Copper Shaker - St. Petersburg, FL

Two 4 oz. Niman Ranch beef patties blended with shitake and cremini mushrooms, grilled to order and served on mini kaiser buns with lettuce, tomato, and onion.

Crispy fried shitake strips, both crisp and tender with a flavor akin to cracklins. Served with a side of house-made vegan ranch and sticky BBQ.

Cavatappi noodles, garlic-and-herb bechamel, X.O. beemster gouda, parmigiano reggiano topped with panko and baked to order.

Chinese five-spice rubbed pork back ribs, sous-vide for 24 hours, roasted and flash-fried to order before being tossed in house-made, sticky-soy barbecue sauce. Served with seared shishito peppers, shitake mushrooms, scallions and sweety drops.

Fresh cauliflower, tempura battered or roasted, served naked with house spice, or tossed in house buffalo sauce, with a side of smoky vegan jalapeno ranch.

Hanging tender steak, mojo marinated and roasted to a tender medium rare before being sliced and rested atop a bed of elotes-style roasted corn, all topped off with red pepper coulis, queso fresco and smoked peprika aioli.

BBQ-mascarpone base, sprinkled with XO gouda, and parmesan cheeses Topped with grilled chicken, fresh tomatoes, arugula, and pickled red onion, this flatbread is cooked to order and finished with shaved manchego, a drizzle of house jalapeno ranch and aged balsamic vinegar.

Whipped ricotta base, infused with truffle and charred scallion, topped with sweet onion and grilled shitake mushrooms, this vegetarian friendly snake is garnished with fresh arugula and barrel-aged balsamic vinegar.