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Columbia Cafe
Columbia Cafe at the Tampa Bay History Center
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Cuban and Spanish Classics on the Waterfront
Valoraciones
Reseñas
Fotos
Carta
“Croqueta de jaiba” as they were known during the Great Depression. A simple croquette made from seasoned cooked blue crab meat, paprika and garlic then breaded with Cuban bread crumbs and fried. These two crab croquettes are always served with a side of Columbia hot sauce
Shrimp sautéed in virgin olive oil, fresh garlic and chili pepper
Tender calamari seasoned and lightly fried. Served with garlic alioli
Fresh sea scallop baked in a clay casserole with lemon butter and topped with seasoned bread crumbs and white wine
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated romano cheese. Served with Cuban crackers
A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream
A rich Rioja sauce of tomatoes, garlic, capers, olives and red wine topped with melted imported white cheese with toasted Cuban bread
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon
Carmen, wife of Casimiro Hernandez Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. Back in the Depression, food leftovers or fruits would be used to fill the dough and fried. This once blue plate item is considered a delicacy in our home
Fried sweet plantains
Known back at the turn of the 20th century as Sopa de Garbanzo, the soup helped make the Columbia famous. The founder of the Columbia, Casimiro Hernandez Sr. adapted his version of hearty multi-course meal known in Spain as Cocido Madrileño. Instead of serving the different ingredients separately, he combined them all together creating an original version of garbanzo beans, ham, chorizo and potato cooked in a hearty chicken and ham stock seasoned with saffron, garlic and onions. By the 1920’s newspapers boasted of Tampa’s three great delights. “sunshine, cigars and soup.”
Frijoles Negros prepared exactly as our grandmother, Carmen Hernandez, did. Served over a bed of white rice and topped with diced raw Spanish onion. 100% vegetarian
Spain’s national dish prepared in a traditional paella pan featuring clams, mussels, shrimp, scallops, calamares, chicken and pork, baked with La Bomba Spanish rice, Spanish onions, green peppers, tomatoes, garlic and splashed with white wine
The traditional dish from Tampa’s Ybor City, one quarter chicken baked with yellow rice, green peppers, onions, tomatoes, spices and virgin olive oil
Cuba’s most popular blue plate special. Finely ground beef braised with onions, peppers, raisins and olives. Served with white rice and platanos
Garlic and citrus marinated roasted pulled Pork, topped with sautéed onions. Served with white rice and topped with black bean and platano
Originally introduced to Cuban by Spanish sailors. The name means “old clothes” because the choice beef is shredded, sautéed and simmered with onions, green peppers and tomatoes. Served with platanos and white rice
Fresh boneless fillet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and platanos
Inspired by the Chinese who lived in Cuba in the 19th century, a very hot iron skillet with extra virgin olive oil is used to sauté boneless pieces of chicken, onions, green peppers, fresh garlic, mushrooms, diced potatoes and chorizo, splashed with a hearty red wine, Served with yellow rice. Choice of Chicken or Shrimp
Sliced eggplant breaded with ground plantain crumbs, smothered in our rich Rioja sauce of tomatoes, garlic, capers, olives and red wine. Topped with melted imported white cheese
The Columbia’s legendary salad tossed tableside. Crisp iceberg lettuce with julienne of baked ham, natural Swiss cheese, tomato, olives, grated Romano cheese and our famous garlic dressing. In the 40’s, Tony Noriega, who ventured to New York City during the Depression to find work, added a “secret ingredient,” Worcestershire sauce, to the recipe. The award-winning salad won honors from USA Today as “One of 10 Great Places to Make a Meal Out of a Salad.” The signature salad, named for the year the restaurant was founded in Tampa’s Latin district of Ybor City, was inspired by immigrants to the Cigar City: Romano cheese from the Sicilians and the famous garlic dressing used by Cubans to marinate roast pork. Iceberg lettuce, originally known as crisp head, got its name from the layers of ice covering heads of lettuce being shipped to Tampa via Henry B. Plant’s trains. As the trains pulled up, people would yell “Here come the icebergs!”
