A decade later, David and Erica Benstock's celebrated restaurant is better than ever. Over the years, the team has sought to distance itself from the "modern Italian" lane it once occupied. And that's for good reason: The menu now spans several cuisines. Take, for instance, a Hokkaido scallop tartare — a bright and refreshing dish featuring watermelon, basil and finger limes — or the tongue-in-cheek "fish and chips," where a tiny bowl of crispy sunchoke chips arrive topped with a healthy dollop of caviar, creme fraiche and a shower of scallions.

This was never a red sauce joint. But it would be a mistake to bypass some of the pastas that have enjoyed the spotlight for years: the short rib mezzaluna with truffle fonduta, the pork campanelle peppered with crispy pig ears and the perfect bucatini pomodoro. Then there's the dish I haven't been able to stop thinking about: a velvety creme fraiche gelato, pooling with bright green olive oil and a shower of citrus zest — absolutely brilliant, absolutely Italian.

Don't skip: Pork campanelle, Spanish octopus

For the past nine years, Hope Montgomery and husband Jason Ruhe have been wooing diners at their cozy downtown St. Petersburg restaurant. Spend an evening here and it's easy to see why: What felt novel about the contemporary New American menu and intimate, rustic space in 2015 still feels just as exciting. This is what consistency in a restaurant looks like at its most successful.

The wine list, which always featured an interesting mix of Old and New World selections, has evolved, but is still very modestly priced. The fan favorites are just as delicious as they were nearly a decade ago — the light and snappy ahi tuna tartare, the hearty fat noodles with braised short ribs and that juicy signature burger topped with bacon onion jam on a pretzel bun. Be sure to take up at least one of the specials offered on any given evening, a sign that the team here is still inventing, still experimenting, still having so much fun.

Don't skip: B&M burger, cavatelli with roasted mushrooms

Chef Chris Ponte's eponymous follow-up to his shuttered Clearwater restaurant Cafe Ponte has helped usher in a welcome return to fine dining . The restaurant inside the Midtown Tampa development gives off both big city steakhouse vibes and a healthy dose of contemporary opulence. Food, service, ambiance — it's all top-notch.

Ponte's celebrated mushroom soup is poured tableside into a bowl of wild mushroom duxelles and truffle cream while a "modern" spin on Caesar salad topples out of a silver cylinder with romaine and red endive leaves swathed in a lemon-tinged anchovy dressing. There's a trio of steak tartare, the classic dish reimagined with black truffle, horseradish and bone marrow, and paired with a velvety egg curd among other accoutrement. And it's not just the food that shines: Ponte's bar menu includes some of the most creative cocktails in town. Yes, dinner here is expensive. But dining at Ponte is a good reminder that, sometimes, a white tablecloth is actually very nice.

Don't skip: Mushroom soup, steak tartare, carrot cake

Thai noodle soups are the specialty at this Pinellas Park gem , but the restaurant has branched out to include a short but stellar list of traditional Thai staples, from pad Thai to ka prow and pad see ew. Sithisak "Pooh" Wongasawanuek and his wife Phonphen "Patti" Kanjanakrairoek opened their small, casual restaurant in 2020, and the best dishes here are emblematic of the couple's shared passion for the street noodles of Bangkok. A meal here should start with the buttery Thai curry puffs and move on to any one of the complex soups. The restaurant's signature, tew nam tok, features a thick pork broth heavy with warm spices, including cinnamon, cloves and star anise, and arrives bobbing with strips of marinated pork, pork meatballs and water spinach. Guests can doctor the soups to their liking, with add-ons like Chinese broccoli, crispy pork rinds and bean sprouts. And if it's spice you're after, they can really bring the heat.

