When Story Brooke Craft Coffee Bar opened on Fourth Street South recently, I was excited about having another cute coffee spot in St. Pete. But I wasn’t prepared for their waffles.

You can build your own, with options including fruit toppings, nuts and chocolate sauces. My “waffle of the day” was piled high with kiwi, mango and blueberries, topped with whipped cream and drizzled with white chocolate sauce.

It was the perfect Sunday morning sugar rush. I capped it with an iced latte that was shaken, not stirred, and a lot smoother than any other iced latte I’ve ever had.

– Keeley LaForme, B2 Communications

During the summer months, barbecues are happening all the time. Everyone wants to be outside enjoying the weather with friends and family. Below are some tips I have for making nutritious choices at BBQs without missing out on the fun:

1. Skip the buns: use a knife and fork and eat your burger or hot dog bun-less.

2. Use mustard: Ketchup is full of additional ingredients disguised as sugar.

3. Fill up on leafy salad rather than potato salad. If you need potato salad, volunteer to bring it and substitute olive oil and celery instead of mayo and bacon.

— Amanda Santucci, The Skinny Spice

Food lovers can dig into the best of Tampa Bay cuisine during Creative Loafing’s 10th annual Tampa Bay Restaurant Week, June 15-25.

The week (actually 10 days to encompass two weekends) is a great time to try the latest culinary hotspots or revisit favorites.

Participating restaurants will each offer a three-course, prix fixe menu for $30 to $45 per couple or person, depending on the restaurant. A few suggestions: Besito Mexican in Tampa, Marlow’s Tavern in Carrollwood and Birch and Vine in St. Petersburg.

The week kicks off June 15 with Meet the Chefs at Vault in Tampa.

– Keeley LaForme, B2 Communications

Carrollwood boasts an array of restaurants, and the Carrollwood Area Business Association’s fourth annual Taste of Carrollwood on April 2 provides a convenient (and free!) opportunity to try many at once.

More than 20 restaurants will be offering samples along with dozens of local vendors. Try the Shrimp & Grits or Ahi Tuna Poke from Marlow’s Tavern. Munch on Mediterranean fare from Taziki’s Mediterranean Café. And save room for dessert with Chocolates by Michelle or Nothing Bundt Cakes.

The event, which drew more than 2,000 people last year, runs from noon to 5 p.m. at George M. Steinbrenner Field.

– Keeley LaForme, B2 Communications

If you have a few extra minutes at the coffee shop, consider getting a more flavorful cup by ordering a pour-over coffee. It’s made by grinding the beans and then slowly pouring hot water over the beans to allow the coffee to drip into your cup.

The process brews a fresher cup than the drip method, and while it takes a little longer, it’s worth the wait.

Try the pour-over method for single-origin coffees at Bandit Coffee Co. in St. Petersburg’s Grand Central District. The taste of single-origin coffee reflects the region where it was grown.

– Keeley LaForme, B2 Communications

Pressroom, the Bentonville-based restaurant and coffee shop, has relocated to a larger space.

Rob Apple opened the coffee shop downtown in 2011. After years of incorporating food into the menu and adapting, they realized they had shifted into a restaurant. The new space is designed to create an atmosphere where breakfast, lunch, dinner, coffee and cocktails can all be served and enjoyed. More restaurant-style seating is available, as well as workstations for those who are looking for the coffee shop vibe.

Pressroom has also launched a delicious summer menu featuring coconut macaroon granola and hamachi and cantaloupe ceviche.

– Kila Owens, Ghidotti Communications