Pulpo finds immediate success in St. Pete

As they have for nearly three weeks, patrons packed a long-awaited Latin-fusion restaurant and bar’s dimly lit dining room again Saturday night. Many stayed until nearly 3 in the morning.

Pulpo Kitchen + Lounge has been a welcome addition to St. Petersburg’s culinary scene since it debuted in mid-December. Jason Ruhe and Hope Montgomery, the husband-and-wife duo behind downtown’s popular Brick & Mortar restaurant, opened their latest concept at 2147 Central Ave. in the Grand Central District.

Ruhe said business has met his lofty expectations. He attributed Pulpo’s success to it filling a void in the city.

“Everybody is loving it,” Ruhe told the Catalyst. “The main, consistent thing people are saying is, ‘This is exactly what St. Pete needed, and it feels like you’re literally somewhere else when you’re in here.’”

He added that patrons are “blown away” when they come for a high-end meal and stay long after for craft cocktails, live music and dancing. While Pulpo’s online hours state that it closes at 1 a.m. on Friday and Saturday nights, Ruhe pledged to remain open “as long as we’re busy.”

The goal was to create a place Ruhe himself would want to patronize during some rare downtime. “I tried putting it all into one concept,” he said.

The couple owns In Bloom Catering and Event Planning and launched Brick & Mortar, a wine bar and restaurant, in 2015. In early 2020, they opened Sea Worthy Fish + Bar in Tierra Verde.

Planning for Pulpo, which translates to “octopus” in Spanish, began in 2022. However, construction took longer than anticipated.

Ruhe noted the concept constituted the couple’s first “brand-new build-out.” He said the cost was roughly “three times more than we expected.”

Starting with a clean slate also had its benefits. Ruhe said installing floor drains, increasing the kitchen size, strategic placements and a custom bar bolstered efficiency.

“All the things that typically bothered me at the other second-generation restaurants, I upgraded for this one,” he explained. “Just knowing how to create a better flow with the way things are built was probably the biggest thing.”

One side of Pulpo’s dimly lit dining room. Photo provided.

Pulpo seats about 120 people inside and another 30 on an outdoor patio. The couple tapped David Fischer, owner of local interior design firm and retail store Zazoo’d, to help bring their idea to life.

The dining room features a large, circular bar split between two spaces, and one side hosts live music or DJs. There is also a courtyard with another bar and stage.

Ruhe wanted a “dark and sexy motif” incorporating Latin culture and ambiance. “I think we pulled it off because everybody feels like it’s a restaurant you’d find in Miami,” he said.

Ruhe has a personal connection to the Latin concept. His mother has Cuban and Spanish heritage, and he grew up eating similar food.

Pulpo’s ropa vieja is one of several small plates. Photo by Mark Parker.

Popular small plates include the Peruvian-style ceviche and ropa vieja – shredded braised brisket in a tomato sauce. Ruhe said the duck confit and roasted mushroom paella is a hit with those seeking a larger dish. Pulpo also lives up to its name by offering charred octopus.

He said cocktail “standouts” include the Sandi-Rita, with fresh watermelon, and the Coco Verde, which blends coconut, cucumber, mint and lime flavors. Ruhe’s cousin, Dylan, serves as the “mastermind” beverage director and general manager.

He and Montgomery curated the wine program, which leans heavily on Spanish and Old-World selections. “I’ve got people on my side who I can trust, and I feel like there’s no better way to do it than with your family,” Jason Ruhe said.

He believes Grand Central continues creating “its own little vibe” away from downtown’s bustle and demographics. Ruhe noted someone could begin their night at Pulpo or go “appetizer hopping” down the street and return later for cocktails and live music.

When asked if he would consider opening additional concepts in St. Pete, Ruhe said, “That door is always going to be open.” He is also expanding Pulpo’s hours of operation.

The restaurant will begin serving lunch Wednesday. A weekend brunch service starts Saturday.

“It definitely worked out, and everybody has loved it,” Ruhe said. “We’re just getting really good feedback on the whole concept.”