| The Don Ceasar Beach Resort, A Loew’s Hotel, opened in 1928 and has seen both good and bad times over the past 90 years. Today, the “pink lady,” as the Don is affectionately known, enjoys a stellar reputation on St. Pete Beach and is a fitting location for its AAA Four Diamond rated restaurant, The Maritana Grille. The intimate restaurant has become a must for locals celebrating a special event. With its wood paneling, mirrors, murals and walls of aquariums containing 1,500 gallons of salt water, the Maritana Grille is the perfect setting for any occasion and it’s often quite difficult to get a reservation for one of the coveted “fish tank tables” that are located smack in front of one of the huge tanks.
The Maritana Grille was named "One of the Top 100 Restaurants in Florida" by Epicurean Rendezvous Magazine and offers an extensive wine list. The Grille’s chef, Eric Neri, has earned 10 gold medals in both national and international culinary competitions and was named "Best Chef in Tampa Bay" in 1997.
From the moment our server, John, approached our table, it was evident that this would not be just any meal. My fiancé and I listened as John explained the bread basket to us. Believe me, explanations were necessary as this was not your typical, uninspired bread basket. Comprised of potato and rosemary focaccia, semolina baguettes, kalamatta olive and sage and rosemary breadsticks, these were served with softened butter, oil and vinegar and an entire head of warm and creamy roasted garlic. In addition, we were treated to a sipping cup of creamy tomato basil soup.
My appetizer of pan-seared duck foie gras was served atop a porcinni mushroom tart with carmelized onions and blue cheese and finished with a pork demi-glaze. The pairing of blue cheese with the foie gras was inspired and, at John’s suggestion, it was accompanied by a mini champagne flute of crisp sauterne wine. You’ll appreciate how I savored this dish when I tell you that it took me about fifteen minutes to eat it. Each mouthful was heaven and proved that Chef Neri’s reputation is well deserved.
Our entrees consisted of pan seared sea-scallops served atop lobster risotto with sides of roasted beets and Oestra caviar, drizzled with a citrus vinaigrette. The tender, sweet scallops were done to perfection and the addition of the citrus flavors gave it a unique aftertaste. I chose the garlic roasted loin and chop of lamb accompanied by lamb shank confit. Perfectly cooked, the lamb was served with truffled mashed potatoes and a merlot demi-glaze. Again at John’s suggestion, I was served a Monterrey Pinot Noir that proved the perfect libation to stand up to this rich and flavorful dish.
To finish the meal, we chose to share the ice cream tasting – homemade rum raisin, key lime pie and orange creamsicle ice creams served atop shell-shaped shavings of white and dark chocolate.
We had overheard the couple at the table behind us telling John that they were in the restaurant to celebrate their engagement. As we had just gotten engaged, my fiance and I stopped by their table on our way out in order to congratulate them. It was at this point that the gentleman admitted that they’d actually gotten engaged a year ago, but had used the engagement ploy in order to secure themselves one of the hard to come by aquarium tables! Truly, it doesn’t matter where you sit in the Maritana Grille – the views and the food are both superb from any angle.
This is not a restaurant that you visit in order to eat; it’s a restaurant where you go in order to dine. With its romantic atmosphere, excellent service and creative menu, the Maritana Grille stands as a beacon of gastronomic delight on St. Pete Beach. For a complete menu, or to make reservations, visit www.doncesar.com/Dining/MaritanaGrille |
