Review: WTR Pool & Grill TampaComments Off on Review: WTR Pool & Grill Tampa
Hello!! My name is Natalie Kass and I’m a fellow travel blogger based in Tampa (see: Journey to the East). Last week, Carlos invited me to experience WTR Grill’s new dinner menu debut. I made it just in time to snag some beautiful photos with the setting sun, and dinner began shortly thereafter.
As a Florida native, I’m very familiar with beach hotels/restaurants. In fact, I’ve visited this location twice before and never knew about WTR Grill because the space was totally unrecognizable. Beachside venues are made to be transformable so they can accommodate diverse events — from weddings, to concerts, to formal events — which is why I never noticed the restaurant side of it!
The general aesthetic of beachside venues are always “beach themed,” meaning, light blues, soft lighting, and beach artifacts as decor. Usually, you can only get what I call “beach food” which might include burgers, fries, and chicken tenders — strictly casual dining items. However, WTR Grill’s new dinner menu offers more sophisticated dining options like NY Strip and Steamed Snapper!
In my opinion, the aesthetic of WTR Grill does not accurately reflect the upscale dining experience they’re trying to sell. For example, there was a large, empty space in the middle of the restaurant and ship rope hanging from the ceilings.
If they want their space to be cohesive with their menu, I would suggest keeping it traditional and elegant: fill the empty space with tables lined with nice tablecloths (rather than keeping the tables bare), and remove the ship rope and perhaps replace with a lattice design.
The actual dinner was served in 3 courses with 3 dishes each. Here is my review of all the menu items:
- Chef’s Soup of the Day — Cajun style soup with sausage and okra
This soup is perfect for cold weather. Chef Joe Garcia explained that it was one of his sous chef’s homemade recipes that had been in her family for generations — you can definitely taste the love! The Cajun broth itself is loaded with spices and anchors the rest of the ingredients. If Florida gets hit with another cold front — I’m going back for seconds.
- Apple Panzanella Salad
I was most skeptical about this dish because I don’t usually like fruit mingling with my veggies, but this salad actually turned out to be one of my favorites of the night! The sweet apples and tangy dressing were perfectly balanced — I ended up having 2-3 portions!
- Kale Caesar Salad
While I wasn’t a huge fan of the kale itself (it had a lot of dressing on it), I really liked the baked cheese and multigrain bread that came along with it. The baked cheese was similar to a soft, cheese cracker and the multigrain bread was freshly baked, but I would order these 2 items as an appetizer without the kale.
- Crispy Brussel Sprouts
Whenever I roast brussel sprouts at home, they have this distinct “roasted” taste, so I was expecting that when I tried this dish. However, these brussel sprouts maintained their fresh, green color. Not only that, but the bacon accompanying it was high quality and delicious!
Out of all 3 appetizers, if I were trying to get my greens in for the night, I would choose the Apple Panzanella Salad.
- Caribbean Shrimp Lettuce Wrap
I was really looking forward to this dish as I anticipated a “mango-chili-salsa” experience….but it just wasn’t. The lettuce made the wrap taste bitter, so I decided to ditch the lettuce and just eat the shrimp and glaze. Still, there could have been more flavor — whether in a sweeter mango or a spicier glaze.
- Smoked Salmon Dip
I, personally, am not a huge fan of Salmon or Lox sandwiches, which is what this dip reminded me of. I took one bite and decided it was not for me. For those who do like it, though, the dip was creamy and had lots of Salmon slices in it.
- Pepper Crusted NY Strip Steak
When I used to work at a steakhouse, the chef taught me “If a steak is cooked right, you don’t have to put sauce on it!” Since then, I’ve never used A-1 sauce or any other kinds of sauces. Additionally, I usually order filets or sirloins, so I was excited to try a different cut. To my surprise, the strip came paired with a mushroom gravy which I decided to try “just for fun” — I am so glad I did because the gravy completes the steak! By itself, the steak was just okay (again, I prefer a filet or sirloin), but with the gravy? Amazing!!!! I would order the NY Strip again as long as it comes with the gravy.
- Steamed Florida Snapper
Oddly enough, as a Floridian, I’m not a huge seafood fan. But when Chef Garcia explained that the Snapper was steamed with just a little bit of white wine and minimal spices, I decided I would try the fish. I was surprised by how much I liked this dish because I didn’t taste anything overly fishy at all! In fact, it tasted really clean. Additionally, the jasmine rice underneath was a nice touch because it soaked up all the flavor. As a non-seafood lover, I have been proven wrong and would definitely come back to order this.
- Seafood Pasta (scallops / shrimp)
Usually when I eat a red-sauce pasta, I can taste the acidity from the tomato which is why I usually go for a creamy alfredo sauce. This seafood pasta, however, even though it was made with a red sauce, actually tasted sweet! I don’t know how they did it, all I know is that I went back for seconds! This dish is not overly fishy and it was my favorite dish of the night — I’ll be back soon to order it again.
- Waffle Cone with Brownie & Ice Cream
The homemade waffle cone was crisp and not stale at all. I think the brownie inside was mixed with cookie dough because it wasn’t just a chocolate – it was chocolate, cookie, ice cream, and whipped cream all in one. I ate mine and my partner’s!
Overall, I enjoyed dining with a nice view of the Tampa Bay. I would most likely come back to WTR Grill after a day at the beach so I could enjoy something more sophisticated and creative than regular old “beach food!”
Restaurant Name: WTR Grill
Cuisine: American, Seafood
Neighborhood: Rocky Point
Address: 7700 W. Courtney Campbell Causeway, Tampa, FL 33607
Phone Number: (813) 281-0566