 About the Award Levels
Wine Spectator's Restaurant Wine List Awards recognize
restaurants whose wine lists offer interesting selections, are
appropriate to their cuisine and appeal to a wide range of wine
lovers.
Award of Excellence
2,827 winners
Our award, for lists that offer a well-chosen selection of
quality producers, along with a thematic match to the menu in
both price and style. Typically, these lists offer at least 100
selections.
Parkshore Grill
Best Sidewalk Cafe
With outdoor patio seating or cool air inside, Chef
Tyson Grant really knows how to prepare a delicious lunch,
dinner or dessert entree and uses only the freshest
ingredients. The perfect spot for people watching along
Beach Drive in St. Petersburg.
 "BEST CONTEMPORARY CUISINE "
Tampa Bay Magazine 2011
This beautifully
designed Beach Drive restaurant has Chef Tyson Grant
preparing things such as pan fried grouper Cakes, and beef
Wellington for their upscale patrons. Owner Steve Westphal's
sophisticated dining spot has tables both indoors and out
and an elegant bar, as well as valet parking.
Our Beef Wellington
Selected One of
"Simply the Best 10"
by
Tampa Bay Illustrated 2009
Here's an
opportunity to enjoy a truly magnificent yet traditional
dish without having to sit in a stuffy dining room with
relatives during the holidays. Whether you dine inside
Parkshore's glossy interior or outside on their fabulous
people watching patio, Chef Tyson Grant's tender filet beef
Wellington with Portabella and liver pate offers a neat
purse of pastry to celebrate any occasion.
St.
Petersburg Times Editor's Pick
"...finely crafted American cuisine with a twist. Lump crab
is listed under salads but defies the definition: a stack of
crab, avocado, cucumber and tomato with mixed greens
floating on top and some emulsified mango dotting the plate.
Delightful. So is the beef carpaccio, thin, perfectly seared
slices of tenderloin with a peppery bite and a touch of
truffle oil..."
Tom Scherberger,
St. Pete
Times
They like us.
They
REALLY like us!
Reserve List: Parkshore Grill,
St. Petersburg, FL
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 Chef
Tyson Grant: Sustainable Foods
Published: October 10, 2011
The food industry can be very damaging to
the environment. That's why many people are
looking for something called Sustainable
dining. Chef Tyson Grant from Parkshore
Grill visits the "Daytime" kitchen to tell
us about it while preparing a delicious Red
Fish.
As more and more sustainability movements
are brought to the public's attention, the
sustainability of our oceans, specifically
seafood fisheries, is of increasing concern.
The Seafood Now program is dedicated to
bringing viable business solutions to not
only the consumer, but chefs, restaurant
owners, seafood buyers and distributors. By
informing people about the issues that we
face with the ever-depletion of the largest
protein source on the planet, we will also
be providing them with solutions that will
contribute to the overall revitalization of
the world's fisheries.
The goal of the Seafood Now Council is for
The Florida Aquarium to become the go-to
regional organization leading the charge on
these efforts. By partnering with Monterey
Bay Aquarium's Seafood Watch program we will
be able to bring up-to-date, valid,
science-based information about the state of
the world's fisheries to the community.
Also, by teaming up with individuals all
along the "food chain," from the individuals
catching the fish, to the buyers, providers,
chefs, and ultimately the consumers, we plan
to reach each point along the way to ensure
that each perspective is considered. By
offering visitor education, as well as
onsite and offsite events to reach out to
various community groups, we hope to reach
complete "sustainable seafood saturation"
throughout the community
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Chef Tyson on What's Right with Tampa Bay
Garden honors baby's memory
See
Chef Tyson prepare a perfect hogfish...
Chef Tyson
and Emeril at
Zoe's Garden @ All Children's Hospital
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