“It is all about the guest,” said Antoine Ludcene executive chief of Timpano Italian Chophouse when asked what made brunch at Timpano’s special. And it is true. I have never seen a chief more engaged with his guests.
From making special dishes to order to slapping aprons on patrons and bringing them into the kitchen to give them a personal demonstration, Chief Ludcene treats each guest through the door like family. He also invites regulars to periodic tastings and consistently changes his menu (including brunch) in an effort to better give his customer’s not only what they want, but also how they want it. Every member of general manger Stephen Hickey’s staff does a great job making you feel welcome and well taken care of. And oh yeah, the food is fantastic too.
For brunch at Timpano’s, I almost always order the egg and cheese panini (farm fresh whipped eggs with provolone cheese, capicola ham and sundried tomato pesto served potato-wedges). The potato wedges themselves are worth mentioning. They are lite, crisp, tender, and well seasoned. The spice of the panini’s capicola ham works nicely with the creaminess of the provolone, the herby flavor of the pesto and the delicious firmness of the whipped eggs. I prefer to sit at the bar and order large cups of always freshly brewed black coffee and ice water from Kim, who always takes great care of us, to balance out that meal.
If you’re in more of a party mood, start your dinning experience with a momsia. Be sure to order it with a side car of Grand Marnier. Or create your own Bloody- Mary from the fresh sidebar made with Finlanda vodka.
Then order the Chairman’s Eggs Benedict (toasted English muffins, grilled medallion of filet and poached eggs topped with hollandaise sauce served with Timpano style home fries). This plate, like it’s namesake, is in charge. After all, the name of the restaurant has the word chophouse in it and Timpano’s beef never disappoints.
The eggs are poached to perfection and the English muffin holds it all together with a dreamy hollandaise and egg yoked soaked chewiness. Any one of the three Italian bottle beers on the menu would go well with this hearty dish, but my favorite is the Morritti La Rosa.
Brunch Timpano style also includes: The Sinatra Breakfast, Italian style French Toast (a good choice if you’re hungry for something on the sweeter side),Tuscan Style Steak and Eggs (another personal favorite), Timpano Frittata, and Belgian Waffles. Toasted bagels and cream cheese, home fries, sourdough toast with jelly, applewood smoked bacon, and fresh fruit are offered as sides.
I would be remiss if I failed to mention how much I also enjoy listening to the talented and hip Ian and Evan Koteles of 10th Concession who perform at Timpano’s during brunch on Sundays. Their two folk guitar sound, dashing appearance and vocal harmonies are a flawless fit. They play loudly enough to be clearly heard, while at the same time, keeping the volume at a conversational level. No small feat for a room of that size.
Timpano’s serves brunch every Saturday and Sunday 11am – 4pm.
About the Author
Jason Robert Miller lives and plays in Tampa. You can find him playing music and sampling food and drinks throughout the Tampa area. For more info about Jason and his music check out 5 Bees Records.