It wasn’t a spreadsheet or a business plan that sealed the decision for Maryann Ferenc and Chef Marty Blitz. It was a feeling.
Standing inside Casa Gomez, one of the historic buildings at the center of Ybor City’s revitalization, the two looked at each other—tears in their eyes. After nearly four decades building Mise en Place into one of Tampa’s most beloved restaurants, they knew it was time for a new chapter.
“This is chapter three,” Ferenc says. “Chapter one was Platt Street. Chapter two was Grand Central. And now, we think this will be our most beautiful version of ourselves.”
Since its founding in 1986, Mise en Place has embraced constant transformation, from its early days as a catering operation to its current home on Kennedy Boulevard. The menu changed, daily, from the beginning. The wine list evolved around the food. And the concept continued to grow, organically, adding dining rooms, operating inside the Tampa Museum of Art and, later, opening a location at Tampa International Airport.
Even as they evolved, Ferenc held onto a philosophy that shaped everything they did: “People don’t like change,” Ferenc says, “but they thrive on transformation.”
Approaching their 40th anniversary, this fall, the duo faced a pivotal moment. “I always thought at [the age of] 40, you’d kind of decide some stuff,” Ferenc reflects. “And if we were going to take on something new and have, hopefully, some best years yet ahead of us, this was the time to do it.”
Inspired by Ybor’s Revival
Ferenc and Blitz were drawn to Ybor by the vision of Darryl Shaw, who is leading a large-scale revitalization effort in the district.
“What moved us was the heart and respect for culture that Darryl has put into everything he’s done there,” Ferenc says. She points to Casa Marti, the apartment community adjacent to their upcoming space, as an example. “It’s like a little cultural center, the way it tells the story of José Martí through art. It was inspiring.”
She and Blitz left the tour visibly emotional. “We looked at each other and said, yep, we should do this,” she says. “It wasn’t just about a new location. It was about being part of something meaningful.”
Ferenc is quick to note they aren’t trying to emulate or adopt Ybor’s Cuban identity. “We’re not trying to take on a Cuban veil or persona,” she says. “Frankly, we haven’t earned that.”
Instead, she sees Mise en Place’s move to celebrate, and support, Ybor’s existing culture by bringing new energy, new people and a sense of place that’s grounded in hospitality and connection.
“We want to bring our clientele, many of whom haven’t spent much time in Ybor, and show them what else is there,” Ferenc says. “Food is culture. And if we can get more people to walk around and discover that, then we’re doing our job.”
Saying Goodbye—and Toasting the Future
The new space will be smaller, allowing Ferenc and Blitz to remain personally involved while also freeing them up to pursue other personal and community-focused endeavors.
“This gives us the opportunity to explore and create again,” she says. “We’ve both got some things we want to do before we’re done, and a smaller restaurant allows us that space.”
But the signature Mise en Place feeling, that sense of knowing and being known, will remain intact. Ferenc describes the restaurant’s wine program manager, Peter Rusted, as someone who embodies their mission. “Peter knows what you like. He’s learned you. That’s who we are,” she says. “It’s not just about a great wine list; it’s about helping you discover something you’ll love.”
Mise en Place will remain open at its Kennedy Grand Central location until October 31. Between now and then, Ferenc says they’re planning a series of events to give longtime patrons a chance to say goodbye. They’re calling it “The Last Toast.”
“That space has been my living room,” Ferenc says. “I was 32 when we moved in, and I grew up there, business-wise, culturally and personally. I’ve probably spent more time there than in my own home.”
The new Ybor location is expected to open in mid-November, marking not just a relocation, but a reinvention.
“To be able to do this again, at this stage of our careers—it’s not lost on us,” Ferenc says. “It’s a blessing.”
