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 stood as 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 a trendsetting haven 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 both 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”
Events such as the Cocktail Club allow guests to see behind the scenes how the eponymous bartender Gary crafts the various syrups, garnishments, and ingredients that ultimately comprise Mise en Place’s excelsior cocktail menu.
One incredible drink is the Muay Thai. The cocktail featured red peppers-infused diplomatico planas, coconut curry creme, pineapple, tamarind nectar, lime, tiki bitters, and tropical foam air.
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.
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, frisee, tangerine Aleppo vinaigrette, pumpernickel bread crumbs
- Pork Belly: with quince gastrique and green apple hazelnut salad on the side
- Pan Seared Scallops: country ham wild mushroom root vegetable cassoulet, carrot sage vinaigrette, frisee walnut salad, parsnip brown butter puree
- American Red Snapper: toasted fennel mustard spice rub, andouille sausage crayfish blackeye pea corn risotto, truffled celery root chow chow, carolina bbq vinaigrette
- Duck Breast: creamy nduja gruyere fingerling potatoes, cranberry maple sage gastrique, chestnuts smoked bacon verts, rutabaga
- Warm Olive Oil Pistachio Polenta Cake: Blackberry basil jam, pistachio butter creme anglaise, 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.
On February 7, from 6:30pm-8:30pm, Mise En Place will host a Turley Wine Dinner. Tickets are $119 ($13 tip reflected in price). Featured wines include Rose, Del Barba, Ueberroth, and Rattlesnake. These wines will be paired with four courses from Chef Marty Blitz.
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