1. Business

Everybody's Business for July 18: salon, pizza and CDB's

Published Jul. 17, 2014

WEST SHORE DISTRICT — No hair cutting, no hair coloring — just wash, blow and go: That's the speedy salon appeal of Blo Blow Dry Bar.

Cynthia Keenan and husband Brian, a Tampa banker, will open Blo Blow, their first franchise and the international chain's 44th, on July 25 in MetWest International, near Cooper's Hawk Winery & Restaurant in the West Shore district.

Choose from seven hairstyles for $40, said Cynthia, who is known for her photography, interior decorating and graphic design work. Prices rise to $55 for extensions and $65 for up-dos. Offsite services, Blo on the Go, are available for weddings and other events at $75 per style.

The eight blowout stations share space with sister franchise Body by Blo, offering manicures, pedicures and facial and body waxing.

"For professional women, really for anyone who wants fast, convenient and affordable service, we are ahead of the fashion curve," Cynthia said. She encourages customers to download a smartphone app for even more efficiency. "Appointments can be scheduled as early as 7 a.m. and as late as 9 p.m."

Blo Blow Dry Bar and Body by Blo, 4102-2 W Boy Scout Blvd., will be open 10 a.m. to 6 p.m. Mondays through Saturdays and 11 a.m. to 5 p.m. Sundays for walk-ins. Visit or call (813) 877-2639.

Neapolitan-style pizza headed to Channelside

Jonathan and Estefania Perez arrived in Tampa a few months ago to bring Fabrica Woodfired Pizza to the Channel District. By the end of the year, the young couple will be baking a Neapolitan-style, authentic Italian "light, airy crust" pizza and adding fresh, high-quality toppings in Pierhouse at Channelside.

"Neapolitan — from Napoli — is really different from Chicago or New York style," said Jonathan, 27. The couple is working with San Francisco-based Culinary Edge consultants on the concept.

"The name, Fabrica, means building, referring to relationships, as well as building your pizza and salad," he said. Watch as the entree is assembled and placed into a 1,000-degree wood-fired oven. A server will bring it to your table within minutes, along with Italian side dishes, snacks and desserts.

Sodas, handcrafted of natural and organic syrups, will be made to order. Two house wines, a red and a white, will be on tap, literally, from kegs.

Aged walls and classic white subway tiles blend into a modern, industrial decor created by Lisa Gilmore Designs, featuring indoor seating for 45 and terrace dining for 20.

Estefania, 25, fell in love with the area during her undergraduate studies at the University of Tampa. The Perezes were both born in Venezuela and met in Italy studying for their master's degrees: Jonathan's in mechanical engineering and Estefania's in business.

Fabrica Woodfired Pizza inside Pierhouse at Channelside is at 142 S Meridien Ave. Visit for updates.

Saying Ciao to CDB's

CDB's Southside Italian Restaurant and Bar will close in two weeks in anticipation of the sale of the building at 3671 S West Shore Blvd. Founder Pat Iacovella was emotional recalling the early years of the pizza and pasta business he expanded to seven Hillsborough County locations between 1975 and the late 1980s. Longtime fans remember long waits for tables at the Franklin Street location, called Nickalouie's-CDB's Uptown, at the height of its popularity.

A recent menu revamp and exterior spruce-up didn't change the minds of co-owners Jim Smith and Bob Rothman. Iacovella said the sale went to contract while he was away on vacation.

Is this the end of an era? Or should diners stay tuned for a sequel?

"That's the million-dollar question," Iacovella said. "Two restaurant groups have already approached me."

The doors close Aug. 2, when musicians Dan Whitaker and Liz Hollister will play a final show at 8 p.m.

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