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Editor's pick

Categories: Restaurant, Bar

Cuisine: New American, Wine bar

Features: Outdoor seating

Cost range: 20.01-100.00

Payment options: Credit cards accepted

Alcohol: Full bar

Parking: Street

More in this neighborhood: South Tampa

Hours: 5-10 p.m. Mon.-Wed., until 11 p.m. Thur.-Sat., closed Sun.

A 2015 newcomer set in the old SideBern's location, this Bern's sibling less old-school fancy than Bern's, and less expensive than SideBern's, but no less ambitious than either. It has without a doubt the area's most encyclopedic and ambitious cheese program, set in a glass-fronted cheese cave, its contents arrayed beautifully and architecturally in tall columns and fat pyramids. Now add to that a list of more than 300 whisk(e)ys and an outrageous wine list (some of it available via a Coravin program, a curious device that works with a fat surgical needle to extract wine from an unopened bottle, replacing the empty space with inert argon gas) and it's a high-profile new playground for Tampa Bay foodies. Executive chef Chad Johnson and chef de cuisine Courtney Orwig have taken a number of their SideBern's preoccupations and blown them up big. Charcuterie, which will eventually be almost all housemade, for now features a number of lovely terrines, sausages, torchons and pates. And cheeses crop up all over the menu, from a trio of stunning savory housemade macarons to a changing mac and cheese offering. But there are also stunning vegetable preparations: Something described simply as sweet corn marries corn in every guise from ears of caramelized baby corn to corn sprouts, roasted corn niblets, corn nuts and popcorn brought together with grassy-caramely Zamorano cheese and a hint of chile heat. Read a review here.

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