BIRCH & VINE 340 Beach Drive N.E.; 727-896-1080
www.thebirchwood.com/dining Multi award-winning Birch & Vine
blends casual luxury with timeless ele- gance. Diners can savor clever creations from Chef Jason Cline’s seasoned menu that incorporates top-quality meats, fish and accompaniments. Fresh and tanta- lizing selections utilize seasonal ingredi- ents from organic farms. Enjoy open-air dining and Bay breezes on the patio, or an invigorating libation at The Canopy rooftop lounge.
THE HANGAR RESTAURANT &
FLIGHT LOUNGE Albert Whitted Airport, 540 1st Street S.E. 727-823-7767
www.thehangarstpete.com Across from the Dali Museum, fea-
turing breakfast, lunch and dinner daily and live music Wednesday-Saturday. Happy Hour from 3-6 p.m., Monday-Fri- day. Honored for “Best Breakfast,” “Best Burger” and “Best Jazz” by Tampa Bay magazine.
THE MOON UNDER WATER 332 Beach Drive N.E.; 727-896-6160
www.themoonunderwater.com British Colonial-style Tavern offering
indoor-outdoor dining. Easy walk from The Vinoy. Superb curries, tandooris, Indi- an and British fare and fine international cuisine. Lunch and dinner daily. Full bar with a choice of 17 traditional and craft beers on tap. Happy Hour 3-7 p.m., Monday-Friday.
PARKSHORE GRILL 300 Beach Drive N.E.; 727-896-9463
www.parkshoregrill.com Multi-year Golden Spoon Award
fine dining by Chef Tyson Grant, who sources organic produce from local farms whenever possible and uses Ni- man Ranch beef, pork and lamb; all- natural chicken; and sustainably fished seafood. Lunch and dinner daily, indoor- outdoor dining and Saturday-Sunday brunch. Private dining and banquet rooms
for up to 100. Recipient of the Wine Spectator's Award of Excellence.
ROCOCO STEAK 655 2nd Avenue S.; 727-822-0999
www.rococosteak.com The modern take on steak, with a
fresh, bold approach to the classic fare. Specialties include organic, grass-fed beef and creatively presented seafood, fowl and side dishes; the comprehensive wine list features more than 650 different labels. Recipient of the Wine Spectator “Best of Award of Excellence” for three years run- ning. Eight private events spaces available, including the 2,127 sq. ft. Grand Ballroom. Limited time offer for The Vinoy® guests: Rococco will cover your round trip trans- portation to Rococco. Just show your room key and fare cost and enjoy up to $20 off of your bill. Suject to availability. Open Tues.– Sun. 5 p.m.
SEA SALT 183 2nd Avenue N.; 727-873-7964
www.seasaltstpete.com Sea Salt, located in St. Pete's Sundial
in the downtown waterfront area, wel- comes diners in a sophisticated, metro- politan restaurant with unique designer-
CATCH THE FERRY TO TAMPA The Cross-Bay Ferry began shuttling passengers between Tampa and St. Petersburg in November 2016 and you can conveniently catch a ride from The North Yacht Basin adjacent to The Vinoy. The $1.4 million project is underwrit-
ten in part by the cities of St. Petersburg and Tampa and both Pinellas and Hills- borough county governments. The 98-foot-long ferry, operated
by HMS Ferries can carry a total of 149 people. It offers both interior and exte- rior seating. Passengers can bring stroll- ers on board for no charge. A total of 36 bicycles are also allowed per trip, bikes do add $1 to the fare each way. Carry- on luggage is also allowed, but only law enforcement officials are allowed to bring firearms. WiFi service is not avail- able, but passengers may use their own personal hot spots. The ferry will deliver passengers
to Tampa near the Tampa Convention Center, making two round trips daily with the exception of Saturdays when three round trips are scheduled. Each crossing of Tampa Bay is expected to take about 50 minutes.
34
www.VinoyRenaissanceResort.com
One-way fares have been set at $10 for adults and $8 for
children. Children under age 3 are free. Children must be 15 or older to ride the ferry without an adult. For more information and to find out about buying tickets, suggested parking and more, visit Cross Bay Ferry online.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64