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Andrew Ashmeade, the owner and founder of Jerk Hut, has dreamed of bringing a piece of Caribbean culture to Tampa since the 1980s. What started as a simple scribble on a piece of paper during his college days at the University of South Florida (USF) has grown into work that proudly celebrates Jamaican culture.

“I always wish that we had a place that we could call our own, to showcase our culture, our Caribbean culture and our Jamaican vibes,” Ashmeade told Creative Loafing Tampa Bay.

Ashmeade, whose family is from central Jamaica, envisioned a spot that had music, food, and pictures of his island and everything the culture has to offer. 

Initially starting out as an engineering major before switching over to marketing, Ashmeade said he never actually finished his marketing degree because he started the restaurant while in school and never went back. 

The opportunity came in a very weird way, according to Ashmeade who told CL he got the chance to run a kitchen inside a rock and roll bar on Fletcher Avenue called The Brass Mug (now located on Skipper Road). 

“That’s kind of where I really started practicing and bringing in a lot of the family recipes from home. I invented our famous red sauce and jerk cuisine,” Ashmeade said. “I learned how to cook jerks back in Jamaica, which is very strange, because a lot of people in Jamaica never cook Jerk.”

He opened the first Jerk Hut on N Nebraska Avenue in 1993, and currently operates four locations between South Tampa and the university area hotspot.

Ashmeade said jerk cooking belonged to one specific part of Jamaica called Port Antonio. But, as jerk cuisine grew in popularity, he embraced it and endured hard struggles getting the restaurant off the ground.

“There was a time where we were buying all of our food each day, maybe even twice a day, from the supermarket, not even from a wholesaler,” Ashmeade said. “We didn’t have a big budget and we were making our plans daily.”

There was help from his brother, sister-in-law Tony, and their kids. But as the business became more successful, more relatives joined—expanding what Ashmeade calls the extended “Jerk Hut family” of employees.

“It was kind of like a little movement that we started with bringing Jamaica to Tampa,” he added.

Growth, he explained, happened through listening to customers and accommodating their needs.

“We were on the same level as them,” Ashmeade said. “Every little thing that they wanted from us we delivered in the most honest way possible.”

But Ashmeade wanted Jerk Hut to do more than showcase Jamaican food.

“We want it to be a place where we all come to enjoy ourselves,” Ashmeade said, about the concept that’s become a cultural center for those of Caribbean descent and otherwise.

Music coming through the PA includes reggae, soca, and compas, and the Fowler Avenue location is known for its all-you-can-eat buffet featuring jerk dishes, curries, stews and Jamaican sides without the pressure of full-service dining. A Friday ladies night started after COVID and features six different Caribbean DJs, domino games, and street food. 

“It is the shortest trip you could take to Jamaica.” Ashmeade said. “No TSA, no luggage check, none of that you know. Just walk right into jerk and you’re right in Jamaica.”

In the last week, Ashmeade has been part of efforts to send aid back home after Hurricane Melissa, part of a longstanding involvement with groups like the Caribbean Cultural Association and various cultural clubs at USF.

Looking ahead, Ashmeade is working to expand the footprint of one of Tampa’s most iconic local concepts and keep the spirit of Jamaican culture alive.

“We hope that we can develop it and give opportunities to other people, to, you know, maybe have a jerk cut somewhere else,” Ashmeade said. “So we’re in the works of trying to do that, because I would love to spread the culture that way.”

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The post Andrew Ashmeade built Tampa’s Jerk Hut into a celebration of Caribbean culture—and he’s looking to expand appeared first on Creative Loafing Tampa.

If thinking about The Big Dinner before you’ve finished your Halloween candy is too stressful, fear not. Here’s a guide for a Thanksgiving made easy in Tampa Bay. In a 2025 filled with restaurant closures, this might be the best year since COVID to support local businesses.

4 Rivers Smokehouse This BBQ twist from 4 Rivers is your sign to take that meat smoker out of your Amazon cart. Whether it’s the slow-smoked turkey or the 18-hour smoked beef brisket, the riv’ has plenty of stress-free options. “The Fixins Package” ($67.69) feeds up to six people and includes one quart each of mashed potatoes, gravy, sweet potato casserole, cornbread stuffing, and southern green beans (plus a pint of cranberry chutney). Pre-order the meal before 5 p.m. on Saturday, Nov. 22 for pickup on Thanksgiving Day. Multiple locations.

