Tampa Bay Times Review: Pizzeria Gregario, a delicious plus for Safety Harbor dining
Thanks to Tampa Bay Times writer, Laura Reiley for the mention in this article about changes in the dining scene here in The Harbor.
If you're paying attention, some things will jump out at you. There are only a couple wines, but they are from Parducci's sustainably grown grapes. You can have a local egg on your pizza from Dancing Goat farm in Hillsborough County or house-cured bacon. Sausage is housemade as well, made from the whole pig Seymour orders every few months from nearby Nature Delivered. And produce may be organic stuff from 3 Boys Farm in Ruskin or something Suncoast Food Alliance has rounded up from another local farm.
You can read the full article HERE. Or stop in and taste for yourself.
Photos courtesy of Tampa Bay Times as part of the above referenced article.