As a James Beard Best Chef Semifinalist a noteworthy four times, recipient of a coveted invitation to cook for special guests at the organization’s epicenter, the James Beard House in New York and the culinary genius behind Tampa’s acclaimed Edison: Food Drink Lab restaurant, Chef Jeannie Pierola could certainly rest on her culinary laurels.
Her work at Bern's Steak House and what was SideBern's, added to her KitchenBar pop-up restaurants earlier this decade, made her one of Tampa's most forward-thinking chefs. It turns that while keeping the fire going in her current kitchen Chef Pierola has had a fire in her belly to conquer a new-to-her challenge: breakfast.
Turns out that throughout her illustrious career, Pierola has never focused on the traditional morning meal. Even though her latest-venture won’t be limited to only breakfast, she is determined to make it memorable.
"I want to be the benchmark of the best breakfast in town,” she told the Tampa Bay Times.
Seems the self-taught chef has been scouring South Tampa locations trying to find the right space that would be a good fit for a new dining concept, according to a report by Laura Reiley of the Times.
Despite some good possibilities, nothing seemed to check all of the boxes. That is not until hugely popular Pach’s Place abruptly closed its doors in January leaving legions of longtime fans stranded and longing for the coffee and camaraderie they enjoyed there for breakfast and lunch. (Note: Pach’s Place has since relocated and opened at the Tahitian Inn on South Dale Mabry Hwy.)
Located just one block from Bayshore Boulevard, and featuring easy access from the Crosstown Expressway and MacDill Avenue, the 2909 W. Bay to Bay Blvd. location will be the next culinary testing grounds for the always inventive, food-focused Pierola who has committed to the original Pach’s Place plus additional space at the site.
Plans call for the 3,700-square-foot establishment that will open as Counter Culture this fall, featuring a full bar and serving breakfast, lunch and dinner.
Could this mean there's yet another James Beard Award in Chef Pierola's future?
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