Carrots for sale at the Saturday Morning Market in St. Petersburg, May, 2018.

Mapo Ho Fun, a dish made with rice noodles, spicy broad bean paste and szechuan peppercorn, served at Lingr, October, 2021 in St. Petersburg.

The lobster roll at the Stone's Throw on September, 2019 in Tampa.

Beer flights at Tampa Bay Brewing co., June, 2018 in Tampa.

Chicken cacciatore with a side of rainbow cauliflower at FarmTable Cucina on Wednesday, September, 2019 in St. Petersburg.

Rainbow cauliflower at FarmTable Cucina on Wednesday, September, 2019 in St. Petersburg.

Mole Amarillo is served in the kitchen for The Seven Moles of Oaxaca, a seven-course culinary presentation featuring traditional Mexican mole sauce, presented by Chef Chris Fernandez at the La Florida Ballroom above Red Mesa Cantina in St. Petersburg, October, 2018.

Mole Coloradito from the Istmo region of Oaxaca presented with grilled lamb chops and Swiss chard, for The Seven Moles of Oaxaca, a seven-course culinary presentation featuring traditional Mexican mole sauce, presented by Chef Chris Fernandez at the La Florida Ballroom above Red Mesa Cantina in St. Petersburg on Thursday, October, 2018.

Tacos are prepared at Mekenita Cantina in Tampa. There are six offerings that come in sets of three on a platter with a side salad and a big dab of guacamole, August, 2018.

Smoked Lion’s Mane served with chili oil on Sami bread, at Lingr, October, 2021 in St. Petersburg.

The Beef Tomahawk for Two is bathed in a red wine demi glaze and topped with truffle butter and fried shallots, at the HEW Parlor & Chophouse at the Fenway Hotel in Dunedin, December, 2018.

Burrata di Bufala served with baby red and yellow pomo Confite, aged balsamic vinegar and basil at Sauvignon Wine Locker & American Trattoria, August, 2021 in St. Petersburg.

Beet salad at the HEW Parlor & Chophouse at the Fenway Hotel in Dunedin, December, 2018.

Bianco di Ampeleia, 2017, from Tuscany in Italy, is poured into a glass at Cru Cellars, for a story on natural wines, September, 2019 in Tampa.

Pappardelle dish with mushrooms, onions, lamb and mint, at Sauvignon Wine Locker & American Trattoria, August, 2021 in St. Petersburg.

Bartender, Kelly Ferworn, places the garnish on Jaguar Shark cocktail, made with gin or vodka and ginger beer, at the Stone's Throw bar September, 2019 in Tampa.

Grilled oysters at the Stone's Throw, September, 2019 in Tampa.

Yellow-eye snapper over pea puree, Calabrian Chili oil, topped with an avocado and dragon fruit salsa at Sauvignon Wine Locker & American Trattoria, August, 2021 in St. Petersburg.

Stuffed figs with almond cream, sliced almonds and honey at Sauvignon Wine Locker & American Trattoria, August, 2021 in St. Petersburg.

Dumplings with spicy chili and shrimp served at Lingr, October, 2021 in St. Petersburg.

The knodle with Nutella with pastry made with mashed potatoes. The owners say the popularity of the dessert can be problematic because it is labor-intensive. At the German Knodle, January, 2020 in St. Petersburg.