We partner with local producers to raise and deliver Steelbach's grass fed beef and to bring a variety of simple, fresh, handpicked flavors to every dish.
Our incredible steaks and chops have excellent marbling and premium flavor and are cooked over 1000-degree oak and mesquite open fire grille. We have antebellum ingredients and innovative ways of preparing these heritage elements to offer you the best flavor. Come join us as we serve the most inventive take on regional southern fare and chops, seven days a week with Tampa’s best brunch on weekends. Our food is meant to be shared.
Chef Nathan Hardin
As a Tampa-native, Chef Hardin has seen the progression of the food scene and how far it has truly come. His vision for Steelbach is to bring big city Southern inspired style to our small-town community and be an integral part of the transition to put Tampa on the map as a great “food city.”
With some great mentors and inspiration along the way, Chef brings a lighter, more passionate side to Tampa’s food scene. Most recently, Nathan was Chef de Cuisine at Highball and Harvest at The Ritz Carlton Orlando Grande Lakes and was featured at The James Beard House in New York City. Prior to that he was the Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach.