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Past concerts

Basement, YES

The Lexington

Shipping Forecast

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Posters (19)

Find out more about Pizzagirl tour dates & tickets 2024-2025

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Unfortunately there are no concert dates for Pizzagirl scheduled in 2024.

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Past Events

Here are the most recent UK tour dates we had listed for Pizzagirl. Were you there?

October 2021

• Fri 15 Oct Manchester, YES Pizzagirl
• Thu 14 Oct London, The Lexington Pizzagirl
• Wed 13 Oct Liverpool, The Shipping Forecast Pizzagirl

September 2021

• Mon 20 Sep Bath, Moles Pizzagirl
• Sun 19 Sep Southampton, The Joiners Pizzagirl
• Sat 18 Sep Exeter, The Cavern Pizzagirl
• Fri 17 Sep Coventry, Kasbah Pizzagirl
• Wed 15 Sep Leicester, The Firebug Pizzagirl
• Tue 14 Sep York, The Fulford Arms Pizzagirl
• Mon 13 Sep Glasgow, Broadcast Pizzagirl
• Sun 12 Sep Hull, Adelphi Pizzagirl
• Fri 10 Sep Sheffield, Record Junkee Pizzagirl
• Thu 9 Sep Leeds, The Wardrobe Pizzagirl
• Wed 8 Sep Sunderland, Independent Pizzagirl
• Tue 7 Sep Blackpool, Bootleg Social Pizzagirl
• Tue 12 May Online / Streaming Events Pizzagirl
• Fri 8 May → Sun 10 May Online / Streaming Events Homeschool Fest Online Ajimal, Alec Benjamin, Alfie Templeman, Annabel Allum, Apre…

November 2019

• Sat 30 Nov Leeds, Hyde Park Book Club Pizzagirl
• Thu 28 Nov Liverpool, Jacaranda Records - Phase One Pizzagirl
• Wed 27 Nov Manchester, YES Pizzagirl
• Tue 26 Nov London, Shacklewell Arms Pizzagirl

October 2019

• Thu 17 Oct Liverpool, The Jacaranda Pizzagirl
• Tue 15 Oct Nottingham, Rough Trade Pizzagirl
• Mon 14 Oct Bristol, Rough Trade Pizzagirl

August 2019

• Thu 1 Aug → Sun 4 Aug Twycross, Gopsall Hall Farm 110 Above Festival 2019 Swim Deep, Clean Cut Kid, Marsicans, No Hot Ashes (1), Anteros…
• Sat 20 Jul → Sun 21 Jul Liverpool, Sefton Park Liverpool International Music Festival Chic featuring Nile Rodgers, Sigma, Ella Eyre, Yxng Bane, Maverick Sabre…
• Thu 4 Jul → Sat 6 Jul Glasgow, SWG3 Electric Fields 2019 Metronomy, Kyle Falconer, The Vaccines, Sleaford Mods, The Fat White Family…
• Sat 22 Jun Liverpool, Constellations Inside Pages Clinic, Stealing Sheep, XamVolo, The Mysterines, MC Nelson…
• Sat 18 May London, Colours Spinn, Banfi, Arcade Hearts, Shanghai Blues, Wyldest, Violet, Little Cub, Pizzagirl, Lewis Bootle, Gaspar Narby, Nonô, Me and The Moon, FEMME (DJ Set) …
• Wed 8 May → Sat 11 May Various Venues Brighton The Great Escape Festival 2019 404, Aaron Smith, Aitch, AJ Tracey, AK Patterson…
• Sun 5 May Hit The North 2019 Jake Bugg, Tom Grennan, Blaenavon, Catherine McGrath, Lauren Aquilina…
• Sat 4 May Various Venues Leeds Live At Leeds 2019 Sundara Karma, Metronomy, Tom Grennan, Black Honey (1), Dream Wife…

December 2018

• Thu 6 Dec London, The Lexington Mellah, Pizzagirl, Harlea
• Tue 4 Dec Nottingham, Chameleon Arts Cafe Pizzagirl
• Mon 3 Dec Bristol, The Louisiana Pizzagirl

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PIZZAGIRL IS HEADING ON TOUR

Pizzagirl announces ‘first timer’ album track listing and releases pumping single ‘ball’s gonna keep on rollin’’

Photo Credit: Neelam Khan Vela

“Blending the AM-radio aesthetic of Ariel Pink with FM-fidelity 80s pop” The Guardian

“Pizzagirl makes music that sounds like all your fave 80s movies” Noisey “ambitious '80s-tinged pop” NME

Never one to rest on his laurels, Pizzagirl pulls no punches on action packed new single ‘ball’s gonna keep on rollin’’. The second cut taken from debut album ‘first timer’ (track-listing below!), out October 11th via Heist or Hit (Her’s, Baywaves, Honey Moon), it details the journey of a showbiz wannabe, from wide-eyed, humble origins to jaded, washed-up superstar. Slowly sonically evolving, analogous to the titular ball, the track is brim-full of drama. Dripping in neon light, it’s one to get the blood pumping – an homage to 80s montage staples. On it, he elaborates: "the second flavour you can taste of my debut pop monster album "first timer" lives in the smoggy subways of NYC 1973! It’s a Twilight Zone type tale of hunting for the big "success", whatever that may be. Anyways, just remember that if the grind is getting you down, that ball's gonna keep on rollin"

Pizzagirl, or Liam Brown to give his off-screen name, has fine-tuned his hyperactive DIY-pop to an esoteric art. The result is a technicolour album of split-personality genre jumping that’ll have you bopping, laughing and crying before the closing credits. Introverted in daily life, Liam uses Pizzagirl as a flamboyant alter-ego - the various tracks across the album are different costumes for him to wear, reflecting different moods and emotions, expressed as loose vignettes tied together as a complete whole.

Sometimes songs are autobiographical to varying degrees, of his own life and sentiments, or of stories and relationships of friends, and sometimes they’re entirely fanciful. The outcome is an uncanny but internally coherent alternative reality with Pizzagirl as the off-kilter protagonist.

Champions of Pizzagirl at press come in the form of national broadsheets in The Guardian or The Sunday Times, popculture touchstones in Noisey (Vice) or Highsnobiety as well as cutting edge indie stalwarts NME, DIY and The Line of Best Fit. Radio wise too DJs are lining up to call themselves fans, with the UK’s premiere trusted ears in Annie Mac, Jack Saunders and Huw Stephens at BBC Radio 1 and Lauren Laverne, Shaun Keaveny and Radcliffe & Maconie at BBC 6 Music all backing his tracks.

The live show is part one-man band exhibition, and part demob happy TV host veering dangerously off-script. Liam flicks easily between danceable funky pop jams, cheesy karaoke and touching, emotive song-writing, all whilst delivering surreal jokes and anecdotes. This show has been taken to the iconic Reading and Leeds Festival as well as Liverpool Sound City, The Great Escape, Live At Leeds and European dates in France, Germany and the Netherlands. ball’s gonna keep on rollin’ is out on August 8th via Heist or Hit, and is the second single from Pizzagirl’s debut album first timer, out October 11th. Live Dates 18th-21st September – Reeperbahn Festival, Hamburg 14th October - Rough Trade, Bristol (in-store) 15th October - Rough Trade, Nottingham (in-store) 21st November - Auster-Club, Berlin 22nd November - Yuca, Cologne 23rd November - Le Pop-Up du Label, Paris 24th November - Upstairs at Paradiso, Amsterdam 26th November - The Shacklewell Arms, London Press: Lewis Lloyd-Kinnings, [email protected], +44 (0) 7922 007 049 27th November - Yes (Basement), Manchester 28th November - Phase One, Liverpool

New This Week

Oasis announce their first uk and ireland shows in sixteen years, blossoms announce details of uk headline tour for october & november, the script announce intimate shows in december, paul heaton announces extra uk tour dates.

