Taverna On The Bay

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Episode Transcript

(00:00):
Hi and welcome to SoFlo Emos. I'm Chef Dan. This is Doris with a D.

(00:04):
Hi. How you doing? Yes, you did hear right. I said SoFlo Emos. SoFlo Emos is a affiliate page of ours.
Basically, it's an offshoot of SoFlo dining. We had decided that South Florida, which is SoFlo

(00:26):
dining, will be everything we do South of Forest Boulevard and North of Homestead.
Everything outside that area is SoFlo Emos. Right? Yeah, we need SoFlo and more. And that
includes our traveling adventures. So if you go there, you're going to see our traveling adventures.
We recently did a snowbird series where we went up to New Jersey and came all the way back.

(00:50):
Okay? You'll see our trips to St. Pete, our trips to Miami, all kinds of fun stuff. Remember,
SoFlo Emos Facebook page. Yeah. But anyway, now down to business. So we are SoFlo dining.
So let's go on with this. This edition, we're going to talk to you about Taverna on the Bay,

(01:13):
located in St. Pete Beach. Right. So tell everybody the story about how we found Taverna on the Bay.
Okay. So we were taking a staycation to St. Pete Beach and we drove over. It takes about,
I don't know, four and a half, five hours. Depending. So once we checked in, got settled,

(01:38):
they figured we want to get something to eat. And I recall that there was a restaurant across the street.
And the restaurant was your standard, I guess, beach restaurant, you know, hamburgers, fried
stuff, whatever. And you had gone in there one time to buy a souvenir. So you said it looked decent.
So we figured, go there. Well, as we're walking up to the place, the name was different.

(01:59):
Said Taverna on the Bay Greek restaurant. So I said, good, we're going to get good food now.
Oh heck yeah. Yeah. We were like, bonus. Yeah. So, you know, we got in there, we found out they were
only open a week and a half, two weeks. Yeah. Yeah. That was awesome. So

(02:21):
what was your first impression when you walked in? First impression again, I was never in there.
You had been in there ready. Right. First impression was like, wow, because they had this huge outside
area, which is covered for like a lounge. Then they have a huge inside lounge. Then from there,
as you walk into the restaurant, you have the full dining room. And then outside, you have like an

(02:45):
outside patio that overlooks the bay. Right. Now, when we were there in the nighttime, I didn't see
that part. Right. So that was when we returned. Oh yeah. Another bonus. So what about the menu
options and the variety? Menu options and variety. Okay. Basically, your standard Greek menu.

(03:07):
If you know Greek food, that's the menu. There's nothing crazy off the menu. Yeah. So your standard
delicious. Yeah. Yeah. And the drinks and service? Our server was Peter, very attentive,
very helpful with us, went over the menu with us. Drinks we didn't do, drinks we just had the

(03:29):
Pellegrino. Right. But yeah, he was pretty much on point. But we did have drinks when we attended
the ribbon cutting. Wait, we won't return, but that's yeah. We'll go to the end for that. Okay.
There's an end to this. So again, food and presentation? Food and presentation. Okay. So

(03:51):
I had the Tuscan garlic shrimp. You had the shrimp and grits. We started off with appetizers.
Right. Okay. So first we had the Bang Bang Cauliflower. Oh my God. Which was absolutely out of this
world. We followed that with the fried calamar that was fork tender, beautifully seasoned,

(04:11):
perfectly fried. So after that, we had our entrees. We tried. Right. You had the
shrimp and grits, which was huge. And the shrimp were huge. Oh my goodness. We only managed to
eat half of that and brought that back to the room. Mine was the Tuscan garlic shrimp or

(04:36):
butter shrimp. Butter. Okay. It's butter. And that the shrimp were huge. They were close to U10s.
Just, I mean, you'll see it here in the picture. Beautiful. And just as good as it looks, that's
how it tasted. Absolutely. And then from there, let me see. The portion sizes were huge, like I said.

(04:57):
Yes. So we took half the food home. Yeah. Yeah. And we didn't have room for dessert.
No, we didn't have room for dessert. So what was your overall impression?
Overall impression. Okay. So overall impression, this is the end part I was telling you about.
When we were walking out, we saw that they were having a ribbon cutting. Now remember,

(05:17):
we're on a staycation. So we're not working. But we are so flow dining, self-floating,
as premier dining blog. How can we pass up a ribbon cutting? So we return a couple of days
later for the ribbon cutting, as you see here. And we had some drinks and more appetizers and

(05:38):
some more that bang bang cauliflower. Oh yeah. And yeah, we met the owners and we had a really
good time. So we're really like it, like it a lot. So much that actually we're taping this now.
This is a Friday night. And we will be back there or on our way there in 48 hours. Yeah. So

(06:00):
they will be seeing us again. They don't know that. But we can't wait. But no, anyway, yeah,
I love it. We want to go back. It's a really good place. Absolutely. So that's it. So
as always, enjoy and we'll see you there. Don't forget to like, share and subscribe.
And comments. And I caught myself in a mistake because since this is for so flowy mass,

(06:28):
it's enjoy and I'll see you on the road. Till then. Check out our page, So Flowy Mass on Facebook.
You'll love it. The whole different side of us. I don't wear this costume anymore. Take care. Bye.