{"id":7198,"date":"2025-10-16T20:51:12","date_gmt":"2025-10-16T20:51:12","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/7198\/"},"modified":"2025-10-16T20:51:12","modified_gmt":"2025-10-16T20:51:12","slug":"ceviche-restaurants-tampa-comeback-shows-why-visibility-is-viability","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/7198\/","title":{"rendered":"Ceviche Restaurant\u2019s Tampa comeback shows why visibility is viability"},"content":{"rendered":"

When Ceviche Tapas Bar & Restaurant<\/a> closed its South Tampa location eight years ago, it marked the end of a beloved neighborhood gathering spot where people got engaged, celebrated milestones and lingered long after dessert.<\/p>\n

Now, Ceviche is coming back, and not quietly. The Spanish restaurant is set to open next summer at International Plaza<\/a>, powered by a vision that blends foot-traffic strategy, chef collaboration and design innovation.<\/p>\n

\u201cIn this business, it has to make money,\u201d said Lee Karlins, president of Caledon Concepts<\/a>, the restaurant group behind Ceviche and Rococo Steak<\/a>. \u201cYou can only go so long if the sales aren\u2019t there. The restaurants in the mall are always busy, and that\u2019s exactly where we need to be.\u201d<\/p>\n

Power of place<\/p>\n

In Tampa Bay\u2019s dining market<\/a>, location is both art and science. While downtown corridors have attracted buzz and investment, Karlins believes that high-traffic retail hubs such as International Plaza offer something just as powerful: consistency.<\/p>\n

\u201cThe restaurants in and around the mall like Capital Grille, Cheesecake Factory, Rocco\u2019s Tacos, they\u2019re the busiest in Tampa,\u201d Karlins said. \u201cYou\u2019ve got a captive audience, and people literally walk past your front door all day.\u201d<\/p>\n

RELATED: Ceviche to open in Tampa\u2019s International Plaza<\/a><\/p>\n

It\u2019s a strategy that runs counter to the pre-pandemic playbook, when local restaurateurs often chased emerging neighborhoods or quiet corners for authenticity. Ceviche\u2019s decision reflects a new truth: visibility drives viability.<\/p>\n

Karlins isn\u2019t chasing replication; he\u2019s crafting experiences. \u201cWe don\u2019t do cookie cutters,\u201d he said. \u201cThe space dictates the look.\u201d<\/p>\n

\"ExteriorRendering of Ceviche Tapas Bar & Restaurant\u2019s new location at International Plaza and Bay Street, opening summer 2026.<\/p>\n

At International Plaza, that means 30-foot ceilings, a glass-walled wine room holding 2,000 bottles and an open kitchen where guests can watch authentic Spanish tapas like paella and jamon iberico come to life. About three-quarters of the patio will be covered, giving the restaurant flexibility during Florida\u2019s unpredictable seasons.<\/p>\n

The design is not just aesthetic. The new build adds about 50 seats compared with Ceviche\u2019s St. Petersburg location and features a larger kitchen built for faster service and higher volume. A streamlined lunch menu will complement the full tapas lineup, balancing efficiency with authenticity.<\/p>\n

Collaborative craftsmanship<\/p>\n

Behind that structure is a culture that grew stronger through adversity. During the pandemic, Caledon Concepts\u2019 chefs and managers collaborated across locations to test recipes, refine presentation and redesign menus. \u201cIt made us better,\u201d Karlins said. \u201cNow our teams work together naturally, and that\u2019s why both Ceviche and Rococo perform at a high level.\u201d<\/p>\n

That collaboration extends to Rococo Steak\u2019s executive chef, David Blackmon<\/a>, who joined the group from Bacchanalia, a James Beard Award-winning and Michelin-starred restaurant in Atlanta. Known for his precision and creativity, Blackmon has helped shape Rococo\u2019s refined steakhouse experience and influence Ceviche\u2019s renewed focus on craftsmanship in the kitchen.<\/p>\n

\u201cEach of our chefs has their own strengths, and when they collaborate, it brings out the best in everyone,\u201d Karlins said. \u201cIt\u2019s not something you see often between restaurants in the same group. It works.\u201d<\/p>\n

READ: Firehouse Subs opens 1,400th location in Clearwater \u2013 Tampa Bay Business & Wealth<\/a><\/p>\n

\"ChefFreshly sliced jam\u00f3n ib\u00e9rico at Ceviche Tapas Bar & Restaurant, made from 100% Ib\u00e9rico de Bellota ham.<\/p>\n

