• Juliette Cassistre

Earlier this week, a grand opening event unveiled Taco Bus’s newest location in downtown Tampa. Ironically, this location isn’t a bus at all. Instead, it's an actual storefront with a bus replica attached. The replica sports the Taco Bus logo, of course, but is also eye-catching and charming to passersbys. Not only that, but this “magic bus” doubles as a take-out window.

The Taco Bus concept was developed by Rene Valenzuela, and originated as a taco stand in his native country of Mexico. After relocating in Tampa Bay, he created a kitchen within an actual school bus, and soon he had two mobile units, on Hillsborough Avenue in Tampa, the other in St. Petersburg. Up until now, that is.

Knife & Co. opened their doors last Thursday, November 3rd, and I was fortunate enough to be able to sample their lunch offerings.

The space is cleanly decorated, in a contemporary mixture of wood, stainless steel, concrete and tile. A long bar lines the east wall, and leads down to a very open kitchen where Chef Gary can be seen hard at work. The bar has 8 draft beers, most of which are microbrews from southern states including a couple from Tampa's own Cigar City Brewing. The wine list is short but very tasteful, and the bottled beer list is equally such.

I recently had the chance to attend a tasting event at GrillSmith, a local chain restaurant that draws inspiration from the grill, sampling some of the restaurant’s most popular appetizers and specialty drinks. Some of the items were quite enjoyable — so much so that I may be tempted to forgo an entrée and make a dinner out of these appetizers alone.

Whether you want just a few bites, or are famished and need nourishment before your meal arrives, try one of these appetizers to whet your appetite:

• rufflesandtruffles.com

In case you haven't heard the news, this sign (below) was posted on the door of Mema's Alaskan Tacos on Wednesday, announcing their closing due to tough economic times.

Mema's Facebook page recently announced that they'll be opening for a final day of business today (Friday, October 14) so fans can stop by, enjoy one last taco and say goodbye to this beloved late-night dining spot in Ybor.

They will be opening at 4 p.m. with a limited menu and, "will have beer specials and will stay open as long as we have food and beer." There will also be a live musical performance by Shawn Kyle from The Beauvilles at 7 p.m.

1724 E Eighth Ave., Ybor City.

• Gretchen Cothron

Chung Moon's passion for authentic Japanese ramen has led to his launch of Bokuchoi Ramen this past August at the University Mall near the University of South Florida. Bokuchoi Ramen is the first Japanese ramen restaurant to open in Tampa Bay. Although Tampa has plenty of sushi restaurants, there are few restaurants where you can enjoy traditional Japanese cuisine.

Moon's interest in cooking began four years ago and since then he has practiced making ramen until he finally reached a skillful level of ramen cuisine. An MBA graduate from the University of Tampa and nine year Tampa resident, Bokuchoi Ramen is Moon's first restaurateur endeavor, inspired by ramen shops in New York City and a love of the hit Japanese animation show, Naruto. Moon documents his experiences on his Wordpress blog: bokuchoi. His reflections on running his first restaurant makes an interesting read for anyone interested in the restaurant industry or in opening their own restaurant one day.

(Editor's Note: Though our CL Food contributor Gretchen has left us for the deep south, a.k.a.: Miami, she's still keeping us abreast of the latest food news and reporting on the fantastic dining scene that's just a few hours south of us here in Tampa Bay.)

• Emily and Gretchen with Chef Jeff McInnis

McInnis, former chef at Miami's Ritz Carlon DiLido Beach Club and Gigi, rose to celebri-chef status as a contestant on Bravo's Top Chef reality show competitionin 2008. His new adventure with John Kunkel (of 50 Eggs and Lime) is said to be a,"down-to-earth joint that preaches the gospel of good food and good company." And, that it is. My grandparents would absolutely love McInnis' fried chicken — which takes 27 hours to make and with 150 year-old recipe.

• Fried chicken on a biscuit