Revamped in 2011, this is not your usual Beef O Brady's. Gone are the paneled walls, green paint, heavy wooden bars and Tiffany-style lights. The new design uses burnt orange and gold, brushed steel pendant lights and more large, hi-def TVs on the walls, plus more beers on tap at this now 270+ s …
Revamped in 2011, this is not your usual Beef O Brady's. Gone are the paneled walls, green paint, heavy wooden bars and Tiffany-style lights. The new design uses burnt orange and gold, brushed steel pendant lights and more large, hi-def TVs on the walls, plus more beers on tap at this now 270+ s …
Uses naturally-raised, antibiotic-free grain-fed beef and locally sourced produce in it's specialty and seasonal burgers, with upscale burger variations, milkshakes.Hours: 11 a.m.-10 p.m. daily.
Giant burgers (up to five pounds) and sandwiches. Hours: 10 a.m.-9 p.m. Mon.-Sat.
The concept is a very limited menu (burgers, wings, salads) with a focus on beer (30 choices), which is also an ingredient in the signature Guinness-infused BrewBurger. Brewburgers, is set in a tidy space and looks like the prototype for a franchise concept. It's got a slick logo and upbeat, TV- …
This upscale burger joint has a chef-driven menu and stylish look that looks to be the start of a small empire. The burgers come on tasty brioche buns with toppings in inventive combinations. And the burgers aren't just beef: In particular, try the shrimp po' boy version, with a hot chili slaw. …
Second area location for this upscale burger that joint has a chef-driven menu and stylish look that looks to be the start of a small empire. The burgers come on tasty brioche buns with toppings in inventive combinations. And the burgers aren't just beef: In particular, try the shrimp po' boy ve …
Take high quality beef, give it a coarse grind and form it gently into a patty without compressing it and you get a burger that's worth getting out of the car for. They offer a number of toppings, but the burger is good enough that it's best to keep it simple.
Take high quality beef, give it a coarse grind and form it gently into a patty without compressing it and you get a burger that's worth getting out of the car for. They offer a number of toppings, but the burger is good enough that it's best to keep it simple. Also at 10412 N Dale Mabry in Tampa.
New in 2012, the décor is a little clunky and amateurish, but Fire is certainly smokin' on the culinary front, having hired chef Ryan Kelly, a Culinary Institute of America grad and longtime alum of Roy's and most recently Tampa Bay Brewing Co. He has a serious knack of bringing contempor …
Hours: Open beginning at 11:30 a.m. until late Mon.-Fri., beginning at 4 p.m. until late Sat., closed Sun.
Hours: 11 a.m.-11 p.m. Mon.-Sun.
Seafood, burgers, salads, appetizers, full liquor bar.
Hours: 11 a.m.-9 p.m. Sun.-Thur.; 11 a.m.-10 p.m. Fri.-Sat.
Ever-changing menu of international cuisine, ethnic specialties, regional favorites, with different cuisine featured each week.