CineBistro – Tampa, FL

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Besides being addicted to good food, we’re also pretty addicted to movies (good or bad). So we had to check out a place that we heard was a hybrid of the two. Movie and a gourmet meal? Too good to be true right? Needless to say we were pretty excited to find out. So on our last night in FL, we bought tickets to see Immortals (which we enjoyed if you’re into that whole 300/Sin City graphic novel artistic look) and ventured to Tampa’s Hyde Park for what we read was the “ultimate dinner and a movie.”

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The initial impressions were favorable. You have to be 21 and up to buy a ticket. The ticket is for a specific row and seat so there’s no getting there early to stake out the “acoustic sweet spot.” There was a lounge area to wait in with a full service bar, mixologist, and appetizers menu. And ushers announce (somewhat awkwardly) when the theater is open for seating and dining. Once seated, the initial reaction is liken to finding out your friend has a theater room complete with lazy boys. The seats are huge leather chairs with spring sensitive backs so you can find your comfortable viewing and dining positions. I’m 5’2″ so my legs dangled just a little bit – something I immaturely giggled about when I was served my fruity cocktail while swinging my feet. The aisle space between your chair and the back of the chair in front of you was about 3 3 feet. Seriously, we could have roller skated with little interference down each row – that much leg room. And don’t worry about being crowded by an unknown neighbor. There’s a good foot of space between you and your neighbors which translates into zero uncomfortable bids for the armrest.

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But this is a food blog, right? So let’s get on topic here. The service is very friendly. About 20 minutes before the start of previews, a hostess shows you to your seat and leaves you with a menu. About 3 minutes later (give or take a few depending on how crowded the theater is) a waiter comes to your seat to take your order. All items – drinks, appetizers, entrees, and desserts – must be ordered then because once previews start, you can only order if you go back out to the lobby. They won’t come in once the pretty pictures start rolling. After you order, you pay for your meal right then and there. I believe gratuity is automatically added. After ordering and paying, food service is pretty quick – something I feel attributes to the quality of the food, but I’ll get to that. Each chair has a tray that can be pushed aside when you’re finished, and each tray sports a cup holder (more on the cup holder as well).

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Beer: Joseph was fairly excited one of his favorite beers was on tap – Hoegaarden. For $14, he got an entire pitcher which equaled out to be about 3 – 3.5 beers. Not a bad steal for $5.25 a glass. The logistics of said beer was another story. There isn’t enough room on your tray for a pitcher, glass, and food. (notice in the picture it’s sitting on the tray … zero room left for food) The solution? They brought out a beer stand for his pitcher which was basically a thin metal stand just wide enough for a pitcher base … kinda scary and nerve wracking. Better hope you’re not watching a scary movie or that stand might get kicked over. The neat part about the pitcher is the plastic cold core in the middle which kept the beer cool throughout the movie. Not ice cool, but not theme park cool either.

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Tuna TarTare: Tuna is exceptionally tasty when done right. This was not done right. Ultimately there was more avocado than tuna (check out the massively disproportionate layer of green to pink in the picture) and the avocado lacked the “spicy” kick touted on the menu. What tuna there was on the plate did not live up to expectations – it was bland, seemed a little warm for raw tuna, and was ultimately overpowered by every other ingredient on the plate including the cucumbers. Total lack of seasoning and the “salad” on top did nothing but add a little texture. If there was a soy/mustard sauce on this dish, ours came without – potentially why it was fairly tasteless. The most flavorful things on the plate were the chips and even they tasted a little stale. Total waste of stomach space for us.

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Fettuccini Al Forno: I ordered a pasta dish, but thinking back on the experience I should have avoided a utensil reliant dish. More on that later. As far as the dish was concerned, I did enjoy the garlic cream sauce. It didn’t seem oily or heavy. I was not impressed with the random (for lack of a better term) lumps of spinach around the perimeter of the plate. The parmesan crust on top was tasty – nice salty note – and the shrimp were tender. My main qualm with the dish was the pasta. It was overcooked – perhaps a result of food pre-cooked and packaged (which would also explain the spinach lumps). The time between order and service seemed too quick for the kitchen to produce this start to finish. I’m making the assumption a lot of meals are pre-packaged from CineBistro headquarters.

