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For this year’s Top Restaurants list, I went big.
Big, as in 50 restaurants compared to last year’s 30. This would be easier to do, I told myself. Thirty is such a small number when considering Tampa Bay’s expansive dining universe.
But expanding this list to include 20 additional contenders actually made the process feel more selective — and more cutthroat. With a wider net cast, I considered more options than I ever have. (Seeing number 51 get slashed? Brutal.)
I had to ask myself some tough questions: Who is this list for? And what does it say about how we choose to dine right now? What I landed on, after a lot of thinking and many, many meals, is that it’s both a really great time and a really challenging time to dine out in Tampa Bay.
The spectrum for culinary excellence in 2025 is quite wide. Mostly, that’s good: Diversity is paramount to fostering a rich dining scene. But restaurants in Tampa Bay are straddling an impossible divide, with ultra fine-dining and tasting menu spots going head-to-head with pop-ups, food trucks and other casual concepts. For diners, the financial chasm is only getting more difficult to cross.
This list features both restaurants that charge $300 per person for a meal and those where you can get in and out, after tax and tip, for less than $15. I’m not sure, exactly, what that says about the future of our dining scene, but I did witness something interesting while trying to suss it out. What I saw was a good deal of scrappy ingenuity — clever and often unorthodox restaurant moves fueled by creativity and optimism, as opposed to big investor money or hard cash.
As the cost of running a restaurant increases and diners find themselves unable to pay for some of the higher-ticket meals around town, this approach could help shine a light on where we might be heading. This list is for readers and diners all across the Tampa Bay area, after all, not just a select few.
It’s also, simply, my attempt to answer the question I get asked over and over again: Where should I go to dinner?
Editor’s note: Today we’re releasing spots 31-50 on the list. Check back every day as we reveal 10 more spots.
Sometimes, change can be good. When Lilac opened inside the Tampa Edition hotel, the high-end Water Street restaurant only offered a four-course prix-fixe menu — priced at $150 per person. Though the restaurant won a coveted Michelin star within its first year, not everything worked. Sensing the menu wasn’t appealing to a broad enough base, chef John Fraser embarked on some detours. This year, the chef added a la carte options alongside an expanded eight-course tasting menu, a decision that’s helped breathe flexibility into the posh restaurant’s approach. Dinners still begin with a tasty amuse-bouche selection, including the onion- and thyme-laced buttery “pain lyonnaise.” Guests would be wise to get the spice-crusted tuna appetizer, where thick, flavorful hunks of tuna come nestled in a smoky charred scallion sauce with a bright and zingy shaved fennel salad. The restaurant’s Dover sole is its biggest flex. But don’t overlook the slightly less flashy but just as delicious duck au poivre, where a crispy-skinned breast is coupled with duck leg confit and citrus-glazed carrots.
Don’t skip: Dover sole, spice-crusted tuna.
500 Channelside Drive, Tampa. 813-771-8022. lilacrestauranttampa.com/
When Baba opened in 2019, it was among the most exciting places to find contemporary Mediterranean cuisine. In the years since, the restaurant has undergone changes: a short-lived bakery adjacent to the spot was reimagined as a Greek ouzeri, a petite bar highlighting tinned fish and raw seafood. Both spots are experiencing a stellar renaissance, with a joint kitchen helmed by executive chef George Sayegh and chef de cuisine Jeremy Smith and a menu that feels rooted in tradition with contemporary twists. Diners should still start with the spread trio, paired with warm, puffy pita bread and a bouquet of bright and crunchy crudite. If you’re in the mood for tinned fish, Barbouni’s extensive collection is the best variety of conservas in Tampa Bay (I love the wood-smoked Danish blue mussels and Portuguese sardines swaddled in chile-spiked brava sauce). There’s some crossover on the menus, so regardless of which side of this curious marriage you dine, the grilled prawns are a good choice, served with charred lemon, Aleppo chiles, olive oil and mint.
Don’t skip: Grilled prawns, Portuguese sardines.
