Taste of Tampa: Mise en Place’s Gulf Red Snapper Crudo

September 29, 2016 | Tampa Magazine | Food

Written By Marcy Sanford | Photography By Gabriel Burgos

Tampa’s restaurant scene is booming. New restaurants are opening all across town, while established favorites continue to surprise and delight diners with innovative dishes. For this year’s Restaurants Issue of TAMPA Magazine we have four different covers inspired by four different dishes created by some of Tampa’s top chefs just for us (and our readers). Their flavor combinations will make your mouth water. Fortunately, all the restaurants will have these dishes on their special menu throughout the month, so be sure to ask about them when you visit.

Marty Blitz: Executive Chef

Marty Blitz: Executive Chef

Gulf Red Snapper Crudo

›› MISE EN PLACE ‹‹
442 W. Grand Central Avenue
MiseOnline.com

Dish Highlights:

Gulf Red Snapper marinated in Blood Orange White Soy Ponzu and topped with Pomegranate Seeds, Toasted Pistachios and Maldon 5 Spice Sea Salt.

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