Bambusa Bar & Grill Announces St. Pete Expansion

Naples friendly neighborhood bar is growing! The concept announced plans to open in the former Georgie’s Alibi location at 3100 3rd Avenue North. More than just a spot for good eats, Bambusa owners like to keep their restaurant active with happy hour deals, irreverent bingo, karoke and DJs spinning mixes on a weekly basis.

The LGBTQ-friendly restaurant offers a bountiful menu that ranges from pot stickers and poutine to artichoke chicken and bacon wrapped meatloaf. Venture south of the border with mahi tacos and grilled tiger shrimp with pico de gallo.

Eclectic events and menu items help Bambusa stand out 

Have a hankering for pizza? Bambusa serves up BBQ chicken, margherita and meat combo pies. Other items of note include the hearty Bambusa burger made with Angus beef, the sky high Dagwood sandwich (turkey, smoked ham, bacon) and the chocolate tuxedo bomb. (Chocolate Cake filled with white Chocolate and dark Chocolate Mousse in aGanache shell. Served with Gelato.) 

Bambusa owners intend to open their doors in late 2017. This isn’t the first Naples concept to set its sights on the Burg. Sea Salt St. Pete and Cider Press Cafe both began in Naples before setting roots in St. Pete’s blossoming culinary scene.

The restaurant also features a full liquor bar, with an abundance of craft beers and wines to choose from, too.

Learn more about Bambusa, and keep up with a potential opening timeline, by following the restaurant on Facebook and their website.

Written by Andrew Harlan

Andrew Harlan is in his third year as Writer/Editor of iLovetheBurg.com. New York Times bestselling author Andre Dubus III has said of him, “Andrew Harlan has a sharp and discerning eye for detail that deftly captures character and landscape." He has published fiction and poetry in Sabal and Prime Number Literary Magazine. He graduated with honors from Eckerd College in 2013 with a B.A. in Creative Writing and a minor in Literature. He can be reached by phone: (727) 896-3435 or email: andrew@rkc.me