Restaurant Review: Carmine’s on 7th Avenue

Pigs and I go way back. Being a BBQ guy, it’s something that goes hand in hoof. One could say that BBQ is almost forgiving in many ways to the pig, as it’s slow and smokey and really “cooks itself” in a lot of ways. Other cooking methods have no been so good to my little pink friends.

I’ve been to places from Hardees (pork chop sammich, $3, fried and dried, likely to give you a stomach ache) to places like luxury steakhouses that served pork undercooked, overcooked, slathered in too much sauce or otherwise.. well.. not right. I’m afraid to even consider a pork chop made any other way than BBQ for fear that it would be inedible.

Enter Carmine’s on 7th Avenue in Ybor. The decor is a mix of bar-scene and fine tavern. The waitstaff is friendly and accommodating. When I threw out the, “You tell me what you like.” to the waitress, she didn’t even flinch. “Deviled crab and pork chops are my two favorites, and I eat here all the time.” So the expert spoketh, so I eateth. The pork chops, that is.

Our waitress brought out a Mojito for both of us. It was strong, the way the Cubans make it, and it was not so overly sweet that it ruined the drink. It was a nice balance, and the whole mint leaves accented by didn’t overcrowd.

The service was overall very pretty prompt, and she can back as needed to check on us. I was doing this review over a lunch meeting with a colleague, so perhaps the time passed even faster than I thought. Seemingly, we ordered and within 10 minutes had bread sticks, spaghetti and pork chops glazed in an au jus style sauce with mushrooms. The chops were done well, and not overly done. The dinner knives they have are not the hardcore steak variety, so I was expecting a fight. I was pleasantly surprised. Knife in and out, clean slice showing a perfect muscular center with a good grain that was delicate but firm. It’s that visual dichotomy in pork that is rare no matter how you prepare it, and especially rare outside of slow cooked pork.

The first bite was a wonderful combination of the beef overtones of the gravy, the subtle hints of garlic and pepper with the mushrooms and pork that was more melt than chew. Bite after bite, the pork chops did not disappoint. The portions were good size and well balanced with the sauce, that didn’t overpower but didn’t fall short either. I’d have to say these are some of the best pork chops I’ve ever had.. and at less than a tenth of the price that I’ve paid in other places.

The followup to the pork was side dish of spaghetti. Simple, elegant, not too filling, not too much. Just right, and with a red sauce that was thick and succulent. While many places that serve spaghetti as a main dish do so to overpower your palette, either by a sauce too strong or a noodle too thick, this made a nice side dish. No complaints.

The bread basket was so-so. By the point I got to it, I was using it to sop up both spaghetti sauce and the pork chop gravy, so again, no complaints. It served it’s purpose well. I was so stuffed and overwhelmed by the rest of the meal that the bread got a free pass.

While I went for lunch, I’d imagine the dinner would be just as good. The trick is finding the place. I’ve literally driven by it thousands of times and never seen it. I drink across the street at the Boneyard. I get tattooed across the street at Las Vegas Tattoo. I’ve been to Acropolis, a block down. In all this time, I’ve never seen it until it was recommended to me. So I, dear reader, am recommending it to you.

Carmine’s Seventh Avenue
1802 E 7th Ave
Yrbor City, 33605
(813) 248-3834

Also, not to disappoint, some photos of my pork chop adventure at Carmine’s:

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