“It’s got a groove, it’s got a meaning, Grease is the time, is the place, is the motion, Grease is the way we are feeling.” – Barry Gibb
As I drive my faithful Volvo to the newly updated Chill restaurant on St. Pete Beach, “Grease” is on air on The Dove (WDUV), my favorite local radio station. That tune made famous by the legendary Frankie Valli has been a favorite of mine for years. Whenever I hear those lyrics I instantly swing into a very merry mode.
Upon entering the restaurant I realize I am still humming those timeless lyrics. They are a dead-on doppelganger for Chill: The time – a Friday night. The place – Chill’s new location on quaint Corey Avenue. The motion – lots of folks having loads of fun.
The night is young, about seven o’clock when we arrive. Sweet aromas waft from the kitchen; fruity scents of vodka infused drinks permeate the air. To add to the ambience there’s piano tunes by Carl, a local celeb playing an assortment of golden oldies. The crowd loves it, gleeful as a pack of teens at the newest craft beer opening.
Chill owners Ruthie and Paul Buxbaum obviously have a passion for food and an affinity for hospitality. I’m totally impressed with the conviviality, politeness and cheerfulness of staffers. It’s the kind of place that locals know about, not just your early bird diners, but high-rollers as well.
In January 2011 the duo started their culinary journey with a coffee shop called “Steam” on Gulf Boulevard. Then they added “Chill,” just recently moving the popular restaurant to quaint Corey Avenue, close enough to the Gulf of Mexico where you can feel the warm tropical breezes. This new location has a large, spacious, comfy bar, perfect for single diners. There’s also an inviting outdoor area to dine alfresco, but do get there early since seats are grabbed straight away.
But now to the important part– the food!
It’s a cornucopia of a menu and for some a bit confusing since nearly every item in every dish is described cookbook style. The oh-so many choices and arrangement of the menu make it difficult to choose. Good idea to ask your server how large the portions are and which are his favorites.Chill is much about “Small Plates,” but to our surprise these “palate primers” are large, many even entree-sized. For instance, Brie with Shallots, Spinach, Bacon & Mushroom, priced at only $12, is plenty for three of us an appetizer. Bubbly brie, sautéed leeks and shallots, chunks of apple wood bacon, fresh mushrooms and an assortment of flavorful herbs make for an unforgettable dish. A hands-down winner.
Another delicious dish is Roasted Spaghetti Squash, perfect for calorie counters. It’s served with a homemade tomato sauce and an excellent ratatouille.
One of my guests is still bragging on the ambrosial Pomegranate Champagne Salad done with a mesclun of mixed greens, fresh cukes and tomatoes, a sprinkling of quality gorgonzola, then splashed with lovely pomegranate-based vinaigrette, and only $7.
Other dishes sampled are the Piscatorial delight made with fresh red grouper and the espresso rubbed beef. My only complaint on these is the small size of the dishes. The exception, plated perfectly, is lump crab cakes served with a lovely remoulade.
A new menu features salmon, Mahi, New York Strip and a Filet, Blackened Chicken, Pasta Carbonara and a fresh herbed Rack of Lamb. The “Rack” is outstanding and reasonably priced, as is the entire menu.
There’s also a lively Sunday brunch (not to be confused with “buffet”) where offerings are generous, innovative and delicious, including a comprehensive Bloody Mary Bar. There’s an excellent version of Shrimp and Grits with large shrimp and a luscious creamy lobster bisque style base that blankets a large portion of snowy white grits. There was so much I ate the rest for breakfast the next day.
There is not a long list of desserts. Perhaps because you are already so well fed that there’s hardly room for another spoonful. Yet, we cannot resist, so my guests and I order one of each: Red velvet cake made with bread pudding, Flourless Chocolate Cake and my favorite, their rendition of Bananas Foster made with fresh crepes and served with vanilla ice cream.
There’s a fun list of “Share Your Happy” happy hour cocktails, and a lovely traditional red sangria lace with orange and cinnamon. Specialty cocktails
include a luscious “Espressotini” and an ‘Endless Summer” cocktail made with St. Augustine vodka. The wine list could and should be improved to list a greater assortment along with vintages. After all, a 1995 Cabernet is of course much more savory than a 2013.
Another favorite lyric of mine from “Grease” —somewhat transcendental— reads, “this is a life of illusion, a life of control mixed with confusion, what’re we doin’ here? Well, if you’re at Chill, I promise, you’re having a great dining experience.
Chill is located at 357 Corey Ave., St. Pete Beach, FL 33706
Open Daily 8 am – 11:30 pm • Cocktail Happy hours 3 – 6 pm.
727-360 CHILL (2445) • www.chillstpetebeach.com
Story by Joyce LaFray • Photos by Tropical Focus
