Wine Dine and Play: Castile Restaurant

Castile Restaurant

Restaurant with 360 Rooftop Bar
St. Pete Beach, Florida USA
Dined in January & December 2016 
By Sean Overpeck (CFE)

With over 60 boutique hotels in 33 cities across the world, the Kimpton Hotel Group is a small but steadily growing venture. What makes these hotels different from other name brands? Elegance, customer service, great restaurant concepts, and all at lower prices than the competition. My wife and I stayed at two separate Kimpton Hotels from Vero Beach to West Palm, Florida on our honeymoon, and were impressed with both. Before this, we for one of our wedding celebration parties, we booked a restaurant at a third Kimpton in St. Pete Beach called the Hotel Zamora, and the Castile Restaurant


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Executive Chef:
Chef Nicolas Lebas



Main review:
Before my wife and I got married and had our parties in December of 2016, together we had been to Castile and the 360 rooftop bar once. As I worked overseas, she had more opportunities to return to some of our favorite places more often then I did. My wife chose the Castile 360 rooftop for one of our wedding events because it overlooks the Gulf of Mexico, and it was a perfect location being several stories up to have a sunset party. 
Follow this link to read about our wedding celebration events

Castile is a Mediterranean and Latin menu based blend, or a global eats as I refer to it as. The menu is inspired by flavors of the world, coastal seaports, and focuses on sharable plates that are when possible sustainable, farm to table, and organic.

We went for the first time in January of 2016, between lunch and dinner sitting at the bar of the Castile Restaurant, and afterward visiting the roof top to see the bar and the wonderful views of St. Pete Beach. From January to that December when we celebrated our wedding party the menu did change significantly, and the items that we shared earlier in the year were not available for our party. This review focuses on the earlier menu.

While enjoying a few drinks, all we wanted was an appetizer to hold us over, and from the menu there were some very interesting selections. Items like a lobster grilled cheese with cheddar, provolone, and lobster on Texas toast, or yucca croquets with house cured pork belly, cured tomatoes, manchego cheese and yellow pepper jam. You also had classical favorites like calamari, Florida conch fritters, and smoked fish spread. We settled on the flight of ceviche. Three ceviche selections starting with tuna, conch, and shrimp. All were served with jicama lime slaw, fried yucca and plantain chips. 

We also shared some truffle fries with parmesan cheese, which no matter what restaurant in any part of the world that you are in, truffle fries are a must.

For those that have no idea, yucca is a root plant also known as cassava. Grown mainly in Mexico, it is also found from Texas to Virginia.The fruit is the most desired part of the plant. Edible yucca fruit only comes from the thick-leaf varieties of the 30+ species of yucca out there. It is about 4 inches long and is usually roasted or baked giving it a sweet, molasses or fig-like flavor.

Other noteworthy global eats reviewed:
First Flight Wine Bar at the Tampa International Airport, Tampa, Florida
Aubergine in Cape Town, South Africa
Nine One Five in Key West, Florida
Tradewinds Restaurant in Sandton, South Africa
Qui Restaurant in Austin, Texas
Alinea in Chicago, Illinois
Safar Restaurant at the Dubai International Airport (DXB), UAE


Final notes and observations:
Over all from this experience taking the six factors I use on Wine, Dine, and Play to produce my rating, I give Castile a 2 out of 5 stars, meaning that they were above the average dining experience of most restaurants. The six factors used to get this rating include reviewing of their wine selections; overall customer service from host, bar, service, and management; the restaurant ambiance, noise level, lighting, and bathroom quality; plate presentation, which includes garnish, color, and art; quality of the food, where it is produced, and how it is prepared; and finally the “wow” factor. Did the restaurant wow me in any way not listed in the five factors above? Some restaurants do, but most do not. 

