Explore Tampa, Fla., for a summer getaway
Editor’s note: Chris Bartlett, co-founder and co-host of Worth Tasting, contributed to this column.
Summer travel plans are in the making. A summer vacation in Tampa, Fla. … why not? With these accolades, it makes it the perfect area to explore.
• Tampa Bay is 2023’s sevent-best summer travel destination (WalletHub)
• Tampa was awarded one of the Best Places to Travel (Money)
• Three Tampa neighborhoods were ranked in the top 10 of the 2024 list of Best Places to live in America. (Niche)
• Tampa was named the 12th “Most Fun Cities in America.” (WalletHub)
• Tampa Riverwalk was voted second-best Riverwalk in the U.S. (USA Today)
• Tampa was named one of the greatest places in the world (TIME)
• Tampa ranks among the Top 10 cities to visit with kids (Tampa Bay Business Journal)
• Tampa Bay area ranked as best spot to take a vacation with your pet (Tampa Bay Times)
And, for culinary enthusiasts…
• Tampa is first among unexpectedly awesome coffee cities (Livability)
• Tampa was 2022’s eighth-best Foodie City in America (WalletHub)
• Tampa is 2022’s eighth-best City for Vegans and Vegetarians (WalletHub)
• With all of this notoriety would you believe…Tampa was named one of the 15 U.S. tourist hotspots nobody cared about 15 years ago (Orbitz).
Recently, I wrote about the Hyde Park area of the city: https://bit.ly/3Uhgqqg.
Today, I’ll be highlighting the Midtown district experience.
Sometimes the best vacation spots offer the optimal combination of convenience and neighborhood vibe. And when location is important, oftentimes the middle of it all fits the bill.
Such is the case with Midtown Tampa, and the Aloft Hotel, one of two anchor hotels (Element Hotel is adjacent) in the district. When you’re in Midtown, most of what visitors would want to do in Tampa is drivable within 5 to 15 minutes.
On the “campus” of Midtown Tampa, there’s great shopping, strolling, sipping and dining options (more on this later). The highlight here for us is Sal Y Mar, the glittering gem of a restaurant and bar perched upon the oasis on the rooftop of the Aloft Hotel.
It’s from here that one can clearly understand both the layout of this district, and its proximity relative to downtown Tampa, with its fabulously diverse neighborhoods.
This curated neighborhood has a uniquely interesting dynamic. Pretty quickly, we came to catch the staycation vibe that it gives off between the hundreds of luxe apartments to the hotels, vibrant culinary scene, entertainment, spas, coffee shops, boutiques and retailers like REI, a Seattle based, outdoor gear company that pioneered the industry.
Here in Midtown people live and work, stay and play, all threading themselves in and around, across and between, these Midtown establishments.
Basing your Tampa vacation here makes it convenient to all the Bay-area attractions. Additionally, it’s the perfect place to simply enjoy what Midtown has to offer — on foot without a car.
Sunshine and sunset markets, yoga and aerobics, plus other fun and health-focused activities in The Commons; you’ll see there’s enough to do right here. After some activity, plunge into the rooftop pool at the Aloft while you soak in some sunshine. You’ll enjoy the panoramic views while sipping on your favorite beverage from the poolside snack bar.
You won’t want to miss a dining experience or two at Sal Y Mar, the hotel’s well-respected, and renowned, rooftop restaurant and lounge, which welcomes both hotel guests and locals.
The Tulum (a Mexican coastal town)-inspired restaurant and menu boasts Tampa Bay views from the covered terrace, if you choose alfresco dining, or via the window wall from inside its inviting and relaxing interior.
Heading up the culinary team is Executive Chef Johnathan Rodriguez, who received the Best Chef Award at Savor St. Pete Food & Wine Festival in 2022 and 2023 in addition to the Taste of Clearwater’s Chef Inspired Award among other accolades.
He gives credit to the chefs at the Michelin- grade restaurants where he’s previously worked, who have influenced and inspired his brilliant attention to detail, and various flavor profiles savored today by guests of Sal Y Mar.
Our Sal Y Mar experience began with the award-winning Tuna Tataki (ahi tuna, soy caviar, wakame, wasabi aioli, fried wonton, pickled ginger, sesame seeds). The seafood trio that followed our entrée includes a lobster crab cake (lump crab meat, lobster, mustard sauce, melted heirloom tomato), a huge and delectable grilled scallop and pan seared shrimp prepared with white wine and herb butter alongside grilled radicchio, drizzled with ginger lime sauce and chimichurri rice. And yes, it is as tantalizing to the palate as it sounds.
