CUISINE
AMERICAN FRENCH
PERFECTION
Parlor House Bistro
By Margaret Word Burnside and Aaron R. Fodiman
146 TAMPA BAY MAGAZINE | NOVEMBER/DECEMBER 2020
that made the entire experience a
joy. The menu changes frequently,
but the basics are there with little
touches spread throughout to
make dining special. One of our
favorites was a half loaf of French
baguette that was served with
infused oil and compound butters
that were so good that we took
the unused butters home with
us to perk up whatever we were
eating the next day.
Desserts follow the same
successful formula of traditional
with a twist. The crème brûlée
varies with the chef’s inspirations, while
the cherry strudel with cream cheese filling
and cherry ice cream is regularly available.
Other mouthwatering items are the
chocolate truffles, the Blueberry Clafoutis
with brandy, and the chef’s ice cream flavor
of the day with berries and cream. The
point is, you will enjoy whatever you order.
However, we especially love the Tart Tatin
with peanut butter and dark chocolate
mousse on banana caramel upside down
pastry. It is simply divine. 9
EDITOR’S NOTE: The Parlor House Bistro
is located in Weathersfield Commons at
1757 Main St. (State Road 580) in Dunedin,
(727) 754-3978.
had perfectly prepared filet mignon with a
delicious green peppercorn cognac cream
sauce, a whole lamb rack with a braised
mushroom and kale mustard cream
sauce, their bouillabaisse fish stew that
was filled with seafood, and the Lobster
Thermidor, since this may be the only
restaurant we have in Tampa Bay that
offers this fabulous traditional gourmet
delight. Sides included wilted spinach, a
vegetable medley, several kinds of potato
preparations and confit carrots.
Throughout our meal, service was
attentive, yet not intrusive. There is a
friendliness that resonates throughout the
restaurant from the moment you enter. It
is comfortable with a sophisticated edge
Chef Ryan Steffensmeier
brings his New Orleansinspired
French cuisine to
Dunedin at this charming
and cozy restaurant with a cool
jazz vibe that hits the right notes
from service to flavors. This
is a place to indulge yourself.
Everything appealed to us as
we read through the tantalizing
menu and the four-page wine and
specialty drink list. We selected
our order and at the same time,
planned what we would try on
our return visit. We were prepared
to have a wonderful meal, but did not
anticipate being completely captivated
by the presentation, quality and perfection
of preparation of each dish we chose.
Our starters were Beef Sparerib Crostini
with Gruyère and pepper jam, which
exceeded expectations, and a beautiful,
tasty Beef Tartare of a minced center-cut
filet that came with a plateful of chef
accompaniments. We also had Oysters
Rockefeller New Orleans style, since
that is where they originated. This dish
lived up to its rich name. Next time we
are planning to order their Foie Gras Two
Ways with a poached cherry and port
reduction, plus their traditional style
French onion soup. For our entrées, we
The Lobster Thermidor at the Parlor House Bistro in Dunedin
is an 8-ounce stuffed lobster tail baked with cognac cream,
Parmesan panko, tarragon and mustard seed that comes with a
choice of side dishes.
GRAM