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.
SNACKS
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
APPETIZERS
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
MAIN COURSES
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
DESSERTS
Bourbon Bread Pudding Plantain Foster | Sauce, Pecans, Vanilla Gelato
Key Lime Cheesecake | Strawberry Meringue
Gelato | Vanilla, Chocolate, Or Salted Caramel
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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