Tampa’s culinary scene is an absolute delight for food enthusiasts. While the spotlight on Michelin Star restaurants is relatively recent for some, Tampa’s gastronomic excellence has been shining brightly since the days of the iconic Mise en Place. This gem has been a longstanding testament to the city’s culinary prowess, proving that Tampa has been a foodie haven long before it gained widespread recognition.
Since its inception in 1986, Mise has been a culinary beacon in Tampa Bay, earning national acclaim and a cherished place in the local scene. With a proprietor-style approach and chef-driven excellence, Mise is more than just a restaurant—it’s for those seeking an extraordinary dining experience. The allure lies in the ever-evolving menu, an exceptional wine list, and a staff dedicated to infusing every moment with inspiration. Mise isn’t just a place to eat; it’s a celebration of culinary artistry, where freshness in food and ambiance is the golden rule.
Mise en Place brings French cooking to Tampa
“With the classically trained Chef Marty Blitz, guests can enjoy innovative modern cuisine rooted in classic French cooking,” says owner Maryann Ferenc. “It’s the growth and adventure and experimentation that keeps folks coming back.”
You’ll never have the same dining experience twice at this local treasure. Nearly 30% of the menu is seasonally fluid and changes every quarter; specials to the menu change every few weeks.
A summer side-by-side wine menu
Owner Maryann has curated a Summer Wine List with side-by-side pairings. There are 37 wines, one for each year they’ve been open, plus 3 of her favorites. You can explore the wines on their own and with Chef Blitz’s current menu creations. The Mise en Place wine list began in 1986 as all American wines with French wines added in 1992. This history served as inspiration for the menu along with a few recommendations from former Mise staff members. They are offering a rotating selection by the glass so guests can enjoy the experience of tasting the wines side by side.
Culinary cocktails that dazzle the adventurous foodie
Events such as the Cocktail Club allow guests to see behind the scenes how the eponymous bartender Gary Daily crafts the various syrups, garnishments, and ingredients that ultimately comprise Mise en Place’s excelsior cocktail menu. His latest “Culinary Cocktails” menu features drinks rooted in a dish.
One incredible drink is the Muay Thai. The cocktail featured red pepper-infused diplomatico planas, coconut curry creme, pineapple, tamarind nectar, lime, tiki bitters, and tropical foam air. The Haiku drink, served in a bowl instead of a cup, uses a pork-fat-washed Suntory Toki and Black Garlic Shoyu honey syrup that Daily spends weeks making. The effect is a brothy savory drink unlike any other cocktail we’ve sampled.
Introducing “the Studio” at Mise en Place
Adding to the magic, Mise en Place recently transformed one of its private event spaces into a working art studio by longtime team member Shannon THEK Prier. She hopes to see the space grow and connect emerging and experienced artists.
One of the most diverse menus in the city
A few standout dishes from a recent visit to the restaurant include:
- Beet and Burrata: orange sections, olives, radish, red onion, burrata, candied walnuts, frisée, tangerine Aleppo vinaigrette, pumpernickel bread crumbs
- Pan Seared Scallops: vadouvan spice rub, lions mane mushroom sunchoke asparagus pea barigoule, truffled celery root puree, preserved orange harissa vinaigrette
- Furikake Crusted Salmon: cashew coconut milk bamboo rice, red curry miso glazed baby bok choy, pea shoots, Szechuan pickled lotus root, kimchi turmeric vinaigrette
- Warm Olive Oil Pistachio Polenta Cake: Blackberry basil jam, olive oil sea salt ice cream
Mise en Place is located at 442 W Grand Central Boulevard. Follow the restaurant on Facebook and Instagram for updates on new specials, and restaurant events.
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