A favorite of our father and grandfather, Cesar Gonzmart. Florida tomatoes, tossed with julienne sweet onions, and 1905 dressing
Crisp romaine lettuce tossed with Romano cheese and toasted Cuban croutons
Choice of two, one half of a Cuban sandwich, one half order of Columbia’s “1905 Salad or a cup of soup
The Cuban Sandwich is a Tampa treasure. The “Mixto,” was created in the late 1890s for the cigar workers. The sandwich underwent changes as immigrants from different countries came to Ybor City. The Spanish brought the ham, the Sicilians Genoa salami, the Cubans Mojo-marinated Roast Pork, Germans and Jews Swiss cheese, pickle and mustard. Layer together in between 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 the Cuban bread brushed with butter on top, pressed to a crispy finish
Meatloaf topped with Swiss cheese, yellow mustard, pickles and pressed between Cuban bread
The best fish sandwich north of Havana. Grilled fresh mahi-mahi seasoned and topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread
Grilled breast of chicken, melted Swiss cheese, lettuce, tomatoes and garlic alioli sauce on Cuban bread
Cuban-style slowly roasted pork, pulled from the bone, served on Cuban bread brushed with mojo, topped with sautéed onions
Cuban version of a Sloppy Joe. Shredded choice beef simmered with onions, green peppers and tomatoes on Cuban bread
Our Dad’s favorite, made with Cuban bread, white chocolate and topped with a rich Bacardi rum sauce
Spanish egg custard
Honoring Tampa’s nickname as “The Big Guava,” this New York-style cheesecake is topped with tropical fruit
Golden brown Spanish pastry dusted with cinnamon sugar. Served with three sauces of rich, warm chocolate, caramel and guava
A distinctive and delicious tempranillo red wine with blackberry and cassis flavors. Created in memory of our father and grandfather, Cesar Gonzmart. Made in Spain’s Ribera del Duero region by the Arranz family of Viña Mambrilla.
Brilliant gold color. Fresh, fruit-laden palate culminating in a long, full finish. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Penedés Spain by the Torres family
Blend of 50% Tempranillo, 50% Cabernet Sauvignon. Intense aromas of vanilla and balsam with ripe dark red fruit on the palate. Green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla
Fragrant aromas of grapefruit, anise and white flowers follow with crisp acidity and flavors of lime and stone fruit.
Intense with a big volume developing on the palate, showing a big freshness and elegance. Well balanced acidity, 100% Tempranillo
Balanced acidity gives freshness and nerve. Long and tasty, fruit attack, with hints of fennel and aniseed. 100% Verdejo – native to north-central Spain’s Rueda wine region.
These wines were selected and bottled in honor of Casimiro Hernandez, Sr. and Casimiro Hernandez, Jr. first- and second-generation founders of the Columbia Restaurant. Proudly produced by the family-owned and operated Rutherford Ranch on Silverado Trail in Napa, California
Clean and bright fuchsia color with violet tones. Fresh, wide and big volume on the palate, with fresh fruit. 100% Tempranillo
Created in memory of 5th generation family member Andrea Gonzmart’s beloved German Shepherd Enzi, who lost her battle with cancer. Enzi Chardonnay has a bright acidity and flavors or ripe peach, spicy vanilla and passion fruit.
The creation of Richard Gonzmart as a tribute to the unconditional love between a man and his dog. Through his partnership with Familia Martinez Bujanda, this 100% Tempranillo wine was created from their famous Finca Valpiedra Estate vineyards in Rioja, Spain. Intense red fruit and sweet tannins
A longtime favorite “taste of Spain” at the Columbia. Spanish CR Generations Tempranillo-Cabernet Sauvingon or CR Generations Sauvignon Blanc — our personal wine produced to honor the 110th anniversary of the original Columbia restaurant — along with Torres Brandy and fresh citrus juices.
A sparkling white sangria made with Jaume Serra Cristalino Spanish Cava, Torres Brandy, Torres Magdala Orange Liqueur and fresh citrus juices. One taste will transport you to the sunny coast of the Costa Brava in Spain.
Since the Columbia opened its doors, people have enjoyed this flavorful and refreshing beverage made with Bacardi Superior Rum, muddled hierbabuena (mint), lime juice and sparkling water. “One sip takes us back to Havana in 1958 when we tasted our first mojito.” – Richard and Casey Gonzmart. Served by the pitcher or in a glass over ice.
