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A major renovation in the dining room has made one of the area’s more swanky restaurants more contemporary. The renovations made their way into the kitchen, too, where fruits are being compressed and fish are being cooked in warm water baths. The black grouper cooked sous vide and served over rice, beets and fennel with a bonito broth is intoxicating. Prepare to be pampered. Dinner only.
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For errors and omissions, please e-mail calendar@tampabay.com. Reviews are written by Tampa Bay Times and tbt* staff. Our reviewers dine anonymously and unannounced, and the Times pays all expenses. Advertising has nothing to do with selection for review or assessment. Important: Hours, prices and other information can change frequently. Please call ahead to confirm information.