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The Pizza Girl has a countertop pizza maker and the best sauce!

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YOUR PIZZA GIRL PIZZA GRILL INSTRUCTIONS

Welcome to the ultimate pizza experience at home.

 Features that Make Our Pizza Grill Outstanding 1. Quick & Quality Cooking: Whether you prefer fresh dough, pre-made bases, or your favorite frozen pizza, our Pizza Grill bakes them to perfection in just 4-6 minutes. 2. Restaurant-Grade Pizzas at Home: Crafted to deliver restaurant-quality, fresh dough pizzas in minutes. 3. Dual Control Heating Elements: Separate upper/lower elements give you the control to ensure your pizzas are evenly baked, striking the perfect balance between chewy and crispy. 4. Ease in Maintenance: Comes with a removable baking pizza stone for easy cleaning. Just don't immerse it in water (See cleaning instructions for more info). 5. Consistent Crispiness: Enjoy a crispy, delicious pizza every time in just about 5 minutes. Bonus Features: Each Pizza Grill includes serving paddles for that authentic pizzeria feel. Technical Insights - Tailored Temperature Control: Our Pizza Grill features upper and lower heating tubes, each with its own control knob. - Electrical Specs: Operates at 120V~ 50/60Hz with a power consumption of 1200W. - Temperature Guide (refers to dial on each knob): 1. 230-320°F 2. 356-401°F 3. 446-509°F 4. 536-608°F 5. 680-761°F Read the instructions carefully before use to ensure a safe and enjoyable pizza-making experience. Smart Safety Guidelines 1. Start Smart: Read and follow safety guidelines before using the Pizza Grill. 2. Stay Cool: Use oven mitts or gloves to prevent burning when handling hot surfaces. 3. Steam Alert: Be cautious of steam when opening the Pizza Grill. 4. Keep It Dry: Avoid liquid contact with cords, plugs, pizza stone, or the device. 5. Kids Alert: Always supervise if kids are around; avoid letting them play with the device. 6. Unplug & Cool: After your pizza session, unplug and let it cool before storing. 7. Health Check: Don't use the appliance if damaged or acting abnormally. 8. Go Original: Use only approved attachments for safety. 9. Cord Care: Don't let the cord dangle off counters or near hot areas. 10. Heat-Free Zone: Avoid placing the oven near burners or inside another oven. 11. Handle with Care: Exercise extreme caution, especially when moving the appliance with hot contents inside. 12. Plug Protocol: To turn off, switch controls to "off" and then unplug. Getting Started with Your Pizza Grill 1. Warm Welcome: Plug in your Pizza Grill, set knobs to #5, and let it heat up for about 15 minutes for the initial run. This ensures the ceramic pizza stone is perfectly seasoned. 2. To Start: Before crafting your pizza, ensure the control knob is turned off, and no accessories are left inside. 3. Power Up: Plug into a 120V outlet and turn the heat up to setting #5. Preheat the oven for 10-15 minutes before use. 4. Crafting Your Pizza: Roll out the dough, add your favorite toppings, and slide it onto the hot pizza stone. Adjust knobs based on your preferences. 5. Baking Bliss: Let your pizza bake for 4-6 minutes or until it reaches your preferred level of perfection. Adjust temperature as needed. 6. Pro Tips: Keep the lid open between pizzas to prevent overheating.

 How to Use the Pizza Stone - Do Not Submerge: Avoid water contact with the pizza stone to prevent cracking. - No Direct Flour Sprinkling: Do not sprinkle extra flour directly on the pizza stone. - Frozen Base Pro Tip: Thaw frozen bases before placing them on the heated stone. Pizza Base Varieties - Frozen / Topped: Thaw frozen bases and adjust cooking time accordingly. - Pre-made Bases: Ensure the base is defrosted for optimal results. - Pita Bread / Flat Bread: Quick and easy, ready in 2-3 minutes. - Calzone: Roll out the dough, fill, and cook for a delicious alternative. - Toasted Sandwiches: Add favorite fillings, cook on the stone, and enjoy crispy/melt perfection. Cleaning & Maintenance - Preservation/Longevity: Follow care guidelines for optimal performance. - Exterior Maintenance: Wipe exterior with a damp cloth, avoiding water immersion. - Debris Removal: Use a metal spatula to dislodge food residue. - Paddle Cleaning: Wipe with a damp cloth or paper towel. - Stone Use: Never use the stone for any purpose other than intended. Troubleshooting - Heat Indicator Light Fluctuates: Smart thermostat doing its job; wait for desired temperature. - Top Layer Too Crispy: Dial down upper setting or open the lid until the base catches up. - Base Too Crispy: Begin with a preheat on setting 5, let the stone cool down before use, and take breaks between batches. For further assistance, tips, or feedback, reach out to   [email protected]   Enjoy the best homemade pizza with Pizza Girl!

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The Arabiata sauce is amazing 🤩

PIZZA GIRL'S OWN FAVORITE SUPER SOFT SWEATER

Delicious and flavorful!

I love my new Pizza Girl Cap! It is exactly like what is pictured and is a good quality cap. The brim is large which I especially like. I was impressed with the speed in which it was delivered!! Within 2 days of my order!

• Best Pizza Places in St. Petersburg, FL 2024
• Restaurants
• Best Places in St. Petersburg

• May 1, 2024
• 12 min read

Best Pizza Joints in St. Pete

Here are the Best Pizzas in St. Pete for 2024

• Kevin Godbee
• Best Food St. Petersburg FL , Best Local Food St Petersburg , Best of St Petersburg Florida , Best Pizza in St Pete Beach , Best Pizza in St. Pete , Best Pizza St Pete , Best Places to Eat in St Petersburg FL , Best Restaurants St Petersburg FL , Best Restaurants St. Pete , Brick Oven Pizza St. Pete , New York Style Pizza St Petersburg FL , Pizza Box St Pete , Pizza Central Ave St Pete , Pizza Delivery St Pete , Wood Fired Pizza St Petersburg

Written by Kevin Godbee

Publisher & Co-Founder of St. Petersburg Foodies

Kansas City Barbeque Society Certified BBQ Judge #112881 Certified Level 1 Sushi Master with the Master of Japanese Cuisine Academy World Food Championships Certified Food Judge #1541 Certified Chili Judge #62 by the International Chili Society Certified Steak Judge #1562 by the Steak Cookoff Association Certified Pizza Judge #14 by the Pizza Cookoff Association Rouxbe Culinary School Enrollee Culinary Institute of America "DISH" Member America's Test Kitchen Recipe Tester

I've always loved cooking. When I was 6-years old I wanted to cook. When my mom said that she was just running to the neighbor's and would be right back, I climbed onto the kitchen counter and found Lipton Instant French Onion Soup Mix. By the time my mom returned, I was stirring the pot on the stove, and proclaimed; "Look Mom! I'm cooking!"

