Tampa residents crave farm fresh flavors. Local markets in Hyde Park and Seminole Heights are frequently packed with visitors searching for fruits, veggies and leafy greens. A sense of transparency in regards to every ingredient on the plate has become a vital part of the burgeoning food scene in Tampa. Diners in Tampa and St. Pete have shown they’re willing to shell out a little more to help support local.
Fat Beet Farm feeds and educates the city of Tampa
This emphasis on local farms and organic ingredients is thanks in large part to Laura Reiley’s Pultizer Prize-finalist, and James Beard Award-nominated series Farm to Fable.
Restaurants all over Tampa and St. Pete continue to exercise vigilance in how they source and label all of their ingredients and dishes. Coming soon to the Tampa area is a concept that encapsulates the farm-to-fork movement, Fat Beet Farm.
Developing a 9-acre farm property
Owners Tim and Jen Curci are currently in the process of redeveloping a 9-acre farm property generally located at 13802 West Hillsborough Avenue. The project will help educate residents and student interns on the science behind sustainable agriculture. Visitors will also get a crash course in how to cultivate gorgeous show gardens.
With sustainability in mind, Fat Beet Farm will have native bees to serve as pollinators, compost for fertilizer, and egg chickens for pest control.
Enjoy produce at the peak of freshness
A farm commissary kitchen will streamline prep for the on-site restaurants. The Curcis will use all of their own products and source certain items from local farmers and fishermen. The immediacy with which meats, veggies and fruits are processed and distributed allows Fat Beet to serve their customers when their items are at the peak of freshness.
Visitors can expect to enjoy native honey, cheese, sausage, eggs, fruit pies, and in-house butchering for day-boat fish and meat. There will be two restaurants on the property. The Curcis are partnering with the owners of the popular, and expanding Noble Crust — set to open a location in Wesley Chapel later this spring.
Two restaurant concepts on the property
The first restaurant concept will be a quaint drive-thru breakfast spot called Soul Biscuit Roadside. Diners can enjoy nutritious options like smoothies, wraps and quinoa oatmeal bowls, as well as indulgent southern fare — fresh biscuits filled with fried chicken, house smoked brisket and farm eggs.
Fat Beet, the second planned restaurant, will serve artisanal entrees and cocktails made with locally sourced ingredients. “The New-American Farm to Table restaurant will showcase the bounty of the gulf coast and the south, as well as host patrons in a polished cozy environment with great service and a unique farm dining experience,” note the owners on their website.