I invited you to own your words publicly. I guess you can't. Bernie Madoff was a workaholic too. I had a client that paid me to paint his 1978 Chevy truck with Red Devil enamel and rollers because it was 'just an ols farm truck that didn't need to be pretty- he was also a multi-millionaire retired Swiss industialist. If you own the means of production and have employees you are not working class. It's as simple as that.
The Refinery
813-237-2000
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Nominated in 2011 by the James Beard Foundation as a Best New Restaurant, this eatery is known for producing innovative dishes from sustainable foods gathered from local farmers and suppliers.
The menu changes weekly and is influenced by what is in season. From seafood and burgers to soups and desserts, The Refinery covers the culinary map.
The vision for owners Greg and Michelle Baker was to create upper-echelon dishes that are made with passion, but offered at an affordable price.
“There are some very good restaurants in town … but I can’t afford to go there,” Greg Baker said. “I’m just a working-class guy like anybody else. We don’t feel that good food should be reserved for special occasions. We wanted to take this kind of food and strip it of all pretentiousness and have this place be a laid-back environment.”
- Hours: Bar: Tues - Thur, 4pm - midnight; Fri, Sat, 3pm - 1am; Sun, 11am - 10pm. Dinner: Tues - Thur, 5pm - 10pm; Fri, Sat, 5pm - 11pm. Brunch: Sun, 11am - 3pm
- Handicap Accessible: First floor is accessible to wheelchairs.
- Founding Date: 2010
- Payments accepted: American Express, Cash, Debit Card, Discover, MasterCard, Visa
- Food & dining options: Natural, Organic, Vegetarian
- General services: Eat-in
- Menu link: www.thetamparefinery.com/menus.php
- Parking: Free lot
- Private events: Yes
- Cuisine: American, Bistro, International, Seafood, Southern, Vegetarian / Vegan
- Price level: $$
- Reservations: Accepted
- Executive chef: Greg Baker
- Features: Brunch, Dinner, Group-friendly, Live Entertainment, Outdoor seating, Private Parties
- Atmosphere: Fine dining, Fun, Romantic, Singles scene
- Dress code: Casual
- Features: Live music, Outdoor seating
- Beer Types: Craft, Domestic, Imported, Microbrew
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Reviews (9)
Chuck - I'll gladly discuss off-line. I can be found at the restaurant from 10am to 10pm - or later- most days. My 11 year old pickup will be in the parking lot.......
Greg- This isn't a personal attack, but you have been at the forefront of the Family Dollar situation which some folks have made into a class issue. Working class people shop at FD- they don't offer upwards of 1 million dollars to block one from coming to the neighborhood. How do you respond to that?
Some of the best, most creative food available in the Southeast -- and it's right in our back yard!
Perhaps best of all, it's clear that Greg, Michelle, and whole whole staff care a great deal for the good of the neighborhood, and remain accessible to all despite a growing list of awards and accolades.
Clearly one of the best restaurants in Tampa Bay. Not only because of the quality of their ingredients, but because you won't find these inventive dishes anywhere else--even at the Refinery a few weeks later. It's always new, different, and creative. Price per plate is quite inexpensive compared to similar gourmet restaurants and you won't feel out of place in a t-shirt and jeans or a shirt and tie. If you pick a restaurant based on its food, this place may be your new hangout.
Wonderful place and atmosphere. but that owner Michelle is beyond rude. in addition she looks like a chewabacca from starwars.. fix your grill! your the last person who needs to nasty to people!!!
Great food!!!!!!!!!!!!!!!!
Cool place. I love to sit and eat and drink on the roof top.
Cool concept,the menu changes weekly so we always get to eat what's fresh and in season and an opportunity to try something new and awesome.
I love this place :)
Short of getting into a lengthy debate of how to finance a new business venture, (which google is quite helpful for and quite different than personal wealth), I'll state that while I may employ 17 people, I still make the same salary as I did when I opened 2 1/2 years ago. When broken down to an hourly basis, I make less than minimum wage - less than any of my employees. Workaholic is not an appropriate description, I do what I have to do in order to ensure that my business is stable enough to provide continued employment for my staff and to provide me with a living - simple as that.
-btw, you have succeeded in making it a personal attack.