The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.
Most Recent Entries
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- Giving Thanks For Alternatives To Thanksgiving [Turkey, Shmurkey.]
- Taking A Bite Of The Pillsbury Bake-Off [Fear And Baking In Las Vegas]
- Sea Urchin Crostini, Tiger Beef Salad And Faked Alaska [This Week’s Weekend Eats]
- A Way To Eat Kale For People Who Hate Kale [Chef John Besh Cooks From The Heart]
- The Sip: 3 Daughters Brewing Comes To Live [Pumpkin Tap, Carmel Cafe Cocktails, Great Sips]
- Remembering Marcella Hazan [The Most Important Ingredient]
- Elevage Pops-Up, Offers Taste Of Epicurean Hotel [Duck Duck Goose Burger Blows Minds]
- Where To Eat Outdoors Now That It’s Not 1,000 Degrees [East Hillsborough Edition]
- James Villas’ New Book ‘Southern Fried’ Should Be Battered, Eaten [Everything Crunchy Is Good]
- Prepping For A Pop-Up [Chad Johnson Turns SideBern’s Into Elevage For One Week]
- Putting The Wine [And Other Drinkables] Into The Epcot International Food & Wine Festival
- FishHawk Loses Park Square Cellar [Mary And Shawn Sarkisian Get Their Lives Back]
- The Poor Porker Branches Out With New Ventures, Locations [Lakelandia Meets Portlandia]
- Chad Johnson Plans Elevage ‘Pop-Up’ At SideBern’s [Preview Flavors Of Epicurean Hotel]
Datz Gives Birth To Dough, Fills The World With Baked Goods, Delicacies And Boozy Milkshakes
Posted Apr 3, 2013 by Jeff Houck
Updated Apr 3, 2013 at 12:24 PM
It would be easy to get distracted by the cruellers with the bacon strips on top.
It would be logical if you couldn’t get past the Sriracha gelato or the
these definitely are not corn bread maple corn shortbread on the walnut chicken salad.
I wouldn’t blame you if your attention fixated on the case of William Dean Chocolates up front.
But if you want to know the true essence of the new Dough
bakery cafe by the twisted minds of Datz, look at the red chandeliers and ceiling in the dining room.
First, they painted the ceiling twice. Because anything worth doing is worth doing three times.
Second, the red chandeliers will be what people talk about first when they sit in the dining room. They’re audacious and gaudy and fun and chock full of whimsy.
Why red chandeliers?
“I have a red chandelier in my home and everyone asks about it,” says Datz and Dough co-owner Suzanne Perry.
Today, a story I wrote (link) about Dough’s impending opening Monday (and grand opening charity event later this month) ran in the Tampa Tribune.
As I wrote today, the purchase by Suzanne and husband Roger Perry of next-door neighbor Kalupa’s Bakery was an attempt to relieve parking problems for the main restaurant. After that, it was a decision of what kind of bakery they would be.
What they decided on was a place that wouldn’t strictly be a bakery but also wouldn’t tiptoe on Datz’s domain:
In the morning, doughnuts with breakfast cereal and bacon on top are the highlights. At lunch, salads and bistro-size sandwiches are emphasized. In the afternoon, the cafe intends to satisfy after-school snack attacks with cookies and gelato. At night, boozy milkshakes and William Dean chocolates are intended to draw customers who have an after-dinner sweet tooth.
As Roger told me, ““Tampa doesn’t need another plain, glazed doughnut.”
Here’s a gallery of pics I shot that gives you a look at the dining room and decadence that lay ahead: