For those who have witnessed Tampa Bay’s cultural renaissance, certain landmarks define a city’s identity. The Vinoy Resort & Golf Club in St. Petersburg stands among these icons. Its 125-year legacy is now enhanced by a transformative chapter under new ownership.
When Tampa Bay Buccaneers’ owner Bryan Glazer acquired the property, through SCG Hospitality in 2018, he envisioned more than routine renovations. The $50 million investment, which elevated the resort from Renaissance to Marriott’s exclusive Autograph Collection status in 2023, represents a broader commitment to preserving architectural heritage while advancing modern luxury. Only 200 boutique hotels, worldwide, carry the Autograph Collection designation, positioning The Vinoy among hospitality’s most distinguished properties.
Since acquiring the property, Glazer has transformed the historic resort into a true dining destination for Tampa Bay’s posher palates. With the addition of Paul’s Landing, Lottie and Parasol, each concept introduced a new layer of thoughtful cuisine ranging from Gulf-to-table classics and delicate French pastries to vibrant Latin flavors served poolside. Yet, it wasn’t until May 2025 that the crown jewel arrived: Elliott Aster, the long-anticipated signature restaurant that now occupies the former Marchand’s space.
Designed to reflect the Vinoy’s elevated vision, Elliott Aster offers a refined yet welcoming experience, seamlessly connecting the resort’s storied past with its modern future. As the centerpiece of the Vinoy’s culinary portfolio, Elliott Aster redefines what it means to dine at a legacy property, blending timeless elegance, waterfront ambiance and an exceptional culinary point of view that feels right at home in St. Pete’s thriving, Michelin-eligible food scene.
The restaurant’s design exemplifies the careful balance between preservation and innovation that defines the entire makeover. World-renowned Rockwell Group created interiors that honor The Vinoy’s Mediterranean Revival architecture while introducing contemporary elegance. Historic frescos from over a century ago have been meticulously preserved and integrated into the modern design scheme. The original architectural columns remain focal points, their historical significance emphasized rather than obscured.
Glazer and his wife, Shanna, were involved in every design detail, ensuring the complete transformation honored the property’s National Register of Historic Places designation. Upon entry, guests encounter a custom fluted glass chandelier suspended above the main bar, flanked by rich dark green velvet seating and Pearl Jade Quartzite tables. The main dining room features floor-to-ceiling windows with custom millwork framing marina views, while layered materials, like textured suede wall panels, herringbone wood patterns and Afyon Gold Marble flooring, create visual depth without overwhelming the space. Black-and-white photographs of The Vinoy and surrounding areas provide historical context, connecting past and present. The result creates what The Vinoy’s General Manager Vanessa Williams describes as sophistication “deeply rooted in hospitality.” Elliott Aster represents the culmination of the Glazers’ vision: elegant, yet approachable, dining that serves both locals and traveling guests.
This foundation paved the way for The Vinoy to bring in a partner who could match its vision with equal parts credibility and creativity. The timing couldn’t be more strategic: with St. Petersburg newly eligible for inclusion in the Michelin Guide, the resort’s collaboration with James Beard Award nominee Chef Lee Wolen is both a statement and a signal. Wolen, whose Chicago portfolio includes the Michelin-starred Boka, as well as acclaimed concepts like Alla Vita, GG’s Chicken Shop and Zarella, brings a pedigree that elevates Elliott Aster far beyond the label of “hotel restaurant.” His approach, anchored in clean technique, seasonal ingredients and unpretentious sophistication, offers the kind of experience that diners crave and destinations covet. In aligning with Wolen, The Vinoy not only expands its culinary reach, but positions Elliott Aster as a defining statement in St. Pete’s evolving fine dining narrative.
