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The original Ybor City location is nothing short than magnificent. Additional Columbia locations include St. Armands Circle in Sarasota, the Historic District in St. Augustine, Sand Key on Clearwater Beach, Central Florida’s town of Celebration, Columbia Caf\u00e9 on the Riverwalk in Tampa and Columbia Restaurant Caf\u00e9 at Tampa International Airport. All Columbia locations are owned and operated by fourth and fifth generation members of the founding family except for the airport, which is operated in partnership with HMSHost.<\/p>\n
To this day, over 110 years since it first opened, the Columbia remains in the same family. Richard Gonzmart is the CEO\/President and his brother Casey serves as the Chairman of the Board. The fifth generation is also involved; Richard\u2019s daughters, Lauren and Andrea, and Casey\u2019s son, Casey Jr., work in the corporate office. Lauren has four children, twins Michael and Isabella, Maximilian and Alexander, and daughter Andrea has one child, Amelia. Their children represent the sixth generation.<\/p>\n
Over the years, Columbia Restaurant has attracted some of the most well-known athletes and entertainers from yesteryear to today.<\/p>\n
Richard and Casey Gonzmart have completed several rewarding projects. This included a\u00a0\u00a0\u00a0\u00a0 5,000 plus square foot $2 million kitchen in the Ybor City restaurant in what was a parking lot\/delivery area on the south side of the restaurant.<\/p>\n
The old kitchen space was remodeled and turned into two new dining rooms; the Andalucia and the Familia de Casimiro. These were the first new dining rooms built in the restaurant since 1956. The Familia de Casimiro was designed to resemble a Spanish wine cellar, with space for private meetings.<\/p>\n
The Andalucia seats up to 80 people, and the Familia de Casimiro up to 30. These two new dining rooms made for an additional 110 seats and brought the total number of dining rooms to 15, with seating for up to 1,700 people. The restaurant has a grand total of 52,000 square feet, and encompasses an entire city block.<\/p>\n
The new kitchen and dining rooms were part of a $6.5 million renovation project that prepared the restaurant for its 100th anniversary in 2005.<\/p>\n
Reservations are accepted. There is a children\u2019s menu and valet parking Casual attire is fine,<\/strong> but sleeveless shirts on men are not permitted. The restaurant is open daily for lunch and dinner. Takeout is available on all lunch and dinner\u00a0menu items.<\/p>\n Some of the menu favorites include Columbia\u2019s Original \u201c1905\u201d Salad,\u00ae Spanish Bean Soup, The Original Cuban Sandwich, a variety of Tapas, Paella, Red Snapper \u201cAlicante,\u201d Pompano en Papillot, Roast Pork \u201cA la Cubana,\u201d Chicken and Yellow Rice \u201cValenciana,\u201d Filet Mignon \u201cChacho,\u201d Caf\u00e9 con Leche and Flan. A gluten-free menu is available.<\/p>\n Winner of Wine Spectator\u2019s Best of Award of Excellence, every year since 2004, for an outstanding collection of Spanish wines (more than 1,056 wines, inventory exceeds 50,000 bottles).<\/p>\n There is always entertainment at the Ybor City location, with Flamenco and Spanish classical dance performances nightly ($6 per person cover charge).\u00a0 There are no shows on Sunday, a live jazz band Tuesday through Saturday nights, live music every Friday and Saturday night in the Tapas Bar and at the Cafe at the Tampa Bay History Center on the Tampa Riverwalk, live music every Friday and Saturday night.<\/p>\n When we arrived for dinner we took advantage of the valet parking and got in line to see the hostess. We were escorted to our table and handed a menu which necessitated a lot of study on our part. It had been 23 years since my last visit to this restaurant and it remains a fabulous dining experience.<\/p>\n After some white sangria was brought to the table, the three of us agreed to share some items from the menu starting with the Tapas (pronounced TAH-pahs) section. These are popular throughout Spain in bars and restaurants.\u00a0 Tapas usually accompany a glass of sherry or other aperitifs. Simply put, they are appetizers. Together they can form an entire meal, ranging from simple items such as olives or croquettes to more elaborate preparations such as mussels in a spicy sauce.\u00a0\u00a0 We opted for the tapeo sampler, which allowed us to make three choices. Ours were: Empanadas de Picadillo (spiced ground beef, garlic, tomato, onions, raisins and olives, wrapped in two pastry turnovers);\u00a0\u00a0 Croquetas de Langosta (two large croquettes made with Maine lobster meat, blended into a delicate roux, breaded with Cuban bread crumbs, served with a lobster sauce); and Scallops \u201cCasimiro\u201d (Colossal fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine). It arrived on a tower of three plates.