As the home of the first Columbia Café, the Tampa Bay History Center is proud to partner with the historic and critically acclaimed Columba Restaurant.
Located on the first floor of the History Center, the Cafe boasts indoor and outdoor seating areas, a full liquour bar, and live music on the weekends. The Cafe is open daily from 11am to 9pm. Download the complete menu here. The Cafe's phone number is 813-229-5511.
Items from the Cafe menu include:
Ybor City Deviled Crabs
An Ybor City favorite of spicy Blue Crab mixed with Cuban cracker crumbs, paprika, onions, peppers and garlic, then breaded and fried golden brown.
Fresh scallops baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine.
Columbia's Original "1905" Salad (TM)
The Columbia's legendary salad of crisp iceberg lettuce with julienne of baked ham, Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing (our 100-year-old family recipe of fresh garlic, oregano, wine vinegar and extra virgin olive oil).
Spanish Bean Soup
The soup that made the Columbia famous. Garbanzos, smoked ham, chorizo and potatoes simmered in a delicious ham stock.
Black Bean Soup
Frijoles Negros expertly prepared. Served over white rice and topped with diced Spanish onions. 100% vegetarian.
The Cuban sandwich is a Tampa treasure. The “Mixto,” as it was known in the beginning, was created in the late 1890s for the cigar workers as they walked to and from work. The sandwiches underwent changes as immigrants from different countries came to Ybor City. The City of Tampa was like the sandwich, a mixture of cultures and food. The Spanish brought the fine ham, the Sicilians the Genoa salami, the Cubans the Mojo marinated Roast Pork, the Germans the Swiss Cheese, pickle and mustard. Put it all together between sliced, freshly baked Tampa Cuban bread from La Segunda Central Bakery and life is great. Today, we are using the original 1915 recipe of Casimiro Hernandez, Sr. – using the same proportions of meat with each ingredient layered on top of one another, with the Cuban bread brushed with butter on top, pressed to a crispy finish.
Mahi Mahi “Cayo Hueso”
Boneless fillet of Mahi Mahi marinated in citrus juices and grilled. Served with yellow rice, platanos and mojo.
Spanish egg custard
White Chocolate Bread Pudding
The favorite of Richard and Casey Gonzmart’s father, Cesar. Made with white chocolate and topped with a rich Bacardi rum sauce.