Inspired by the coastal heritage, Predalina at 1001 E Cumberland Ave. in Water Street Tampa offers Mediterranean seafood and more for brunch, lunch and dinner.
Beyond the upscale menu, Predalina features in-house retail with hand-crafted wares, unique home décor and gifts. Most tableside wares, seasonings and oils are available for purchase.
Encompassing approximately 6,900 square feet of indoor dining space and 2,000 square feet of outdoor patio dining space, Predalina brings another full-service restaurant and an expansive bar to Water Street, complete with a raw bar, wood-fired oven and a wine cellar.
The space was designed by NAINOA Architecture & Interiors and Smith Dalia Architects, two celebrated firms known for designing hospitality, residential and commercial projects throughout the country.
Oxford Commons was founded by lifelong Tampa residents Blake Casper and his sister, Allison Casper Adams, who opened the Oxford Exchange in downtown Tampa, The Current Hotel on Tampa Bay, The Library in St. Petersburg and The Stovall House in south Tampa.
The restaurant is named for the Casper siblings’ great-grandmother, Predeliana Oliviera, great-grandmother of Blake Casper and Allison Adams, who was born in Recife, Brazil, raised in Porto, Portugal, and eventually settling in Providence, Rhode Island, where she lived to be 101 years old.
Her life was shaped by seaside communities, which was the inspiration for the new restaurant, said Blake Casper.
The new restaurant and boutique home decor concept is located on the ground floor of Cora, a residential development in Water Street near Tampa’s original bustling docks and at an arm’s reach from Tampa’s waterfront, Predalina highlights the best of the Mediterranean region’s seafood offerings.
Related: Seafood Cuisine To Be Offered At New Water Street Eatery
Since opening in July, Predalina has attracted a faithful following of seafood lovers. The restaurant’s emphasis is on fresh, local seafood prepared with a Mediterranean flair including:
Sea bream spetsiota with tomato, castelvetrano olive, extravirgin olive oil and fresh herbs.Seared scallops with white bean, baby kale, roasted tomato and ladolemono. Halibut with piperade purée, charred radicchio, caper and pine nut. A lobster skewer with fennel, vesuvius tomato and aleppo garlic butter.Tomato calamarata with semolina pasta, burrata, basil, oliveoil and kefalograviera. Snapper with artichoke, roasted fennel, chickpea and saffron broth.Roasted salmon with Brussels, garlic tehina and caper raisin vinaigrette.And blue crab chitarra with spaghetti, spring peas, Calabrian chili, Meyer lemon and gremolata.
Items on the brunch menu include:
Rolled baklava with pistachio crema, raspberry and Florida honey.Parfait with Greek yogurt, pumpkin seed granola, marinated berries and Florida honey.Avocado toast with whipped feta, lemon, sizzled scallion, za’atar on toasted sourdough.And Crab Benedict with lump crab, artichoke, poached eggs, a griddled English muffin, tehina hollandaise and crispy potato.
Lunch is available Monday through Friday from 11 a.m. to 3 p.m. Lite fare is available from 3 to 5 p.m. Monday through Friday. Dinner is served from 5 to 10 p.m. Monday through Wednesday and from 5 to 11 p.m. Thursday through Saturday and 5 to 9 p.m. on Sunday. And brunch is available from 9 a.m. to 3 p.m. Saturday and Sunday.