In High School, I took three different cooking classes and got an A in each. After getting my first apartment, I used to cook 5-nights a week, and go out two nights. An old girlfriend from decades ago had a brother-in-law that was a CEO of a trucking company, and he used to entertain in Manhattan quite a bit ... and he started taking us along.

This was when I learned about gourmet food and fine wine. For a couple of years, Lori and I went out about 4-5 nights a week, but now we have a better balance of 50/50 between cooking at home, and going out to the amazing restaurants we are so lucky to have in our beloved St. Petersburg.

View all posts by: Kevin Godbee

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6 Responses

Hopefully this was just an oversight with no rating Tommy’s Hideaway in Gulfport!!

Tommy’s in Gulfport

Try the Here’s Johnny at Slice Pizza by Madeira Beach. Their house salad is also amazing.

Check out Old Northeast Pizza

Britas Pizza treasure island are the best for me from Switzerland. Like the italien pizza we are used to.

Glad to see Toby’s back on the list. I was crushed when you disqualified them last year.

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Datz Engine No. 9 Gratzzi Italian Grille Noble Crust Red Mesa Cantina Rollin’ Oats Social Roost Kitchen & Bar Trophy Fish

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Fresh Corn Polenta with Pickled Shrimp brings together the sweetness of summer corn and the tangy notes of pickled shrimp.  This recipe offers a brighter twist on traditional comfort food. This take on polenta acts as an idyllic canvas for the zesty shrimp which are pickled and marinated in a myriad of ingredients which include, but are not limited to: rice wine vinegar, citrus, crushed red pepper flakes and garlic. It’s a perfect dish for highlighting popular ingredients that are used a lot in summer cooking. Creating the fresh corn polenta could not be more simple and only requires a few ingredients that you probably already have on hand. I first made this polenta a couple of weeks ago after I picked up some corn from a farmer’s market in the area. I was told that the corn had just been harvested the day prior from a farm here in Florida. The method for making the fresh corn polenta was something that I had been wanting to experiment with. It all starts by peeling the corn and then grating it with the large holes on a boxed grater. From there, the grated corn mixture is then simmered with a couple of pats of butter and some salt until the polenta thickens a bit. This process only takes about ten minutes. The polenta is then finished with a squeeze of fresh lime. Initially, I had planned to top the fresh corn polenta with poached lobster and some chive butter (which I will be trying soon), but then I found some inspiration for pickled shrimp from a recent episode of a food-related show on television (The Lost Kitchen, for those interested). The shrimp are first poached in some water, lemon and salt. Then, they are placed in a pickling mixture in the refrigerator for a few hours (and up to 24 hours). The pickling mixture makes for tangy and flavorful shrimp that not only work well on this polenta, but also with many other things. These shrimp would work well on some toasty sourdough, tossed in a salad, nestled in some rice or simply on their own as an easy appetizer. For the shrimp, I always strive to use wild caught, but use whatever you can find. Rollin’ Oats has great quality frozen shrimp by Baywinds and Wixter Seafood. Simply thaw the shrimp and devein them with the shells on if they aren’t already deveined (this is easier to do than you think – use a wooden skewer or toothpick, poke it through the side of the shrimp in the middle towards the top and slowly thread and pull the vein out – give it a google for a tutorial). You can also use shrimp that are already peeled and deveined too, but cooking the shrimp with their shell on adds to the flavor and prevents overcooking of the shrimp. Fresh Corn Polenta with Pickled Shrimp Recipe Put summer's fresh corn to good use with this fresh corn polenta recipe. The pickled shrimp add a zesty zing when served atop the creamy polenta. glass bowl or glass Tupperware Poaching the Shrimp12 shrimp (medium to large in size – shell on, but deveined (optional, you can use peeled shrimp if you prefer))6 cups water6 cups ice1 lemon (cut in half)2 1/2 tbsp saltPickling the Shrimp3/4 cup rice wine vinegar2 tbsp sugar2 garlic cloves (peeled and smashed)1/2 tsp crushed red pepper1 dried bay leaf1/2 cup olive oilt tsp worcestershire 1 tsp salt1/2 tsp hot sauce (use your preference – I usually opt for Diamond Crystal)1/2 lemon (sliced into small wedges)1/4 cup red onion (sliced thin)Fresh Corn Polenta4 ears corn (husk and silk removed)2 tbsp butter1/2 tsp salt (plus more to taste)1/2 limeDish Assemblymicro-greens (for garnish – fresh dill would work well too (optional)) Pickling the ShrimpAdd vinegar, sugar, garlic, crushed red pepper and bay leaf to a microwave-safe bowl or glass measuring cup. Heat mixture for two minutes, stir to combine and cool completely in the refrigerator (30 minutes to an hour).When mixture is cool, stir in olive oil, worcestershire, hot sauce and salt. Then, mix in lemon wedges and sliced onions. Set aside until poached shrimp are ready.Poaching the ShrimpAdd water, juice lemon and lemon halves and salt to a medium pot and bring to a boil.Add deveined shrimp, remove pot from heat and allow shrimp to poach for 5 minutes (or until they turn pink).Add in ice and allow to sit for another 10 minutes.Remove shrimp from pot and discard water and lemon. Peel shrimp (leave tails on if desired, optional) and place into glass bowl or Tupperware for pickling.Pour prepared pickling mixture over the shrimp. Cover shrimp and place in the refrigerator for at least three hours and up to 24 hours.Fresh Corn PolentaGrate corn on the cob with the large holes of a box grater over a medium-size bowl.Heat grated corn, butter and salt over medium heat. Cook, stirring occasionally, until corn mixture thickens – about ten minutes. Taste and season with more salt as needed (polenta should now taste a bit more rich). Remove from heat and stir in juice of 1/2 lime.AssemblyTo plate, add 1/4 corn polenta mixture to each bowl, top with pickled shrimp and garnish with micro-greens or fresh dill. Appetizer, Dinner, Main DishAmericanFresh Corn Polenta, Pickled Shrimp

