Mise en Place, a French-inspired gem serving Tampa for over 37 years

Tampa’s culinary scene is a foodie’s delight. While the focus on Michelin-starred restaurants may be relatively new to some, Tampa’s culinary excellence has been shining since the days of the iconic Mise en Place. This gem has long been a testament to the city’s culinary prowess, proving that Tampa was a foodie’s paradise long before it was widely recognized.

Since its inception in 1986, Mise has become a culinary icon of Tampa Bay, earning national recognition and a prominent place on the local scene. With an owner-led approach and chef-driven excellence, Mise is more than just a restaurant: it’s for those seeking an extraordinary dining experience. The appeal lies in the ever-changing menu, 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 the culinary arts, where fresh food and ambiance are the name of the game.

plate decorated in red and white with scallops, vegetables and sauces — **Pan-fried scallops**: vadouvan spices, asparagus, barigoule peas, lion’s mane mushrooms, Jerusalem artichoke, truffled celeriac puree, orange and candied harissa vinaigrette | Photo by Ysanne Taylor

a dish of grilled fish with yellow sauce, lotus root and green shoot garnish — **Furikake-crusted salmon**: bamboo rice with coconut milk and cashews, miso-glazed bok choy with red curry, pea shoots, marinated Sichuan lotus root, turmeric-kimchi vinaigrette | Photo by Ysanne Taylor

Mise en Place Brings French Cuisine to Tampa

“With classically trained Chef Marty Blitz, guests can enjoy modern, innovative cuisine rooted in classic French cuisine,” says owner Maryann Ferenc. “It’s the evolution, adventure and experimentation that keeps guests coming back.”

You’ll never have the same dining experience twice at this local treasure. Nearly 30% of the menu is seasonal and changes quarterly; daily specials change every few weeks.

burrata and salad with nuts and more on a white porcelain plate — **Beetroot and burrata salad**: orange segments, olives, radishes, red onion, burrata, candied walnuts, frisée, mandarin Aleppo vinaigrette, rye bread crumbs | Photo by Ysanne Taylor

four pairs of wines side by side on a long table

A side-by-side wine list for summer

Owner Maryann has curated a summer wine list with food pairings. There are 37 wines, one for each year they have been open, plus 3 of her favorites. You can experience the wines on their own and with Chef Blitz’s current creations. Mise en Place’s wine list began in 1986 with American wines and French wines added in 1992. This history served as inspiration for the menu along with some recommendations from past Mise staff members. They offer a rotating selection by the glass so guests can enjoy the experience of tasting the wines side by side.

Culinary cocktails that dazzle adventurous gourmets

Events like the Cocktail Club give guests a behind-the-scenes look at how eponymous bartender Gary Daily crafts the various syrups, garnishes and ingredients that ultimately make up Mise en Place’s Excelsior cocktail menu. His latest “Culinary Cocktails” menu features drinks anchored by a dish.

The Muay Thai is an incredible drink. The cocktail features red chili-infused diplomati planas, coconut curry cream, pineapple, tamarind nectar, lime, tiki bitters, and tropical air foam. The Haiku drink, served in a bowl instead of a cup, uses a Suntory Toki Honey and Black Garlic Shoyu syrup washed with pork fat that Daily spends weeks making. The effect is a savory, bubbly drink unlike any other cocktail we’ve tasted.

a cocktail in a tiki glass on a counter — **Muay Thai** (left): Diplomatico Planas infused with red peppers, coconut curry cream, pineapple, tamarind nectar, lime, Tiki bitters, Tropical Foam Air | **Haiku** (RIGHT): Toki Suntory pork fat washed, Amaro Lucano, Shoyu black garlic honey syrup, lemon, Umai bitters, Shiso bitters | Photo by Ysanne Taylor

Presentation of the “Studio” at Mise en Place

To add to the magic of the event, Mise en Place recently transformed one of its private event spaces into a functional art studio by longtime team member Shannon THEK Prier. She hopes to see the space grow and connect emerging and experienced artists.

Artist Shannon THEK Prier stands in front of her work — Artist Shannon THEK Praying Stands **the studio**a new adventure within Mise en Place | Photo by Ysanne Taylor

One of the most diverse menus in the city

Some notable dishes from a recent visit to the restaurant include:

Beetroot and Burrata: orange segments, olives, radishes, red onion, burrata, candied walnuts, curly endive, mandarin Aleppo vinaigrette, rye bread crumbs

Pan-fried scallops: vadouvan spices, lion’s mane mushrooms, Jerusalem artichoke, asparagus, barigoule peas, truffled celeriac puree, orange and candied harissa vinaigrette

Furikake-crusted salmon: bamboo rice with coconut milk and cashew nuts, miso and red curry glazed baby bok choy, pea shoots, marinated Sichuan lotus root, turmeric and kimchi vinaigrette

Polenta cake with pistachios and warm olive oil: Blackberry and basil jam, olive oil and sea salt ice cream

a piece of cake topped with ice cream on a plate — **Warm Olive Oil and Polenta Cake**: Blackberry and basil jam, olive oil and sea salt ice cream | Photo by Ysanne Taylor

Mise en Place is located at 442 W Grand Central Boulevard. Follow the restaurant on Facebook and Instagram for updates on new restaurant specials and events.