Birch & Vine/The Birchwood St. Pete’s historic Birchwood has multiple ways to enjoy a meal on Thanksgiving Day. Choose between its Grand Ballroom’s buffet with carving stations for roasted turkey and pork loin ($75/person), or its fine dining Birch & Vine restaurant, which offers both a specialty prix fixe menu and its regular à la carte options. The Grand Ballroom buffet runs from 11 a.m.-4 p.m. on the fourth floor. Birch & Vine is available all day from 11 a.m.-9 p.m. Reservations are highly recommended and can be booked directly via OpenTable or by calling 727-896-1080. 340 Beach Dr. NE, St. Petersburg.

Boulon Bakery The Water Street hotspot offers three signature homemade pies for Thanksgiving dessert orders: apple and brown butter tart with frangipane, hummingbird pecan tart with bourbon caramel and brûlée buttermilk vanilla bean pie with roasted figs, each available for $45. Pies can be preordered through Monday, Nov. 25 to be picked up Wednesday, Nov. 26, from 8 a.m.-3 p.m. 1001 Water St, Tampa.

Columbia Tampa Bay’s longest-running Thanksgiving dining traditions returns. The Ybor-born local chain offers $195 curbside takeout bundles to feed 10, including a 12-pound roasted whole Vermont turkey, the classic 1905 salad, a loaf of fresh Cuban bread, and much more. Call your nearest location to order by 2 p.m. on Nov. 20 for pickup on Nov. 26 from 11 a.m.-6 p.m. The restaurant also hosts a Thanksgiving dinner ($34 for adults, $9 for children 12 and under) at many locations with options to add on pumpkin pie or pumpkin flan. Make reservations online or by calling. Multiple locations.

Cooper’s Hawk The national chain with locations in Tampa, Sarasota and Wesley Chapel offers a special Thanksgiving dinner featuring classic holiday dishes alongside select items from its full, contemporary American menu. The meal ($15.99-$36.99) is designed to be perfectly complemented by its signature wines, available by the glass or bottle. A bring-home feast ($199.99) serves six. Multiple locations.

Craft Street Kitchen This local restaurant in Trinity and Oldsmar offers a chef-prepared take-home feast, available for preorder through Nov. 18. The $200 meal serves 4-6 guests and includes herb roasted turkey breast with gravy, roasted garlic mashed potatoes, savory herb stuffing, green bean casserole, spiced cranberry sauce and soft dinner rolls with cinnamon butter. Guests can also choose add-ons including sweet potato casserole, bourbon chocolate chip pecan pie, bacon charred brussels sprouts and an eight-serving batch of Craft Street’s signature Buffalo Smoked Old Fashioned. Pickup happens Nov. 25-26 from 10 a.m.-3 p.m. Multiple locations.

Eddie V’s Prime Steakhouse Dine-in at the Tampa location for a fixed-price meal featuring slow-roasted sliced turkey with brioche sage stuffing, roasted butternut squash and creamy mashed potatoes. The traditional menu is priced ($55 for adults, $20 for children). For guests who prefer to celebrate with seafood or steak, the full regular menu will also be available. Reservations can be made from 11 a.m.-9 p.m. via OpenTable. 4400 W Boy Scout Blvd.

Élevage SoHo Kitchen & Bar The Epicurean Hotel’s restaurant has a full-service menu including stuffed turkey breast roulade, bourbon smoked brisket and sides like smoked gouda mac and cheese ($85 per person, $25 for kids six and up). Reservations between 11 a.m.-8 p.m. can be made on OpenTable or by calling 813-999-8726. 1207 S Howard Ave., Tampa.

Flor Fina Hotel Haya’s upscale Latin and Mediterranean restaurant offers a multi-course feast ($95 per adult; $15 children 6-12; Children 5 under free). Standout menu items include fried mortadella with pistachio stuffing and seared grouper with grapefruit beurre blanc and sage gremolata. Reservations can be made from noon-6 p.m. on OpenTable or by calling (813) 462-9660. 1412 E 7th Ave., Ybor City.

Grace The Pass-a-Grille fine dining spot has à la carte to-go options to boost your homemade meal, including butternut maple bisque, homemade chicken, turkey or vegetable stock, salad dressings, sides and desserts. Preorder on OpenTable or by calling 727-317-4770 by 6 p.m. on Nov. 24. Pickup on Nov. 26 from 11 a.m.-5 p.m. 120 8th Ave., St. Pete Beach.

Hew Parlor & Chophouse The Fenway Hotel’s restaurant offers a four-course dinner ($95 per adult, $25 for children 12 and under) with options including cinnamon short rib with Milligan’s maple pumpkin butter, bronzed turkey ballotine and mesquite charred pork belly. Reservations between 11 a.m.-7 p.m. are encouraged via OpenTable or by calling 727-683-5990. 453 Edgewater Dr, Dunedin.