2701 Central Ave., St. Petersburg; 727-954-3406; eatatbaba.com
Outside, a large sign reading “TAMPA MADE” beckons diners into this funhouse of a barbecue restaurant. It’s an apt descriptor for the Old West Tampa spot, where pitmaster Danny Hernandez fuses his passion for Texas-style barbecue with a Tampeno flair and his Cuban roots. Inside the whimsical, maze-like space, there are smokers and grilling accoutrements; grab-and-go meats, sauces and pickles; a bar; two outdoor patios; and a wine shop. Homemade chorizo links arrive juicy, spicy and smoky, straight off the grill. A mango habanero barbecue sauce adds a little sweet heat to Akaushi wagyu brisket, which is great on its own but also finds its way into a brisket burger and a fun play on empanadas with pimento cheese. Don’t skip the bonbons, which look like dinner rolls but are filled with candy-like burnt ends and a beef tallow honey glaze. (Full disclosure: My partner has done some freelance design work in the past for The Brisket Shoppe.)
Don’t skip: Chorizo, banana pudding.
3501 N. Armenia Ave., Tampa. 813-879-4647. thebrisketshoppe.com/
Less than two years in, chef Michael Brannock’s homage to regional Mexican cuisine feels cemented in South Tampa’s dining culture. Perhaps no surprise, given the spot received Michelin recognition within its first few months of business. It deserves all the accolades. The contemporary taqueria’s menu hinges on beautiful nixtamalized corn tortillas, made with heirloom corn. Standout toppings include melt-in-your-mouth pork carnitas with smoky chile de arbol salsa and beer-battered fried grouper (served on flour tortillas) topped with cabbage, pico de gallo and a chipotle mayonnaise. Also excellent are the bluefin tuna tostadas, which pack a gingery punch from pickled chayote. And you’ll be hard-pressed to find a better tequila and mezcal list — or a margarita, for that matter — anywhere in town.
Don’t skip: Bluefin tuna tostada, mezcal margarita.
4004 Henderson Blvd., Tampa. 813-217-9158. streetlighttacos.com
You already know how good the breakfast sandwich is. How could you not, after chef and culinary celebrity Alton Brown pronounced it the “best breakfast sandwich ever”? But wait, there’s so much more to love at this petite sandwich spot and natural wine shop in downtown Tampa. The Italian Stallion, Chicken Salad Deluxe and Bangin’ BLT have garnered loyalists for a reason — they’re really, really good. If I’m craving a vegetarian break, though, the Chickpea Salad Supreme always hits, made with a roasted chickpea medley, vegan mayo, avocado, tomato, little gem lettuce and herbed ranch on crusty sourdough. Pro-tip: Order any sandwich “Dave’s Way” and get an add-on of pepper salad, parsley, onions and basil. Trust me, you want it “Dave’s Way.”
Don’t skip: Bacon, egg and cheddar sandwich; Chickpea Salad Supreme.
305 E. Polk St., Tampa. 813-202-3324. supernaturaltpa.com
Steaks smoldering on the grill. Chargrilled oysters under a bubbling cap of seafood butter. Golden-fried catfish nuggets served with a zippy Cajun remoulade. There’s a lot to love at this casual St. Petersburg steakhouse, which has been quietly, but steadily, thrilling diners-in-the-know since 2022. The under-the-radar spot, which sits in the shadow of Candlelight Inn on 34th Street N., is a team effort from brothers Joshua and Christian Jackson. The steaks here are top-notch (particularly the whopping 36-ounce Tomahawk). But the menu’s strong Southern undercurrent — a nod to the brothers’ father, who ran a restaurant in Baton Rouge, Louisiana — is the other reason folks travel from across town to dine here. Sides like collard greens, butter pecan whipped yams, truffle-laced mac and cheese and the decadent red velvet cake are hard to pass up.
Don’t skip: Chargrilled oysters, truffle mac and cheese.
3405 34th St. N., St. Petersburg. 727-346-5242. roamsteakhouse.com
Perhaps it shouldn’t come as a surprise that chef James Renew’s follow-up to his lauded Clearwater restaurant Little Lamb Gastropub is just as much of a hit. Downtown New Port Richey restaurant The Estuary opened in early 2023 and has solidified itself as one of the area’s best bets for chef-driven, contemporary New American cuisine. Renew’s focus on sustainable and local products is woven throughout the menu, which is frequently in flux. When in season, fresh figs appear on a bed of creamy stracciatella cheese, sidling Sweety Drop peppers and salty jamon serrano. Some of the menu’s hallmark dishes thankfully don’t budge, like the excellent pull-apart rolls served with smoked chicken butter or the golden-fried crab beignets dipped in creamy jalapeno-lime aioli.
