In the port city of Tarpon Springs, founded by Greek sponge divers and noted for its authentic Grecian food, it is rewarding to find this town also harbors a contemporary and very elegant restaurant called Currents.
On Tarpon Avenue lined with antique and art shops in the center of town, a young but experienced Tracey Swade designed her restaurant to provide an artistic setting along with sophisticated cuisine as an alternative dining experience for her guests. She transformed the interior of this historic location with paintings on muted fawn walls, rich brocade booths, a long glorious wooden bar, picture windows flanking two sides and dimmed romantic pin lighting after dark.
We are excited to announce the addition of our all new Gluten Free menu options. We will post the menu as soon as we have it finished right here on the website.
We take reservations 24 hours a day, 7 days a week. Within a few minutes, you can reserve your table online and get a reminder via email. Don't wait, book now!
I have only been to Currents for wine dinners, since it is a 45+ minute drive from home in St. Petersburg, but I have been very impressed with their food offerings, decor, and service. I am anxious to return, especially if B-21 hosts another wine dinner there.
This was our third visit to Currents, and spouse and I were once again impressed with the restaurant's charming and relaxed atmosphere, delicious cooked-to-order home-style cuisine, and very friendly service. For starters, we shared a scrumptious app of mussels in a parmesan-garlic cream sauce followed by a very fresh house salad dressed with a piquant house dressing.
Read some reviews on Yelp that were a little discouraging, but thought I would try it anyway. I don't know what restaurant they were eating in, but everything was fantastic. The help was attentive. The ambience is intimate. The food was amazing. I had the Hunter's chicken and it was fantastic. My wife had the grouper picatta and couldn't stop talking about it. Another person at our table had the filet mignon with the Gorgonzola cream and he loved it.
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