mise en place

i've dined at mise en place many times over the years. it's absolutely divine...the perfect place to celebrate life! if you haven't had the opportunity to experience this epicurean adventure of the senses, it's a must for foodies. since it's inception in 1986, mise en place has garnered a well earned reputation for gastronomical modern american cuisine. the menu which changes weekly is masterfully created by culinary genius, marty blitz. under his direction, guests dine on edible works of art that explode with flavor. the night of the party my taste buds danced with glee as i savored roasted butte

a must-go place. i've always been impressed with mise en place. considering the many awards and years of operation demonstrates their level of success (it's not just magic or sheer luck). anyone i've engaged in conversation with about the food, service, etc. has agreed, it's top notch. sometimes my wife & i resist dining at new restaurants because we know mise will never disappoint, it's consistently delectable and superb; sophisticated without being pretentious. also- a great place to impress guests from out of town, business meetings or special occasion.
i couldn't resist leaving a review after our noteworthy experience last week.

excellent!. there is really nothing i could say that can add to what the reviews have already said. this place brings food to an art form, creating flavor combination that are not only delicious but make you truly think. the calamari was particularly spectacular in its seemingly simplistic but amazing sauce. its quite possibly the best calamari i have ever had. mise en place is truly a jewel of tampa and you would be remiss to overlook it.

mise en place serves up some of the most creative and delicious cuisine in the tampa bay area. it's a smallish, romantic spot with a big city feel. the painful part of dining there is narrowing down your selections because everything on the menu sounds amazing (and you know it tastes that way, too). nonetheless, the mistah zeroed right in on the "get blitzed tasting menu".

one of my favorites anywhere. what can't be said. simply one of the best places anywhere, amazing food, wonderful wine list, outstanding service. our #1 special occasion destination.

i wonder why i don't go here more often. perhaps its the random location or the fact that it's been around for years. the fact is that mise en place is still one of the best restaurants in tampa bay, if not florida. inventive, fresh, perfectly executed food. have never had one bad dish there--and suspect i never will.

best restaurant in tampa. if you are a true foodie and know your stuff, you should already have dined at mise en place. the decor is subtle, which i actually like, because it made the food the focus of the night, unlike some places in tampa that are all about the image and not what's on the plate. the drinks have a definite new orleans flair, and the wine list is extensive and has a nice balance between moderate to expensive wines. now, the food- wow! the chef puts a unique spin on textures and flavors and creates an exquisite dining experience in the "get blitzed" tasting menu. the chef also shows his innovative and playful side with dishes like foie gras in a curry passionfruit essence with deliciously sauteed lentils or the hamachi crudo, which lends itself well to the crisp coconut and yuzu soy vinaigrette that accompanies it. as for the service, our server, heath, was absolutely amazing in attentiveness and menu knowledge. the sommelier even came over to speak to us becuase we were so blown away at his wine pairings with the tasting menu. one word describes mise en place - phenomenal!

nothing compares. had the sous vide lobster on tempura mushroom. words fail me; it was exquisitely good. the mushroom ceviche was fantastic; i didn't want it to end.

i've been going there since 1992 and it remains the best fine dining restaurant in tampa. no other place comes close.

marty blitz is a genius.

we had them cater our wedding in there adjacent banquet room (not your typical since my understanding is that it used to be an old bank then a jazz club). a great find and got a lot of feed back from guests who enjoyed dinner.

i got "blitzed" and loved it! as i've seen the disturbing portion distortion grow with the general population's gargantuan waistlines, it's quite refreshing to find a restaurant that knows every dish should not require a wheelbarrow to be brought to your table. enjoy the textures and flavors of every bite. leave feeling satiated, but not overly stuffed. save the nitpicking for charley's steakhouse. :d

fantastic vino. having lived here so long and never been i must say it really was an excellent food experience (kobe beef and the duck) - all cooked perfectly and superb flavors.

initial wait service seemed rushed and impersonal, but warmed over time and dave the sommelier was simply outstanding! he took fantastic care of my wife and i for our anniversary - he literally made the night one to remember. we'll be back....

best food in all florida!. just perfect food, place and night!
the best!

fantabulous!. took a gentleman from nyc to mise and he was so very impressed. i "blitzed" and the snake river farms grilled pork loin was superb. take the additional cheese course as the piave classico, stilton, peach lavender conserve and 8 year old balsmic were perfectly paired with the 10 year old tawny port. chef david kerr treated us to a sunchoke soup and wild mushroom appetizer that is beyond scrumptious.

great chef, great restaurant. i've been coming to mise en place for many years, for me it is the most creative, interesting menu in tampa. marty, the chef and owner, showcases his culinary talents daily. i've never had a meal there that wasn't a great dining experience. i highly recommend mise en place.
chef felix

is this place serious?!!. ok, i'm not going to go off like i should after what i paid to eat here so all i will say is.. food not up to standard (undercooked meat and potatoes..yes raw raw raw potatoes. with the seven people looking over your shoulder the entire time you think they would have been concerned, but they weren't. underseasoned meat (venison and seared tuna) do not eat here it is a rip off