There was a time when a solid cocktail bar was hard to find in St. Petersburg.
Pioneers like Mandarin Hide and Intermezzo paved the way, but it’s taken years for the rest of the city to catch up, and a few spots along the way didn’t quite make the cut (R.I.P. Room 901).
All of a sudden, that’s no longer the case: The ‘burg has found itself smack dab in the middle of a cocktail renaissance (and I, for one, am thrilled).
Places like Bar Mezzo, Slim Charmer, Pluma Lounge, Perry’s Porch and Easy Tiger are ushering in a new era of drinking. Beyond the saturated brewery space and burgeoning wine scene, they offer something different and refined for booze connoisseurs, along with a fun excuse to sidestep the usual restaurant bar in exchange for something more intimate.
Enter The Winfield, St. Petersburg’s newest contender in the craft cocktail game and a swanky subterranean addition to Central Park St. Pete.
The new lounge launched in early July in the basement of the buzzy food hall, a sprawling 28,000-square-foot building at 551 Central Ave. that began opening in stages in late February. The project, a massive undertaking from Sarasota-based Hi Hospitality Group, will eventually feature 13 food and beverage concepts, many of which are fast-casual spots on the building’s first floor.
But the Winfield is anything but casual. The bar’s name is a nod to Frank Winfield Woolworth, the founder of the Woolworth chain, which at one point occupied the same Central Avenue building. The posh new spot sports elegant vibes in a jewel box-like setting with just 22 seats — six at a petite bar, and the rest hugging olive green and dark coral banquettes. Light pink wallpaper is patterned with cockatoos and flowers while gilded mirrors and chandelier lighting set a moody, romantic tone.
In short: The Winfield is a striking, beautiful space. And the drinks are just as alluring.
On a recent visit, I sampled a number of cocktails and snacks and left impressed. Beverage director Silvia Fridegotto oversees the cocktail program here and at other spots in the hall: the ground level Central Bar, plus the still-to-open tropical cocktail haven Bar Hana and its adjoining modern Asian restaurant Kojo.
Fridegotto said the Winfield’s drinks are inspired by the hospitality group’s other restaurants (like the popular flagship locations of Bar Hana and Kojo in Sarasota) and there’s a strong Latin undercurrent with some Asian influences that runs throughout.
The menu features roughly a dozen signature cocktails and several mocktails. Fridegotto said the team is also prepared to make slightly elevated renditions of any number of classic drinks (a friend of mine ordered a Negroni — $15 — on our last visit and I can confirm it was, indeed, excellent).
There are a few must-orders, including the Tomato, Tomatoe ($17), which arrives in a wide, rimmed coupe glass with a toothpick spearing a small orb of mozzarella. It’s an herbaceous (but not overpowering) blend of vodka, heirloom tomato water, strawberry, balsamic and a pistachio oil delivered in a small pipette that guests can use throughout the drink to doctor up their quaff. Also irresistible is the Celia Cruz ($18), a nod to the “Queen of Salsa” and legendary Cuban-American singer as well as Tampa’s own iconic guava and cheese pastelitos. The light and fruity blend of white rum, guava, makrut lime leaf and lime is zingy and refreshing but, really, it’s the garnish — a miniature croissant beneath a dollop of sweet cheese foam — that steals the show.
Though not the primary spirit focus, there are some nice bourbon and whiskey choices, including the Hoshi Soda ($18), an effervescent sipper coupling Japanese whiskey, Lady Grey tea, lychee, coconut water and berry de blanc. Another good pick is the Queen’s Cobbler ($17), which arrives in a tall stainless steel cup garnished with a fat mint sprig. It might sound sweet at first, a combination of bourbon, lemon curd, raspberry and vanilla, but in reality it packs a slightly tart punch that’s perfectly balanced.
Though not many of the drinks I sampled struck me as particularly spirit-dominant, the Platanito ($19) came close, featuring a smooth and balanced mix of Calvados, aged rum, plantain, sweet vermouth, bitters and cacao.
For now, The Winfield’s approach feels more focused on beverages, but there is a decently sized (roughly 12 items) small and shared plates menu. There are several strong dishes, like the wagyu carpaccio ($28), where lightly torched Australian ribeye is reimagined as a make-it-yourself hand roll, complete with beef tallow sushi rice, nori and shiso leaves. An egg yolk adds richness while thin slices of Korean pear and gochujang (a fermented Korean chile paste) add spice and crunch.
A delicate, if petite, dish features raw toro (tuna belly) and madai (Japanese sea bream) with Meyer lemon and white soy, served with caviar on crispy rice wafers. At $32, the price tag feels steep for the two small crackers, but it’s tasty nonetheless.
Will your eyes roll a bit more as I tell you about the French dip sandwich that costs $30? Perhaps. But it also happens to be one of the most delicious versions of the classic American dish, with juicy, fatty strips of seared prime ribeye steak hugging tallow-caramelized onions alongside melted Gruyere cheese on the spot’s homemade sesame bread (which might be the star of the show). Give it a dunk in the adjoining red wine jus or drizzle it with a thick ribbon of horseradish cream — either way, you can’t go wrong.
All in all, The Winfield appears poised for great things, and it’s certainly a welcome addition to St. Petersburg’s bourgeoning cocktail scene. I know I can’t wait to go back.
If you go to The Winfield
Where: 551 Central Ave., St. Petersburg. centralparkstpete.com
Hours: Dinner and drinks 5-11 p.m. Wednesday through Saturday. Bar may stay open later.
Prices: Cocktails, $15 to $19; small and shared plates, $8 to $30.
Don’t skip: Celia Cruz; Tomato, Tomato; French dip sandwich.
Details: Reservations are highly recommended. On weekends, the team runs a waitlist for seats, but if you try your luck on a weekday you might be able to snag a solo bar seat without too much difficulty.
We’d love to know where you go for cocktails. Tell us in the comments.
• • •
The Tampa Bay Times Food Hub launched in 2026, a four-person team covering Tampa Bay’s dynamic and expanding food scene. You can contribute to the hub through our journalism fund by clicking here.
Want food news weekly in your inbox? Sign up for our newsletter.
Top 50 Restaurants: Check out our food critic’s list of the area’s best spots.
Follow our updates on the local restaurant landscape on Instagram at @tampabaytimesfood.
