Posher Palate

Tampa’s Michelin-starred restaurant, Lilac at The Tampa EDITION, is evolving its dining experience with a newly expanded menu format. Guests can now choose between an eight-course chef-guided tasting menu or a personalized à la carte selection, marking the first time the restaurant has offered both options. Led by chef and restaurateur John Fraser of JF

St. Petersburg Distillery is offering a new “Distilled” Chef’s Dinner Series, a multi-course culinary and cocktail menu curated by Executive Chef David Reyes. Limited to just 20 guests per evening, the intimate experience offers five gourmet courses, each paired with a cocktail featuring the distillery’s award-winning spirits. Guests can also choose to add a behind-the-scenes

In the rarefied world of fine dining, few journeys exemplify culinary perseverance quite like that of Chef Jeannie Pierola. Her latest venture, Counter Culture, isn’t merely another upscale establishment — it’s the culmination of a storied career shaped by Cuban heritage, self-taught determination and a revolutionary approach to the dining scene. Born in Tampa’s historic

For decades, The Colony Beach & Tennis Resort stood as an iconic destination on Longboat Key, weaving itself into the fabric of Sarasota’s history. When it closed its doors, in August 2010, a storied chapter came to an end for Dr. Murray “Murf” Klauber’s beloved vision, leaving an air of anticipation around what could ever

Malio’s Prime Steakhouse, a Tampa steak and seafood restaurant, has announced plans to open a location on St. Pete Beach. The new location, at 4945 Gulf Blvd., is expected to open in early 2025, as Malio’s Beach House. Malio’s posted on its Instagram page: “Excited to announce the opening of our new restaurant, coming to

In the heart of Tampa’s historic Ybor City, a sophisticated culinary renaissance is unfolding, led by Barterhouse, a modern American restaurant. Under the guidance of hospitality veteran Kenneth Emery, and in collaboration with partners Chris Jimenez, Scott Black, Tony Marino and Kevin Lilly—founder of neighboring Rock Brothers Brewing—the team is working to transform Ybor City into

A fresh chapter is unfolding for the gastronomic landscape in downtown St. Petersburg, as husband-and-wife team Shawn and Jeanna Damkoehler bring their innovative vision to the space once home to 400 Beach Seafood & Tap House.  Drawing inspiration from the abundance and beauty of the ocean, Juno & The Peacock embraces a high-minded concept of

In the heart of South Tampa lies an oasis of gastronomic decadence, a place where exceptional cuisine, unparalleled libations and a welcoming atmosphere converge to create a truly unforgettable dining experience. Following in the footsteps of the iconic Bern’s Steakhouse, Haven continues the legacy of culinary excellence, and commitment to unparalleled quality, established by founders Bern

While the Tampa Designated Market Area encompasses eleven counties, Hillsborough County stands out in the culinary scene with three Michelin One Star restaurants – Koya, Lilac and Rocca – all located in Tampa. This trend seems to be propelled by the substantial growth in Hillsborough, where distinct urban pockets like the Channel District, Midtown Tampa,

The culinary experiences available for distinguished palates, in the Tampa market, are flourishing, especially with the welcome addition of three recipients of a Michelin One-Star rating in the region. What is the significance of a Michelin star and how does it impact the evolving dining landscape? According to the Institute of Culinary Education, a Michelin

As Tampa Bay’s dining scene explodes, there are new restaurants opening weekly. With increased competition, the culinary stakes have been taken up a notch. Earlier this year, three of Tampa’s best – Koya, Lilac and Rocca – were honored with Michelin stars. With presence on this esteemed list, elevated dining is truly a reality for

Early 50 years ago, in Maitland, The Melting Pot first elevated dining by introducing fondue with shareable courses consisting of melted cheese, flambeed meats and chocolate fondue. Mark Johnston, a waiter working his way through college at The Melting Pot, saw the popularity of the concept.  In 1979, he joined forces with his brothers, Mike