C U I S I N E
A GOURMET FIND
Cuvée 103 Bistro and Wine Bar
By Margaret Word Burnside and Aaron R. Fodiman
ONE OF THIS AREA’S CULINARY
t reasure s i s tucked away in
Northwood Commons on the
southeast corner of McMullen Booth and
Enterprise Roads in the Countryside area
of Clearwater. This charming restaurant
is so much more than the wine bar that
husband and wife team John and Dana
Zias envisioned when they first opened it
about 18 months ago. This restaurant has
a chic, yet casual ambience. The bar runs
along one side, open to the dining area,
with a spot for entertainment at the front,
just before the bar. The “103” in the name
is for the suite number of the restaurant
and the “Cuvée” is the wine term meaning
“blended.”
The seasonal menu is relatively small, but
offers something for most tastes. The
current menu offers appetizers such as a
Tempura Shrimp with spicy cabbage
slaw, Fried Goat Cheese, Filipino Style
Pork Belly, Lobster Grilled Cheese, a
Duck Spring Roll, and a Cheese and
others or on your own, as the prices are
moderate for the quality that they serve.
There is music Thursday, Friday and
Saturday evenings that provides a
pleasant background, without drowning
out your conversation. They open each
day, Monday through Saturday, at 4 PM
and are closed on Sundays. Be sure to put
Cuvée 103 on your dining list. You will
be glad you did.
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EDITOR’S NOTE: Cuvée 103 Bistro and
Wine Bar is at 2454 McMullen Booth Road,
Unit 103 in Northwood Commons (the
southeast corner of Enterprise and McMullen
Booth Roads) in the Countryside area of
Clearwater, (727) 726-0350.
Photography by Noraa
The menu at Cuvée 103 changes seasonally.
Charcuterie platter to begin your meal.
Salads include a Grilled Caesar or Baby
Greens, and the soup choices are a
Tomato Basil Bisque or their Soup of the
Day. The hear t of the menu offers
standards, each with its own unique
touch and presentation. There is a great
Hanger Steak Au Poivre, a Sous Vide
Roasted Chicken with risotto, a Duck
Confit, a Fresh Fish of the Day, a Bacon
Wrapped Tenderloin Filet, a Sausage
Stuffed Pork Tenderloin, along with Pan
Seared Diver Scallops, and one or two
specials of the day.
The homemade desserts change at the
whim of their excellent pastry chef, and
the extensive wine list has a unique
selection by the glass or bottle that you
will find to hold some unusual tastes and
vintages that will magnify your dining
choices. This American cuisine with a
twist is further enhanced by excellent
service that is competent, but not fussy.
This is a place to dine regularly, with
176 TAMPA BAY MAGAZINE MAY/JUNE 2015