Band of Roses Rosé wine and Svedka Vodka blended with all-natural juices and ice. | Glass
Dance to the taste of the tropics. Fresh mango, and Bacardi Superior Rum. Frozen and delicious. Served a floater of our Private-Barrel Bacardi Reserva Select Rum. | Glass
A distinctive Garnacha and Syrah blend with delicate notes of spices, licorice, vanilla, well structured, and very flavorful. Created in memory of our father and grandfather Cesar Gonzmart. This legendary wine is made by the Torres family from their Catalonia vineyard, specifically selected by their winemaker.
Brilliant golden color, fresh, fruit-laden palate with great acidity, long, full finish. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Penedes, Spain by the Torres family.
Blend of 55% Tempranillo, 5% Cabernet Sauvignon, 40% Syrah. Aged in French and American oak barrels for 12 months. This wine is a tribute to the five generations of the Gonzmart family. It is a wine of great complexity, with a deep cherry color, intense aromas of ripe fruit, and a long, elegant finish.
Selected and bottled in honor of Casimiro Hernandez, Sr. and Jr., first- and second-generation owners of the Columbia Restaurant.
Bright and crisp with ripe fruit flavors, crisp acidity and fresh mineral finish.
Aged for 24 months in French and American oak barrels. This wine is a tribute to the five generations of the Gonzmart family. It is a wine of great complexity, with a deep cherry color, intense aromas of ripe fruit, and a long, elegant finish.
Clean and bright, fresh color with violet tones. Fresh, soft and big mouth on the palate, with a fresh fruit. 100% Tempranillo.
Created in memory of 5th-generation Andrea Gonzmart's beloved German Shepherd Enzi, lost to her battle with cancer.
Rich, creamy texture with highlights of sweet vanilla bean, pear and toasted nuts.
Bright red fruits and mulled spices. Deep palate with a smooth finish.
The creation of Richard Gonzmart as a tribute to the unconditional love between a man and his dog. Tempranillo partnership with Familia Martinez Bujanda. This 100% Tempranillo wine was created from their famous Finca Valpiedra Estate vineyard in Rioja, Spain. Intense fruit and sweet tannins.
"Croqueta de jaiba" as they were known during the Great Depression. These four simple croquettes are made from seasoned cooked blue crab meat, paprika and garlic, then breaded with Cuban breadcrumbs and fried. Served with a side of Columbia hot sauce.
Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili pepper.
Tender calamari seasoned and lightly fried. Served with spicy alioli sauce.
Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned breadcrumbs and white wine sauce. Served with Cuban crackers.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. Served with Cuban crackers.
Carmen, wife of Casimiro Hernandez, Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. During the Depression, food leftovers or fruits ould be used to fill the dough and fried. This once blue-plate item is considered a delicacy in our home. Choice of picadillo or chicken.
Sunday dinner would begin with our great-grandmother Carmen Hernandez's special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.
A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Fried sweet plantains.
A hearty chicken and ham stock, seasoned with saffron, garlic and onions, enhanced by a splash of sherry wine and served with Cuban bread.
Served over a bed of white rice and topped with diced raw Spanish onions.
Crisp iceberg lettuce, baked ham, Swiss cheese, tomato, olives, Romano and our famous garlic dressing.
Ripe tomatoes, tossed with julienne sweet onions and '1905' dressing.
Romaine lettuce tossed with Romano cheese, toasted Cuban croutons and classic Caesar dressing.
A choice of two: Half of a Cuban Sandwich, Half order ofColumbia's Original "1905" Salad or a cup of soup
A Columbia favorite and true taste of Spain. Madewith Sangre de Toro red or Viña Sol white blendfrom Catalunya, Spain, Torres 10 Brandy and freshcitrus. Crafted with Familia Torres — longtimefriends of the Gonzmart family.
A sparkling white sangria made with Jaume SerraCristalino Cava, Torres Brandy, Torres MagdalaOrange Liqueur and fresh citrus. One sip takes youto Spain’s sunny Costa Brava.
A traditional paella with shrimp, scallops, clams, chicken and pork.
