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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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: