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✔️ Dine-in ✔️ Takeout ✔️ No delivery
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Hours
| Saturday | 12–11 PM |
| Sunday | 11 AM–9 PM |
| Monday (Labor Day) | 5–10 PM Hours might differ |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–11 PM |
Address and Contact Information
Address: 615 Channelside Dr Suite 116, Tampa, FL 33602
Phone: (813) 498-0008
Menu
Order and Reservations
Reservations: opentable.com
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Reviews
Julia Apostol
The atmosphere was nice and the servers were attentive for the most part. The food was good, but I don’t know if I’d consider it good enough to come back. I’d go if invited by friends, but I wouldn’t go back on my own accord. Prices are relatively steep for what you get.. $17 for a sandwich, including tax and tip, you’re essentially paying $20 for a classic Reuben.
… moreM. H.
Battery had been on my list of places to try, as the decor always catches my eye when walking past. The highlight of my visit was definitely the creative cocktail I ordered. Unfortunately, I wasn’t as impressed with the food. The Shrimp and Grits were okay, but the Deviled Eggs were a bit of a disaster. How do you mess up Deviled Eggs, right? Anyway, the decor is still as lovely as I had hoped, but I’m not sure if I’ll give this place another shot. Perhaps I simply ordered the wrong dish. Best of luck to them.
… moreBrandon Boone
What a great place to eat delicious food and watch fireworks on the 4th of July!
… moreHerb Potter
Decided to snag some food after hitting the aquarium with my daughter and grandson. The service was solid and we didn’t wait for much. I went with the grilled cheese and the charcuterie board. We did the basic 3 package with American cheese, ham, and the duck prosciutto. The grilled cheese was an awesome take on a classic sandwich from childhood but the duck prosciutto was absolutely the star of all we ordered. Sadly I didn’t get a photo of it as I was trying to be in the moment with my family. The old fashioned was definitely one of the better ones I’ve had in Tampa although I’m still biased to my local Orlando haunts. If you’re in the Channelside area this is definitely worth the visit.
… moreHannah Layton
I was here for a birthday dinner in the private room and it was an awesome time. We sat at the bar before or ordered the house salad and a hello gorgeous cocktail. It was very nice. Our servers in the private room was DELANEY and JOHN. They was very kind, helpful, and the food was delicious. 10/10 experience
… moreRachel Schipper
Gorgeous store. The looks scream you wanna be here. Lackluster service. But let’s be honest we all have our days. They were busy but she seemed to be gone longer than the norm. The board was gorgeous and a great spread. The strip was mostly fat. The kids steak was pretty much charred. Overall mehhh not great. Wouldn’t be dying to come back.
… moremaryroselol
Beautiful mid tier restaurant located within Sparkman Wharf. They serve American cuisine and drinks. We were seated immediately. Food tasted good and presentation was great. However the service was lacking. The majority of our dinner we did not see our waiter and the time spent waiting on our food did not satiate our hunger. It is a nice place to eat but just be mindful you may be waiting a lot of the time you are there. Their Blood Mary is really good!
… moreKelly Soliman
Great place to start off the 4th of July festivities. Drinks were amazing and the food was even better. Exceptional service and attention to detail. Enjoy!
… moreDawn George
A friend took me for a girls night out before the Wynonna Martina McBride concert over the weekend and we enjoyed VERY much and our meal was wonderful as well. The wings were a favorite of my friend and I absolutely loved the short rib Bolognese pasta. The charcuterie board was delicious as well.
… moreDaniel Shade
It was a lovely meal with matching service. I’m on a trip and needed to get something to eat. I walk in and get service matching the prices. The waiter helped me understand the water bottle that I wasn’t familiar with. My waiter was Carlos, and the staff was very respectful. 10/10 would go back. Also, shout out to the chef and resecptionist.
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