With a stay at Vinoy Renaissance St. Petersburg Resort & Golf Club in St. Petersburg, you'll be minutes from Chihuly Collection and Museum of Fine Arts. This 4-star hotel is within close proximity of Museum of Fine Arts and St. Petersburg Museum of History.
Make yourself at home in one of the 361 air-conditioned rooms featuring minibars and LCD televisions. Your bed comes with cotton sheets and down comforters. Relax and take in garden and water views from the privacy of your room. High-definition televisions with cable programming are provided for your entertainment, with wired and wireless Internet access available for a surcharge. Private bathrooms have designer toiletries and hair dryers.
Rec, Spa, Premium Amenities
Treat yourself with massages, body treatments, and facials. After practicing your swing on the golf course, you can enjoy other recreational amenities including a golf course and a health club. Additional features include concierge services, gift shops/newsstands, and a hair salon.
Enjoy a meal at one of the hotel's dining establishments, which include 5 restaurants and a coffee shop/café. From your room, you can also access room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Buffet breakfasts are available for a fee.
Business, Other Amenities
Featured amenities include a business center, limo/town car service, and audiovisual equipment. Planning an event in St. Petersburg? This hotel has 42000 square feet (3902 square meters) of space consisting of conference/meeting rooms, a ballroom, and banquet facilities. Parking (subject to charges) is available onsite.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Bill Shumate's career as a restaurateur began in 1964 when he opened a small burger shack that catered to the hearty appetites of University of Oklahoma students. After spending the next several decades opening and operating eateries, Shumate decided that his next venture should somehow honor his burger roots. He partnered with Joanie Corneil in 2006 and developed a concept choosing the name Square 1 Burgers to reflect this full-circle journey. Unlike that original restaurant, though, Square 1 Burgers grew over the years, eventually expanding to several locations throughout west central Florida.
Although the concept was intended to be a return to basics, Square 1 isn't constrained by traditional conventions. Patties of Meyer's all-natural red Angus beef, Kobe, lamb, ground buffalo, and portobello mushroom caps all appear between the buns, providing a wealth of options to consider before even thinking about toppings. This eclectic spirit is also apparent in the menu's selection of appetizers, which includes everything from sun-dried tomato and artichoke hummus to homemade double-dipped onion rings. Even the milkshakes made with Blue Bell ice cream seem like faithful renditions of an American classic at first. However, the grown-up versions with Baileys, vodka, and Kahlua or brandy, cr?me de cacao continue to demonstrate Square 1 Burgers' playful spirit.
A seafood market stocked with fresh fish. A marina with direct access to the Weedon Island Preserve. Boat rentals. At I.C. Sharks, staff members sate clients? hungers for both seafood and coastal exploration, specializing in these and other seashore exploits. The scent of steamed blue crabs lures visitors into the facility?s crab shanty, C.R. Crabs, or into the fish market, where I.C.'s crew works closely with local fishermen to source daily catches of fish, including grouper, tuna, and snapper. At the docks, boating experts teach customers to man Boston Whalers before they launch for up to a day?s worth of boating recreation. Engines roar as these vessels follow charts through nearby islands, where fishermen plop lines into the water or sightseers marvel at dolphins as they sign autographs in their natural habitats. Guests can enjoy a variety of fresh seafood dishes at the waterfront cafe and tiki bar, including fresh grouper sandwiches, fresh Florida fish tacos, and smoked mahi mahi fish spread, washing it down with an adult beverage, including frozen drinks.
String lights glimmer on the hunter-green walls like stars through evening foliage. A large mural depicts a distant city against a burgundy-and-gray dusk. Some of these accents date back to Cafe Vienna’s inception 40 years ago, but the torch has since been passed to Tony Klobuchar, whose son Steve mans the kitchen. From those clattering confines spill the aromas of time-tested Austro-Hungarian cuisine, including steaming bratwurst platters and marinated herring.
Though the servers move quickly, there's much that goes into the preparation of these dishes; tender beef-loin sauerbraten, for example, marinates in traditional spices and red-wine vinegar for a minimum of five days. Above plates of grilled pork schnitzel, imported German brews from Spaten and Franziskaner crash together, sending flecks of foam to tablecloths in the deep red hues of a fire truck that has been driving around with hair curlers on.
As a part of its continuing mission to promote the cultural and economic impacts of independent filmmaking, the not-for-profit St. Petersburg–Clearwater Film Society hosts the annual Sunscreen Film Festival. Each day of the four-day festival packs in more than 12 hours of short- and feature-film screenings, as well as workshops on the filmmaking process, such as "Tips for Creating a Talking Picture." Local documentarians and producers of comedic shorts, genre pieces, or feature-length films showcase their work for eager audiences and industry professionals. Myriad workshops cover aspects of screenwriting and acting as well as promotional arts such as how to land an agent or how to use social media as an advertising and networking tool. Many nights also feature concerts and after parties, allowing auteurs, musicians, and audience members to mingle.