Ulele: Native-Inspired Cuisine on Tampa's Riverwalk

 

Located on Tampa's Riverwalk and overlooking the beautiful Hillsborough River, Ulele is a native-inspired restaurant and brewery offering a vibrant menu filled with fresh fare from local farms and waters, once home to the indigenous people of Florida, including the young princess Ulele. Originally a steam-powered pump house built in 1903, renovations to the historic building were extensive, and has resulted in a warm and welcoming space filled with art from Richard and Melanie Gonzmart’s private collection, owners of Columbia restaurants that has served Spanish-Cuban cuisine in Florida since 1917. While Ulele's menu changes seasonally, examples include Soft Shell Crab, Fire-Roasted Corn-on-the-Cob, Blackened Redfish, Yellowfin Tuna crusted with pumpkin seeds, Alligator Hush Puppies, and Gulf Coast oysters which have been a local staple since the Tocobaga harvested them from these waters over a thousand years ago. Ulele also as an on-site brewery called Ulele Spring Brewery and provide their own craft beers, and also feature wines from family owned U.S. wineries, as well as several private-label selections from family vintners in Spain, a nod to early Spanish explorers who came ashore in Tampa’s waters.

Tropical outdoor setting for the Ulele's Beer Garden that features 

their own craft beers brewed on-site 

Ulele was originally a steam-powered pump house built in 1903

and served as the water source for Tampa until the 1930s

The interior design recalls the history of the building 

using industrial lighting and natural materials to create a wam and welcoming space

The cutlery with Casula dish cloth-style napkin and retro cutlery

The menu features native inspired cuisine

The open seafood kitchen busy shucking oysters 

Ulele's popular charbroiled oysters are simply made with a little butter, 

a little Parmesan and Romano cheese

1789 stained glass panels over the kitchen doors were purchased 

by Cesar and Adela Gonzsmart at auction in 1972

All the art was purchased for Ulele and also on loan from 

Richard and Melanie Gonzmart’s private collection

Spanish Albariño

Oregon Pinot Noir from Williamette Valley

Chili-marinated fresh Florida alligator tail, dusted in seasoned flour, flash-fried 

and served with their signature spicy remoulade

Ulele Burger made with grilled short rib, brisket and chuck blend, house-made steak sauce, 

Wisconsin sharp cheddar, portobello mushrooms, fire-roasted red peppers, fried leeks, 

and served on a brioche bun with French fries

Chesapeake Bay soft shell whole crab dusted in seasoned flour and flash fried, berbere seasoning, 

apple cider slaw, honey datil aioli served on a brioche bun

The bill arrives with a miniature clothes peg attached to a Ulele postcard

Sculpture of Princess Ulele in the garden of the restaurant, 

was a Native American princess believed to have lived in Florida in the 1500’s

Humpty Dumpty was saved and lovingly restored from Tampa's Fairyland Amusement Park at Lowry Park Zoo which was built in 1957, by philanthropist Richard Gonzmart

The Height' Public Market along Tampa's Riverwalk

The industrial-style interior of the market

Cobblestone walkway around the market stamped with Baltimore manufacturer  mark 

ulele.com

Southern Fried Catfish

Serves 4

Recipe courtesy of chef Patrick Quakenbush, Ulele

Catfish:

1 lb catfish, cut into 4 portions

4 oz buttermilk

8 oz seasoned cornmeal

24 oz root vegetable succotash

4 oz whipped butter

1 1/2 cups vegetables

1 1/2 cups Ulele remoulade

1/4 oz parsley, freshly chopped

Root Vegetable Succotash:

1 oz blended oil

6 oz corn salsa

1 oz cranberry beans

1 oz celery root

1 oz sweet potatoes

1 oz parsnips

1 tsp garlic, chopped

1/4 cup vegetable stock

1 oz salted butter

Ulele Remoulade: makes a big batch

1 gallon mayonnaise

2 cups Dijon mustard

1 cup lemon juice

1 cup freshly parsley, chopped

1 cup of Crystal hot sauce

3/4 cup whole grain mustard

1 cup garlic, chopped

3/4 cup capers, chopped

1/3 cup of Worcestershire sauce

1/3 cup Spanish paprika

2 cups green onions, finely chopped

4 tsp kosher salt

2 tsp cayenne pepper

Place catfish in buttermilk for a minimum of 20 minutes. Drain well and place in seasoned cornmeal making sure to cover all sides. Shake to remove excess, and place in a 350°F fryer for four minutes, until crisp and cooked throughout. 

For the succotash, place oil in sauté pan over medium high heat. Once hot, add the salsa, cranberry beans, garlic, sweet potatoes, parsnips and celery root. Sauté for one minute, and add vegetable stock to deglaze. Lower heat and add butter. Cook until butter is incorporated. For the Remoulade, place all ingredients in mixing bowl and whisk thoroughly.

Serve the fried catfish with the Root Vegetable Succotash and small bowl of rémoulade and serve with green beans and southern-style biscuit.