It’s the weekend and time to treat yourself to a terrific brunch, but where should you go? We have compiled a list of the best brunches in St. Pete to help with your decision. Before we get into the list, an important thing you should be aware of is that there are other publishers of “best of lists” that do not actually go to the establishments, or actually eat the food. We absolutely DO. (How can anyone recommend something they never experienced?) Unfortunately, we’ve seen it a lot—from national and local publishers. We are also aware of a local publisher that offers paid placement in best-of-lists. There is no paid placement here. WE PERSONALLY ATE ALL OF THIS FOOD, AND WENT TO ALL OF THESE PLACES, AND THESE ARE ALL OUR PHOTOS. Best Brunch Spots in St. Pete Chosen by Locals 2024 Wild Child 2710 Central Ave St. Petersburg, FL 33712 (727) 954-7425 Wild Child Website Wild Child was overwhelmingly recommended in our Facebook Group, and now we know why. All of the food was so astoundingly delicious that it seems like they are working with some type of special magic over there. The Potato Latkes with crema, dill, chives and an added caviar bump was incredible. The crunchiness and texture along with the flavor, and contrast with the crema made this an experience in eating. The Korean Fried Chicken Sandwich is one of the stars of the show at Wild Child. It consists of kimchi mayo, shredded cabbage, house dill pickles, and comes with fries. Note that the photo has a brioche bun, but it is actually a Martin’s potato roll that it comes on now. At this point we were so full, but we had to try the BEC – bacon, egg, American cheese, English muffin, chili lime crema and home fries, and we couldn’t stop eating it.   Social Roost 150 1st Ave N St. Petersburg, FL 33701 (727) 202-6113 Social Roost Website Social Roost is one of our top three favorite brunches in St. Pete. Lori said, “Brunch today at Social Roost Kitchen and Bar was beyond phenomenal! I must say that they have the most inventive and incredible menu for brunch that I have ever seen. So much more to go back for. We didn’t get it this time but they have shakshuka…wow! We started with bubbles and three hours later we finished with bubbles. But in between you will see the most incredible food!”   Sauvignon Wine Locker & Trattoria 241 Central Ave St. Petersburg, FL 33701 (727) 827-7896 Sauvignon Website Sauvignon Wine Locker opens for brunch on Sundays at 10:30. They have some spectacular Italian and American dishes on the regular menu that can be ordered during brunch, and the brunch items will blow you away as well. Two of my favorites are the Biscuits & Sausage Gravy and the Oxtail Hash. Biscuits & Sausage Gravy –  house made pork sausage, creamy sausage gravy poured over flaky biscuits. If I was making biscuits and gravy, this is how I would do it, though I’m not sure I could do it this well. So many times when I order biscuits & gravy at other places, I’m reminded of the old Wendy’s ad with the old lady shouting, “Where’s the beef!?!?!” – except it would be “where’s the sausage?”. That’s not the case at Sauvignon. This is packed with delicious chunks of sausage, and the biscuits are to die for. Oxtail Hash – braised oxtail, pan fried with potatoes, onions & sweet peppers. This one is one of the real stars of the show. We were told it has become a crowd favorite and we know why. It has everything going for it – deep, rich flavors of slow-cooked meat – crispy, crunchy and unctuous at the same time – and then you mix in the runny egg yolk. It’s eyes roll back in your head foodie heaven. Sauvignon Full Review of Brunch   Good Fortune 260 1st Ave S #100 St. Petersburg, FL 33701 (727) 287-3881 Good Fortune Website Good Fortune is just a couple of weeks shy of one year old, and we have been loving them since day one. If you know me, you know I LOVE all Asian food, and I can certainly eat it for breakfast, or brunch in this case. There is a specific Sunday brunch menu for Seoul Sunday with a festive atmosphere provided by a live DJ, and a Tigress dancer. They also offer the entire regular menu as well. I went with a couple of brunch items and Lori was feeling like sushi and sashimi. For me and Lori, every brunch starts with a Mimosa and a Bloody Mary. It’s obvious that the Bloody Mary recipe is a house creation, as it tastes great, and unlike any other Bloody Mary I’ve ever had. The Prickly Pear Mimosa is quite sweet, so if you like candy-coated drinks, this one is for you. It was too sweet for Lori, but she soldiered on, drank some out and had the bartender add more bubbles to lighten it up. I started off with Shrimp Toast with Avocado – classic shrimp toast topped with avocado, togarashi, pickled shallots, and micro greens. This one is pure comfort food for me as I grew up eating it at the sit-down Chinese restaurants I frequented as a kid in New Jersey in the 1970s. Good Fortune has elevated it and updated it by marrying it with avocado toast, which is brilliant. It was some of the best shrimp toast I have ever had. I wasn’t done yet. Next up was Bacon and Eggs – glazed pork belly, chili crisp eggs, Japanese sweet potato hash, milk bread toast. This dish was spectacular. The “bacon” as you see from the description was glazed pork belly. Unfortunately, they are hidden under the milk bread in the photo. I wish I had thought to get a shot of them. There were three pieces about 2½ inches long and about […]

It’s only natural that Florida visitors, and locals alike are interested in where they can get the best seafood. The state is surrounded by water with the Atlantic Ocean on the east and the waters of the Gulf of Mexico to the west. According to the Florida Department of Agriculture, Florida fishermen catch more than 84% of the nation’s supply of grouper, pompano, mullet, stone crab, pink shrimp, spiny lobsters and Spanish mackerel. Some of the most popular fish to eat in Florida are Wahoo, Yellowfin Tuna, Hogfish, Snapper, Grouper, Cobia, Swordfish, Mahi-Mahi, and Kingfish. Of course, warm-water lobsters, stone crab, and Key west Pink Shrimp and Gulf Shrimp are also quite popular. Best Seafood Restaurants in St. Petersburg and St. Pete Beach 2024 Sea Salt St. Pete 183 2nd Ave N St. Petersburg, FL 33701 (727) 873-7964 Sea Salt Website Sea Salt is an upscale eatery in downtown St. Pete at the Sundial Shopping Center. They always have a great selection of oysters. This assortment consisted of Chef’s Creek (British Columbia), Fiddler’s Cove (Massachusetts), Evening Cove (British Columbia) and Lucky Lime (P.E.I.). They were all sublime. The Chef’s Creek were creamy with a high brininess and sweet flavor. The oysters from Fiddler’s Cove had the perfect balance of salty and sweet, with a silky, buttery finish. The Evening Cove oysters had a fresh, clean, mildly briny flavor and a watermelon finish. Finally, the Lucky Lime bivalves had a balanced flavor of seaweed, with a silky citrus-tone finish. The Mediterranean Tuna with quinoa and hummus is another favorite of ours. The hummus utilizes the Moroccan spice blend Ras-el-Hanout with Calabrian chili oil on top. It has such great flavor and is different than any other hummus I’ve had before. The perfectly seared tuna has a rub of Szechuan peppercorns and paprika that is wonderful, and the quinoa with grain mustard was a delight. Some people think that Szechuan peppercorns are spicy since Szechuan cuisine is spicy, but they are not. They are floral in taste and aroma. There’s not enough here to cause the numbing or tingling of your lips and tongue that they are famous for. They provide flavor and color on the tuna.   Trophy Fish 2060 Central Ave St. Petersburg, FL 33712 (727) 258-7883 Trophy Fish Website Trophy Fish is a casual outdoor only space in the Grand Central District, but the vibes and decor make you think you’re at the beach. They have delicious creative drinks, with the Fin & Tonic being our favorite. We always get the smoked fish spread when we go to Trophy Fish. It’s one of the best in town, and smoked right there. You can see and smell the smokers going. With a jalapeño slice and a squeeze of lemon it’s the perfect bite. Whatever comes in fresh off the boat is what’s on the menu that day. They usually have mahi-mahi and grouper amongst other fresh Florida seafood. The crispy rosemary potatoes are addictive.   Snapper’s Sea Grill 5895 Gulf Blvd St Pete Beach, FL 33706 (727) 367-3550 Snapper’s Website Owned by a local fisherman, Snapper’s Sea Grill on St. Pete Beach is a local hotspot with a casual atmosphere and elegant seafood. (Please note that they do not take reservations.) As you walk up to Snapper’s there are lit tiki torches and mature palm trees lining the walkway bringing you to the front doors, which are made of beautiful stained glass in the shape of fish swimming in the ocean. When you walk inside dark wood and etched glass artwork continue the sea life theme. Snapper’s signature Stuffed Gulf Grouper comes prepared with a shrimp, scallop, and crabmeat stuffing over a locally caught Grouper filet and finished with a Champagne cream sauce. While the dish sounds heavy… and is heavy, the Champagne sauce and fresh Grouper added a lightness to the dish that rounds out the heaviness of the cream and stuffing. The puff pastry potato is a glutton’s dream, with creamy chopped potatoes cooked inside a golden puff pastry. The Risotto Oceana comes with a roasted garlic, creamy Parmesan risotto topped with pan seared diver scallops, jumbo shrimp, lemon-basil oil, diced tomatoes, and leeks. The risotto, scallops, and shrimp were flawlessly cooked. The risotto creamy and cheesy, and the scallops beautiful and golden. All the flavors came together to create the perfect bite.   Hookin’ Ain’t Easy 3660 22nd Ave S St. Petersburg, FL 33711 (727) 592-1388 Hookin’ Ain’t Easy Website Hookin’ Ain’t Easy is a seafood market with a food truck, bar and live music in the back outdoor area. The ambiance is relaxed and friendly, neighborhood-like as you order from a food truck and listen to live music either on a picnic table or at the tiki bar. Matthew, the owner is passionate, friendly and welcoming. Also he’s hilarious as he was showing us around and telling us that he catches the majority of the seafood on the menu and knows where everything comes from, he called himself a “busy hooker”.  Funny. Some of their menu items include Smoked Mullet, Fish and Chips, Shrimp Basket, Grouper Nuggets, Grouper Sandwich, and more.   I.C. Sharks Seafood Market 10020 Gandy Blvd N St. Petersburg, FL 33702 (727) 914-4087 I.C. Sharks Website I.C. Sharks Seafood Market has been a staple in St. Pete since 2004. They are a seafood market with an outdoor bar and seating area offering a succinct seafood menu. They provide fresh-off-the-boat grouper, snapper, mahi, hogfish, oysters, scallops, clams, blue crab, stone crab, and more.   Sea Worthy Fish + Bar 1110 Pinellas Bayway S Tierra Verde, FL 33715 (727) 623-0468 Sea Worthy Website At Seaworthy Fish + Bar they serve top tier cuisine. Chef Jason Ruhe is known to go fishing in the local gulf waters in the morning, breaks down the fresh catch himself, and serves it up for dinner. Speaking of the Gulf of Mexico, Sea Worthy sits right on the water in Tierra Verde with great sunset views. Most of the […]

