You have to hand it to Frank Gouveia, the owner of The Grill at Morris Bridge, which has been one of my two favorite restaurants in New Tampa since it first opened back in late 2021.
The restaurant has gone through several chef changes — including losing the most recent chef Mike Touranjoe, who left to become a top chef at a cruise line — but Frank seems to have no problem finding outstanding new talent to lead the restaurant’s culinary team.
The latest case in point is new Executive Chef Zach Thorpe (at right in top right photo, with Frank), who moved to the Tampa Bay area from Phoenix, AZ, five years ago. Zach was most recently a sous chef at Caretta on The Gulf at the Sandpearl Resort in Clearwater and he says he is excited for his first opportunity to be an Executive Chef.
“What appeals to me most at The Grill is the chance to use my creativity,” Zach says. “I feel like menu changes are necessary. I look forward to putting my mark on this restaurant in a good way and hope everyone will love my food and the atmosphere we try to create here at The Grill.” He adds that his favorite cuisine types are both Southern and Southwestern American.
“Currently, my favorite items to make off the menu are the shrimp scampi and the ribeye steak,” he says, but he also is already using his creativity on a constantly-changing “Chef’s Features” menu.
On our most recent visit, Jannah, photographer Charmaine George and I were able to sample three of those Chef’s Features — and we’re hoping that all three will stay on the menu.
We started our meal with Chef Zach’s refreshing and tasty Watermelon Salad (top left), which combined slices of seedless fresh watermelon, spring mix, pickled Fresno chiles, a slightly sweet blueberry compote, feta cheese, pepita (pumpkin) seeds and a delicate white balsamic vinaigrette.
We all also loved the blackened chicken linguine (above right), which had roasted tomatoes, peas, bacon and a light Alfredo sauce that was creamy the Italian way, without being loaded with heavy cream. The blackened chicken had just the right amount of spice, too.
My favorite of the specials was the braised lamb shank (left) which was topped with a rich, savory and slightly sweet port wine reduction and the tastiest, crispiest yucca frites I’ve sampled and fresh broccoli. The lamb was so tender you barely needed a knife to cut it.
I’m also hoping that the crispy pork belly with sweet potato purée, bourbon caramel sauce and candied pecans and the lump blue crab cake (with charred lemon aji Amarillo aioli, jicama, Kohirabi slaw and scallions) will either both be added to the regular menu or at least stick around long enough for us to try them.
But, speaking of seafood (and the regular menu), Charmaine also was able to sample the seafood risotto (below left), which included large shrimp, scallops and a lobster claw, in a lobster cream sauce and micros greens. Charmaine said the seafood was “perfect” and she loved the overall flavor of the risotto.
And, even though we all already loved several of The Grill’s famous “Southshore Bar Pizzas,” we tried one we hadn’t had before — the spicy “New Bedford” pizza (above right), which was topped with hot chicken, onions, scallions and spicy peri-peri sauce. If you’re a beer lover, this super-crisp-crusted New England-style beauty is a perfect complement to a Sam Adams seasonal draft or any of The Grill’s other draft, bottled or canned beers.
Speaking of great bar-friendly food, if you want to watch a World Cup soccer match, The Grill’s bar (right) is a great place to talk “futbol” with other local fans and enjoy an order of crispy grouper bites, mushroom arancini (rice balls) or one of the menu’s many great “Handhelds,” from a ground brisket, short rib and chuck smash burger to a fried, blackened or Nashville hot chicken sandwich to an excellent shaved ribeye sandwich (below left), which is topped with caramelized onions and Swiss cheese on an amoroso roll and served with au jus for dipping.
And, The Grill also has more upscale regular menu items, like the seared Florida grouper (bottom left), served on a bed of goat cheese and pea risotto, with a confit of baby vegetables. The Grill’s fresh fish and the filet mignon and NY strip steaks have always been among mine and Jannah’s favorites in the area and the prime rib (available Fri.-Sun. only) also is extremely tender and seasoned just right.
Other favorite menu items of ours at The Grill include the meatballs and the spinach & artichoke dip “Shareables,” the New England clam chowder, the grilled Caesar salad and the braised beef short ribs in cabernet demi-glace.
If you’re craving dessert, we’re still partial to the Chef’s cheesecake, but we tried the bourbon-glazed chocolate chip bread pudding (below right) and even though I’ve never been the biggest bread pudding fan, it was delightfully dense, not overly sweet and topped with house-made bourbon glaze, a streusel swirl and a scoop of vanilla ice cream. Truly delish!
Jannah absolutely loves The Grill’s sparkling French (with Grey Goose vodka, Chambord, LaMarca prosecco and pineapple juice) and strawberry basil martinis and, of course, not only does The Grill have my Jameson, but on this most recent visit, I tried a super-smooth Dunbrody Irish whiskey and will almost definitely be enjoying it on my next visit to the Grill, too.
We don’t usually drink wine when we visit The Grill, but I firmly believe Frank, who was previously in the wine distribution business, has assembled the largest and best wine list in the area, with more Italian reds (Barolos, a Brunello, etc.), California pinot noirs and chardonnays and sparkling options than you’ll find anywhere in New Tampa or Wesley Chapel.
And, The Grill’s wine dinners are legendary and always sell out, so keep your eyes peeled or call to reserve your spot at the next one! Or, to elevate your next event, call Frank about The Grill’s catering.
The Grill at Morris Bridge (10920 Cross Creek Blvd.) is open every day for dinner, and for brunch/lunch and dinner on Sat. and Sun. For more info, call (813) 388-5353, visit TheGrillatMorrisBridge.com, or email Frank at info@thegrillatmorrisbridge.com.
