The story
For nearly forty years, Mise en Place has been a cornerstone of Tampa’s dining scene. The restaurant’s recent move to the historic Ybor City neighborhood marks a new chapter, placing it in what proprietors Maryann Ferenc and Chef Marty Blitz call "the ultimate neighborhood where culture and the culinary story of Tampa Bay began."
The name itself, a classic French culinary term meaning "everything in its place," perfectly captures the restaurant's philosophy. The kitchen crafts innovative modern cuisine that is deeply rooted in French technique, yet feels fresh and contemporary. This approach has earned Mise en Place a Michelin Recommended distinction, a nod to its consistent quality and refined dining experience.
The atmosphere is one of polished hospitality, where the love of food, drink, and service has guided the team since 1986. The wine list is carefully curated to celebrate both the food and the occasion, while the cocktail program focuses on "the classics made well" alongside seasonal inventions.
The menu, which changes to reflect the seasons, spans brunch, lunch, and dinner. Standout offerings include the Fried Green Tomato Salad with crab and poblano buttermilk vinaigrette, the indulgent House Smoked Brisket Fingerling Potato Poblano Brussel Hash, and the Mise Cuban—a layered sandwich with smoked mojo pork, ham, and soppressata on traditional Cuban bread. A Chef’s Tasting Menu is also available for those seeking a longer, more intimate journey through the kitchen’s best work.
Whether you are stopping in for a weekend brunch or a multi-course dinner, Mise en Place delivers a thoroughly satisfying experience built on decades of expertise.
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