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Parkshore Grill
Chef Tyson Grant strives to use only the finest ingredients in creating every dish at Parkshore Grill.
| Address | 300 Beach DR NE Ste 104 Saint Petersburg, FL 33701-3403 |
| Phone | (727) 896-9463 |
| Website | www.parkshoregrill.com |
Chef Tyson Grant strives to use only the finest ingredients in creating every dish at Parkshore Grill. He serves Niman Ranch beef and pork, all natural chicken from Bell & Evans Farms along with organic salmon and sustainably fished seafood. In addition, he sources local, organic produce from Gateway Organic Farm in Clearwater, fresh sustainable hydroponics from 3 Boys Farm in St. Pete and Natural Health Family Farm in Plant City. Tysons forward thinking commitment to green practices can best be enjoyed every time you choose to dine at Parkshore Grill. Your body, mind and soul will thank you for it. Please see the St. Pete Times article for additional information.
"BEST CONTEMPORARY CUISINE " Tampa Bay Magazine 2010
This beautifully designed Beach Drive restaurant has Chef Tyson Grant preparing things such as pan fried grouper Cakes, and beef Wellington for their upscale patrons. Owner Steve Westphal's sophisticated dining spot has tables both indoors and out and an elegant bar, as well as valet parking.
Our Beef Wellington Selected One of "Simply the Best 10" by Tampa Bay Illustrated 2009
Here's an opportunity to enjoy a truly magnificent yet traditional dish without having to sit in a stuffy dining room with relatives during the holidays. Whether you dine inside Parkshore's glossy interior or outside on their fabulous people watching patio, Chef Tyson Grant's tender filet beef Wellington with Portabella and liver pate offers a neat purse of pastry to celebrate any occasion.
St. Petersburg Times Editor's Pick
"...finely crafted American cuisine with a twist. Lump crab is listed under salads but defies the definition: a stack of crab, avocado, cucumber and tomato with mixed greens floating on top and some emulsified mango dotting the plate.
Delightful. So is the beef carpaccio, thin, perfectly seared slices of tenderloin with a peppery bite and a touch of truffle oil..." Tom Scherberger, St. Pete Times
Did you know that we deliver to your door?Pick up your menu or go to our
website parkshoregrill.com
Tuesday, November 16th 6pm 8pm 4th Anniversary Party Complimentary Hors Doeuvres
& Drink Specials
Featured artist Rocky Bridges will be
at Parkshore Grill on November 18th from 12-2pm. Seated at a large table, the artist will invite patrons
to join him for lunch and discuss his work process
"BEST CONTEMPORARY CUISINE " Tampa Bay Magazine 2010
This beautifully designed Beach Drive restaurant has Chef Tyson Grant preparing things such as pan fried grouper Cakes, and beef Wellington for their upscale patrons. Owner Steve Westphal's sophisticated dining spot has tables both indoors and out and an elegant bar, as well as valet parking.
Our Beef Wellington Selected One of "Simply the Best 10" by Tampa Bay Illustrated 2009
Here's an opportunity to enjoy a truly magnificent yet traditional dish without having to sit in a stuffy dining room with relatives during the holidays. Whether you dine inside Parkshore's glossy interior or outside on their fabulous people watching patio, Chef Tyson Grant's tender filet beef Wellington with Portabella and liver pate offers a neat purse of pastry to celebrate any occasion.
St. Petersburg Times Editor's Pick
"...finely crafted American cuisine with a twist. Lump crab is listed under salads but defies the definition: a stack of crab, avocado, cucumber and tomato with mixed greens floating on top and some emulsified mango dotting the plate.
Delightful. So is the beef carpaccio, thin, perfectly seared slices of tenderloin with a peppery bite and a touch of truffle oil..." Tom Scherberger, St. Pete Times
Did you know that we deliver to your door?Pick up your menu or go to our
website parkshoregrill.com
Tuesday, November 16th 6pm 8pm 4th Anniversary Party Complimentary Hors Doeuvres
& Drink Specials
Featured artist Rocky Bridges will be
at Parkshore Grill on November 18th from 12-2pm. Seated at a large table, the artist will invite patrons
to join him for lunch and discuss his work process
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