Don’t skip: Crab beignets, hot fried chicken sandwich.
6220 Grand Blvd., New Port Richey. 727-807-5914. estuarynpr.com
When the esteemed Michelin Guide bestowed this Tampa restaurant and bakery a Bib Gourmand in its second year in the region, it didn’t exactly come as a surprise. At that point, chef and owner Christina Theofilos had already won local diners over with her winning spin on contemporary Greek cuisine. Pop in for brunch on any given weekend and you’re likely to find a jam-packed dining room and folks waiting in line for a table. Part of that is likely due to the restaurant’s aesthetic appeal: plush cushions, white-washed walls outfitted with light and dark blue accents, and an open-air patio that does a pretty convincing job mimicking a Mykonos terrace. But they’re also there for the food, from plump feta-brined chicken served atop bright green salad with a creamy wedge of feta cheese to hunks of juicy braised lamb leg tucked into warm pita with snappy tzatziki.
Don’t skip: Greek Chick salad; lamb pita.
701 N. Howard Ave., Tampa; 813-841-5555; eatpsomi.com
It’s the all-day concept that really sells Willa’s, the charming North Hyde Park restaurant from owners Nate Siegel and Merrin Jenkins. The duo looked to some of their favorite spots in New York City when designing their restaurant, bar and cafe in 2021, and it’s still one of the most reliable — and delicious — places to pop in for a meal, pretty much any time of day. Long-running staples include the ever-so-strong slow-roasted chicken with salsa verde, fries and aioli, and the crunchy tahini kale Caesar. On a recent visit, I fell hard for a crispy-skinned branzino, which arrived perfectly cooked with roasted fingerling potatoes, caramelized onions, brown butter-creamed kale and a lyonnaise sauce studded with capers.
Don’t skip: Rotisserie chicken frites, seared branzino.
1700 W. Fig St., Tampa. 813-519-4552. willastampa.com
Counter Culture weathered a pandemic (the spot opened in late 2019) and then a monthslong construction eyesore during renovations to the West Bay to Bay Boulevard development. But this contemporary New American restaurant is still serving some of the most creative and contemporary cuisine around, including Tampa’s best brunch. The spot, from five-time James Beard Award semifinalist chef Jeannie Pierola, pays tribute to counter-style dining, and the seats along the terrazzo-topped bar with views of Tampa Bay are the best in the house. There are some constants: The wood-grilled octopus with crispy pimenton and fried chickpeas and charred lemon has remained a favorite. And I’d be shocked to show up at brunch and not see the signature griddled coconut pecan morning bread or the pimento cheese biscuits drizzled in honey on every table. But because this is Pierola, things here are always in a wonderful state of experimentation.
Don’t skip: Pimento cheese biscuits, grilled octopus.
2909 W. Bay to Bay Blvd., No. 100, Tampa. 813-570-8660. cc-tampa.com
Oh, how we love a good Florida fish camp. Mullet’s is among the best iterations of the genre in Tampa Bay, a mostly outdoor restaurant that successfully marries contemporary, laidback St. Petersburg vibes (the spot’s new indoor tiki bar sports some of the ‘burg’s best cocktails) and old Florida tradition. All the typical fish camp staples are here — smoked fish spread, grouper sandwiches, peel-and-eat shrimp — and the model provides diners witha number of choices, including cooking style and sauce. Quality and sourcing are top-of-mind, so whether it’s mahi, snapper or grouper, it’s all a surefire bet. Also, the spot serves some of the very best smoked chicken wings. Get them with the Carolinas-esque house “Merman” sauce and a side of blue cheese dressing.
Don’t skip: Grouper sandwich, smoked wings.
3901 Sixth St. S., St. Petersburg. 727-205-6313. mulletsfishcamp.com
The way tohave a proper dinner at Bern’s is to let the restaurant roll out the red carpet and do its thing: the tableside Caesar, the piping-hot French onion soup, the impeccable steaks, the wine, the plethora of sides. And don’t for one second think about skipping the Harry Waugh Dessert Room — where else can you drape two scoops of macadamia nut ice cream in a tiny avalanche of hot fudge? But if reservations are hard to come by, as they almost always are, I’d suggest trying your luck at the restaurant’s beautifully renovated bar. You’re here for a good steak and excellent service, and Tampa Bay’s most celebrated spot has been treating diners to these unforgettable and one-of-a-kind experiences since 1956. An evening here might not feel contemporary, but it sure does feel timeless.
