An A for Z

Trip Start Jul 10, 2007
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Trip End Ongoing


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Flag of United States  , Florida,
Friday, August 10, 2007

As often is the case with a new restaurant, before we ever pay it a visit , we give them time to settle in, get on solid ground and work out the kinks, but after some serious prodding from a couple of  friends and customers, we made our way over to The ZKitchen on Central  Avenue and 4th Street, downtown St. Pete. Opened by Zach and Jennifer Gross, proprietors of the 2 year old Z Grille (just a couple of blocks down and one we have frequented in the past when we want a fusion of flavors, that incorporate tex mex, so cal and asian), and chef Margaret Guidicessi, formerly of Mazzaro's and Bowl-a Granola . Just 1 week into its operation  the ZKitchen is an ambitious and exciting new concept to the downtown area, combining catering, in house dining, take out and more.
One of their new catch phrases, and one sure to evolve on the tip of everybody's tongue is the Hot Chatos, Baby, reminiscent of an Italian Panini, with  international verve and flair, and a hint of fun irreverence, right up our alley.
Besides sandwiches, the dozen or so overflowing glass deli cases exhibit an eclectic medley of global foods, from smoked turkey legs to porkchops, risotto balls, grilled veggies and chicken to jalapeno infused meatballs, asian ahi tuna,  maple glazed ham and mocha java beef to firecracker shrimp. Throwing a dinner party? Why spend hours, if not days slaving over a hot stove, dirtying up dozens of pots and pans, get the ZKitchen to cater it, quality and quantity at its best.    
Although we would usually share a sandwich, whether it is the Cracker Barrel's real sliced Turkey breast, Mazzaro 's famous hot panini of the day for $5 or Toojays Reuben, we wanted to experience both the hot chato and a regular sandwich, knowing we would find takers at our restaurant for some of the leftovers, if there even would be any.
We decided to go for the Thanksgiving to Go- Turkey with field greens and cranberry jalapeno relish and the Mexican Hat Dance- Chorizo, Jack cheese and grilled poblano relish.
Knowing us from our past blogs, you realize that neither of us are milquetoast, but where Jose Luis, latino, likes his spice at a medium heat, I prefer to bring it up to the max, though not heat for heat's sake, flavor is the ultimate finish line.
Closing my eyes, the house roasted breast of turkey reminded me of the Friday after Thanksgiving, when all we want to do is create that ethereal sandwich, we have so been looking forward to, and a spread of cranberry on the bread (in this case an in house made Ciabatta like roll) is part of the goal. I might have notched mine up a bit with the hot sauces prominently displayed next to our table. What can I say, this is real turkey breast, and truth be told, when it is this good I can devour one every day.
Our hot pressed sandwich -the hot chato with chorizo and cheese (say that three times real fast), definitely lived up to its name and the Mariachi came out in both of us, here the poblano relish brought out both the flavor of the ingredients and the crunchiness in the bread.
After lunch, we almost made it to the exit door, but the strategically placed cookie and cake vitrine, drew us in like a witch's spell, a guava cake, dark brownies the size of Jose's soccer shoes and  shortbread cookies as big as "The Rock's" fist all vied for our attention, and every intention of leaving without a sweet tooth fix, got thrown out the door into the August rain. A couple of beats and dollars later, with grins on our faces, experiencing an inevitable sugar rush, we finally stepped into the St. Pete heat to face the rest of the day.
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