Discover the timeless allure of Tampa’s favorite dining hotspots

Discover the timeless allure of Tampa’s favorite dining hotspots, where historic charm meets modern vibrancy, and treat yourself to an unforgettable evening. Choose from four of Tampa’s top culinary destinations, each selected to host a unique pairings dinner, presented by Breakthru Beverage and partners. Each chef will create a 4-5 course dining experience to dazzle your taste buds, paired with premium cocktails and wines from leading national brands. Get ready to savor the very best of Tampa’s restaurant scene for a night of exceptional food, drink, and ambiance.

2025 Restaurants to be announced in November

2024 Restaurants included:

MEAT MARKET – $350 Per Person

From prime cuts to artisanal selections, indulge in a 5-course seated dinner, created by celebrity chef, Chef Robert Irvine, owner and executive chef of Meat Market, Chef Sean Brasel, and honorary chef host, Chef Fernando Desa of Goya Foods for a dinner unlike any other. Meat Market features carefully curated cuts, presented by Meats by Linz, fresh seafood and unique wine and spirits pairings with the help of Breakthru Beverage and presented by Gundlach Bundschu  to make this dinner one to remember with a chef lineup that can’t be beat.

MENU

Upon arrival, indulge in the delicious sushi boat and steak tartare offerings
paired with a Glenfiddich 12 Sherry Cask Old Fashioned, a carefully crafted martini from Irvine Spirits Vodka or Gin,
or a glass of wine from Gundlach Bundschu

First Course featuring Chef Fernando Desa, GOYA: Aji Miso Scallops
Sea Scallops, Mole Negro, Passion Fruit Ponzu, Jalapeño Aioli, Crispy Adobo Chickpeas, Barbacoa Pork Dust, Black Truffle
paired with Gundlach Bundschu Sauvignon Blanc

Second Course featuring Chef Sean Brasel, Meat Market: Smoked Wagyu Carpaccio
Westholme Wagyu Tenderloin, Porcini Egg Yolk Aioli, Cured Egg Yolks, Lemon Potatoes, Chives, Red Onion, Pickled Red Onion, Piave Cheese
paired with Gundlach Bundschu Merlot

Third Course featuring Chef Robert Irvine: Gnocchi
Linz Heritage Prime Beef Cheeks, Royal Trumpet Mushrooms, Garlic Crunch, Parsley, Chive, Sherry, Parmesan
paired with a carefully curated Irvine Spirits cocktail

MAIN Course featuring Chef Sean Brasel: Wood Roasted Dry Aged Prime New York
Fermented Black Garlic, Soy Butter Jus, Bone Marrow Profiterole, Braised Ramps and Spring Onions
paired with Gundlach Bundschu Cabernet Sauvignon

DESSERT featuring delicious Chocolate and Berries
Vanilla Panna Cotta, Dark Chocolate Mousse, Reisling Preserved Strawberry, Chocolate Pop Rocks, White Strawberry
paired with Gundlach Bundschu GEWÜRZTRAMINER

RO Hyde Park – SOLD OUT

Savor the artistry of omakase at RO Hyde Park featuring with a team of highly trained chefs who have skillfully modernized traditional Asian dishes. RO’s menu is created with items delivered from Tokyo’s Toyosu Market, ensuring the freshest and most authentic fish, allowing for distinct flavors in traditional dishes. Every bite is curated by the hands of a master and every bite, a culinary journey. RO will include several courses and exquisite sake pairings from Breakthru Beverage, led by the one and only Midori Roth.

Bouzy – $175 Per Person

Bouzy is opening their doors for an incredible dinner as part of this year’s Tampa Bay Wine & Food Festival, Experience Hyde Park. Guests will enjoy four courses with pairings from Glenfiddich, along with wine options thanks to our partners of Breakthru Beverage. Chef Kyle King will be teaming up with the best of South Florida, a 5x James Beard Award Semifinalist, Chef Jose Mendin of Casa Isola and Pubbelly Group to create a menu bringing the best of both worlds together for one extraordinary dinner.

MENU
Upon arrival, Amuse Bouche: Smoked Caviar Bumps
paired with Glenfiddich 12 Sherry Cask Old Fashioned 

Second Course featuring Glenfiddich 21
Chef Jose Mendin’s *Wagyu “Milanesa” Carpaccio, yuzu soy truffle, local cherry tomatoes, pickled cipollini, pangrattato

Third Course featuring Glenfiddich 26
 Chef Kyle King’s Seared Swordfish, Beef Tallow Fingerling Potatoes, Sauce Au Poivre

Fourth Course featuring Glenfiddich 23
 Chef Jose Mendin’s Soft Polenta Bramata, braised veal cheeks, fresh black truffles, green asparagus, wild mushrooms, fermented black garlic

Dessert featuring Glenfiddich 30
Sticky Toffee Pudding

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SUR LA TABLE – $135 Per Person

Looking to spruce up your cooking skills? Date night? Sur La Table is hosting a 3-course cooking class for 20 people where you get to be the chef! Enjoy wine pairings while you cook for a date night you won’t want to miss. This year’s menu is Winter in Paris, which includes roasted chicken with a tarragon cream sauce, roasted root vegetables and flambeed crepes with an orange sauce all paired with wines from Breakthru Beverage.