|Sun Dec 24||10am- 4:30pm|
|Mon Dec 25||CLOSED|
|Tue-Wed Dec 26-27||10am-6:30pm|
|Thu Dec 28||10am-8pm|
|Fri-Sat Dec 29-30||10am-6:30pm|
|Sun Dec 31||10am-4:30pm|
|Normal Hours Resume
Mon Jan 1
Last ticket sold at 5:15pm
7:45pm on Thursdays
Store & Gardens remain open
for 30 minutes after galleries close
Closed Thanksgiving & Christmas, 2017 and March 9-11, 2018
|Ages 18-64 admission to all galleries, free audio guide & public tours||$24|
|Seniors 65+ admission to all galleries, free audio guide & public tours||$22|
|Military & Police with ID admission to all galleries, free audio guide & public tours||$22|
|Firefighters & Educators with ID admission to all galleries, free audio guide & public tours||$22|
|Students 18+ with ID admission to all galleries, free audio guide & public tours||$17|
|Students 13-17 admission to all galleries, free audio guide & public tours||$17|
|Children 6-12 admission to all galleries, free audio guide & public tours||$10|
|Children 5 & younger||FREE|
|After 5pm on Thu: Adults, Seniors, College*||$10|
|After 5pm on Thu: Students: 13-17||$10|
|After 5pm on Thu: Children: 6-12||$8|
|After 5pm on Thu: Children 5 and younger||FREE|
Ferran Adria Immersion Dinner by Chef Tyson Grant
This event is now sold out, thank you for the support! View the entire list of Immersion dinners here.
This series of seven unique dining experiences, in conjunction with our special exhibition Ferran Adria: The Invention of Food, serves as a one-of-a-kind homage to food innovator Adria, widely celebrated for changing the landscape of gastronomy in the same way Salvador Dali changed art. These events feature singular, chef-inspired menus and wine pairings, designed to immerse you in the transformative nature of food. Seating is limited, reservations required.
About the Beverages
Chef Grant has paired the following with the menu, compliments of Masciarelli Wine Company: Monmousseau, AOC Vouvray Brut (Sparkling), Loire Valley, France; Giacomo Fenocchio, DOCG Roero Arneis, Piedmont, Italy; Quinta da Falorca, Encruzado Reserva White, Silgueiros, Dao, Portugal; Caparra & Siciliani, “Solagi” Ciro, Rosso Classico, Calabria, Italy; Bodegas Ondarre Reserva, La Rioja, Spain; Ermita Talanda, Tinta de Toro (Tempranillo), Toro, Spain.
More about Chef Tyson Grant
One of the established stars of Tampa Bay’s restaurant scene, Tyson Grant has established Parkshore Grill as downtown St. Petersburg’s premiere dining destination. Self-taught and widely traveled, with tours in Washington D.C. and the Turks & Caicos Islands, Tyson first won acclaim at The Grill at Feather Sound in Clearwater, where his vision for contemporizing American Cuisine won him the award for Best Chef of Tampa Bay 2001.
Parkshore Grill, now in its 10th year of business, boasts the accredited Wine Spectator Award of Excellence for the 5th year acknowledging their well versed wine list and collection as well as the Florida Trend Golden Spoon Award in addition to many other accolades of Best Contemporary Cuisine and Best Sidewalk Dining and having been awarded a third year as Tampa Bay Magazine’s Best Chef of Tampa Bay 2015. He has been appointed as a Chef Ambassador for Niman Ranch. The menu at Parkshore Grill reflects Tyson’s respect for our environment serving Niman Ranch meats, sustainably caught fish and seafood and organic, local produce. Along with his wife Sommer, Tyson has created Zoe’s Edible Garden at All Children’s Hospital in memory of their daughter Zoe. Recently being appointed as a Chef Ambassador to the Deputy Mayor’s “Healthy St. Pete” initiative, Tyson uses the Garden as a tool to educate young kids about a healthy eating and where food really comes from.
While continuing in the successes of Parkshore Grill as St. Pete’s premiere steakhouse, Tyson has now established Parkshore Grill Catering, a full service catering business specializing in uniquely memorable and flavorful events.
Immersion Dinner Date: Wednesday, October 19
Cost: $150 per person
Location: The Dali Museum
Thank you to our sponsors: