Tastes Pretty Good Opening American-Style Restaurant in Clearwater

Rippers will open in the historic Telephone Building on Cleveland Street

Neil Cooney
Written By Neil Cooney
News Writer
Rendering: Official (Image credit: Cleveland Street Alliance)

What Now has been reporting Tastes Pretty Good Hospitality’s development of new restaurants all over Tampa Bay for several years. Tastes Pretty Good is best known for Rocca and is also operating lauded restaurants like Streetlight Taco and Bar Terroir, with a whole slate of new restaurants coming soon.

Over the years, we’ve gotten sneak peeks of restaurants like Bar Terroir, Lumbre, Kingfish, and White Wolf.

Now, Tastes Pretty Good is at work on a new American-style restaurant, Rippers, opening in Clearwater’s historic Telephone Building.

“We started in Tampa as a love letter to the city we grew up in,” Tastes Pretty Good CEO Nick Reader said in a press release announcing the restaurant. “When this opportunity arose to come to Clearwater, we saw something very familiar. We understood the vision, we understood where it could go and we knew we wanted to be part of it.”

The Telephone Building, located at 534 Cleveland Street, was constructed in 1914, and it is “the first historic landmark completed as part of the Cleveland Street Alliance’s coordinated restoration initiative,” says the press release.

“Rippers will serve American classics centered around its signature deep-fried ‘ripper’ hot dogs, alongside burgers, chicken wings, sandwiches, fries and handcrafted milkshakes in a casual neighborhood setting for families, downtown workers, visitors and the surrounding community.”

Rippers is intended to serve as a gathering place for the neighborhood. It will offer dine-in and takeout service that reflects the Tastes Pretty Good philosophy: “thoughtful hospitality, exceptional ingredients and meticulous attention to detail.”

You can keep up with all things Tastes Pretty Good by following @tastesprettygood on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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