<\/p>\n We moved on to share two main courses.\u00a0 The Ropa Vieja was originally introduced to Cuba by Spanish sailors.\u00a0 The name means \u201cold clothes\u201d because the choice beef is shredded, saut\u00e9ed and simmered with onions, green peppers and tomatoes.\u00a0\u00a0 Served with platanos and white rice we thoroughly enjoyed this dish. The same goes for the baked stuffed grouper. This featured a boneless fillet of red grouper stuffed with crabmeat and a tropical passion fruit butter sauce. Gently baked, it was served with yellow rice and fresh vegetables.<\/p>\n When it came time to have dessert, we had just enough room to share the Churros \u201cTres Amigos\u201d Golden brown Spanish pastry, dusted with cinnamon sugar and served with three sauces of rich warm chocolate, caramel and guava.\u00a0 It was a terrific meal and let me add that this represents a very affordable choice for families.<\/p>\n The entrance to the restaurant and to the different rooms are handicapped accessible.<\/p>\n RUTH\u2019S CHRIS STEAK HOUSE:<\/strong> Ruth\u2019s Chris Steak House<\/em> locations can be found across the United States and elsewhere around the world. While in Tampa, we dined at the 350- seat 1700 North Westshore Blvd. location in what would mark my long awaited first review of this very famous restaurant chain.<\/p>\n More than 50 years ago, the “First Lady of Steak,”\u00a0Ruth Fertel, bought a local steak house in\u00a0New Orleans, Louisiana. It was called Chris Steak House.\u00a0She had never planned to expand, but after a fierce kitchen fire decimated the property she was forced to relocate in order to stay in business. Within 10 days she had the restaurant up and running. But the Chris Steak House name was not allowed to move with it. With little time and a mischievous smile, Ruth added her own name to the sign, making it \u201cRuth\u2019s Chris Steak House.\u201d Later Ruth admitted the name was strange, but she managed to work around it.<\/p>\n In 1965, Fertel was a single mom trying to earn enough to send her two sons to college. \u00a0 She worked every job at the restaurant: from butchering and broiling steak, to waiting tables, keeping the books and washing the dishes. Fertel’s hard work paid off, and her restaurant soon became the most popular steak house in\u00a0New Orleans.<\/p>\n Ruth’s Chris Steak House began with a team of working mothers, hired by Fertel for their hardworking attitudes and dedication to doing things right. Having established a “this is how it’s done” tradition \u2013 passion, hard work and business savvy \u2013 Ruth’s Chris Steak House began to grow. \u00a0In the years that followed, Ruth’s Chris Steak House brought its signature sizzle to more than 150 company and franchised owned locations in the U.S and\u00a0 internationally. It sure has stood the test of time; more than 120 employees have been with the company nearly 20 years or more.<\/p>\n Ruth passed away in 2002, but her legacy of community, philanthropy, and commitment to serving only the best lives on.\u00a0\u00a0 What started as one restaurant has grown into the largest collection of upscale steak houses in the world. Now guests routinely savor the sizzle of USDA prime steak and genuine hospitality across the globe.<\/p>\n “Ruth had a recipe for everything from preparing the best steak of your life to simply living right,” said\u00a0Mike O’Donnell, chairman, president and chief executive officer of Ruth’s Hospitality Group, Inc. “She knew the value of hard work and the true meaning of hospitality.”<\/p>\n Jim Martin, the general manager of the Tampa location, gave us a warm greeting and proudly told some stories about his nearly 30 years with the company. He also shared a few personal anecdotes of his memories of Ruth Fertel, whom he had the pleasure of interacting with on many occasions.<\/p>\n At Ruth’s Chris, your last bite is just as good as your first. Their perfected broiling method and seasoning techniques ensure each cut of USDA Prime beef they serve arrives cooked to perfection and sizzling on a 500 degree plate. The menu includes seafood, appetizers, sides and desserts.<\/p>\n At Ruth\u2019s Chris, there\u2019s more to their bar than world-class wines. They specialize in handcrafted cocktails, from vintage classics to their very own house specialties. All made with fresh-squeezed juices, premium spirits and the perfect finishing touches, I started the evening off with a sweet and tasty cosmopolitan.