PALMA CEIA — Burnt ends may sound like something left on the stove too long, but barbecue aficionados know otherwise.
"It's actually points of brisket slow-cooked for 14 hours and rendered into cube-sized morsels of barbecue,'' said Danny Hernandez, who is opening his second Holy Hog Barbecue in a former frozen yogurt spot on Henderson Boulevard.
"It's like barbecue candy,'' Hernandez said. "Really heaven."
Burnt ends and smoked Angus beef ribs will be new additions to the menu when Mayor Bob Buckhorn officiates Monday at the ribbon cutting and grand opening.
The rest of the menu — barbecue pork, brisket, chicken, sausage — is the same as the West Tampa location, Hernandez said, with the traditional sides like coleslaw, collard greens, mac and cheese, loaded potato salad and corn fritters. Hernandez also owns Pipo's at 411 S MacDill Ave.
There will be seating inside for a dozen or so, plus another 40 guests under an awning cooled by misting fans and entertained by large TVs.
Weekly specials, sometimes made at the West Tampa location, on N Armenia Avenue, where the kitchen is bigger, might include shrimp and grits and chicken and waffles.
Hernandez will also offer "Cue to the Curb" service, where takeout orders are delivered to customers waiting in their cars.
Holy Hog Barbecue, at 4004 Henderson Blvd., will be open from 11 a.m. to 9 p.m. Monday through Thursday, till 10 p.m. Friday and Saturday, and till 8 p.m. Sunday. Call (813) 282-4647 or visit holyhogbbq.com.
Got a craving for a Little Greek?
Jim Mayberrie, co-owner of Little Greek, describes a neighborhood restaurant with an American influence.
"Fast, casual and fresh," he said. "Our soup, tzatziki, dressings, marinades are always freshly made."
The restaurant opens Thursday on S Dale Mabry Highway at Henderson Boulevard.
Moussaka (oven-baked eggplant and ground beef in bechamel sauce), dolmades (grape leaves), baked pastitsio and souvlaki will follow traditional recipes.
Mayberrie and Jon Vojnovic have partnered with the Bayshore Co. to launch their first dining venture together. Seven other franchise locations include Westchase, Carrollwood, Largo and New Port Richey.
Three sizes of Greek salads come with freshly made potato salad. So does horiatiki, a chopped tomato, cucumber, onion, olive and pepper salad. Gyro, chicken, grouper or salmon can be added to any salad.
Lamb and steak are grilled and carved for kebabs and pitas. Lemon-rice chicken soup is made from scratch. A cup is $2.39; a bowl, $3.39. Beer and wine will be available.
Little Greek Restaurant, at 1155 S Dale Mabry, will be open from 11 a.m. to 9 p.m. daily. Visit mylittlegreek.com or call (813) 443-4594.
Orthopedic center opens in South Tampa
Florida Orthopaedic Institute opened its 12th location last month, this one in a former Borders bookstore on N Dale Mabry at Cypress Street. It is the second-largest facility other than the main 12-acre campus on Fletcher Avenue.
With a staff of 500, including nationally known physicians, the institute is one of Florida's largest orthopedic medical groups and offers state-of-the-art treatment of bones, muscles and joints, says Marc Katzin, chief operating officer.
"We offer one-stop orthopedic care, including physical and occupational therapy and advanced diagnostic radiology imaging such as MRI and CT (scans)," Katzin said.
The new South Tampa location, he added, "also provides urgent orthopedic care to allow our patients to avoid long waits in emergency rooms."
Florida Orthopaedic Institute, at 909 N Dale Mabry, is open from 8 a.m. to 5 p.m. Monday through Friday. Call (813) 978-9700 or visit floridaortho.com.
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