Nestled in the heart of Tampa Heights, Rocca stands as a beacon of culinary excellence, proudly boasting a coveted Michelin star. This elevated Italian eatery seamlessly blends traditional flavors with contemporary techniques, offering diners a premium gastronomic experience. From the moment you step inside the establishment, Rocca’s idyllic ambiance and impeccable service set the stage for a memorable dining journey. With a menu that celebrates Italian cuisine, complemented by an impressive wine and cocktail selection, Rocca is the ultimate destination for those seeking a taste of Italy in Tampa. The restaurant is located on the ground level of the The Pearl apartment complex on Palm Avenue which is across the street from Armature Works. Rocca was brought to life in October of 2019 by the talented executive chef and owner/partner Bryce Bonsack. Bryce attended the Culinary Institute of America and spent time working in some impressive kitchens. Before Rocca opened, Bryce traveled to the Piedmont region of Italy for a year where he trained in a celebrated restaurant which is operated by the Rocca family (the inspiration behind the restaurant’s name). The chef’s different experiences and vast culinary knowledge shines through immensely throughout Rocca. From the astonishing food and awe-inspiring wine and cocktails to the spirited atmosphere and extraordinary service, every piece of  Rocca is exceptional. At Rocca, the attention to detail is remarkable in every sense. When you first enter the establishment, you’re greeted at the host stand and the energy of the dining room immediately strikes you. It is then that you know that you’re in for an unforgettable restaurant experience. The dining room is fairly large and almost always filled to capacity. Invigorating music can be heard from the speakers which adds to that spirited vibe that can be felt throughout the restaurant. The bar area is very lively and upbeat and seats in this part of Rocca are available on a first come first serve basis. If you’re looking to dine in this section, simply put your name in at the host stand and they will send you a text when seats open up. This is always where my husband and I prefer to dine as we enjoy watching the action behind the bar. While waiting for seats to open up here, we typically head across the street to Armature Works to grab a drink while we wait. When the text arrives, you then have ten minutes to head back to the host stand to claim your seats. The wait time for us on average is usually only 30 minutes to an hour and this is usually on a Friday or Saturday night between 6-7:00PM. Because reservations at Rocca are tough to come by, this is a great alternative. Rocca nails a lot of things and one of those things is the service on all levels. It starts at the host stand and carries over to the service throughout the entirety of the meal. Every person who touches the table is attentive, knowledgeable and always the utmost pleasant. This, I’m sure, was one of the many factors that went into Rocca landing their first Michelin star in 2023. Rocca is one of only three total restaurants in the Tampa Bay area that has landed a highly sought after star. As I briefly mentioned earlier, Rocca has an outstanding wine and cocktail program. The wine cellar can be seen on display in the dining room and it holds a large array of delectable wines. If you’re having a difficult time landing on a selection, Rocca’s knowledgeable and well-versed wine experts are happy to help guide you. While wine is always an excellent selection for a meal at Rocca, the cocktails should not be overlooked. There’s something for everyone on their cocktail menu – you’ll find both interpretations of the classics and new and inventive concoctions. Rocca also has some non-alcoholic options on the menu, like an Aperitivo Spritz  and The Lime in the Coconut with lime cordial, giffard coconut and carbonated water. One of my favorites from the cocktail menu (which has a rotating selection of seasonal options) was the Grilled Dirty Martini which was served with these delicious grilled olives, though it is not on the current menu. A great substitute for that currently is the Salted Tomato Martini with tomato water, sea salt and vodka. The menu at Rocca is pasta-focused and all of the pastas are made in house at this highly-celebrated restaurant. Every pasta dish is composed in such a beautiful way. Some favorites on my list are the Agnolotti with salame calabrese ricotta filling, cherry tomato and garlic bread crumbs, the Tagliolini al Ragu with beef ragu, basil and 30 month parmigiano and the Raviolini del Plin with veal filling, demi glace and rosemary. Over the years, this Italian eatery has had an array of other wonderful pastas on the menu. Below you’ll find pictures of a few outstanding examples. You can’t possibly go wrong with any of the pasta dishes or menu items, in general. Currently, there are eight pasta dishes on Rocca’s menu and they don’t change too much for the most part. Though, there are some pastas that make their way onto the menu based on the seasons and ingredient availability. The Gnocchi is a great example of this. Right now, the current gnocchi dish is Gnocchi alla Norma with eggplant, tomato and ricotta salata. Last month when I visited Rocca, the Gnocchi was served with spring garlic pesto, gorgonzola and walnuts. Another one of Rocca’s gnocchi variations that I had the pleasure of enjoying in August of 2022 was comprised of brown butter, asparagus, trout roe and garlic cream. This rendition of their gnocchi was the first of the three mentioned that I ate (and is perhaps my favorite, thus far). There are a few pastas that can be ordered that are off-menu items – one of those pastas is the Cacio e Pepe. It’s the best preparation of the dish that I have ever had and […]

