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Delivery No

Payment Cash Only

Parking Yes

Good for Kids No

Attire Dressy

Alcohol Yes - Full Bar

Reservations Yes

Cuisines: American

Price Point $$ $ - Cheap Eats (Under $10) $$ - Moderate ($11-$25) $$$ - Expensive ($25-$50) $$$$ - Very Pricey (Over $50)

Outdoor Seats Yes

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• Saint Petersburg, Florida /

St. Petersburg Yacht Club

St. Petersburg Yacht Club is pretty near Pioneer Park . Here you will find perfectly cooked salads . Most users state that the staff is knowledgeable. If you want to enjoy good service, you should go to St. Petersburg Yacht Club . Besides, the decor is fancy.

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Restaurant features in Saint Petersburg

Evening Dining Yacht St. Pete Beach Area

Starlite sapphire dining yacht.

Ready for a dazzling dinner and night out? StarLite offers a fine dining experience, entertainment and dancing with some of the best waterfront views in all of the Gulf Beaches from brilliant vistas to starlit evenings, every StarLite cruise is special. Our dining service includes a full, restaurant-style menu featuring continental cuisine prepared fresh on board. Entertainment is a mix of live selections and a wide variety of recorded songs to satisfy any musical request. Full bar and your own server ensure your enjoyment.

EVENING YACHT DINING MENU ~ ST. PETE BEACH AREA LOCATION

Blackened Chicken Alfredo a tender boneless breast of chicken prepared blackened style and placed atop a nest of fettuccine pasta Alfredo, served with chef’s selection of seasonal vegetable 24.95

Herb and Bell Pepper Red Snapper a roasted red snapper filet topped with herbs and bell peppers, finished with a squeeze of lemon, served with chef’s selection of rice and seasonal vegetable 26.95

Flat Iron Steak Argentine tender flat iron steak seared to medium and topped with a traditional Argentinian green chimichurri sauce, served with garlic red skin mashed potatoes and seasonal vegetable 31.95

StarLite Chicken Spinachi breaded boneless chicken breast stuffed with a mix of goat and Parmesan cheeses, artichoke hearts, and sauteed spinach, served with chef’s selection of rice and seasonal vegetable 26.95

Vegetarian Harvest an assortment of lightly seasoned, roasted garden vegetables combined with fettuccine and tossed in a garlic infused olive oil 18.95

Stuffed Shrimp five large blue water shrimp filled with blue crab and Italian herb stuffing, drizzled with our Cajun remoulade, served with chef’s selection of rice and seasonal vegetable 34.95

Boneless Pork Ribeye tender pork ribeye prepared with our own dry rub seasoning, roasted in its own juices and tastefully accented with a red wine reduction, served with garlic red skin mashed potatoes and seasonal vegetable 27.95

Oven Roasted Salmon filet of salmon complimented with shallot and lemon beurre blanc sauce, served with chef’s selection of rice and seasonal vegetable 28.95

Chateaubriand classic beef tenderloin slow-roasted to medium-rare and topped with our homemade bearnaise sauce, served with garlic red mashed potatoes and seasonal vegetable 35.95

Land and Sea a pairing of our two favorites - chateaubriand and stuffed shrimp, served with garlic red mashed potatoes and chef’s selection of seasonal vegetable 35.95

Entrees are ordered and prepared on board the vessel. Entrees are served with a mixed greens salad, bread and house dessert. A 20% gratuity will be added to parties of seven or more guests. Menu changes may occur as we strive to provide the freshest products and ideas.

CELEBRATING A BIRTHDAY OR AN ANNIVERSARY?

Make it an event you won't forget with a Special Occasion Package

The package includes: • a bottle of house champagne or wine • a Birthday or Anniversary mylar balloon • a decorated birthday cake or 3 roses in a vase for an anniversary

Price of package is $50.00 – subject to sales tax. All packages should be ordered a minimum of two days prior to cruise date in order to guarantee package availability.

2 1/2 - 3 HOUR EVENING DINING YACHT CRUISE Small parties booking this Evening Dining Yacht Cruise purchase an admission ticket covering the cruise and entertainment. Once on board, you will order and pay for your dining service in much the same way you would in any other restaurant.

In addition to our selection of entrees, appetizers , wine selections , and full cocktail service are available for purchase on board.

