Ghost story
St. Pete’s Red Mesa is completely reinventing itself. By Jenna Rimensnyder
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RED MESA GROUP
ast Thursday, Mayor Rick Kriseman said that St. Petersburg restaurants can start to prepare for May 4, the beginning of the first phase of Gov. Ron DeSantis’ reopening of Florida, which calls for dining rooms to be just 25% full (with six-feet between patrons sitting outside). Red Mesa Group’s concepts, however, will continue as takeout and carryout operations until owners feel it is safe to resume normal business operations. “We look forward to continuing to serve our guests delicious take out options while ensuring the safety of our employees and customers,” the restaurant group said on April 30. Although the group—which runs Red Mesa Cantina, Restaurant Mercado and the new Quatro concept—has taken a hit during this shutdown, owners thought it was inappropriate to apply for St. Pete’s Fighting Chance Fund, an emergency grant for St. Pete’s negatively impacted locally owned and independently operated small businesses. “With the criteria and limited funds, we felt [the Fighting Chance Fund] should be left to more deserving businesses,” Red Mesa Group COO Peter Veytia told Creative Loafing Tampa Bay. CHRIS-CROSS THE GLOBE: Chef Chris Fernandez dishes Cuban food alongside pad thai at his new concept. He said that diverting to pickup and delivery only has definitely hurt the Red Mesa Group, customer needs but to also to try and cover the And while the end could be near for pan- use an app? Both Uber Eats and ChowNow users which relied on a model where the restaurants cost of bills. That means curbside pickup, deliv- demic regulations, it looks like this is just the can access the Quatro menu through Red Mesa were closer to 100% full. Still, the community ery, and for a select few, ghost kitchens. If you’re beginning for Quatro. Cantina’s options. has propped his group up. unfamiliar, a ghost kitchen concept is essentially “This isn’t a ghost kitchen to us. It’s a test But what happens when the regulations for “The city has been incredibly supportive, a restaurant that solely offers pickup or delivery kitchen for something more,” Pullaro added. dine-in are lifted and concepts begin to integrate when we look at our orders, we can see that service—which seems ideal in a time of social “Red Mesa has always wanted to dish out some- into “regular” service? they’re from all around distancing. thing a little different. Our COO Peter Veytia III Pullaro reassures locals that in these unpreTampa Bay,” Veytia told Earlier this week, Red and Executive Chef Chris Fernandez had this dictable times, there’s one thing you can count CL. “That’s what will get Mesa decided to launch brainchild—a concept that hit on some of their on. Red Mesa Quatro us through this—local a ghost kitchen called favorite worldly flavors. Best way to describe “We are learning those steps, but rest support.” “Quatro.” The latest addi- it: Quatro is an experience from Cuban sand- assured, we are all over it. We are always for128 3rd St. S., St. Petersburg. $2-$13. resmesatogo.com This new change of pace tion to the family set up wiches to Pad Thai.” ward thinking. We are here. We are adapting,” reminds Veytia of when shop inside of the former Wanting to be accessible in both options and he said. “You can have your Red Mesa, and Cantina first opened its doors in the middle of event space on the second floor of Red Mesa budget, Quatro’s sections range from $2-$6.50 eat it too.” the recession in 2009. Cantina, located at 128 3rd St. S. in downtown. for starters, $5-$12 for bowls, and $6-$13 for As for what the next few months and years “Back then, I would sit out on the patio with Red Mesa Group marketing director Tony handheld eats like may look like for the my executive chef and wait for customers to come Pullaro explained why one of the ‘Burg’s OG res- sandos, burgers and Tampa Bay food scene, in. The streets of downtown St. Pete were quiet taurant groups decided to launch a new concept wraps. While the menu Veytia weighs in with back then,” he added. Now he finds himself sit- in the middle of a pandemic. offers four different a realistic outlook, and ting in Cantina’s empty dining room with both “This is a great time to create something takes on a Cuban sandsaid that in the coming Pullaro and chef Fernandez strategizing in new and exciting for our guests,” Pullaro said wich, Quatro also is serving “One Bad Dog,” days and weeks, the industry will take cues order to keep the Red Mesa Restaurant Group without hesitation. “In a time where we are which consists of a bacon-wrapped hot dog with from other states that’ve gone head first into evolving to conquer the new normal caused by kind of just waiting, you won’t have to wait for chipotle mayo, chipotle ketchup, pico de gallo, new regulations. this pandemic. something fun when it comes to our food," he pickled jalapeño and pickled red onion. “It’s really just reactionary. And with that, Over the last six weeks or so, local restau- said. "It’s here. We want to bring smiles and Locals can get a taste through ordering by we have to focus on what we do within these rants like Veytia’s have adapted to not only meet full stomachs.” pickup or delivery from redmesatogo.com. Rather four walls,” he said.
OPENING
“It’s a test kitchen for something more.”
cltampa.com | MAY 7-13, 2020 | 15