The Sourdough Co. is located in the former Baum Ave Market building in the vibrant Edge District, and adjacent to Intermezzo. The Sourdough Co. is a bright, airy haven for food lovers. With its high ceilings and abundant natural light, this charming eatery creates an inviting atmosphere that draws you in from the moment you step through the door. I visited on a busy Saturday at 11:30 am, and nearly every table was occupied—a promising sign of the culinary delights to come. The menu at The Sourdough Co. is a tribute to the art of simplicity and freshness. From breakfast and lunch sandwiches made with their signature house sourdough bread to wraps, soups, salads, and an array of baked goods, there’s something for everyone. And let’s not forget the excellent coffee and teas from Teabella to complement your meal. One of the standout features of this place is the commitment to using fresh, never frozen ingredients. The portions are generous, ensuring you leave fully satisfied. Most dishes are straightforward, allowing the quality of the ingredients to shine.   Chicken Bacon Ranch Sandwich This was a winner! The sourdough bread was perfectly toasted, creating a delightful crunch with every bite. The grilled chicken was juicy and bursting with flavor, and the bacon was crisped to perfection. The sharp cheddar, mixed greens, tomato, and onion added a fresh, vibrant touch. My only (minor) gripe? I could have used a bit more ranch. But that might just be my love for the creamy dressing talking. Sourdough Italian Sandwich Another home run. This sandwich featured a delicious mix of ham, salami, prosciutto, provolone, mixed greens, tomato, onion, mayo, and a housemade Italian sub sauce, all enveloped in that fantastic toasted sourdough. Each bite was a combination of flavors that left me craving more. English Muffin Sandwich A delightful breakfast option. The sourdough English muffin was light yet satisfying, holding together a perfectly fried egg, cheddar cheese, mayo, and bacon. It’s a simple combination, but when the ingredients are this fresh, simplicity is all you need. Baked Goods Galore The Sourdough Co. boasts an impressive range of baked goods, all with a sourdough twist. Here’s a quick rundown of what I tried: Crumb Cake: Perfectly sweet with a delightful crumb topping. Cosmic Brownie: A high-quality version of the classic kid’s treat. Chewy and chocolatey. Chocolate Chip Cookie: Almost cake-like in texture. Very soft, but I wished for a bit more texture. Excellent when combined with the brownie in their Brookie. Brookie: The perfect marriage of brownie and cookie. Blueberry Lemon Loaf: Light, fresh, and bursting with citrusy flavor. Cinnamon Pop Tart: Nostalgic and delicious with a modern twist. While the pastries were enjoyable, the sandwiches truly stole the show for me. The balance of fresh, flavorful ingredients, generous portions, and the unbeatable sourdough bread make The Sourdough Co. a must-visit. Whether you’re there for a hearty lunch or a sweet treat, you’re in for a delightful experience. I’ll definitely be back to explore more of their menu!

Picture this: a warm summer evening with a sizzling grill and the aroma of a perfectly cooked steak wafting through the air. These grilled steak and avocado tacos combine the smoky and rich character of grilled steak with the contrast of the lightly seared, yet smooth and creamy nature of the avocado. Though, the true star of the show is the gochujang-tahini sauce. It adds a unique and spicy kick to each bite. If you’ve never experience grilled avocado, welcome! It’s a summer dream. We eat at least one avocado per day in our household, mostly in smooth or salad from, so this expression of the fruit is a delight. If you’re really into spice, feel free to add more gochujang; though, you may need to thin the sauce out with more water. Street-style tacos (the smaller almost bite-size tortillas) are our preference, but you can use whatever tortillas you like. Rollin’ Oats has a supreme selection of both corn and flour tortillas that range in size. Additionally, you can also find grain-free tortillas that are made with almond flour, etc. from brands like Siete (a favorite of ours). When it comes to steak, everyone has their own preference. For this steak taco recipe, you can use whatever you like and prefer to cook. My preference is a New York Strip or a Ribeye, but if you prefer the latter, fret not – the cook time is the same. One non negotiable for me when it comes to steak, no matter the cut, is if it’s organic/grass-fed – that’s a requirement. Luckily, that is something that Rollin’ Oats also takes into consideration. They offer quality grass-fed and organic meats from brands like Thousand Hills and Dakota. Grilled Steak and Avocado Tacos with Gochujang-Tahini Recipe This is a less traditional take on a taco, but the combination of ingredients fully deliver with flavor. If you're really into spice, add as much Gochujang to the tahini sauce as desired. Gochujang-Tahini Sauce1/4 cup tahini1 1/2 tbsp gochujang2 tbsp water (plus 1 tsp, if needed)1 1/2 tsp salt (plus more, to taste)1 tsp rice wine vinegar1 lime (juice only)Steak & Taco Assembly1 avocado (ripe but still semi firm – cut into half moon slices)1 steak (New York strip or Ribeye)8 tortillas (for 2 tacos per person (use more if desired))1/4 cup white onion (diced)1/4 cup cilantro (roughly chopped (optional – scallions would also be great))2 tbsp olive oilsaltlime wedges (to serve, optional) Gochujang-Tahini SauceWhisk all ingredients together until smooth but drippy. Season with more salt as needed. Set Aside until ready to assemble tacos.Steak & Taco AssemblyOne hour (at least) before you plan to cook your steak, salt it heavily all over and place it on a plate. Refrigerate for one hour. Take it out to sit at room temperature 20 minutes before grilling.Heat grill to high for 15 minutes. Brush steaks all over with 1 tbsp olive oil and salt both sides. Grill steaks for 5 minutes, flip and grill for another 3-5 minutes for medium rare. Remove steaks from the grill, tent with foil and allow them to rest for 5-7 minutes. While the steaks rest, brush avocado slices with remaining 1 tbsp of olive oil and season with salt on both sides. Grill avocado slices for 5 minutes, flipping halfway through.After steak has rested, slice it against the grain. To assemble the tacos, top with 1-2 pieces of steak, avocado and onion. Drizzle the gochujang-tahini sauce on top and garnish with cilantro or scallions. Dinner, Main CourseAmerican, MexicanGrilled Steak & Avocado Tacos with Gochujang Tahini  

