Cuisine:

• American
• Barbeque, Grill
• New American
• Regional
• Sea food

Maritana Grille, The Description:
Maritana offers one of the only chef's tables in the Tampa Bay area. Up to eight people can sit in the kitchen and enjoy an intimate dialogue with the chef as their meals are prepared. Even if guests only get to know the chef on duty slightly, they will quickly learn that this restaurant devotes great attention to its menu (although the menu is not vast). The main dining room is dark and fitting of the style of the hotel's 1920s roots, with the saltwater aquariums along one wall providing a nice distraction. The longtime signature entrée is horseradish-crusted, farm-raised Atlantic salmon with shrimp fricassée and lobster butter. The salmon is pan-seared with Japanese breadcrumbs and finely grated horseradish to hold the moistness. The restaurant also offers lamb and filet mignon cooked over a wood-burning grill. Other fish usually available include halibut, Chilean sea bass and red snapper. The four-hour braised beef short ribs are also a constant on the menu. Desserts are equally creative; try the array of tiny handmade chocolates. The Sunday brunch is served upstairs in the King Charles ballroom.


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