{"id":297098,"date":"2026-06-05T12:17:11","date_gmt":"2026-06-05T12:17:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/297098\/"},"modified":"2026-06-05T12:17:11","modified_gmt":"2026-06-05T12:17:11","slug":"tampa-bound-try-these-3-michelin-recognized-restaurants","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/297098\/","title":{"rendered":"Tampa-bound? Try these 3 Michelin-recognized restaurants"},"content":{"rendered":"

To date, Orlando\u2019s own chef Henry Moso is the only James Beard<\/a> Award finalist who\u2019s had an answer at the ready when I ask my regular tongue-in-cheek question, an homage to Joan Rivers on the red carpet more than anything else.<\/p>\n

\u201cWho are you going to wear to the ceremony?\u201d<\/p>\n

Louis Vuitton was Moso\u2019s answer.<\/p>\n

Bryce Bonsack, executive chef of Tampa\u2019s Rocca<\/a>, Michelin-starred since 2023, is caught flat-footed, and I am not surprised.<\/p>\n

\"ReserveReserve your dry-aged Rohan duck ahead of time if it’s something you want to try. Pro tip: It’s something you want to try. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

About a month earlier, an unshaven Bonsack showed up tableside in a trucker cap to sauce my dry-aged Rohan duck, a $155 stunner of a special that sells out in the first 20-30 minutes every single night.<\/p>\n

The Best Chef: South finalist chuckles at my fashion query.<\/p>\n

The ceremony, which will be held June 15 at Chicago\u2019s Lyric Opera House, was three weeks away at the time.<\/p>\n

\u201cI need to get a tuxedo or something and look as sharp as I can because I usually dress like Florida Man,\u201d he tells me.<\/p>\n

Actually, he kinda is Florida Man.<\/p>\n

\"RoccaRocca executive chef\/partner Bryce Bonsack dresses the dry-aged Rohan duck platter during an early seating, which is offered in very limited quantities daily. Make an early reservation! (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Bonsack is a native Tampanian, one whose cooking career took him from Hyde Park\u2019s Culinary Institute of America<\/a> to top-tier restaurants, including the Michelin-starred Blanca and Corton in New York City. He trained for a year in Italy, crafting pasta in the country\u2019s Piemonte region and has staged throughout Europe.<\/p>\n

But then he came home.<\/p>\n

No new Michelin stars for Orlando restaurants this year, 2 lost them<\/a><\/p>\n

He had just returned from a stint cooking in Guatemala and was considering a job at Thomas Keller\u2019s iconic French Laundry in\u00a0<\/a>California\u00a0<\/a>when\u00a0serendipity connected him with Nick Reader and Jack Murray, who would become his partners in Rocca, a Tampa Heights venture that did something few Michelin-selected restaurants manage: it went from a Bib Gourmand designee in its first year to getting a star in its second.<\/p>\n

\u201cIt\u2019s just so odd,\u201d he admits, noting his experience working in Michelin-level restaurants, and Rocca\u2019s overall \u201cweirdness\u201d amid Florida\u2019s fleet of starred tasting counters.<\/p>\n

\"ChickenChicken liver and foie gras pate comes with red onion mostarda and caperberries. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

\u201cAlmost every Michelin-starred restaurant is a tasting menu-only restaurant, and we\u2019re only a la carte, and I think there\u2019s maybe 10 Italian restaurants in the country that have a Michelin star.\u201d<\/p>\n

I\u2019m no inspector, but that duck dish alone is worthy. And they only do about eight a night.<\/p>\n

My early reservation, combined with a thoughtful server who told me there was only one left as I perused the menu, was the sole reason I was able to partake. Guests can reserve these ahead of time, by the way, regardless of their reservation time. Bonsack tells me they keep one or two open for the early birds. On my visit, I was one lucky duck.<\/p>\n

\u201cIt\u2019s by far the most labor-intensive dish we do,\u201d says Bonsack.<\/p>\n

