Well first off YUMMMMMMMY…
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Here is what they say about this spot:
.The rustic yet elevated restaurant will serve a dazzling array of steaks, chops and wild game prepared on a custom, double wood-fired grill, along with many vegetable-forward dishes and Datz’s signature brand of strong, inventive cocktails from award-winning barman Dean Hurst.

Datz Restaurant Group co-owners Roger and Suzanne Perry bring to life a dream of 15 years in the making. Named for Roger’s late father, Russell “Donovan” Perry, and inspired by his childhood growing up on a modest family farm in rural Ohio, the Perrys have collaborated with culinary talent already existing in the restaurant group to create Donovan’s menus, which employ the family’s ethos on the farm of, “If we didn’t grow it, we don’t eat it.”

The menu offers a variety of steak, potato and vegetable items: Certified Angus Beef, American Wagyu, Brasstown grass-fed steaks, duck, house-cured bacon steaks and wild game will be paired with potatoes that can be served baked, fried, mashed and au gratin. For the sweeter side of potatoes, they will offer sweet potatoes with marshmallow brûlée and candied pecans.
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