That teamwork carries into the menu. Designed by Executive Chef Horacio Salgado, who has been with the company for about 27 years, it combines family recipes and classic Spanish cuisine with modern presentation and efficiency.\u00a0<\/p>\n

\u201cMany of our dishes come from his family recipes \u2014 things he learned growing up and dishes his mother made,\u201d Karlins said.<\/p>\n

Guests can expect a mix of signature tapas and shareable plates, from manchego croquetas to Iberian ham, alongside a new lunch menu featuring Salgado\u2019s traditional recipes in lighter forms.\u00a0<\/p>\n

Each category \u2014 from cheese and charcuterie to paellas \u2014 is built for connection, reinforcing Ceviche\u2019s long-standing belief that food is best enjoyed when shared.<\/p>\n

Together, Blackmon and Salgado anchor Caledon Concepts\u2019 culinary vision \u2014 a company where collaboration drives innovation and every plate, whether steak or tapas, tells a story rooted in heritage and craft.<\/p>\n

Scaling smart<\/p>\n

Ceviche\u2019s return offers a broader business lesson: growth doesn\u2019t always mean expansion. Sometimes it means refinement.<\/p>\n

By focusing on collaboration, design and strategic placement, Karlins has created a blueprint for sustainable growth in Florida\u2019s restaurant market. It avoids franchising but embraces replicable principles.<\/p>\n

The group\u2019s wine-first culture, developed at Rococo Steak, now defines Ceviche\u2019s comeback. \u201cWe\u2019re very wine-centric in both concepts,\u201d Karlins said. \u201cThe glass wine room will be the centerpiece. You\u2019ll see it from almost any seat.\u201d<\/p>\n

\"WineThe wine room at Ceviche\u2019s St. Petersburg location, showcasing the restaurant\u2019s award-winning Spanish and international collection.<\/p>\n

That balance of experience and execution mirrors how today\u2019s top restaurateurs approach growth. The future of hospitality isn\u2019t about volume. It\u2019s about cohesion.<\/p>\n

READ: St. Petersburg YMCA CEO David Jezek looks back on 42 years of leadership\u00a0<\/a><\/p>\n

Growth ingredients<\/p>\n

For Tampa Bay business leaders<\/a>, Karlins\u2019 model offers three takeaways:<\/p>\n

Lead with design. Physical spaces should drive emotion and movement, not just function.<\/p>\n

Invest in collaboration. Shared culture and low turnover are assets that compound.<\/p>\n

Choose visibility. Location is not just geography. It\u2019s a strategy.<\/p>\n

\u201cIt\u2019s not a charity,\u201d Karlins said. \u201cIt has to make money. But if you treat people like family, staff and guests, that money follows.\u201d<\/p>\n

Next course<\/p>\n

The team has eyed new markets from Sarasota to Boca Raton. Karlins said they plan to keep growth in-house.<\/p>\n

\u201cWe like to own,\u201d he said. \u201cIf this one performs the way we plan, it sets the standard for where we go next and how we build it.\u201d<\/p>\n

Forward over familiar<\/p>\n

Ceviche\u2019s return isn\u2019t rooted in nostalgia but in evolution. The new concept blends Rococo\u2019s refined design with the energy of Spanish tapas, proving that in Tampa Bay\u2019s restaurant market, clarity of purpose matters more than duplication.<\/p>\n

The city may have changed since the Bayshore days, but the mission hasn\u2019t: create a space where people share food, stories and connection, and build it where everyone can find it.<\/p>\n

Stay Connected<\/p>\n

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Read more TBBW stories<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"When Ceviche Tapas Bar & Restaurant closed its South Tampa location eight years ago, it marked the end…\n","protected":false},"author":2,"featured_media":7199,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[7673,3711,3714,7674,7675,385,7676,7677,587,7678,7679,7680,3715,7681,135,7682,137,136,7683],"class_list":["post-7198","post","type-post","status-publish","format-standard","has-post-thumbnail","category-tampa","tag-business-strategy","tag-caledon-concepts","tag-ceviche-tapas-bar-restaurant","tag-chef-collaboration","tag-david-blackmon","tag-featured-business-news","tag-florida-dining-scene","tag-horacio-salgado","tag-international-plaza","tag-lee-karlins","tag-restaurant-comeback","tag-restaurant-design","tag-rococo-steak","tag-spanish-cuisine","tag-tampa","tag-tampa-bay-hospitality","tag-tampa-headlines","tag-tampa-news","tag-tampa-restaurants"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/7198","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/comments?post=7198"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/posts\/7198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media\/7199"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/media?parent=7198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/categories?post=7198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-fl\/wp-json\/wp\/v2\/tags?post=7198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}