Datzmojis are HERE and we’re telling you how to get them.

Step aside, Kim K, there’s a new emoji keyboard in town. That’s right, Datzmojis are here, people!

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Add a little Datz, Dough, Roux and DR.BBQ flair to your text messages! Our keyboard features animated versions of our favorite sayings, doughnuts, cocktails and of course BACON. Don’t forget a line-up of Dr.BBQ expressions!

It’s available now in the Apple App Store and Google Play Store.

Are you ready, St.Pete?!

You read that right, Datz is expanding to a second location in Spring of 2018. But, Where?

Drum roll, please…

Downtown St.Petersburg!

Your calls, begging for Cheesy Todds and Money Bread, were answered. Datz will be bringing its famous, Instagram-worthy creations across Tampa Bay, next year. The new restaurant will be location at 180 Central Avenue in the heart of Downtown St.Pete. This convenient store front will walking distance from Bay area staples like the Dali Museum, Sundial Plaza, Al Lang Stadium and more! Datz will be next door neighbors to The Tom James Museum of Western & Wildlife Art, a mecca of “works that evoke the spirit of a wide open frontier and the beauty of life in the wild.”

Datz St.Pete, St.Pete Food, Foodies, Datz, Tampa bay restaurants

You can read more about the expansion news by visiting the Tampa Bay Times and I Love the Burg. Stay tuned to Facebook for updates on the opening and for more fun Datzy news.

datz, Datz St.Pete, St.Pete food

4 Pumpkin Treats you Have to Experience This Fall

It’s finally September, and while it still may be 95 degrees outside, we’re using every excuse we can to begin satisfying our fall cravings. Starting the first of the month, a whole cornucopia (no pun intended) of autumn flavors were made accessible to the world.

Let’s be honest though, the real star during this time of year is always pumpkin. At Datz and Dough, we can assure you that we’ve snuck it into everything possible.

1. Pumpkin Spice Sweet Cream

Our house-made sweet cream, infused with cinnamon, clove and all-spice, is the perfect addition to your cold brew coffee. Keep cool from the Florida heat, while embracing fall in all of its glory.

Cold Brew, Pumpkin Spice, Pumpkin, Fall beverage, fall food

2. Pumpkin Spice and Pumpkin Crème Brulee Doughnuts

The names speak for themselves. They’re decadent and filled with fall flavors that pair perfectly with a cup of hot coffee or your favorite tea.

pumpkin, pumpkin creme brûlée, creme brûlée, fall, doughnuts pumpkin, pumpkin, fall, doughnuts 3. Pumpkin Pie Ice Cream

No matter where you live, ice cream is a classic treat that should be enjoyed throughout the entire year. At Dough, we’ve created a home-made Pumpkin Pie Ice Cream that is the perfect topping to our famous doughnut cone.

Pumpkin, Pumpkin Spice, Ice Cream, Pumpkin Ice Cream, fall ice cream, fall flavors

4. Punkin Pancakes

Datz is giving you an excuse to sneak some pumpkin into your brunch plans. These seasonal pancakes are sprinkled with candied pecans, drizzled with maple syrup, and topped with a generous amount of whipped cream.

This Burger is Gonna Save the Foodie World

Our “Amazon Warrior” burger is getting buzz all over the world! Our Executive Chef, Joe Rivera created it as homage to Wonder Woman, his favorite super hero. The 2017 Wonder Woman film hits theaters on June 2 and this burger will be hitting tables the same day. There’s only a limited amount available and it’s first come, first serve.

To celebrate the Wonder Woman film and “Amazon Warrior” burger, Warner Brothers is partnering with us on a Wonder Woman Swag Giveaway at Datz on Friday, May 26 from 4 to 7 p.m. Stop in for dinner and take home some super cool swag. Limited availability.

For more info about our “Amazon Warrior” burger, check out the press links below.

Time Magazine

Huffington Post

Food & Wine

Delish

Hello Giggles

Creative Loafing

Food Republic

Grubstreet

Tampa Bay Times

Trendhunter

Yahoo

Tampa News

Yahoo France

Food Detik

The “Amazon Warrior” burger is fit for a super hero.

 

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Everything is Better with Puppies

On Wednesday, April 19 we hosted Tampa Tails, a new young professionals group by Humane Society of Tampa Bay. We had adoptable puppies, raffles, and a specialty cocktail made with Tito’s Handmade Vodka. It was awesome and 2 of the pups were adopted!

Humane Society Volunteers holding adoptable puppies at a Tampa Tails Happy Hour at Datz on Wednesday, April 19.
Tampa Tails Members hanging with an adoptable puppy at Datz.
The Tampa Tails Happy Hour in full swing.
Tampa Tails attendees snag some Datchos.
Tampa Tails Members checking out the custom Humane Society bracelets made by local maker, Bourbon & Boweties.
Tampa Tails Member snuggling an adoptable puppy at the Datz Happy Hour event on Wednesday, April 19.

For more info about Tampa Tails, visit TampaTails.com. To adopt an animal and give him or her a forever home, visit HumaneSocietyTampa.org.

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Stir Up Something Awesome for St. Patrick’s Day

 

Whiskey? Check. Bailey’s? Check. Lucky Charms? Check! Our “Irish Breakfast” cocktail has all the right stuff to get you in the spirit of St. Patrick’s Day.

Special thanks to Parade Magazine for featuring our Mixologist, Morgan Zuch’s St. Patty’s Day-inspired cocktail. Get the recipe here.

