Tommy’s Chophous in Tampa, which is still under construction
Fifteen years after transforming Charleston’s dining scene, Burwell’s Stone Fire Grill founder Kenneth Emery is expanding the restaurant’s legacy with the announcement of Tommy’s Chophouse, a new modern steakhouse opening soon in Tampa’s historic Ybor City.
What began in 2012 as an underdog concept—an outsider’s vision to redefine the American steakhouse—has become one of Charleston’s most enduring restaurant success stories. Burwell’s challenged convention from the start: blending elevated cuisine with approachability, highlighting women as key diners in a male-dominated category, and pioneering social, art-driven dining experiences long before the age of Instagram.
“Charleston didn’t make it easy,” says Emery. “We took the space no one believed in, we did something no one had done, and we stayed the course. Burwell’s proved that taking risks—being different—can outlast trends.”
That independent spirit now extends to Tommy’s Chophouse, which brings the same Charleston DNA to Tampa with an even more progressive twist: it will be among the nation’s first all-electric steakhouses, advancing Emery’s long-standing commitment to innovation, sustainability, and partnership with small American ranches.
Like Burwell’s, Tommy’s builds its menu around whole-resource butchering and direct ranch relationships with producers such as RHN and Brasstown, focusing on Wagyu and lesser-known premium cuts that minimize waste and maximize value. “We’ve always asked our ranch partners one question: how can we help? Using every part of the resource isn’t just smart—it’s ethical and delicious,” says Emery.
Tommy’s also carries a deeply personal story. The restaurant honors Thomas Lamb, a late friend and design mentor of Emery’s who inspired the creative balance between craftsmanship and comfort. Located within the historic Kress building—formerly a U.S. Customs and Border Protection office—Tommy’s will even feature a private dining room built inside the original vault, a symbolic nod to preservation and reinvention.
For Charleston diners, Tommy’s represents more than an expansion—it’s a full-circle moment. Emery began his restaurant career in Florida three decades ago and now returns home to launch what he calls “the most complete expression of everything Burwell’s taught me.”
Charleston’s own culinary influence will remain central to the new project. Key members of the Burwell’s team are contributing to the launch, including Chef Jonathan Kaldas, Pastry Chef Mark Heyward, and Chef Curtis Brown, now leading Tampa’s Ocean Ink Raw Bar. Beverage director Ryan Yount (formerly of Pluma, St. Pete) and operations partner Allwell Obiyor round out the leadership team.
Tommy’s Chophouse is slated to open early 2026, with invite-only preview dinners planned for December.