Bascom’s Chop House marked 25 years in business in January, a milestone that places it among a small group of independent restaurants in the Tampa Bay region with sustained longevity.
The restaurant opened in 2001 along Ulmerton Road in Feather Sound, a location that was not an obvious fit for an upscale steakhouse at the time. Over the past two decades, it has carved out its place, becoming a destination for casual diners, corporate dinners and private events.
“To most people, this would not be a good location,” said Paul Bullard, who manages day-to-day operations. “But the reality is, we have a lot of business around here, and we’re the only people who have an upscale dining establishment in this area, and we do it really well.”
The site has become a functional advantage. Competitors have cycled through nearby corridors, while Bascom’s has remained in place.
With access to both Tampa International Airport and St. Pete-Clearwater International Airport, and just down the road from the Carillon office corridor, the restaurant continues to draw steady corporate traffic from surrounding business parks.
The restaurant takes its name from Fred Bascom Bullard, the developer behind Feather Sound Country Club and other projects in the area. His influence carries through the space, from the wood-paneled dining rooms to the wine lockers integrated throughout. The room leans traditional, but it wears comfortably.
“This is my family’s legacy,” Bullard said. “It’s mostly my father’s legacy. The name comes from my dad’s side of the family, Fred Bascom Bullard. He is our patriarch. He sets our North Star.”
That sense of continuity extends to staffing. In an industry defined by turnover, Bascom’s has retained a core group of long-tenured employees.
“We treat our guests like family. We treat our employees like family,” Bullard said. “And it creates a special environment.”
The operation runs larger than the setting suggests. Bascom seats up to 450 guests and includes six private dining spaces, four of which are upstairs, that can be configured for events of up to 220 people.
The flexibility has made it a steady venue for corporate dinners, pharmaceutical functions, wedding rehearsals and receptions. The space includes full audio-visual capability, and the team manages multiple events with practiced ease.
The menu follows a classic steakhouse structure, with a few flourishes. The Billionaire’s Bacon arrives thick-cut and slow roasted, balancing sweet and heat. The fried lobster, finished with an orange pepper glaze and garlic cream, is a house favorite that lands rich without feeling heavy.
Seafood holds its own alongside the steaks, with dishes like Chilean sea bass, diver scallops and a pecan-crusted local grouper.
Still, the steaks anchor the menu. The program ranges from filet mignon to bone-in ribeye to Australian and Japanese Wagyu, including a Miyazaki A5. The Tomahawk ribeye serves as the centerpiece, arriving at the table with presence. For those inclined, additions like crab oscar, lobster tail or truffle butter push the experience further.
Desserts are made in-house. The blueberry cheesecake, finished with candied pecans, is a consistent draw. The flourless chocolate torte leans rich, while the key lime pie keeps to a more restrained, traditional finish.
Twenty-five years is a long run in the restaurant business. Bascom’s has held its place by doing the fundamentals well, building repeat business and maintaining a room that feels familiar without standing still.
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