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Fat Beet Farm on Instagram — Starting our 9 acre farm in Tampa, FL🌱

Bonefish Grill co-founder developing organic farm/restaurant concept in Oldsmar

New farm-restaurant concept coming to Tampa

Fat Beet Farm In The News

Fat Beet Farm has recently partnered with Noble Crust (owners TJ Theilbar, John Mays, and Jeff Strouse) on the operation of a farm commissary to process food specifically tailored to Noble Crust’s Menu. The temporary commissary is on 4th street, blocks away from the restaurant, allowing for quick and efficient deliveries. The commissary supplies Noble Crust with custom ingredients and menu items such as their signature Pesto, handmade Sweet Potato Ravioli, Pancetta, in-house stretched Mozzarella, and many more. The partnership between Noble Crust and Fat Beet Farm allows the restaurant to focus on serving the highest quality dishes while the Farm Commissary focuses on the sourcing and processing of the freshest quality local ingredients. ​


In addition to the farm property and commissary kitchen, there will be two on-site restaurants. The Noble Crust owners will partner with Curci on developing all of the restaurants on the farm and any future projects. Robin Reinsmith, the Executive Chef at Noble Crust, will also be a part of all Fat Beet Farm restaurant group concepts. The first of the two will be a small drive-thru breakfast concept called Soul Biscuit Roadside featuring a Heart and Soul menu. The Heart side of the menu will offer tasty, nutritious options such as smoothies with seasonal fruits and vegetables, wraps, and quinoa oatmeal bowls. The Soul side will offer more indulgent southern fare such as hot, fresh biscuits filled with fried chicken, house smoked brisket, or farm eggs. Additionally, the signature restaurant, Fat Beet, will serve the highest quality local food and cocktails from only known sources. The New-American Farm to Table restaurant will showcase the bounty of the gulf coast and the south, as well as host patrons in a polished cozy environment with great service and a unique farm dining experience. ​


The commissary will streamline prep for multiple restaurants, using as many local ingredients as possible. In addition to processing all of its own products, Fat Beet Farm(the Curcis) will also use produce from local farmers, day-boat catch from Tampa Bay, and local artisanal craft producers. The items are all processed in one place to allow restaurants to more effectively use the local products at lower costs. Going “local” also allows these restaurants to receive ingredients at the peak of ripeness and flavor, eliminating shipping and transportation complications. A few of the products that the Fat Beet Commissary will produce are native honey, cheese, sausage, eggs, fruit pies(plus jams and jellies), and in-house butchering for day-boat fish and meats. Curci’s Daughter Kate, a graduate from the Culinary Institute of America where Tim is on the Board of Trustees, runs the farm commissary.​


Learning opportunities

School Programs

If you have a genuine passion for helping communities prosper, we need your touch. Let your students help in the planting and harvesting.

On Site Education

Spending time with your community's a great feeling. Come join us in a free farming lessons and see what it takes to sustain the farm. 

Till the Soil 101 - Basics

Sat, 02/02/2013 - 11:00am - 11:45am


Harvesting the Fruits of Labor

Sat, 02/09/2013 - 11:00am - 11:45am


Off the Grid: Clean Power

Sat, 02/09/2013 - 12:00pm - 12:45pm

Tim and Jen Curci, Co-Founder of Bonefish Grill, break ground on

Fat Beet Farm in order to bring a “Local Bounty” to Tampa Bay. 

Tim and Jen Curci are developing a 9-acre farm property on Tampa Road. Using Tim’s passion for food and restaurants, and Jen’s love of farming high quality ingredients, they will build a vibrant resource for the community; the Fat Beet Farm Project. They will showcase multiple modern high-yield farming methods, work with student interns to understand the science of sustainable agriculture, and grow beautiful show gardens through which patrons are encouraged to walk through with a glass of wine before their dinner. With sustainability always in mind, the farm will use many of its natural resources to its benefit such as rain collection, native bees as pollinators, egg chickens for pest control, and compost as fertilizer. The farm will have an on-site commissary to process all of the bounty from the farm to allow easy use by local restaurants. 

upcoming events

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