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New eats at the beach: a sampler

SU OTTAVO

On historic Eighth Avenue in Pass-a-Grille, it offers Italian fare, with fresh bread and pizza dough made on site. Nothing pricier than about $15, with lots of pasta and pizza. (118 Eighth Ave., Pass-a-Grille; (727) 498-6570; suottavo.com)

OCEAN BREEZE LOUNGE AND TAPAS GRILLE

The old Mulligan's space in St. Pete Beach has been transformed into a breath of fresh air, with tapas, ribs, seafood and huge salads. The casual spot's prices range from $8 for tapas and sandwiches to $28 for dinner entrees. (9524 Blind Pass Road, St. Pete Beach; (727) 360-1380; oceanbreezelounge.com)

FIVEFIVEONE

Opened on Clearwater Beach in the space that was once Fisherman's Wharf, then Leverock's, then Shells. One of the greatest assets is a gargantuan deck and "SandBar," which should finally be usable in the nice weather. Soups and steaks are a hit, blackened lobster tacos and salads not so much. The New American spot offers lunch for $5 to $16, dinner entrees $15 to $26, with steaks higher. (551 Gulf Blvd., Clearwater Beach; (727) 447-2500)

WILDWOOD BBQ AND BURGER

The restaurant in the Postcard Inn (see story, Page 20) brings multiregional spins on barbecue to the same table. Kansas City baby backs are carefully smoked and juicy, with chipotle barbecue sauce; Memphis style has a spare but zingy dry rub; and Flintstone-sized super-marbled St. Louis style are caramelized pork ribs. Burgers are solid, too. And don't miss the oven-roasted Brussels sprouts with bacon and onion. Prices range from about $8 to $23. (6300 Gulf Blvd., St. Pete Beach; (727) 369-4950; postcardinn.com)

RAD FINZ CASUAL COASTAL CUISINE & LONGBOARD BAR

Coming this month to 15000 Madeira Way, Madeira Beach (where Leatherbacks was). This long-awaited opening is in the final stretch of construction, according to partner Victor Seaman, who says to look forward to "savory seafood, icy drinks and smokin' tunes."

For a review of Ozona Blue, see Page 38.

New eats at the beach: a sampler 04/14/10 [Last modified: Thursday, April 15, 2010 8:12am]

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