The Hall on Franklin is debuting its newest concept, which will feature dishes crafted by Chef Mark Taugutt and Chef Alfonso, who are focusing on a fusion of Italian and Mediterranean cuisine.
Fork & Gallina has replaced Sorellina, and will be using fresh, house-made ingredients from their pasta down to the sauce for plates like squid ink tagliatelle, Sicilian pizzas and pink stuffed pasta pillows.
Chefs Taugutt and Alfonso are no strangers to the Hall, both hailing from southern cuisine concept Fork & Hen.
Fork & Gallina's menu will also have frequently added revolving specials. Guests at The Hall on Franklin can either be served or jump around to different stalls for full-service dining or grab to-go goods. Which means more selections for customers and healthy competition for concepts.
"I enjoy the fact that you can have so much variety in one location. It is such a breath of fresh air at the Hall. The wonderful staff and owners have made our dream of becoming restaurateurs come true," said Chef Taugutt in a recent statement.
Regular hours for The Hall on Franklin are Monday through Thursday 7:30 a.m.-11 p.m., Friday 7:30 a.m.-2 a.m., Saturday 9 a.m.-2 a.m., and Sunday 9 a.m.-5 p.m.
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