A weekly look at the draft selection at beer-friendly bars across the country.
In honor of Super Bowl XLIII, this week's "What's On Tap" takes us to Super Bowl central: Tampa Bay, Florida.
I haven't made it down to Florida's Gulf side since I was a wee lad, so I figured I'd defer selecting a beer-friendly establishment to Tampa's resident beer expert, Joey Redner. Back in June of '08, Redner wrote an article listing "Tampa Bay's 10 best beer bars." If you're a football fan, a beer fan and you happen to be making it down to Tampa Bay for the big event, you may just want to print this list out wallet-size and keep it on you at all times.
Even if you weren't lucky enough (or rich enough) to score tickets to the game of the year, "What's On Tap" would like to remind you it's still fun to see what different beer bars around the country feel is worthy of stocking for their draft selections. After the jump, let's take a peek inside Joey Redner's number one Tampa Bay beer bar, Oldsmar Tap House...
When Slashfood alum Nick Vagnoni 
The St. Pete Times recently did some DNA testing on fish sold as grouper by several restaurants in the Tampa Bay area. Of the 11 restaurants sampled, six were found selling less expensive fish like tilapia, hake and catfish in their grouper sandwiches and entrees. One restaurant was passing of frozen, imported tilapia in their $23 "champagne braised black grouper." Most of the restaurateurs and fish wholesalers quoted in the article attempt to pass the buck, saying they thought the fish they were selling was, in fact, grouper. I just have to wonder how a chef could not know the difference between a piece of tilapia and a piece of grouper. 
Following Nicole's 
A seventh grader from Tampa recently won her school science fair with an experiment that compared levels of bacteria
in the toilets and ice machines of five different fast food restaurants. According to 12-year-old Jasmine Roberts, the
toilets contained less bacteria 70 percent of the time. For the toilet samples, Roberts flushed each toilet and then
scooped up some water with a sterile beaker. For the ice, she took samples from machines inside the restaurants as well
as from ice ordered at each drive-through window. The samples were tested at Tampa's Moffitt Cancer Center where Roberts
volunteers. The video that accompanies the story has footage of a graph comparing the bacteria in toilets versus ice.
Some of the differences are vast. Unfortunately, Roberts doesn't disclose the names of the restaurants.
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