"This is just the way it is. You just shut up and work."
-- Daniel DeVino
wo years ago, primetime reservations at the downtown Tampa restaurant Ebbe were in high demand.
Diners shelled out nearly $400 a head for Scandinavian-inspired meals that included dishes like cantaloupe paired with trout roe, pheasant coated in bee pollen and Jerusalem artichoke eclairs.
Under the vision of Swedish chef Ebbe Vollmer, the restaurant netted a coveted Michelin star within its first year.
A few months later, the Tampa Bay Times included Ebbe on its list of Tampa Bay’s Top 30
Restaurants. But inside the restaurant, a different story was unfolding.
Read more at the Tampa Bay Times