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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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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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!

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Gasparilla is Upon Us, But so is Good Beer

If you grew up in Tampa, you’ve become very familiar with loud booming sounds in January. Those sounds would be pirate’s canons because Tampa is cool enough to have a month-long celebration of Tampa’s quirky history. And of course there’s booze. Lots of it!

At Datz we’ll be closed on January 28, but that doesn’t mean you can’t enjoy all of our boozy Gasparilla offerings. Check ’em out below, mateys.

AAAAAAARGHHHHH.

Gasparilla Tampa 2017 Pirate Ship

 

Craft Beers on Tap:
Cigar City Invasion
Ballast Point Victory at Sea
Heavy Seas Tropicannon
Darwin Pirata Pilsner

 

Featured Gasparilla Cocktail:
Dirty Pirate Booty
Siesta Key silver, Mount Gay black barrel, banana liqueur, cinnamon, lemon, tiki bitters topped with ground mace. Served in a pirate mug.

 

Dirty Pirate Booty 1
Dirty Pirate Booty Datz Tampa Cocktail for Gasparilla
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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.

 

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National Championship Fun

The whole city of Tampa has been taken over by the College Football National Championship and we LOVE it. There are so many more foodies in town and there’s more stuff to do than you can shake a Cheesy Todd at. Coy Wire from CNN/HLN came to see us!

Coy Wire CNN HLN Datz CFBPlayoff National Championship
The awesome Coy Wire came to see us!
Coy Wire CNN HLN Datz CFBPlayoff National Championship Cheesy Todd
CNN’s Coy Wire is cheesin’ with one of our managers, Curtis and The Cheesy Todd.
Coy Wire CNN HLN Datz CFBPlayoff National Championship Crew Food Fight
The CNN/HLN crew had a food fight over our brunch and lunch dishes.

We also stopped in for a visit on ABC’s The Morning Blend with Tampa Bay Sports Commission. We talked about the Championship’s effect on Tampa and about how amazing of an idea it is to have our chili-covered Datchos at upcoming tailgating events here.

The Morning Blend ABC New Tampa Bay Sports Commission Datz Tampa CFBPlayoff National Championship
Datz Executive Chef Keith Williamson with Claire Lessinger from Tampa Bay Sports Commission on The Morning Blend.

We’ve also joined in on the fun by jumping onboard Social Passport and Taste of the Championship. Have dinner with us between January 6 and 9 and score a complimentary dessert with your dinner purchase if you check in with us on the CFB Playoff mobile app (Our sister restaurant, Roux has the same offer and our bakery next door, Dough is offering 10% off your dessert with a check in). Also! We’ll be at The Florida Aquarium on Sunday, January 8 for with a dozen other amazing, local restaurants to welcome the National Championship teams to Tampa. We hope to see you soon and wish both Alabama and Clemson good luck.

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The Naughty List was THE List to Be On

You know you’re on the right track when Uproxx and Parade say so.

Foodies, behold– The Naughty List was THE Christmas cocktail this year. We loved it and we hope you did, too.

Ingredients:
1 oz Buffalo Trace Bourbon
½ oz Giffard Vanilla Liqueur
½ oz Grind Espresso Liqueur
2 oz housemade cold brew coffee
½ oz half-and-half

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

Preparation:
– 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.

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