The Dan at Hotel Flor The menu from Executive Chef Jason Revell reimagine’s holiday classics (think turkey coq’ au vin) while offering salmon ribeye, and twists on sides (gochujang cauliflower, anyone?) too. Reservations are available on OpenTable and by calling 813-225-1700. 905 N Florida Ave., Tampa.

The Don Cesar The “pink castle” hosts a Thanksgiving brunch in its King Charles Ballroom, “a decadent spread ($150 for adults, $65 for children 12 and under) featuring gourmet breakfast classics, live-action carving stations, fresh seafood, artisan sushi, and seasonal desserts crafted to impress. From brown sugar-brined turkey and chilled raw bar to pumpkin crème brûlée and chocolate hazelnut fudge cake—every bite is a celebration.” Seatings run every half-hour from 10 a.m.-1:30 p.m. 3400 Gulf Blvd, St Pete Beach.

Juno & The Peacock The Downtown St. Pete restaurant offers a prix fixe meal ($135 per person, $35 for children 12 and under) with options including: Joyce Farms roasted turkey breast with confit dark meat and herbed gravy; crab-crusted Florida black grouper and bearnaise; Dean & Peeler prime rib & rosemary au jus; and a vegan option: mushroom campanelle with black garlic cream, king oyster mushrooms, tuscan kale and parsnip crisps. Along with classic Thanksgiving sides and desserts, guests can also add champagne, oysters or a seafood tower. Book reservations between 11 a.m.-7:45 p.m. at OpenTable or by calling 727-258-4222. 400 Beach Dr. NE, St. Petersburg.

Latitude 28 The restaurant at JW Marriott Clearwater Beach Resort & Spa hosts a three-course meal ($102 per person 13-and-up) including an appetizer, entrée and dessert. Standout options include Florida wildflower honey-glazed duck breast with sauteed spinach, toasted walnuts, fennel puree and onion fig jam; and a pumpkin spiced risotto with grilled butternut squash and fried sage. An à la carte menu is available for children 12 and under, with options ranging from $10 mac and cheese to $38 six-oz. filet mignon. Reservations between 3 p.m.-10 p.m. can be made via OpenTable or by calling 727-604-6128. 691 S Gulfview Blvd., Clearwater.

Naked Farmer The St. Pete-based fresh food chain has catering packages to feed 10-100 people ($292 & up), including vegetarian Thanksgiving and side trays. Options include spiced farro and butternut squash, blue oyster mushroom mix and homemade cornbread. Order by Nov. 23 for pickup or delivery on Nov. 26. Multiple locations.

Ocean Hai at Wyndham Grand Clearwater Beach The hotel’s Asian restaurant hosts a Thanksgiving buffet with seating options priced at $75 for adults, $35 for children 12 and under, plus tax and service charge. The buffet features a raw bar, a carving station with airline turkey breast and prime rib of beef, and its take on favorite sides like butternut squash ravioli, sausage and apple stuffing and herb-crusted grouper. Reservations required through OpenTable or by calling (727) 281-9544. 100 Coronado Dr, Clearwater.

Ocean Prime Stop by the swanky seafood spot to pickup everything but the turkey. Ocean Prime’s $155 collection of sides includes jalapeño potato au gratin, truffle macaroni and cheese, and bacon creamed spinach, all ready to reheat for dinner, along with break and five-layer carrot cake. Orders must be placed via phone (813-490-5288) by Friday, Nov. 21 and will be picked up Wednesday, Nov. 26. 2205 N Westshore Blvd, Tampa.

Oystercatchers This longtime Tampa Bay favorite has a Thanksgiving buffet from 11:30 p.m.-9 p.m. ($125 per person, $60 for children 12 and under). Options include mojo turkey breast, New Orleans oyster stuffing, chorizo cheddar cornbread pudding, ham with cardamom and mango chutney, pecan pie and pumpkin cheesecake. Make reservations at oystercatchersrestaurant.com or by calling 813- 207-6815. 2900 Bayport Dr., Tampa.

The Pearl Tampa Water Street’s lowkey comfort food hub (those deviled eggs, come on) wants to make your holiday pie. Scratch offerings include rich brown sugar, creamy pumpkin, and more ($40-$55). Place orders by Nov. 21 by phone (813-709-7776). 823 Water St., Tampa.

The Pearl Restaurant This Gulfport Mediterranean spot hosts Thanksgiving dinner for just $39 a person, including house salad, turkey, gravy, yams, mashed potatoes, green bean casserole, stuffing and cranberry relish. Call (727)-360-9151 for reservations. 5802 28th Ave. S, Gulfport.

