A Carnivore Craving
Clearwater, Florida, USA
Cuisine Style: Steak, Chophouse, American
Average Price: $$$
Overall Rating: 3/5
Dined in: April 2018
By Sean Overpeck (CFE)
**A full article and index glossary of restaurants, wines, recipes and travel for
Wine Dine and Play are in the pages section above, or by following these links:
Executive Chef:
Tony Bonanno
General Manager
Paul Bullard
Bascom’s Chophouse opened it doors in 2002 and since then they have earned the best steakhouse award by Tampa Bay Magazine, Gayot and the Tampa A List. They fit the description of a typical upscale chophouse. Dark with the plantation shutters blocking out the light, with even darker wood interiors, low lights, and servers in white shirts with bow ties. The menu is also what you expect from a chophouse with assorted steaks, pork chops, wagyu, seafood, and a vegetarian appetizer or salad option. The one thing that I am very impressed with is the use of organic, hormone-free, and environmentally conscientious meats with locally grown produce. The wine list is over twenty pages with selections from across the world.
Menu:
- Chilled Appetizers
- Hot Appetizers
- Sharable
- Salad
- Soup
- Chef’s Specialty Cuts
- Luxe Cuts
- Sauces
- Add Ons
- Composed Dishes
- Sides
- Desserts
The kitchen is under the watchful eyes of Chef Tony Bonanno, who began working at Guppy’s on the Beach under Chef Scott Bebell and worked his way up to the Sous Chef position. He went on to run both the Inn at Danbury and Duston Country Club in the New England area. This was followed by fours years as a saucier chef at Wolfgang Puck’s Postrio at the Venetian Hotel, Las Vegas. He then returned to the Tampa Bay as the Chef de Cuisine at Café Ponte in Clearwater and then joined on at Bascom’s as the Executive Chef. The Chef’s passion is combining flavors and methods from around the world to create a unique and inspiring cuisine all his own, with a flair for French classique, and blending modern Molecular Gastronomy like fellow Tampa Bay restaurant Edison Food + Drink Lab, an eclectic gastropub or other famous world restaurants like Alinea in Chicago and Vue de Monde in Melbourne, Australia.
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| The bar area |
I was craving a steak, and it had been a good long time since I had dined out to eat one, so I was sure to hopefully find it at Bascom’s. My wife and I drove down Ulmerton Road many times on our way to Clearwater passing Bascom’s and adding a mental note to visit one day. We sat near the bar, just after opening for the dinner meal, where the bar was already slam packed full, and a few early eaters like ourselves opting to sit in the dining room. My wife started with the Bascom grand margarita martini with Herradura Agave Silver Tequila, Cointreau, house-made sour mix, agave nectar, and a Grand Marnier float. I had a starter glass of the Michael David "Petite Petit" 2010 Petite Sirah with nine months in French oak, and according to the winemakers tasting notes was packed with blueberry, dark chocolate and plum, this wine embodies the character of Lodi Petite Sirah. I enjoyed it that I had a second glass with my entree. I thought it to be liter than some wines that I’ve had from that area, but very fruit forward as well, plus a long finish.
Cold starters on their list included wagyu carpaccio, gulf coast oysters, and the 1980s shrimp cocktail dish. From the hot side you could try a range from crab cakes, buffalo cauliflower, escargot, and another overused 1980s dish of a spinach and artichoke dip. We started with the lobster Bisque, one of my wife’s favorite soups, and from our experience, there are many restaurants around St. Petersburg that offer very good styles of bisque. Bascom’s can be added to the said list, with aromas of sherry and shellfish, to the first sip off the spoon to taste the strong stock flavor matched with the cream and lite tomato was very pleasing. Other soups offered are a French onion gratinée and a gumbo.
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| Lobster Bisque |
The composed dishes portion of the menu included diver scallops, Atlantic salmon, rainbow Pad Thai, bolognese, plus a few others. My wife had the pistachio crusted black grouper, very flaky and mild in flavor, perfectly cooked to see the lite white steam come off the flesh as your fork cut into it. It was served over rice pilaf, asparagus, pieces of candied ginger, which blended perfectly with the coconut lemongrass cream drizzle. The dish was topped with a salad garnie, and with this dish my wife switch to the La Châsse Côtes du Rhône Prestige Rosé, 2013 which has a blend of Grenache Blanc, Bourboulenc, Clairette Blanche, and Roussanne. According to the wine makers tasting notes it has a striking, gorgeous pink color with very light shades of purple. On the nose, the main aromas are floral and fresh red berry fruits. Raspberry flavors come through strongly on the palate and the finish is fruity and slightly spicy.
