Del Frisco's Grille Opens in Tampa

Executive Chef Ben Bowman will lead the culinary team at the new location.
Executive Chef Ben Bowman will lead the culinary team at the new location. Image Used with Permission

Del Frisco’s Restaurant Group opened its newest Del Frisco's Grille in Tampa, Fla. at 4138 W. Boy Scout Blvd.

This marks the 15thth Del Frisco's Grille across the country, and the 45thth restaurant overall for Del Frisco's Restaurant Group, which also owns and operates 11 Del Frisco Double Eagle and 19 Sullivan's Steakhouse locations.

Del Frisco's Grille in Tampa is the newest tenant to open in the bustling Boy Scout Blvd. area across from International Plaza. Complimentary valet parking is offered.

Guests can take advantage of the attractive seasonal weather on the covered rooftop deck which includes a full bar, large community tables, casual lounge chairs, and booth seating. Spanning almost 9,000 square feet, Del Frisco's Grille has a guest capacity of more than 330 people for both indoor and outdoor seating.

Leading the culinary team at Del Frisco's Grille in Tampa is Executive Chef Ben Bowman. The Tampa Grille will feature a menu of favorites and locally inspired dishes including pulled pork empanadas, plantain crusted grouper, pressed Cuban sandwich, and local craft beers.

Fans of the Grille will delight in a familiar menu featuring fresh, approachable cuisine that includes cheesesteak eggrolls with sweet & spicy chili sauce, chopped ahi tacos stuffed with tuna tartare and avocado, and wood-fired flatbreads. Staying true to The Grille's tradition of premium steaks and seafood, the stars of the menu include the prime New York strip, the shaved prime steak sandwich, and sole francese with lump crab & chive-lemon butter.

The Grille is now open regularly Monday through Saturday for lunch from 11:30 a.m. until 4 p.m. Dinner is served Sunday through Thursday from 4 p.m. until 10 p.m. and Friday through Saturday from 4 p.m. until 11 p.m. Sunday brunch is available from 11 a.m. until 4 p.m.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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