Rusty Pelican In its comeback from Hurricane Helene, and before it closes for redevelopment in 2027, this historic restaurant has two festive dining experiences: a three-course Thanksgiving brunch and an à la carte Thanksgiving dinner ($89, $35 for children). From 10 a.m.-4 p.m. the brunch includes options like the Drunkin’ Pumpkin signature cocktail, pumpkin spiced cinnamon rolls and lobster benedict with jalapeño corn bread. Guests can also upgrade to a hot seafood tower featuring Maine lobster, snow crab, and grilled east and west coast oysters. The dinner, running 5 p.m.-9 p.m., features herb-roasted turkey entrée served with pan gravy, 50/50 mash, green beans and cranberry relish. Reservations can be made on OpenTable or by calling 813-281-1943. 2425 N Rocky Point Dr., Tampa.

Sal Rosa at Le Meridien Courthouse Hotel The restaurant inside a historic courthouse offers a family-style, three-course Thanksgiving dinner from 2-8 p.m. priced at $70 per person. Guests choose from options like butternut squash soup or artisanal autumn salad for the first course, and a main entree of crispy skin herb turkey breast, NY Strip with bordelaise, or pan-seared sea bass. Sides like cranberry chutney, traditional stuffing, and roasted garlic whipped Yukon gold potatoes are served family-style. Choose between pumpkin or apple tart for dessert. Sal Rosa also offers a $199 Thanksgiving feast to-go for up to six guests, which includes herb-roasted turkey breast, traditional sides, and dessert. A la carte options are also available. Meals must be pre-ordered by Nov. 14, and picked up by noon on Thanksgiving Day. Reservations can be made via OpenTable or by calling (813) 999-8214. 601 N Florida Ave, Tampa.

Sal y Mar Midtown’s rooftop restaurant and hotel offers a three-course prix-fixe menu with choices like pumpkin soup, turkey roulade, pie, and more ($55/person, $25 for kids five-to-12 years old). A la carte options like charcuterie, shrimp cocktails, and vegetable crudité are available, too. Seatings happen Nov. 27 from 11 a.m.-2 p.m. 3650 Midtown Dr., Tampa.

Seasons 52 The national chain with spots in Tampa, Bradenton and Sarasota offers a classic dinner: roasted turkey, savory pan gravy, yukon mashed potatoes, brioche and sage stuffing and its famous pumpkin pie mini indulgence ($42/person, $19/child). For celebrations at home, the “Thanksgiving Green Box To Go” serves up to six people for $230, also including a field greens salad. Preorder by Nov. 24 for pickup on Nov. 26 from 11 a.m.-4 p.m. Multiple locations.

Seminole Hard Rock Hotel & Casino Why gamble with doing turkey day at home when you can gamble while doing turkey day instead? Nine of the casino’s dining concepts offer Thanksgiving specials from the classic plate at Hard Rock Café ($32), to the orange chicken special at the noodle bar ($23), pool bar sandwich ($16), buffet ($79.95) and more. 5223 Orient Rd., Tampa.

Shor American at Hyatt Regency Clearwater Beach Resort & Spa Its Thanksgiving buffet ($89 for adults, $29 for children 5-12) served 1-8 p.m. features soups and salads like its corn and bacon chowder, a build-your-own mac n cheese station, a raw bar with hand-rolled sushi and crab legs, charcuterie, a carving station and classic sides. Reservations can be made on OpenTable or by calling (727) 373-4780. 301 S Gulfview Blvd suite 105, Clearwater Beach.

Tampa Edition (Lilac and Market) Ground level concepts Lilac and Market both offer upscale Turkey Day meals. Lilac’s is a $195 per person Mediterranean-inspired pre-fixe feast. Market’s usual Italian offerings will be available, along with its takes on Thanksgiving classics. Market also offers pastries to go Nov. 19-20; ranging $5-$25, options include fall sugar cookies, bourbon pecan pie, cinnamon apple pie, bacon & caramelized onion quiche and butternut squash quiche. Reservations for dine-in and pastry pickup are available at OpenTable.1000 Water St., Tampa.

Timpano Hyde Park The village staple hosts an Italian Thanksgiving with special appetizers and sides like burrata with pumpkin jam, pecan butter and focaccia; Italian Stuffing with fennel sausage, apple, roasted corn, and herbs; and a loaded sweet potato with spiced butter, pistachio brittle, and Italian meringue. For the main event: choose between honey and rosemary roasted turkey with ciabatta and fennel stuffing, green bean fonduta, barolo gravy, and cranberry jam; or porchetta with pork belly, smoked salsa verde, and ricotta whipped potatoes. Don’t forget to save room for some pumpkin mascarpone tiramisu. 1610 W Swann Ave., Tampa.