Don't skip: Thai curry puffs, tew nam tok

If you've lived in the Tampa Bay area long enough, you'll recall chef and restaurateur Zack Gross' celebrated restaurant Z Grille in downtown St. Petersburg, which closed in 2017. Last year, Gross and wife Jennifer opened this gem of a shop in St. Pete Beach, serving mostly sandwiches and other grab-and-go items. But this isn't your run-of-the-mill sandwich shop. The owners post menus that change weekly on their Instagram page, and it's anyone's guess whether they might include a mortadella, burrata and pistachio pesto combo or a smoky jerk chicken play, paired with pineapple pico, greens and pepperjack cheese.

Most days feature just three sandwiches, like a recent delicious sampling of hefty Dr. Pepper-glazed pork, sesame cabbage slaw and a sweet chile sauce; a roll toppling with smoked ham, tomato, arugula, Swiss cheese, hot pickles and dijonaise; and a fiery hot chicken with lettuce, tomatoes, pickled red onions, pepperjack and Alabama white sauce. There is always a selection of creative, zippy salads (watermelon and feta, za'atar chicken over greens, a Brussels sprouts Caesar) and spreads (get the pimento cheese or smoked grouper dip, served with paper-thin crispy crackers from Jamison B. Breadhouse Bakes). In the past, the team has hosted private dinners, which fill up fast — more evidence that the duo has much more up their sleeves.

Don't skip: Jerk chicken sandwich, smoked grouper dip

Beach Drive NE is looking pretty good these days, and a lot of that has to do with two restaurants. One is Allelo; the other is Juno & The Peacock. Both are owned by Shawn and Jeanna Damkoehler, longtime Pinellas County residents who have taken it upon themselves to revamp several long-running properties along St. Petersburg's tony downtown boulevard. Juno & The Peacock opened in August and is therefore too new to be included in this list.

But Allelo easily stands on its own and is every bit worth the hype. Culinary director Nick Ocando has created an upscale, loosely Mediterranean menu that hinges on shared plates, ranging from a steak tartare made tableside with Moroccan khobz bread to a cacio e peppe with Tuscan kale and mushrooms to a showstopper of a roasted cauliflower that's dusted in za'atar and served with a garlicky gremolada. The restaurant also offers an excellent cocktail program and lengthy wine list curated by sommelier extraordinaire Michelle Richards — an ambitious and wildly creative collection consisting almost entirely of Old World selections.

Don't skip: Beef tartare, cacio e pepe

The oysters are sourced from all over Florida, so is much of the produce. There's an emphasis on sustainable ingredients, and a creative New American menu that changes frequently. Downtown New Port Richey might seem like an odd choice for a restaurant offering this caliber of food, but a night at The Estuary serves as a reminder that your next great meal can be found in the most unexpected of places. Chef James Renew's latest restaurant (he also owns the celebrated Little Lamb Gastropub in Clearwater) is a great example of thoughtful, conscientious dining. Plus, it's really freaking delicious.

Start with the fluffy pull-apart rolls with smoked chicken butter and move on to crispy fried crab beignets dipped in creamy jalapeno aioli. Then move on to a mid-course or two — either the savory, over-the-top shrimp toast with fermented chile butter, or the lighter but still punchy little gem salad, which comes dusted in a shower of garlicky anchovy crumble. If there's still room, try the crispy-skinned redfish, served atop a bed of dirty rice studded with shrimp sausage and citrus beurre blanc. The plate is a perfect encapsulation of what this restaurant is all about: upscale yet approachable fare done with impressive technique and a hint of Southern charm.

Don't skip: House rolls, shrimp toast

When Jeannie Pierola first opened Edison: Food + Drink Lab in August 2012, the restaurant received high praise from diners and critics alike, particularly for the former Bern's chef's creative whimsy at a time when Tampa Bay restaurants weren't exactly known for coloring outside the lines. It's a testament to the Tampa spot's staying power that, 12 years later, it has remained just as contemporary and exciting, with a menu that is still creative and fun.

