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We have exactly one outpost of Denvers iconic Smashburger brand, this one opened in November by franchisee Craig Tengler, who also owns the one in Sarasota.

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After Harambe and David Bowie, the Disney alligator attack and the Orlando Pulse shooting, even Carrie Fisher and her mom got short shrift.

Mariah Careys horrific New Years Eve blooper bonanza prompted only a shrugging: Eh, its 2016 what do you expect The news wasnt much better with the Tampa Bay restaurant scene.

Some folks will stop me right there and say, Wait, it was a huge year for restaurants.

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Yes, there were many dozen openings in Pinellas and Hillsborough counties, many of them pizzerias (two on the same block in St.

Pete) and purveyors of wings, burgers, tacos, sandwiches or Asian noodles.

What became scarcer this year: sit-down restaurants, high-end restaurants, special-occasion restaurants or the kind of ambitious establishments that elevate our status on the national culinary stage.

Some of our most notable restaurants refocused their efforts on more casual and affordable fare (the Refinery), others closed entirely (Pearl in the Grove) and still others retooled to accommodate the growing enthusiasm for grab-and-go and delivery (BT to Go and Bistro BT).

This circling-the-wagons conservatism is happening nationally.

If the restaurant bubble hasnt burst, it is getting mighty tenuous.

Too many restaurant openings has meant more competition for qualified workers and thus higher wages, coupled with 21 states and 22 cities raising minimum wages in 2016.

And behind it all, unwavering, is the dining publics quest for a bargain.

The number of independent restaurants in the country dropped by 3 percent in 2016, according to the research firm NPD Group.

And so, this year, let us celebrate what we do have in abundance.

Little Road, New Port Richey.

If youre talking strictly beef quality, there are two chains that participate in a never ever program, meaning their beef has never been exposed to steroids, antibiotics, growth hormones, chemicals or additives.

One is Shake Shack, said to be scouting Tampa locations, but for now you have to head to Orlando to sample the goods.

Burgers get fancy here pretty quick with wagyu and brisket, but the regular cheeseburger (6.97), the BurgerFi logo branded dramatically into its bun, is sumptuous.

Fries, skin on, are fab no need to gild the lily with Cajun or herby-cheesy sprinkles.

Sam Sifton at the New York Times recently wrote a burger tutorial for what he called tavern-style versus diner-style burgers.

I dont know if I concur with his distinction exactly, but I do appreciate a diner-style crisp-edged burger that is essentially a pile of seasoned ground beef squished into submission (Im told the smashing is a beloved Midwest technique).

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