The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.
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Chef Jeannie Pierola To Open New Restaurant [Edison: Food + Drink Lab To Open Aug. 7]
Posted Jul 27, 2012 by Jeff Houck
Updated Jul 27, 2012 at 07:29 PM
Chef Jeannie Pierola once again has a permanent home.
The former executive chef at Bern’s Steak House and SideBern’s who operated a string of temporary pop-up restaurants during the past two years announced Friday she will open the 104-seat edison: food+drink lab on Kennedy Boulevard.
Pierola, who most recently fed customers at her four Kitchenbar pop-up restaurants, is scheduled to serve “daily flavor experiments and modern interpretations of everyday food” starting Aug. 7 at 912 W. Kennedy Blvd., in Tampa.
Pierola in December used that same space to operate Kitchenbar 4 for several weeks at that location.
Prior to that, that address had been home to the restaurant Knife & Co., which stayed open less than a month. It closed after its executive chef Gary Moran quit during service in a dispute with the owner, Ron Stewart.
After Moran left, sous chef Allison Beasman stepped into the executive chef role and later worked at Kitchenbar. She once again will join Pierola at Edison, along with Patrice Murphy, formerly of The Refinery in Tampa and Kitchenbar.
Pierola left Bern’s and SideBern’s in 2007 after differing with owner David Laxer over the direction of the businesses. Pierola joined Bern’s in 1998 after stints as chef and owner of Boca in her native Ybor City, at Cool Beans off Platt Street in Tampa and Tia Lena’s Restaurant on Anna Maria Island.
The décor at edison follows an industrial theme of creativity, inspiration and experimentation, with the name being a play off the light bulb’s inventor Thomas Edison and the adjacent cross-street of Edison Avenue.
In a press release late Friday, Pierola said the menu will reflect her passion for food, with modern interpretations of comfort food paired with blue-collar classic beers, microbrews, craft beers and wines.
“We want to offer really smart, fun, and accessible modern cuisine mindfully created with classic cooking’s respect for technique and ingredients,” she said.
For more information, go online to www.edison-tampa.com