The story
In Tampa’s Seminole Heights neighborhood, Rooster and the Till has built a reputation as one of the city’s most exciting dining destinations. The restaurant describes its own food as “approachable and bold” — a fitting characterization for what co-owner and chef Ferrell Alvarez, a 2017 James Beard Foundation semifinalist for Best Chef South, creates alongside his team.
The restaurant opened in 2013 with just 37 seats and a few induction burners. It has since grown into a 72-seat, award-winning establishment that continues to evolve. The menu and wine list are designed for adventurous diners looking to be challenged by new flavors. Dishes change regularly, reflecting the kitchen’s desire to keep both new customers and longtime regulars intrigued.
Rooster and the Till has earned a 4x Michelin Bib Gourmand recognition, an award that highlights good quality, good value cooking. The Tampa Bay Times has also ranked it the city’s top restaurant. The recognition is woven into the fabric of the place, but the team remains focused on the daily craft of cooking and hospitality.
Beyond the regular menu, the restaurant hosts guest chef series and pop-up events, and offers an ever-changing tasting menu. The bar serves a daily happy hour from 5 to 6:30pm, offering a more casual way to enjoy the kitchen’s international-inspired flavors.
The space is welcoming and suited for private events, with custom wine and cocktail pairings available for groups. Parking is available in a lot directly adjacent to the restaurant. All photography is credited to local artist Skyler June.
Rooster and the Till is co-owned by Chef Ferrell Alvarez and his longtime business partner Ty Rodriguez. Together, they have created a spot where the cooking is both grounded and surprising — a place that has earned its place among Tampa’s most talked-about tables.
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