• Tuesday, Wednesday, Thursday, Friday & Saturday - Boarding at 6:30 pm; Departing at 7:00 pm
• Sunday - Boarding at 5:30 pm; Departing at 6:00 pm
• Departs: 3400 Pasadena Ave. South - St. Pete Beach Area ( Directions, Parking & FAQ )
• Guaranteed window table seating for parties of 6 or less, may be added for $25
• Tax is additional
• Children are ages 3-12
• Infants ages 2 & under are FREE but must be included with your reservation
• Dining Yachts
• Dolphin Speedboat Adventure
• Tropical Buffet Cruises
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• Health & Safety

Situated in a bustling arts community on the downtown St. Petersburg waterfront, the St. Petersburg Yacht Club has been a part of the sailing community for over 100 years.

We pride ourselves in creating a relaxed private club atmosphere with a warm, friendly, family-oriented environment.  we offer a wide variety of social activities and our clubs within a club meet a plethora of special interests for our members where they can mix and mingle. , banquets & catering, community events.

What's happening at St Petersburg Yacht Club?

• Bay Magazine

From Paris to the Caribbean, use these travel ideas to plan your next trip

• Cindy Cockburn Tampa Bay Times

SeaDream Yacht Club – Caviar, Champagne and barbecue

All SeaDream Yacht Club voyages in the Caribbean include a signature Champagne & Caviar Splash beach party. Executive chef Elton Tabaj and his galley team transport the five-star kitchen from the yacht to the beach. Passengers are served a lavish beach barbecue, cooked to perfection. All guests don bathing suits and the captain joins in for an informal day playing Robinson Crusoe. In fact, be prepared to get soaking wet. You will arrive on the island via a Zodiac boat that shuttles passengers from the yacht directly to the white, sandy beach. I attended the beach party in White Bay on Jost Van Dyke in the British Virgin Islands during a recent cruise. What a great way to spend a winter afternoon! And the best part? Skip the high resort rates and book the intimate cruise with only 150 passengers.

Paris is always a good idea

The Olympics may be over, but we still can’t get enough of the French. A recent report from GlobalData announced that France is on track to become the most visited country by 2025, when 93.7 million international travelers are expected to visit there.

Delta Air Lines offers several options while traveling from Tampa to Paris. I usually stop in Atlanta to connect with Air France for a seamless experience. I recently discovered a “secret” and luxurious way to get to Europe. Friends rave about the 10-year-old French boutique airline called La Compagnie. The flights only depart from Newark Liberty International Airport, but it’s totally worth the trip to New Jersey. Once on board, the plane offers 76 seats that all turn into flatbeds. It’s a business-class airline experience to Paris, Milan or Nice. And the food is marvelous.

For the ultimate Parisian culinary experience, secure a table at Le Jules Verne. Located at the top of the Eiffel Tower, the views are spectacular from this world-famous restaurant. Watch the calendar and make sure to book 90 days in advance and be prepared to pay ahead as well (a $500 deposit is the norm for a table for two). When you factor in the advantage of skipping the long entry line and the overall once-in-a-lifetime opportunity of dining in the Eiffel Tower, the experience is well worth the cost. Perched at a height of 410 feet, you will even have your own private elevator to the restaurant. The dress code, an elegant outfit and no shorts or sportswear, is strictly enforced. Suit jackets are mandatory for men.

Closer to home, Travel + Leisure magazine recently named St. Petersburg the Best Food City in the U.S. We found a tiny slice of Paris in St. Petersburg. When you check in to the newly renovated Vinoy Resort, you’ll be invited on Friday and Saturday from 3-5 p.m. to meet the new executive pastry chef Armand Berger and sample complimentary Champagne and nibbles from Lottie, the new patisserie located in the hotel’s lobby.

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Tropic Ocean Airways salutes Jimmy Buffett Day

Tropic Ocean Airways is the largest commercial amphibious airline and is ready to entertain all Parrotheads. To celebrate Jimmy Buffett Day on Aug. 30, they are launching an epic package with Baker’s Cay Resort, a nature-inspired luxury resort on the Overseas Highway in Key Largo. Inspired by the legendary singer-songwriter, this unique trip offers a fun-filled adventure over Labor Day weekend and includes a one-way Tropic Ocean Airways seaplane adventure for two departing from Sheltair Terminal at Fort Lauderdale-Hollywood International Airport and landing at Baker’s Cay Resort. The three-night waterfront king guest room package is valid only from Aug. 30 through Sept. 2. It includes complimentary return shuttle service to Miami International Airport or Fort Lauderdale-Hollywood International Airport.

