I drove around Bascom’s’ two parking lots and finally found a spot on the outer fringe. It was 6:30 — on Tuesday. Yeah, business is good.
I was there to meet Tom duPont, the publisher of Registry Tampa Bay, for a steak feast at this legacy restaurant that opened in Feather Sound in 2001 but seems like it’s been around longer.
We’re taking a new tack for this week’s Friday Food Fight. Instead of picking two restaurants to battle it out over the same dish, we visited one restaurant and pitted two dishes against each other. It’s called a Spotlight feature, and we’ll run them occasionally in this space.
Bascom’s was — no surprise — packed. The host showed us to a four-top at the end of a narrow room. The interior has a traditional steakhouse feel, and the lighting leans dark.
Now for the contestants: In Tom’s corner was the 6 oz. Filet Mignon ($39), cooked Pittsburgh.
medium rare. My entry into the ring was the 14 oz. New York Strip ($48), cooked Pittsburgh medium. We added a few sides, plus a salad and dessert for each of us. I got a 3 Daughters Beach Blonde Ale in a 16 oz. can ($7), then another. Tom had one glass of red wine.
We were all set to eat like kings.
I’ll pick a winner at the end. (Tom doesn’t get a vote.) Let’s do this semi-chronologically …
Bascom’s House Salad
The mixture of iceberg lettuce and spring mix, with julienned ham and Swiss cheese, along with heirloom tomatoes and olives, made for an ideal opener. It came dressed in a tangy Parmesan vinaigrette dressing, sprinkled with grated Parmesan on top. Tom had a Classic Caesar, no anchovies. I didn’t try it. Both salads were $10.
Filet Mignon
Tom suggested we get both steaks cooked Pittsburgh, which gave them a more pronounced outer char. This filet ate bigger than it looked, although Tom wasn’t particularly generous in the few slices he gave me. (I can’t say that I blame him.) The crispy edge gave way to a slightly chewy phase, which then became butter — or should I say buttah. In all, a winning combination of delicate flavor and contrasting texture.
Tom got the Truffle Parmesan Fries ($14) — a big bowl’s worth, shaped like flat ovals. I stole a couple. Excellent.
New York Strip
I don’t often eat at steakhouses, and when Bonnie serves steak at home — infrequently — it’s nearly always filet. I couldn’t recall that last time I sat down to a New York Strip.
The Pittsburgh method benefited this steak as well. I’m thoroughly down with that almost-burnt exterior. The beef was a shade past medium on each end — not a whole lot of pink, but still tender. That shallow pool of rich juice on the plate came in handy. When I reached the middle section — bliss. The meat had a melt-in-mouth feel similar to the filet, but with an earthier flavor. Juicier, too.
For sides, I got a loaded Baked Potato ($7), bacon bits and all, and Cream of Spinach ($9). Each lived up to its steakhouse-style promise. I made good headway, but couldn’t finish either one.
Cannoli Waffle Crisp
I tend to pore over dessert menus, changing my mind several times. Such was the case at Bascom’s, which has several items — all house-made — that tempted me. I finally decided on the Cannoli Waffle Crisp ($13), and was glad I did (no disrespect to the Blueberry Cheesecake, which was in serious contention).
The dessert was artfully presented, with strawberries, blueberries, blackberries and chocolate chips scattered around thick waffle slices and sweet, decadent ricotta dip. I tried a bite with the cognac fudge sauce but found that the dessert worked better sauce-less. This elevated Italian-esque confection was the perfect capper to the meal.
And the Winner of the Filet Mignon vs. New York Strip at Bascom’s Is …
The New York Strip.
By the thinnest of margins. My gut says I preferred the New York Strip Tuesday night because it was a departure from the type of steak I usually eat, filet mignon.
This was such an enjoyable meal. Tom and I ate and talked, ate and talked. It was one of those feasts that, after you’re finished, you survey the vestigial remnants on the table and wonder how you ate that much. And somehow I wasn’t stuffed.
I drove away understanding at least one reason why the Bascom’s parking lot was full and it was packed inside. The food is terrific.
One last thing: Thanks to ever-smiling Emily for the efficient and unobtrusive service.