7 Must-Try Clearwater Florida Restaurants | Best Clearwater Restaurants

7 Must-Try Clearwater Florida Restaurants | Best Clearwater Restaurants

Written By: Gail Clifford | Published By: Foodie Flash Packer | January 3, 2022

https://www.foodieflashpacker.com/clearwater-florida-restaurants/

Clearwater, Florida retains personal roots for my family. My parents honeymooned here back in 1962. They were college students and wouldn’t have had much money. But they retained a love for central Florida that persisted in our trips to Walt Disney World, opened in 1971, and regular return visits. 

Clearwater is a sunny city on the west coast of Florida, north of St Petersburg Beach and part of the Tampa Bay area. 

The 7 Best Clearwater Florida Restaurants

Bascom’s Chop House

3665 Ulmerton Rd // (727) 573-3363

If you’ve followed my stories, you know I’m always in search of a steakhouse that can rival the Taste of Texas in Katy, Texas (see my article on Katy). 

Walking into Bascom’s, it seemed to be off to a great start. Greeted immediately upon entering, early as the restaurant opened, hoping to get into lunch without a reservation (I do recommend reservations), they were able to accommodate me.

One thing they don’t have at Taste of Texas that Bascom’s showcases? A large fish tank filled with beautiful coral.

Seated around the corner from a private dining area with a table for six to eight that showcases both the fish tank and racks of wine bottles, my server, Matthew, took my drink order as he provided the menu.

Quick and efficient, he willingly took my order as soon as he returned with the water, which was delicious (I had problems in northern and central Florida, but the water here in Clearwater was tasty). 

I knew I was going to order the filet with a potato side but perused the menu, in case there was something they were able to tempt me with.

Appetizers offered include shrimp cocktail, crispy calamari, garlic shrimp, fresh shucked oysters, crab martini, Billionaire’s Bacon (I need to write more articles to afford one), or Buffalo Cauliflower. Most of those would be my favorite daughter’s choice, maybe even combine a few to make a meal. But I was steadfast.

Next look. Soups and salads. This part of their menu reminded me of the best steakhouse in Sioux Falls, South Dakota: Foley’s. Bascom’s offers a lobster bisque, French onion gratinee, classic Caesar, The Wedge (tempting!), Bascom’s House, Napa Valley, Seafood Cobb, or Filet Mignon where it is added, with onion straws, to a string mix, tomato and gorgonzola with a vinaigrette cheese. 

If my appetite had been a little smaller, that would’ve been a perfect choice. But not today.

Heidi Stone at the Visitor’s Center recommended the Grouper, so when I looked at the Handheld options and spotted that, it gave me pause. I know to take the recommendations of the locals. But the search for a perfect steak kept me moving.

Bascom’s also offers a Spicy Sicilian on Herbed Ciabatta, classic cheeseburger, bacon stack burger, blackened grouper tacos (tempting!) or shaved prime rib. Next meal, I’m going to get The Wedge and the blackened grouper tacos. Like, let’s make a date and go do it.

Their ‘composed dishes’ made me smile. Ranging from meat loaf and prime rib au jus, Steak Frites, Salmon Florentine, Manhattan cut strip, chicken marsala to the pistachio crusted grouper. it’s the type of things Mom would’ve made, and Dad would’ve loved.

The pasta dishes include shrimp, Bolognese, tenderloin tips stroganoff, and rainbow pad thai. More than I’d expect at a chop house. But that is the Clearwater twist.

Turning my full attention to the Chef’s Prime Cuts, my filet mignon was first and foremost. Offered in six- and ten-ounce servings, I chose the six-ounce. They do offer a NY Strip, Prime Porterhouse, All-Natural NY Strip, Pork Chop (double cut and bleu cheese available), All-natural Bone In Ribeye, Lamb Chops and USDA Prime Ribeye.

I knew I was on the right track when server Matthew nodded. While they have additional sauces, including hollandaise, bearnaise, cabernet reduction or sherry pepper cream, I stayed purist and went without. They also have lobster tail or crab, or Oscar style or diver scallop as add ons, but we were already on to the choice of sides. 

If I hadn’t just purchased a large quantity of spinach and asparagus, I may have been forced to a healthier vegetable. After all, they offer mushrooms & onions, grilled asparagus, creamed spinach, spinach gorgonzola gratinee, sauteed spinach and broccolini. While I haven’t had broccolini in a while, I knew I was going to choose between the rosemary french fries or the garlic mashed potatoes. 

Rosemary is my grandmother’s name, so maybe that would’ve made a better story for this, wrapping a little more genealogy into the tale, but I chose the garlic mashed potatoes.

While the chef prepared my choices, Matthew brought me a breadbasket with herb butter. I knew I wouldn’t be nearly as hungry if I tried the bread, but do you realize how long it takes to grill a steak well done?

Seated alone for the first time in a while, I took photos of the wine regions and some of the décor. Then I succumbed to the draw and tried the rolls. I was impressed to find three distinctly different rolls in the breadbasket. All tasty but distinct. 

They included poppy seed, but the white seeds, not black with a subtler taste, a starfish roll that was the most delightful yeast roll I’ve had in a long while, and a mini-Italian loaf that was perfectly crisp on the outside with that perfectly raised interior. The herb butter was the perfect accompaniment.

The steak was delicious. It tasted as though the chef had done what Ina Garten once taught me to do – grill the edges in a cast iron skillet and then bake. It had a crispy edge which added an extra texture. The garlic mashed potatoes were softer than I’d expected with just the right amount of spice. Accompanied by a liberal offering of onion straws, I wondered if I’d be able to complete the dish.

It was a nice, leisurely lunch. Matthew was perfectly attentive and refilled my water glass as often as I needed. The service truly couldn’t have been better.

When he asked if I was ready for dessert, I just looked at him. He laughed. I told him I didn’t think I should have enough room, but I’d like to be tempted. He told me, before he brought the dessert menu, that his absolute favorite is the crème brulee. He really likes the caramel aspect to it. Favorite daughter would likely have agreed.

While they offer a blueberry cheesecake, key lime pie and Matthew’s favorite, the crème brulee, the ones I was truly tempted by include the flourless chocolate torte (which I almost ordered to go), or one of the Chef’s Signature Desserts, the Root Beer Float. The twists on traditional root beer floats? House caramel, hot candied bacon and whipped cream. Sounds like a great reason to return. 

The other Chef Signature Dessert is a Bananas Foster. With a rum caramel sauce, vanilla bean or cinnamon brown sugar ice cream and whipped cream, let me know if you need a designated driver to get you home (or hotel) after your meal.

I’m so glad I had the opportunity to visit this wonderful restaurant. The steak was delicious, the dark wood furniture and place settings elegant, the laughter from other customers proved the easy attitude you can have with your friends, though they’re very serious about the food.