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.
Happy National Cheat Day, foodies! Every 4th Thursday in January we’ll be celebrating a guilt-free day of enjoying our favorite foods. One of the best foods to cheat with is our famous burger, The Cheesy Todd. Check out when Jesse Palmer from Good Morning America visited us to try it here, and learn how to make it at home with our recipe below.
Mac & Cheese Bun Ingredients:
1/2 tbsp salt
1/2 gal water
3 cups dry macaroni
1 cans (12 oz) condensed milk
3 cups mixed cheddar cheese
1/2 cup pickled jalapeño (rough chop)
1/2 cup cooked Nueske’s bacon (rough chop)
3 cups all purpose flour
3 cups egg whites
3 cups panko
2 mac & cheese buns lightly deep fried
1 6 oz 80/20 beef patty grilled to desired temperature
1 slice red onion
2 slices tomato
1/4 cup shredded leaf lettuce
3 pieces thinly sliced pickle
1 each 6 inch long bamboo skewer
Mac N’ Cheese Buns:
Bring 1/2 gallon of water to a boil that has been seasoned with salt. Cook until al dente (about 8-10 minutes) strain and reserve.
In a separate pot, bring condensed milk to a low simmer. Add cheddar cheese and mix until smooth. Add jalapeño and bacon, then continue to mix until combination is thoroughly mixed. Now add cooked pasta and mix until all ingredients all well blended. Pour mixture directly onto a ½ sheet pan and spread mixture all the way to the corners until even. Refrigerate 2-3 hours until completely cool. This can be made a day or two in advance. With a 3 ½ inch ring mold (cookie cutter will work), cut circles out of mac & cheese mix and set aside.
Breading the Mac N’ Cheese:
Using three separate pans, place flour in one, egg white in another, and panko in the last. Take your mac & cheese disc and lightly flour all sides, then place into egg whites and coat all sides completely. Shake off excess and place in panko, pushing down lightly so breadcrumbs stick. (Note: It is a good idea to keep one hand free of wet ingredients to do the final coating of panko on disk. Make sure your mac & cheese discs are chilled before breading so they hold their shape better.)
Frying the Mac N’ Cheese:
In a deep pot with high temperature thermometer, bring 1 gallon of peanut oil to 350 degrees F. Gently place 2 or 3 discs at a time and cook until golden brown. Remove with slotted spoon or spiderweb and place on paper towel to absorb excess oil. (Note: If you have a peanut allergy you may use vegetable oil instead.)
Cheesy Todd Assembly:
Lay first mac & cheese bun flat on plate. Top with grilled hamburger patty. Top the burger with thinly sliced pickle, tomato slices, onion, and shredded lettuce. Place remaining bun on top and put skewer through the middle of the middle of the buns to secure.
Foodies, behold– The Naughty List was THE Christmas cocktail this year. We loved it and we hope you did, too.
For the Mint Chocolate infused whipped cream:
5 dashes Fee Brothers Chocolate Bitters
10 dashes Fee Brothers Mint Bitters
4 dashes vanilla extract
2 cups heavy whipping cream
1 candy cane
– Whip all mint chocolate whipped cream ingredients together until cream starts to thicken to stiffened peaks.
– Combine all ingredients (except whipped cream) in a mixing tin.
– Shake until well chilled.
– Strain into ice filled brandy snifter.
– Top with mint chocolate whipped cream and candy cane.
You’ve asked for more Sunday brunch and GUESS WHAT. We’re gonna do it! We’ll be open for Sunday brunch until 8 p.m. beginning October 9. Datz right– Monkey Bread, The Cheesy Todd, Waffles N’ Tweet…. the whole brunch menu until 8 p.m.
Brunch for dinner? Heck yes.
Our sister bakery, Dough will also be open late to meet all of your sweet needs, including award-winning doughnuts, ice cream, cupcakes and more.
So. Who’s ready for Brinner???????????
Brunching with us? Text ahead! Text ‘Datz’ to 626-414-3210 and it puts you on the list. See you soon, foodies.
Recently on The Morning Blend we showed foodies how to candy bacon AND how to pickle your own awesome garnishes for the perfect at home Bloody Mary bar. Check ’em out!
Learn how to candy bacon 3 ways with our Executive Chef Keith Williamson:
Learn how to pickle your own Bloody Mary garnishes at home with Illene Sofranko of Urban Canning Co. and our Mixologist Morgan Zuch:
We all have mixed feelings about the start of a new school year and our kids leveling up a grade.
Whether you’re Team Woo Hoo or Team Boo Hoo (or a mix of both), join Datz and Tampa Bay Bloggers for a brunch full of commiseration and a complimentary mimosa when you order breakfast or lunch at Boo Hoo Woo Hoo 2016.
We’ll also have Mom’s Survivial Kits for the first 20 moms that join us.
Calling all Pokemon Go trainers– come into Datz Monday, July 18 – Thursday, 21 from 4 to 6 P.M. and win*!