<\/p>\n For dinner let us recommend the Porterhouse steak for two – 40 ounces of prime beef with the rich flavor of a strip and the tenderness of a filet. This was more than enough for our party of three, with some roasted cremini mushrooms and fingerling potatoes on the side. While we each had our eyes on one of the many excellent soups and salads as a pre-meal selection, instead we agreed to share a small (but it is actually quite large) chilled seafood tower – Maine lobster, king crab legs and knuckles, colossal lump crab meat and jumbo cocktail shrimp served with both Sriracha-lime seafood\u00a0\u00a0 and cocktail sauces.<\/p>\n When it came to dessert, our waiter Wayne suggested we go with the cr\u00e8me brulee and we did so with a few spoons. Wayne was right on the mark.<\/p>\n Ruth\u2019s Chris does offer a gluten-free menu. The items available are either gluten-free as prepared, or are modified to be gluten-free. If you have an allergy or dietary concern, contact the restaurant before your reservation time or ask to speak with a manager or chef upon arrival. They do offer vegetarian options.<\/p>\n To learn more about the legend of\u00a0Ruth Fertel\u00a0and Ruth’s Chris Steak House, visit\u00a0RuthsChris.com<\/a>.<\/p>\n OYSTERCATCHERS:<\/strong> When on holiday we always try to find the best seafood restaurant in town. In Tampa, that would be Oystercatchers (www.oystercatchersrestaurant.com<\/a>) at the Grand Hyatt at 2900 Bayport Drive. \u00a0To get there you drive down a winding road approaching the illuminated circle drive, flanked by palm trees and bright flowerbeds. There is valet parking.<\/p>\n As you enter the restaurant through the lounge, you are taken back by the spectacular panoramic view of Old Tampa Bay. With its innovative cocktails and contemporary furniture, the lounge, outside patio and lower bay-level deck provide a comfortable yet chic hotspot for locals and visitors alike. The visually stimulating water views and sunsets provide a unique environment to enjoy feature wines and appetizers. As for the menu, it highlights an array of the freshest, wild and line caught fish available, organic produce and seafood specialties with a unique and contemporary flair.<\/p>\n We indulged in the flavorful creations of Chef de Cuisine Shane Clarke, who artfully blends the freshest catch with innovative touches, as only one born to the water can do.<\/p>\n Our server, Donald, has been part of the Oystercatchers staff for well over 20 years and he guided us excellently. General Manager Justin Beach and Chef Clarke actually greeted us at the start of the evening with a special sampling of their scallops. They were so delicious we knew we had to include this as part of our main course.<\/p>\n For our party of three we chose to share a number of dishes and that started with the appetizers: eight splendid oysters, an order of golden calamari fries, an arugula salad and yellowfin tuna (red in color, served medium rare from Florida\u2019s East coast). \u00a0\u00a0This was a great combination!<\/p>\n When it came to the main course, we opted to share a two pound lobster. It came to the table completely cut up and easy to dip into the garlic butter. We also added an order of large juicy sea scallops from the Mexican Gulf, perfectly prepared and among the best I have tasted in many years.<\/p>\n For dessert we shared the house specialty, a slice of key lime pie and a piece of sumptuous chocolate cake.<\/p>\n Unquestionably this is the place you should go for seafood in Tampa Bay! It is open for dinner Monday through Saturday from 5:30 pm to 10 pm and Sunday from 6 pm to 9 pm. A popular brunch is served from 10:30 am to 2 pm Sundays. And you can drop by for lunch Monday through Saturday from 11:30 am to 2:30 pm. For more information call (813)<\/p>\n BIZOU BRASSERIE:<\/strong> I had breakfast one morning in one of downtown Tampa\u2019s most iconic and historic buildings, the city\u2019s former federal courthouse. Bizou Brasserie<\/em> (www.bizoutampa.com<\/a>) may look formal on the outside, but inside you\u2019ll find a downtown Tampa restaurant\u00a0to remember in a casual, fun environment. Located within Le M\u00e9ridien Tampa at 601 N. Florida Avenue, <\/strong>Bizou (meaning \u201ckiss\u201d in French) is just the place to kick off a great evening at a restaurant in downtown Tampa or wind down after a night on the town. Here you\u2019ll find\u00a0a comfortable, relaxed setting for all kinds of occasions including before or after a special evening downtown visiting\u00a0the museum, Tampa Theatre or a performance at the Straz Center. The breakfast was pretty good, some corned beef hash with potatoes, poached eggs and a choice of toast.<\/p>\n![\"\"](\"http:\/\/sandboxworld.com\/travel\/wp-content\/uploads\/2018\/01\/ruth-at-a-table-1024x819.jpg\")
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