Planning to grab brunch this weekend in Tampa? Some restaurants to try:

Broken Yolk Café ($): All-day brunch offerings on North Dale Mabry with omelets and sandwiches, bloody marys and mimosas.

Marlow’s Tavern ($$): Carrollwood favorite featuring lemon ricotta pancakes and brunch cocktails. Sundays from 11 a.m. – 3 p.m.

Roux ($$$): South Tampa spot with a Cajun-inspired menu and oysters. Weekends from 10 a.m. – 3 p.m.

Oystercatchers ($$$$): Buffet in the Grand Hyatt Tampa Bay. Sundays from 10:30 a.m. – 2 p.m.

Also, here are some recommended St. Pete brunches from a previous Tampa Bay 100.

– Leah Saunders, B2 Communications

Following the trends of cupcakes and mini donuts, Thai rolled ice cream is the latest sweet sensation taking over Tampa Bay.

The process starts by pouring milk on a cold steel pan and mixing in various ingredients. The mixture is then spread out, and once chilled, the ice cream maker uses a spatula to create the rolls.

IceBurg in downtown St. Pete creates over 20 flavor combinations. King Samoa, inspired by the famous Samoas Girl Scout cookie, is the most popular item.

Icesmile and Snobachi already roll in Tampa, and Sweet Charlie’s is coming soon to St. Pete’s Edge district.

– Laura Fontanills, B2 Communications

Nothing screams summer cocktail like an infusion of fresh fruit. The mixologists at Marlow’s Tavern in Carrollwood created a summer cocktail that’s a refreshing play on a tried-and-true classic.

The Pom Collins is a spin on Tom Collins, created from a practical joke in the late 1800s. The Tom Collins is traditionally made with gin, lemon juice, sugar syrup and soda water, with a citrus garnish.

The cocktail at Marlow’s Tavern combines Tito’s vodka, PAMA Liqueur, homemade sour mix and simple syrup, finished with a mint leaf and pomegranate seeds. It’s a perfect drink on a hot day.

– Rick Blumberg, Marlow’s Tavern

Summer is officially here. As the invites come rolling in for backyard barbecues and pool days, consider upping the ante with Frosé – frozen rosé.

All you need to make a crowd-pleasing wine slushie:

– 1 bottle of dry rosé

– 2 cups of sliced strawberries

– 1 tablespoon of sugar

– 1/4 cup of vodka

– 2 tablespoons of grenadine syrup

Pour the rosé into ice cubes trays, and freeze until solid (or overnight). Combine the strawberries and sugar in a blender and let sit for about 10 minutes. Then, add the rest of the ingredients, blend and enjoy your soothing summer drink.

– Alana Siceloff, B2 Communications

The idea for The Dog Bar came to J.P. Brewer while watching her dogs at the park, and she thought, “Wouldn’t this be great with a beer?”

The Dog Bar, at 2300 Central Ave. in St. Petersburg, is part bar, part dog park. Brewer first opened it in Charlotte, North Carolina, then decided to open a St. Petersburg location with Fred Meltzer last year.

An annual $40 membership fee and shot records are required for dogs. Look for Meltzer’s inseparable Great Danes: Pierce, who is blind, and Skylar, who is deaf. Together, Meltzer jokes, they “make one perfect dog.”

– Katie Wilcox, B2 Communications

Caffeine in downtown Tampa is a European-inspired coffee lab that brews unusual coffee concoctions that surprise and refresh.

Located at 212 E. Cass St., Caffeine’s signature iced drinks include an orange cold brew and the milkshake-like Aero Cappuccino. But what really sets Caffeine apart is the sparkling coffee: espresso + ginger ale.

I know what you’re thinking, and even the barista admits you’ll either love it or hate it. Count me in the love camp. I found it refreshing on an unusually warm March day. You get a taste of the tonic first, with a subtle coffee flavor finish.

– Laura Fontanills, B2 Communications

St. Pete’s newest bar, Right Around the Corner, is a craft beer game room. There’s much to play – from board and arcade games to pool, foosball and darts. There is trivia every Thursday and even a Mario Kart 64 tournament on the third Wednesday of every month.

But it’s the beer list that really ups the ante at the Central Avenue pub. The Sour Tower, for example, features three taps dedicated to sour beers. The bar recently featured its first “Sour Tower Takeover,” showcasing three beers from Spring Hill’s Inoculum Ale Works, the state’s sole full-production, sour-only brewery.

– Keeley LaForme, B2 Communications

It doesn’t require passwords or secret handshakes, but stepping down into Subcentral, an underground speakeasy-style lounge below Portuguese fusion restaurant Iberian Rooster, provides an exclusive nightlife experience unmatched in downtown St. Pete.

At 475 Central Ave., the elegant lounge has nightly entertainment, ranging from local jazz to open-mic comedy to risque burlesque shows. In addition to craft cocktails and wine on tap, late night snacks, like savory Goan patties, are available from Iberian Rooster’s kitchen.

Open since November, the locale received national attention for its “Angel Shot” — a symbolic menu item designed to help women on unsafe dates.

– Tyler Killette, B2 Communications

Creating a space that contains a craft brewery, cocktail lounge and concert venue all in one may sound like a challenge, but the long-awaited Rock Brothers Brewing Company at 8th Avenue and 15th Street in historic Ybor City does it well.

Rock Brothers partners with musicians to brew beers like the Hootie Brown Ale, a collaboration with former Hootie and the Blowfish frontman Darius Rucker. The brewery tasting room isn’t open yet, but several beers are on tap at the adjacent cocktail lounge.

The cozy upstairs theater books local and national artists. Grammy-nominated Will Hoge plays Feb. 18.

— Tyler Killette, B2 Communications

Few places allow one to enjoy an adult beverage between rounds of skee ball without nearly tripping over small children or dodging an animatronic mouse. But downtown St. Pete’s new arcade bar, Park & Rec, offers just such an opportunity.

Park & Rec’s drink offerings are even more exciting than winning an air hockey tournament and beating your best Galaga score. Craft cocktails boast unexpected ingredients like orange soda (fizzing in the Little Rickey) and pie spice foam (topping off the Brooklyn Zu), and the bar’s brew list is diverse. Drop by the former World of Beer location to see for yourself.

— Tyler Killette, B2 Communications

When crafting cocktails, I enjoy using techniques from some of the world’s oldest taverns. This allows me to blend old and new. For example, bartenders historically used citrus zest to magnify flavors, even as citrus was difficult to source.

We’ve revived this technique to make the sour mix in the Marlow’s Tavern house margarita. We use lemon and lime zest to craft oleo saccharum, the flavorful citrus syrup in our sour mix.

Our house margarita also features Olmeca Altos Tequila and agave nectar. It’s topped with a squeeze of lime and thyme to give the classic margarita a modern twist.

– Rick Blumberg, Marlow’s Tavern