Grass-fed beef tartare on fried Cuban bread with golden raisins, mostarda, smoked olives, and sofrito. Tampa modern Latin fusion tartare — smoky, sweet, crunchy Picadillo tar tar appetizer. — Picadillo Tar Tar - Grass-fed beef tartare on fried Cuban bread with golden raisins, mostarda, smoked olives, and sofrito.

After two years of planning, Chef Suzanne Lara debuted her namesake restaurant, Lara, in Ybor City in January 2025—initially as a cocktail bar, before gradually expanding into the whole culinary experience it is today. Lara’s roots trace back to Ella’s American Folk Art Café in Seminole Heights, followed by time in the kitchens of Cass Street Deli and the acclaimed Rooster & the Till.

Her 20-item menu brims with dishes that demonstrate attention to detail and technique, reflecting the chef’s over 20 years of experience in fine dining. Unique riffs on classic French dishes show up throughout the menu. Think Picadillo tartare (the menu calls it “tar tar”) heaped onto fried Cuban bread, or a medallion of foie gras perched on vanilla-brioche French toast with miso caramel. These are just two examples of how Lara’s kitchen playfully bends fine-dining tradition into something distinctly personal. The kitchen’s palette extends far beyond France—Filipino, Korean, and funkily reimagined Tampa favorites are also a part of the mix.

The apothecary bar with its “Library of Libations” is a ten-seat, mirror-backed beauty, lined with high-end booze and jars of dried citrus garnish, and looks like, well, an apothecary. The beverage menu is full of crafty creations, clever cocktails, low-ABV and zero-proof options, as well as a solid beer and wine list. There’s also a speakeasy-style bar upstairs—used mainly for pop-ups—hidden behind sliding bookcases. A retail nook called The Bazaar, which sells books, kitchenware, and chef attire, is also located in the loft.

There’s an unmistakable sense of community here. Pop-up bartenders, chef takeovers, and culinary cameos keep the local scene vibrant. On the first Monday of every month, Lara hosts a guest chef pop-up, which recently included co-chefing with Chef Mo of The Barria Bros Tacos, and an upcoming venture featuring the chefs from Wild Child St Pete. Last month, Chef Lara returned to her alma mater, Rooster & the Till, for a guest appearance. It’s a creative cross-pollination among Tampa’s chefs and a great way to keep things fresh for customers, build a community among hospitality folks, and keep Tampa’s food scene dynamic. Other pop-ups include art shows and musicians.

What We Ate

The marketing model here is curious. The restaurant’s website is little more than a digital calling card—a minimalist splash page with no menu, links, or “about us” section, just an explanation of the symbols in their logo. The only interactive feature is a link to sign up for their email newsletter. Most of the available info about Lara lives on Instagram, where they post updates about events and collaborations. I could not find an updated menu anywhere, on social media or otherwise. (But you can see one below.) Yelp’s versions were all old. During my first visit, Chris, the bomb bartender, mentioned a pop-up scheduled for the following weekend. When I went online for details, there was nothing—no post, no page, no mention. Maybe that’s why the newsletter exists: a modern-day whisper network for those in the know. After all, there is a speakeasy.

An eclectic mix of metal and post-punk music, featuring artists like Marilyn Manson, Alien Sex Fiends, and Soft Kill, plays at an elevated volume in the evening, setting the vibe for the venue. Finishing touches, such as colorful dishes and gold flatware, add to the refinement (and make food photography fun). Service is fast, friendly, and knowledgeable. Prices are reasonable, especially given the quality and breadth of the food. Street and lot parking are available throughout Ybor.

Lara is open four days a week, from Thursday through Saturday from 12:00 – 12:00, and Sunday from 12:00 – 6:00. They do not take reservations, and tables are available on a first-come, first-served basis. Or, sit at the bar and take in the apothecary action!

If you are a foodie who appreciates the nuance of a finely crafted plate, or you are ready to experience a sampler of globally inspired dishes in an upbeat atmosphere with excellent service at a decent price, Lara should be on your list

Drug Eggs, Fried Cuban Bread, and Foie Gras—Welcome to Lara

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