Elevate your next dinner situation with crispy chicken cutlets topped with charred sweet peppers, homemade hot honey and a shower of minced chives. It’s a crunchy, hot, sweet, tangy dish that is chock-full of flavor and certain to leave you full of happiness and content after consumption. This recipe takes classic chicken cutlets to a new level, offering a crispy and golden exterior that encases juicy and tender meat. The charred sweet peppers perfectly complement the sweet heat from the hot honey and make for the perfect cutlet accessories. Minced chives assist in making these crispy cutlets next level with their fresh and vibrant characteristics. If you can’t be bothered with making your own hot honey, Rollin’ Oats carries Mike’s hot honey which is superb. I promise you though, making your own hot honey is a breeze. I suggest making it with honey that is raw and/or organic. Each stovetop is different, so the cook time for the chicken will vary. Keep a close eye on the chicken while in the oil as they do brown and cook quickly. Our cutlets took approximately 1 1/2 minutes to cook on each side on our stove. If you’re looking for an additional side to pair with the cutlets, I recommend a light and fresh side like an arugula salad dressed in lemon and olive oil. Crispy Chicken Cutlets with Hot Honey Recipe Savor this delightful combination of crispy chicken cutlets, hot honey with a punch and charred mini sweet peppers for your next easy yet crowd-pleasing dinner. Hot Honey1/2 cup honey (preferably raw and organic )1 jalapeno (sliced into thin rounds)1 1/2 tbsp crushed red pepper1 tsp red wine vinegar1/4 tsp saltCharred Sweet Peppers1 cup mini sweet peppers (sliced into thin rounds)1 tbsp olive oil1/4 salt (I always use pink Himalayan )Chicken Cutlets2 chicken breasts (each one split to make 4 total chicken breast cutlets)1/2 cup olive oil (or other oil of choice)1 cup all purpose flour1 cup panko breadcrumbs1/3 cup parmesan cheese (finely grated)2 eggs1 tsp salt (plus more for seasoning)pepper1/4 cup chives (minced) Hot HoneyCombine honey, jalapeno and crushed red pepper in a small pot. Place the pot over medium heat. As soon as the pot comes to a gentle simmer, remove the pot from the heat and allow the chilis to infuse the honey for 15 minutes. Strain the honey mixture through a fine mesh sieve. Set aside until chicken is complete. Leftover honey can be stored in a container in the refrigerator for one week. Charred PeppersHeat oil in a large pot or dutch oven over medium high heat (this will be the same pot that you will fry the chicken in). Add the peppers and salt and saute for about 4 minutes, stirring occasionally, until pepper rings are charred. Remove peppers from heat and place in a bowl until ready to serve.Chicken Cutlets & PlatingOne at a time, place each cutlet between two pieces of plastic wrap. Pound them out until they are 1/4" thick. Season each cutlet with salt and pepper on both sideslPlace the flour, whisked egg and panko-parmesan-salt mixture into three separate bowls.Dredge each pounded cutlet in the flour, followed by the egg (allowing excess to drip off), followed by the panko mixture. Place on a clean plate.Heat oil in the pot or dutch oven and heat over medium high heat. One at a time, fry each chicken cutlet for four minutes (1 1/2 to 2 minutes per side – keep a close eye on them), until cutlets are golden, crispy and cooked throgh.Place them on a wire rack that is stacked on a parchment-lined baking sheet.To serve, place a cutlet on a plate, top with some peppers, drizzle with hot honey and garnish with lots of chopped chives. Dinner, Main CourseAmericanCrispy Chicken Cutlets with Hot Honey

Indulge in this spring/summer recipe delight of Grilled Shrimp Tostadas with Mango & Papaya Salsa. The spice-coated shrimp are kissed by the flames of the grill and are accompanied by a refreshing mango & papaya salsa, creamy avocado sauce and zesty lime-dressed watercress. All of these components are layered atop a beautifully crisped organic corn tortilla. While there are a few different elements to assemble for this tostada recipe, don’t let them intimidate you. Each one comes together in no time with very minimal effort. The only step that may be a bit demanding is the peeling and deveining of the shrimp. However, this can be avoided by purchasing shrimp that are already peeled and deveined. For your convenience, Rollin’ Oats carries two types of frozen ready to cook shrimp – a 12oz bag by Wixter and a 32oz bag by Baywinds. The quality of both products is top notch. In this recipe, I have included two different ways of transforming the corn tortillas into crunchy tostadas. Feel free to prepare them in whichever way feels more comfortable to you. The first way is perhaps the most popular – on the stove by frying with some canola oil or another oil with a high smoke point. The second method is the easier of the two and requires less steps and ingredients and this is by utilizing the grill. If you choose to go this route, just make sure to keep an eye on the tortillas as they can burn quickly (I did this my first try). Make sure to have each part of the grilled shrimp tostada recipe prepped and ready before heading to the grill to cook your shrimp. The salsa, avocado sauce and tostada shells should be ready for assembly and the shrimp should be tossed in their oil and spices and threaded onto skewers. Grilled Shrimp Tostada with Mango & Papaya Salsa Recipe This grilled shrimp tostada recipe is bursting with lively flavors and in season ingredients. Prepare your salsa, avocado sauce and tostada shells before you head to the grill. The cook time is quick and assembly is a breeze. large bamboo skewers Papaya & Mango Salsa1/2 cup papaya (diced into small pieces)1 mango (ripe, diced into small pieces)1/2 cup red onion (diced)1/2 cup frozen sweet yellow corn (cooked per package instructions and cooled)1/4 cup cilantro (chopped)1 jalapeno (minced)1 lime1/2 tsp salt (plus more, to taste)Avocado Sauce1 avocado (ripe, discard pit and skin)1 lime1/4 cup water (plus more for a thinner sauce)1/4 cup cilantro (roughly chopped)1/2 tsp salt (plus more, to taste)Shrimp & Tostada Assembly12 shrimp (peeled and deveined)1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp salt1/4 tsp cayenne1 tsp olive oil4 corn tortillas1/2 cup canola oil2 cups watercress1 lime (divided – use 1/2 for watercress and cut the remaining half into small wedges for serving)cilantro (optional, for serving) Papaya & Mango SalsaCombine all ingredients in a medium bowl, season to taste with salt and refrigerate until ready to assemble tostadas.Avocado SauceCombine all ingredients in a high-powered blender like a Vitamix. Blend until the mixture is smooth. Add water, 1 tsp at a time, to thin the sauce as much as you'd like. Season to taste with salt. Refrigerate until ready to assemble tostadas.TostadasThere are two ways to turn your tortillas into tostadas – frying in oil or simply on the grill. To fry in oil, heat oil in a medium pot or dutch oven over medium heat. Line a plate with a paper towel. Fry one tortilla at a time for about 3.5-4 minutes, flipping halfway through, until tortilla's are crisp and begin to take on some golden color. Place on paper towel-lined plate and repeat with remaining tortillas.To grill, heat the grill over medium-high heat to about 350F. Add tortillas and grill for 1-2 minutes on each side, or until tortillas begin to crisp and take on some color. Keep the grill on for the shrimp.Shrimp & Tostada AssemblySoak bamboo skewers in water for at least 10 minutes. Toss shrimp in a bowl with olive oil and spices. Thread three shrimp onto each skewer.Place skewers over medium hight heat and cook for 6-8 minutes, flipping halfway through, until shrimp are cooked through. Remove shrimp from grill and skewers and prepare to assemble tostadas.Toss watercress with juice of 1/2 of lime. Begin tostada assembly by spreading a dollop of avocado sauce on the tostada shell.Top sauce with lime-dressed watercressSpoon over some salsaTop each tostada with 3 pieces of shrimpGarnish tostadas with cilantro and serve with lime wedges (optional) Dinner, Main DishMexicanGrilled Shrimp Tostadas

