Marchand's
Renaissance Vinoy Resort & Golf Club
501 Fifth Ave. NE
Send to Phone
St. Petersburg, FL 33701
727-894-1000 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Sat., Dinner nightly, Brunch Sun.Features
- View
- Romantic setting
- Kid-friendly
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment Fri.-Sat.
- Valet parking
- Casual resort wear
* Click here for rating key
This venerable St. Petersburg resort hotel underwent a renaissance, restoring it to much of its 1920s glory. Marchand's windows on the south overlook the downtown marina while the view from the western end is toward the hotel's veranda and main entrance. The room is dominated by a dark mahogany bar in the middle and marble-topped tables. The high ceiling is filled with frescoes, vines and flowers, with some griffins-the hotel's logo-darting about. The menu emphasizes roasting, grilling and sautéing using fresh herbs and olive oil. The chef specialty is macadamia-nut-crusted grouper, served with a papaya sauce. We like the herb ravioli stuffed with chicken, spinach and ricotta cheese served in a tomato broth. You also might try the seared herb-marinated lamb with sweet red onions and tomatoes wrapped in flat bread and served with a cucumber yogurt sauce. The restaurant's pastry chef updates the dessert menu frequently, but one perennial favorite is the chocolate cheesecake made with an Oreo cookie crust, thick white chocolate and more white chocolate in the form of shavings on top. |
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This venerable St. Petersburg resort hotel underwent a renaissance, restoring it to much of its 1920s glory. Marchand's windows on the south overlook the downtown marina while the view from the western end is toward the hotel's veranda and main entrance. The room is dominated by a dark mahogany bar in the middle and marble-topped tables. The high ceiling is filled with frescoes, vines and flowers, with some griffins-the hotel's logo-darting about. The menu emphasizes roasting, grilling and sautéing using fresh herbs and olive oil. The chef specialty is macadamia-nut-crusted grouper, served with a papaya sauce. We like the herb ravioli stuffed with chicken, spinach and ricotta cheese served in a tomato broth. You also might try the seared herb-marinated lamb with sweet red onions and tomatoes wrapped in flat bread and served with a cucumber yogurt sauce. The restaurant's pastry chef updates the dessert menu frequently, but one perennial favorite is the chocolate cheesecake made with an Oreo cookie crust, thick white chocolate and more white chocolate in the form of shavings on top. 

