Timpano Hyde Park offers a preview of the upcoming daily lunch menu on Friday


TAMPA, FL – Beginning May 30, diners can satisfy their craving for classic Timpano Hyde Park comfort food with a modern twist during their lunch hour.

The popular restaurant, nestled in the heart of historic Hyde Park at 1610 W Swann Ave., has announced it will open daily for lunch, offering an elevated Italian-inspired lunch menu with an emphasis on ingredients fresh and seasonal.

Every Friday from 11 a.m. to 4 p.m., now through May 27, fans and foodies can preview the Spring Luncheon menu ahead of the official lunchtime launch. In addition to the Friday preview lunches, there will be pop-up retail events featuring Timpano’s Hyde Park retail partners at varying times on the patio through an ornate orange blossom archway, entertainment by rotating DJs and a phone booth photo shoot.

Meticulously curated by Senior Culinary Director Jason Bergeron, the menu features a variety of culinary creations including the Cuban Cuban Sandwich, Sicilian Tuna Salad, Tuscan Kale Caesar Salad or Cereal Bowl and Timpano Burger topped with Bechamel fontina, tomato jam, crispy onions, Nueske’s bacon and arugula.

Lunch service will include Timpano’s trendy Parm to Table Macaroni experience in which servers prepare bucatini al pesto at the table in a wheel of parmesan cheese.

Guests can also enjoy an extensive cocktail menu at lunch with favorites like Timpano’s award-winning espresso martini.

Click on here to see the new lunch menu.

Then, from May 30, Timpano Hyde Park will be open daily from 11 a.m. to 4 p.m.

Owned by the Tavistock Restaurant Collectionan Orlando-based restaurant chain group, Timpano Hyde Park opened in January 2005 as Timpano Italian Chophouse.

The restaurant went on hiatus during the coronavirus pandemic, taking advantage of the downtime to reinvent itself. Meanwhile, Michael Ferraro, vice president of catering for the Tavistock restaurant, oversaw a complete renovation of the restaurant’s interior.

When Timpano Hyde Park reopened a year and a half later in November, it epitomized the cozy vibe of a neighborhood kitchen in the Italian countryside during the day and transforms into an energetic neighborhood cocktail bar by night.

With its completely renovated interior, Timpano Hyde Park embodies the cozy vibe of a neighborhood kitchen in the Italian countryside during the day and transforms into an energetic neighborhood cocktail bar by night.

While Ferraro focused on installing new floors, lighting, a new bar, and completely renovating the restaurant’s kitchen, Bergeron worked on designing a new menu. The only dish retained from the old menu is Timpano’s old-fashioned pan-roasted mussels.

Meanwhile, the restaurant has recruited pastry chef Stuart Whitfield to create a gourmet dessert menu centered on Italian specialties.

The result is a 175-seat trattoria with a new attitude and dishes prepared with culinary art.

The menu features a variety of classic dishes with handmade pastas including black truffle pappardelle, miso and king oyster mushrooms and linguini with Cedar Key clams, garlic, white wine, parsley and chilies.

Antipasti dishes include semolina-dusted calamari with cherry peppers, family red sauce and citrus aioli, truffle arancini with melted caciocavallo and charred tomato sauce; Wagyu beef carpaccio with fresh truffles, raw egg, parmesan and arugula; and Mostro prawns with fennel pollen cocktail sauce and remoulade.

Meat lovers can choose between an 8-ounce Wagyu tenderloin with stuffed marsala and mushrooms from Westholme Ranch in Queensland, Australia; a 16-ounce rib eye with fennel pollen and charred lemon; or a Berkshire pork chop with pickled peppers and onions.

Seafood dishes include herb-crusted Scottish salmon; oven-roasted whole branzino with Florida citrus and salsa verde; fluke picatta with lemon, white wine, capers, butter and herbs; langoustines with Cape Canaveral prawns with sweet pepper and homemade Parker roll; and tuna saltimbocca with prosciutto, sage and balsamic brown butter.

On the dessert menu is a bomboloni – a cream-filled cannoli pastry served at the table with a hot chocolate and caramel sauce, pistachio cream and lemon verbena smoke.

There’s also tiramisu with layers of mascarpone mousse and espresso-soaked ladyfingers, espresso chocolate chip ice cream and roasted white chocolate cream, and flourless chocolate cake with fruit pate. with cherries, dark chocolate glaze and chocolate ice cream.

Customers can call Timpano at 813-254-2870 or make reservations on website.

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