chains are eating tampa bay
Thursday, July 26th, 2007Several weeks ago I took a vacation to San Francisco and for a whole week I consumed some of the best food and wine in my life. Needless to say, returning to the reality of everyday life has been especially hard and I’ve done my best to come down from the vacation bliss. Imagine my shock yesterday morning when I opened up the local paper online and was met with a picture of a former Tampa chef, in San Francisco!
According to the article by Chris Sherman, Chef Scott Howard cut his culinary teeth in Tampa at top-notch restaurants such as rg’s, Capriccio and Mis en Place. Unfortunately for Tampa, Chef Howard felt that in order to make it big, he had to leave the area for a city more serious about food. So he moved to San Francisco and is now doing things with food that Tampa won’t see for a long, long time. I am ecstatic that a Tampa Bay chef has moved on to find great success, but in the same note I find it disheartening to learn of such a talented chef who felt the need to leave the area in order to succeed.
Sherman interviewed Chef Howard about his “move to California, his cooking philosophy and how the chains are eating Tampa Bay.” One of those questions struck me particularly close to home, especially since I have done quite a bit of writing on the subject:
On what Tampa Bay needs to become a “food town”:
“…I talk to my friends every week on the phone. When I speak to Marty (Blitz) and B.T. (Nguyen of Cafe BT in Tampa’s Hyde Park), they say it’s become so saturated with chains. That’s the big difference. Chains don’t survive here. Or maybe, they don’t thrive. There may be an Outback around, but I don’t know where.
People here support individual restaurants and chefs; they really demand quality.
Of course you’ve got some really great restaurants (in the Tampa Bay area), but the competition from the chains is really strong, especially in the casual restaurant segment. You (Tampa Bay diners) just can’t support many good independents.
How do you feel about this statement? I do my best to promote independent restaurants but I’ll admit that I have an occasional meal at Bonefish or Fleming’s. Are we doing our best as a city? If you are a frequenter of chain restaurants, what makes you gravitate toward them? What would you like to see from independent restaurants? I have my own opinions about these questions and freely admit that the some of the chains do a great job with customer service and marketing. But is the food really better?
Local restaurants mentioned:
Restaurant BT
www.restaurantbt.com
Mis en Place
www.miseonline.com






