Tuesday, May 22, 2018
Dining

Fodder & Shine wins initial Tampa approval for late-night hours

TAMPA — The City Council on Thursday gave its initial approval to late-night hours for Greg and Michelle Baker's highly anticipated second restaurant, Fodder & Shine, expected to open later this year.

Council members voted 6-1, with Mary Mulhern voting no, to allow Fodder & Shine to serve beer, wine and liquor until 3 a.m. seven nights a week. A second and final vote is scheduled for 9:30 a.m. Aug. 28.

The council's decision followed a public hearing at which Michelle Baker said the restaurant is and will be sensitive to its Seminole Heights neighbors. Fodder & Shine will be in the 5900 block of N Florida Avenue and will have outdoor seating facing the road but no amplified sound in that area.

"I have spoken with a few of the residents who are directly behind the alley," Michelle Baker said. "One of their largest concerns was the live music outside, which is why we immediately conceded to not permit any live music. ... I provided cell phones to make sure they knew exactly how to get a hold of me at all times. I'm also their neighbor. My home is two blocks around the corner from them."

The Bakers' first restaurant, The Refinery, has helped bring Seminole Heights a national reputation for having distinctive and worth-the-trip restaurants. Several neighbors said they would welcome another that stayed open late and praised the couple for helping to foster a cooperative neighborhood environment where businesses could succeed without homeowners paying the price.

In the same vein, one council member dismissed the idea that Fodder & Shine would be more bar than restaurant.

"This is all about the food," council member Lisa Montelione said. "The only reason that people go to your restaurant is because it's about the food."

Fodder & Shine will be bigger than the Refinery and is expected to feature a menu geared toward seasonal and local food, with an emphasis on the cuisine of Florida's indigenous peoples and early settlers. Think smoked fish, oysters, shrimp and even rattlesnake, as well as made-on-the-premises charcuterie, pickles and canned goods.

Contact Richard Danielson at [email protected] or (813) 226-3403. Follow @Danielson_Times

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