To say I am excited about the upcoming new concept from Datz is an understatement. Roux Tampa will be taking the space which was last occupied by Wimauma restaurant in St. Croix Plaza. I always loved that space and after talking with Datz owner, Suzanne Perry, I got a sneak preview of what we can all be drooling over when they open later this spring. Here are just a few highlights:
- Classic New Orleans Cocktail Menu
- Crawfish Boils
- Nouveaux Desserts
- Fast, casual lunches featuring Po’ Boys and Muffaletta
- Elegant dinners featuring fresh seafood
- Decor with a true New Orleans vibe (rustic brick, gas lanterns)
- Authentic Cajun Flavors
The kitchen staff is currently training with Chef Toni Haynes who is a native of Abbeville, Louisiana and currently resides in Tampa, just a few blocks from Roux. I have not yet met Toni but she sounds simply amazing.
I, of course, inquired about desserts since I am such a huge fan of Datz sister restaurant and bakery, Dough. I about squealed with delight when I learned that all desserts will be developed by Dough. As with everything, Datz takes traditional favorites to a whole other delicious level, so we can plan on seeing new twists on NOLA classics.Datz is currently testing out recipes for Roux and I was the first to try their Shrimp & Crab Gumbo. It was even better than it looked and I enjoyed it so much, I plan on going back for seconds this evening. You can get a delicious preview of menu items for Roux each day at Datz. Be sure to follow them on Facebook and Twitter to see what the daily features are.
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