Restaurant BT

I have a new favorite restaurant in Tampa.

And it's not even close.

Chef BT Nguyen is Vietnamese and studied with some of the world's finest chefs. Her food is Vietnamese-French, but she has traveled the globe and her tasting menu pokes at every corner of it. No matter the culture, she nails it. And as delicious as the food it, its presentation stole the show. 

The opening salvo is a large "bento" box of appetizers, from vichyssoise to tacos to smørrebrød to tuna tartare. What an opening! It reminded me of SingleThread - an immediate message of the depth (and breadth) of skill combined with a "we aren't taking the easy route here". Each bite was spectacular. I had the most knowledge of the smørrebrød, having enjoyed plenty in Copenhagen, and this bite would have fit in perfectly if served there. The vichyssoise with truffle was also a standout: delicious, rich, deep with an incredibly smooth texture.

Everything was fresh and delicious. But just look at the dishes. They are so beautiful! Everything is cared for and finessed and beautiful. You want to eat it all.

And eat, I did. I was very full - these are not small dishes - and the server asked if I was full or would like to move to dessert. I told her I didn't want to miss a thing. So Chef went back into the kitchen and whipped up prawns, rice noodles and a coconut-lemongrass sauce (similar to a curry). 

As if the food wasn't enough, the restaurant is incredibly beautiful and the staff is generous and hospitable throughout. A strong rainstorm broke out as I was on my way there. They texted as I was driving in. "It's raining hard. Please drive carefully. Our parking lot is behind the building." Such a nice touch and gives you an idea of their commitment to your happiness. I received an incredibly warm welcome as I entered the restaurant as well.

Most front-of-house staff have been there at least 5 years. Most kitchen staff? They've been with her for 20 years. It says so much about not just her cooking but her leadership and understanding of running a restaurant.

"It's difficult for us to go out to eat on our days off", my server explained, "because everything else is a disappointment compared to this." I'd love to fault her for arrogance, but she's right.

All of the little things were cared for. The wine list was phenomenal. The dessert - a medley of three small varied dishes - came with three small spoons in a holder, so you had a fresh spoon for each dish. They grow their own herbs and lettuces. 

The restaurant is committed to full sustainability - with used oil donated as a gasoline alternative and paper shredded and donated to the Humane Society for animal bedding.

They're paying attention. 

So should Tampa. So should Michelin! They're in the guide, but without even a Bib Gourmand? The dishes are likely not as refined as Michelin looks for, but this place hits so far above the others, I can't imagine how Michelin is satisfied leaving them with ok restaurants like Ulele or Olivia. 

No way.

I approached Chef Nguyen as I left. I told her that her food was special. That she was special. She firmly demurred. "No... I'm not special."

It was the only thing she got wrong all night.