After an extended buildout at the Tampa Convention Center, Harpoon Harry’s Crab House opened Gasparilla weekend. With three bars — including a sushi bar and a bar built out of the bed of an antique pickup truck — the restaurant covers two ﬂoors, with an second-story outdoor patio.
The kitchen is led by former Ulele executive chef Eric Lackey, dishing out Gulf oysters, crab pots (made with Alaskan King, snow or Dungeness crab), Chilean sea bass ﬁsh and chips, Carolina buffalo wings, USDA prime steaks and other seafooderies (including a $100 seafood tower with Maine lobster tails, shrimp cocktail, Alaskan King crab legs, squid, oysters and blue crab).
On top of lunch and dinner, the sushi menu features cooked and raw rolls like the Tampa Hot, made with fried grouper and Thai chili sauce, the Oriental Lobster, and the Downtown Filet (yes, a sushi roll with medium-rare ﬁlet mignon) The truck bar features a selection of local craft beers on tap (with 22-ounce pours), plus cocktails and a house-infused Ole Smoky moonshine.
The Harpoon Harry’s team thought ahead to alleviate the inevitable parking woes; valet is available right in front of the restaurant for $8.
WHAT TO KNOW: 225 S. Franklin St | (813) 321-4040 | harpoonharryscrabhousetampa.com
Sun-Thurs, 11 a.m. to 10 p.m.
Fri & Sat, 11 a.m. to 11 p.m.