Sure, it's easy to be lured by some of the long-running fan favorites: The potato-crusted oysters and avocado leaf-seared yellowfin tuna are still delicious. But dabbling in whatever else executive chef Ian Merryman has cooking is highly advisable. On a recent visit, I loved a dish of roasted maitake mushrooms nestled in a bright red beet muhammara. And I couldn't get enough of the pimento cheese croquettes, and the genius pairing with a sweet and jammy short rib marmalade. Rolled in a salty cracker crust and served with a tangy Carolina mustard slaw, it might just be one of the best bites I've had all year.

Don't skip: Pimento cheese croquettes, roasted mushrooms

Since 2017, chefs and owners Jason and Erin "Cricket" Borajkiewicz have been churning out a menu of deeply delicious dishes from the confines of their tiny Dunedin strip mall space. While the spot has undergone some cosmetic renovations over the years, the attention to detail and evolving New American fare hasn't wavered .

For years, diners could find themselves staring down a plate of duck confit with white bean ragu one week, or bucatini with bacon bolognese the next. But earlier this year, the owners announced that menus would be changing monthly as opposed to weekly, giving the kitchen extra time to finesse a dish while guests get a little bit more time to enjoy it. I know I'd travel back a hundred times to get a bowl of their soft, pillowy ricotta gnudi tossed in a Calabrian chile pesto. One thing is a constant: The spot's hallmark puffy rounds of naan bread with herbed butter aren't going anywhere.

Don't skip: Ricotta gnudi, black cod rillettes

A strong Nordic undercurrent runs through this tasting menu restaurant, and that's what makes an evening here so unique. An amuse bouche features plump orbs of cantaloupe next to bright orange trout roe; Norwegian Vendace caviar is tucked into a neat little pocket of tangy cultured cream; a juicy portion of pheasant arrives coated in bee pollen and is paired with locally foraged chanterelles and a sauce brimming with warm spices. Chef Ebbe Vollmer opened his eponymous restaurant in a quiet stretch of downtown Tampa in spring 2023 and has done little to promote or advertise the space.

But the restaurant — which consists of a chef's counter and a couple of tables — still garnered a one-star rating from the Michelin Guide earlier this year. Since then, it has established itself as one of the highest-priced reservations in town. This is modernist, wildly expensive cuisine: A five-course "discovery" menu will run you $155, while an eight-course menu costs a whopping $295, both not including tax or tip. A dinner at Ebbe isn't for everyone. Who eats like this all the time? But restaurants of this caliber are helping set a new bar for the local industry, even if that bar isn't accessible for all diners. A meal here will cost you, but what you're experiencing is unlike anything else in Tampa Bay.

Don't skip: Porcini eclair, pheasant

"Our vision is to be extraordinary and leave regular and mediocre to others." For the past 38 years, Mise en Place has operated with this mission statement, and it's a testament to its enduring legacy that the iconic Tampa restaurant from proprietors Maryann Ferenc and Marty Blitz has upheld that credo. Far from becoming stale or repetitive, Mise en Place is constantly, if quietly, adapting. You'll still find white tablecloths, an upscale French-inspired menu and impeccable service. But beyond the obvious cosmetic changes, this is a restaurant that has more in flux than you might think.

There's a culinary-inspired cocktail list, for one, with playful drinks ranging from the Taquero (which takes its inspiration from the Mexican street corn dish elote) to Breakfast in America, inspired by Froot Loops cereal. And on any given night, you'll still find Blitz in the kitchen, experimenting with this, tinkering with that. That could look like a vegan porcini mushroom and cashew pate that tastes uncannily like the real thing. Or it could be one of the restaurant's longest-running hits, tweaked and gussied up a bit. There is something deeply endearing about all the things that have stayed consistent — the mushroom tartine, the pecan-crusted rack of lamb, the crazy delicious burger topped with bacon shallot marmelade. Why fix something that isn't broken?

Don't skip: Mushroom tartine, pecan-crusted lamb

It's been a busy few years for Julie Sainte Michelle Feliciano, who opened her South Tampa restaurant Lucky Tigre in a tiny walk-up space on S. Howard Avenue in 2022. Feliciano had by then already amassed a solid following, mostly due to her popular pandemic pop-up, where she became known for tasty and creative plays on Filipino-American fare and crazy delicious dumplings. Earlier this year, Feliciano broke the news that she'd be closing her flagship and moving to a new location in West Tampa . Also: She was several months pregnant and would be giving birth sometime between the closing of one spot and the opening of another.

