Sushi Tsu's talented hibachi chefs create savory masterpieces in a jaw-dropping tornado of blades on the restaurant's grill tables, while skilled sushi rollers craft novel seafood bites. The hibachi menu bursts with Eastern appetizers, including gyoza fried dumplings ($6) and tempura-battered strips of alligator tail ($8). Showboating chefs, each of whom have apprenticed for at least two years under the owner's masterful eye, forge beef teriyaki ($17) and succulent Teppanyaki scallops ($20.50), exciting adrenaline and salivary glands like a ruptured nacho-cheese pipeline. Sushi Tsu’s avant-garde rice rollers eschew humdrum rolls in favor of the eclectic mexican roll ($6) and the lightning roll, an electrifying amalgam of baked salmon skin, wasabi, and fresh veggies ($7). Diners can also grease their fast-working mouthparts with a bubbly selection of Japanese beers ($4+).
Outside Ballyhoo Grill, a sign made to look like a colorful speedboat beckons to passersby, hinting at the smorgasbord of fresh seafood to be found within. A tropical theme permeates the space, with live music setting a relaxing mood and nautical decor—such as a surfboard, an alligator head, and a stuffed and mounted kraken—adorning the walls. Guests dine on surf 'n' turf plates, fish tacos, pulled pork, and burgers as they share friendly conversation and clink cocktail glasses and mugs of draft beer.
Texas de Brazil blends the steak-centric cuisine of Texas with the traditional churrasco method of slow-roasting meat over an open-flame grill and serving its diners with a luscious meaty mélange of multiple steak selections. The full dinner for one ($42.99) marches out a cavalcade of choice cuts, as diners welcome a continuous flow of flavorful proteins, including brazilian sausage, filet mignon, flank steak, and bacon-wrapped chicken breast. Brandish your table's provided card, green on one side, red on the other, and it will function as a meat traffic light that summons servers to either send stacks of seasoned beef, pork, or lamb skewers or halt plate traffic like a decorated culinary crossing guard. Diners can also feel free to substitute greens for the grill by stepping into the sprawling salad-bar conga line ($24.99), two-stepping through toothsome goodies such as imported cheese, steamed asparagus, and dozens of other hors d'oeuvres.
Living up to your dad's legacy can be tough when your dad was George Steinbrenner's go-to guy. Malio Iavarone often hosted "The Boss" during his tenure as the Yankees manager, serving him steaks at the original Malio's Steakhouse on South Dale Mabry. Today, Malio's son Derek works to produce similar hype at a new, swankier location in Rivergate Tower, where the one-word difference in the venue's name—"Prime" hints at the USDA Prime beef cooked within—belies the recipes’ faithful adherence to tradition.
Each steak, from the New York strip to the filet, receives a simple yet meticulously scattered dash of salt and pepper. Couples can even go all-out with a 40-oz. prime porterhouse for two, admittedly a more filling romantic dinner than catching and swallowing each other’s blown kisses. Aside from tender cuts of beef, the menu at Malio's boasts lamb and veal chops as well as lobster tails and Chilean sea bass cooked several ways, including blackened, Theresa-style, and pan-fried.
Like the patrons who like their steaks rare, Malio’s Prime Steakhouse seems enamored with the color red. Broad red columns stand between the windows overlooking the waterfront, and framed works by Joe Testa-Secca—Art Professor Emeritus at the University of Tampa—hang over the crimson semicircular booths. The reds from a list of more than 200 wines complete the motif.
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Café, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Pappas Ranch. There, he and his kitchen serve up a new menu of fresh seafood, poultry, sandwiches, street tacos, hand-cut steaks, and barbecue dishes whose "family flair" has been lauded by Metromix Tampa Bay. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners. Bartenders dole out glasses of locally brewed craft beers and wine or mix cocktails and martinis at the full center bar with flat-screen TVs.
The restaurant's decor channels that of the original Pappas family ranch. In the dining room, spacious booths are surrounded by rustic wooden walls, and outside is a covered outdoor patio.