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Tampa Bay Beer Week is HERE

It’s the most wonderful time of the year: TAMPA BAY BEER WEEK!

Here’s our Tampa Bay Beer Week schedule. Don’t miss out!

Wednesday, March 8: Bell’s Brewery‘s Hopslam
Friday, March 10: Funky Buddha Brewery‘s Last Buffalo in the Park (Barrel-Aged) and Last Snow
Saturday, March 11: Cycle Brewing‘s Datz Lager and Hazelnut Cream & Sugar

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Who’s Headed to SOBE Fest This Weekend?

 

If you’re heading out to SOBE Fest in Miami this weekend, be sure to say “Hi” to Dr. BBQ and grab an order of the Smokey Brisket Potato Chip Nachos he’ll be serving’ up at Bacardi On The Beach. OH. And we can’t forget about his Guava BBQ Sauce. Yum. For more details about Food Network & Cooking Channel’s South Beach Food & Wine Festival and all the food, fun, and celebrity chefs that will be there click here.

You’re not gonna leave this festival without getting to try everything delicious under the foodie sun.

This annual festival goes until February 26, but you can catch Dr. BBQ on 2/25 at Bacardi On The Beach with DJ Ruckus and Rev Run.

Ray “Dr. BBQ” Lampe is bringing his “B” game to the festival. “B” as in BRISKET. Don’t miss out!

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Saved by National Margarita Day

 

Happy National Margarita Day from Datz and Uproxx. Crush on our award-winning margarita, “Kelly Kapowski” today. She won “Tampa Bay’s Best Margarita” in 2016 at Margarita Wars and is still breaking hearts on the daily.

Kelly Kapowski Datz Margarita Award Winning

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Your Mardi Gras Party’s Got Nothin’ on Dr. BBQ

We all know that the best part about a holiday is the food. Ray “Dr. BBQ” Lampe has a gumbo recipe that’ll blow your Mardi Gras party guests out of the water. Be sure to pair it with Roux hot sauce and you’re good to go! For more info on Dr. BBQ, visit his site and Twitter here. Stay tuned for news on the opening of Dr. BBQ in St. Pete’s Edge District and have a happy Fat Tuesday on Feb. 28.

Dr BBQ Ray Lampe

Dr. BBQ’s Smoked Meatball Gumbo

From “Ray Lampe’s Big Green Egg Cookbook”

Makes about 8 servings

This is one of those ideas that I’ve had for a long time and I’m really happy to finally get around to sharing it. Gumbo by nature is a catch all dish that uses what you have. The gravy is key and must be made with a roux and the trinity of onion, celery, and bell pepper but beyond that anything goes. So meatballs seemed like a good idea and after eating this I think you’ll agree that it is. Add okra and skip the file if you like and be sure to serve with plenty of white rice, hot sauce and cold beer.

Meatballs

3/4 pound ground beef

3/4 pound ground pork

2 eggs, lightly beaten

1/4 cup  finely ground Parmesan

¼ cup finely chopped curly parsley

1/2 teaspoon granulated onion

1/2 teaspoon granulated garlic

1 tablespoon salt

1 teaspoon black pepper

½ cup dry breadcrumbs

Roux

1 cup corn oil

1 cup flour

1 large yellow onion, cut into small dice

3 stalks celery, cut into small dice

1 medium green bell peppers, cut into small dice

1 medium red bell pepper cut into small dice

2 cups medium diced andoullie or smoked pork sausage

3 cloves garlic, crushed

2 jalapeno, seeded, deveined and minced

2 and 1/2 cups canned diced tomatoes

6 cups beef stock

1 tablespoon dried thyme

2 teaspoons salt

2 teaspoons black pepper

2 tablespoons File powder

Cooked white rice

Prepare the EGG to indirect at 350° using pecan wood for added smoke flavor. In a large bowl combine the beef and pork breaking it up and mixing well. Pour the eggs over the meat. Sprinkle the parmesan, parsley, granulated onion, granulated garlic, salt, and pepper evenly over the egg. Using your hands mix the meatball mixture well  until fully blended. Sprinkle the breadcrumbs over the top and mix again until well blended. Form sixteen meatballs about the size of golf balls and place them on a large perforated grid that has been sprayed with vegetable spray. If you’re using a scale the meatballs will weigh 2 ounces each. Place the grid of meatballs in the EGG and cook for 45 minutes. While the meatballs cook start the gravy in the kitchen by heating a large cast iron Dutch oven over medium heat. Add the oil and flour and mix well with a wooden spoon. Cook the roux, stirring constantly until it reaches a dark brown chocolate color. This will take 15 to 30 minutes depending on your heat and can’t be rushed. Be very careful not to burn the roux or you’ll need to start all over. Turn the heat down if you feel it’s close to burning. This is particularly high risk towards the end. As soon as you think the roux is dark enough add the onion, celery and bell pepper and continue stirring. This will cool the roux and end the risk of burning. Cook and stir for 5 minutes until the vegetables get soft. Add the garlic and jalapenos. Stir and cook for 1 minute. Add the sausage. Continue cooking and stirring for another 5 minutes. Add the canned tomatoes with their juice, the thyme, salt, and pepper. Mix well. Return to a simmer and cook another 5 minutes. Add the stock, the. Bring to a simmer, cover and cook for 15 minutes, stirring occasionally. When the meatballs are done add them to the gumbo and stir. Place the Dutch oven on the EGG and cover. Cook for 30 minutes stirring once. Remove the lid and cook for another 30 minutes stirring once. Remove the pot from the EGG. Add the file powder and mix well. Serve with white rice.

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