Executive Chef Dernier Buleje Introduces Loup De Mar, the Delmonico, Truffle Sacchetti and Playful, Vibrant Dishes to Inspire Memorable Dining Experiences


Tampa Bay, FLA (March 4th, 2024) – Dining Redefined: The Dan’s Executive Chef Dernier Buleje is rolling out his new Dinner Menu, available beginning March 5th. The new menu is inspired by vibrancy and local culture, enhancing steak and seafood dishes, and creating memorable experiences. 


Q&A with Executive Chef Dernier Buleje

Can you share the inspiration behind the new menu, and how did you approach the creative process in designing it? I focused on staying true to our identity while emphasizing on adding more vibrant options, enhancing our seafood and steak options, making sure this is something for everyone, we kept our greatest hits and increased the menu by 30% in all categories.  I want each dish to be memorable not only visually but also to tell your palate a story as you enjoy each bite. 

Are there any unique or signature dishes on the new menu that you’re particularly excited about, and what makes them stand out? Our Citrus Hummus starter is amazing, it hits all flavors, spice from the harissa glazed carrots, Greek yogurt crema, broccolini pistou is vibrant and full of umami and citrus.   

What is your favorite dish on the menu? It’s a close tie between the Loup de Mar and our Shrimp and Grits both two completely different flavor profiles showcasing our new direction. 

Are there any specific cooking techniques or culinary styles that play a significant role in the new menu? We are focusing on fresh, vibrant and well-balanced flavors. Really allowing the star of each dish to shine through while the added ingredients and cooking techniques assist in elevating the star of each dish. 

Were there any challenges or unique considerations you faced when developing this menu?  Making sure we really focused on staying true to the DNA of the restaurant while still being able to tell the story of where we are going. 

In your opinion, what sets this new menu apart from others in the area, and what do you hope diners will experience when trying these dishes? Our focus on bold and vibrant flavors, local culture and making sure our food is inspired by lifestyle ways versus trend heavy.




Patatas Bravas | Smoked Pimenton, Roasted Garlic Aioli

Dates In A Blanket | Goat Cheese, Nueskes Bacon, Pink Peppercorn Honey

House French Onion Dip | Wavy Chips, Honey Ale Onions, Chives



Brussel Sprouts | Tasso Ham, Honey, Granda Padano

Citrus Hummus | Roasted Rainbow Carrots, Harissa Glaze, Broccolini Pistou, Pepitas, Crème Fraiche, Naan Bread

Crispy Fried Green Tomatoes | Pimento Cheese, Heirloom Cherry Tomatoes, Picklet Onion, Rocket Greens, Creole-Honey Vinaigrette

Fried Calamari | Cherry Peppers, Herbs, Corn Flour, Sweet Bail Dressing

Grilled Gulf Shrimp | Avocado, Florida Orange, Rocket Greens, White Lightning Aioli

Pork Belly | Sherry Raisins, Pistou, Yellow Corn Grits

Octopus | Artichoke, Potato, Roasted Red Pepper, Herbs, Garlic Aioli

Oysters On The Half Shell | Chilled, Pomegranate Mignonette Or Broiled, Maître Di Butter, Pecorino Romano

Lobster Mac + Cheese | Three Cheese Mornay, Orecchiette, Brown Butter Crumb

Beet and Burrata | Sesame Spiced Honey, Fennel, Citrus, Ciabatta

Knife And Fork Caesar | Croutons, Tomato, Grana Padano

The Dan Wedge | Baby Iceberg Lettuce, Nueskes Bacon, Roasted Corn, Tomato Relish, Cucumber, Pickled Egg + Blue Cheese Buttermilk Dressing



Shrimp And Grits | Gulf Shrimp, Calamari, Tasso Gravy, Gouda-Yellow Corn Grits

Crispy Red Snapper | Sweet Potato Hash, Asparagus, Cider Reduction

Loup De Mer | Tomatoes, Olives, Pickled Onion, Arugula, Parsnip Velvet, Herbed Salsa Verde

Truffle Sacchetti | Mascarpone, Asparagus, Wild Mushrooms, Parmesan Cream

Lamb Pappardelle | Sugo, Peas, Kale, Rosemary, Pappardelle, Grana Padano

Amish Roasted Half Chicken | Thyme-Honey Butter, Corn Succotash

Short Ribs | Wild Mushrooms, Asparagus, Lardons, Truffle Cream, Parsnip Velvet

The Dan Burger | Pimento Cheese, Nueskes Bacon, Pickled Onion, Arugula, White Lighting Aioli

Bavette Steak | Herb Salsa Verde, Artisan Greens, Parsnip-Potato Puree

Pork Iberico | Pluma Loin, Carrot Puree, Cherry Pepper, Crispy Brussels Sprouts

Delmonico | 12 oz. Dan Sauce, Artisan Greens, Rosemary Fries



Bourbon Bread Pudding Plantain Foster | Sauce, Pecans, Vanilla Gelato

Key Lime Cheesecake | Strawberry Meringue

Gelato | Vanilla, Chocolate, Or Salted Caramel


Dining Room + Interior Bar

Restaurant Exterior

Reservations OpenTable or (813) 318–9719.


THE DAN: Settled in Downtown Tampa at Hotel Flor, The Dan is a modern fusion of Gulf Coast cuisine and old school speakeasies. The Dan serves dinner seven days a week, weekday lunch, and weekend brunch coming soon. The restaurant is located 905 N Florida Ave, Tampa, FL 33602 – entrance on Cass St. www.dineatthedan.com 


EVOLVE & CO: Evolve & Co is a full-service advertising agency located in downtown St. Petersburg, Florida. The company is a collective of brand strategists and creatives, specializing in the lifestyle vertical. The firm is located at 475 Central Avenue Suite M7, St. Petersburg, Florida 33701. www.evolveandco.com 


Editors: For details, or to schedule an interview, contact Lisa Williams lisa@evolveandco.com  or 727.490.9835.

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Lisa Williams

Author Lisa Williams


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