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7th+Grove feeds Southern cuisine to Tampa Bay creatives

It’s not too often I’m down in Ybor City for something. I’m down there in the day walking around or going to grab a bite to eat. The vibe of Ybor is different; it’s not polished like Downtown Tampa or bohemian like Seminole Heights. Ybor City is a mix of grunge and alternative. On one corner is a guy sitting in the window rolling cigars and a rock band performing a concert on another. Of course, there’s the food too. There are numerous dive bars in the area but none serving southern cuisine and that’s where new spot 7th+Grove comes in.

7th+Grove is the brainchild of partners Vondalyn Crawford, Jamaris Glenn, and Khalilaa McDuffie. They wanted to fill that void and bring a taste of the South to Ybor:

“Next month, Ybor will welcome a southern cuisine restaurant, 7th+Grove, located at 1930 E. 7th Avenue.

The space previously hosted weddings and events, which means it’ll be very spacious for hungry new customers. 

Partners Dr. Vondalyn Crawford, Dr. Jamaris Glenn, and Khalilaa McDuffie noticed a lack of southern offerings in Tampa Bay, and are hankering to foot the bill.

Prior to opening the eatery, Glenn had several other popular platforms that combine his passions.

Choosing the location was a simple decision for them. They wanted to place the concept in an area that openly welcomes inclusivity and diversity. Ybor proved to be their perfect match.

“We love the rich culture that’s here and they’re very welcoming of every one of different nationalities and sexual orientations,” Glenn explains. 

A few names were thrown around but when they found the 9,400-square-foot space in Ybor City, they knew they had to incorporate the historic district in the name somehow with a little help from the Big Apple. 

“We played with a couple of names like ‘The Garden’ but that felt like somewhere your Grandma goes. This sounds unlike Tampa, but we wanted the name to have a New York feel to it,” he explains.”

7th+Grove opens next month. To learn more about them, peruse through their Facebook and Instagram. Read the rest of their Creative Loafing interview here.