To top-off this seafood extravaganza, mouthwatering Cinnamon Churros arrived, complete with caramel dipping sauce… ”the icing on the cake.” We couldn’t resist the Sal Y Mar Flan, well worth the indulgence.
For those into beef, the Sal Y Mar Tomahawk Experience should fit the bill…a 32–34-ounce ginormous, bone-in steak, truffle oil, chimichurri sauce, Maldon salt …enough for two or three. Too big?…. the 6 -ounce filet mignon, a 16-ounce ribeye, or Australian rack of lamb are other meat-eater options.
Chef Johnathan shared two recipes. The award-winning Tuna Tataki recipe is at https://stephenfries.com/recipes. The Prime New York Steak With Truffle Burrata Mash and Sautéed Broccolini is below.
The 20 acres that comprise Midtown Tampa are jam packed with everything from a fast-casual, superfood eatery called Kale Me Crazy (so fresh and satisfying) to the comfort and familiarity of a Shake Shack amid so many more diverse and delicious culinary spots to experience. We ate at and tried almost all of them.
From the Louisiana-inspired Gumbo and Ragin’ Red Fish With Creole sauce at Walk-On’s Sports Bistreaux to the delectable, fresh trout at True Food Kitchen, there’s a food place sure to please any palate.
Between our many meals, we made time for a great cup of coffee and sweet treat at Joffrey’s Coffee & Tea Co., extraordinarily luscious and unforgettable truffles at William Dean Chocolates and tasty, fresh salads at the Whole Foods “on campus.”
Two extremely busy places to which we couldn’t secure reservations looked sublime and are high on our next time list; both Sunda Tampa Southeast Asian and Ponte Modern American, owned by Chef Chris Ponte of the iconic Ponte Grill, formerly in nearby Clearwater.
Unfortunately, time ran out before we could sink our teeth into some very amazing-looking pasta dishes we saw coming to guests’ tables while strolling by BellaBrava Tampa, right around the corner.
Prime New York Steak With Truffle Burrata Mash and Sautéed Broccolini
Servings: 2
Ingredients:
Steak:
2 prime New York strips
Kosher salt and freshly ground black pepper, to taste
Olive oil to coat pan
2 tablespoon butter
1 bunch thyme
3 garlic cloves, smashed
Directions:
Pat steaks dry. Season with the salt and pepper on both sides. Heat your choice of pan with oil over medium-high, then place the steak in when the oil is hot. Sear for 3 to 4 minutes on both sides and don’t forget the edges about a minute on those.
Turn the heat down to medium and add the butter, thyme and garlic smash, basting that sauce over the steaks until the internal temperature is 140 degrees. Remove the steak from heat and let the steaks rest to reach a perfect medium steak temperature.
Burrata Truffle Mash:
4 Yukon Gold potatoes, peeled and cut into 1-inch chunks
Kosher salt
4 tablespoons truffle oil
1/3 cup heavy cream
4 tablespoons butter
¼ cup whole milk
2 balls burrata
Kosher salt and freshly ground black pepper, to taste
Directions:
Fill a large pot with cold water. Season with 2 tablespoon kosher salt and carefully add the potatoes. Gently boil potatoes over medium heat for 15 to 20 minutes, until the potatoes are tender. Reserve 1 cup of the cooking water and then drain the potatoes. Return the drained potatoes back to the pot and, using a potato masher or hand mixer, whip the potatoes until mashed.
Add the truffle oil, cream, butter and milk to the potatoes and whip until light and fluffy. Pull the burrata cheese into pieces and add to the potato mash. Mix in with a spoon until melted. Season to taste with salt and pepper. Use the reserved potato cooking water to thin the potatoes to get a very creamy texture, if necessary.
Sauteéd Broccolini:
1 bunch broccolini (about 5 ounces), washed trimmed, halved lengthwise (if thick)
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
¼ cup of white wine
2 tablespoons butter
Kosher salt and freshly ground black pepper, to taste
Directions:
Cut off and discard the dried ends of the broccolini stems. Cut the broccolini in a bias or thick medallion. Then heat your choice of pan and add the olive oil until it reaches medium heat. Add minced garlic, white wine and cook for 30 seconds to infuse the flavor and to reduce the wine, add the broccolini and a little salt and pepper.
Stir occasionally, for 2 minutes, creating steam in the pan to help the broccolini stems soften. Add a couple tablespoons of water and butter and cover the pan. Reduce the heat to medium-low and cook covered for 2 to 4 minutes until the veggies are tender and bright green.
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.
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