Rome and Fig is a mediterranean restaurant in North Hyde Park, Tampa.
Editorially verified June 3, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Bone-in lamb chops, the burrata fig salad and the Negroni Sbagliato.
Tip: Bar seats first-come; the wine room books for special occasions.
Address: 1701 N Howard Ave, Tampa, FL 33607
Naked Farmer on Water Street runs a fast-casual farm-to-table kitchen with locally sourced bowls, grain plates, salads and grouper sandwiches.
Order: Farmer bowl with grilled chicken and the citrus farro salad.
Tip: Lunch focus; produce sourcing rotates weekly from Florida growers.
Fat Beet Farm holds the 2026 Michelin Green Star for sustainable cooking, sourcing produce from its own working farm plus regional partners.
Order: Garden bowl built from the day's farm pick plus a slice of seasonal sourdough.
Tip: Daytime hours plus a weekend farm market; the Green Star is Florida's headline 2026 award.
Rusty Pelican on Rocky Point runs Florida seafood with sweeping Bay views, fresh fish and a classic special-occasion dining room. Walk-ins welcome at the bar.
Order: Grilled grouper with mango salsa and a sunset cocktail on the deck.
Tip: Book a sunset reservation for the western view; the dock fills for special occasions.
Ichicoro Ane in Tampa Heights is the izakaya sister of Ichicoro Ramen, with sushi rolls, robata grill items and a sake list across from Armature Works.
Order: Spicy tuna roll, robata yakitori and a sake flight.
Tip: Walk to Armature Works after; the patio takes overflow Walk-ins usually OK.
Samurai Blue in Centro Ybor runs sushi rolls and Japanese plates with a busy weekend bar in the heart of Ybor City's nightlife corridor. A Tampa table.
Order: Samurai Blue specialty roll and the spicy tuna crispy rice.
Tip: Centro Ybor location is the bigger of the two; cocktails and sake until late.
Mise en Place across from Oxford Exchange has run modern American since 1986 under chef-owner Marty Blitz, with a tasting-style chef's menu and famous Sunday.
Order: The Get Blitzed multi-course chef's tasting menu.
Tip: Marty Blitz has been a James Beard semifinalist multiple times; the menu changes monthly.