In March, Feliciano had a baby girl, Juniper. And in July, she opened the doors to her new restaurant, now run out of a large bamboo-covered trailer from where she and her team sling a menu of Filipino dishes and drinks. I'm happy to report the food is still very good — maybe even better. Plenty of the standbys from the restaurant's previous iteration are still there, like the tocino dumplings and calamansi lemonade. But there's a much larger menu now, and it's been fun — and delicious — to watch Feliciano stretch her wings.

Don't skip: Tocino pork dumplings, mochi-fried chicken adobo

Some things just get better with age. Since opening in 1996, the Black Pearl has remained the go-to fine dining restaurant in north Pinellas County. This isn't because there aren't other very good contenders out there. But when you're celebrating a truly special occasion — and trying to dial up the romance — this downtown Dunedin spot is still the place to be. The other remarkable thing? For more than two decades now, chef Christopher Artrip has helmed the kitchen — an almost unheard of amount of time to spend at one restaurant. And maybe that's why it's particularly impressive that dinner at the Black Pearl can still feel contemporary and exciting.

Yes, the lobster and white truffle risotto has graced the menu for years — but that's just because it's really, really good. A delicious starter of black focaccia bread with a deep emerald garlic oil feels modern, while a dish of maple-glazed pork belly hunks over white cheddar grits feels time-tested and classic — until you get to the tart blueberry demi glaze. I could go on about the food, from the pan-seared duckling breast with goat cheese pierogi to the veal paillards with duck fat pomme fondant. But what this restaurant really excels at is providing guests with an intimate, memorable experience.

A few years ago, the spot underwent a full renovation, which gave it even more charm — new flooring, velvet booths, hand-painted wall coverings and custom light fixtures. Fresh flowers adorn every table, like the sunflowers poking demurely out of green vases on a recent trip. One thing is for sure: Romance is definitely in the air.

Don't skip: Lobster and white truffle risotto, black garlic focaccia

There are many things that can make a restaurant great: elevated kitchen technique, fine-tuned attention to ingredients, a smart wine list, flavors that wow. But there is something to be said for a place that simply makes you feel at home. Enter Calida, one of the relative newcomers on this list, which opened on a stretch of St. Petersburg's Dr. Martin Luther King Jr. Street in early 2023. A night out at Calida can feel akin to dining at a good friend's home, with owner Dayna Bennett playing the gracious host and partner Ian Florence running the show from the kitchen. And regardless of where you sit — at the bar, or tucked into one of the tables — there's a good chance you'll get to know your neighbors.

The menu is inspired by the couple's world travels, and it's that globetrotting approach that keeps things interesting, from a cumin-crusted pork loin to duck breast swimming in panang curry to grilled zucchini topped with chorizo and feta and a bowl of noodles slick with sesame oil and paired with vegetables, ginger and garlic. With just 26 seats including the small bar and handful of tables, it's an incredibly intimate setting with a communal, convivial approach that trumps privacy. But that's all part of the appeal.

Don't skip: Oysters, squash and chorizo

The smells of smoke and spice beckon as soon as you enter: chiles and cumin, Sichuan peppercorns and chargrilled meats. Owners Hongfeng Li and Ling Wu opened Flaming Mountain Chinese Grill & Skewer Bar in 2022 inside a strip mall off E. Fletcher Avenue, near USF's Tampa campus. It's an unassuming spot that exceeds expectations with a menu bursting with powerhouse flavors, including the characteristic flavors of both northern Chinese and Sichuan cuisine. That means: hearty meat soups and stews, grilled meats and whole-roasted fish, flavors imbued with smoke and plenty of spice.

