“Largo's little gem! Visited Cafe Largo in 1992 and remembered how quaint it was & had amazing food. Had my 2nd visit tonight under the new ownership and happy the food is still devine! The owners are incredibly nice and genuine. Highly recommend!“
“Wanted to try something new,so we decided on Massimos. I am so glad we did. The service was outstanding, the food was great. Great atmosphere! Will definitely be back. The chef who is also the owner,came out to make sure we had a great meal. And that we did!“
“The service is very good and the food is exceptional. This place is a bit small in comparison to other restaurants you can choose from. However, if you have to wait it's well worth it. I have dine here on a few occasions but luckily, I never had to wait to long. The food is prepared with a lot of experience behind it, you can tell by the quality and flavor. This is a unique and special little place and is not your ordinary Mom and Pop Restaurant.“
“We love this place and it’s always #1 when we come to Indian Rocks! The staff are so friendly and efficient! So fun to watch the amazing master at his crepe making! You get a TON of fruit in the fruit crepes, my husband loves the huge croissant breakfast sandwiches too! It’s always packed as it’s so good so get there early but the line moves quickly too!“
“My wife and I have passed by this restaurant for the past four years and finally decided to check it out. We are kicking ourselves that we didn’t get here sooner. This is one of the BEST restaurants in Belleair…possibly in all of Tampa. The food was phenomenal!!! If you are in the area, do yourself a favor and stop by. Absolutely incredible cuisine!!!“
“To be honest, I thought it was a bit pedestrian for a finer restaurant. Food was good, but not innovative. Reminded me a bit of country club food from the 80's. Good, but not interesting. Service was good, all in all, it was good. But I wasn't inspired to go back. And that's never a good thing for a restaurant. Just my honest thoughts.“
“This is the perfect spot to start and end a Safety Harbor third Friday night. The overall vibe is fancy casual. If you’re expecting things like scraping crumbs or exchanging silverware between courses, you won’t find it here. But the food is solid, you’ll step out into the middle of Main Street after dinner, and it’s the best late night bar downtown.The escargot was delicious, but don’t send away your bread service when it comes, cause the crostinis that came with it were stale. The ribs appetizer was full of flavor and fell off the bone.I’m a sucker for a duck confit with orange marmalade, so when I saw a Gran Marnier duck on the menu I HAD to try it, and it lived up to everything I was hoping it would be. The cognac gave it a sweetness upfront and warm aftertaste that warmed my soul.The salmon with cream sauce on lentils was super light before a night out, but didn’t leave me wishing I got a heavier dish for more flavor. It had an addictive quality that makes you keep coming back for bites, even if you’re stuffed.We returned after a walk down Main Street for dessert and I had one of the best crème brûlées I’ve had in a long time. The custard was SO thick and rich, complemented perfectly by their creamy espresso martini. If you’re looking for a fruity tart dessert instead, the crepe Suzette with a French 75 will cool you down on a hot summer night.“
“A Restaurant by Any other (French) Name…“Chez David” is in the space where “Flying with Jerome” used to be. Most everything is the same as under the old owner. Unfortunately, they need to work on service. The staff is confused and scattered seemingly without direction. We experienced a mixed-up order and so did our neighboring table.As for the food, it’s pretty good. My Egg, Bacon and Cheese Croissant was good. The accompanying fruit cup was all melon and a bit of pineapple—the cheapest fruits. We also had a Chicken Ciabatta Sandwich which was also good, but nothing special. The lattes were good.My biggest disappointment was the almond croissant. I had hoped that David would do better than Jerome, but it looks like he’s using the same recipe. The result is an overly soggy croissant. The chocolate croissant looked better, and I’ll get that if we return.“