Flavors of Tampa Bay: E&E Stakeout Grill

6:09 PM, Dec 22, 2011   |    comments
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Belleair Bluffs, Florida - This Belleair mainstay has been preparing great tasting meals for its customers for over a quarter of a century. It first opened as Eugens restaurant in 1985 and later renamed itself E&E Stakeout Grill in 1995.

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Chef Erwin Scheuringer has created a diverse menu, offering a little bit of everything. Great tasting meals served in a warm and inviting atmosphere makes for a great night out.

E&E Stakeout Grill
100 N. Indian Rocks Road
Belleair Bluffs, Florida

www.3bestchefs.com

Here are a few of E and E's dinner offerings: 

Skewered Steak Dice Of Filet Mignon:
Brushed with Cattlemen's BBQ Sauce, Served with
Loaded Mashed Potatoes with Bacon, Sour Cream and Chives.

The Skillet:
Grilled breast of chicken, medallion of filet mignon and pork chop over roast peppers and onions topped with cheddar cheese.

Chop House Bone-In Pork Chops:
Panko herb crusted, with fontina cheese and mushrooms marsala.

Pork Chops "Toscanini":
grilled with Nueske bacon, roma tomatoes and fresh mozzarella cheese.

The Bookmaker:
First cut medallions of filet mignon with grilled roma tomato and sauce bearnaise.

Double Cut Lamb Chops:
With our garlic mashed potatoes and caramelized onions.

Delmonico, 14 oz. 
A ribeye -great marbling- great tast- favored by many.

Rodeo Steak 8 oz. or14 oz.
Cut from the coulade - excellent flavor and very lean.

Cowboy Steak 28-30 oz.
Bone in ribeye - the real deal.  

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