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Timpano Hyde Park Offers Friday Preview Of Coming Daily Lunch Menu


TAMPA, FL — Beginning May 30, diners will be able to satisfy their craving for Timpano Hyde Park’s comfort-classic dishes with a modern twist during their lunch hour.

The popular eatery, nestled in the heart of historic Hyde Park at 1610 W Swann Ave., announced it will open daily for lunch, offering an Italian-inspired, elevated lunch menu with an emphasis on fresh, seasonal ingredients.

Each Friday from 11 am to 4 pm, now through May 27., fans and foodies can preview the spring lunch menu prior to the official lunch launch. In addition to the Friday preview lunches, there will be pop-up retail events featuring Timpano’s Hyde Park retail partners at varied times on the patio through an archway adorned with orange blossoms, entertainment by rotating DJs and a phonebooth photo op.


Meticulously curated by Senior Culinary Director Jason Bergeron and prepared by executive chef Jason Saldutti, the menu features a variety of culinary creations including the Italian Cubano sandwich, Sicilian tuna salad, Tuscan kale Caesar salad or grain bowl and the Timpano Burger topped with fontina bechamel, tomato jam, crispy onions, Nueske’s bacon and arugula.

Lunch service will include Timpano’s trendy Parm to Table Macaroni Experience in which servers prepare bucatini al pesto at tableside in a Parmesan wheel.

Guests can also enjoy a full cocktail menu at lunch featuring favorites like Timpano’s award-winning espresso martini.

Click here to view the new lunch menu.

Then, starting May 30, Timpano Hyde Park will be open every day from 11 am to 4 pm

Owned by the Tavistock Restaurant Collection, an Orlando-based chain restaurant group, Timpano Hyde Park originally opened in January 2005 as Timpano Italian Chophouse.

The restaurant took a hiatus during the coronavirus pandemic, taking advantage of the downtime to reinvent itself. During that time, Michael Ferraro, Tavistock Restaurant’s vice president of food and beverages, oversaw a complete renovation of the restaurant’s interior.

When Timpano Hyde Park reopened a year and a half later in November, it embodied the warm ambiance of a neighborhood kitchen in the Italian countryside during the day and transforms into an energetic neighborhood cocktail bar at night.

With its completely renovated interior, Timpano Hyde Park embodies the warm ambiance of a neighborhood kitchen in the Italian countryside during the day and transforms into an energetic neighborhood cocktail bar at night.

While Ferraro focused on installing new floors, lighting, a new bar and completely renovating the restaurant’s kitchen, Bergeron worked with Saldutti on designing a new menu. The one dish carried over from the old menu is Timpano’s signature old-school, skillet-roasted mussels.

Meanwhile, the restaurant recruited pastry chef Stuart Whitfield to create an indulgent dessert menu centered around Italian specialties.

The result is a 175-seat trattoria with a new attitude and dishes prepared with culinary artistry.

The menu offers a variety of classic dishes with handmade pasta including Pappardelle with black truffle, miso and king oyster mushroom and linguine with Cedar Key clams, garlic, white wine, parsley and chilies.

Antipasti dishes include semolina-dusted calamari with cherry peppers, family red sauce and citrus aioli, Truffle Arancini with molten caciocavallo and charred tomato sauce; Wagyu Beef Carpaccio with fresh truffles, cured egg, Parmesan and arugula; and Mostro shrimp with fennel pollen cocktail sauce and remoulade.

Meat lovers can choose from a Wagyu 8-ounce filet mignon with marsala and foraged mushrooms from Westholme Ranch in Queensland, Australia; a 16-ounce ribeye with fennel pollen and charred lemon; or a Berkshire pork chop with vinegar peppers and onions.

Seafood dishes include herb-crusted Scottish salmon; whole oven-roasted branzino with Florida citrus and salsa verde; fluke picatta with lemon, white wine, capers, butter and herbs; Cape Canaveral shrimp scampi with sweet chili and a housemade Parker roll; and tuna saltimbocca with prosciutto, sage and balsamic brown butter.

On the dessert menu is a bomboloni — a cream-filled cannoli pastry served tableside with warm chocolate and caramel sauce, pistachio cream and a lemon verbena smoke.

There is also tiramisu featuring layers of mascarpone mousse and espresso-soaked ladyfingers, espresso chocolate chip gelato and roasted white chocolate cream, and a flourless chocolate cake with cherry pate de fruit, dark chocolate glaze and chocolate gelato.

Guests can call Timpano at 813-254-2870 or make reservations on the website.


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