Chef Will Greenwood?s dishes have graced many important meals, from Julia Child?s and Robert Mondavi?s 80th birthday parties to the Head of State luncheons at NATO?s 50th-anniversary celebration. In the '90s, he was even asked by the Clintons to audition to be the White House chef. Today, Greenwood?s Caribbean-Latin fusion recipes inform festive meals at Catch Twenty-Three. Certified fresh seafood and aged steaks cook over a pecan-wood grill while elsewhere in the kitchen, chefs prepare signature dishes such as macadamia-crusted Chilean sea bass and Stockyard Skirt Steak with Chimichurri sauce. Catch Twenty-Three also has live entertainment every Friday night.
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.
At Mangroves, ordering a drink is almost as much of an experience as sipping it—guests ask for wine and cocktails at a handcrafted 60-foot, stained-glass bar. Its eye-catching design fits right into the chic downstairs lounge, dotted with VIP tables where guests revel in bottle service. Upstairs, meanwhile, another full bar awaits visitors, fueling jive sessions on the spacious dance floor. DJs spin there four days a week, playing sets far preferable to the sound of guests blowing over empty champagne flutes.
Late-night partiers can snack on casual bites such as chicken tenders or mac ‘n’ cheese after 10 p.m., but the eatery’s dinner menu reflects the same refinement as the stained-glass bar. Pomegranate-glazed salmon and black Angus filets in blue-cheese sauce delight palates, along with simpler burgers and salads.
Chip Roehl and Lenny Terlaje, the former management team of award winning restaurant Splash! An Ocean Grill, don?t believe that there's only one way to prepare seafood. At their award-winning restaurant, this culinary duo draws upon cooking styles from around the world, from saut?ing mussels in scampi sauce to coating sesame-crusted tuna in ponzu. And those are just the appetizers?for entrees, Tom and Lenny crown crab-cake sandwiches with lemon-dill aioli and vampire-proof lobster tails by broiling them in garlic butter.
Alongside these maritime meals, the twosome also showcases ingredients from the land, such as fire-grilled filet mignons and sirloin burgers topped with roasted bacon. Beer, wine, and classic cocktails complement the feasts, which unfold inside a roomy dining room awash in blue lights reminiscent of the sea.
The menu at City Fish Seafood Grill & Chophouse reads like an edible atlas. The The chefs here source fresh salmon from the Atlantic, seabass from Chili, and lobsters from Maine. And the preparations are just as global as the proteins: shellfish-laden paella evokes the eateries of Spain, while beer-battered fish 'n' chips pays tribute to England's famous tartar sauce springs. International flavors also accent sushi selections, from classic tuna and California rolls to the cajun-inspired Bubba Gump, loaded with fried Louisiana crawfish, mango, and cream cheese.
Globe-trotting flair can be found behind the bar as well. Bartenders pour sake, and uncork wines from Italy and New Zealand. Imported spirits are shaken, stirred, and siphoned into specialty cocktails such as the Snickers martini, accented with caramel vodka and amaretto. On weekends, bottomless mimosas and Bloody Marys accompany hearty brunch spreads of omelets and french toast.
When Rosie first moved from Detroit to Pinellas Park and began working at a seafood restaurant, she was surprised to learn that clams and fish didn't just come in sticks or strips. After gaining hands-on experience at the restaurant and sampling the fresh lobster, whole-belly clams, and haddock, Rosie decided to buy her own restaurant with her daughter Tammy. Today, Rosie serves fresh New England–style seafood, including sea scallops, chowder, and fish fresh from Florida’s waters.
Inside the restaurant, live bands perform memorable tunes as patrons dig into buttery lobster or quaff drinks at a full bar underneath a wall-mounted ship. The eatery's nautical theme continues in wooden oars attached to the walls, a fishing net full of lobsters, and murals of palm trees under puffy white clouds.