{"id":37184,"date":"2025-11-07T11:53:14","date_gmt":"2025-11-07T11:53:14","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/37184\/"},"modified":"2025-11-07T11:53:14","modified_gmt":"2025-11-07T11:53:14","slug":"this-is-floridas-hottest-food-scene","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/37184\/","title":{"rendered":"This Is Florida’s Hottest Food Scene"},"content":{"rendered":"

The iconic line from Field of Dreams defines Tampa\u2019s dining scene, starting in Ybor City<\/a> at the turn of the 20th century. By 1910, the area just east of what is now downtown Tampa was considered the \u201cCigar Capital of the World\u201d with more than 200 cigar factories producing more than 1 million cigars daily. Working in and supporting those factories were thousands of Cuban, Italian, Spanish, Eastern European, and Chinese immigrants.<\/p>\n

In support of the cigar industry, Spanish-Cuban immigrant Casimiro Hernandez, Sr., converted Saloon Columbia into Columbia Restaurant<\/a> in 1905; the restaurant is the oldest in Florida and is still serving its iconic dishes like the Original 1905 Salad, the Original Cuban Sandwich<\/a>, and Lech\u00f3n Asado \u201c1905\u201d (slowly roasted pork shoulder marinated in a garlic-citrus sauce and served with black beans, white rice, yuca, and plantains) today.<\/p>\n

Following Columbia\u2019s lead, stalwarts in Tampa\u2019s dining scene opened their doors in the decades that followed, including Bern\u2019s Steak House<\/a>, which opened in 1953 and boasts one of the world\u2019s largest wine collections; Malio\u2019s Prime Steakhouse<\/a>, a family-owned spot since 1969; and Mise en Place<\/a> from chef Marty Blitz and Maryann Ferenc, celebrating 40 years in 2026.<\/p>\n

While these landmark restaurants soldiered on, the advent of casual family dining and chain restaurants transformed Tampa\u2019s food scene. In fact, these concepts had such a stronghold that when my husband and I moved to Tampa in 2001, a local chef told us it was nearly impossible for independent restaurants to survive; his didn\u2019t.<\/p>\n

But that didn\u2019t keep chefs from trying. In 2010, Greg Baker<\/a> and his wife Michelle took a chance and opened The Refinery, one of the first restaurants to offer farm-to-table dishes on a menu that changed weekly to highlight the seasonality of local ingredients. In my mind, The Refinery\u2019s opening and subsequent James Beard Award nominations were the start of the city\u2019s dining renaissance; other chefs followed suit, like Ferrell Alvarez, who opened his first restaurant, Rooster & The Till<\/a>, in December 2013 and garnered James Beard Foundation recognition, too. Alvarez and Proper House Group, of which he is a chef\/partner, now have five casual and fine dining destinations in Tampa.<\/p>\n

Fast forward another decade to Tampa\u2019s second culinary renaissance: the opening of Water Street Tampa<\/a>. The vibrant city-within-a-city, with its high-rise buildings, green space, and walkability, has drawn the attention of chefs from around the country, like John Fraser, whose Lilac<\/a> earned the city\u2019s first Michelin star when the dining guide arrived in Florida in 2022, and Cameron Mitchell, who opened The Pearl<\/a>.<\/p>\n

“I’ve been in Tampa for more than 25 years, so I’ve gotten to watch our dining scene evolve quite a bit, and I feel very fortunate to be a small part of it,\u201d says Alvarez. \u201cWe’ve come so far as a city, and I truly believe that we’re just getting started. Not only with Michelin-level restaurants but with small independent casual ones, like Lara<\/a> and Mighty Fine<\/a>, too.<\/p>\n

\u201cHaving restaurants that are approachable while still possessing soul and creativity, I believe is our next evolution and I’m here for it,\u201d he adds.<\/p>\n

A fixture in Tampa\u2019s Grand Central district for nearly 30 years, Mise en Place is moving to historic Ybor City, where one could argue the city\u2019s culinary scene began more than a century ago.<\/p>\n

\u201cThe dining scene in Tampa means a lot to us, and it is an amazing feeling to see where we are today from whence we came,\u201d says Ferenc. \u201cWe have been doing a lot of reflection with the move from Grand Central to Ybor City, and it feels good to know that when we took the chance to open a creative chef- and hospitality-driven establishment in 1986 because we felt the call of the diners in Tampa, it was a good idea!\u201d<\/p>\n

01 of 08<\/p>\n

Maru\"Courtesy<\/p>\n

Courtesy of Studio 1415<\/p>\n

Sushi hand rolls at Maru<\/p>\n

For rooftop views of Tampa Bay with a side of Nikkei, make reservations at Maru<\/a>, which opened in May. The selection of small plates and bites on the cocktail bar\u2019s menu marry Peruvian and Japanese flavors beautifully, like Ceviche Nikkei with yellowtail tuna, avocado, sesame ponzu, cilantro, onions, and baby lotus root wonton crisps. Opt for a flight of Temaki for more flavorful bites, go all-in with caviar service, and sip an expertly crafted cocktail, spirit-free, if you like.<\/p>\n

