Servers at The Anchor Bar tote half-pound angus beef burgers and frosty brews from the full bar to diners seated on the outdoor patio. In addition to crisp salads and margarita flatbreads, the servers also deliver chicken wing appetizers tossed in one of eight different sauces ranging from sweet barbecue to the award-winning hot honey buffalo.
The Tampa Bay Times credits owners John Harr and Justin Schuver with the revitalizing the old Slice space, turning it into the causal eatery now known as Islands Pizza. The duo gave the menu a pep talk, pairing popular pies with new offerings of hearty calzones and Italian grinders. While miniature overhead lights cast Hollywood-like spotlight on each of Island's steaming, hand-tossed pizzas, adult diners can cool down piping hot mouth with the bar's cool cocktails and 12 beers on tap, or catch reruns of Cheer's in its original Gaelic on the restaurant's flat-screen TVs.
In a monthly, newsletter-style magazine, Insight Tampa keeps Bay-area residents updated on the people, places, and happenings within their community. Articles serve a broad readership, appealing to culture connoisseurs with art listings, athletes with features on marathons, and night owls with reviews of the most fruitful vole-hunting grounds. Besides reporting on local events, Insight Tampa also gets in on the fun by throwing parties that range from culinary celebrations to pirate pub crawls.
Café Dufrain prides itself on its knowledgeable serving staff, which knows the fresh, local food-filled menu better than it knows itself. A server might recommend the Kurobuto pork cheeks to start, paired nicely as they are with fried green tomatoes and smoked-bacon marmalade ($7.50), or the warm confit of organic mushrooms with roasted black-garlic cloves on a grilled baguette ($8). The organic smart chicken is apparently not so smart, as it finds itself fried and accompanied with buttermilk waffles ($20). The hot-and-sour noodles with lotus root and white miso ($18) provide culinary shelter for vegetarians. Finish this gourmet spread with a slice of carrot cake with cream-cheese frosting ($7) or a pineapple right-side-up cake ($7). The staff would be happy to match your meal with any of the custom-tailored American, European, and South American vintages on the expansive wine menu.