Top-Floor Members-Only Club and Basement Bar Opening at Central Park St. Pete

The upcoming 5-story culinary hotspot has exciting new offerings from top to bottom
The Night Owl Rendering: Official

Central Park St. Pete, the upcoming five-story culinary hotspot from Hi Hospitality Group has been building anticipation as it reveals more concepts opening in its much-anticipated food hall: concepts like Speaks Pasta, Palm Avenue Deli, Constellation Burger, and Strawberry Fields.

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Another recent food hall reveal is Don Ricardo’s Taqueria, which “invites you to enter the culinary ring where our tacos throw flavor punches. Every bite is a fusion of bold, lively spices, delivering flavor knockouts that’ll keep you coming back for more rounds!” according to a recent Instagram post.

But Central Park St. Pete’s food hall is only part of the story. Hi Hospitality has also revealed two new attractions outside its food hall: a members-only club on the top floor, and a basement bar.

The Night Owl, located on the fifth floor will be a members-only club, featuring “an intimate dining room and rooftop terrace” which “will become a coveted location for the select few that appreciate the finer things in life.”

Meanwhile, guests will also be able to visit The Winfield, a bar open to the public and “hidden away in the basement.” The Winfield will be “an intimate high-end cocktail bar where modern and experimental bartending techniques collide. Explore unique ingredients and upscale spirits from around the world.”

You keep up with Central Park news by following @centralparkstpete on Instagram.

Logo: Official
Logo: Official
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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