Bern's Steak House is a steakhouse restaurant in Hyde Park, Tampa.
Bern's Steak House in Tampa's Hyde Park has dry-aged beef in house since 1956 and pours from the largest restaurant wine cellar in the world.
Signature dishes: Dry-aged Delmonico, Chateaubriand for two, Caviar service
Must order: Dry-aged Delmonico medium rare with French onion soup and a tour of the kitchen and wine cellar after dinner.
Tip: Every table gets a kitchen tour and an upstairs dessert-room cubby; book the dessert room as a separate reservation if Bern's is full.
Address: 1208 S Howard Ave, Tampa, FL 33606
The Columbia Restaurant on East Seventh Avenue has plated 1905 Salad and Cuban sandwiches in Ybor City since 1905 and is Florida's oldest restaurant.
Signature: 1905 Salad, Cuban sandwich, Paella a la Valenciana, Spanish bean soup
Order: 1905 Salad tableside, Cuban sandwich with the house Cuban bread, and the Spanish bean soup.
Tip: Book the flamenco performance nights Monday through Saturday; the restaurant spans an entire city block with 15 dining rooms.
Ulele on the Tampa Riverwalk in Tampa Heights cooks native-inspired Floridian fish, alligator and pompano over a 10-foot open barbacoa grill.
Signature: Charbroiled oysters, Pompano, Alligator hush puppies
Order: Charbroiled oysters with paprika butter, pompano off the barbacoa, and a pint of Ulele's house-brewed Light Lager.
Tip: The 1903 water-works building sits on the Riverwalk; ask for a riverside table and walk to Armature Works after dinner.
The Pearl on Water Street in Tampa is Cameron Mitchell's downtown gastropub, an oyster room and tavern with a pie-only dessert menu by an in-house pastry.
Signature: Seasonal oysters, House-made pasta, Pie of the day
Order: Half-dozen seasonal oysters, the dry-aged burger and whatever pie is on the rotating dessert menu.
Tip: Saturday and Sunday brunch from 10am; the bar takes walk-ins when the dining room is fully booked.
Rocca in Tampa Heights holds a Michelin star for Chef Bryce Bonsack's Piedmont-trained pastas, hand-pulled tableside mozzarella and modern Italian tasting.
Signature: Tableside mozzarella, Tagliatelle al ragu, Agnolotti del plin
Order: Mozzarella pulled tableside followed by agnolotti del plin and the tagliatelle al ragu.
Tip: Reserve four weeks ahead through Resy; Bonsack was named a 2026 James Beard Foundation semifinalist and the room books out the day reservations open.
Boulon Brasserie at Water Street in Tampa serves modern French classics, a working in-house bakery and a brunch menu that lands among the city's best.
Signature: Steak frites, Croque madame, Onion soup gratinee
Order: Steak frites medium rare, the onion soup gratinee and a fresh croissant from Boulon Bakery counter on the way out.
Tip: Pastry chef Summer Bailey runs the bakery counter from 7am for grab-and-go croissants, kouign-amann and pain au chocolat.
Rooster and the Till in Seminole Heights holds a Michelin Bib Gourmand for Chef Ferrell Alvarez's modern American small plates with Asian and Italian accents.
Signature: Pork belly steam buns, Hand-cut tagliatelle, Crispy duck
Order: The pork belly steam buns and whatever pasta is on the chalkboard that night.
Tip: Co-owner Chef Ferrell Alvarez is a 2017 James Beard Foundation Best Chef South semifinalist; the room is intimate, book through Resy.