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| Black grouper |
Earlier I mentioned craving a steak and I was ready. From the choices of filet, New York strip, lamb and others I went with the 16oz ribeye steak, one of two with the second being a bone-in at 24oz. Everyone has there own personal favorites for what cut they like, and several I’ve noticed go to the tender filet cuts, which are just as good, but the one thing I love about the ribeye is the intense marbling. The dish came with fried onion straws, plus a side of béarnaise. Also for an additional $30 you could order an Australian black wagyu ribeye for extra tenderness, one step closer to the god of Kobe. Beside sauce sides, you can also upgrade with lobster, shrimp, scallops, or Oscar style.
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| 16oz ribeye |
The sides are all big enough for family style sharing, and with seventeen on the menu to choose from, you are sure to find something to please your taste buds. My loves bisque which was an excellent way to start, and we both love the classic macaroni and cheese dishes. This one was infused with white truffle oil, and topped with panko style breadcrumb lightly baked to a golden brown, served in a very hot serving plate.
Service is highlighted on the webpage as being a word that is tossed around and how they are the exception, by making service a true relevance. Yes they are dressed like professions, and it was a bonus that they offered different colored napkins depending on the clothes you wore. Are server was gracious and pleasant as well, but to be “able to handle a crowded room so masterfully that each table feels that they are indeed, the only one,” we did not notice. We did notice that a very important part to service is to anticipate customers needs throughout the course of the visit. As my wife and I have both been in food service we know what is to be expected when we spend upwards of $70 per person at a restaurant. We noticed that he was not up to his full game, and we did have to wait for a few items or ask to have our water refilled for example. When it came to wine or drinks to purchase, our service was on the spot of course. This did not give us a negative vibe about our dining experience, but it did again affirm that service no matter how it is advertised as the best could use improvement, especially when there were few people to serve to begin with.
Dessert:
This evil yet wonderful little world was completely out of the question.
Please see these guidelines for Tipping in Restaurants and on following proper etiquette, customs, cultures, and avoiding assumptions when you dine out.
Wine regulatory’s for the tastings in this article:
United States:
California:
European Union:
France:
Other Noteworthy Steakhouse / Chophouse Articles and Restaurants:
5A5 Steak Lounge Modern Japanese steakhouse with chic design in San Francisco, California
Council Oak Steakhouse Upscale eatery with butchery at Hard Rock Hotel & Casino in Tampa, Florida
Fleming’s Steakhouse High-end steakhouse chain (69+) with aged prime cuts, reviewed in Akron, Ohio
Fogo de Chão An upscale Brazilian chain with 49 locations. Review based in Buckhead, Atlanta, Georgia
Frevo Restaurant Authentic churrascaria dining at the Fairmont on Palm Island, Dubai, UAE
Grill 225 Top 10 American fine-dining ornate chophouse, Market Pavilion Hotel in Charleston, South Carolina
Halls Chophouse Esteemed old-school steakhouse with gospel brunch in Charleston, South Carolina
Laurent Tourondel / BLT A swanky French-American steakhouse fair with 14 restaurants
Oak Steakhouse High-end elegant steakhouse with sustainable seafood in Charleston, South Carolina
Stonewood Grill and Tavern Stylish chophouse chain with surf ’n’ turf; reviewed in Brandon, Florida
Sunset Terrace A classic outdoor American chophouse at Omni Grove Park Inn, in Asheville, North Carolina
Waterfront Restaurant Steakhouse restaurant on inlet offering Gulf views in Sarasota Florida
See the whole list by visiting “The Wine Dine and Play Article Glossary”
Other Clearwater and Clearwater Beach restaurants and articles on Wine Dine and Play:
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Italian-inspired seafood at the Opal Sands Resort
Clearwater / Beach, Florida USA
|
A Star Trek Music Experience with dinner
Clearwater / Beach, Florida USA
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Music, food, and wine near pier 60
Clearwater / Beach, Florida USA
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A Few Florida Favorites:
|
Vibrant spot for classic Spanish dishes & tapas
Carrollwood, Florida USA
|
Casual Greek and Mediterranean Dining
Brandon, Florida USA
|
Third-floor terrace seafood-centric New American dining
Bradenton Beach, Florida, USA
|
See the whole list by visiting “The Wine Dine and Play Article Glossary by country”
Final notes, review basics, observations and more pictures:
Most reviews are subjective, depending on the writer; but they should also be responsible, and respectfully written, upholding the truth, and accurately conveying the experience to the best of the writer's knowledge, even if it includes metaphors the restaurant may not like to read about. My ratings are by the stars I award (from 0 to 5). The rating is calculated on a point accumulation of six separate factors based on individual experience. They include wine and other beverage selections, plate presentation, customer service, restaurant or café ambiance, food quality, and wow factor. To see more details of this rating list, read this article:
Overall from this experience, and the score factors outlined in the ‘about page’ section, based on my individual experience and rating, I give Bascom’s Chophouse a 3 out of 5 stars, meaning that they exceeded my expectations and were far above the average dining experience of most restaurants.
