Meet the People Quietly Redefining Florida’s Capital City as a Must-Visit Food City
Cover dish by Pastry Chef Anastasiia Hliieva, The Monroe / Photos by Stephen DeVries /Food Styling by Allene Arnold
Other photos by Rachel Agnello, Visit Tallahassee, Pablo Gabes, courtesy of Visit Tallahassee
Tallahassee, Florida, is having a moment, and not the loud, look-at-me kind, but rather the kind that builds quietly, steadily, and then suddenly becomes impossible to ignore. In addition to being Florida’s Capital City and a bustling college-town hub, Tallahassee has evolved into one of the South’s most compelling culinary destinations, led by chefs and creators who are redefining its flavor from the ground up. What’s emerging is a destination shaped by craft and heritage, and by tastemakers who understand their ingredients and their community.
Conveniently anchored between coastal Florida and the state of Georgia, Tallahassee has always been easy to reach. But now? It’s ready to be discovered. From Midtown’s walkable mix of modern restaurants and independent shops, to Downtown’s growing dining scene and cultural landmarks, to the vintage charm and creative pulse of Railroad Square, to Southside’s soulful food traditions and bold new cocktail bars, Tallahassee is a place where every neighborhood has something to say, and something unforgettable to taste.
If you’ve never thought of Tallahassee as a food destination, now is the time. This is the moment. And these are the tastemakers leading the way.
The Monroe
Executive Chef Lorne Shine
Pastry Chef Anastasiia Hliieva
The Monroe has quickly become a neighborhood staple in Tallahassee, offering modern Americana cuisine in a warm, eclectic setting with an upscale bar, moody indoor dining, and a spacious outdoor patio. From happyhour and jazz nights to weekend brunch, there is always something happening. Creative dishes are presented like works of art, with vibrant colors, layered textures, and thoughtful garnishes, and the cocktail specials transform seasonal flavors into unique concoctions.
Executive Chef Lorne Shine, a Tallahassee native, brings more than 20 years of hands-on experience to the kitchen.Inspired at a young age by time spent in his mother’s and grandmother’s kitchens, Shine’s approach to food centers on connection, joy, and making people feel welcome. His unconventional path, built through learning by doing rather than formal culinary school, shaped a grounded,people-first philosophy that defines the experience as much as the menu at The Monroe.
Executive Pastry Chef Anastasiia Hliieva brings over14 years of culinary artistry to The Monroe. A native of Ukraine and former creative director, her path to pastry is as unconventional as the desserts she crafts today. Each plate reflects meticulous attention to detail paired with bold presentation, resulting in desserts that are as visually striking as they are delicious. In her hands, pastry transcends the ordinary, becoming an art form that delights all the senses.
Tallahassee is a place where every neighborhood has something to say, and something unforgettable to taste.
Backwoods Crossing
Chef Jesse Rice
Chef Tyler Rice
Backwoods Crossing is the result of a lifetime spent close tothe land. Brothers Jesse and Tyler Rice grew up on a 10-acre property in rural North Florida, an upbringing that shaped their deep respect for the earth and its bounty. After training with top chefs in Tennessee, Jesse began growing his own produce and developing season-driven dishes rooted in what the land provides. Teaming up with Tyler, the brothers brought that shared vision to Tallahassee and established their restaurant, Backwoods Crossing.
Today, the restaurant is a true farm-to-table experience, where the menu begins just steps from the kitchen. What started as a few herb beds has grown into a three-and-a-half-acre farmette and chicken coop supplying fresh produce and eggs for the restaurant. Weekly rotating menus showcase North Florida flavors through dishes like stuffed crab balls, jalapeño catfish bites over cheddar grits, garden-driven salads, and locally sourced seafood and meats, all shaped by what is growing, harvesting, and in season.
