Rooster & the Till - Named Tampa Bay's #1 Restaurant
When you work long enough at whatever you do, you recognize an ebb and flow. There are years you’re fired up and years your eyes wander to the clock more than they ought to. For chefs, it’s the same. Because so many chefs are siloed, stuck 80 hours a week behind their own four walls, they may turn to cookbooks and the internet for fresh inspiration. Or, increasingly, they throw themselves a party, or as they like to call it “a guest chef series.” Rooster’s Ferrell Alvarez and partner Ty Rodriguez threw themselves a great one in 2017, collaborating with nearby Ichicoro, then Maximillian Petty (chef-owner, Eden Hill, Seattle; two-time semifinalist for James Beard Foundation Rising Star Chef of the Year), George Sabatino (chef-owner, Aldine, Philadelphia; Foodable No. 1 restaurant), Gabe Erales (chef, Dai Due, Austin, Texas; Noma Test Kitchen, Tulum, Mexico) and Michael Gulotta (New Orleans' MoPho, Maypop; Food & Wine Best New Chef 2016). It has clearly reinvigorated them. They’ve got another series this summer, women chefs from around the country (launching in May with an all-female James Beard Celebrity Chef Tour dinner), and this is in addition to launching two new concepts this spring, the first the Nebraska Mini Mart in Seminole Heights (bocce ball, shuffleboard, global street food) and a second more casual concept near the downtown area. (I promised I wouldn’t say precisely what, but it’s going to be good.) They are spearheading an indie chef week in April and are participating in the celebrated Atlanta Food & Wine Festival. And through it all, they’ve been sending out some of the most consistently exciting, sometimes audacious food in the area.
Best Dishes: The menu changes all the time, so it’s not super helpful to list things I’ve enjoyed. They riff on things, exploring certain flavors (burnt onion, burnt toast to impart a bitter-smoky counterpoint to something); they appreciate toothsome textural elements (brown butter rice grits, different kinds of puffed grains) and love to celebrate lowly cuts (Vietnamese-inflected crispy cobia collar with sesame turnip salad). And right now they have a nice list of low-alcohol shims worth checking out.
MICHAEL GULOTTA - THE DINNER SERIES
MAXIMILLIAN PETTY - THE DINNER SERIES
GEORGE SABATINO - THE DINNER SERIES
THE DINNER SERIES
Rooster & the Till is honored to host some of the hottest chefs in the country joining in a 5 part, collaborative guest chef dinner series. Each dinner is curated to showcase the style of that evenings guest chef therefore offering completely different culinary and beverage experiences for each dinner. Dinner's can be purchased on an individual basis or you can purchase the whole series at a discounted rate. Prices for all dinner's include a 1 hour reception, 6 course dinner with pairing, tax and gratuity. Prices and dates for each dinner are listed inclusively under the green "Ticket" link. Please contact Rooster & the Till if you have any questions. 813-374-8940
2017 JAMES BEARD SEMI-FINALIST - BEST CHEF
We are pleased to announce, Rooster & the Till's very own Ferrell Alvarez has been nominated a semi-finalist for the James Beard award for Best Chef, South. Awards will be announced March 15th, 2017. Read more here.
Rooster & the Till is honored to welcome one of Food & Wine’s Best New Chef’s of 2016 to Seminole Heights for a very special eight-course collaborative dinner & wine pairing on Sunday, July 24. Eduardo Jordan is the St. Petersburg, Florida-born, James Beard nominated owner/chef of Seattle’s groundbreaking Salare restaurant and also a good friend of chef’s from the Mise en Place days. We can’t wait to share what we have planned. The evening will begin at 6 p.m. with a champagne & cheese reception followed by the eight-course dinner & wine pairing.
Tickets go on sale 1 p.m. EDT on Tuesday July 19 and are only available by phone (813.374.8940). Tickets are $180/person plus tax and 20% gratuity and can only be purchased by phone or in person at 6500 N. Florida Ave. A CC no. will be required and reservations cancelled within 24 hours of the event will be assessed a $50 cancellation fee.
More information is available on Facebook.