Tour de Pizza reimagines a traditionally hearty comfort food as a part of a healthy diet, with chefs creating mouthwateringly fresh pies from wholesome veggies, olive oil, and roma tomatoes. The restaurant takes its name from owner Matt McClellan's 2008 bike journey from St. Petersburg to New York, which saw him stopping at pizzerias on the way to prove that pizza can be part of a health-conscious lifestyle and not just the food of choice for couch potatoes or rebellious cartoon teenagers. Diners can sink their teeth into pizza that McClellan ate on his diet such as the traditional margherita pizzas topped with slices of roma tomato and slivers of fresh basil, or sample a Pearsciutto pie crowned with pears, prosciutto, and gorgonzola cheese.
In addition to supping on the handmade breakfast and dinner pies that constitute McClellan's 30-day pizza diet, guests can munch on stuffed strombolis and meatball subs, or jump-start their appetites with savory garlic knots and cheese bread.
Whether guests are chowing down on baked subs and pizzas in the forty-seat dining room or eagerly awaiting a speedily-delivered pie, DeNunzio's Pizza satisfies appetites for Italian-American fare with freshly made feasts of rich sauce, savory meats, and bubbly cheese. DeNunzio's puts a premium on handmade cuisine, making their own dough each morning, and sourcing produce from the City Produce market next door. Patrons can choose specialty pizzas or create their own, or opt for a crisp salad or classic appetizers such as spicy bone-in or boneless chicken wings.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
Bowled Restaurant's eclectic menu is populated with casual eats served in behemoth bowls. The bistro’s dinner offerings include the orange-cashew-crusted shrimp side-kicked with sweet chili aioli ($8.75). The Cioppino bowl bombards taste buds with a torrent of mussels, clams, baby gulf shrimp, calamari, and mahi-mahi over a pillow of polenta, coupled with roasted sweet corn and herbed crostini ($14.95). Garnish herbivorous grins with the garlicky grilled-vegetable penne ($11.95), and plant meat-seeking smiles into the Bowled meat loaf, a dish that wouldn't really do anything for love, despite its protestations, that comes slathered in a chipotle-barbecue glaze ($14.95).
From the far edge of St. Petersburg's Pier, the chefs of Jonny Reno's whip up a menu boasting uniquely prepared seafood, salads, and sandwiches. Waterfront views and stunning sunsets fall over diners as they partake in eclectic cuisine such as grouper-nuggets piccata ($10) drenched in a zesty lemon-caper sauce, or a cold shrimp salad ($11) filled with arugula, fennel, citrus vinaigrette, and high-fives left hanging. Shonan seared ahi tuna ($18) arrives rare, encrusted with peppercorns, and sporting a posse of baby bok choy, marinated shiitake mushrooms, and wasabi whipped mashed potatoes. Feasters can supplement bites from a pulled-pork sandwich ($9) or shrimp po boy ($11) with sips from a selection of 16 rotating drafts including Longhammer IPA ($5.75), or head dunks in the nearby Tampa Bay. Those seeking libation-fueled thrills may linger post-meal and partake with local revelers and lampshade-clad pirates dancing to live music on a regular basis.
Though she was a successful restaurateur in her home country of Estonia, Sigrid Bratic could not shake her dream to share her beloved recipes with the United States. In 2004, she took the plunge, moving to Florida and opening the first Little Greek. Enter restaurant entrepreneur Nick Vojnovic. Nick was so dazzled by the eatery––its locally sourced produce coupled with a friendly ambiance—that he decided to help Sigrid take Florida's Greek-food scene by storm.
Today, Little Greek is a thriving franchise, with nearly a dozen locations in Florida and Texas. Each of these restaurants serves Sigrid's recipes that include housemade hummus, meat and rice dolmades, grilled-chicken pitas, and baklava. And because the eateries are BYOB, diners can complement meals with their own beer or wine.