PalomillaThe classic Cuban steak: marinated top sirloin, cut very thin andquickly grilled, topped with mojo crudo (chopped onion, parsleyand lime juice). Served with yellow rice and platanos
Garlic and citrus marinated roasted pulled pork, topped withsautéed onions. Served with black beans and white rice
Originally introduced to Cuba by Spanish sailors. The namemeans “old clothes” because the choice beef is shredded, sautéedand simmered with onions, green peppers and tomatoes untiltender. Served with white rice and platanos
The traditional dish from Tampa’s Ybor City, one quarter-chicken baked with yellow rice, green peppers, onions, tomatoes,spices and extra-virgin olive oil
Ground beef braised with onions, green peppers and tomatoes. Served with white rice and plantains.
Broiled filet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and plantains.
A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and your choice of protein. Finished with a splash of hearty red wine and served with yellow rice.
Sliced eggplant breaded with Cuban bread crumbs, topped with our rich Rilojana sauce of tomatoes, garlic, capers, olives and red wine, then finished with melted Galician Tetilla cheese.
A Tampa treasure, served with plantain chips.
Grouper filet topped with lettuce, tomato and garlic aioli sauce on Cuban bread.
Grilled mahi-mahi topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread.
Cuban-style roast pork, pulled from the bone, served on Cuban bread with garlic mojo, topped with sautéed onions.
A Tampa classic topped with fresh cheese, yellow mustard, pickles and onions.
Lettuce, tomato, pickle, onion and mayo. With fries.
Topped with rich Bacardi rum sauce.
Served with our grandmother's special syrup.
Honoring Tampa's nickname 'The Big Guava'.
Golden brown Spanish pastry dusted with cinnamon sugar. Served with warm chocolate.
The classic Goody Goody recipe.
A distinctive Garnacha and Syrah blend with delicate notes of spices, licorice, vanilla, well structured, and very flavorful. Created in memory of our father and grandfather Cesar Gonzmart. This legendary wine is made by the Torres family from their Catalonia vineyard, specifically selected by their winemaker.
Brilliant golden color, fresh, fruit-laden palate with great acidity, long, full finish. Produced in memory of our mother and grandmother, Adela Hernandez Gonzmart, in Penedes, Spain by the Torres family.
Blend of 55% Tempranillo, 5% Cabernet Sauvignon, 40% Syrah. Aged in French and American oak barrels for 12 months. This wine is a tribute to the five generations of the Gonzmart family. It is a wine of great complexity, with a deep cherry color, intense aromas of ripe fruit, and a long, elegant finish.
Selected and bottled in honor of Casimiro Hernandez, Sr. and Jr., first- and second-generation owners of the Columbia Restaurant.
Bright and crisp with ripe fruit flavors, crisp acidity and fresh mineral finish.
Aged for 24 months in French and American oak barrels. This wine is a tribute to the five generations of the Gonzmart family. It is a wine of great complexity, with a deep cherry color, intense aromas of ripe fruit, and a long, elegant finish.
Clean and bright, fresh color with violet tones. Fresh, soft and big mouth on the palate, with a fresh fruit. 100% Tempranillo.
Created in memory of 5th-generation Andrea Gonzmart's beloved German Shepherd Enzi, lost to her battle with cancer.
Rich, creamy texture with highlights of sweet vanilla bean, pear and toasted nuts.
Bright red fruits and mulled spices. Deep palate with a smooth finish.
The creation of Richard Gonzmart as a tribute to the unconditional love between a man and his dog. Tempranillo partnership with Familia Martinez Bujanda. This 100% Tempranillo wine was created from their famous Finca Valpiedra Estate vineyard in Rioja, Spain. Intense fruit and sweet tannins.
"Croqueta de jaiba" as they were known during the Great Depression. These four simple croquettes are made from seasoned cooked blue crab meat, paprika and garlic, then breaded with Cuban breadcrumbs and fried. Served with a side of Columbia hot sauce.
Shrimp sautéed in extra-virgin olive oil, fresh garlic and chili pepper.
Tender calamari seasoned and lightly fried. Served with spicy alioli sauce.
Fresh sea scallops baked in a clay casserole with lemon butter and topped with seasoned breadcrumbs and white wine sauce. Served with Cuban crackers.