A good portion of the menu is dedicated to Chinese-style grilled meat, seafood and vegetable skewers, all of which arrive heady with the flavors of toasted cumin, chile and fennel seed. But it's the lip-tingling Sichuan peppercorn-tinged dishes I can't get enough of: the cumin lamb, with tender strips swathed in a sauce studded with chiles, onions and scallions; a fiery smashed cucumber salad, crunchy with roasted peanuts and sesame seeds; the showstopper whole fried fish, swimming in a pool of chile-spiked broth.

Don't skip: Mapo tofu, whole-grilled fish

Moving a successful restaurant and replicating the concept in a different location isn't easy. But when the duo behind Lolita's moved out of their beloved home off Central Avenue to a new Warehouse District space, the transition appeared seamless. And as cozy as their little flagship spot was, their new restaurant and wine garden at the Morean Center for Clay is somehow even more charming. The couple behind it all, Kelly and Alex Rodriguez, run the petite dining room and outside area with the same menu, though inside, with its exposed brick walls and plush midnight blue banquettes, feels considerably more upscale.

Dishes like ropa vieja-style short ribs served with chimichurri over a manchego orecchiette fondue or the refreshing, sweet-salty watermelon and feta salad showcase Chef Alex's killer chops in the kitchen. But it's hard to dine here and not spring for one of the spot's tried-and-true cheese-and-cured meat combos, or one of the delicious spreads (honey lavender ricotta for the win). In a culinary landscape where the charcuterie board is still very much king, Lolita's does it best.

Don't skip: Short ribs, The French Board

For many, Pia's Trattoria is an excursion — a reason to ring in a birthday or date night or any number of celebratory occasions. And it's a great place to do all of these things, no doubt. But I'd argue that Pia's is, at its heart, a casual neighborhood restaurant. Husband-and-wife team Pia and Tom Goff opened their Gulfport Italian spot back in 2005, and though they've since expanded (they also own Pia's Veranda right across the street), the restaurant still imbues all the cozy, warm characteristics that made it such a hit nearly two decades ago.

The classics are all still there, and all very good: bruschetta toppling with garlicky tomatoes and basil; shrimp scampi over buttery, citrusy homemade linguini; lasagna blanketed with cheese, bubbling in a piping hot cast-iron skillet. The specials here are always excellent, evidence that, despite the years, the kitchen hasn't slowed down one bit. My favorite way to enjoy Pia's isn't for a celebration or big night out, but instead as a pop-in on a weeknight, when a glass of Italian red wine and their killer antipasti misto are calling my name.

Don't skip: Spaghetti di Bologna, antipasti misto

Yes, there have been some changes at Tampa Bay's most-celebrated restaurant. Longtime chef Habteab Hamde is no longer helming the kitchen. Instead, Chad Johnson (of neighboring Haven) is running the show. There have been tweaks to the menu, and a much overdue revamp of the downstairs bar. But at its core, Bern's still does what Bern's does best: service, ambiance and really solid steak. And yes, some pomp and circumstance. The vision Bern Laxer had when he first opened the landmark South Tampa restaurant in 1956 feels very much intact. Meals still begin with French onion soup under a bubbling cheese cap, and move on to a salad (get the tableside Caesar) and then the main attraction: steak.

But there are plenty of other ways to make a night of it here, from the impressive whiskey selection and cocktail menu to the whimsical Chips & Dip, featuring homemade salt and vinegar chips dipped in a black truffle-laced creme fraiche. You can still marvel at the encyclopedic wine list (encompassing one of the largest wine collections at any restaurant in the world), and you absolutely still should cap an evening with a visit to the Harry Waugh Dessert Room. Get a scoop of the spot's signature macadamia nut ice cream. There are other Tampa restaurants serving really good steak. But you're not really here just for the steak — you're here for the experience of it all.

Don't skip: Chips & Dip, "Taste of Bern's " steak trio

It is a very good thing that Good Intentions came along — both for vegans and for those of us who will eat just about anything. Most vegan restaurants in Tampa Bay take a more casual approach and aren't exactly associated with ambitious cooking that appeals to the omnivore set. That isn't the case here, where a constantly evolving menu features a wide range of creative, delicious dishes anyone would spring for.

