Westshore · Tampa · Opening spring 2027

Regulars

ALL DAYALL NIGHT

Coffee and pastries by day. Wine, sake and beer by night. A neighborhood spot opened by a couple of regulars, coming to Westshore in spring 2027.

Find your usual We’re hiring
REGULARS 400 ▸ 6 ▸ 6A   REGULARS 400
21:30

8:00 AM

MORNINGs

By day, Regulars is the café you end up at every morning. Espresso and drip, a pastry case worth getting up for, and a short food menu that keeps changing.

07:58
Lights on, cups out.Frame 2
08:12
The first regular, same seat as always.Frame 3
10:40
Second coffee, no regrets.Frame 4
12:30
Lunch off the short menu.Frame 5
13:40
One more espresso before the break.Frame 6

5:00 PM

TAKE YOUR TIME. SOME THINGS ARE BETTER WHEN THEY LAST A LITTLE LONGER.

From two to five we close so the crew can take a break. At five the doors open again, the lights come down, and the coffee bar becomes a wine bar.

9:00 PM

NIGHTs

After dark, Regulars is a wine and sake bar. Natural and classic bottles, sake poured cold or warm, a few cold beers, plates made for sharing, and records on the turntable.

18:40
19:55
20:30
21:45
22:50
23:40
00:55
07:30

Drag the roll, or use the arrows.

ON THE MENU

It rotates with the seasons.

Morning to two

COFFEE & PASTRIEs

Espresso drinks, drip and iced coffee, and a pastry case that’s fullest early.

All day, all night

SMALL PLATEs

A short, rotating food menu made for the table to share and built to go with what’s in your glass.

Five till late

WINE, SAKE & BEER

Natural and classic wines by the glass or bottle, sake cold or warm, and a short list of local beer.

Full menus land closer to opening.

Slide the clock

WHAT’S YOUR USUAL?

9:30 PM

Sake, small plates, and a record you haven’t heard yet.

21:30

Any time

GOODs

For the regulars who want to take a little of it home. Tees, caps, bags, matches and cups, all drawn by the same hand as the menu.

The tee

The cap

The bag

The matches

ALL DAY ALL NIGHT

The cups

At the counter when the doors open.

ALL DAY ALL NIGHT

Now hiring

EXECUTIVE CHEF

We’re looking for an executive chef to lead the Regulars kitchen, from the first test plate to opening night and every service after.

  • The menuWrite and develop a rotating menu across the café day and the wine-bar night, with plates made to go with wine and sake.
  • The teamHire, train and lead the kitchen crew, and build the schedule.
  • The numbersOrdering, inventory and vendor relationships, and keeping food and labor costs on target.
  • The standardsFood safety, sanitation and health-code compliance, and consistency on every plate.
  • Before openKitchen setup and equipment, paid test kitchens, and building our vendor list.
  • StartsThis fall.
Send your résumé to regularstampa@gmail.com

Come by

WESTSHORE, TAMPA

Opening
Spring 2027
Address & hours
Coming soon
By day, till 2 PM
Coffee, pastries, a short menu
By night, from 5 PM
Wine, sake, beer, plates to share
Say hi: regularstampa@gmail.com