E&E Stakeout Grill  

Ranked #1 of 11 Restaurants in Belleair Bluffs

Blue Hat Approved by AL Jacobs

100 Indian Rocks Rd N
Belleair Bluffs, FL 
+1 727-585-6399    


We felt lucky, a family who I helped during the hurricane that hit us gave us a gift card with the E & E label on it. 

I have dined there before, three or four times and knew what to expect. This is the place to eat in Belleair Bluffs, a upper scale near to the beaches and Largo, and located in a strip mall of all things with a wine store next door and a coffee shop two doors down. Talk about noncompetitive symbiosis.

It is a tight fit, and maximized for dinner. It is wheelchair accessible, If you pick the right times.  There is also a less expensive dinner menu during the early bird times. There are also specials daily and with a little twist so you know.

The 12 oz NY strip is high end probably Prime at regular pricing but the special is Choice one lower grade. This is normal in the industry, the Choice is in most cases excellent, OK just less marbling. Nothing in this restaurant is less than top shelf and their Choice is better than most other places claims.

This is a busy place especially during the tourist season, parking is usually quite full, and you should make reservations and be sure to get the early. We did our reservation over the computer, but I have as much faith in the computer as they are part of my business, so make sure a day or so ahead of your reservation call ahead and verify. I did not, and thinking the confirmation came back I did not confirm my confirm...

As the Gods would have it, they or the computer lost our reservation. Thats why I'm mentioning it. The ladies at the reservation desk, which were very nice to us though very busy, I mean very busy, said it was a possible user error...  

I call it poorly written code, since I had verification on my phone...  but it never reached the desk. I will call next time and forget the computer.  Never the less, they were very accommodating and we went on the walk-on list and twenty minutes later we were seated.

They handled it with little inconvenience to us as my partner was getting really hungry and for health reasons need food now. they were very accommodating.

I ordered the Short Ribs with mashed and veggies, included Caesar salad with unique croutons, their signature bread, like a small simple french bread baguette served with a balsamic reduction sweetened, and Italian herbs, quite nice. I’m making some tonight, inspiration.  

Getting back to the Short ribs...Short ribs?  A southern name for a very popular dish.   Their Short Ribs, I knew in a previous life in my mothers kitchen, as a braised beef in a beef wine reduction. My mother simply called it beef stew, less the wine, Mogen David might be too sweet for the dish.  

My Spanish friends called it Filet Salteado with Chorizo in it, and my Southern friends think of it as the beef lovers ( like a big chunk of beef ) version of slow cooked pulled pork done with beer in a croc pot or slow cooker, beef loins cut and slow simmered for six hours in good rich beef stock and a sweet red wine, how can you miss and add lots of pearl onions, small or baby green peppers in colors, and so forth. Served over a bed of either mashed or sliced potatoes, or even an egg noodle base.  Sometimes with crumbled blue cheeses on top of the meat.

This was very tasty, slow cooked in the reduction, nurtured and then devoured.  Delicious, a tad salty so taste first, but excellent, just do not salt it. I didn't have to. They have the most unique salt shakers I have ever seen. Thin tall silver towers and the opening is on the side. But taste first it may be salty enough.

My guest had the shrimp with Linguine and veggies and also the Caesar salad. She is,  I’m beginning to think addicted to shrimp and most of the time we go out she will order shrimp. 

Service was excellent as it is in most better places and E&E has been around for a long time and the quality was there. A most enjoyable meal - Cost for the two including tip was about 50.00.

This is a class act and to see many of the violations disturbed me and I was told they have been corrected. Most of these have been small overlooks , almost common in very busy places, they involve storage and labeling, handle not placed in proper positions, grooved cutting boards, clams and oysters need proper handling…   I expected to see a chefs head on a plate next time we went in… this doesn’t usually occur at this place… and the owner  ‘ When confronted asked “  How would I like the chiefs head cooked….it won’t happen again

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