Registry Tampa Bay poll respondents — you’ve been heard. When asked which type of dining experience you prefer, nearly three-quarters of you chose “waterfront.” We took that to mean you also would like to read about it right here in FFF.
Ask and ye shall get.
This week I’m shining a Spotlight on Salt Shack on the Bay, which sits next to Tampa Bay just south of where the Gandy Bridge meets land, in a spot unofficially called Rattlesnake Point. It’s a massive restaurant complex — all under huge roofs and umbrellas that line a narrow “beach” next to the waterfront. None of the customer areas are air-conditioned. The restaurant’s capacity is a whopping 546.
Arrival
Salt Shack was hummin’ when we were showed up at 6:45 Tuesday — Tuesday. We queued up briefly, then were immediately shown to a high-top in a covered bar area with a lovely view of Tampa Bay. The evening, still and warm, pushed the edges of my comfort zone.
Our server, an energetic young fellow named Parker, brought each of us (me, Bonnie, Vicki) a draft beer in a plastic cup. I am not a fan of plastic cups. The brew quickly grew warm, so I asked Parker if the wine glasses were in fact glass, and if they were, would he mind bringing me one in which to pour my beer. He gladly obliged.
We ordered a Fresh Fish Basket (grouper) with fries ($20) and a Jerk Pulled Pork Sandwich with a side Caesar salad ($15.74). Vicki got Shack Style Calamari Rings ($12.50).
Salt Shack had gotten even more busy, but the symphony of boisterous conversation wafted into the night air, and we were able to talk easily.
Eat, Drink and Gab
Grouper nuggets sat atop the fries. This fish, lightly breaded and deep-fried in the usual beach-restaurant style, was tender and mild. I dipped pieces by hand in the house-made tartar sauce (a force of habit), then realized they were mighty tasty on their own.
The pulled pork sandwich came open-faced, the meat covered with the house jicama slaw. I’d had it here before and wasn’t crazy about the stuff, so I pulled it off and set it aside. The shredded pork, while tender, was generic. I did not detect any Jamaican seasoning. The jerk aspect was left to the Bajan BBQ sauce, which mixed a tinge of sweetness with a modicum of heat.
This is a Spotlight edition and not a competition as such — but for FFF posterity’s sake I’ll choose my favorite of the two dishes …
Fish Basket.
A table overlooking the water, a few drinks, fish nuggets — that set the mood for plenty of storytelling and laughs among our trio. And we were treated to a stunning sunset.
A final note: Salt Shack is well located — 15 minutes from downtown Tampa, 20 from downtown St. Pete, and 30 from Clearwater.