Have some seriously smoky fun on a Gulf Coast fish-dip crawl<\/a><\/p>\n

Each dries for about three weeks in the walk-ins, which staffers call \u201cThe Quack Shack.\u201d<\/p>\n

Quickie math: Eight ducks a night times seven nights a week times three weeks in advance?<\/p>\n

\u201cThat\u2019s a lot of ducks hanging.\u201d<\/p>\n

Our table neighbors, a couple who drove an hour for dinner, told us they\u2019d already made a reservation to come back and have their own after Bonsack left us to the gorgeous platter.<\/p>\n

The bird\u2019s wings, neck and bones become the base for a stock, which turns to sauce over a three-day reduction process while the breasts and legs are confited. Excess fat winds up in the polenta it comes with. As it slow roasts, the duck\u2019s skin becomes crispy. It shines like glass.<\/p>\n

\u201cWe serve it with the sauce and a generous portion of foie gras, because why not?!\u201d<\/p>\n

\"MozzarellaMozzarella is hand-stretched at the table at one-Michelin-starred Rocca in Tampa. It is served warm with gorgeous tomatoes from nearby Plant City. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Why not, indeed.<\/p>\n

And why not get the $49 tableside mozzarella cart, as well?<\/p>\n

A hit since day one, it\u2019s become a signature every guest talks about, says Bonsack.<\/p>\n

Tomatoes from Plant City are gorgeous, deep and dark. Aged Balsamic is sweet and tangy.<\/p>\n

Bonsack, who often balks at tableside prep \u2014 \u201cthe cheese wheel pasta thing makes me cringe\u201d \u2014 says they\u2019ll never be able to take it off the menu.<\/p>\n

It was inspired by long hours in Blanca\u2019s kitchen, doing prep alongside staffers at its sister restaurant, Roberta\u2019s<\/a>.<\/p>\n

\"Rocca'sRocca’s Mozzarella Cart, a tableside prep of cheese, is paired with heirloom tomato basil and 10-year-aged balsamic vinegar. There’s a lot of wow factor in the $49 dish, shareable for four+ people. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

\u201cThere was a guy who was there every morning, stretching like a hundred pounds of mozzarella right next to me,\u201d he says. \u201cI was a broke line cook, starving, so I\u2019d pinch off a piece of warm mozzarella as he was stretching it, and it was a very unique thing.\u201d<\/p>\n

It can really only happen tableside to enjoy that effect, he says. The cheese will seize up not long after. But in those moments, as you enjoy it, it\u2019s a living, breathing course.<\/p>\n

\u201cIt makes the guests feel special,\u201d he says. \u201cAnd that\u2019s what hospitality is about.\u201d<\/p>\n

Bonsack\u2019s hospitality extends to Orlando chefs on the reg, Michelin- and James Beard-recognized faces among them. Including the stylish Moso of\u00a0 Kabooki Sushi<\/a> and Mosonori<\/a>.<\/p>\n

His GQ vibe notwithstanding, it was Bonsack whom Moso called when he was looking to up his pasta game. Not long ago, Moso spent time with Rocca\u2019s team in the kitchen getting up to speed.<\/p>\n

\u201cHe\u2019s eaten here like 20 times,\u201d Bonsack tells me.<\/p>\n

Perhaps Bonsack can take some fashion tips in trade.<\/p>\n

Rocca: One Michelin Guide star; average price per person: $100; 323 W. Palm Ave. in Tampa, 813-906-5445; roccatampa.com<\/a><\/p>\n

\"ThereThere is nice heat in the chili momo, a signature dumpling dish from Nepal, at Gorkhali Kitchen in Tampa, which holds the Bib Gourmand distinction in the Florida Michelin Guide. (Amy Drew Thompson\/Orlando Sentinel)
\nGorkhali Kitchen<\/p>\n

The slow-cooked goat curry at Tampa\u2019s Gorkhali Kitchen<\/a> is a transcendent study in tradition when it comes to Nepalese cuisine, and its lingering flavor is so welcome that you might not even want the delicious, long-simmered rabri as its sweet, cooling dessert chaser.<\/p>\n