Tradewinds The hotel’s Island Grand restaurant offers a Thanksgiving brunch buffet with lots of options including a raw bar, breakfast and omelet bar, pasta bar, carving station and desserts. Seating happens hourly from 11 a.m.-2 p.m. Adults eat for $75, seniors 65-and-up for $65, children five to 12 years old for $35 and there’s no cost for children four and under. A Thanksgiving dinner menu will also be served inside the Palm Court Italian and RumFish Grill. Make reservations oline or by calling 727-367-6461. 5500 Gulf Blvd., St. Pete Beach.

Urban Stillhouse This St. Pete staple puts a Southern twist on its Thanksgiving dinner. The multi-course meal ($89 per adult, $35 per child plus tax and tip) includes a raw bar and Colorado lamb chops in addition to the turkey and classic sides. The restaurant is open Thanksgiving day from 2 p.m.-7 p.m. (last seating at 6:30 p.m.). Reserve on OpenTable or by calling (727) 440-8040. 2232 5th Ave. S, St Petersburg.

Willa’s The North Hyde Park eatery offers a contemporary catered meal. The six-person “Big Willa Style” for $500 meal includes appetizers, a turkey breast with gravy and cranberry sauce, a tahini Caesar salad, sides like rosemary focaccia with whipped garlic butter, and for dessert, chocolate oatmeal pie. Items can also be ordered à la carte with more options like Faroe Island salmon and rotisserie chicken. Pickup is Wednesday, Nov. 26 at noon. 1700 W Fig St., Tampa.

The VinoyThe historic hotel’s grand ballroom is the setting of a Thanksgiving feast for guests and members (11 a.m.-3 p.m. $155 for adults, $65 for kids 3-12 years old). Stations include a soup kettle, seafood bar, charcuterie and cheese boards, salads, plus turkey and ham. And yes, there’s a kid’s station. The Vinoy also offers a $550 Thanksgiving meal to go with options including citrus brined roast turkey, sweet onion and herb sourdough stuffing, citrus glazed sweet potatoes, pan-seared brussels sprouts with shaved parmesan and lemon herb vinaigrette, and three pie options. The 6-8 person meal must be pre-ordered and picked up on Thanksgiving between 11 a.m.-2 p.m. Pies can also be ordered separately. 501 5th Ave. NE, St. Petersburg.

Did we miss your restaurant’s special? Email rroa@cltampa.com and selene@cltampa.com to let us know for our next roundup.

The post All the Tampa Bay restaurants offering Thanksgiving specials and takeout orders appeared first on Creative Loafing Tampa.

Hurricane Melissa slammed Jamaica last week and caused widespread damage. 

Here in Tampa,  the owner of four local Jamaican restaurants is partnering with Jamaican community organizations to collect supplies to help the island. 

Andrew Ashmeade has owned Jerk Hut for 32 years. 

He and his family live in central Jamaica. He says his family was spared the worst of the storm’s damage. 

But many people he knows still can’t get in contact with their family due to widespread power outages. 

“Even since today, they’ve been calling me, you know saying that they’re still reaching out to their loved ones and they haven’t heard anything back yet,” Ashmeade told WMNF.

Ashmeade joined forces with CANDU and the Caribbean Cultural Association to accept donations at the Jerk Hut location on East Fowler Avenue.

He is encouraging donations for things that are easily transportable and non-perishable. 

Ashmeade says he hopes underserved communities can benefit from the supplies 

“Maybe this will open a door to, you know, where some good comes out of all of this bad,” Ashmeade said.

They are also looking for items for babies and the elderly. 

“Keep praying for all of the people there and pray for a speedy, speedy recovery of the island,” Ashmeade said.

This post first appeared at WMNF news, which is part of the Tampa Bay Journalism Project (TBJP), a nascent Creative Loafing Tampa Bay effort supported by grants and a coalition of donors who make specific contributions via the Alternative Newsweekly Foundation.

If you are a non-paywalled Bay area publication interested in TBJP, please email rroa@ctampa.com. Support WMNF News by visiting the community radio station’s station’s support page.

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To your quarters’ dismay, a new Winn-Dixie-shaped Aldi opens in St. Petersburg next week—the newest store in the grocery franchise’s quest to convert 220 Winn-Dixies and Harveys Supermarkets to Aldis by 2027.

Located at 3327 9th St. N, the new store will be St. Petersburg’s fourth Aldi, occupying half of the former Winn-Dixie building. 

For its opening day on Thursday, Nov. 6, the store’s first 100 customers will receive a gift bag of what the company calls  “Aldi fan favorites” and entry to a giveaway for a chance to win a $500 Aldi gift card through the weekend. 