02 of 08<\/p>\n

Bar Terroir\"Courtesy<\/p>\n

In June the team behind Michelin-starred Rocca<\/a> opened Bar Terroir<\/a>, a \u201ccelebration of French cooking and service.\u201d It’s housed in a blink-and-you\u2019ll-miss-it building on a busy street, and once you\u2019re inside you know you\u2019re in for a meal to remember, starting with an impressive cheese and charcuterie menu. Order a baguette with pillowy-soft Normandy butter for the table before diving into classic hors d\u2019oeuvres and a short menu of entrees, ranging from Sole Meuni\u00e8re to Steak Frites and a Cassoulet, all expertly prepared with contemporary takes on the classics.<\/p>\n

03 of 08<\/p>\n

Ash\"Courtesy<\/p>\n

Alvarez\u2019s Ash<\/a> in Water Street is effortlessly sublime, not only in its Italian-inspired menu, but its sleek yet inviting d\u00e9cor. Each dish is executed to perfection, from Crispy Artichokes and Roasted Sunchokes to start, to an Organic Chicken served with maitake and roasted grapes, and pastas with variations, like Lumache with cotija cheese, or Strozzapreti with Wagyu beef cheek and hazelnuts. A carefully selected wine list complements the dishes, as do crafted cocktails.<\/p>\n

04 of 08<\/p>\n

Willa\u2019s\"Courtesy<\/p>\n

Popular with the locals for brunch, lunch, and dinner, Willa\u2019s<\/a> is a casual spot where you can relax and linger over your meal with friends. Comfort breakfast dishes like Potato Onion Latkes, Huevos Rancheros, and Avocado Toast give way to Beef Tartare, Chicken Caesar Wrap, Double Smash Cheeseburger, and Chicken Schnitzel for lunch and dinner. An impressive cocktail menu and wine list round out any meal, and here\u2019s a tip: Don\u2019t miss the all-day happy hour on Thursdays.<\/p>\n

05 of 08<\/p>\n

Predalina\"Courtesy<\/p>\n

If it\u2019s between lunch and dinner and you\u2019re a bit hungry, stop by Predalina<\/a> for its daily Happy Hour, served between 3 p.m. and 6 p.m. Bites from the Mediterranean menu include a Bluefin Tuna Crudo with basil and strawberry; a Pizzette with burrata and balsamic; and a Lamb Pita with tabouleh. Inspired by the owners\u2019 great-grandmother, the restaurants\u2019 brunch, lunch, and dinner menus are just as enticing.<\/p>\n

06 of 08<\/p>\n

JB3 DoughJoe\"Courtesy<\/p>\n

Courtesy of Jamison B. DoughJoe<\/p>\n

When they started in 2013, the owners of Jamison B delivered their breads and baked goods to local chefs to serve in restaurants. Over time, and because of the popularity, the brand opened a bakeshop and made its breads and pastries available to the public Saturday mornings until they sell out. Three years ago Jamison B DoughJoe<\/a> opened, a brick-and-mortar shop with not only baked goods but lunch, grab ‘n’ go items, and warm-and-ready-to-eat \u2013 all still available first-come, first-serve. Oh, and JB3 DoughJoe<\/a> is the only shop in Florida selling Bordier Butter from France.<\/p>\n

07 of 08<\/p>\n

Meacham Urban Farm\"Courtesy<\/p>\n

Courtesy of Meacham Urban Farm<\/p>\n

A farm in downtown Tampa? Why not! Meacham Urban Farm<\/a> spans two acres, growing its organic seasonal crops on a permanent bed system. In addition to its own yield, the farm\u2019s onsite Meacham Farm Store, open to the public, partners with other local farmers and makers for a complete organic grocery shopping experience to include baked goods, eggs, dairy, meat, and more. Special events like festivals and dinners bring the community together to break bread and learn where their food comes from.<\/p>\n

08 of 08<\/p>\n

SuperNatural Food & Wine\"Courtesy<\/p>\n

Courtesy of SuperNatural Food & Wine<\/p>\n

Set your alarm \u2013 the early bird gets the doughnuts at SuperNatural Food & Wine<\/a>. This unassuming spot with a walk-up window and tiny inside counter in downtown Tampa serves up stellar breakfast sandwiches on fresh focaccia rolls all day, plus classic sandwiches that will fill you right up. It\u2019s the doughnuts, or Sourdough-Nuts, that shine. Served one way \u2013 with a sprinkling of cinnamon-sugar, the doughnuts are so good that they earned a nod from the Michelin Guide. It\u2019s no wonder they sell out daily!<\/p>\n

Read the original article on Food & Wine<\/a><\/p>\n