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Double Feature Burger w/ Sweet Potato Fries: The star plate of the night was Joseph’s burger and fries. The fries were crispy on the outside and creamy on the inside. They were perfect movie “poppers.” The ketchup was commercial. Joseph ordered a medium rare and the angus burger did come out with a slightly warm pink center (something we checked right before the lights were dimmed). It’s a pretty good size burger so cutting it in half is a must. Toppings included the standard BLT plus pickles, red onion, and “special sauce” which turned out to be a pretty good dupe of A1. It wasn’t a stand out, write-your-mother burger, but it passed as decent grub with more than decent sweet potato fries on the side.

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Ultimately the food we sampled left more to be desired. The movie was great entertainment – especially on the giant, VERY high quality screen. But if we ever come back to such a similar place (there is a small chain of CineBistros but the closest to us is VA) we’ll be dining a little differently. Here are some tips to eating at CineBistro AND enjoying your movie:

1. Don’t order anything you don’t want to smell for 2 hours. You’re not likely to finish the food before the preview starts unless you’re really hoovering, so if you really can’t stand the smell of shrimp, don’t get shrimp. It’s not that I mind the smell of seafood … I just didn’t factor in the plate would be with me for 2 1/2 hours. The theater is pretty well ventilated so you won’t find much issue with food smells from others unless it’s your immediate neighbor.

2. Don’t order a lot of different plates. You won’t have much room on your chair tray as it is. So if you order an appetizer, woof it down before wait staff disappear so they can take your extra plate. Otherwise you’ll be precariously stacking plates or risking them on the ground. God forbid you break one during a climactic scene!

3. Do order finger foods. This is our personal recommendation, especially if you’re small or eat slow. I ordered pasta, generally eaten with utensils in western parts of the world. I was hunched over my plate and awkwardly positioning back and forth in my chair during the movie (which btw was in 3-D …. so a little nauseating too). The finger foods might be a great way to enjoy the movie and your meal. The place offered a few pop-bite items and giant bowls (and I mean giant) of popcorn. Sometimes traditional is better.

4. And lastly, unless you don’t mind bathroom breaks in the middle of your movie or just choose to be wasted during the show … Don’t order a pitcher of beer. This is fairly self explanatory.

Overall we really enjoyed our experience but it wasn’t because of the food. Ultimately we could have done without it. The convenience of comfortable pre-reserved seating is what you’re paying in the ticket price. You pay separately for the food. With the quality of the screen and the space afforded you in the theater, the ticket price was worth the $14.50 apiece. But the food, not worth the $65 tab – we’ve had way better meals for less. But again, this kind of place requires a more strategic food plan of action. So are we likely to return? Yes, the movie watching experience was pretty swank, and we’ll probably order food but not as dinner – beer and popcorn might be the safest bet.

Overall Grade: C- (in counseling)

- Bethany

SIDE NOTE: Just because you have to be 21 and up to buy a ticket, doesn’t mean you will be sans obnoxious viewers. It’s true there won’t be screaming kids and face sucking teenagers, but you will still probably chance an encounter with rude, obnoxious, and barely qualified “adults.” Age is only a number, right?

The Bad Ass Coffee Company – Redington Shores, FL

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I want to assure you this is the second to last post regarding our trip to the Tampa/Madeira Beach area, lest you think we live in Florida. (FYI – we live in MD.)

A little ways north of Madeira Beach exists a small coffee shop inside a *very* bright blue building. In need of a quick brunch before heading into Tampa, we stopped here on a mention of good quick food and better coffee. Let’s not waste your time and get it out now that it did not disappoint.

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The inside is small – room enough for a bar crammed with on-the-go fare and a smiling barista planted in front of a large, colorful chalkboard menu. Above the counter service bar is a large neon sign touting the shop’s foundation stone to their caffeinated menu – “100% Kona coffee.” Can’t really get anymore clearer than that. Somewhere behind the bar is a kitchen, heard from the seating area which is lined on one wall with T-shirts sporting the Bad Ass Coffee logo. The shop houses about 5 tables total with one bar stool devoted to a computer with what I am assuming is free internet access. The limited seating makes it obvious this is not a place one often comes for leisure – this is a “to-go” place. This was made evident in the speed which our food was brought to us as well.

