Chef partners Michael Mina and Don Pintabona’s full-service restaurant, the Italian-inspired restaurant FarmTable Cucina, focuses on fresh, house-made, rustic, Italian-inspired cuisine, influenced by seasonal, regionally-sourced and carefully-curated ingredients. Dishes will include favorite house-made pastas, pizzas and fresh breads.
FarmTable Cucina décor is rustic and casual with significant enhancements made to the al fresco dining patios. A private back patio space will be outfitted for intimate outdoor seated dinners of up to 10 or reception gatherings of up to 20. The front and center patio dining capacities will be significantly increased to feature an additional 56 dining seats, brand new outdoor furniture and Italian countryside-inspired landscaping. The expansion features a total of 224 seats available throughout the bar, indoor and outdoor dining spaces.
The restaurant’s dedicated culinary team continues to be led by Executive Chef Jeffrey Hileman. Hileman works in close conjunction with Sous Chef Jeff Thornsberry, to elevate and expand the Italian-inspired offerings at FarmTable Cucina.
Since its inception as a small plate wine bar in 2014, FarmTable has had an Italian-inspired direction. As it grew into a full-service restaurant, Italian ingredients and cooking methods have been used throughout the menus and dishes with an Italian background were always guest favorites.
Menus & Events
Monday – Friday from 5-7pm and Sundays after 5pm
$7 Featured Wines by the Glass, Well Drinks & Bartender’s Choice Cocktail
$4 Local Draft Beers
$7 Snacks & $9 Pizza
$5 MOVIE TUESDAYS
Catching a $5 movie at AMC Sundial? Join us with afterwards and show us your ticket for $5 off your check
$10 minimum per person; discount is per movie ticket
Enjoy Half-Priced Wine Bottles from our full Wine Collection every Wednesday ALL DAY!
Wines by the Glass offerings are excluded
THE CHEF’S TABLE
An 8-course culinary experience offered on Thursday, Friday and Saturday evenings in the Private Dining Room. Click Here for more information and to buy tickets
MAKE A RESERVATION AT FARMTABLE CUCINA
Large Party Contact
10 –26 Seats Private Dining | 50 standing reception | Second-floor buyout
In the spirit of family, allow FarmTable Cucina to create the event of your dreams that combines our rustic, casual ambiance with decadent food and top-notch service. Family-style menus and multi-course tasting menus featuring the best ingredients from the market downstairs are offered alongside our extensive selection of wine, cocktails and locally-brewed beers. From intimate events of 10 to receptions of 200, FarmTable Cucina is the premier event destination of choice in downtown St. Petersburg. The Chefs of FarmTable Cucina are delighted to create one-of-a-kind experiences for guests and custom tasting menus are available upon request.
PRIVATE DINING ROOM
Capacity: 12 (seated)
MAIN DINING ROOM
Semi-Private/Half Buyout: 20-50 (seated)
Indoor Restaurant Buyout: 70 (seated)
Full Restaurant Buyout Reception: 150
Center Patio: 75 (seated)
Center Patio Reception: 100
Rear Patio: 10 (seated)
Rear Patio Reception: 20
Food & Beverage Minimums apply and vary based upon seasonality and availability. Service charges & event fee are additional. Based upon group size and menu selections, equipment rental and set up fees may apply. Additional requests for florals, decor, etc. can be arranged with local partners.
Chef Jeffrey Hileman is the Executive Chef at LOCALE Market and FARMTABLE Cucina. He arrived in Saint Petersburg in 2014 to launch the one-of-a-kind gourmet market, bringing his rustic yet refined recipes and a philosophy that great ingredients and flavors should always be at the heart of any recipe.
Jeffrey graduated with a Culinary Arts degree from the Charlotte campus of Johnson & Wales in 2008, Jeffrey began his culinary career with the MINA Group in 2009 at Bourbon Steak at the Four Seasons Georgetown in Washington, DC.
A year later, he was promoted to Sous Chef, overseeing the storied Seasons Restaurant at Four Seasons Georgetown. During his time there, Jeffrey and his team catered to some of the biggest names in politics and entertainment, earning the reputation as “the” place to be in D.C. for a power breakfast. During this time, Seasons also received nods for “Best Brunch in Washington” from multiple media outlets.
From the Four Seasons, Jeffrey was promoted to Executive Chef of MINA Group’s, The Handlebar, in Jackson Hole, Wyoming. As part of the opening team, he worked side by side with Chef Mina on menu and recipe development.