The Resort at Longboat Key Club

Having more space is a priority for families. Nearly three in five guests say being able to fit all their family members in one place is a major deciding factor when booking a vacation. Some of the top trending destinations near the water for families this summer are Melbourne, Australia and Nassau, Bahamas.

We already live in paradise with a variety of resort options just a short drive away, no passport required. We talked to Diane Lopez, the director of resort operations at The Resort at Longboat Key Club near Sarasota, where the Gulf waters are beautiful, the beach cabanas are huge and the suites are grand. The two-bedroom suites overlook the pool and the Gulf of Mexico with a living room that includes a queen-sized sleeper sofa, a full kitchen, a washer and dryer and a private balcony. Don’t miss Latitudes restaurant for delicious menu options in the resort, offering both “land” (a 16-ounce rib-eye steak) and “sea” (spiny lobster curry) options with Ed Geyfman as executive chef. Great to find out a kids dinner menu is available. Grown-ups will love checking out the resort’s Tavern & Whiskey Bar with over 100 different types of whiskey.

Sports are key here on the Key. Briana François is the director of racquet sports, tennis and pickleball and reports that there are eight new pickleball courts at the resort. They have lessons almost daily. The resort store supports local women-owned vendors. Peaceful tip: Check out the many treatment rooms and new sound therapy beds in the spa. Naps encouraged!

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Quebec Dispatch

In Quebec’s Casse-Croûtes, Fast Food for a Short but Sweet Summer

By now, the most famous product of Quebec’s casse-croûtes, the poutine, has gone international. But can the guédille or the pinso ever become just as popular?

Customers consulting the extensive menu as they wait in line to order a nighttime treat from La Mollière, a casse-croûte in Gaspé, Quebec. Credit...

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By Norimitsu Onishi

Photographs by Nasuna Stuart-Ulin

Reporting from Gaspé, Quebec

• Aug. 28, 2024

When newcomers to Canada, the Italian couple had discovered along Quebec’s country roads the joys of the casse-croûtes, the food shacks that lie dormant in the frozen landscape during winter and then burst to life during the all-too-short warm months.

And so on a recent afternoon, the couple, Marta Grasso and Andrea La Monaca, sat side by side at a picnic table at one of these shacks, La Mollière, a lobster roll before him and a shrimp roll for her. A large blue sky spread out behind the casse-croûte, built on a promontory over the Gulf of St. Lawrence.

“You can taste the sea,” Ms. Grasso said. “We are from Sicily, so we are used to good, fresh seafood.”

The most famous menu item of Quebec’s casse-croûtes — the dish of French fries layered with cheese curds and gravy known as poutine — has become known far beyond this French-speaking province’s borders, with restaurants as far afield as Seoul specializing in the dish.

But what about the funny-sounding pogo? Or a pinceau, sometimes spelled pinso? And the guédille, whose etymology remains obscure, even though it’s a staple of casse-croûtes?

Ms. Grasso, who now calls Montreal home, was mystified when she first encountered a guédille — a sandwich consisting of a split-top hot-dog bun stuffed with seafood salad, meat or whatever is handy — on a trip three years ago. She was immediately hooked.

Her mother also became a fan during a visit from Italy last year. “She wanted to go eat a guédille every day,” Ms. Grasso said.

Casse-croûtes can be found everywhere across Quebec, many open year round.

But in far-flung areas of the vast province — as in the small towns along the St. Lawrence River or on the Gaspé Peninsula some 600 miles northeast of Montreal — they are typically mom-and-pop operations that open and close with the seasons. The menus, displayed on the exterior walls, offer American-style fast food but with a French Canadian reinterpretation.

“Casse-croûtes are summer,” said Nicole Boulay, a local resident who was eating poutine at La Mollière, in Cap-des-Rosiers, a village that is part of the city of Gaspé. “Winters here are really long.”

Mélanie Grandmont and Pascal Noël bought La Mollière shortly after getting married in 2011, turning what had been an ice cream shop into a full-fledge casse-croûte. They kept the establishment’s name, which referred to its old-fashioned ice cream.

“It’s not written the same way, but it’s also a reference to Molière,” Mr. Noël said of the 17th-century French playwright, adding, perhaps with an overabundance of caution of what customers can expect: “We have nothing to do with Molière.”

