Dinner at Rooster & the Till
If you are looking for a unique dining experience in Tampa, Rooster & the Till’s menu with small and intricate servings will not disappoint. We recently went for a This Babe Eat’s team dinner and could not stop raving about the food the entire time. The owners of Rooster & the Till, Chef Ferrell Alvarez and Ty Rodriguez, met while working in the Tampa food scene and have carefully hand crafted this concept. It’s no surprise that R&T has been nominated for multiple awards and the pair has gone on to open two more concepts - Nebraska Mini Mart and Gallito.
The dishes at R&T are meant to be shared by the group and they also offer a Chef’s tasting menu that the couple next to us ordered and looked really amazing - I will definitely be getting that next time and leaving my decisions up to the Chef.
From the Tabled menu (think appetizers) we ordered the Ever-Changing Cheeses & Always Interesting Accompaniments cheese board which was an eclectic mix of cheese, crackers, olives, relishes, honey and nuts.
Next we ordered the Oysters, the dressings for them change frequently but when we visited it was a Lemon Ginger Vinegar combo unlike anything I’ve tried before and I LOVED it. I was skeptical about the vinegar at first but it added the perfect bite to the delicacy.
From the Smalls menu we ordered the Crispy Cobia Collar dish served with nuoc cham and sesame turnip salad. The cobia was fresh, tender and perfectly crispy out the outside - don’t be scared to pick it up and eat the meat off the bone!
Next was the Sea Bass with glass noodles and coconut chutney with a panang curry. The flavors and textures of this dish all worked perfectly together for a really memorable bite.
From the Slightly Larger menu we tried the Gnocchi with smoked ricotta, stewed tomatoes, and spicy pickled peperonata. This dish is typically served with short rib but we ordered the dish without it and it was still so amazing! The gnocchi is made from a pastry dough, which I had never had before, causing it to completely melt in your mouth when you eat it.
We ordered two desserts which were both very different and very delicious. First up was the Valrhona Caraibe Semifreddo with grilled banana bread, bruleed banana, white chocolate cremeux and a cherry gel.
And we finished the meal with the Walnut Chiffon, made with cheesecake cream, brown butter crumble, and carrot gelato topped with a candied orange.
Whether you are looking for a spot for date night, girls night out, or just an adventurous meal, Rooster & the Till is definitely a good option - I can’t wait to go back!
This post was written by This Babe Eats contributor, Michaela.