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South Tampa favorite Roux has closed its doors

Best known for chargrilled oysters, the restaurant opened in an unassuming shopping center more than five years ago.
Datz Restaurant Group owners Roger and Suzanne Perry brought the cozy, sophisticated Roux to South Tampa in August 2014. [JAMES BORCHUCK  |  Tampa Bay Times (2014)]
Datz Restaurant Group owners Roger and Suzanne Perry brought the cozy, sophisticated Roux to South Tampa in August 2014. [JAMES BORCHUCK | Tampa Bay Times (2014)]
Published Jan. 3
Updated Jan. 3

Roux, the popular New Orleans-inspired restaurant from Datz Restaurant Group owners Suzanne and Roger Perry, closed earlier this week after more than five years in South Tampa.

Diners got one last taste of Roux’s elevated Southern kitchen on New Year’s Eve. According to Roger Perry, their lease at 4205 S MacDill Ave. had ended in April, and they decided that shifting their attention to core brands Datz and Dr. BBQ was the best move.

But Perry said the closure is also bittersweet. He and wife Suzanne spent a lot of time developing the restaurant, made countless trips to New Orleans. They also hosted a number of guest chefs from the Big Easy at Roux, where they sold thousands and thousands of their signature dish: chargrilled oysters.

He said they ate lunch there twice a week.

“We’re in this for the long haul,” Perry said. “Datz is our bell cow, and Dr. BBQ is doing very well. So it just made more sense to focus on our core brands.”

Roux's Not Your Ordinary Shrimp & Grits, top, was a colossal crab-stuffed prawn and creole cream cheese grit cake with tasso ham gravy. The chargrilled oysters, bottom, featured Romano and Parmesan cheeses with roux compound butter. [JAMES BORCHUCK | Tampa Bay Times (2014)]
Related: Review: Roux brings Big Easy flavors, and a wait, to Tampa

Roux brought its Creole-Cajun cuisine and classic craft cocktails to South Tampa in August 2014. The Perrys used decor elements like pressed-tin ceiling and wrought iron to transform an unassuming shopping center space into cozy, sophisticated digs reminiscent of the French Quarter.

More classic Southern dishes were added to the menu later on to appeal to a broader dining audience. But the restaurant, which had several chefs at the helm of its kitchen, won locals over with a charming ambience as much as those oysters and other iconic New Orleans fare.

“We just appreciate all the people who supported us over the years,” Perry said.

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