Hotel Haya now offering lunch, appoints new exec chef and director of food and beverage
I don’t live far from Ybor City so it’s always a cool time whenever I find myself down in that area. I’m always imagining how the vibe of Ybor was at least a century ago with the hustle and bustle. It’s been cool to see it become a big tourist destination in Tampa with hotels and restaurants. Hotel Haya, one of the popular hotels in Ybor City, opened in September 2020 to rave reviews.
Hotel Haya recently announced it’s anchor restaurant Flor Fina announced recently their new lunch menu plus the appointment of Nate Hardin as executive chef and Jeff Carlson as director of food and beverage. Hardin was previously executive chef at Steelbach, where he also created other Armature Works eateries Butcher & Barbecue and Stones Throw. Carlson comes to Hotel Haya with an extensive level of experience in the hospitality world including stints in downtown Atlanta and San Diego at Petco Park.
“I’m delighted to be appointed the new Director of Food and Beverage at Hotel Haya and look forward to overseeing the property’s food and beverage operations to further elevate Hotel Haya’s world class service and authentic hospitality for all guests,” said Director of Food and Beverage Jeff Carlson.
Flor Fina is a spot that’s been on my list of places to try in Tampa for the longest. Their most popular handcrafted cocktail, the Painkiller, comes in a peacock cup that is all over Instagram. The restaurant offers an eclectic, coastal menu with Latin-inspired roots. Their new weekday lunch menu is offered to tourists and locals alike Tuesday-Friday from 11 a.m.-3 p.m. and features dishes like their El Cubano sandwich and Salmon Ceviche bowl.
“We’re thrilled to showcase Flor Fina’s new lunchtime dining and invite guests to experience lunch in addition to our dinner and brunch menus,” said Executive Chef Nate Hardin. “As Executive Chef at Hotel Haya, I look forward to working with this talented team to highlight the unique cultures and flavors that inspire and further enhance Flor Fina’s culinary offerings.”
Header photo c/o Flor Fina Facebook