There is so much to love, from the lemony whipped "ricotta" topped with pistachio and Szechuan agave to the kimchi fried rice topped with "crab" balls and the fantastic spin on bun cha, topped with rice noodles, "pork" meatballs, chili crisp and a slew crunchy vegetables. There's also a fun cocktail program with vegan spins where applicable (the blue cheese olives in the classic martini are a must) and one of the best espresso martinis in town.

Don't skip: Whipped ricotta, kimchi fried rice

The breakfast sandwich alone could earn this tiny takeout restaurant in downtown Tampa a solid spot on this list. It's no secret that the egg, cheese and bacon combo garnered the attention of celebrity chef Alton Brown , who called it the "best breakfast sandwich ever." Rightly so! But there's so much more on this fun menu. Take the rotisserie chicken sandwich, creamy with Dijon and studded with raisins, served on toasted sourdough bread. Or the massive Italian Stallion, toppling with cured meats and Provolone and paired with an herby pepper salad. If it's a salad you're feeling, you can't go wrong with the Thai Crunch, which features either tofu or roasted chicken fanned over butter lettuce with avocado and showered with peanuts, fresh herbs, lime and chile sesame vinaigrette. Really, you can't go wrong here at all.

Don't skip: Breakfast sandwich, sour doughnuts

When Willa's opened in 2021, Tampa didn't really have much in the way of all-day cafes. The concept wasn't novel — owners Nate Siegel and Merrin Jenkins had fallen for the vibes at all-day spots in New York City and elsewhere. But a neighborhood spot where one could dine and drink any time of day hadn't yet become our thing. The general schtick? Breakfast, brunch, lunch, dinner or just snacks and drinks — pretty much anytime the restaurant is open.

But more than that, Willa's is simply a very good neighborhood restaurant. And at a time when it seems like one glitzy high-end eatery is opening after the next, it's hard to deny the inherent charm imbued from a place where there's no pretense but still quality food and ambience. It doesn't hurt that there's a stellar wine and cocktail program, either. It's the spot's simple staples that keep me coming back: the ricotta and hazelnut toast, drizzled with a thick ribbon of honey; the tahini kale Caesar, tucked under a shower of Grano Padano cheese; the roasted half chicken with salsa verde, fries and aioli.

Don't skip: Hazelnut ricotta toast, roasted chicken

It can be easy to pass by Roam, which sits next to the Candlelight Inn on 34th Street N. in St. Petersburg. But upon entering, the smell of chargrilled oysters and steaks smoldering on the grill is a surefire sign that you're in the right place. The casual steakhouse from brothers Joshua and Christian Jackson opened in 2022 and has since cemented itself as one of the best under-the-radar places to get a good steak. Chargrilled steaks are served with a loaded baked potato, and come in a variety of tasty cuts, from a New York strip to the whopping Tomahawk, a portion large enough for sharing.

The spot's Southern influence includes several references to Louisiana, a nod to the brothers' father, who once ran a restaurant in Baton Rouge. Sides like collard greens, butter pecan whipped yams and a decadent truffle mac and cheese really round out a meal. But the dish I'd drive across town for any day are the chargrilled oysters, which over the years have proved so popular, the kitchen has added several variations. There's now a Texas Hold 'Em version with smoked sausage, sweet corn and Parmesan as well as the Hollygrove (another Louisiana nod), featuring a crawfish, crab and shrimp medley topped with smoked gouda and Cajun butter. This former New Orleanian still loves the spot's signature Roam oysters: hot from the grill, bubbling with charred Parmesan and seafood butter.