Scores are detailed in the factor chart below:
Formula Factor Conclusions and Overall Ratings
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Max Points Possible:
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Total Points Awarded:
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Total Points deducted:
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Ambiance
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11
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11
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0
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Food quality
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10
|
7
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3
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Plate presentation
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11
|
8
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3
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Customer service
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14
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9
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5
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Alcohol and other beverages
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10
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9
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1
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Total regular points awarded
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56
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44
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12
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Total percentage — less the Bonus
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0.785714285714286
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“Wow” factor BONUS
|
5
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1
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0
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Total bonus percentage
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0.0178571428571429
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Total percentage and bonus for a final star rating
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0.803571428571429
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Stars Awarded (see chart below)
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0 - 5
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3
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**A full break down and explanation of the observations and point disbursement is available in the linked article above. To receive a detailed copy of your score, feel free to contact me at any time and I will provide it to you.**
***
Overall Star Rating:
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3 of 5 Stars:
80% Rating with a 1 point “wow” bonus
Exceeded My Expectations in a Dining Experience
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Wine List:
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Wine rating:
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7 of 10
Old World selections:
Austria, France, Germany, Hungary, Italy, Portugal, Sicily, Spain
New World selections:
Argentina, Australia, California, Chile, Lebanon, New Mexico, New Zealand, Oregon, South Africa, Washington State
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Corkage fees:
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This Restaurant does not list any corkage fee’s however, most American restaurants charge
$25.00 per bottle
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Restaurant style:
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Conservative dining
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Cuisine Style:
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American, Seafood, Steakhouse
Allergen or dietary accommodations:
Gluten-free, Grass Fed, Low Carb, Pescatarian, Sustainable, Vegetarian Options
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Reservations:
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Not Required, but Recommended
Walk-Ins:
Accepted, but not guaranteed
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Dress code:
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Smart casual to Casual attire
It’s Florida, everybody wear’s flip-flops!
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Child policy:
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The Restaurants reviewed on this site may have a kids menu or cater to them; however, for full enjoyment of food and wine, it is recommended that kids not to be in attendance, unless they have been trained in proper etiquette.
If not then:
Hire a Babysitter!
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Experiences:
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Place for foodies, Contemporary, Modern, Trendy, Lounge, Business parties, Romantic, Great bar, Good for special occasions, Rustic, Classy, and a Neighborhood Gem.
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Payments:
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Cash, Visa, MasterCard, Discover, American Express
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Parking:
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Valet and Private lot
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Wifi
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The restaurants reviewed on this site may have Wi-Fi, but do not require you to go online, because the excitement of the food and wine alone will keep you too entertained instead of checking your social media and emails.
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Noise level:
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Medium
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Smoking:
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Nonsmoking restaurant
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Patio or terrace:
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No
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Food Prices
(excludes, alcohol, taxes & 20% gratuity’s)
$£€¥ - Under 50.00 (inexpensive)
$£€¥ x 2 - 51.00- 99.00 (moderate)
$£€¥ x 3 - Over 100.00 (pricey)
$£€¥ x 4 - Over 200.00 (expensive)
$£€¥ x 5 - Over 400.00 (very expensive)
**Currencies reflect the world’s major travelers, restaurant, or wine connoisseur’s**
Currency:
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Price
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United States Dollar (USD)
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$$$
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Great Britain Pound Sterling (GBP)
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£££
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Canadian Dollar (CAN)
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$$$
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Chinese Yuan (CNY)
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¥¥¥¥¥
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European Union (EUR)
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€€€
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Alcohol prices:
$66.00 USD
Bascom’s Chophouse:
3665 Ulmerton Road
Clearwater / Feather Sound, Florida
33762
Contact Information:
Restaurant website:
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Maître d or host:
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+1 (727) 573-3363
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Online reservations
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Email:
Website contact:
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Serving hours:
Eastern Standard Time
(GMT, Zulu, or UTC - 5:00)
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Mon-Sun
11:30 am - 10:00 pm
Saturday
5:00 pm - 710:00 pm
Sunday
4:00 pm - 9:00 pm
Happy Hour: Mon-Fri
5:00 pm - 7:00 pm
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Social Media
&
Accolades:
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****
The worlds best restaurants is a subjective list of who is writing it and changes on a regular basis. The Wine Dine and Play best experiences are based on my highest rated stared restaurants, meaning that the visit was an outstanding or extraordinary experience. From cafés, chains, mom + pops, hole in the walls, to fine dining including a few Michelin spots. Visit the Top 100 page to see the entire list.
A few to tease you with…
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Quintessential Modern Australian Cuisine
Sydney, Australia
|
Taste of tribal Zimbabwe cuisine
Victoria Falls, Zimbabwe
|
Bistro w/Southern & Lowcountry cuisine
Charleston, South Carolina, USA
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Other Pictures:
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| Dining room |
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| Wine Cellar |
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| Truffle mac and cheese |
“Culinary perfection consists not in doing extraordinary things,
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)
Who is John Galt?
TTFN
