Team Behind Mi Carreta Restaurant and Bakery to Open Bar and Lounge

Mi Carreta Lounge will feature a bar menu, drinks, and live music
Photo: Official

Located at 2705 54th Avenue in St. Pete, Colombian restaurant Mi Carreta Restaurant & Bakery offers a sizable menu that ranges from appetizers like Ceviche de Chicharron, to Menu Tradicional dishes like Bandeja Mi Carreta (Grilled chicken breast, blood sausage, fried egg, pork skin, fried plantains, rice and beans), to seafood dishes like Filete al Ajillo Con Camarones.

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The restaurant has had success operating in the retail center at the intersection of 28th Street North and 54th Avenue North, and it is now preparing to expand with a new restaurant and lounge concept in the same building.

“There are no lounges or bars near us,” owner Marlon Yepes told What Now on Thursday. “And I kept hearing customers complaining about having to go out to Tampa to have a drink and listen to Latin music.”

And so the concept of Mi Carreta Bar & Lounge was born. The bar will offer a streamlined menu, featuring familiar finger foods like wings, nachos, and other quick bites, along with a menu that sticks closer to bar fare. That menu is still under development, however, so further details are not available just yet.

Opening in a completely separate, 3000-square-foot space, Mi Carreta Bar & Lounge will be able to hold a big crowd for live music and DJ events. It will be open from 4 p.m. to 12 a.m. on weekdays and will stay open until 3 a.m. on weekends.

“It will be a bit more like a night club on weekends,” Yepes said. “A great place to dance to salsa.”

Be sure to follow @mi_carretabakery on Instagram.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.

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