ALLELO SAUVIGNON WINE LOCKER & AMERICAN TRATTORIA THE URBAN STILLHOUSE THE RESTORATIVE • Dunedin; $$ • An always changing menu keeps it fresh at this charming New American restaurant in Dunedin. A husband-and-wife team run the show here and the duo has won over locals and critics alike for their ambi-tious menu and welcoming, cozy atmosphere. The kitchen’s creativity never ceases to impress with dishes like halibut rillettes with Wonder toast, a soft egg and dill, and for dessert, blue cheese panna cotta with pickled strawberries and pistachio. ROAM • St. Petersburg; $$ • This globally inspired steak restaurant from brothers Christian and Joshua Jackson features a slightly more casual setup than some other steakhouses but doesn’t shy away from big and bold flavors. Start with the Louisiana-style chargrilled oysters and move on to the decadent truffle-laced lobster macaroni and cheese. For an entree, look no further than the New York strip, which comes tucked beneath a blanket of creamy Gorgonzola fondue, topped with crispy-fried onions and served with thick-cut French fries. SAUVIGNON WINE LOCKER & AMERICAN TRATTORIA • St. Petersburg; $$ • Tucked between two bars off a busy strip of Central Avenue, this elegant restaurant offers a fresh breath of air from the bustle down below. There’s a heavy focus on charcuterie boards and fine wines and the spot has garnered a strong following of local oenophiles and curious imbibers looking to expand their palates. The rest of the menu is equally exciting, from a creamy burrata paired with tomato confit to the pap-pardelle with lamb sugo. THE URBAN STILLHOUSE • St. Petersburg; $$$ • St. Pete’s Warehouse Arts District is home to this sprawling cocktail bar, restaurant and bourbon lounge. Designed with distilleries in Scotland and Kentucky in mind, the 16,000-square-foot space THE BLACK PEARL features industrial touches and sleek modern decor. Guests can sip cocktails at the lounge or sample whiskey flights inside the private tasting room. Meanwhile, diners can nosh on shareable plates of deviled eggs with white sturgeon caviar or smoked venison tartare, topped with a quail egg. VISITSTPETECLEARWATER.COM 85
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