The new St. Petersburg Aldi is among Tampa Bay’s first Winn-Dixie converts, with one opening in South Tampa’s Hyde Park in April.

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Tampa Bay has seen closures of many of its homegrown restaurants, but chef Eric Hipol is keeping their famous dishes alive.

In the early-2010s, Hipol was in the Tampa food scene during its salad days—Datz, Ichicoro Ramen—the start of something big, he said.

“Just seeing that Seminole Heights area, especially, just explode the way that it did… it was amazing,” Hipol told Creative Loafing Tampa Bay. “But a lot of those places, they’re shutting down.”

Now based in North Carolina, where he works with a corporate dining company, Hipol is paying homage to the city that took him in by recording and sharing recipes from local restaurants that have closed or have rotated items off their menus. 

Hipol’s Recipe Preservation Project is relatively new, officially starting on Sept. 28— unofficially, the day King of the Coop closed its Seminole Heights location. 

He got the idea from a comment in a Reddit thread of a post about the beloved chicken spot’s closure. 

“I still think back to going to their original location during the pandemic, sitting in the car eating a huge chicken sandwich until I was stuffed with tears running down my face because it was so spicy but I couldn’t put it down because it was too delicious,” a user commented. “Never had quite the same experience at the other locations.”

“My ears kind of perked up,” Hipol recalled. He realized that he had some of the restaurant’s original recipes from former employees.

“I just put it out there saying, ‘Hey, if you want the original recipes, send me a chat and I’ll get those out to you,’” he said. “Next thing you know, a floodgate opened.”

As a new Tampa chef, the now 36-year-old Hipol wrote everything down—mostly so he wouldn’t forget important recipes but also to record what he had learned from speaking with local chefs who were willing to share.

“All those recipes, all those flavors and such are disappearing with these restaurants. I just needed to get it out there,” Hipol said.

So far, Hipol has recovered, tested—both by him and friends without culinary backgrounds—and shared over 20 recipes paired with a mini column on Reddit. 

He prefers this format over algorithm-dependent content like video, not only because he loves to write but, to him, it’s a better form of record keeping.

“I’m juggling this with a full-time job,” he said. “It’s growing, which is interesting, but I’m not capable of doing the filming, photography, and making sure the lighting is consistent throughout the day, while also trying to execute the dishes.”

Among the project’s most popular recipes is King of the Coop’s Hot Chicken and Ella’s Americana Folk Art Café’s “Henry the Loaf”—a recipe he acquired when he worked there while attending culinary school. 

“I want to keep on having just a connection with people, with their memories about these recipes, these places that they’ve dined at, Hipol said. “Part of our kind of local culture and history.”

King of the Coop founder Joe Dodd told CL that he was not contacted about sharing any of his recipes, but sees Hipol’s project as a chance to have a conversation about preserving Tampa’s culinary legacy collaboratively.

” Tampa’s food scene is built on passion, creativity, and respect for the people behind the dishes. Sharing those stories is important — but so is doing it the right way, with permission and collaboration from the chefs and owners who created them,” Dodd added. “Let’s highlight the restaurants still serving their communities, and honor those that paved the way. I’d be happy to be part of that kind of project—ne that celebrates our culture with the chefs who built it, not around going around them to acquire what they built.”

At the end of the day, Hipol just wants to inspire creativity around cooking, similar to what he witnessed working as a young chef while the Tampa Bay food scene was starting to make a name for itself. 

 “I think that if you just keep on showing all of these ideas and everything to people, then it’s going to help grow the community,” he said. “Help create a kind of fun little competition amongst people to be able to keep on advancing and keep on exploring more flavors.”

UPDATED 11/0325 2:48 p.m. Updated with comment from King of the Coop founder Joe Dodd.

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There’s a proud Tampeño on television screens across America, and she’s not only representing the city, but the entire state.

Jada Vidal, who currently boasts the title Chef de Cuisine of new Italian-Japanese restaurant Kinjo, is competing on the newest season of Gordon Ramsey’s “Hell’s Kitchen.”

The theme of the the 24th season of the popular competition series is “battle of the states,” with Vidal representing Florida.

Chef Vidal is on the red team, since the contestants on “Hell’s Kitchen” are typically separated by gender.

The latest season of Gordan Ramsay’s high-pressure cooking show made its debut last month, and is expected to conclude by early 2026—so there’s still plenty of time to watch Chef Vidal make the Sunshine State proud.

Ramsay initially selected 50 chefs to represent each state in the U.S., narrowing it down to 20 contestants to feature on the show.

In the initial episode of the 24th season, the chefs had to present signature dishes to Ramsay for their first main challenge. Vidal served a pan-fried salmon fillet with crispy skin served over koshihikari rice, and received a perfect score from Chef Ramsay.

