What to Know About The Rez Grill: Seminole Hard Rock Tampa’s New Restaurant

Seminole Hard Rock Hotel & Casino Tampa proudly announced that their newest food and beverage concept, The Rez Grill is now open.

The restaurant is the most recent addition to the property, which began a multi-million dollar, multi-phased expansion and renovation in 2017.

At the helm of the American grill concept is the newly appointed Creative Culinary Director, Frank Anderson, whose pedigree includes running the kitchens at James Beard-awarded, Los Angeles-based restaurants, Animal and Son of a Gun.

“Bringing on someone of Frank Anderson’s culinary talent to open The Rez Grill at Seminole Hard Rock Hotel & Casino shows our continued commitment to providing our guests the best in service,” said Dawn Lazo, Vice President of Food & Beverage. “While the name, The Rez Grill pays homage to the Seminole Tribe of Florida and the Indian Reservation, we aspire to be a destination not just for Hotel and Casino guests, but for Tampa locals and tourists alike.”

Anderson and his team have curated a thoughtful menu that offers diners a wide variety of elevated comfort food favorites ranging from a selection of items straight from the kitchen’s Jade wood burning grill to hand-made pastas, and dishes meant for sharing that are playfully categorized as “table participation.”

“We have worked so hard over the past few months to create an exciting chef-driven menu, that caters to Tampa locals, tourists and Casino guests,” says Anderson. “The menu is diverse in flavor and approachable for all dining levels.”

The restaurant is easily accessible from the Orient Road, Lucky Street and Winner’s Way garages and is open Wednesday and Thursday from 5 p.m. to 10 p.m.; Friday and Saturday from 5 p.m. to 11 p.m.; Sunday from 5 p.m. to 10 p.m. and closed on Mondays and Tuesdays.

We’re answering three burning questions that all foodies want to know: what’s cooking, what are we drinking and what’s the vibe?

What’s cooking?

Guests can select from more than 10 starters with fresh flavors like the Wood-Grilled Artichoke with lemon pepper-butter and garlic aioli and the King Crab with grainy mustard butter and chimichurri.  From there, guests are encouraged to progress to heartier “Prime +” and “Pasta” offerings like the house-made Linguine with clams, Calabrian chilies, fennel olive oil and white wine; the Cavatelli bolognese with herbed ricotta and rapini; or the 10 oz. Ribeye-Cap with turnips, rapini, shallots, chive, béarnaise, demi.

Also featured are dishes that celebrate Florida’s local bounty including Shrimp + Grits with Congaree and Penn Farm grits, country ham and soft egg, and a seasonal Market Fish cooked en papillote with turnips, radish, cipollini and lemon hollandaise.  For a fun way to engage the table, enjoy a family-style Whole Bird Fried Chicken with waffles, citrus butter, maple, hot sauce or gravitate towards simpler fair made “To Hold” with a not-to-be-missed The Rez Burger, with cheddar, American, tomato, caramelized onion and “magic sauce.”

What are we drinking?

A dynamic bar program is outfitted with skilled mixologists who create made-to-order drinks using house-made syrups and juices.  Guests will find an impressive collection of Bourbon and Rye Whiskeys, along with a well-balanced offering of Blended and Single Malt Scotch Whiskeys as well as a variety of American-made vodkas and gins.

Cocktails on the menu range from “Expeditious,” bottled cocktails poured tableside, to “Retro” and “Effervescent.”  Standout cocktails include The Rez Cocktail made with house-infused pineapple tequila, mint, lime and club soda; Nacho Libre, served tableside with Western Son Prickly Pear Vodka, hibiscus and Mezcal ice slab, topped with house-made sour mix; When We Were Young made with light rum and coconut rum, beet, ginger and carrot juice; and Green Chili Smash with St. George Green Chili Vodka, lime, simple syrup and club soda.  Also available are four micro-breweries on tap, three of which are local, including Tampa’s own Cigar City, Barrel of Monks, and Coppertail Brewing, along with an extensive and diverse 100-bottle wine list.

What’s the vibe?

The 5,000-square-foot interior combines a creative collaboration between designer Laurence Lee Associates and architect Klai Juba Wald.  Modern and rustic details are juxtaposed with design features including patterned floors, sleek leather bar fronts, old weathered beams and rich walnut woods, giving customers a contemporary, yet old-fashioned pub feel.  The painted crème colored moldings and woodwork elevate the room with lighter accents.

Long and tall glass windows surround the walls of the restaurant, allowing a passerby to get a glimpse of the bar scene. Bentwood and cane chairs, Pullman-style banquettes and long mingling dining tables seat 120 and invite a casual dining concept.  For a glimpse of the action, a communal  table gives way to an open kitchen featuring a Jade wood-burning grill with burning cherry wood coming directly from Florida.

To make reservations at The Rez Grill call 813-627-8120.