Bosc Modern Bar + Kitchen is open in South Tampa, taking over the former Zudar’s Bourbon St. Bar & Grill space at 201 W Platt St.
The new restaurant comes from Main Street Entertainment Group, led by hospitality veteran Kevin Enderle. It opens at 3 p.m. daily and serves dinner until 11 p.m.
On Thursday through Saturday, service runs late into the night. The kitchen stays open until 2 a.m., with live music and weekend programming that continues after dinner.
The menu features premium steaks, house-made pasta, artisan pizzas and flatbreads, fresh seafood and a full sushi and raw bar. The bar serves craft cocktails and an extensive wine list.
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“We wanted to create something that feels exciting and modern, but still warm and welcoming. A place where great food, great drinks, and great energy come together,” Enderle said. “Opening during Valentine’s week gives people a new option for celebrating, whether joining us for dinner or late-night cocktails and live music.”
Chef Partner Raymond Ortiz, most recently of Forbici Modern Italian, leads the culinary program. Head Sushi Chef Kieng-si, Kiengxai Chittavong, runs the sushi and raw bar.
Operations Manager Grant Enderle directs the cocktail and wine program and oversees late-night entertainment. Bar Manager Megan Newport supports the bar program and collaborates on cocktail development.
Parker Street Bakery opens in the morning
The group also launched a morning concept in the same space.
Parker Street Bakery is open daily from 7 a.m. to 3 p.m. It serves house-made pastries, espresso drinks and a breakfast menu focused on grab-and-go items, including croissants, pasties, breakfast bowls and seasonal sandwiches.
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Head Baker Dawn Ferguson leads the bakery. The group said it will use local and regional ingredients when possible.
Main Street Entertainment Group’s portfolio includes the original Sullivan’s Steakhouse in Austin, Aquaknox and Canonita Taqueria in Las Vegas and Clasico Italian Chophouse in Sarasota.
Brunch and lunch service at Bosc will be added in the coming weeks.
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