DINING OUT
42 StPeteLifeMag.com November/December 2018
PHOTOS/BIRCH & VINE
New chef, new menu bring globally
inspired cuisine to a St. Pete favorite
Most nights, the queue waiting for the elevator outside the front
door of the Birchwood Hotel on Beach Drive is to be expected. The
Canopy, the hotel’s sleek, elegant rooftop lounge, is the hippest
gathering spot in town, with a lively nightlclub ambiance, writehome
about craft cocktails, and spectacular views of Straub Park,
the downtown skyline and Tampa Bay.
But The Canopy is not the only venue drawing rave reviews for
the venerable boutique hotel. Just as downtown St. Petersburg
is thriving, so is the kitchen at Birch & Vine with Executive
Chef Lee Aquino at the helm. Coming on board in January, he
spent countless hours creating a more modern and visually
exciting menu with a focus on locally sourced, fresh, and organic
presentations. The menu debuted in August.
The Amelia Island native picked up some chops as Executive Sous
Chef at Tampa Yacht and Country Club before coming to Birch &
Vine, where he heads the kitchen and event catering in the Grand
Ballroom. His creativity, dynamic personality and hands-on work
ethic have brought exciting changes to the dining experience.
“We couldn’t be more excited to have Lee lead our Birch & Vine
team,” said Birchwood owner Chuck Prather, “We’ve seen amazing
things happening here!”
Aquino’s goal is to make Birch & Vine the top downtown waterfront
restaurant for locals. “In the past, we have been considered more
lighter fare, and more shareable and healthier items. We’ve added a
number of vegetarian dishes and gluten-free dishes. ”
Look for sharable items on the new menu such as a Charcuterie
Board, Cheese Slate, Chicken Lollipops and Southern Cobb Salad.
Pair your own cut of steak (Delmonico, Filet Mignon or Strip) with
an accompaniment of your choice (most with amazing sauces). Or
select from entrees such as Scottish Salmon (horseradish crusted
with champagne sabayon, teamed with honey glazed carrots and
parsnips and farro beet risotto), Georgia Peach Ribs with Southern
slaw and grilled peaches, or the vegetarian Cruciferous, a mélange
of seasonal vegetables roasted to perfection with a side of farro.
The Birch & Vine brunch menu on Saturdays and Sundays includes
the aforementioned charcuterie and cheese boards and salads for
nibblers, or more indulgent fare such as Tres Leche French Toast,
At October’s Artful Wine Pairings Dinner, a sell-out fundraiser for
the St. Pete Arts Alliance held in the Grand Ballroom, Chef Lee
and Filet Mignon with a coconut-pumpkin sauce. Aquino is quick to
share accolades with his team. “I have to say the success of this new
entire team.”
340 Beach Dr. NE, St. Petersburg
thebirchwood.com
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