“Never sacrifice your food, Lukie,” my mother always says. As college looms and instant ramen threatens my future, I figure now is the time to reflect on the best meals I’ve had in Tampa Bay and pass my culinary knowledge down to the next generation of foodies. Eat responsibly. 

ISU

     “A group of us just went here for dinner, and it was so good,” Ana said to me. “We should go sometime.” 

     “How about tonight?” I responded. 

     And that was the moment my love for Isu was born. This spot, being new, is underground figuratively but also literally, as it is situated under Michelin-recommended Fortu near Beach Drive. 

     The spot features a menu inspired by Japanese and Peruvian fusion, which includes a variety of raw fish, rolls, crudo, warm dishes, etc. In each dish, the Peruvian elements work perfectly in concert with the traditional elements, such as lime zest paired with a piece of akami (tuna) nigiri or oxtail in the middle of a sushi roll. 

     From the moment you sit down at Isu, you truly feel taken care of, but maybe a little too much. I find waiters sometimes explain things a little too in-depth and kind of talk to you like you’re stupid. Our waiter was kinda like that. 

     The two-person tables feature a couch, which really works to create a casual feel with elevated food. The rolls, albeit expensive, are fully worth it. The oxtail roll is my favorite, but the spicy hamachi features beautifully fresh fish with the spice from Peruvian peppers. Crudo is also an unskippable part of a perfect meal at Isu. 

     The menu allows guests to pick from a variety, but really, it doesn’t matter what you choose. Each has its own flair, so it really depends on what you are in the mood for. I will note that, with the classic ceviche, there is much more fish than the rocoto. 

     Honestly, I would skip the nigiri and sashimi, although they’re a necessary part of the experience; they’re much too expensive for what you actually get, and you’ll get a better bang for your buck from different parts of the menu. 

Rocca 

    Not many restaurants come close to Rocca. This Michelin-starred Italian restaurant is situated near Armature Works in Tampa. Ana and I went and snagged a hard-to-come-by Saturday night reservation.

     Once we sat down, it quickly became apparent that this restaurant is a well-oiled machine: you are immediately presented with a small chunk of aged Parmesan cheese before moving on to appetizers. The menu items are in Italian, but our waiter was happy to help translate. 

    We started with salumi, pork arrosticini, bread, and a bluefin tuna crudo. The salumi, which are small, fried dough pillows topped with a variety of aged meats such as prosciutto and mortadella, also comes with frozen melon topped with lime zest. Incredible.

     The pork arrosticini is a skewer charred with a balance of fatty and lean meat. The bread with lemon butter and the bluefin tuna was fresh but underwhelming. 

     The real star of the show is the mozzarella cart. This dish – or, rather, performance – has your waiter pouring scalding water onto cheese curds before stretching and folding the mozzarella. The actual food is plated beautifully and consists of locally grown heirloom tomatoes and ten-year-aged balsamic vinegar. The meal is designed for two people to eat, so Ana and I finished it easily. 

     For dinner, the only way to go (although the menu changes frequently) is the tortello al uvou. Creating such a culinary masterpiece is no easy feat, as it requires immense precision to put a whole egg yolk into a large tortellini without breaking the shell. When I cut into Rocca’s version of the dish, the egg yolk broke, mixing with the ricotta and pasta to create a heavenly mixture. Anyone who wants to call themself a foodie has to go to Rocca. 

Bar Terroir 

     As expected, Rocca’s sister restaurant did not disappoint. Within the unassuming Cape-style building in Tampa lies an extraordinary French bistro: Bar Terroir. From the moment you step in, the ambient lighting, soft music and high stools transport you to Paris. 

     Beginning your meal with fromage and charcuterie is a must. Fromage, or the cheese course, consisted of the délice de bourgogne and the comté. The bourgogne was like a nutty brie. The soft, creamy center pairs nicely with the crisp baguette and fennel honey.

     The comté, however, was less impressive — it was more reminiscent of a hard supermarket Swiss cheese.

     After this first course, the waiter meticulously set up the silverware. When Ana dropped her oyster fork, a replacement arrived before we could even ask. This fork-drop is a test used by Michelin food critics, and Bar Terroir aced it.

     To start, Ana and I had the West Coast oysters, onion soup and escargot. The oysters were plump and delicious, though I found them thick and briny compared to the East Coast variety. The onion soup was very rich, garnished with crispy shallots and topped with a blanket of gruyere cheese. The best part was the veal broth, which had an incredible depth of flavor with notes of thyme. 

     For dinner, both the ratatouille and gnocchi were very good. While our entrees stuck to a classic French style of cooking, the steak frites were different, featuring a beautifully tenderized hanger steak with a crust to die for. The au poivre was very creamy and definitely had capers in it, though both the waiter and US English Teacher Kristie Dowling insisted they were pink peppercorns. The chef could have come out and I still would have stood my ground. 

     For dessert, I would recommend the banana creme brulee, which is unique in its use of fried plantains.