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.

 

Follow us on FacebookTwitter, and Instagram.

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.

Follow us on FacebookTwitter, and Instagram.

 

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.

Datz Tampa Logo

Follow us on FacebookTwitter, and Instagram.

Keep Calm and Cheat On

 

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.

National Cheat Day 2017 Proclamation 2

Ingredients

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)

Breading Ingredients:

3 cups all purpose flour

3 cups egg whites

3 cups panko

Assembly Ingredients:

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

Preparation

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.

Enjoy!

Datz Tampa Logo
Follow us on FacebookTwitter, and Instagram.

Beer is Not Just For Drinking…

 

…..because it’s also for eating. One of our most popular appetizers in “Nom Nom” and it includes 3 fluffy, perfectly salted soft pretzel sticks with a side of beer cheese for dipping. Our beer cheese is made with Cigar City Brewing‘s Jai Alai and “Nom Nom” is an awesome #NationalCheatDay food. Show us what you’ll be cheating with on social media on our birthday, aka, National Cheat Day, on January 26. Keep calm and cheat on.

 

Datz Tampa Logo

Follow us on FacebookTwitter, and Instagram.

Strawberry Fields Forever

img_9326
Photo by Jenn Thai

On Tuesday, November 29 Datz Restaurant Group (DRG) visited a Florida strawberry farm in Plant City. And it was awesome. And we’ll stop talking in third person beginning right……now.

We met with the Florida Strawberry Grower’s Association (FSGA) and Isabel Laessig from Family Foodie and Sunday Supper Movement. We ate fresh, delicious strawberries practically grown in our backyard. We had a strawberry picking contest with some of our favorite local bloggers and Instagrammers: Jenn Thai, Tracy Guida, and Ryan Rodriguez. Even Creative Loafing came out with us to learn about these locally grown berries, which was a ton of fun. We drove an enormous tractor and managed not to hurt anyone or any strawberries. It was a good day.

Keep an eye out for Datz, Dough, and Roux’s Florida strawberry-inspired dishes and sweets. Datz will have a revamped menu in January that’ll include dishes made with Florida strawberries. Dough will have a Florida strawberry Doughnut Ice Cream Cone and Roux will also have some Florida strawberry magic up their chef sleeves. Take a look at our Florida strawberry adventures below.

img_9291
(Photo by Jenn Thai) See all the little bits of red in the field? Those are fresh Florida strawberries!
img_3826
The Datz Restaurant Group crew (Executive Chef Keith Williamson, Co-owner Suzanne Perry, Communications & PR Manager Gina Moccio, Kitchen Manager Afton McDermott, Sous Chef Jon Hurrah), bloggers, and members of the Florida Strawberry Grower’s Association posed for a pic (and a Boomerang, of course– which you can check out on Instagram).
img_3795
Florida strawberries are amazing whether it’s just one or there’s a whole bunch.
img_9346
(Photo by Jenn Thai) From left to right: Andy, Strawberry Sue and Mark of the Florida Strawberry Grower’s Association.
img_3814
Datz’s Executive Chef Keith Williamson is really excited to be in Plant City for the day.
img_3786
The winning team from the Florida strawberry picking contest gives us all a victory wave with strawberries in tow. From Left to right: Datz’s Kitchen Manager, Afton; Andy of the FSGA; Datz’s Executive Chef Keith; and blogger, Jenn Thai.
img_9332
(Photo by Jenn Thai) Chef Keith and his new whip.
img_9353
(Photo by Jenn Thai) Executive Director and Florida strawberry man, Kenneth Parker.
img_9369
(Photo by Jenn Thai) Strawberry Sue was nice enough to make us chocolate covered Florida strawberries. We ate them ALL. And we’re not sorry.
img_9372
(Photo by Jenn Thai) We had so many Florida strawberry treats to choose from during our picnic lunch after we visited the strawberry farm.
img_3888
Florida strawberries for the win.
img_3837
“Put out your hands!” – Tony Pullaro, DRG Marketing & PR Manager.      We like to have fun and offer delicious food with high-quality ingredients. Florida strawberries will be one of those ingredients. Thanks for joining us on our farm-venture.

 

datz-Name-neon-lights-on2

Follow us on FacebookTwitter, and Instagram.

 

 

Now Offering Brinner on Sundays

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.

Screen Shot 2016-06-17 at 3.28.34 PM

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???????????
monkey-bread

Brunching with us? Text ahead! Text ‘Datz’ to 626-414-3210 and it puts you on the list. See you soon, foodies.

datz-Name-neon-lights-on2

Follow us on FacebookTwitter, and Instagram.

Don’t Miss Out on the Dr. BBQ’s Pop Up 9/29

Foodies! Magic is happening RIGHT NOW. Datz Restaurant Group and UberEats are bringing a Dr. BBQ’s Pop Up to you on Thursday, September 29 beginning at 11 a.m. This is a mobile event on the UberEats app only.

For a limited time, we’ll have $5 lunch boxes prepared for you to order via the app that includes a slow smoked Cheshire Farms pulled pork sandwich, Ray “Dr. BBQ” Lampe’s house-made barbecue sauce, bacon and blue cheese coleslaw, Kool-Aid pickle, and maple-glazed bacon chocolate chip cookie bites on the side. Watch Ray “Dr. BBQ” Lampe build a lunch box here.

img_6016

Order one of these bad boys from 11 a.m. to 2 p.m. (while supplies last) on the UberEats app. You must be within a 5 mile radius of South MacDill and Euclid in South Tampa to order. Maximum of 4 per person. Adjustments or changes to the meal on offer cannot be accommodated for this promotion.

ABC's The Morning Blend Host, Natalie Taylor with Ray "Dr. BBQ" Lampe showing off the Dr. BBQ's UberEats Pop Up meal.
ABC’s The Morning Blend Host, Natalie Taylor with Ray “Dr. BBQ” Lampe showing off the Dr. BBQ’s UberEats Pop Up meal.

If you’ve been living under a rock and didn’t know about the upcoming Dr. BBQ’s restaurant opening in St. Pete’s Edge District in 2017, here are some more details from Tampa Bay Times’ Laura Reiley here and here.

datz-Name-neon-lights-on2

Follow us on FacebookTwitter, and Instagram!

How Many Mac Bites Do You Want?

We make our Mac Bites in house daily, and every day they’re bacon and jalapeño cheesy, gooey, and delicious. You can order ’em as an appetizer or go really BIG and order The Cheesy Todd, which is a burger with “buns” made of our Mac Bites. Check out part of the cheesy process here and watch us on Good Morning America here. GMA host, Jesse Palmer, called The Cheesy Todd “the mother of all burgers.”

 

datz-Name-neon-lights-on2

Follow us on FacebookTwitter, and Instagram!

 

Are you Team Woo Hoo or Team Boo Hoo?

 

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.

IMG_0605
We’ll also have Mom’s Survivial Kits for the first 20 moms that join us.

Tell us if you’re #TeamWooHoo or #TeamBooHoo on Twitter. Join our Facebook event here.

datz-Name-neon-lights-on2

Follow us on FacebookTwitter, and Instagram!