Caramel Creme de Kona: The first thing I (Joseph) noticed about this place when ordering is that they do NOT skimp on the espresso. You will get one shot with a small, two with a medium and four with a large.  Compare that to a normal Starbucks drink which tops out at two shots in a large, requiring you to pay extra for additional shots. The cook recommended this drink as I was looking for something close to my normal white chocolate mocha that I love so much. This drink is a rich and creamy caramel machiatto mixed with a white chocolate mocha -  a little sweeter than the mocha but warm and very good. My only complaint would be that they are not located close enough to me to try all the other variations they have.

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Sour Green Apple Smoothie: I (Bethany) am a sucker for anything green – including apple related products. Not being a coffee drinker, I chose a cooler off-the-beaten-path beverage. I had had apple smoothies before but never ones claiming to be sour, so I was relatively disappointed when my lips didn’t so much as pucker when I tasted this drink. It was a lot like drinking a melted, creamier version of a green jolly rancher. If that doesn’t sound appetizing it’s because it really wasn’t. Like most smoothies it broke down every few minutes between liquids and solids – a lot of stirring was involved. I cannot attest to the flavor of their other smoothies, but because I picked one that doesn’t easily incorporate the actual ingredient (pretty sure they didn’t use fresh Granny Smiths) it tasted syrupy, artificial, and was relatively underwhelming.

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The food menu was fairly limited, but from a place devoted to coffee I was not expecting a lot of options anyhow. However, the options they did have consisted of appetizing paninis, sandwiches, chips, and sweets. We ordered two sandwiches, chips, and a slice of coffee cake. We probably waited no more than 5 minutes for our food – talk about fast!

Hot Pressed Cuban & Cracked Black Pepper Chips: Talk about a great lunch! I am often struck by the poor showing of pickles in my sandwiches, but this cuban did not follow suit! Warm layers of roast pork, salami, ham, swiss, and a generously thick layer of pickles were slathered with mustard and toasted between long slices of cuban bread – soft and warm in the middle with a lovely outer crunch. I could only eat one half of the sandwich and it was a steal for $7. The cracked black pepper chips that came with them were HIGHLY addictive, had great crunch, weren’t too greasy, and tasted pretty fresh. No stale chips here! And to top it all off, an extra crunchy pickle came as a side. A fantastic lunch at a VERY affordable price.

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Pressed Hot Turkey Sandwich: The same bread and portion as the Cuban, this sandwich was loaded with smoked turkey, provolone, mayo, and peppadew peppers. The peppers were a wonderfully sweet balance to the smoke of the turkey. It came with a generous crunch from the panini press as well. Really delicious for those avoiding pork product filled sandwiches.

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Grandma’s Coffee Cake: We ordered a sweet ending to a cheap but really delicious, filling meal. Despite the fact we were testing the limit of our noontime waste bands, we put away this dense cake like it was the only food we’d seen in days. Chock full of cinnamon sugar and walnuts, this dense cake was moist but not too sweet and had a really fantastic layer of crumbly cinnamon bits on top. If you’re only stopping in for a snack, we highly recommend this cake with a cup of Kona.

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The Bad Ass Coffee Shop would be a regular lunch joint for us if we lived on or near the beach. Heck, we’d come for lunch on a day off if we lived in Tampa – nice cup of coffee, tasty sandwich to split, and a walk along the beach sounds like a regular weekend excursion I could get used to. If you avoid the drinks they don’t tout with a colorful neon sign, you shouldn’t find a miss. The coffee is robust, flavorful, and customizable and the service is cheap, quick, and friendly. A great little pick-me-up from a great little coffee shop with a bad ass name.

Overall Grade: B+ (steady marriage)

- Bethany & Joseph

Dockside Dave’s – Madeira Beach, FL

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In Florida, you expect to get good fish … well maybe not you, but my husband and I look forward to seafood eats on the beach. So when we looked for a dinner spot in “Mad Beach” before hitting up mini golf, we found several online recommendations for Dockside Dave’s. It was a convienent 3/4 mile from our hotel and there were rave reviews for grouper. Actually, reviews stating “BEST GROUPER in the SOUTH” – how could we not visit?

