CUAISR ITNE
34 YEARS OF EXCELLENCE
Donatello’s
By Margaret Word Burnside and Aaron R. Fodiman
Photography by Noraa
The Dover sole is one of the many items served at Donatello’s that can only be
found at the best of restaurants.
NOVEMBER/DECEMBER 2018 | TAMPA BAY MAGAZINE 171
W hen we first dined at Donatello’s
in 1984, we felt that it set a
new standard of excellence for
fine dining in the Tampa Bay
area. We immediately recommended it
for awards from the American Academy
of Hospitality Sciences and other rating
services such as Zagat. We are pleased
to say that Donatello’s is still at the top
of our list for elegant dining today. From
the gracious greeting as you enter to the
superb service and delicious meals being
served in the soothing décor to each
woman receiving a long stem red rose as
she leaves, Donatello’s has maintained its
high standards.
Gino Tiozzio has learned well at his
father’s knee and may even have surpassed
him, as he now controls the kitchen and
the dining areas. Gino is the epitome of
a restaurateur. His warm, brilliant smile
is filled with grace, as he glides around
Dining at Donatello’s is a pleasure
for more than the quality of the food it
serves. It is a total experience, as tables are
romantically lit and covered with pastel
cloths to relax your senses with enough
space between the tables to provide a
feeling of comfort and privacy. Here your
conversations remain private and you
relax in the luxurious surroundings while
being pampered with attentive service.
Be sure to leave room for one of their
delightful desserts that are created in their
own kitchen for the perfect conclusion to
an evening of gastronomical ecstasy. When
you depart Donatello’s, your thoughts will
probably turn to calculating how soon
you can return. Dining here brings a fond
remembrance. 9
EDITOR’S NOTE: Donatello’s is located at
232 N. Dale Mabry Highway in Tampa, (813)
875-6660.
Donatello’s, appearing to be everywhere
at once. It is this dedication to perfection
that makes Donatello’s a leader in gourmet
dining.
The extensive menu offers familiar
standards along with some modern
touches. Tuxedoed waiters watch your
every move, and no glass stays empty
for long. The wine list will satisfy any
connoisseur, and the quality of the
ingredients is extraordinary.
It’s common to have a favorite dish
here. Whether you select Dover sole,
veal shank osso buco, agnolotti stuffed
pasta, or rack of lamb, you are bound to
be overwhelmed by the care in preparation
and presentation. Their 14-ounce New
York strip steak, lobster thermidor,
linguine with Maine lobster, or poached
salmon are sheer perfection. Their sauces
are filled with flavor, and whichever item
you choose is bound to please.