Tampa Bay Business Journal story about how South Tampa’s CRU Cellars has transformed itself from a retail wine shop that happened to serve wine by the glass into a full-fledged bistro.
Indeed, they recently hired Brad Sobo as executive chef. The former SideBern’s chef totally revamped the menu, which he’s debuting now. Brad’s new menu features nifty stuff like blackened octopus, coffee-rubbed strip steak and duck rillette. Daily specials riff on local and seasonal produce and meats. And they’re getting lots of cool new wines – on the menu and on the shelves.