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Skyline Chili

August 17, 2016 , In: Tasty , With: No Comments
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Skyline Chili is a Cincinnati import to the Bay area.  Many sports teams in Ohio use it as their official chili.  The founder, Nicholas Lambrinides, came from Greece with a family chili recipe and incorporated it into this chain.

IMG_2582Laura and I each had a chili dog.  Well, several each.  These petite hounds are the perfect hand size, making them easy to eat without spilling your chili or cheese everywhere.  Their size does give them something in common with chips; you can’t eat just one.  The hot dogs’ flavor brought back memories of carnivals, of munching on some franks while watching people throw darts at balloons to win a stuffed animal for their dates.  Yeah, they were those kinds of dogs.  If you like those, these are your dogs; if not, well, they have other options.  The onions lent their bite to the dish while the chili topping the hot dogs was the meaty sort – beans? what beans?  (Remember, Nicholas was from Greece, so his chili reflects that.)  But it was almost all lost under the avalanche of cheese.  If you need calcium in your diet this is the meal for you because you get an entire dairy farm on each chili dog.  My wife loves cheese and this cheesepocalypse was almost too much for her.  Almost.

IMG_2585The next thing we tried was their chili spaghetti.  You can get it with or without onions, beans, or cheese.  Yes, these are called 3 Way, 4 Way, and 5 Way (insert joke here.)  The pasta was al dente, topped with the same chili on the dog and another huge pile of cheddar.  The cheese didn’t seem quite so overwhelming on the pasta as this was a larger plate than the chili dog and the ratio of pasta to cheese was more balanced.  The chili, cheese, and pasta were a good mix of flavors and textures, so much so that we liked this even better than the chili dogs.

Funnel.  Cake.  Fries.  What genius do I have to thank for this?!  These were incredible!  The sweet dough ofIMG_2584 funnel cakes was kept smaller and put into strips.  This gave them a fuller crust and made the centers gooey gooey good.  Powdered sugar was sprinkled on top while the fries were still wet, causing it to clump on there.  While this may not sound like a great move, it was because it kept the sugar from just falling off or blowing away, adding another layer of sweetness.  As full as we were, Laura and I nearly ordered a second bowl of them.  I would go back for these things any day of the week.

Skyline Chili isn’t a major chain in this area like it is in Ohio, but that doesn’t mean it’s not a nice place to sit down and grab a dog or plate of pasta.  The chili, a bit of a maverick among this type of restaurants, is quite good and is worth trying out.  The real hidden treasure, those funnel cake fries that are barely advertised even in the restaurant, transform Skyline Chili from a decent place to go when you crave something different to a “you guys HAVE to go here” kind of place.  I mean, c’mon!  Funnel.  Cake.  Fries.

 

Skyline Chili

28798 US Hwy 19 N

Clearwater, FL 33761

 

Skyline Chili

2045 Gulf Bay Boulevard

Clearwater, FL 33765

Matt Burns
Matthew is a Massachusetts native who has lived most of his life in Florida. He has travelled extensively throughout the U.S., eating every step of the way, and has gone abroad, sampling international food at its source, including Belgian waffles in Belgium, Zapiekanka (Polish pizza on French bread) and homemade pierogis in Poland, and conch fritters and guava duff in the Bahamas. He undertook a cooking class with the executive chef of a resort in Cozumel, Mexico making tortillas from scratch by hand, creating a rice and raisin dish, and practicing plating and decoration, has taken two chocolate making classes in Port Richey, FL at Chocolates By Michelle (he highly recommends this to anyone who likes sweets, and especially to couples for a fun date,) and attended one chocolate making class in Belgium making those world famous Belgian chocolates. He has been a part of GTE Financial for over 5 years and is currently working Onscreen with GTE’s incredibly successful new Interactive Teller Machines.

Matthew moved to Tampa in 1995 and began exploring its culinary hot spots. Along with his wife, Laura, he has eaten his way through a large portion of the greater Tampa Bay area, emptying plates in both popular venues and those hard to find, under the radar locales. These two are avid fans of Food Network and the Travel Channel and combine the knowledge they gain from those programs with their personal experiences to bring you a few must try delights. Look for their weekly food blog on Wednesdays for a tip on a new spot to try for the weekend or a reminder of a place you may want to visit again.
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Matt Burns
Matthew is a Massachusetts native who has lived most of his life in Florida. He has travelled extensively throughout the U.S., eating every step of the way, and has gone abroad, sampling international food at its source, including Belgian waffles in Belgium, Zapiekanka (Polish pizza on French bread) and homemade pierogis in Poland, and conch fritters and guava duff in the Bahamas. He undertook a cooking class with the executive chef of a resort in Cozumel, Mexico making tortillas from scratch by hand, creating a rice and raisin dish, and practicing plating and decoration, has taken two chocolate making classes in Port Richey, FL at Chocolates By Michelle (he highly recommends this to anyone who likes sweets, and especially to couples for a fun date,) and attended one chocolate making class in Belgium making those world famous Belgian chocolates. He has been a part of GTE Financial for over 5 years and is currently working Onscreen with GTE’s incredibly successful new Interactive Teller Machines.

Matthew moved to Tampa in 1995 and began exploring its culinary hot spots. Along with his wife, Laura, he has eaten his way through a large portion of the greater Tampa Bay area, emptying plates in both popular venues and those hard to find, under the radar locales. These two are avid fans of Food Network and the Travel Channel and combine the knowledge they gain from those programs with their personal experiences to bring you a few must try delights. Look for their weekly food blog on Wednesdays for a tip on a new spot to try for the weekend or a reminder of a place you may want to visit again.