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Armature Works is pleased to present Dinner on the Rooftop; a seasonal dinner series hosted along the riverfront at Armature Work’s Rooftop 220.

The second event of the series will feature:

Steelbach X Rocca, Alla Griglia

The jointly curated collaboration dinner by Chef David Puatu of Steelbach and Chef Bryce Bonsack of Rocca will be centered around the art of preparing food on the grill, or Alla Griglia.

Enjoy exhilarating flavors composed by these two renowned chefs as they collaborate on an 8 course dinner, made exclusively for you, in a beautiful, outdoor setting along the river at Rooftop 220 at Armature Works.

The concepts will alternate on each course while attendees will be able to watch the chefs in action from the adjacent pop-up kitchen on the rooftop.

Each course will be expertly paired with a wine program selected by each concept’s sommeliers. Tickets to the event are $165 and include 8 courses, wine pairings, gratuity, live music, and an unforgettable pop-up dining experience under the stars.

Purchases tickets HERE.

MENU:

APERITIVO

chicken liver mousse pretzel toast, caciocavallo crostini

ASPARAGUS

heirloom tomato, anchovy, thai basil,

LOBSTER & KING CRAB

cucumber, calamansi, sesame

OKINAWA SWEET POTATO

lardo, fennel pollen, lemon

WILD PRAWNS

nduja xo, sorrel

VENISON

beetroot, currant, sauce bordelaise

BISTECCA alla FIORENTINA

45 day dry aged, bagna verde, vin cotto

KAFFIR LIME CUSTARD

florida strawberries, black lime merengue

 

MEET THE CHEFS….

Chef Bryce Bonsack of Rocca:

Bryce Bonsack is the Executive Chef and Partner of Rocca. Although a Tampa native, he honed his craft living and working in Monforte d’Alba, Italy as well as working at multi Michelin starred New York City restaurants Blanca and Corton. Shortly after opening, Rocca was given the Tampa Bay Times first and only 10/10 review by food critic Helen Freund. In October 2020, Bryce was named “Best Chef” Critic’s Pick by Creative Loafing. His menu at Rocca is ever changing, inspired by the finest Italian ingredients and the abundance of his mother’s garden.

Chef Dave Puatu of Steelbach

Chef David Puatu graduated from The Art Institute of Philadelphia. He started working at restaurants while attending school in Philadelphia. He interned at Le Bec Fin for Chef George Perrier. He worked for awarding winning chefs during His time in Philadelphia – Chef Morimoto, Chef Jose Garces, and Chef Marc Vetri before coming on board at Bobby Flays Steakhouse as a cook and promoted to Sous Chef. He moved to Tampa as Executive Chef of Council Oak Steak & Seafood and opened various new restaurants. He is currently the Executive Chef of Steelbach.

Organizers

Armature Works
Steelbach
Rocca Tampa

Venue

Rooftop 220
220 w. 7th Ave
Tampa, FL 33602 United States
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