When we got to Dave’s we were a little off put. The building is fairly shabby, the tables were a little dirty, the light was very dim, and the plastic tables and chairs had seen better days – much better days. But the wait staff was very friendly, and we’d eaten at enough beach side joints to know the quality of food is MOST DEFINITIVELY NOT proportional to the looks of the place your derriere lands. The atmosphere did seem “beachy” with open air seating and (surprisingly) quiet for a 6:45 pm meal.

We picked up our placard menus and perused the VERY heavy grouper based selections. Grouper was offered over salad, as a sandwich, on its own as a fillet … even as a deep fried appetizer. They offered it chargrilled, country fried, blackened, lightly blackened on the grill, lemon peppered on the grill, and batter fried. We asked our waitress about the difference between blackened and lightly blackened. She stated it came down to how much seasoning you wanted and the blackened could be too spicy for some. She then stated their most popular is batter fried. Very helpful to know as it might seem like grouper overload just looking through the menu unassisted.

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Front and back of menu.

We ordered the highly touted 1/2 lb. grouper sandwiches – one lightly blackened and one batter fried. We also ordered friend onion rings which came highly recommended from a food review site. And being a sucker for fried mushrooms a la Rafferty’s (which we no longer live near), I ordered an appetizer basket with horseradish sauce. While waiting for our food to come out (which wasn’t a very long wait at all), our waitress lined a barrage of condiment squeeze bottles at the end of our table like a battalion off to war – ketchup, horseradish, tartar, cocktail, and one more I can’t quite remember. Possibly ranch.

Fresh Mushrooms (Batter Fried): These were the highlight of the meal. Not overly breaded, very crispy outside, good sized meaty mushrooms inside, and lots of mushroom juice bubbling hot in each batter coating. The batter fried up a good golden color (hard to tell the exact color for the flash on our phone – apologizes), and the taste of the batter wasn’t too salty but had enough seasoning not to be too bland – I suspect that is because the mushroom juices flavor the batter during the cooking process. Dipped in horseradish sauce, these were addictive. One basket for two is actually overkill. We weren’t able to finish the basket, but if you REALLY like batter fried mushrooms (like me) I would highly recommend this be your entire meal. Why? Well, let’s continue …..

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Dave’s Super Onion Rings: I might have thrown a blood clot if I had eaten more than 1. I’m sorry to say these do not come recommended from this couple of foodies. First off, the batter (which we suspect is the same batter used for every deep fried item on the menu) was pretty bland and twice as thick as the actual onion inside. I’m a little very picky about my onion rings. I believe the onion should be the main attraction and not the batter. I could safely say, even after salt and peppering the bejeezus out of these ginormous rings (seriously could have sported them as lard bracelets), all I could taste was a greasy crunch which turned into a greasy mush as the batter was too thick around a very small slice of onion. We were brought 6 rings and we left 5.

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1/2 lb. Black Grouper Sandwich (batter fried): First things first, the quality of the fish was outstanding. It was VERY fresh and I’m sure as good of quality as grouper gets. It was flaky, not “fishy” tasting, good clean white color, and very juicy. That being said, be careful which cooking method you order. Batter fried was, admittedly, a mistake. Up until it came out, it was a pretty greasy meal anyway, but this kinda topped it off for me. The batter fried grouper had similar problems as the onion rings – overly breaded and bland batter. I feel this would have been a knock out hit if the batter had more seasoning to it, the fish was pre-seasoned before dipped in batter, and the batter coating was thinner. If the food that’s batter fried is relatively bland as it is, the batter won’t make it suddenly more flavorful. As it was, I spent the majority of my sandwich time picking off batter, liberally seasoning with salt and pepper, and enjoying the fresh quality of fish. I did attempt one bite of the sandwich as an actual sandwich, but I quickly abandoned that for a fork. Still, there is embarrassing photographic evidence to prove such.

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Yeah…..

1/2 lb. Black Grouper Sandwich (lightly blackened): Now this is the way to eat at Dockside Dave’s. Again, the quality of fish is outstanding, so lightly blackened is the best way to enjoy the fish without much frill. It had just a hint of seasoning, but nothing strong enough to overpower the taste of the grouper. If you prefer your fish more seasoned, go for the blackened rather than the lightly blackened, but this will likely take away from tasting the fresh flavors of the meat. Dipped in tartar sauce, this was a really tasty sandwich, but should we return to Dave’s in the future, we’ll likely order just the filet with sides – the quality of fish should be a main dish and not a component of condiments, fillers, and bread.

