{"id":207528,"date":"2026-03-26T22:27:13","date_gmt":"2026-03-26T22:27:13","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/207528\/"},"modified":"2026-03-26T22:27:13","modified_gmt":"2026-03-26T22:27:13","slug":"a-french-nordic-japanese-restaurant-with-michelin-ties-is-opening-in-st-pete","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/207528\/","title":{"rendered":"A French-Nordic-Japanese restaurant with Michelin ties is opening in St. Pete"},"content":{"rendered":"

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One of the fastest-growing hospitality groups in Tampa Bay is bringing a unique new dining concept to downtown St. Pete. Opening this spring at 320 3rd St S, Mei will blend French technique, Nordic ethos, and Japanese ingredients to create a service-driven experience that treats food \u201clike poetry.\u201d<\/p>\n

The project is being led by Executive Chef Alex Chamberlain, who will transition from his current role as Chef de Cuisine at Michelin-starred K\u014dsen in Tampa, while Michelin-awarded Sommelier of the Year Benjamin Coutts will lead the beverage program. The venture is being backed by Orlando restaurateurs Johnny and Jimmy Tung, whose growing portfolio includes Tampa\u2019s K\u014dsen and Tant\u014d, Sarasota\u2019s Z\u014dt\u014d and Y\u016bgen, and the recently announced Tokyo Swim Club rooftop lounge<\/a> opening in West Ybor this fall.<\/p>\n

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\nRenderings via Mei<\/p>\n

The menu will change seasonally with a focus on fresh ingredients and an approach shaped by Chamberlain\u2019s time at Denver\u2019s Michelin-starred Beckon, where he trained in classical French and Nordic cuisine. That experience will shine through at Mei with in-house fermentation, koji aging, dry aging, and fire-based cooking, blending Nordic open-hearth techniques with Japanese binchotan grilling. <\/p>\n

\u201cAfter coming back to Florida, I\u2019ve found the community in St. Pete to be one of the most supportive and interesting cities in the state,\u201d Chamberlain said. \u201cI really wanted to bring my experiences from Colorado\u2014the ethos and intentionality of service\u2014to the same areas that I grew up in.\u201d<\/p>\n

\"A\"APhoto via Mei<\/p>\n

There will be two dining experiences at Mei. The Living Room, seating 50, will be \u201ca shared communal experience\u201d featuring an \u00e0 la carte and optional prix fixe menu. A more exclusive area by the kitchen with eight seats, The Kitchen Counter will \u201cpresent a more intimate approach to a dinner party\u201d and feature a chef-guided tasting menu.<\/p>\n

Mei says the 2,700 square-foot space, designed by Jacob Portillo of Omei Design Studio, will draw inspiration from Nordic cabins and Japanese teahouse as the interior features natural materials and a neutral palette accented by seasonal florals and organic textures.<\/p>\n

The restaurant says it will operate with a commitment to sustainability, including whole ingredient utilization, preservation to reduce waste, partnerships with local farms and fishermen, composting, and biodegradable packaging\u2014grounded in the belief that thoughtful cooking begins with responsible sourcing and mindful use.<\/p>\n

Expected to debut this spring, Mei has not yet announced an opening date, but the waitlist is already live on its website.<\/a> The restaurant will be open Wednesdays-Sundays. You can follow them on instagram<\/a> for the latest updates.\n<\/p>\n

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