Rooster & the Till

• myles@properhousegroup.com
• roosterandthetill@gmail.com

Erik Leitzes

Such a fun experience! So much thought put into every dish. Very talented chefs… Everyone was so friendly and the service was phenomenal. Looking forward to dining here again soon. Such a great vibe.

Danessa Domingo

A must visit in Tampa! The flavors here are very unique and interesting. Things that you wouldn’t think go together work well here. And while the presentation is stunning, the quality and flavor of the dishes supersede it. The cobia collar dish is a must order - the Vietnamese dipping sauce pairs well with the fried, flakiness of the cobia. And they do dessert excellently here! Genius and innovative pairings. The vibe is also chill, yet elevated - which I think is very hard to pull off. Service is very inviting and genuine. A great spot all around.

Mo Ali

Honest review of Rooster and the Till Restaurant: Located at 6500 North Florida Ave. Rooster and the Till has been awarded the Bib Gourmand from Michelin! Since 1997, the best value for money restaurants – offering a three course meal at a reasonable price – have been pointed out using this award so I was excited to finally get reservations. The exterior of the restaurant is minimalistic, when I entered I quickly noticed the Square bar that encloses the culinary staff and bartenders. I sat at the Chefs counter which has high chairs that were comfortable. The staff were welcoming and very knowledgeable about the menu. My starter was their Asian take on Chicken and waffles with Miso, Yuza maple and caviar. This dish had soooo much flavor with a crispy piece of chicken over a soft waffle with a perfectly cooked crust. For my main I ordered the Prefix 3 course meal. My first course was a Wagyu beef tartare with charred pineapple and Chicharron Cracker. The tartare was great especially when you added a squeeze from the lime, the house made chicharron cracker was light, airy and a great crunch. My next course was the scallop tiradito with in season scallop, burnt tortilla mayo, Asian pear and Yuzu kosho (a Japanese condiment). This was one of my favorite dishes of the night, the scallop were perfectly seared, the mayo and yuzu kosho personified the dish to another level with the flavor profile. The next dish was Lechon, Moro rice, plantain puree, and sour orange jus. The lechon was everything you want a lechon to be, succulent , tender and rich with mojo flavor….the only thing it was missing was that crispy skin lechon is known for. The Moro rice was cooked well and had a good amount of black bean, but paired with plantain puree it was a dream. For dessert I finish the night with Nixtamalized Papya with in season papaya, roasted strawberry raspado, and plantain skin cajeta. This was the most unique dessert I have had in a while, it was surprisingly very good. The best I can describe it is a refreshing rice pudding with the rice being substituted for papaya. It was a unique flavor that ended the experience on a great note. All and all this is a great experience with a group, on a date or just indulging by yourself. I think you will be happy with your decision to share a moment in life with the fine folks at Rooster and Till. The only thing I regret is not coming here sooner.

Jodi Revalee

Go and sit at the “kitchen counter”!! This was an amazing experience. The food, the service, the atmosphere and the staff were exactly what you’d want when searching for an elevated dinner experience. Every dish we got was delicious, unique and memorable. I highly recommend trying as many dishes as possible. These are the type of shared dishes you want to get and share the experience with someone else. At the kitchen counter, the dishes are prepared directly in front of you. You watch the chef work and interact with the line cooks and check each dish for perfection before sending it out. The atmosphere is moody, chatty and modern. The service was amazing, even going as far as folding your napkin when you use the restroom. The line cooks, sous chef and chef himself interact with guests at the counter, even serving them the dishes directly and talking about the ingredients. We will be returning and recommend going if you are on the fence at all.