In the heart of Tampa, a culinary gem known as Mise en Place stands as a testament to the evolving landscape of American dining. Situated along the riverfront, this establishment has transformed from its humble beginnings as a catering service in 1986 into a revered destination for gastronomes.
Founded by Maryann Ferenc and Chef Marty Blitz, Mise en Place has seamlessly integrated international flavors into its menu, offering a diverse array of dishes that cater to both classic and contemporary tastes. The restaurant’s ambiance strikes a balance between sleek sophistication and comfortable warmth, making it an ideal venue for various occasions, whether intimate dinners or business gatherings.
Patrons are enticed by dishes such as squash blossoms filled with creamy ricotta combined with spicy ‘nduja, and the mole-crusted scallops accompanied by a masa and squash purée. These selections exemplify the restaurant’s commitment to innovative cuisine, while desserts, notably the warm pistachio polenta cake with olive oil gelato and basil blackberry jam, offer a comforting yet modern twist.
Mise en Place not only excels in culinary artistry but also ensures a refined dining experience marked by impeccable service and a curated selection of classic cocktails. Although the restaurant does not accept reservations through the MICHELIN Guide’s platform, it remains a favored choice among locals and visitors alike for its culinary excellence.
Open from Tuesday to Saturday, Mise en Place welcomes guests during the evening, promising a memorable gastronomic experience set against the backdrop of Tampa’s vibrant dining scene.
Mise en Place continues to leave an indelible mark on Tampa’s dining culture, revered for its innovative menu and welcoming atmosphere. Its recognition in the prestigious MICHELIN Guide further cements its status as a culinary landmark that both captivates and satisfies.
Source: Guide.michelin
