Tantō Tampa a Preview | LOTN Scarf as a Blouse + Louis Vuitton

 

Talk about a fun night. We headed out to Tantō for a preview of what will be one of Tampa's newest cocktail bars (this includes light bites). Located on the other side of Kōsen is Tantō Cocktail Lounge which will be Tampa Heights newest upscale lounge in the future.

Have you ever had a omakase cocktail experience? I had that tonight, and I must say it was fetch. You basically choose your alchohol and then just tell the waiter what flavors you like and they make it for an additional five dollars. It really isn't a new concept, I ordered drinks like this all the time, but its nice that it's a part of their menu. They also have a set cocktail list (pictured below).

There are also options for those who do not drink, and these are elevated as well. My husband doesn't drink and he actually was impressed with the sodas as well as the 0 Proof cocktails. He is pretty hard to impress (when it comes to mocktails) and so I was very happy he found something he liked. More and more people are staying sober so it's nice to be able to enjoy something like this without feeling left out.

Tantō will be open this Fall and is not open yet and the menu is still in the works so what wenhad tonight may change.

 

Top: Scarf as a blouse, Lilly Pulitzer 

Shorts: Zara, not recent

Heels: Louis Vuitton, Revival mules in hot pink, not recent

Bianc Bow: Free People, not recent 

Earrings: C/O Ettika 

Lipstick: MAC

Tantō Cocktail Lounge 

Tampa Heights

🌿BEVERAGE DIRECTOR MIKE WESTERN

🌿SOMELLIER ZACH GROSECLOSE

🌿EXECUTIVE CHEF ALEX CHAMBERLAIN

0 % Proof Root Beer

0% Proof 

SHRUB

BELOW ARE MY OMAKASE COCKTAILS MADE WITH HAKU VODKA

MENU (anything with a GF is or can be made gluten-free according to what I was told).

🌺togarashi

caramel corn

🌺tofu salad

ginger, scallion, xo GF

🌺chirashi

marinated fish, sushi rice

🌺caviar service

siberian caviar, dorayaki GF

🌺wagyu

potato, jus GF

🌺ice cream

back sesame seed, whipped honey,

yuzu curd GF

So, as far as dinner went they serve light bites from a menu that will be ever changing. The thing that I liked the most (shown below) is that they serve wagyu by the ounce with no set minimum. I have never been to a restaurant that does this. I don't eat a lot of meat at all, but I do love wagyu. I went in for one ounce initially to see if I would like the other really dish and it was so tasty.

While there is an executive Chef for the Tantō side of this establishment they aim to keep the same style of food and plating as the Michelin starred Kōsen which has Chef Andrew Huang who runs the omakase for Kōsen. I could definitely tell the plating and style of preparation was like that that I have experienced at Kōsen.

Anyway, I liked the wagyu and I was still hungry so I ordered a second plate.

This chicken burger was the number one item I saw people ordering. It obviously is not gluten-free so I can not tell you how it was, but I asked my husband. He loves chicken sandwiches and he said this one was one if the best he had. It looked pretty great to me. And FYI, I was assured the potatoes from my wagyu were not fried in the same fried as all the other items like this burger.

TO FINISH

This was an interesting finish for the night. My husband and I shared this because I don't really eat much dessert items including ice cream. It taste like nothing I have ever had before and it's beautiful presentation was the same. I have never had gray icream!