Significant changes have made their way to Tampa’s Epicurean Hotel. The popular Hyde Park property, which opened in 2013, has revamped its restaurant, Élevage, with an overhauled menu — all while debuting the recently named Lobby Bar.
Part of the changes directed by executive chef Chad Johnson, the new Lobby Bar — which serves a bill of fare that extends into the late-night hours — offers breakfast and happy hour daily, and Élevage caters to nightly dinner guests.
Both dining spots are open for weekend brunch service.
“We looked to Chef Chad to make these improvements to keep our offerings fresh and accommodate the changing trends and tastes of our guests and the local community,” said Kevin Scott, general manager for the Epicurean, in a statement earlier this month. “The new space is beautiful, but, as always, the star of the show is the food available in both outlets; it’s classic, yet modern and showcases what our award-winning chefs do best.”
Élevage’s innovative lineup is more concise and combines Southern hospitality with French techniques, allowing the culinary team to execute dishes with familiarity but also an unexpected twist. Menu items include house-made agnolotti filled with goat cheese, sweet potato and puréed black truffles mousse, brioche-crusted halibut in a modified classic veronique sauce, and snapper crudo with crab remoulade, dried tomato, watercress and buttermilk consommé.
Server uniforms were updated to accompany the reworked bill of fare as well.
What’s more, the Lobby Bar area was expanded to include industrial high-top tables, leather couches and shared bar seating. It now features additional room for communal and social gatherings, along with two flat-screen TVs. The space’s large street-side window was even converted into open-air doors leading to an outdoor patio.
Guests can expect chef-inspired plates and a cocktail program driven by well-made classics and signature creations. The Lobby Bar’s Diner Burger adds a bit of flair to the traditional favorite with Cheddar, bread-and-butter pickles and “comeback sauce,” and another option, the Moules Dijonnaise, marries mustard, crème fraîche and parsley on a baguette.
But don’t worry — that beloved Homage to Bern’s hasn’t gone anywhere. The pressed steak sandwich, a nod to iconic neighbor Bern’s Steak House, is still available at The Lobby Bar.
This article appears in Sep 27 – Oct 5, 2018.
