Green Springs Bistro's Quality, Atmosphere Welcomes Diners

Paul Kapsalis, Owner of Green Springs Bistro where quality food, good service and fun atmosphere welcome diners time after time.

Safety Harbor is a dining and drinking destination. One of the locals' favorite spots is Green Springs Bistro. When you go to dinner there it's like dining with family. The owner and staff know you, your kids and even your dog, Spot. Paul Kapsalis is unique in that he's both head chef and the owner. This gives him tight control over all aspects of your dining experience.

I asked Paul would you call your place a fine dining restaurant? He said, "No, that would mean fancy table cloths and expensive wine lists. We serve quality fresh food, have excellent service and  home atmosphere. That's what most people are looking for when they go out to dinner. We've got that and our beer and wine bar covered."

Green Springs Bistro is located in a vintage 1930s house on 4th Avenue North just a block off Main Street. The tables are painted with bright modern art designs. There's a tropical island mural on one of the dining room walls and paintings by local artists for decoration and sale. The restaurant is bright and cheerful with a real fire place to take the chill off on some of the winter's cooler nights.

Paul and his partner Kris Kubik know that their customers expect consistency in what's being served. Many people return to the same restaurant and order the same meal time after time. Paul offers a menu where you can find what your palate had been looking forward to. He knows the customers also want a dependably top quality meal along with good service.

Even with the consistency of their menus, the menus do undergo some change with the seasons. Winter brings on steaks and chops along with seafood. But as spring comes the listings lighten up with an emphasis on fresh seafood and salads. Yes, steaks are still available but fish is the focus of attention.

Paul is a graduate of the prestigious Hyde Park, New York Culinary Institute of America. Top chefs take their training there under master chefs. One doesn't graduate from the institute without having achieved the highest in culinary expertise. Before coming to Safety Harbor Paul held several notable positions: Sous Chef at the Inn at Blackberry Farm, Walland, Tennessee (a Relais Chateaux property); Executive Chef/Food Service Director for Earth Fare natural food supermarkets, Asheville, North Carolina; Executive Chef at the Highland Lake Inn, Hendersonville, North Carolina.

Paul worked as head chef at the Blue Gardenia restaurant, once a part of the local scene in Safety Harbor. When Blue Gardenia relocated to Tampa Paul and Kris opened the first Green Springs Restaurant on Third Avenue North in yet another old home. After four years they outgrew their old quarters. Friends and artists came to their support to help paint, scrape, decorate and give them moral support for the bright yellow restaurant on the corner of 4th Avenue North and 2nd Street North.

Paul's restaurant is a good neighbor. He's located just two doors down from my house. The restaurant's yard is colorful and well kept. When I go in the door Kris is there to greet me. I usually go through the bar to listen to Michael Rusch. He's an outstanding guitarist who's popular music blends in with the whole dining experience.

Paul and his kitchen staff handle the entrees. Kris is responsible for the delicious desserts and the sangria mixes. The staff is always pleasant because everyone knows they're there with the purpose of pleasing the guests. The restaurant is closed two days a week to give the staff a chance to recuperate from the week's operations.

Paul runs a tight ship. He works hard to keep his people happy and on task. Dating among staff members is discouraged. He wants a staff free of drama. He's seen where staff differences of opinion and interactive politics effect serving performance. This sometimes overflows into pettiness and poor service. With a happy staff that attitude is passed on to folks coming to Green Springs.

When not wearing his chef's apron, he and Kris take off for the great outdoors. Their favorite activity is to grab their kayaks and head for Florida's smooth backwater rivers. Paul likes to make videos of their adventures. It wouldn't be too hard to convince him to share those videos and stories about times on the river with you. Weekends and holidays are busy times so you'd probably have to wait for the quiet of some summer evening to share those memories. Perhaps then you could sit in the bar sangria in hand and listen to one of his many fish tales.

Green Springs is open Tuesday through Saturday. Lunch starts at 11:30 - 2:30. Dinner is served 5:30 - 9:30. Sundays and Mondays they are closed and probably gone fishing.  Reservations are suggested for dinner.
727.669.6762