Casa Santo Stefano occupies a former 1925 Ybor City macaroni factory, opened as owner Richard Gonzmart's tribute to the Sicilian food he ate every Sunday growing up with his best friend Vincent Palori. Those family meals shape a menu the restaurant calls Tampa Sicilian — not a straight import of the old country, but pastas, sauces, and seafood built from that Nana-cooked tradition.
Much of what lands on the table starts in Sicily itself: wine, cheese, olive oil, and salt are sourced from family businesses there rather than substituted locally. The dining room carries the same imported detail, with hand-painted backsplashes, tabletops, and countertops commissioned in person from artisans in Caltagirone, Sicily, and vintage photographs of the founding Sicilian families who helped build Ybor City.
The menu runs through maccheroni, steaks, seafood, and scacciata alongside salads, soups, and desserts, backed by an extensive list of Sicilian wines. Diners point to the focaccia, antipasti, shrimp, and tiramisu as regulars worth ordering.
Santo's Drinkeria, attached to the restaurant, runs its own menu of Sicilian street food, desserts, and cocktails.
Much of what lands on the table starts in Sicily itself: wine, cheese, olive oil, and salt are sourced from family businesses there rather than substituted locally. The dining room carries the same imported detail, with hand-painted backsplashes, tabletops, and countertops commissioned in person from artisans in Caltagirone, Sicily, and vintage photographs of the founding Sicilian families who helped build Ybor City.
The menu runs through maccheroni, steaks, seafood, and scacciata alongside salads, soups, and desserts, backed by an extensive list of Sicilian wines. Diners point to the focaccia, antipasti, shrimp, and tiramisu as regulars worth ordering.
Santo's Drinkeria, attached to the restaurant, runs its own menu of Sicilian street food, desserts, and cocktails.