September 19, 2012
★★★★★ $$$$ ($30+)
442 W. Kennedy Blvd., Suite 110 (Downtown Tampa)
Owners Marty Blitz and Maryann Ferenc create a culinary happening in this smart brasserie-style eatery. Billed as a "Neo-American Bistro," its most popular dish is rack of lamb, crusted with grainy mustard and pecans. Best dessert is the fabulous chocolate pecan toffee mousse.
Treat yourself a delicious meal at one of Tampa's finest restaurants. Mise en Place has it all: mouth-watering, season-inspired lunch and dinner menus; artisanal cheeses; hors d’ oeuvres platters; decadent desserts; a ridiculously awesome wine list (more than 150 bottles!); a comfortable yet luxurious atmosphere; and stellar service. Recommended for lunch are the buffalo glazed calamari, smoked salmon carpaccio, shaved flank steak sandwich and barbecue spice rubbed scallops. But beware, after a meal that good you may feel inclined to skip work and go home for a nice long nap. Mise's dinner options include (to name a few): cornmeal crusted soft shell crab, pan seared foie gras, rock shrimp risotto, red snapper with crab bacon mashed potatoes, mustard pecan crusted rack of lamb and way more.
Rose (2) says... I did not feel that welcomed when I first presented my certicate. As if they thought because I had a certicate I could not afford to eat there. ★★★★★
Nikki Tran says... Why does the restrictions indicate that tax & gratuity excluded, however, 18% gratuity will be added prior to deduction of certificate? I assume that Mise en Place would like more business, however, reluctant for customers to take full advantage of the certificate. I think if they are going to be snobbish about it, then do not present the certificate to begin with. I have been there once before for lunch and the owner & hostess did not seem welcoming. ★★★★★
Paul says... I have used certificates here and have always enjoyed it and with friends as well. The fried green tomatoes and Kobe stew have fabulous flavor and the other entres provide a stimulatingly satisfying experience for the palate. The staff is welcoming and attentive. I could dine here weekly as it is always fantastic! ★★★★★
Charcuterie is hot; there’s even another new book for home chefs. But practice makes perfect and the Bay area is lucky indeed that Marty Blitz’s current playground is a house-cured charcuterie plate that takes us on a world tour: duck andouille, dried cured chorizo, foie gras rillettes, lomo crudo, paper-thin coppa, tasso ham, and “groovy” continents. It has me crying tears of joy. 442 W. Kennedy Blvd., Suite 110, Tampa, 813-254-5373, miseonline.com.