Don’t skip: Dry-aged Delmonico steak, macadamia nut sundae.
1208 S. Howard Ave., Tampa. 813-251-2421. bernssteakhouse.com
For their sophomore effort, Allelo proprietors Shawn and Jeanna Damkoehler took a swing at remodeling another Beach Drive mainstay. In what was once the corner building home to 400 Beach Seafood & Tap House, Juno & The Peacock has emerged as the downtown St. Petersburg promenade’s hottest new restaurant. I’m not sure there is a more beautiful bar top to sidle up to in all of Pinellas County — but the food also happens to be very good. The schtick here is loosely New American opulence. Think classics like oysters Rockefeller or crab Louie, but with a contemporary twist. Diners would be wise not to skip the excellent wagyu beef carpaccio topped with cured egg yolk and a truffle-Parmesan aioli, or the seafood scampi, featuring thick and bouncy bucatini wrapped around lump crab, lobster, shrimp and spinach.
Don’t skip: Wagyu beef carpaccio, Monica’s Cornbread.
400 Beach Drive N.E., St. Petersburg. 727-258-4222. junoandthepeacock.com/
The white rocking chairs along 18th Street S. are beckoning once again: Earlier this year, Lolita’s Wine Market went back to where it all started. After two years at the Morean Center for Clay, the team has comfortably settled back into their original digs on the edge of St. Pete’s Grand Central District. For longtime loyalists of the wine and charcuterie darling, the homecoming has been very welcome. Owners Kelly Rodriguez-Laureano and chef Alex Rodriguez excel at intimate hospitality and creative globally-inspired fare. Start a meal here with salty, spiced radishes and move on to a refreshing watermelon and feta salad, perhaps, or the crazy delicious chorizo- and Gorgonzola-stuffed dates, accompanied by pickled jalapenos and a bracingly fresh hearts of palm salad.
Don’t skip: Stuffed dates, lamb barbacoa.
16 18th St. S., St. Petersburg. 727-505-0503. lolitaswinemarket.com
A native of Monterrey, Mexico, Rene Valenzuela (of Taco Bus fame) is serving up tacos and burritos brimming with bright flavors, color and some slightly unorthodox ingredients (yes, there once was a stingray taco on the menu). But that’s just part of what makes this food so very fabulous and fun. Whether you’re hitting up the Seminole Heights food truck or the baby blue and bubblegum pink Ybor depot, tacos arrive on warm, earthy corn or flour tortillas. A recent visit featured braised pork belly hugging juicy hunks of smoky pineapple; golden-fried chile relleno filled with beef picadillo; and the brilliant Campechana, stuffed to the brim with seared steak, al pastor pork, avocado, roasted pineapple and cheese. A surprise vegetarian hit arrived oozing cheese and velvety oyster mushrooms. Every order is accompanied by a charred jalapeno and tomatillo sauce and a fiery, bright orange elixir made with chile de arbol. I like to grab an icy pineapple-kiwi agua fresca on my way out for a delicious and refreshing respite after all that heat.
Don’t skip: Campechana, oyster mushroom tacos.
4414 N. Nebraska Ave. and 2802 N. 16th St., Tampa. renesmexicankitchen.org/
Good Intentions has figured out how to excel at many things at once: It’s loud, fun and knows how to turn up for a party. But it’s also intimate and cozy — one of the best places in town to hug the horseshoe-shaped terrazzo bar and wind down over a Gibson or a glass of wine. Perhaps most importantly, Good Intentions serves vegan food that’s sure to appeal to pretty much anyone. Who can resist a bowl of silky, lemon-scented whipped “ricotta” drizzled with pistachio pesto and Sichuan chiles? Or the tahini-spiked Caesar, brimming with brightness and so much crunch? There’s always something new in the mix, from a Nashville-style hot tofu sandwich to the oh-so-satisfying spin on mofongo, which pairs garlicky mashed yucca and plantains with chimichurri, crispy planks of tempeh, broccolini and a creamy curry aioli.