Baked casserole of shrimp, crabmeat and artichoke hearts topped with grated Romano cheese. Served with Cuban crackers.
Carmen, wife of Casimiro Hernandez, Jr., was the queen of preparing these delicate pastry turnovers stuffed with different fillings. During the Depression, food leftovers or fruits ould be used to fill the dough and fried. This once blue-plate item is considered a delicacy in our home. Choice of picadillo or chicken.
Sunday dinner would begin with our great-grandmother Carmen Hernandez's special recipe for chicken croquettes. Six fried croquettes made with chicken and Cuban cracker crumbs. Served with Columbia hot sauce.
A favorite tapa selection of vegetarians and lovers of black beans. Served with guacamole and sour cream.
Baked silver dollar mushrooms stuffed with baby spinach, artichoke hearts, fresh garlic and Romano cheese. Drizzled with Spanish extra-virgin olive oil and lemon.
Fried sweet plantains.
A hearty chicken and ham stock, seasoned with saffron, garlic and onions, enhanced by a splash of sherry wine and served with Cuban bread.
Served over a bed of white rice and topped with diced raw Spanish onions.
Crisp iceberg lettuce, baked ham, Swiss cheese, tomato, olives, Romano and our famous garlic dressing.
Ripe tomatoes, tossed with julienne sweet onions and '1905' dressing.
Romaine lettuce tossed with Romano cheese, toasted Cuban croutons and classic Caesar dressing.
A choice of two: Half of a Cuban Sandwich, Half order ofColumbia's Original "1905" Salad or a cup of soup
A Columbia favorite and true taste of Spain. Madewith Sangre de Toro red or Viña Sol white blendfrom Catalunya, Spain, Torres 10 Brandy and freshcitrus. Crafted with Familia Torres — longtimefriends of the Gonzmart family.
A sparkling white sangria made with Jaume SerraCristalino Cava, Torres Brandy, Torres MagdalaOrange Liqueur and fresh citrus. One sip takes youto Spain’s sunny Costa Brava.
A traditional paella with shrimp, scallops, clams, chicken and pork.
PalomillaThe classic Cuban steak: marinated top sirloin, cut very thin andquickly grilled, topped with mojo crudo (chopped onion, parsleyand lime juice). Served with yellow rice and platanos
Garlic and citrus marinated roasted pulled pork, topped withsautéed onions. Served with black beans and white rice
Originally introduced to Cuba by Spanish sailors. The namemeans “old clothes” because the choice beef is shredded, sautéedand simmered with onions, green peppers and tomatoes untiltender. Served with white rice and platanos
The traditional dish from Tampa’s Ybor City, one quarter-chicken baked with yellow rice, green peppers, onions, tomatoes,spices and extra-virgin olive oil
Ground beef braised with onions, green peppers and tomatoes. Served with white rice and plantains.
Broiled filet of mahi-mahi marinated in citrus juices and grilled. Served with mojo-marinated onions, yellow rice and plantains.
A sizzling-hot iron skillet with extra-virgin olive oil is used to sauté sliced Spanish onions, green peppers, fresh garlic, mushrooms, diced potatoes, chorizo and your choice of protein. Finished with a splash of hearty red wine and served with yellow rice.
Sliced eggplant breaded with Cuban bread crumbs, topped with our rich Rilojana sauce of tomatoes, garlic, capers, olives and red wine, then finished with melted Galician Tetilla cheese.
A Tampa treasure, served with plantain chips.
Grouper filet topped with lettuce, tomato and garlic aioli sauce on Cuban bread.
Grilled mahi-mahi topped with sautéed onions, mushrooms, green peppers and smothered with Swiss cheese on Cuban bread.
Cuban-style roast pork, pulled from the bone, served on Cuban bread with garlic mojo, topped with sautéed onions.
A Tampa classic topped with fresh cheese, yellow mustard, pickles and onions.
Lettuce, tomato, pickle, onion and mayo. With fries.
Topped with rich Bacardi rum sauce.
Served with our grandmother's special syrup.
Honoring Tampa's nickname 'The Big Guava'.
Golden brown Spanish pastry dusted with cinnamon sugar. Served with warm chocolate.
The classic Goody Goody recipe.
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