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Barbara’s Homemade Key Lime Pie: When a restaurant only features one dessert and has this statement at the bottom of their menu ….

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“One dessert is All We Need”

Well hot diggity, we have to try that. So we ordered it to go – aneurysms be damned. Latter that night we tried our pie sitting on our beach balcony listening to the waves. Atmosphere aside, the pie was a beachy treat. The texture was very creamy with a moist, graham cracker like chocolate crust. Key lime, as expected, is pretty tart and this did not disappoint. The dollop of whip cream on top helped cut the tart (ask for an extra dollop if you can) but it is still a definite lip pucker. I can see this being a big hit at Barbara’s house.

Overall, Dockside Dave’s could be a tasty way to eat fresh seafood – really fresh, but only if done right. This was a perfect example of following the “hypes,” the “highly recommended,” and the “tourist best finds” that lead to disappointment. The two most highly recommended items – onion rings and batter fried grouper – were our least faves and did nothing to entice a return visit. Additionally, I think the sandwich aspect actually takes away from enjoying the fish beneath layers of condiments and bread. Our suggestion: learn from our mistakes and get a platter with some cool sides like cole slaw or veggies. You’ll enjoy the quality of the fish without feeling you dove head first into Crisco. If you still want something fried, go for the mushrooms – they really are quite tasty and come in a small manageable size for the voluminous batter they’re using in the kitchen. The grouper here is famous for good reason, and we might have to give it another try one day now that we’ve staked out the more popular and undesirable route.

Overall Grade: C (in counseling)

- Bethany (wife)

Noah’s Ark Boardwalk Fries – Madeira Beach, FL

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Boardwalks are great fun – you can see water activity, go people watching, shop for souvenirs, and – best of all – eat. We were headed to dinner elsewhere after “walking the walk” at Madeira Beach’s John’s Pass and decided we only needed a snack. A personal recommendation from a friend’s father sent us to Noah’s Ark Boardwalk Fries located at the end of the main pier. We take food recommendations seriously, but the rave about “real Ocean City, MD boardwalk fries” existing in FL was kind of intriguing. I guess I should explain what Maryland boardwalk fries are.

“Maryland Boardwalk Fries” are twice fried, thick cut, skin on french fries sprinkled fresh from the fryer with sea salt and … most importantly … Old Bay seasoning. They are typically eaten with a liberal coating of malt vinagar. What makes them unique to Maryland is the Old Bay aspect (see our post for more on the Old Bay MD food culture). And to see boardwalk fries with Old Bay outside of Ocean City, MD and its surrounding areas is a unusual – but not so unusual is you consider the owner/operator of Noah’s hails from MD’s eastern shore.

We ordered a small (yes, that is a small in the picture) order of boardwalk fries from the tiny window counter. To the right of the window counter was ketchup and malt vinegar (oh yeah!). It took a good 15 minutes to get our fries, but quiet honestly the wait isn’t a big deal on a boardwalk for three reasons:

1. The weather was pleasant and around sunset time so the view was spectacular.

2. There’s a LOT to watch on a boardwalk …. boats on the water, other boardwalk vendors, birds dive bombing small children …. (or me)

3. A longer wait means hot piping fries!

The wait was worth it. Hot (incredibly hot) fries with crispy skin came in a “small” tub loaded with sea salt and that MD state seasoning, Old Bay. Fresh from the frier, they soaked up the vinegar and were a wonderful potato treat. I’ve only ever had Maryland Boardwalk Fries once on Bethany Beach just north of Ocean City (which is ironically in DE) and these tasted just as good as that warmer summer day on the northeastern shore. My favorite part is the last 4 or 5 fries filled to the max with vinegar and salt.

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Should you find yourself on John’s Pass and you want a taste of MD food culture (or a taste of home for those wayward Ravens), stop in a Noah’s Ark Boardwalk Fries …. just be careful of the “locals” (see video).