Don’t skip: Tahini Caesar, mofongo.
1900 First Ave. S., St. Petersburg. goodintentionsfl.com
Romance is in the air at The Black Pearl, where freshly cut flowers adorn every table and there’s a soft hush to the dimly lit dining room. Since 1996, this downtown Dunedin fine dining gem has been the best spot for a North Pinellas splurge. Longtime chef Christopher Artrip has helmed the kitchen for more than two decades, and it’s that kind of longevity that fuels the menu’s time-tested consistency. Meals still start with a lovely bread service, including a recent spin on Brazilian pao de queijo served with a bright emerald chimichurri. The hallmark lobster and white truffle risotto hasn’t budged (why should it, when it’s just that delicious?). What the Black Pearl really excels in is impeccable service and expert wine advice. At a time when casual is making a strong comeback, a night at The Black Pearl is a nice reminder that sometimes getting a little fancy feels pretty good.
Don’t skip: Lobster and white truffle risotto, pork belly.
315 Main St., Dunedin. 727-734-3463. theblackpearldunedin.com
Small Bar was never supposed to be a restaurant of this caliber. And by this time next year, it might not be. But, for reasons mostly out of the owners’ control, this little gem of a St. Petersburg bar has quietly become one of the ‘burg’s best spots for a meal. Bandit Coffee Co. owners Joshua and Sarah Weaver, together with wine pro Seth Davis, opened this pop-up bar in the back of their Central Avenue coffee shop in summer 2024 as a way to preview their yet-to-open wine bar and restaurant Spitz. Construction lags and other delays have pushed that restaurant’s opening. And in the meantime, Small Bar has evolved. With chef Michael Roberts now at the helm, it feels like a grown-up version of itself. The menu is constantly changing — dishes, flavors, formats, cuisines. That might look like manchego doughnuts topped with boquerones on one evening or an American red snapper ceviche with salsa macha on another. Perhaps the most impressive feat is how each menu feels perfectly curated to what’s being poured behind the bar. While Roberts is slinging fried chicken with caviar and oysters, Davis keeps pouring the bubbles. A good time indeed.
Don’t skip: Manchego doughnuts, snapper ceviche.
2662 Central Ave., St. Petersburg. smallbarwinebar.com/
Pia’s in Gulfport has long been a Tampa Bay icon, and for good reason. Whether you’re sidled up to the lively bar, having a romantic dinner under the chandeliered back patio or sharing a nightcap across the street at Pia’s Veranda, there isn’t a bad seat in the house. Husband-and-wife team Pia and Tom Goff opened their rustic Italian trattoria back in 2005, and two decades later, the restaurant is still one of the area’s most sought-after reservations. Hearty dishes like the spaghetti di Bologna and the slow-braised osso bucco have remained constants and deserve every bit of hype. But what I love most are the weekly specials, including a recent butternut squash ravioli topped with crispy onions.
Don’t skip: Spaghetti di Bologna, lasagna.
3054 Beach Blvd. S., Gulfport. 727-327-2190. piastrattoria.com
Kosen arrived on the Tampa dining scene in fall 2023, at the height of the city’s foray into fine dining post-pandemic. The concept? An ultra high-end omakase restaurant highlighting contemporary Japanese cuisine, priced accordingly. In the years since, the restaurant has had some slips, including the since-shuttered neighboring kaiseki concept Ko and the loss of their highly touted opening chef Wei Chen. But under the current helm of executive chef Andrew Huang, Kosen appears to be sailing along just fine. A recent dinner consisting of 20 courses flowed effortlessly, showcasing a wide selection of pristine fish and seafood flown in from Japan, including slices of kamasu, a Japanese barracuda; buttery slices of shima aji, a striped jack; and a just barely torched, smoky slice of kinmedai, or goldeneye snapper. When it comes to expert beverage pairings, you’re in the very best of hands with head sommelier Zach Groseclose. And if it’screativecocktails you’re after, Mike Western, the restaurant’s director of beverage and sustainability, recently spearheaded the launch of Tanto, a lounge right next door.
Don’t skip: Wine and sake pairing; nigiri selections.
307 W. Palm Ave., Tampa. 813-999-1720. kosentampa.com