Tampa’s culinary landscape is poised for a dramatic transformation as spring 2027 approaches. Next Level Brands (NLB), the powerhouse hospitality group behind local favorites like Boulon Brasserie and Forbici, has officially unveiled the architectural and culinary vision for its most ambitious project to date: Matilde.
Situated on the ground floor of the prestigious Arts & Entertainment Residences (AER) at 300 W. Tyler St., Matilde is being designed as a coastal Mexican steakhouse that seeks to redefine the luxury dining experience in downtown Tampa. Combining live-fire cooking, an agave-forward beverage program, and a design language rooted in contemporary Mexican aesthetics, the 7,600-square-foot establishment aims to serve as a bridge between the vibrant energy of Mexico City and the sophisticated, growing urban center of Tampa.
Main Facts: A New Pillar of Hospitality
Matilde is not merely a restaurant; it is a manifestation of four core pillars: gracious hospitality, live-fire Mexican cuisine, agave-centric mixology, and high-concept art and design. With a sprawling footprint, the venue is engineered to accommodate 195 indoor guests, 92 outdoor diners, a 50-seat bar, and a dedicated 40-person private dining room.
The restaurant is slated for a spring 2027 grand opening, promising to offer a seamless transition from refined daytime dining to a high-energy, late-night atmosphere. This flexibility is a deliberate strategy by NLB to capture the diverse needs of Tampa’s downtown professionals, tourists, and nightlife seekers.
The Chronology: From Concept to Cultural Immersion
The journey toward Matilde began long before the renderings were unveiled in 2024. The project was officially announced in May, but the soul of the restaurant was forged in the neighborhoods of Roma Norte, Condesa, and Polanco in Mexico City.
The Research Phase
Next Level Brands founders Jeff Gigante and Joe Guggino, accompanied by Director of Operations Heather Rivas and Culinary Director Jacob Rios, undertook extensive research trips to Mexico. Rather than simply sourcing recipes, the team sought to understand the "connective tissue" of the Mexican dining scene. They explored local markets, celebrated taquerias, high-end cocktail bars, and architectural studios.
What they discovered was a culture of hospitality that felt both deeply traditional and startlingly modern. They observed how regional techniques—like the use of specific moles or the art of the open flame—were being reinterpreted by a new generation of chefs. This "layered experience," where architecture, music, and service coalesce, became the blueprint for Matilde.
The Naming Origin
The name "Matilde" serves as a poignant tribute to the Colombian grandmother of co-founder Andrew Wright. An artist and storyteller, she was known for her warmth and ability to make every guest feel like a member of her own family. By naming the restaurant after her, the founders are setting a high bar for service, aiming to translate her personal spirit of generosity into a professional, world-class hospitality model.
Culinary Vision: The Hearth at the Center
Culinary Director Jacob Rios is spearheading a menu that moves away from standard steakhouse tropes. The kitchen will be anchored by a massive live-fire hearth, which will serve as the engine for the restaurant’s flavor profile.
The Menu Development
The culinary team is currently experimenting with a menu that balances premium proteins with the complexity of Mexican spices and traditional preparations. Key dishes in the exploration phase include:
- Shrimp Aguachile Negro: A refined take on the classic coastal dish.
- Hearth-Roasted Chicken: Featuring a complex mole negro.
- Heritage Pork Chop: Served with a traditional pipián verde.
- Lamb Shank Barbacoa: Emphasizing the deep, slow-cooked flavors characteristic of Mexican heritage cooking.
- Tacos: A blend of upscale cuts, including Rib Eye and Pork Al Pastor, designed for sharing.
For daytime service, the menu will pivot toward lighter but equally intentional offerings. Brunch and lunch guests can expect a variety of options ranging from chilaquiles and carne asada to artisanal conchas, churros, and upscale tortas.
The Agave and Viticulture Program
The beverage program is designed to complement the smoke and spice of the live-fire menu. While the spotlight will undoubtedly be on an extensive collection of high-end tequilas and mezcals, the cocktail program will utilize fresh-squeezed juices and seasonal ingredients to provide balance.
Complementing the agave spirits will be a globally curated wine list. Rather than adhering to traditional steakhouse wine lists, the team is selecting wines from Mexico, Spain, and the Southern Hemisphere—regions chosen specifically for their ability to pair with the depth and acidity of the food.
Design and Atmosphere: The Atelier Zébulon Perron Collaboration
Next Level Brands has partnered with the acclaimed design firm Atelier Zébulon Perron (AZP) to translate their vision into a physical space. The renderings reveal a bold, atmospheric environment that plays with light, shadow, and texture.
Architectural Highlights
The space will feature 25-foot ceilings and floor-to-ceiling windows that provide sweeping views of the Tampa riverfront. AZP’s design philosophy focuses on the contrast between raw, industrial materials and refined detailing. The restaurant will feature:
- Elemental Design: A focus on fire (the hearth), water (the river views), and earth (lush interior greenery).
- Lighting: Carefully curated to shift the room’s mood from the bright, airy feel of a daytime lunch spot to the intimate, moody, and sophisticated atmosphere required for late-night dining.
- Spatial Flow: A layout designed for both privacy and communal energy, ensuring that a spontaneous solo diner at the bar feels as comfortable as a large party in the private dining room.
Official Responses and Strategic Implications
Jeff Gigante, founder of Next Level Brands, emphasized that Matilde is intended to be a departure from what the Tampa market has come to expect. "Matilde is a concept we’ve put a lot of care into, and we want it to go beyond what guests might traditionally expect from a steakhouse," Gigante said. "Our time in Mexico City helped us bring that vision into focus and inspired us to think more deeply about the connection between food, beverage, and culture."
Implications for the Tampa Market
The entry of Matilde into the AER building signals a broader trend in Tampa’s real estate and dining sectors. Developers are increasingly seeking out high-concept, experiential restaurants as anchor tenants for luxury residential towers. By placing a 7,600-square-foot flagship in the heart of the Arts & Entertainment district, Next Level Brands is betting on the continued maturation of downtown Tampa as a destination for high-end culture.
Furthermore, with Heather Rivas leading the operational development, the restaurant will leverage the existing operational infrastructure of the NLB group, which already includes successful concepts like Union New American and Forbici. This provides a level of stability and logistical expertise that is often missing in ambitious new restaurant launches.
Conclusion: A New Standard for 2027
As construction moves forward, the industry will be watching Matilde closely. It represents a significant investment in the idea that Tampa’s dining scene is ready for a more nuanced, globally influenced approach to fine dining. By combining the soul of traditional Mexican hospitality with the high-stakes environment of a premium steakhouse, Next Level Brands is positioning Matilde to become a definitive landmark in the city’s skyline.
With the scheduled opening in spring 2027, the coming months will likely see further announcements regarding executive staff, specific menu rotations, and pre-opening events. For now, the renderings serve as a promise of what is to come: a place where the fire of the hearth meets the warmth of a grandmother’s table, right in the heart of Tampa.
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