CLASSIC PERFECTION
DeVito’s Italian Specialties
the pan-seared salmon with
a caper lemon butter sauce
and the filet of sole that
is pan-seared with lemon
butter. There is also a cod filet
with a Kalamata olive sauce,
and our favorite, a flattened
and breaded fried pork chop
topped with arugula and
shaved parmigiana.
By Margaret Word Burnside and Aaron R. Fodiman
At DeVito’s, this tender, flattened, pan-fried pork chop is
topped with argula and shaved parmigiana and served with
Their five decadent desserts are a rich
chocolate cake, a flavorful tiramisu, a
classic cannoli, New York cheesecake and a
refreshing lemon mascarpone cake. A classic
bar also creates some amazing specialty
drinks, such as a smoked old fashioned
with bourbon and orange bitters and a
traditional Negroni with gin, vermouth and
Campari liqueur. The cultivated wine list
offers Italian and California whites, French
rosé, several champagnes and sparkling
wines, along with upscale reds from various
areas in Italy and California.
DeVito’s is sure to become a Tampa Bay
culinary destination due to its attention to
detail at all levels. It is special in service,
food and ambience. 9
EDITOR’S NOTE: DeVito’s Italian Specialties
is located at 200 N. Tampa St., across from the
Hilton in downtown Tampa, (813) 609-3833.
CUISINE
colorful roasted vegetables.
SEPTEMBER/OCTOBER 2021 | TAMPA BAY MAGAZINE 145
When James and
Elizabeth DeVito
envisioned a
concept for their
family-named restaurant,
they chose a course of fine
dining in the traditional
Italian style with modern
sensibility. Inside DeVito’s
Italian Specialties, located in
downtown Tampa across from the Hilton,
the staff greets you warmly, and the
attractive setting prepares you for the
enjoyable evening you are about to enjoy.
An experienced and knowledgeable wait
staff informs you of the daily specials,
while a small but carefully crafted menu
reveals the culinary treats of the current
season. At DeVito’s, the talented chefs use
high quality ingredients, many of which
are imported from Italy.
The menu begins with a host of
appetizers, such as steamed little neck
clams in butter and wine, thinly sliced
octopus with arugula and a bright citrus
vinaigrette, burrata cheese and dry
cured beef carpaccio with truffle oil, and
fabulously crisp fried calamari, which may
be among the best we have ever had.
The three salads are a traditional,
a seafood with arugula and a Buffalo
mozzarella with arugula. Each is large
enough to be shared or eaten as an entrée.
Pastas are made fresh in-house, and
there is usually a daily special or two.
The Bucatini is made with smoked speck
ham and a creamy truffle pecorino sauce,
while the rigatoni Bolognese has a rich
hearty sauce to make you dream of a trip to
Florence. The linguine with little neck clams
in white wine garlic sauce is perfection. So
is the black squid ink spaghetti with blue
crab, and the Foglie d’oliva with its sausage
and broccoli rapini over pasta.
In addition to the above, there are
specials each day as well as six spectacular
main dishes. The Salti in bocca di Pollo of
chicken is topped with aged Parma ham,
fontina cheese and served with roasted
vegetables. The pan-seared veal features
a marsala mushroom sauce, and is also
served with roasted vegetables, as are
GRAM