But the rustic goat fry, its flavors concentrated, its meat ridiculously tender but with a skosh of crispy, is just as wondrous.<\/p>\n

Sans gravy, the onions, garlic, ginger and spices elevate the flavor of this protein. It\u2019s a common one for this, a nation with one of the most dramatic altitudinal ranges in the world and \u2014 lesser known to most people \u2014 some of the most flavorful food, as well.<\/p>\n

I have not had such tender goat, in fact, in remotely recent memory.<\/p>\n

There are many similarities between Indian and Nepalese cuisines in terms of spices and ingredients, and this breeds familiarity.<\/p>\n

\"GorkhaliGorkhali Kitchen’s goat fry. So. Much. Flavor. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Several families, large and small tables, multigenerational, have rolled in since my early-side pop-in on a Saturday night. Grandparents dote on children in strollers, plates are passed, the energy is casual, happy, warm.<\/p>\n

The beer, however, a large-format Barahsinghe pilsner from Nepal, is cold. A light, easy-drinking beer if ever there was, and a dynamite pairing for the richly spiced curry and everything that comes before.<\/p>\n

Gorkhali Kitchen has enjoyed greater renown since making the Florida Michelin Guide\u2019s Bib Gourmand roster in 2023, a distinction that highlights restaurants serving high-quality food at great value. Approachable cooking methods are often notable, too.<\/p>\n

\"LargeLarge-format beer from Nepal ($10) makes a great light pilsner pairing for spicy goodies at Tampa’s Gorkhali Kitchen. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Chef Rajesh Pathak and his team offer quadruple servings of both, and have enjoyed serving the broader audience that the Michelin Guide has brought to their modest, strip-mall door, where a chalkboard sign outside invites guests to \u201cvisit Nepal without a passport.\u201d<\/p>\n

\u201cIt\u2019s a tremendous honor and recognition of the quality, consistency and authenticity of our food,\u201d Pathak tells me.<\/p>\n

\u201cAs they say, \u2018Attaining it is the easier part, maintaining is the art.’\u201d<\/p>\n

Gorkhali Kitchen retained its Bib Gourmand in this year\u2019s reveal ceremony on May 28, and though it saddens me that Orlandoans will have to hoof it to the outer reaches of Tampa to try his food (especially considering his exceptional Dancing Yeti was one of the absolute stars of the Great Southern Box Company<\/a> food hall in Orlando\u2019s Packing District before shuttering last summer), but the menu here is extensive and deeply satisfying for those looking to explore this cuisine on a more intimate level.<\/p>\n

Pathak was my sherpa, recommending dishes that would give me a sense of what a native of Kathmandu, like himself, might order.<\/p>\n

Alongside the goat fry ($19, on the small plates section of the menu), the bhanta bo karua ($12), a staple in the Terai regions of Nepal, features light, crisp fried eggplant, coated in richly spiced chickpea flour and served with a tomato-cilantro sauce.<\/p>\n

\"CoolingCooling rabari is a rich pudding and a specialty in south-western Nepal. It makes a wonderful follow-up to a nice, spicy curry. Get it at Gorkhali Kitchen in Tampa. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Chili momo, stuffed with chicken, are alive with heat but beautifully balanced in flavor.<\/p>\n

\u201cIt\u2019s the unofficial national food of Nepal,\u201d he jokes. Makes sense, though. Nobody doesn\u2019t like a dumpling. And these, fried and tossed in this savory sauce of peppers, onions, garlic and spices, are among the most popular dishes on the menu.<\/p>\n

Pathak\u2019s stateside journey began with college in the Washington, D.C., area and the consulting career that followed, but what started as a job opportunity in Central Florida turned into something personal.<\/p>\n

\u201cI fell in love with the Tampa Bay area, its diversity, energy and strong sense of community,\u201d he says. \u201cOver time, it truly felt like home, which is what inspired me to put down roots here and eventually become involved in the local restaurant scene.\u201d<\/p>\n

