Mise en Place

Founded in 1986 from a catering and gourmet carryout operation, Mise en Place has evolved over nearly 40 years and relocated to Ybor to be in the neighborhood where Tampa Bay’s culinary story began. Proprietor Maryann Ferenc is among the owners, and the business brings hospitality and catering expertise to its restaurant operation. The restaurant maintains a strong private-events and catering identity that ranges from off-site “parties at your place” to in-house wine dinners and cocktail dinners, and the combination of longevity, a chef-led program, a dedicated private dining room and full-service catering makes the venue distinct in the Tampa scene; it is recognized by the Michelin Guide (Selected). Situated in Ybor City, the dining room is both part of neighborhood action and capable of intimate privacy via the Glass Room, where curtains can be dropped. The design adapts for casual family-style lunches, more formal seated dinners and full buyouts. The kitchen practices innovative modern cuisine rooted in French technique with international and contemporary influences; menus include tasting menus, seasonal inventions and rotating chef favorites. A considered wine list and a cocktail program—balancing classics executed well with seasonal inventions—are engineered to complement the food. Marty Blitz serves as Chef and Proprietor. Specialties include Faroe Island Salmon; Duck Breast; Molasses Pecan Crusted Rack of Lamb; cavatelli with crab, shrimp and chorizo; the Mise Wagyu Burger; and Paul’s Buttermilk Biscuits.