French-Style Elegance Makes Way To Water Street With Boulon Brasserie

TAMPA, FL — Just three weeks after officially opening its doors, Boulon Brasserie in Water Street Tampa is earning high praise from foodies throughout Tampa.

Next Level Brands — consisting of partners restaurateur Jeff Gigante; real estate entrepreneur Andrew Wright and attorney/investor Joseph Guggino — opened Boulon Brasserie, this second concept, on Jan. 24.

An homage to the popular French bistro, Boulon is meant to be a gathering place where good food, good wine and better company come together to create joie de vivre.

Joining the opening team is Executive Pastry Chef Summer Bailey who, along with Executive Chef Habteab “Hab” Hamde, is well-known in Tampa’s culinary scene. Bailey’s resume includes a bevy of New York heavy-hitting positions including stints at Christina Tosi’s Momofuku’s MilkBar and Andrew Carmellini’s The Dutch. Hamde and Bailey will work in harmony with front-of-the-house lead, General Manager Heather Rivas, who joins the team from the celebrated Husk in Savannah, Georgia.

“The key to a successful expansion is about finding the careful balance between a community-first approach and sourcing for best-in-class talent,” said Gigante. “Boulon Brasserie is just that — a brilliant cast of leaders who will give our diners the best of what Tampa dining has to offer."

Boulon Brasserie makes a grand curbside appearance, situated on the ground floor of Thousand & One, Water Street Tampa’s trophy office.

“From date nights and special occasions to your neighborhood happy hour spot, Boulon offers laid-back luxury,” said Gigante. The restaurant is open for lunch and dinner service Tuesday through Sunday, and is closed Mondays.

Boulon Bakery is slated to open daily in the coming weeks.

An extensive menu, described as “French by way of America," focuses on locally sourced ingredients, freshly caught seafood and modern interpretations of classic French preparations.

A selection of seven hors d’oeuvres range from traditional to playful and include Escargots En Croûte ($16) with garlic herb butter; Blue Crab Beignets ($24) with spicy remoulade; Steak Tartare ($19) with garlic aioli, capers and fine herbs; and Shrimp Nola ($23) with creole spice along with charcuterie ($23/$43) that can be supplemented with Torchon De Foie Gras.

A selection of three salads ($13-$25) can be accompanied by various proteins and two soups including a traditional Onion Soup Gratinée and Tomato Bisque (both $14).

Main items like a Steak Frites ($36-$85), which can be made vegetarian with a cauliflower steak, and Moules Frites ($26), which offers a heaping pile of PEI mussels in white wine and fries, showcase classic brasserie staples and are available during lunch, brunch and dinner.

A quintessential Le Burger ($19), an Omelette Gruyère with farm eggs and Gruyère fondue and an interpretative Duck Confit ($36) served with savory crêpes, cherry-hoisin and crispy vegetables are offered along with specials like a Lobster Pot Pie ($45) and Scallop Risotto ($44).

Gigante said dining at Boulon is meant to be as approachable and delicious as it is grand and over-the-top.

Extravagant dishes include show-stopping seafood towers (available during all meal periods) sized in Petit ($90) and Grand ($150) sizes, while caviar service includes a choice of Kaluga Hybrid ($90) and Ossetra ($150), both priced by the ounce and served with brioche, blinis, crème fraîche, egg, shallot and chive.

No meal at Boulon is complete without dessert, and four of Bailey’s handcrafted specialties are available — Crème Brûlée, Profiteroles, Warm Butter Cake and Bread Pudding with bananas and rum. Bailey will also oversee all breads and pastries for Boulon Bakery.

Along with a wide selection of wines, Boulon offers a selection of crafts cocktails. A Sans Espirits features two mocktails; beers include local city favorites from Cigar City and Coppertail Brewing; and a selection of eight signature cocktails include modern interpretations of classic concoctions, with names that play on French-related pop culture. The fruity Tour de France ($16) includes Calvados, banana liqueur, fennel shrub and hard cider while Boulon’s Amalie Crusta ($18) with Remy 1738 Cognac and Boulon Rouge ($18) features with Michter’s Rye, Benedictine, Campari, Giffard Cacao and truffle honey.

Gigante appointed award-winning architects Atelier Zebulon Perron to bring the expansive 7,097-square-foot space to life. Specializing in commercial development, AZP’s designs are an homage to the grand brasseries found in Paris.

Classic elements at the core of the design include a central column, a dramatic symmetrical bar that spans the length of the room—a typical feature found in a brasserie — and a glass façade on the exterior that creates a grand effect. The space is able to accommodate approximately 275 including exterior seating with a private dining room for 40, which leads out to a private patio that can accommodate another 40 guests.

Boulon Brasserie is located at 1001 Water Street, Tampa, and is open for lunch Tuesday through Friday from 11:30 a.m. to 2:30 p.m. and Saturday and Sunday from 11 a.m. to 2:30 p.m.; with dinner Tuesday and Wednesday from 5 p.m. to 11 p.m., Thursday to Saturday from 5 p.m. to midnight and Sunday from 5 p.m. to 10 p.m..

To make reservations, click here.