Mise en Place
A Culinary Legacy
Ready for Its
Next Chapter
Mise en Place first opened its doors on Platt Street in 1986, introducing Tampa Bay to gourmet carry-out and catering under the direction of Maryann Ferenc and Chef Marty Blitz. Referred to by many as the “Silver Palate of Tampa Bay,” the concept quickly earned a loyal following. Early clients—many Southern hosts known for their hospitality—helped launch a celebrated catering business rooted in unforgettable gatherings.
In 1987, Mise en Place debuted its first dining room, offering a bold concept for the time: a daily changing menu and wine list. This adventurous spirit became the foundation of their identity and the origin of their tagline: “for the adventurous of palate and spirit.”
By 1992, the restaurant relocated to its now-iconic space on Grand Central and Kennedy, where it became a destination for memorable meals and milestone celebrations. After over three decades in that space, the team is preparing to move to a new home in Ybor City this fall. The current location will remain open through October 31, with the new space debuting mid-November.
METRO sat down with Maryann Ferenc to talk about the journey, challenges, and what’s ahead.
METRO: What are your proudest accomplishments?
MARYANN FERENC: Honestly—staying in business for 39 years! Marty and I still share the same passion and goals, and that’s rare. I’ve also had the honor of representing Tampa Bay in global tourism, serving on various boards and even speaking at an international meeting in Paris.
METRO: How has Tampa’s food scene changed since 1986?
FERENC: When we opened, there were no truly chef-driven independent restaurants in Tampa. Now, there’s a rich, diverse food culture across the region. We’ve gone from being pioneers to part of a thriving, dynamic dining community across both sides of the Bay.
METRO: What are the challenges of being a legacy restaurant today?
FERENC: It’s harder than ever to run a small business—especially in hospitality. From transportation to labor shortages, insurance, and rising occupancy costs, the margins keep shrinking. As a legacy restaurant, which we are so proud to be, the biggest challenge is evolving without losing your identity—staying fresh while staying true.
METRO: Why move Mise en Place to Ybor City?
FERENC: I’ve always said that a city isn’t great unless its historic district thrives. Ybor City is Tampa’s heart, and people like Darryl Shaw has really poured his soul and resources into it. I have known and respected him a long time. (His dad was our vet for over 20 years). Its time to become a part of making our historic district thrive!
METRO: What can guests expect at the new location?
FERENC: A lot of what people love about Mise—modern American cuisine, genuine hospitality, a thoughtful dynamic wine and cocktail program —will come with us, but the space will have fresh energy. Overlooking Jose Marti Park and the Streetcar stop—it’s modern, artful, and inspired!
METRO: Favorite local spots?
FERENC: I love The Corner Club in Seminole Heights it’s a true locals’ gem. Bamboozle, Byblos, and Kahwa are great. I’m also excited about the growing art scene in Ybor with the Florida Museum of Photographic Arts and Kress Contemporary. And I deeply admire the work of Feeding Tampa Bay. M
By Ronda M. Parag