Overall Star rating by Wine, Dine, & Play:

Ambiance:
6  of 10
Quality of the Food:
6  of 10
Plate Presentation:
5  of 10
Customer Service:
6  of 10
Wow Factor:
2  of 10
Wine Selection:
7 of 10



Other St. Pete Beach, Treasure Island, & Madeira Beach reviews on Wine, Dine, and Play:

Contemporary American Eats
At the Lows Don CeSar Hotel
Level 11 
Rooftop Artisan Bistro
Blue Fugu 
Japanese Steakhouse and Hibachi 
Castile Restaurant
Mediterranean Cuisine, 360 views
Relaxed Italian Eatery 
Rooftop 360 Revolving Restaurant
Madeira Beach Tavern
American Eats, Caribbean Flair

Castile Restaurant:
Kimton Hotel Zamora
3701 Gulf Blvd
Saint Pete Beach 
Florida 33706



Contact Information: 

Maître d or host:
+1 727 456 8660
Restaurant website:
Serving hours:
Eastern Standard Time (GMT - 5:00)
Lunch: Daily: 11:00 am - 4:00 pm
Mon-Sun
Dinner: 5:00 pm - 11:00 pm
Mon-Sun
Email or webpage contact:

Social Media 
Accolades:

Facebook Link                




Review basics:


5 stars
 is Extraordinary
4 Stars
 is Outstanding
3 Stars
Exceeded Expectations
2 Stars
is Above the Average
1 Star
is an Average Dining Experience
No Star Rating
The Restaurant is Basic, Poor, or Appalling



Overall Star Rating:
2 of 5 Stars:
Above the Average 
Wine List:
Corkage fee’s:
The Restaurant does not list any corkage fee’s however, most American restaurants charge $25.00 per bottle
Restaurant style:
Conservative
Reservations:
Not Required
Walk-Ins:
Accepted, but not guaranteed
Child policy:


The Restaurants reviewed on this site may have a child’s menu or cater to them; however for full enjoyment of food and wine, it is recommended for children not to be in attendance, unless they have been trained in proper etiquette
Hire a Babysitter! 
Dress code:
Casual, or Conservative attire
Cuisine style:
Contemporary, Modern, Global, Lounge, Seafood, American, French, Mediterranean, & Vegetarian
Experiences:
Trendy, Lounge, Business parties, Romantic, Great bar, Great outdoor dining, Good for special occasions, Scenic views, Intimate, and a Neighborhood gem.
Payments:
Visa, MasterCard, Discover, American Express
Parking:
Valet, or Hotel Parking
Wifi
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.
Noise level:
Medium
Smoking:
Nonsmoking restaurant, and nonsmoking patio
Patio:
Yes


****
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Reviewed by:
Sean Overpeck (CFE)
Picture below was taken in 2007 at a
catering event in Atlanta, Georgia


About Sean:

I am based out of St. Petersburg, Florida working in the food service industry for the past twenty years, and am currently with the American Embassy as the Executive Chef in Basra, Iraq. Formally I have worked with groups contracting in Afghanistan, and Antarctica, also working in restaurants in and around Atlanta, Georgia prior to the wars. I have also owned a catering company and served proudly in the United States Army Food Service Program. The idea for Wine, Dine, and Play started in late 2012 after a trip to Jordan, when I was asked by friends to write down the experiences from a few Jordanian restaurants, wine from the region that I tasted, and locations of interest such as Petra. Since that time, over 250 articles have been written on restaurants, including fifteen from the worlds top 100 lists of San Pellegrino and the Elite Travelers Guide. There are articles on exotic world locations such as Victoria Falls, and South African Safari’s; food recipes & Grand Food Dictionaries; ethnic country cuisines such as Afghan, and Peruvian; tasting tours of world cities like Charleston, Cape Town, and Dubai; and of course wine from vineyards in California, Oregon, the Carolina’s, South Africa, New Zealand, and Australia, with much more to see and write about.

Who is John Galt?




“Culinary perfection consists not in doing extraordinary things, 
But in doing ordinary things extraordinarily well.”
-Angelique Arnauld (1591-1661)






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TTFN




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