Despite being only 23 years-old, Chef Vidal has been climbing the culinary ranks in Tampa since she was in high school. She started as a line cook at South Tampa restaurant Elevage as a teenager and landed at Haven as a lead line cook a few years later.

From there, the Tampa native started hosting multi-course pop-up dinners that quickly gained popularity for her creative interpretations of Southern and Caribbean cuisine, with impressive wine pairings to match. These pop-ups helped catch the attention of Chef Eric Fralick, who owns and operates modern Japanese restaurants Noble Rice and Koya with his wife, Adriana.

Vidal stepped up as Noble Rice’s sous chef in 2022 and remained there until the opening of Itameshi restaurant Kinjo earlier this year. Both Noble Rice and Kinjo are sibling concepts to popular omakase restaurant Koya, which received a Michelin star in 2023—one of the very first Tampa eateries to earn the prestigious award.

Although this is her first appearance on “Hell’s Kitchen,” Vidal is no stranger to national cooking competitions. She’s been featured on several Food Network television shows like “Guy’s Grocery Games,” “Chopped” and “Beachside Brawl.”

New episodes of “Hell’s Kitchen” air every Thursday at 8 p.m. EST on Fox, and are also available to stream on Hulu. Follow Chef Vidal on Instagram at @thejadavidal for more information on the popular local chef.

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Whether you prefer pour over, espresso, iced, cold brew or good ol’ fashioned drip coffee, everyone loves a free cup of joe. For National Coffee Day on Monday, local shops and national chains are brewing up free coffee, new flavors, and limited perks throughout Tampa Bay. 

Here’s where to score some free local coffee:

Buddy Brew

With 15 years and brewing in Tampa Bay, Buddy Brew is celebrating at all its locations with one free hot 12-oz brewed coffee per guest.

Kahwa Coffee

Florida’s biggest indie coffee roaster, St. Pete-based Kahwa, offers a free small coffee on Monday. And, through Nov. 6, it’s got more goodies for pumpkin spice haters. Customers pledging to “F*%# Pumpkin Spice” will receive limited-edition stickers, merch, and social giveaways. Kahwa’s fall drink antidote: Fall Pecan Sugar Latte (FPSL), with buttery pecan, brown sugar and espresso.

Café Quiquiriquí

The Cuban-inspired coffee shop inside Ybor’s Hotel Haya is celebrating with a pop-up from 10 a.m.-12 p.m. including fall-inspired drinks, a free plant-based cream liqueur tasting from Oatrageous and a complimentary mini pastry with any coffee purchase. 

Bliss Wellness Market

If you’re looking for more than a caffeine buzz, Bliss Wellness Market is offering free adaptogenic mushroom coffee from 10 a.m.-7 p.m. Customers can create a blend designed for their needs and learn about adaptogens. The Tampa shop was recently named a Best of the Bay finalist in five categories including Best Apothocary and Best Dispensary.

La Segunda

Ybor’s 110-year-old bakery starts celebrating early, offering half-price coffee with the purchase of any breakfast sandwich in-store at its four locations now through Monday.

Raining Berries

Customers get BOGO free 12-oz lattes, which include their seasonal pumpkin spice and brown sugar banana lattes. Valid only in-store and online for loyalty members. 

National chains are also offering deals (though many require a rewards membership):

Burger King: Royal Perks members get a $1 coffee of any size.

Circle K: One free medium hot or iced coffee Sept. 26-Oct. 2 via the Circle K app. 

Dunkin Donuts: Free medium iced or hot coffee for rewards members with any in-app purchase.

Einstein Bros Bagels: Free any-size hot or iced coffee with an online or in-app purchase for rewards members.

Krispy Kreme: Joe Jonas is helping the chain promote its National Coffee Day coffee and donut “on Joe” Sept. 26-29. The deal includes a free medium or hot iced coffee with any purchase, plus BOGO donut dozens with promo codes.

Paris Baguette: At its Tampa location, PB Rewards members get a free medium coffee with any purchase from Sept. 27-29.

Playa Bowls: Rewards customers in Sarasota or St. Pete beach get BOGO 20-oz cold brews or sweet cold brews.

Scooter’s Coffee: Free medium brewed coffee through its mobile app.

9/27: Updated to add a deal from Kahwa.

The post Where to get National Coffee Day deals around Tampa Bay appeared first on Creative Loafing Tampa.

Just beyond Interstate 275 and 22nd Avenue N in St. Petersburg, not far from the hum of nonstop traffic, sits Greens N Things Urban Farm. It’s just one of several farms that local farmer Eric Law developed on unused plots of land.

