for the following month.Īvailable by reservation only, Koya’s seasonal, ever-changing menu is a mixture of culinary tradition and contemporary techniques. Reservations open up on the 15th of each month at 10 a.m. “Guests can expect artfully crafted raw and cooked courses that highlight the bounty of the market at that time.” Koya only books out one month in advance. “The highlight of our tasting is all the fresh fish and ingredients that we fly directly from Toyosu Market in Japan,” says Adriana Fralick, co-owner at Koya. Koya is an intimate, exclusive tasting menu experience with only eight seats and just one seating per night. Koya’s offerings embody the Japanese concept of shun, the peak season of a particular ingredient. Steelbach is housed inside of a restored brick streetcar warehouse at Armature Works. “I always recommend the Tomahawk Ribeye with the charred broccoli topped with smoked cheddar cheese,” Mangone says. To be expected, the chef recommends one of Steelbach’s exceptional steaks. We partner with local producers to raise and deliver Steelbach’s grass-fed beef. At Steelbach, our beef program is what sets us apart. “The Tampa food scene has come a long way and we’re excited to be a part of it. “It’s an honor to be recommended by MICHELIN,” says Matthew Mangone, director of culinary for Three Oaks Hospitality. Pictured in the background is Steelbach’s 1,000-degree oak and mesquite open fire grill. Steelbach only uses grass-fed beef aged four to seven weeks. With a beautiful location at Armature Works along the Hillsborough River, Steelbach is a Southern-inspired culinary concept highlighting simple, fresh flavors and the highest quality grass-fed steaks, cooked on a Florida Oak-fired grill. Bern’s Steak House, as featured in our Fine Dining guide Vintage opulence, culinary excellence and one of the world’s largest wine collections make Bern’s a must-visit.īern’s dessert room is an intimate end to the dining experience, where famous Baked Alaska and other decadent desserts can be enjoyed with house-roasted coffee, dessert libations and live piano. Click here for one of his Piedmont-inspired holiday recipes.īern’s is a Tampa fine-dining institution – and for good reason. Guests also can’t get enough of Rocca’s fresh mozzarella, hand-pulled to order tableside. The impeccable house-made pasta steals the show. Fresh fare is accompanied by a lengthy wine list in Rocca’s elegant setting. Named after the family who owner and chef Bryce Bonsack lived and worked with while in Italy, Rocca specializes in fresh handmade pasta, starters, meats and fish dishes. A bright black-and-yellow bowl sign guides the way to Ichicoro Ramen Make a reservation before you go, as seating is tight and waits can be lengthy. The ramen is superb, but there are lots of other highlights, such as Ichicoro’s small plates and cocktails. Hearty and flavorful broths, springy noodles and delicious toppings can be expected. In addition, we also offer a one-off chef’s tasting menu that changes bi-monthly for those who want to push the envelope and step outside of the norm.” Rooster & The TillĬasual and authentic Ramen is the star at this Seminole Heights eatery. He adds, “We just made some seasonal changes so we are all very excited with the new scalloped Crudo and Prime New York strip steak preparations. The chef recommends the gnocchi and the Cobia Collar, which Alvarez describes as “two staples that can’t be removed from the menu unless we want to experience a revolt.” Click here to see the best thing he ever ate. We like to have fun so when the restaurant is busy we feel that the positive energy is infectious.” Rooster & The Till chef/owner Ferrell Alvarez. “We believe our food and energy sets us apart from what you typically find in the Tampa area. “It’s been a great honor to receive the Bib for model recognition from Michelin,” owner and chef Ferrell Alvarez says. In Seminole Heights, Rooster & The Till is the brainchild of culinary masterminds Chef Ferrell Alvarez, Ty Rodriguez and Chon Nguyen.Īn ever-evolving menu tantalizes visitors, along with a hearty wine list and regular pop-up events. Whether you’re local or just visiting on vacation, here are the restaurants recommended by Michelin in 2022. One of the restaurants on this list is almost as old as the guide itself, while others opened less than a year ago, reinventing classics and shaking up the scene.įrom Seminole Heights to South Tampa, Tampa is a foodie destination that’s as varied, flavorful and vibrant as the people who live here. The featured restaurants are diverse, from a historic Cuban restaurant in the heart of Ybor City to contemporary Vietnamese French fusion cuisine. The inaugural edition of the Michelin Guide to Tampa saw 19 local restaurants recognized and recommended by the famous French publication.
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