This zero-fuss bacon and spinach quiche recipe should be your new weekend go-to brunch. The effort required to craft this crowd pleaser is minimal and the reward is quite high. Additionally, you can transform this quiche into anything you want with the mix-ins. In my opinion, the bacon and spinach combination are fantastic, but feel free to get creative. I recommend limiting the mix-ins to just two and be sure not to exceed two cups in total. Sausage, onion, asparagus, ham and bell pepper would also work well in this quiche recipe. Another customizable component to this quiche is the cheese. The recipe calls for one total cup of grated cheese, but that’s the only guideline that you need to follow. I used a 50/50 blend of sharp white cheddar and a creamy fontina and it turned out better than expected. I initially planned to use gruyere in place of the fontina, but the fontina is what I came across first at Rollin’ Oats and I simply couldn’t resist it. They carry both cheeses though – they have Finlandia and Emmi brand gruyere and Belgioso fontina. Other types of cheese I suggest using are feta, swiss and even mozzarella. If you’re up for it, you can absolutely make your own pie crust; however, store bought frozen crusts will make your life much easier. Just make sure to allow for 20 minutes or so of thawing time. Rollin’ Oats carries a set of two organic pie shells by Wholly Wholesome brand and they’re delicious. They also have gluten free shells available by the same brand and they’re equally as good. Bacon and Spinach Quiche Recipe Use this quiche recipe as a base for making any quiche. Feel free to get creative with the mix-ins, but don't use too many (I wouldn't go beyond three). 1 pie crust (store bought, thawed)4 eggs1/2 cup heavy cream1/2 cup whole milk1/2 cup bacon (cooked and crumbled)1 1/2 cups spinach (fresh)1 cup cheese (shredded, plus more for serving/topping before baking – I used sharp cheddar and fontina, but feel free to use what you love. )1/2 tsp salt1/4 tsp black pepper Heat oven to 375F. Place a piece of parchment paper on the thawed pie crust and weigh down with pie weights (or small oven-safe utensil – I used a small skillet). Bake for 15 minutes. Remove parchment and weights and poke holes all over the bottom of the crust with a fork. Bake for another 6 minutes or until the crust begins to turn golden.Reduce oven heat to 350F. Combine eggs, heavy cream, milk, salt and pepper in the bowl of a stand mixer and mix on high for one minute.Stir in cheese, crumbled bacon and spinach.Carefully pour quiche mixture into partially baked pie crust. Top with more grated cheese (optional).Bake quiche for 45-50 minutes, or until quiche is set and no longer jiggly and crust is crisp and golden. Allow to cool for 10 minutes before serving. Slice quiche into 4 even pieces and serve. Breakfast, Brunch, Main DishAmericanBacon and Spinach Quiche

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10484 Roosevelt Blvd N, St. Petersburg, FL 33716

(727) 275-BURG (2874)

WE ACCEPT ALL MAJOR CREDIT CARDS - 3% SURCHARGE FEE WHEN PAYING WITH CREDIT - EFFECTIVE JULY 1, 2024 

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Do you ever wonder if pizza thinks about you, too?

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OPEN TODAY 11:00 AM - 10:00 PM

• Hours / Location
• Order Online

Signature Salads

Tossed Salad

Crisp iceberg lettuce, cucumbers, tomatoes, onions, black olives, green peppers & mushrooms

Crisp iceberg lettuce, tomatoes, onions, green peppers, mushrooms, ham, pepperoni, mozzarella & black olives

Greek Salad

Crisp iceberg lettuce, tomatoes, onions, cucumbers, green peppers, kalamata olives, peperoncinis & feta

Grilled Chicken Salad

Grilled Chicken, crisp iceberg lettuce, cucumbers, tomatoes, onions, black olives, green peppers & mushrooms

Buffalo Chicken Salad

Fried Chicken tossed in Buffalo Sauce, grilled Chicken, crisp iceberg lettuce, cucumbers, tomatoes, onions, black olives, green peppers & mushrooms

Side House Salad

Crisp Iceberg Lettuce, Tomatoes & Onion

Westshore Wings

6 Chicken Wings

Choose from bone-in or boneless. Your choice of mild, medium, hot or BBQ flavored.

12 Chicken Wings

24 Chicken Wings

Our signature Westshore Pizza sauce and dough made fresh in-house daily.

Meat Eaters

Pepperoni, Italian sausage, Applewood bacon & ham

Pepperoni, Italian sausage, onions, green peppers & mushrooms

Onions, tomatoes, mushrooms, green peppers & black olives

White Spinach Ricotta

Creamy ricotta & spinach

White Special Ricotta

Creamy ricotta, spinach, & tomato

Ham & pineapple

BBQ Chicken

Sweet BBQ sauce & grilled chicken

Buffalo Chicken

Tender fried chicken tossed in mild, medium or hot wing sauce

Philly Deluxe

Angus steak, green peppers, onions & mushrooms

Spicy Italian

Pepperoni, Sausage, Banana Pepper, Crushed Red Pepper, Basil, Garlic & Buffalo Wing Sauce

Secret Menu Pies

Chicken Bacon Ranch Pie

Ranch base topped w/ Grilled Chicken & Bacon

Pickle Bacon Ranch Pie

Ranch base topped w/ Pickles & Bacon

Buffalo Pickle Pie

Mild Buffalo Sauce base topped w/ Fried Chicken, Bacon & Pickle & Ranch Drizzle

Jamaican Jerk Pie

Jamaican Jerk sauce base topped w/ Grilled Chicken, Jalapeno & Pineapple

Meat Lasagna Pie

Ricotta base topped w/ Meatball & Pizza Sauce dollops & Garlic Parmesan Crust

Everything Bagel Pie

Pizza Sauce base topped w/ Pepperoni, Sausage, Ham, Bacon, Mushrooms, Onions, Green Peppers, Tomatoes, Black Olives & topped w/ Everything Bagel Seasoning

Chicken Caprese Pie

Garlic & Herb Olive Oil base topped w/ Grilled Chicken, Diced Tomatoes & a Mozzarella and Parm Cheese blend topped w/ Balsamic Glaze Drizzle

Chicken Parm Pie

Pizza Sauce base topped w/ tender Fried Chicken

The Jacky Pie

Pizza Sauce base topped w/ Spinach, Pepperoni, Bacon & Banana Pepper

Calzones & Strombolis

Served with a side of signature Westshore Pizza sauce.

Creamy ricotta, mozzarella & ham

Ham & mozzarella

Meat Eaters Stromboli/Calzone

Works Stromboli/Calzone

Vegetarian Stromboli/Calzone

Philly Deluxe Stromboli/Calzone

Regular Toppings

Pepperoni, Italian sausage, bacon, ham, mushrooms, green peppers, tomatoes, onions, black olives, banana peppers, jalapenos, pineapple

Premium Toppings

Anchovies, meatballs, steak, chicken, spinach, feta, mozzarella cheese, ricotta

Philly Cheesesteaks

Choice of Angus steak or savory chicken served on a warm, hearth-baked Amoroso roll.

Philly Cheesesteak or Chicken

Philly Cheesesteak or Chicken Hoagie

Melted American cheese, crisp lettuce, tomato & onion

Philly Deluxe Steak or Chicken

Melted American cheese, mushrooms, green peppers & onions

Philly Pizza Steak

Melted mozzarella & our signature Westshore Pizza sauce

Westshore Baked Sandwiches

Chicken Parmigiana

Eggplant Parmigiana

Meatball Parmigiana

Baked dinners.

All entrees are served with 2 Garlic Knots. Add a House or Caesar side salad for only $2.50.

Baked Spaghetti

Homemade Meat Lasagna

Appetizers & sides.

Loaded Cheese Fries

French Fries

Cheese Fries

Onion Rings

Mozzarella Sticks

Garlic Bread

Garlic Cheese Bread

Fried Mushrooms

Garlic Knots (6)

Garlic Knots (12)

NY Style Cheesecake

Chocolate Chip Brownie

(funnel cake bites)

Assorted Pepsi Products

Find a westshore pizza.