A little over five years ago, Law saw an opportunity to turn his front lawn into a farm. He’d had success with raised beds gardening and had done some volunteer work at local farms. His idea worked, so kept looking for pieces of land he could grow on, even if a few miles apart. Today, he’s got roughly 9,000 square feet of farms spaced out across the city. That number is likely to grow. It’s an innovative approach for a county that seems to value green spaces less and less these days. Law’s farm is a thing of beauty in a time thick with “agritourism.” For him, it’s really about getting good food to his community. He’s about empowering folks too, and offers advice along with affordable seedlings for herb and vegetable gardens. Plus, one of the best selections of local fruit trees around. All of it paired with a knowledge of this place that is a rare entity. He’s building sustainable food systems in a city that values paved land over planted.

Welcome to Creative Loafing’s Best of The Bay 2025

At a time when being online can be insufferable, and taking care of business in the real world gets overwhelming, these winners give us a chance to log off, take a breath, and check out that cool thing our neighbors are up to.

Think mustard greens grown under a massive live oak on a plot of land hugging the railroad tracks. Bananas and fruit trees produce dozens of mangos, guavas, fruits you’ve never tried. Avocados you can eat whole. After the sticker shock of the grocery store, Law’s farm is like an eden. He grows produce in the dirt, cultivating the land against all the odds, feeding families through sales of CSA memberships and folks coming to the farm or markets to purchase produce directly.

This is truly as local as it gets. Come to the farm, hand farmer Eric some money (or sign up for the CSA), walk away with produce that was in the ground probably just that morning. Then, go brag to your friends that you know your farmer by first name and bring them along next time. In terms of consistent bang-for-your-buck, the CSA is hard to beat. Full and half shares are typically purchased at the end of farm season, for the upcoming year. An investment in the farmer that comes with a return of produce. And because of how local this produce is, the food lasts longer (if you can stop yourself from eating it all). And it comes with a shift in a way of living when it comes to food planning, storage, and what to do with waste. Also, at this point it’s cheaper than any grocery store.

Farming is brutal work at any level. But watching Law and his farm come back season after season, through hurricanes, frost, drought, pandemics and extreme heat is something to behold. He and the land are scrappy, resilient, and indomitable. The fact that it’s all to keep a community fed and fed well makes it mean so much more. Plus, at a time where larger food systems are collapsing for so many reasons, Law is actually doing something about it. And you can be a part of it too.

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When local seafood spot Cheeky’s made its debut in St. Pete’s Grand Central District earlier this summer, many locals were shocked that the Central Avenue eatery did not have an air conditioned dining room.

While the open-air restaurant boasted a beachy ambiance with several high-powered fans to keep it as cool as possible in the sweltering summer heat, Cheeky’s recently acquired air conditioning to the delight of regular and future customers alike.

The restaurant at 2823 Central Ave. recently took to social media to announce its latest addition: “We heard you, and we did something about it.”

“The cool air experience is even colder than the ice cold martinis and raw oysters served on ice—we’re even getting guest complaints about it being too cold!” Cheeky’s owner Nate Siegel tells Creative Loafing Tampa Bay. “We did it really for our team members to make it a better work environment, and of course for an improved guest experience.”

And when the weather cools down this fall, he’ll turn off the restaurant’s newly-added A/C and return to its breezy, open-air dining room.

The raw bar and seafood shack offers a range of familiar Florida favorites like smoked fish dip, hush puppies and blackened grouper cheeks in addition to New England-inspired fare like lobster rolls. 

Alongside its raw offerings of oysters, shrimp cocktail and seafood towers and cooked dishes like fish tacos, grouper cheeks, fried seafood baskets and po’boys, Cheeky’s also offers a stacked beverage program of frozen cocktails, martinis, craft cocktails, oyster shooters, beer and wine.

Siegel is also the co-owner of Tampa restaurant Willa’s, known for its classic New American fare and accompanying cafe, Willa’s Provisions. Cheeky’s is his first solo endeavour.

Follow the neighborhood seafood joint on Instagram at @cheekys_net for the latest updates on its menu, events and more. Cheeky’s recently launched a trivia night on Thursdays, live music on Wednesday nights, weekend brunch and a happy hour that happens every day of service from 3 p.m.-6 p.m.

The raw bar and seafood restaurant is now open from 3 p.m.-9 p.m. Wednesday-Thursday, 3 p.m.-9:30 p.m. on Fridays, noon-9:30 p.m. on Saturdays, noon-8p.m. on Sundays.

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The post St. Pete seafood restaurant Cheeky’s finally has air conditioning appeared first on Creative Loafing Tampa.