The early evening sunlight on the deck of Bahama Breeze Island Grille felt warmer. The live music from “Mello Vibes” Caribbean styling’s sounded sweeter. The “Legendary Island Cocktails” tasted more refreshing and the coconut shrimp somehow seemed more satisfying after the days of rain and wind brought to the bay area by Tropical Storm Debby.
I started my dining experience with a Barbados Rum Punch (Mount Gay Eclipse Rum, passion fruit juice, fresh lime juice, with Grenadine and Angostura bitters, finished table side with freshly ground nutmeg). It was dangerously delicious and only one of the eight new “Legendary Island Cocktails” being served this summer at Bahama Breeze.
Each selection inspired by the island bar in which it originated and each one with its own story to tell. Parrot Passion (Puerto Rico), The Original Daiquiri (Cuba), Dark’n Stormy (Bermuda), the previously mentioned Barbados Rum Punch (Barbados), Batida de Coco (Island of Brazil), Havana Hotel Special (Cuba), Goombay Smash (Bahamas), Painkiller (British Virgin Islands).
I sampled the cheeseburger slider first (fresh ground beef patty from a local butcher, American cheese, caramelized onions, pickle on a very fresh bun). My very knowledgeable and friendly server Kodi informed me, that though known for their seafood, Bahama Breeze serves up almost as many burgers. And I could taste why.
Next I had the salsa, which is made fresh daily and served with traditional tortilla chips with the interesting addition of fried plantain shavings. Then it was on to a first for me, the also made fresh daily, baked Peruvian Corn Cakes served with pineapple chutney and whipped butter. The texture of which were perfect as well as the balance of the flavors.
I then was able to scarf down a coconut shrimp on their way past. The dish, according to Kodi, upon which “Bahama Breeze was built.” It was fantastic. Only the outside bar of the Post Card Inn in St. Petersburg can revival them. I was getting a little full by this point, but I pushed through to try the chicken quesadilla and I am glad I did. The combination of raw tomato and spinach give it a very nice snap in the mouth and the chicken was very moist.
My night ended with a piece of chicken flatbread pizza. Done well with a simple pizza margarita base with chicken added for good measure. The sauce was sweet, fresh and worked well with the chicken.
Sadly, I was not able to save room for the Jamaican jerked chicken wings, which I understand are marinated twenty four hours prior to serving, or the onion rings. My tablemate Juan will have to fill me in at our next encounter.
My special thanks to my server Kodi for all his insight and great services. If all of General Manager Ray Atwood’s staff is as cordial and smart as Kodi then he is doing very well. And special thanks also to the host of the event Lynn Kosa for making sure I was so well taken care of.
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Jason Robert Miller lives and plays in Tampa. You can find him playing music and sampling food and drinks throughout the Tampa area.