Pop-up restaurant shows what's to come in Tampa - WJBF-TV ABC 6 Augusta-Aiken News, Weather, Sports

Pop-up restaurant shows what's to come in Tampa

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A Chef prepares food at Elevage A Chef prepares food at Elevage
TAMPA, FL (WFLA) - The signs outside SideBern's restaurant in South Tampa look a little different this week. For just a few short days, it's been renamed Elevage. Inside the restaurant, a team of culinary experts are bringing Chef Chad Johnson's vision to life.

"It's given us a good, little trial run. It's like a mini-opening, and just creating some buzz for the new location," Johnson said.

Elevage will open Dec. 18 at the new Epicurean Hotel on South Howard Avenue. Johnson said the concept has been years in making, and it's exciting to finally bring it to life.

"We're calling it vintage cuisine," he said. "It's based on all the classics. So, it's everything from old school, classic French food, to classic, Southern Americana."

One of Johnson's favorite dishes is based on something he ate growing up. It's called "My Sunday Supper," and features glazed country pork ribs, white beans and cornbread.

Reservations at the pop-up restaurant are booked solid. Epicurean general manager, Tom Haines, sees that as a sign of good things to come for the hotel and restaurant.

"Our focus is really on the neighborhood, making ourselves accessible to the locals," Haines explained. "From a pricing stand point, and from a decor and comfort stand point."

The hotel will also feature a roof-top lounge, called Edge. It will feature tapas-sized plates and custom cocktails. Chocolate Pie is the dessert destination, and there will also be the Epicurean Theater. The theater is being called "education meets entertainment" for foodies.

Hotel management is currently taking applications and resumes for nearly 100 positions at the hotel. Haines said there are jobs available at all skill levels. As for the Elevage pop-up at SideBern, it will run through Saturday night. And even though, reservations are booked, Haines said there will be first come, first serve seating available at the bar.

"It creates a little more buzz for the community," he said. "But most importantly gives Chef Chad and the team a chance to play with the food."
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