For press inquiries, please contact
Michelle Charak at Polished Pig Media
Monday, February 20, 2012 at 11:44AM Thanks go to Bay Pop Magazine for the excellent photos and highlight bio on the Refinery for their Spring 2012 issue.
Yellowtail snapper on a bed of arugula, cherry tomatoes, kalamata olives, and mint.
Tuesday, January 24, 2012 at 12:07PM
"...and if you’ve got time, drive to Tampa to check out The Refinery, which earned a James Beard nomination for best new chef in 2011. A lunch of pumpkin gnocchi and cow-tongue salad is quite the culinary experience. 5137 N. Florida Ave.; 813-237-2000"
Original Article: A perfect weekend in St.Petersburg
Wednesday, January 11, 2012 at 01:00PM By Laura Reiley, Times Food Critic
Posted: Jan 18, 2012 09:50 AM
They are bold, independent-minded and obsessive, but otherwise Tampa Bay's top culinary talents have little in common. Well, maybe an affection for bacon. We caught up with the four most innovative people in the area's restaurant scene to ask them about their passions, culinary and otherwise.
Greg and Michelle Baker
Ages 44 and 34, respectively
Co-owners of the Refinery, Tampa
Where did you train?
Greg: I trained at Western Culinary Institute, Portland, Ore.
Tuesday, September 13, 2011 at 12:58PM "Refined Food Made By Professionals"
Many have grown to dread Sunday as it marks the end of the weekend; but I eagerly await it’s arrival for one reason. To me, Sunday = brunch. I feel that brunch is a misunderstood meal by some who mistakenly pose the question “how many ways can you really make eggs?”
…I’m here to tell you that the possibilities are endless here in Tampa as it is slowly but surely jumping on the brunch bandwagon. One of the establishments paving the way – The Refinery of Tampa’s Seminole Heights.
The Refinery offers a seasonal brunch menu with distinctive offerings you’d be hard-pressed to find anywhere else and unique names such as “Baby Daddy” and “The Birkenstock.” They describe each of the ingredients as having their own purpose and purchase most from local farmers and suppliers. All dishes are also made in-house. Need another plus? All brunch items are $10 or less.