Creative Loafing's Tampa Bay Restaurant Week Kicks Off Next Week

Creative Loafing's Tampa Bay Restaurant Week is back for it's 10th year from June 15th through 25th with three-course prix fixe menus at more than 50 participating restaurants throughout Tampa Bay-and to kick it off, Creative Loafing will host the third annual Meet The Chefs on Thurs., June 15th, from 6 to 9 p.m. at The Vault (611 N. Franklin St. in downtown Tampa).

In celebration of Creative Loafing's annual Food Issue on stands June 15th, participating Tampa Bay area restaurants, for a limited time from June 15th through 25th, will offer three-course prix fixe menus (and additional special menu offerings-like exclusve Tito's Handmade Vodka cocktail specials and Stella Artois drink specials) for only $30 or $45 per couple or person as part of Tampa Bay Restaurant Week. It's a great way for foodies to dine at restaurants they've been dying to try or can't get enough of.

Tampa Bay Restaurant Week 2017
FEATURING:
717 South
Acropolis Greek Taverna
Annata
Ava
Beach Bar and Restaurant
Besito Mexican
Bizou Brasserie
Brio Tuscan Grille
Buya Ramen
Carmel Kitchen
Caseys Craft Bar Kitchen
Castile Restaurant
Catcher and the Rye
Cena
Chakana SoHo
Clear Sky Draught Haus
Coastal Cantina and Grill
Cru Cellars
Cuvee 103 Bistro
Dolce Speakeasy & Supperclub
Doormét: Gourmet Café
Dr. BBQ available at Datz
Dunedin Smokehouse
Élevage Restaurant
Fodder & Shine
Franklin Manor
Haven
Holy Hog BBQ
Iberian Rooster
Mad Dogs & Englishmen
Mangia Gourmet
Marlow's Tavern
Mermaid Tavern
Mise en Place
Mitchell's Fish Market
Noble Rice
Ohana Cafe
Oyster Bar
Pisces Sushi and Global Bistro
Proper Kitchen & Cocktails
Ricky P's Creole Kitchen
Roy's
Rusty Pelican
Sea Porch and Rowe Bar at the Don Cesar
Sea Salt
Seasons 52
Sono Café
Southern Fresh
Tap Room at the Hollander Hotel
Taps Wine and Beer Restaurant
The Birch & Vine
The Black Pearl
The Bricks
The Living Room on Main
The Refinery
Thirsty First
Urban Cantina
Waterside Grill
Wine Exchange Bistro & Wine Bar
& more

For this year's Food Issue, CL unwraps some of Tampa Bay's tastiest sandwiches, everything from familiar favorites to best-kept secrets, with a little help from CL readers. Learn where you can find the best vegan pulled pork (it exists!) and a Cuban that's even worthy of Alton Brown's standards (yup, we're going there). But remember: we said sandwiches-burgers, hot dogs and other "handhelds" can wait.

Tampa Bay Restaurant Week's kickoff event, Meet the Chefs, provides attendees an exclusive opportunity to participate in a meet and greet and sampling opportunity with more than 15 of the chefs behind favorite local Tampa Bay area restaurants and menu items. Each of the chefs will be sampling a soup, appetizer, main course, or dessert to make up a small plates meal accompanied by wine pairings handpicked by the chefs. This event sold out in 2015 and 2016.

Meet The Chefs 2017
FEATURING:

Ava | Chef Joshua Hernandez
Octopus & potatoes with fingerlings, pickled fennel, dill, romesco, & balsamic
paired with Cowan Cellars Sauvignon Blanc

Castile | Chef Nicolas Lebas
Mediterranean her-cured Atlantic salmon with espelette pepper vinaigrette, dehydrated nicoise olives, & basil crystals
paired with Marco Felluga Pinot Grigio

Cru Cellars | Chef Brad Sobo
Braised octopus salad with pickled fennel, arugula, & pine nut
paired with Prinzsalem Riesling

CW's Gin Joint | Chef Gui Alinat & Chef Cody Tiner
"Angeled" eggs pickled in beet juice, loaded with fresh dill & house smoked salmon plus Ile Flottante (Floating Island) with soft meringue floating on a French vanilla-infused custard with toasted almonds & crackling caramel for texture
paired with Prinzsalem Riesling

Dr. BBQ | Chef Ray "Dr. BBQ" Lampe
Pork rind nachos with beer cheese, chopped beef brisket, cilantro lime crema, & guava barbecue sauce
paired with Paul Hobbs Cross Barn Pinot Noir

Élevage | Chef Jonathan Atanacio
Maryland Crab Roll with Old Bay, spicy slaw, & a sweet roll
paired with Cowan Cellars Sauvignon Blanc

Haven | Chef Courtney Orwig
Steak tartare with harissa, cucumber, lemon creme fraiche, & crispy potatoes
paired with Prinzsalem Riesling

Holy Hog BBQ | Chef Danny Hernandez
Brisket with a homestyle buttermilk biscuit & pimento cheese
paired with Gran Clos Les Mines

Mise en Place | Chef Marty Blitz
Venison picadillo boniato puree & black garlic mofongo crumble
paired with Gran Clos Les Mines

Proper Kitchen & Cocktails | Chef A.J. Lambden
Shiner Bock braised short rib with roasted root vegetable & farro hash, charred cauliflower, & and Shiner Bock demi-glace
paired with Gehricke Cabernet

Rowe Bar & Sea Porch at Don CeSar | Chef Patrick Gossett
Lobster mac & cheese with heirloom tomatoes, local spinach, & agEd White cheddar bechamel
paired with Marco Felluga Pinot Grigio

The Black Pearl | Chef Christopher Artrip
Duck confit tacos with three-week oaxacan mole negro, heirloom tomatoe pico de gallo, fresh corn tortilla, & chicharron de pato
paired with Prinzsalem Riesling

The Living Room | Chef Tony Bruno
Olive wood smoked lamb belly with a pistachio chimichurri and roasted garlic yuca cake, pickled red onions, and a smoked paprika olive oil drizzle
paired with Paul Hobbs Cross Barn Pinot Noir

The Refinery + Fodder & Shine | Chef Greg Baker
XO summer sausage, pimento cheese, lavender & black pepper chicken cracklings
paired with Chateau de Arnaud Bordeaux

plus VIP-only passed hors d'oeurves by
SaltBlock Hospitality + Catering | Chef Viet Vo

Tickets for Meet The Chefs are on sale now for $50 for General Admission in Advance at cltampa.com/chefs. VIP is sold out. Tickets include small plates by each chef & wine pairings.

Those interested in staying up-to-date on all things CL's Food Issue, Meet The Chefs, and Tampa Bay Restaurant Week including participating restaurant announcements, should RSVP to the Tampa Bay Restaurant Week 2017 Facebook digital event here.

More information on Tampa Bay Restaurant Week 2017 at tampabayrestaurantweek.com.