Datz

The phrases “mountains of food” and “mac n’ cheese stuffed meatloaf” usually aren’t associated with high class restaurants or good presentation, but Datz on South MacDill Avenue breaks the norm in the tastiest ways possible.

After traveling the world, Datz co-owner Roger Perry teamed with wife Suzanne in 2009 to create a restaurant that would put a cultural twist on southern comfort food. Datz started out as a small deli, but its immediate success convinced the Perrys they needed to morph into a sit-down dining experience.

The southern-gone-gourmet approach Datz takes to its food may seem confusing at first but has been found to be quite addicting. Panache Vue’ magazine called Datz “food-therapy,” and it couldn’t be any more correct.

Senior and chemistry major Becky Vaclav is Datz’s self-proclaimed biggest fan.

“I would say Datz is the best local place,” Vaclav said. “They have a great beer selection with lots of local choices.”

Customers can call or text to reserve a table and Datz will text back when the table is ready, according to Vaclav.

Vaclav’s favorite is the April in Paris sandwich, which is a grilled cheese made with melted brie, tomato, arugula, basil pesto and grilled house-baked sourdough bread. She also enjoys the fries, which come drizzled with sour cream and chives.