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I'LL HAVE ANOTHER

 
Published Oct. 26, 2000|Updated Sept. 28, 2005

Whole fish: Fry it, roast it or grill it, a whole fish is a treat in good restaurants of any flavor around Tampa Bay. So far I've had yellowtail, corvina and more cooked in Greek, Chinese, Thai, Cuban and Cracker restaurants. Don't be scared of a fish head _ or the food chain.

_ CHRIS SHERMAN, Times food critic

MONSTER FEAST

A new season of stone crab claws is out there. Get 'em while they're cold.

DEADLY DINING

Want more than a bartender with a rubber ax in his forehead? Pretend you're going up into the Mexican mountains of Oaxaca to take food for El Dia de los Muertos. Casa Tina, 369 Main St., Dunedin, (727) 734-9226, is serving the traditional foods, pork tamales, pumpkin soup, hot cocoa and dead man's bread, for dinner this weekend.

NAPA WINING

Nothing scary here. Grandest tasting of the year is tonight at 7 at Raymond James Stadium in Tampa. Taste and bid on Napa's finest for $100. Call Abilities (727) 538-7370, ext. 345.

A SPARKLING HALLOWEEN

For Yelloween, you can get by with only a domino mask if it's in the elegant trademark color of Veuve Clicquot Champagne (actually, a pumpkin orange) at the party Friday at Mise en Place Market, 2616 S MacDill Ave., Tampa, (813) 839-3939. Best costume, however, wins a trip to a frightful celebration in New York. $15 to enter.