Level 3: 50% off a Draft Beer
Level 5: Free Draft Beer (1)
Level 8: Free Order of Poke Balls (aka Mac Bites)
Level 13: Free Cocktail
Level 21: Free Entree
Also– we may or may not be droppin’ some Lures, so stay tuned! *With purchase of another food or drink. One per person. Must show your level in the Pokemon Go app to your server or bartender to redeem. (July 18 – 21 from 4 to 6 p.m.)
We’re stoked to report that we have the BEST Instagram in Tampa! We were honored with this award on Social Media Day Tampa 2016, hosted by Never Have I Ever. Thanks for inspiring to us to keep sharing drool-worthy photos, Tampa. And if you’re not already, follow us here.
Happy Independence Day, foodies! Celebrate with us over mimosas, Datz-A-Mary Bloody Marys, burgers, and Waffles N’ Tweet.
DATZ RIGHT. We’ll be serving up brunch on Monday, July 4 from 8:30 to 3 p.m. Join us for the brunch (or dinner that night) and we’ll celebrate together.
You can check out our brunch menu here. Text ahead! You just text Datz to 626-414-3210 and BOOM–it puts you on the list. See you soon!
Hey, foodies! Meet Geno Knight of WQYK and Geno Ate Tampa. He’s got some great local recommendations, including Italian and Mexican. Let us know if you try any of Geno’s favorites with the hashtags #GenoAteTampa and #datz4foodies and have a great weekend.
What are 3 words you’d use to describe yourself.
Hungry, fed, full.
What made you start Geno Ate Tampa?
I liked the name because it conveys how much I eat. I’m a big boy… 6’4 and about 270. So Geno Ate Tampa seemed both funny and on point. It was just a hashtag I started using a few months back because my food pics seemed to get the most reaction out of my listeners. Instead of free concert tickets or song requests, my cell phone shots of my food finds were what people reacted to the most. So I bought GenoAteTampa.com, started a secondary Twitter account @GenoAteTampa and started using the hashtag on Twitter and Instagram to isolate my foodie posts from the radio stuff. Geno Ate Tampa just seemed to perfectly convey the size of my appetite.
What’s the best food you’ve discovered from Geno Ate Tampa?
After complaining about the lack of good Mexican food in Tampa Bay, listeners pointed me to Miguel’s on Kennedy. It’s been my go to ever since. The Alambres is all I ever order. After working for a radio station in California for 6 years, I was spoiled. But Miguel’s has made Tampa my new home.
How about the best cocktail?
I’m more of a beer guy. Before a Rays game last week, I dropped in to try out Brooklyn South. $3 microbrews? You won’t find that in The Trop. The Orange Wheat by St. Pete Brewing was fantastic. It’s a great beer for Florida summer, which is 9 months long. On the Tampa side, I love the dive bars in Ybor.
Unfortunately my favorite dessert is only available for about 10 days every year. It’s the funnel bacon on a stick at the Florida Strawberry Festival. I’ve been ranting and raving about it on QYK ever since it was created for the 2015 festival. The vendor that made it, “The Best Around Inc,” usually does a new item every year for Plant City. But I raised such a fuss about it, they brought it back for a second year this year. “Mama Jane” takes a stick of bacon, dips it in funnel cake batter, fries it for about a minute or two, sprinkles powdered sugar over it and finishes it off with a maple butter glaze drizzle. It’s life changing. It just kills me it’s something you can only get one week a year. But if I had it available to me all the time, that would probably kill me too.
What’s your favorite food on the Datz menu?
The doughnut case is my favorite 4 square feet in all of Tampa Bay. The Butterfinger is probably the favorite. Although I think your burgers are often overlooked and underrated too.
What’s your favorite food and why is it your favorite?
Find me a good spot for chicken parmesan and you’re a friend for life. My family has a big Italian foods business back in Maine. So I grew up with those smells… oregano, olives, cheese, wine. Bernini’s in Ybor is good, but my favorite is a hole in the wall in a strip mall in St Pete called Italia Mia. The old Italian woman who always waits on my table is my favorite person in Tampa Bay.
Share a food with us that you’ve seen on the internet and would love to try.
You accommodated that request. When the doughnut ice cream cone went viral a few months ago, Datz was my first thought. You’re the doughnut king. I tweeted you guys the challenge. You made it happen.
What do you think about Tampa’s food scene?
This is my 5th year here and I’m still discovering it. Before moving here, I’d heard all about Bern’s. But I love to find the atypical spots… places that cater to transplants like me. I love Cappy’s deep dish Chicago pizza, a bottle of a hard to find German soda called Mezzo Mix in Brandon at Euro Cafe, or if I want a real local experience, the grouper sandwich at I.C. Sharks always works.
What’s another city’s food scene would you like to try?
Chicago. I’ve been on connecting flights a million times but have never had a chance to explore the city. Flights from Tampa are super cheap. But I’ll wait ’til the cold is gone. I moved to Florida for a reason.
What’s the most adventurous thing you’ve ever eaten?
I’m a wimp when it comes to exotic food.
What’s your best advice on how to adult?
Never lose the mindset you had as a kid when anything was possible and you didn’t care about carbs.