Don't skip: Chargrilled oysters, tomahawk steak

In all my years reviewing restaurants, I'm not sure I've ever seen a spot rocket to success as quickly as this South Tampa restaurant, which less than a month after opening caught the attention of the esteemed Michelin Guide and a few months later got the guide's Bib Gourmand nod. I don't always see eye-to-eye with the elite European rankings system, but on this, we agree: Streetlight Taco is really good. The contemporary Mexican restaurant, which opened in January, is an homage to chef Michael Brannock's lifelong appreciation of Mexican culture and cuisine.

You can feel the love in the nixtamalized corn tortillas, made with heirloom corn; the melt-in-your-mouth pork carnitas topped with smoky chile de arbol salsa; the impressive list of agave spirits and the even more incredible cocktails made with them. Though some dishes, like a Jaliscan-inspired beef barbacoa topped with a salsa Guadalajara, skew regional and traditional, there's a lot here that strays outside the lines, and that's when it gets really fun. Take the Sunday Snack tostadas, a colorful combination of lump crab meat, cream cheese, fresh mangos and a bright and citrusy mango salsa — slightly unorthodox, but absolutely delicious.

Don't skip: Sunday Snack tostadas, carnitas tacos, brisket esquites

If you've tried snagging a seat at this gem of a St. Petersburg restaurant and cocktail bar and failed, you're not alone. For one, Barbouni is really small. Like, 10 bar seats small. But also, the neighboring spot to Mediterranean restaurant Baba is open limited hours — so if you're not in the mood for tinned fish and a seafood tower on a Friday, Saturday or Sunday, you're out of luck. But what the restaurant may lack in space and availability, it more than makes up for once you actually do get in.

The Greek-inspired ouzeri (a type of tavern) features the largest selection of tinned seafood, or "conservas," in the Tampa Bay area, a unique concept offering roughly 50 different choices that range from Danish smoked mussels to inky Spanish grilled squid to Japanese anchovies. And you're not just getting a tin of fish, you're getting a full spread: Each tin is accompanied by a house-prepared accompaniment, usually thick slices of crusty bread and a combination of parsley salad, sumac-pickled red onions, butter, salt, shug and lemon. The restaurant also serves bar snacks and small plates, including olives, dips like hummus and tzatziki, shrimp crudo and the must-have crispy fried fish collars with ramp tartar sauce.

Don't skip: Hamachi crudo, Matiz cockles in brine

It's not hard to find a fish camp in Tampa Bay. Despite the area's rapid transformation and new developments, we still live in close proximity to the Gulf of Mexico, and there are plenty of great spots that help us remember this. But what differentiates one fish camp from another? A grouper sandwich is just a grouper sandwich, right? At a place like Mullet's Fish Camp in St. Petersburg, a contemporary spin on the Florida classic, takes the genre to a whole other level. You'll still find all the typical fish camp staples: smoked fish spread, grouper sandwiches, peel-and-eat shrimp. But there's a considerable uptick in quality. The model here provides diners with a number of choices: Pick a seafood, a cooking style and a sauce. It sounds simple enough; the results are anything but.

Take an order of fish tacos, for example. I love getting them with mahi, but the grouper and snapper are also great. Then there's the choice of style: Do you want your catch fried, Cajun-fried, blackened or grilled? All of the options are good, but the Florida Man (cooked in a citrus herb butter) or the Bobby Lee (a hoisin ginger and garlic butter topped with crunchy slaw) versions are among the most popular, for good reason. The thing that really gets people through the doors, however, isn't seafaring at all: It's the smoked chicken wings, which are among the best (if not the best) wings in all of Tampa Bay. I like to get them with the house "Merman" sauce, a Carolinas-esque sweet and vinegary elixir, and a side of the house blue cheese dressing.

Don't skip: Fish tacos, smoked wings

The teamReporter: Helen Freund

Editor: Michelle Stark

Photo editor: Martha Asencio-Rhine

Photographers: Martha Asencio-Rhine, Douglas R. Clifford, Jefferee Woo, Dirk Shadd and Luis Santana

Video: Aya Diab

Engagement: Meaghan Habuda, Jenna Duncan, Kelsey Harrell, Neha Seenarine

Print design and logo: Lisa Merklin

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