Summer arrives with vibrant colors and delicious flavors, which meet the tastes of all discerning food lovers. With longer days, warmer nights, and abundant fresh produce, it’s the perfect time to slow down and savor the season. The key to summer success is mastering seasonal ingredients when you plan to grill by the pool or host friends for a casual dinner party. At L’Attitude 28 in New Port Richey, the team behind the magic— owners Charles and Robin Cessna and Chef Page— know precisely how to capture the essence of summer in every dish.
“We love working with light, colorful, refreshing ingredients,” said Robin Cessna, co-owner of L’Attitude 28. “One of my absolute favorites is our summer salad— it’s not just delicious, it’s beautiful too.” Seafood plays a significant role in the summer menu, with fresh Mahi and salmon leading. “We like to keep things simple but elevated,” she added. “The Florida heat demands lighter dishes, but we never compromise on flavor.”
The approach to summer cuisine at L’Attitude 28 is rooted in creativity and flexibility. “What we do here isn’t just conventional cooking,” said Chef Page, chef of L’Attitude 28. “There’s a twist to everything we plate. That freedom to experiment keeps it exciting— not just for us, but for the guests too.” A standout dish? “The bacon-wrapped scallop cocktail,” he said. “It’s one of those that hits all the right notes. And our Main Sail Salad— you can add salmon, chicken, steak, shrimp— it’s endlessly customizable and always fresh.”
That spirit of flexibility extends to their philosophy on entertaining. “Casual elegance is our style,” said Charles. “We want people to feel comfortable, welcome, and like they belong— whether they show up in flip-flops or dress shoes,” Robin agreed. “It’s where you walk in as a stranger and leave as a friend. People always tell us that that’s exactly how we want it to feel.”
“We want guests to walk away with full bellies and smiles,” said Charles Cessna, co-owner of L’Attitude 28. “And to come back as friends.”
Pairings are thoughtfully chosen to complement each dish and the season. “Seafood pairs beautifully with white wine, while red works best with steak,” Charles explained. “In the summer, we lean into fruit-forward wines and lighter cocktails. Our sangria is a guest favorite— but we won’t give away the recipe.”
L’Attitude 28’s brunch offerings are just as vibrant. “Breakfast is one of my favorite things to cook,” said Chef Page. “We’ve got stuffed French toast, a killer Monte Cristo, and weekly specials that change things up.” He’s introducing a ‘brunch-lunch’ menu with a Florentine Benedict. “It’s bold and fun, just like summer should be.”
The same culinary care goes into their advice for home cooks and hosts. “Don’t overcomplicate things,” Chef Page suggested. “Use fresh ingredients, make sure your meat is high quality, and don’t forget the booze for a backyard BBQ.” He added. “If your pasta water doesn’t smell like the ocean, don’t put your pasta in motion.”
Chef Page loves using purees to let fresh produce shine on the plate. “Cauliflower, cabbage—we’ve done them all,” he said. “A smooth, lightly sweet puree pairs beautifully with fish. It adds flavor and finesse without weighing the dish down.” His philosophy is simple: “Fresh, fresh, fresh— if it comes out of a bag or can, it doesn’t belong on our summer menu.”
At L’Attitude 28, it’s also about creating a space where everyone feels like they belong. “We treat everyone like family,” said Robin. “The feedback we get most often is that people feel like they’ve been here before— even if it’s their first visit. That’s exactly the vibe we’re going for.”
The friendly energy isn’t just something they hope guests pick up on— it’s intentionally cultivated. “She’s a social butterfly,” shared Chef Page. “I talk to everyone and check on every table. That’s how we build relationships. It’s not just a restaurant— it’s a community,” added Robin.
Even in the kitchen, the team keeps it personal. “I think one of the best parts about what we do is that we aren’t afraid to try something new,” said Chef Page. “From incorporating cereals into brunch items like pancakes or French toast, to creating specials on the fly— it keeps us sharp and surprises guests.”
So, whether you’re planning a casual cookout or a relaxed evening with friends, take a cue from the team at L’Attitude 28: keep it fresh, keep it simple, and always make room at the table for one more friend.
L’Attitude 28 is a hidden gem on the outskirts of town, offering delicious food, relaxed vibes, and genuine hospitality. The family restaurant serves seasonal dishes that use fresh ingredients and bold flavors. Whether you’re stopping in for brunch, lunch, or dinner, the experience is thoughtfully curated and always inviting.
Seafood lovers will appreciate dishes like Poseidon’s Scallops— bacon-wrapped and served over creamy pea risotto— or the Top Deck Salmon, grilled and finished with an orange ginger sauce. Signature pasta offerings like Lobster Ravioli and Lobsterette Risotto showcase rich, comforting flavor profiles perfect for a celebratory night out.
Weekend brunch features creative staples like the L’Attitude Slammer and decadent stuffed French toast, with rotating specials keeping things fresh. Paired with signature cocktails and a carefully selected wine list, every meal feels like a mini getaway.
Locally owned and full of heart, L’Attitude 28 is where great food, good company, and coastal ambiance come together— no passport required.
“We want guests to walk away with full bellies and smiles.” – Charles Cessna