Water Street Tampa is one of the hottest destinations in all of Tampa (and maybe even Florida). It already features some of the best restaurants in the city, and more are on the way. Proper House Group, the team behind the beloved Rooster & The Till, Nebraska Mini Mart, and Dang Dude, will open a new music lounge and restaurant in the area this spring. We are ready for Alter Ego and Ash – and reservations have just launched for both establishments.
First up is the music and cocktail lounge Alter Ego. The music lounge is located on the ground floor of Asher (1050 Water St) and was made possible through the collective efforts of the local ownership team comprised of critically acclaimed Chef Ferrell Alvarez, and partners Chon Nguyen and Ty Rodriguez.
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Reservations for Alter Ego open on April 5, with email subscribers receiving exclusive access to book their tables first. The general public can make reservations starting April 6. Previews for the lounge will begin on April 13. 
A new music-forward experience in Water Street Tampa
This marks the group’s first nightlife venture led by the visionary Chef Ferrell Alvarez and partners Ty Rodriguez, Myles Gallagher, and Chon Nguyen.
“Alter Ego will be a music-forward cocktail lounge, offering an energetic vibe and proper, soulful hospitality,” said Ferrell Alverez, chef, partner, and co-owner of Proper House Group. “The space represents a distinct design contrast to our adjacent sibling concept Ash. Boasting a curated musical experience alongside a monochromatic design that includes intimate seating as well as social spaces.”
“We are committed to thoughtfully offering new and diverse experiences within the district for those who live, work, and visit us. The Proper House Group shares that vision and the ongoing partnership has been incredible,” said David Bevirt, Executive Vice President of Corporate Leasing & Strategy at Strategic Property Partners, the developers of Water Street Tampa. “We are thrilled to see yet another exciting concept from Ferrell Alverez make their home at Water Street Tampa.”
A new upscale Italian dining restaurant in Tampa
Prepare your tastebuds for upscale Italian cuisine at Ash. Ash is slated to open on the ground floor of Asher, the district’s newest residential development that also features the largest boutique apartment hotel from ROOST.
Reservations for Ash open on April 4, with email subscribers receiving exclusive access to book their tables first. The general public can make reservations starting April 6. Previews for the restaurant will begin on April 13 with guests receiving a sneak peek at the menu and offerings.
Encompassing 2,400 square feet of indoor dining space with an additional 1,000 square feet of outdoor dining space, Ash adds to the robust dining scene on Water Street. The restaurant will be open for lunch and dinner seven days a week and will serve brunch in the future. The menu will offer a focused yet fun and playful cuisine with Italian undertones. Ash joins Wagamama and Synovus on the ground floor of Asher.
The restaurant’s name references the ash tree, a symbol of creative expression, productivity, strength, and longevity — the same as SPP’s residential building.
The must-try dishes at Ash in Water Street
Andrew Duncan will serve as executive chef, showcasing his culinary expertise through a menu highlighting local, sustainable, and seasonal ingredients. Among the featured dishes are the Binchotan grilled Jimmy Nardello peppers, accompanied by fermented sunchokes, pistachio gremolata, and dressed with creamy sunchoke fonduta, making this dish pop with its blend of textures and flavors.
The House-made Malfade pasta, boasting toasted garlic, ramp top oil, pickled ramp bulbs, Dungeness crab, and crab roe butter – a playoff classic aglio olio pasta – promises to be an unforgettable culinary experience and a likely favorite of diners.
Additionally, the Pork Chop ‘Milanese’ features a 22-ounce center-cut chop from Olivor Heritage Farms in Dover, brined with spices and citrus, then pan-fried in smoked pork fat. This dish is complemented by a sweet and acidic date and spicy dijon mostarda, accompanied by a charred chicory salad with three variations of radicchio, each contributing to a blend of bitterness and brightness.
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