TASTY IN TAMPA
At our culinary-themed Epicurean Hotel in Tampa, you’ll love the inventive cooking of Executive Chef Chad Johnson. An alumnus of legendary Bern’s Steakhouse, he’s intent on bringing dishes to our Élevage restaurant that will be the “best you’ve ever had”. We spoke to Chad about his remarkable goal.
Which dish on your menu best represents The Epicurean?
The Epicurean Salad. Most places you go, the house salad is a bunch of bland lettuce, unexciting veggies, and thick gloppy dressing. Our house salad is literally grown in-house. All our herbs and lettuces are grown on a vertical living wall in the restaurant lobby.
How do local ingredients and flavors influence your cooking?
We work with numerous local farms. Whatever is freshest, we figure out the best way to incorporate it into the menu. When eggplant is in season, we offer eggplant gratine. When tomatoes are nice, we’ll serve them sliced with ricotta cheese.
We’ve heard you talk about “elevating” iconic dishes. What’s an example?
Sour Dough Pancakes. Our variation starts with batter made from sourdough starter, which naturally leavens the pancake. Also, ours are topped with brie and caramelized honey-whipped butter. The brie adds a salty note, while honey jolts the palate with slight bitterness.