Union New American is heating up Tampa’s summer dining scene with a major menu refresh across brunch, lunch and dinner, under Executive Chef Jacob Rios.
The modern Westshore restaurant is introducing dozens of new dishes that reflect both seasonal ingredients and Rios’ signature culinary style. The release marks Rios’ first full menu overhaul since winning Food Network’s Chopped earlier this year.
“This new menu is a reflection of how I like to cook—layered flavors, seasonal ingredients and a global pantry,” said Rios. “There’s comfort, there’s precision and there’s a lot of personality in these dishes.”
New brunch offerings include a Pork Belly Benedict with Old Bay hollandaise, Wagyu Steak & Eggs with a French omelet and chimichurri, and a citrus-glazed Sticky Bun meant for sharing. Guests can also enjoy a smoky Shakshuka, Bananas French Toast with whiskey caramel and other elevated takes on brunch classics.
Lunch expands with new raw bar starters such as Tuna Tartare with citrus ponzu and togarashi rice crackers and Wagyu Carpaccio with olive relish. Entrées include Chicken Schnitzel, a layered Pork Belly Cubano and Crispy Duck Salad.
Dinner builds on these additions and adds dishes like Kombu-Cured Seabass with braised leeks, smoked mussels and tarragon beurre blanc. Sushi and sashimi remain menu staples.