The Huntsman
Executive Chef and Co-Owner Skylar Stafford
Bar Manager Woody Miner
The Huntsman offers a thoughtfully curated menu focused on wild game, field and stream to table cooking, alongside vegan and vegetarian fare. Seasonal menus are shaped by ingredients at their peak, working closely with multiple farms to ethically source game and incorporate local produce. Guests can experience the kitchen’s approach through guided five-course hunter or gatherer tasting menus designed to highlight both technique and sourcing.
Executive Chef and co-owner Skylar Stafford brings over 20 years of culinary experience to The Huntsman. Having grown up hunting, Stafford brings a deep knowledge of game meats to the menu, creating dishes like Grilled South Texas Antelope and Elk Tataki, both highly recommended by the chef. His leadership and culinary vision continue to guide the restaurant’s distinctive identity.
Behind the bar, Bar Manager Woody Miner brings 18 years of bartending experience from Atlanta, Destin, and Tallahassee, and has led The Huntsman’s craft-forward beverage program since its opening nearly four years ago. His go-to cocktail recommendation, The Huntsman, is an elevated old fashioned featuring a bacon fat wash with wild boar bacon and small-batch Old Soul bourbon, served in a smoked glass.
Charlie Park
Mixologist Lexy Cooley
Located atop the AC Marriott, Charlie Park is a downtown rooftop bar and eatery offering signature craft cocktails alongside a curated selection of wine and beer, all set against sweeping views of Cascades Park. Known for housemade syrups and infusions paired with high-quality spirits, Charlie Park blends elevated drinks with a lively calendar of themed events, private gatherings, and everyday moments.
Mixologist Lexy Cooley has served as CharliePark’s bar manager for the past two and a halfyears. Raised in a family that frequently hosted large get-togethers, she was inspired early to mix flavors, leading to 10 years of food service experience and a strong interest in mixology. Cooley brings leadership and creativity to thebar, along with a passion for health and wellness that informs her bold flavor combinations and helps shape Charlie Park as a thriving community gathering spot.
Black Radish
Chef and Co-Owner Matthew Swezey
Black Radish grew out of years spent learning the business from the inside out. Chef and co-owner Matthew Swezey began his career at Florida State University, where he studied hospitality and later managed campus restaurantsand catering operations. That foundation led him into independent dining, where he spent five years workinghis way through the Seven Hills Hospitality group. When the opportunity came to open his own concept, Swezey partnered with Jesse Edmunds to bring Black Radish to life in 2022.
Swezey’s cooking is personal and intentional, shaped by hisItalian heritage and the influence of his late grandfather. At Black Radish, that shows up in a menu emphasizing vegetable-forward, hyper-seasonal, shareable dishes that allow locally sourced produce to shine, alongside handmade pastas and select seafood and meat offerings. A thoughtful beverage program focused on low-intervention natural wines, draft cocktails, local beer, and house-made low- and zero-ABV options completes the experience.
If you’ve never thought of Tallahassee as a food destination, now is the time. This is the moment. And these are the tastemakers leading the way.
Leon’s At Lake Ella
Chef and Owner Leon Brunson
Leon’s at Lake Ella is a quaint lakeside restaurant set inside a historic stone cottage overlooking panoramic views of Lake Ella in Midtown Tallahassee (open seasonally). At its heart is Chef and owner Leon Brunson, whose work is fueled by community, Southern hospitality, and food meant to bring people together. With the help of local farmers and businesses, Leon’s at Lake Ella focuses on natural, fresh, and flavorful dishes, from quick bites, salads, and sandwiches to the restaurant’s renowned she-crab soup andother comforting classics.
Brunson’s journey to the kitchen has been anything but linear. After culinary school, he earned a degree in neuroscience before returning to his first love, cooking. His story and work ethic have earned national attention, including a feature on Diners, Drive-Insand Dives, a finalist spot on the David Chang–executive produced Secret Chef, and an award-winning documentary capturing the raw reality of opening his first restaurant.
His approach to cooking immerses guests in a Southern hospitality–style experience influenced by international techniques and flavors. Outside the restaurant, Brunson also hosts private dinners, cooking classes, weddings, and events, extending that sense of connection beyond the lake.