Overall Grade: A- (perfect union)

- Bethany (wife)

The Chesapeake Icon: Old Bay Seasoning

7 Dec

In Maryland there exists a crazed culture around Old Bay seasoning – it’s used not only on crabs of the shelled, soft shelled, and cake variety, but also on cobbed corn, burgers, french fries, popcorn, salads, shrimp, chicken, potato chips, etc. etc. If you can think of an item typically seasoned with salt, Marylanders seem to replace it with Old Bay…..seriously.

I grew up in the land locked state of TN and my husband in KY. Old Bay was the “Cream of Tartar” in our spice cabinets. We only kept it for the occational once-in-a-blue-moon crab cake (which I now know was not the real thing) and deviled eggs. One tin about 3 inches high lasted probably 3 years – way past its expiration date. Think about that … that’s like 1 inch of Old Bay per 1 year. So that yellow/blue tin never saw the light of day unless a picnic or “wild hair” dinner happened.

And then we moved to Maryland about 4 1/2 years ago. If you’re not from Maryland and you happen to be passing through … take a trip to a grocery store. Feel the shock I experienced when I encountered my first Old Bay display. These aren’t soup can displays … oh no … they’re tins, cans, DRUMS EVEN of Old Bay seasoning in a euphoric regional patriotic display. Now, not every Maryland resident owns a drum of this stuff – the drum is really only for shrimp or crab steaming as the more seasoning there is, the better the stuff penetrates the shells (and the better your finger cuts burn when eating). But I guarantee every Marylander has a tin of Old Bay in their pantry and most replace it every year because they’ve used it all. Shaker sizes are for weenies here.

Recently I did a little more exploration into Old Bay and here are some unexpected finds to this regional food culture:

1. According to Wikipedia: “It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore, Maryland, offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.” ….. everything has a ulterior motive right?

2. Need last minute Christmas tree decorations?

3. Apparently the madness spreads outside of MD. There exists in New Brunswick, NJ, a restaurant devoted to this diverse seasoning: The Old Bay Restaurant. I checked the menu … no Old Bay in desserts … however ….

4. Old Bay Chocolates …. I really can’t say anything else about this one.

Now I’m not knocking this blend of spice. Matter of fact, I adopted some of the madness into my own cooking – love it on cobbed corn and popcorn. I just want to explain what the epidemic of Old Bay looks like from an adopted Marylander. Because here, Maryland is often synonymous with Old Bay and I have to represent that proudly to those who newly experience this Chesapeake icon.

Lisa’s Cafe – Madeira Beach, FL

19 Nov Chef Dave's Bananas' Foster French Toast

“Breakfast is the most important meal of the day.”

Not necessarily the most trustworthy statement to professed foodies and hunger hounds like ourselves, but certainly not without merit. If I could replace “most important” with “potentially tastiest” then I would be more inclined to agree, and Lisa’s Cafe certainly fits this statement – so much so that during out trip we ate here twice.

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On a recent trip to the Madeira Beach area outside of Tampa, we discovered a cute local cafe across the street from our hotel. A relatively small building compared to the high rise hotels lining the shores, Lisa’s sports an outdoor gated patio towards the front of the faded yellow stuccoed building. The patio is very close to the road, so if you mind road noise we don’t recommend sitting outside. Beside the front door is a chalkboard placard listing the daily specials and good eats and just inside is the bar and reception podium.

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As residents of Maryland, we probably should have investigated the sign’s claim. :)

On our first breakfast foray, Lisa herself greeted us at the door with a pleasant smile and ushered us into a side dining area painted a muted crimson and decorated with beach themed wall hangings. We were offered a choice of two seating locations – a table tucked away in a shadowy corner of the room or a booth with a “scenic view of the kitchen” which was essentially a rectangular cutout between the dining room and the kitchen at shoulder/head height. We chose the booth so we could observe the sites and smells coming from the kitchen. Lisa listed the specials and encouraged us to try the house specialty – banana’s foster french toast – and the “best corn beef hash you’ve ever tasted.” (This didn’t go without a rather cheeky look in my husband’s direction as I rather enjoy my own corn beef hash recipe.)

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Handed off to a very friendly and knowledgeable waitress, I ordered orange juice and Joseph ordered a vanilla cappuccino to drink. The OJ seemed hand squeezed (I don’t really expect less in FL) and was delicious and fairly devoid of pulp. Joseph’s cappuccino was warm and comforting though nothing to write home about.