Best Indian: 2026 Orlando Sentinel Foodie Awards<\/a><\/p>\n

Nepalese communities in New York, Virginia, Texas and California, says Pathak, are larger, so communities in these places have more opportunities to sample the cuisine.<\/p>\n

\u201cIn Florida, though, it\u2019s rare.\u201d<\/p>\n

And Tampa\u2019s Gorkhali Kitchen is the pinnacle.<\/p>\n

Gorkhali Kitchen: Michelin Guide Bib Gourmand; average price per person: $20-30; 10044 Cross Creek Blvd. in Tampa, 813-388-6404; gorkhalikitchentampa.com<\/a><\/p>\n

\"TheThe Tides in Safety Harbor is a Michelin Guide-recommended spot in Tampa Bay and a delightful place for wine, oysters and more. The market offers all kinds of goodies, edible and non-edible, as well. (Amy Drew Thompson\/Orlando Sentinel)
\nThe Tides Seafood Market & Provisions<\/p>\n

Safety Harbor sits just across Old Tampa Bay, blocks from its gently lapping waves.<\/p>\n

It is here that The Tides<\/a>, Michelin-recommended since 2025, lies tucked amid shady trees on the main drag of a Florida burg that\u2019s about as picturesque as one can be.<\/p>\n

Run by the husband-and-wife team of Mary Kate and Jon Walker, its expansive interior dining room and market give way to a verdant patio out back where umbrellas shade the tables, and a beautiful whale shark mural and fence adorned with sea life pyrography encapsulate this seaside excursion that drags Florida through a garden tinged with the New Orleans feels of its owners\u2019 roots.<\/p>\n

\"TheThe oyster menu rotates all the time at The Tides Seafood Market & Provisions, a Michelin-recommended spot in Safety Harbor. But they offer 1-2 varieties for $1 each during their daily happy hour from 4-7 p.m. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Case in point, the exceptional oyster po\u2019boy ($24), with fat bivalves reminiscent of whole belly clams piled high on a Leidenheimer roll alongside salady slaw. And speaking of oysters, there\u2019s a whole menu from which to choose. On this day, an oyster shooter ($10) allowed for a bracing sampling of the house bloody mary (Pow! 10\/10 recommend) while cucumbery Shigokus from Washington barely edged out the briny Calusas from right there in Tampa for the win.<\/p>\n

\"OysterOyster po’boy on Leidenheimer bread from New Orleans at The Tides Seafood Market & Provisions in Safety Harbor. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

Only barely, though.<\/p>\n

Come The Tides\u2019 super popular happy hour, two choices from Virginia \u2014 high-brine Buckwilds and bright, fresh Smith Points \u2014 were the stars at $1 each, sold on icy platters of 6 or 12 from 4-7 p.m. We couldn\u2019t say no, though, to the stellar, sesame-laden tuna tartare ($18) with avocado on housemade kettle chips.<\/p>\n

\"SpicySpicy sesame tuna tartare at The Tides in Safety Harbor, served with avocado, cucumber, pickled red onion and house kettle chips. (Amy Drew Thompson\/Orlando Sentinel)<\/p>\n

The banana puddin\u2019 and maple pecan bread pudding were calling hard, but seal-level consumption had taken its toll.<\/p>\n

Until next time, Tides Market. Nona Slice House, a favorite up the street, now has some serious competition for my attention.<\/p>\n

The Tides Seafood Market & Provisions: Michelin Guide-recommended; average price per person $20-30; 305 Main St. in Safety Harbor, 727-699-8433; thetidesmarket.com<\/a><\/p>\n

Find me on Facebook, TikTok, Twitter or Instagram\u00a0@amydroo<\/a>\u00a0or on the OSFoodie Instagram account\u00a0@orlando.foodie<\/a>. Email:\u00a0amthompson@orlandosentinel.com<\/a>, For more foodie fun, join the\u00a0Let\u2019s Eat, Orlando Facebook group<\/a>.<\/p>\n

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