TAMPA — When Casa Cami first opened, on the 10th floor of the Current Hotel in Rocky Point, it touted some pretty serious selling points.
For one, the restaurant marked the latest project from restaurateur siblings Blake Casper and Allison Casper Adams, otherwise known as the team behind Tampa’s popular Oxford Exchange and Predalina and St. Petersburg’s The Library.
The menu of contemporary Mexican cuisine sounded great, too: What’s not to love about top-shelf margaritas and elevated elote?
But more than anything, it was clear that the restaurant’s rooftop location, boasting sweeping vistas of Tampa Bay, would close the deal.
And it’s true: You just can’t beat these views.
With its panoramic perspective spanning across the bay and then some, the rooftop deck here is reason enough to visit. But the food and drink isn’t bad, either.
As with any new hotspot worth its weight in salt-rimmed tequila drinks, there are some key things to know before you go.
Getting a table
Prospective guests should know that in order to snag one of the coveted outdoor tables, you’ll not only need to make a reservation, you’ll have to specify the desire for an outdoor seat in the reservation portal. Walking in without a reservation and getting a four-top out on the patio at sunset simply isn’t going to fly. (I haven’t had a lot of luck getting the best seats here, mostly due to poor planning on my end.)
Parking, too, requires some in-the-know: Valet, for $10, is the easiest option — and at first glance it can appear like the only one. But a lot with self-parking is also available, for $5.
I dined at the restaurant shortly after its debut, and it was clear that they were still working out a few kinks. The place was slammed and service was more than a little harried. (To be fair, you can’t open a rooftop restaurant in Florida in spring and not expect to get mobbed.)
But by my second visit, things moved more smoothly.
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Explore all your optionsAnd despite the difficulty snagging patio seats as a walk-in, there really aren’t any bad options here: With tall windows enveloping the dining room, there are plenty of seats that offer more than a glimpse of the surrounding bay. And the restaurant’s thoughtfully curated design — in particular the focus on incorporating beautiful works of art throughout the space — means there’s plenty to take in.
What to eat
The kitchen here is helmed by chef Alex Hoaks, formerly the executive chef at the Library. The menu hinges on modern interpretations of regional Mexican fare, though the restaurant skirts a fine line when it comes to authenticity with dishes like a chorizo pizza, french fries and roasted Brussel sprouts. But overall, the menu feels streamlined, and despite a few misses here and there, it delivers.
The restaurant operates with an all-day menu except on weekends, when brunch is served, and is broken down into several sections, including starters and dips, salads, tacos and entrees.
A good way to start any meal here is the salsa trio ($18), which features a mild salsa verde; a smoky, crimson salsa tatemada (made with charred tomatoes and ancho chiles); and a fiery salsa roja, flavored with chile de arbol and chipotle peppers.
Pair that with the creamy guacamole ($15) and a bowl of hot, melty guajillo pepper-laced queso ($14), and you could be set for the evening.
Should you feel like venturing further, there’s plenty to choose from. An excellent dish of roasted, charred shish*to peppers ($18) arrives toppling with bright pickled onions, salty cotija cheese, pistachio salsa macha and a drizzle of cumin lime crema — the perfect combination of heat, acid and crunch.
If you’ve got something cool and raw on your mind, skip the hamachi ceviche ($24) in favor of the much more successful snapper crudo ($23) — a lovely dish that pairs thick slices of the silky fish with juicy segments of charred pomelo and pickled gooseberries. The bright and acidic flavors get a bump of soft heat from aji amarillo peppers and a welcome crunch from a shower of pepitas.
For larger appetites, the green chili chicken ($28) comes with a sweet and salty plantain hash and a mild but flavorful salsa verde. I’m more partial to the barbacoa short rib fajitas ($38), a whopping portion of melt-in-your-mouth smoky short ribs nestled next to a hefty medley of grilled piquillo peppers, blistered shish*tos and cipollini onions. The dish is finished with a nutty pistachio salsa macha and served with fat flour tortillas for wrapping.
Keep in mind that the prices at Casa Cami reflect both the location and upscale menu, which is to say, dining here isn’t exactly cheap.
More than just margaritas
Yes, there are margarita pitchers. And the elevated bar program includes a number of very good takes on the classic drink, including a traditional spin ($15) made with Gran Centenario Plata, Rhum Clement Creole shrubb, spiced agave and lime juice, and a version made spicy with charred habanero-infused tequila.
But the restaurant’s signature co*cktail list goes far beyond your lime and tequila quaffs, and that’s a very good thing.
A refreshing Ranch Water ($14) features the popular tequila and seltzer combo, but arrives served inside a Topo Chico bottle and garnished with a lime wedge — a creative twist to the Southwestern classic. I wasn’t sure what to expect from the spot’s south of the border take on a Manhattan (called El Manhattan, $18) but was pleasantly surprised by the smoky beverage which fuses Bulleit rye with 400 Conejos mezcal and a cinnamon-, vanilla- and cacao-laced vermouth with Aztec chocolate bitters. And a Guava Daiquiri ($15) was delicious, hitting the perfect balance of Uruapan Charanda rum, guava syrup and lime juice.
There’s also a selection of alcohol-free co*cktails, a few Mexican beers and wines on offer (and a few choices from France and California) and a lengthy list of agave-based spirits, should you want a nightcap after the spectacular sunset.
If you go to Casa Cami
2545 N Rocky Point Drive, Tampa. 813-281-7800. casacami.com