LIBATIONS
Before the first bite arrives, Elliott Aster sets the tone with a beverage program that reflects the same precision and poise as the kitchen. Signature cocktails strike a balance between brightness and depth, like the Seafoam Sparkle, a refreshing blend of vodka, strawberry, lemon and cucumber soda, or the Old Havana, which adds intrigue with aged rum, chili liqueur and pineapple. For those leaning toward the vine, the wine list is a confident curation of character-driven bottles, highlighting standout Italian and French producers, with select pours from Spain and California. The experience begins with a sip and a sense of occasion.
BITES
At Elliott Aster, the menu is a showcase of craftsmanship, where each sauce is carefully composed and every pasta is made in-house. Even the simplest plates surprise with layered complexity, like the Marinated Olives, kissed with rosemary, orange zest and a whisper of infused balsamic, transforming a familiar snack into an unexpected standout. The Artichoke Dip is equally revelatory: light, bright and served chilled with lemon zest and house-seasoned flatbread that elevates each bite.
The Focaccia “Pull Apart” with Pecorino, Taleggio and sunflower honey represents comfort food showcased in an art form. The honey’s sweetness plays against the salt-forward cheeses, while the focaccia’s signature holes capture and concentrate flavors. Each pull reveals oozing cheese and crispy edges—a textural symphony that transforms bread service into an experience.
The Kampachi Crudo, plated with blood orange and fresh basil, is a visual and textural standout. Kampachi, also known as amberjack, is a firm, buttery fish prized for its clean flavor and subtle richness. It is sliced thin and served with just enough citrus to brighten without overpowering, creating a delicate balance that lingers. The blood orange’s acidity highlights the fish richness while basil adds herbal complexity. It’s the type of dish that could spark a “When Harry Met Sally” moment with the infamous quote, “I’ll have what she’s having.”
The Ricotta Gnocchi with spring peas, pancetta and pesto replaces traditional potato with ricotta, creating pillows that absorb the house-made pesto while maintaining structural integrity. Crisp pancetta provides textural contrast, while spring peas add sweetness and color. The result feels both light and satisfying, a difficult balance in pasta cookery.
The 28-ounce American Wagyu Bone-In Ribeye stands as Elliott Aster’s monument to indulgence. This isn’t simply premium beef, it’s an exploration of flavor and fire. The exceptional marbling creates rich, buttery notes with an almost creamy mouthfeel. As you slice through the meat, thin streaks of rendered fat weave through rosy-pink flesh, each bite dissolving rather than requiring effort. The contrast between exterior and interior tells the story of proper technique. The outer edge delivers delicate crispness and a caramelized surface that yields a silk-like texture within.
SWEETS
The culinary journey at Elliott Aster doesn’t end with that magnificent ribeye; it crescendos through a selection of desserts and finishing touches that demonstrate Chef Wolen’s commitment to excellence from first bite to last. Whether it’s the delicate house-made gelatos that cleanse the palate, artisanal chocolates that provide a rich finale or seasonal fruit preparations that offer bright contrast to the evening’s indulgent proteins, each sweet conclusion reinforces why Elliott Aster has quickly become essential dining in St. Petersburg. These final courses don’t merely cap off a meal—they complete an experience that lingers long after the last spoon is set down.
Elliott Aster represents the convergence of historic preservation, strategic investment and world-class talent, a union that transcends a single restaurant opening. It embodies St. Petersburg’s transformation from regional dining market to potential Michelin destination, with The Vinoy serving as both catalyst and showcase for this evolution. The careful preservation of history, the investment in top-tier talent, like Chef Lee Wolen, and the meticulous attention to detail across both menu and atmosphere underscore the resort’s commitment to excellence.
This isn’t merely a triumph for The Vinoy—it’s a watershed moment for St. Petersburg, one that firmly establishes the city as a serious contender in America’s dining landscape. As other markets chase trends and stars, St. Pete has quietly assembled the elements that matter, like visionary ownership, proven talent and the kind of authentic hospitality that cannot be manufactured. Elliott Aster doesn’t just announce St. Petersburg’s arrival—it validates what locals have long known and visitors are beginning to discover.
