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Jeannie Pierola's KitchenBar to 'pop up' at Chefs on the Loose

SOUTH TAMPA — Popular chef Jeannie Pierola's next KitchenBar is expected to "pop up" late this month at Chefs on the Loose, opposite Starbucks at 3401 Bay to Bay Blvd.

"Got to keep it fun and interesting,'' Pierola said, adding two keywords: casual and accessible.

In Pierola's pop-up dining stints, she takes over another restaurant for a short run of fine dining in an offbeat setting. She plans to cook dinner at Chefs on the Loose for several weeks. And this time her pop-up venture will be licensed to offer beer and wine.

For two weeks in November, Pierola set up at Pinky's Diner, also on Bay to Bay, to the delight of her loyal following.

Besides overseeing the menus and running the kitchens of Bern's Steak House and SideBern's, Pierola previously operated two Tampa restaurants featuring Caribbean cuisine, Cool Beans and Boca.

Tate Brothers Pizza on S Howard Avenue

Immediately after closing their Davis Islands restaurant, Tate Brother's Pizza found a new home by buying Mr. T's, a restaurant on S Howard Avenue.

"We needed to get back in business as soon as possible,'' Jeanne Tate said.

Coincidentally, she adds, "Mr. T, Tino Benedetto, sold us our first pizza oven. He's been a friend since 1993, and we've always helped each other out."

Tate expects managers Tom and David Tate will add some of Mr. T's menu items, such as veal and eggplant, to their list of subs, salads, wings and pizza.

Stay tuned for further expansion. The new spot seats 28; the previous site had room for more than 100.

"This is the first of what we hope will be a few locations, including one on Davis Islands,'' Tate said.

Tate Brother's Pizza, at 927 S Howard Ave., is open from 11 a.m. to 9 p.m. weekdays, and on weekends till 10 p.m. Visit or call (813) 251-2767.

Brats, franks, wieners, and more at Hot Willy's

It's not much bigger than a street cart, but owner Jason Fernandez calls Hot Willy's "a sausage superstore."

"It's only 300 square feet, but we have Sheboygan, Wisconsin brats, Greenpoint Polish sausage from Brooklyn, andouille from Hammond, La., with all the traditional toppings,'' he said.

Fernandez also owns Bernini's and is a co-owner of the Green Iguana in Ybor City. He partnered with Bernini's chef Paul Bonanno to open Hot Willy's in January near the corner of 17th Street and Fifth Avenue in Ybor City.

Italian sausage on a bun costs $4.67, or exactly five bucks with tax. The Italian beef sandwich is $8.88, "wet or dry," says Fernandez. (That means dipped in au jus or with the gravy on the side, then piled with peppers.)

How do you take your dog? Vienna beef, Chicago-style or Sabrett frankfurter, New York-style? Either one should be colorfully slathered in yellow mustard and doused with lime green relish, sport peppers, chopped onions and celery salt on a steamed poppy seed bun. A hot dog will set you back $3. Make it five bucks, and they'll add a beverage, tater tots or French fries.

Seating is available at patio tables in the courtyard. Parking is free in the adjacent lot.

Hot Willy's, at 1604 N 17th St., opens at 11 a.m. and closes at 8 p.m. Monday through Wednesday. It closes at midnight Thursdays and at 3 a.m. on Fridays and Saturdays. Closed Sundays. Visit or call (813) 242-2700.

Do you know something that should be Everybody's Business? Call (813) 226-3332 or e-mail

Jeannie Pierola's KitchenBar to 'pop up' at Chefs on the Loose 03/03/11 [Last modified: Thursday, March 3, 2011 3:31am]
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