The couple are hardly miserly in their use of local products. The strawberries and raspberries on their sundaes came from their gardens. Mr. Noël made sure to secure a steady supply of local shrimp, the small but tasty Nordic kind, whose population has dwindled with the St. Lawrence’s warming waters.

One winter, the couple came to install a new dishwasher in the shack. But a wall of snow in front blocked the entrance.

“We came back in the spring,” Ms. Grandmont said.

La Mollière stirs back to life in May. The owners spend the next five months in a trailer behind the casse-croûte, no days off.

Each casse-croûte boasts of, it seems, its own secret sauce, and the trailer is also where they safeguard the ingredients of their highly classified poutine sauce — a mix of barbecue sauce with ketchup, the recipe for which was handed down by his octogenarian grandfather.

“I prepare it in secret every morning,” Ms. Grandmont said. “I bring over the ingredients to the restaurant and then hide them back in the trailer. The recipe’s in my head.”

Every casse-croûte purports to offer something unique, which is part of the restaurants’ charm, Mr. Noël said.

Casse-croûtes are “time travel machines” in the history of Quebec and the lives of its people, according to “ Moutarde Chou ,” a book on the establishments.

Quebec’s casse-croûtes first flourished amid the growing prosperity after World War II, said Gwenaëlle Reyt, an expert on the history of food in Quebec at the Université du Québec à Montréal.

“Casse-croûtes emerged with the boom in cars and tourism in Quebec," Ms. Reyt said.

Although casse-croûtes became a Quebec institution, the influence on them of American fast food and car culture was strong. Burgers and hot dogs became indispensable items.

“The casse-croûtes offered dishes that we never made at home,” said Michel Lambert , an author of several books on the history of family cooking in Quebec who worked at a casse-croûte as a teenager in the 1950s. “That’s why they were considered exotic.”

Over the decades, dishes were reinvented and reimagined inside the modest shacks. Sometimes the transformations seemed more linguistic than culinary. Isn’t a pogo really a corn dog after all? And a guédille au homard is pretty similar to a Maine lobster roll, though it could be argued that the various mutations of the guédille have made it as Québécois as poutine.

At one point, Mr. Lambert researched the sandwich’s etymology.

“I never found the origins of the word guédille,” he said. “I don’t know whether it’s French or Indigenous. Maybe one day we’ll find a historical link to one man.”

At Chez Cathy, a casse-croûte in Rivière-au-Renard, another village in Gaspé city, you can get a pinso, a reinterpretation of the club sandwich. Instead of chicken, it contains ground beef patties.

“It’s one of our popular items,” said Mario Noël, who along with his two sons owns Chez Cathy.

The casse-croûte began offering the sandwich under its longtime previous owner, whose daughter was named Cathy.

“Now many other places offer it," though elsewhere it was usually spelled “pinceau,” said Mr. Noël, who is not related to his namesake at La Mollière.

When Mr. Noël bought Chez Cathy in 2019, the deal included a secret sauce dating back to the 1960s, as well as the restaurant’s pinso and its top-selling guédilles.

Chez Cathy’s poutine had a rocky start a couple of decades ago.

“In the beginning, they used Kraft cheese instead of cheese curds,” said Danielle Samuel, who has worked at Chez Cathy for 41 years. She shook her head.

By noon on most days, the parking lot at Chez Cathy is filled, but not all the customers were exiting their vehicles; it’s one of the few places that still serve customers by the side of their cars.

For the past nine seasons, Nathalie Dufresne has flitted from car to car, taking orders and returning with food on trays that are hung on the windows.

“The locals stay in their cars, but the tourists get out and come order at the window,” Ms. Dufresne said.

“A car!" Ms. Samuel alerted Ms. Dufresne, spotting the day’s first customer, though it was still morning, as the waitress sprinted outside.

It was Dave Mainville’s day off from his job as an electromechanical technician, and he wanted to spoil himself by starting the day with his favorite, a poutine from Chez Cathy. He had been coming for years and so had his mother, with whom he was planning to share the dish.

“Casse-croûtes are open only a short season, so you want to come as often as you can,” Mr. Mainville said. “You know you won’t be able to get a poutine at Cathy’s in the month of December.”

Norimitsu Onishi reports on life, society and culture in Canada. He is based in Montreal. More about Norimitsu Onishi

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