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Joseph loves french toast and bananas so he settled fairly quickly on the touted special with a side of bacon to boot. I was intrigued by the last entree on the list: fried chicken and waffle. I also ordered a side of the corn beef hash to be (probably with bias) judged on it’s “world best” quality.

Chef Dave’s Bananas’ Foster French Toast: They rightfully made it a house special and not without good reason. It was spongy with a lovely outer crust. The whole of the dish was covered in banana slices which had been flambeed in the rum and maple syrup already drizzled liberally on the toast. But parents don’t let the rum keep your children from ordering if they love bananas. The rum flavor is very subtle – enough to cut through the sweetness which was lovely since we were concerned the dish would be an overwhelming sugary breakfast pile. The rum’s alcoholic properties are generally ousted during the cooking process. There wasn’t a need for additional syrup than what was provided, and the toast maintained it’s spongy quality without becoming soggy down to the last bite. Overall a very well one dish and just sweet enough to satiate your early morning sweet tooth.

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Bacon: Pretty standard. Not too crispy.

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Friend Chicken & Waffle: I had always heard of “chicken and waffles” but had never come across a menu that offered such an odd combination. I’m sure other places producing chicken and waffles make it differently – bone in chicken, rotisserie, chicken breast, chicken strips (like how this dish came), or chicken bits. Mine came with three chicken strips over a fairly thick Belgian waffle and an orange slice for garnish. I layered on the syrup, cut up the chicken strips, and loaded my fork with one bite of chicken and one maple syrup doused cut of waffle. I WAS BLOWN AWAY! What an enjoyable bite of sweet and salty, soft and crunchy goodness! If you cut the chicken into half inch pieces, you’d have just enough to get through the whole waffle. The waffle itself was very well done – their batter holding up really well. Only the last few bites were fairly soggy. Really delicious and breakfast changing for me – so much so that I ordered it again the next time we came. Believe me when I say that is a big deal. I’m not a leftovers person primarily because I can’t stand to eat anything more than once or twice a week. For me to eat the same thing two consecutive breakfasts in a row is somewhat of a rarity and quite the statement for Lisa’s.

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Corn Beef Hash: To me there are two schools of corn beef hash – the corn beef based hash where all components are essentially very corn beef heavy and mashed together; and then there’s the more potato based hash where corn beef is but an ingredient to the hash. I prefer the second method but this “World’s best corn beef hash” was the first category. It was tasty but would/did I order it again – no. It was pretty salty and the portion was smaller than I expected for $4. I enjoyed the edges which were crispier than the middle. Overall it was disappointing. It really didn’t taste any different than other similar style corn beef hashes I’ve had in the past – certainly not enough to be touted as “world’s best.” It was okay as an average corn beef hash but not as one with a title.

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The next morning we came back for Lisa’s: Round Two. I ordered the same fried chicken and waffle sans corn beef hash side. My cranberry juice was pretty sweet – I’m guessing concentrate. Joseph’s hazelnut cappuccino was much the same quality as the vanilla but he preferred the vanilla overall. Having tried a predominantly sweet breakfast the day before, he ventured into the steak and eggs category.

2 Eggs (any style) w/ Angus Choice NY Strip Steak: The dish came with a NY strip steak cooked to order (medium as requested in this case), two eggs, home fries, and two wedges of buttered toast with an orange slice to garnish. The strip was of normal quality but good as we didn’t come in with unrealistic expectations of Ruth Chris caliber steak. It had a faintly warm pinky center and a decent sear. Great breakfast quality but probably wouldn’t pass for dinner. It did taste excellent with the broken yolks from the eggs (cooked over easy). The wheat toast was average, and the home fries were exceptional – generous amount of seasoning and portion – perhaps the star of the plate.

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Lisa’s is a wonderful breakfast location close to the beach with family friendly prices and portions. The people were friendly, the food plentiful, and overall we had very few misses. If you walk in with a relaxed beach attitude, you’ll be pleasantly surprised and walk away full – probably full enough to carry you through the day with only a light snack to support you till dinner. We’ll be anxious to return for more, because on “Mad Beach” breakfast is the most important, or rather most enjoyable, meal of the day.

Overall Grade: B+ (steady marriage)

– Bethany (wife)

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