ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
ON SWANN RESTAURANT
Hyde Park District, Tampa, Florida
4,000 Sq. Ft., plus
sidewalk patio
The restaurant is the brainchild of Cafe Ponte and Cordon Bleu chef, Chris Ponte, former Outback Steakhouse Founder Trudy Cooper, and former Bonefish Grill President John Cooper. The restaurant is presented as a “community kitchen and bar,” emphasizing rustic, seasonal locally sourced farm-to-table delicacies with a relaxed comfortable front-of-house, and a full scale gourmet (French Cordon Bleu quality) back-of-house.
To complement the “innovative American cuisine” concept, an eclectic mix of materials from antique brick and wood paneling on the walls, to decorative Spanish floor tile and repurposed oak flooring (previously part of an aged horse barn in Kentucky), to doors and fixtures reclaimed for the demolition of the Belleview Biltmore Hotel, were utilized within the interior to emphasize the sense of community and belonging that this restaurant is projecting into this tight-knit South Tampa community. The restaurant serves to anchor the east-end of the Hyde Park Village which is undergoing full renovation.
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