I have a list of restaurants on my wish list gleaned from the posts on Urbanspoon. Where to go, where to go? Hmmm. Turn left, SPB, turn right, Treasure Island. Straight ahead, I spot Steam. Yep. You are the winner, Steam/Chill on this night's restaurant lottery game.
There were only a few diners in the restaurant and we had the undivided attention of our server. The Mister ordered his beer and I chose a vodka cucumber mint libation. I have a new found admiration for boutique cocktails and martinis. The menu is a culinary experiment of small plates and appetizers. Each plate is lovingly described and are tantalizing temptations to the palate. There is a nice eating bar that overlooks the open kitchen and you can chat with the chef while he prepares your meal. There are some comfortable booths and tables. It is cozy and has lovely pendant lights throughout the restaurant. Another plus, was a lovely sound track playing stylish vocalizations with a smooth vibe. It added a nice musical ambiance to our dinner. There is a small selection of wines by the glass as well as a specialty cocktail menu.
Our first plates were the Hot stuffed olives, Stuffed dates wrapped in proscuitto, and the warmed Brie with mushrooms, shallots and brandy flambe with bread for dipping. Now bear in mind, you are ordering small plates to share...there is no rhyme or reason to a set progression of courses, you are served your tapas when it is ready. Fresh plates are supplied throughout our meal and extra bread was brought without request.
Now, ordering hot stuffed olives was a bit of a risk, with a non-olive eater at the table. Aha, the warm melting asiago and kasseri cheese spread over bread was more alluring than the fear of a colossal black olive. We both approved.
I am willing to admit I made a mistake with our ordering pattern, I should have mixed it up a bit so that all that cheesy goodness was not served in rapid progression. It was a live and learn tapas lesson. Next visit, I'll stagger the dishes between so many that are cheese heavy to a refresher salad and then a meaty option with a veggie choice. There is a good selection of items from the sea. There is a 'fresh is best' approach to the ingredients and it is evident in the careful presentation and taste of the small plates. I so want to try the liver pate especial plate, with capers. Capers are my culinary weakness. Those little sprightly pops of vinegary goodness always excite the palate.
Fred was very happy with his delicious filet once it was refired. He ordered medium and the first delivery yielded a very rare filet. No problem, our server promptly returned for a re-cook. The demi-glace sauce was delicious, smooth and savory. The truffle oil drizzle mashed potatoes were hot and promptly scarfed down by my spouse. I barely snagged a forkful. The steak was incredibly tender and flavorful.
The slice was garnished nicely with a strawberry and sauce drizzle. It was an incredibly dense, fudge-like melt-in-your-mouth chocolate cake. So very rich and quite decadent.
In a former life time I was known as "Tina, the Tourguide." Maybe I gained my nickname because of my penchant for telling 'people where to go' or maybe not. My former employ as a resort front desk manager allowed me to indulge in tasting, trying and then recommending restaurants for our diverse base of guests. It was the favorite part of my job....investigating what was new, what was popular and what would be a good fit for the diner. I was not compensated then or now for my dining choices, it is purely my personal opinion on finding the best tasting restaurants, value or splurge, family or intimate, to recommend to either guests or friends. That being said, I do have a personal bias to the old St. Pete establishments as a life long resident of the city I love. I am drawn to visit and review the places that have been re-vitalized into something new from my recollections.
