Chef Pierola unwraps COUNTER CULTURE

GRAND OPENING DEC 24TH

Tampa Florida

12/24/2019

KITCHEN COUNTER FOOD CULTURE

2909 W Bay to Bay #100

COUNTER CULTURE is Chef Pierola’s modern homage to classic counter dining and its barstool kinship between diners and the kitchen. Elevated kitchen bar dining, open air mixologist bar, Florida patio seating, and sparkling Bay views. 

Modern Plates and Vibrant Cocktails

813-570-8660 CC-TAMPA.COM

Dinner Service 5p-10p everyday

Florida Trend 2019

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Florida Trend Golden Spoon 2019

Florida Trend

2019

Edison: Food + Drink Lab

AWARD: Golden Spoon

Jeannie Pierola is Tampa’s ever inventive, never tiring favorite daughter. Her kitchen’s wood flames and molecular wit can cook up charred octopus with horiatiki salad or dirty fregola, sear red snapper in espelette pepper or tangerine-grilled eggplant. She searches Florida for ingredients, the world for flavor. Explosive results. And more to come: Pierola redoes a diner as Counter Culture.

813.254.7111 

www.edison-tampa.com

Best of Metro 2019

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Best Creative Cuisine

Tampa Bay Metro

2019

Edison: Food + Drink Lab

Best Creative Cuisine

Continuing to push culinary limits, Chef Pierola and her team blend unique flavors and provide guests a gastronomic delight. The unique and creative entrees and menu of small plates changes daily. Open for lunch and dinner.

813.254.7111

www.edison-tampa.com

A Natural

Katie Glenz is the sommelier at Edison: Food + Drink Lab in Tampa. [MARTHA ASENCIO-RHINE | Times]

Natural wine is having a moment in the Tampa Bay area

By Helen Freund

Tampa Bay Times

Sep 18 2019

From pét-nats to skin-contact whites, natural wines are popping up at restaurants, coffee shops and wine bars across the bay.

“Some of these wines, people wouldn’t even know that they were natural," she said. "You just have to really listen to your guests.”—Katie Glenz

Wine Spectator Award of Excellence 2019

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edison: food+drink lab is proud to announce we have earned the prestigious 2019 Wine Spectator Award of Excellence. Wine Spectator has consistently recognized edison’s wine program since 2015. Our Wine Director, Sarah J. Belyeu curates a tight list of undusty hip wines that pair perfectly with Chef Pierola’s modern cuisine. More than just a pretty label—edison’s wines are carefully chosen great finds of exceptional value. Uncork something unique today.

OpenTable Diners' Choice Award 2019

Very honored to receive OpenTable Diner’s Choice Awards for Best Food and Fit for Foodies. Thanks to all our customers for dining with us and to OpenTable for this recognition.

#5 Tampa Bay Times Top 10 / Top 100 Restaurants 2019 and one of The Best Burgers in Tampa Bay

#5 Tampa Bay Times Top 10 / Top 100 Restaurants of 2019, and Laura Reiley put edison at the top of The Best Burgers in Tampa Bay.

Jeannie Pierola is one of the area’s most celebrated chefs, pushing the envelope with her own globetrotting-but-still-somehow-uniquely-Floridian culinary take. She has been busy, opening Swigamajig at Sparkman Wharf at the end of 2018, with her Counter Culture opening soon at the iconic Pach’s Place location in South Tampa. Food, service, cocktails and the wine program at Edison continue to dazzle.—Laura Reiley, Tampa Bay Times

photo: Luis Santana, Tampa Bay Times

photo: Luis Santana, Tampa Bay Times

Meet Sarah Belyeu

Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab

By Jen Bingham September 13, 2018 Podcast

Is she a cheese-maker from Brooklyn? An organic farmer from Oklahoma? A genetic preservationist from St. Augustine? Yes!

A love of all things organic brought Sarah to wine, and wine brought Sarah to the attention of Chef Jeannie Pierola. That’s a pretty simple explanation for a really fascinating story, but you can’t expect much from the show notes.

When she isn’t juggling wine bottles at one of Tampa’s best restaurants, she’s helping to launch two new projects: swigamajig divebar and fishkitchen, and Counter Culture. On this podcast, Sarah spills the beans on those new restaurants, the difference between wine that’s grown versus wine that’s made, and what it’s like to work with Chef Pierola. listen

Featured wine: Clos de Luz “Azuda”

Get Hooked on edison's swigamajig

TBO: Chefs offer up a taste of what’s coming to Sparkman Wharf

By Laura Reiley, Times Food Critic 

Published: September 14, 2018

TAMPA — On Wednesday night, about 60 people got a sneak preview of what Tampa diners soon will experience at Sparkman Wharf, part of the $3 billion Water Street Tampa neighborhood that Jeff Vinik and Strategic Property Partners are developing in what was Channelside Bay Plaza. 

Still very much under construction — lots of cranes and dirt and temporary tents — it was a thrilling look at what will debut in late October. It’s a phenomenon playing out all over the country in cities from Philadelphia to Detroit: Shipping containers repurposed to comprise a series of small restaurants or food vendors. Think of it as a food truck rally with no wheels. Or an open-air food hall.

"It’s hip, it’s cool and cutting edge," said Tampa Mayor Bob Buckhorn while sipping a cocktail called Pillow Talk, something that will be offered at Jeannie Pierola’s shipping container restaurant, a dive bar/fish shack she’s calling Edison’s Swigamajig (the "swig" is for the cocktails and the "jig" is a reference to fishing lures). Pierola sat nearby in her chef whites, gearing up for the 7 p.m. unveiling of what she called a cracked conch coconut "caipirinha," a Key West pink shrimp toast "Monte Cristo" and a surf and turf dog with charred octopus. 

"We started talking to (Strategic Property Partners) so long ago, more than a year ago. We want to do something here that’s all local seafood," Pierola said, her inspiration drawn from a now-defunct fabled seafood house on Anna Maria Island called Fast Eddies. She described what would be on the Swigamajig menu (heady stuff like cracked conch silver dollar funnel cakes dusted with Key lime sugar)... more

Tampa Bay Business Journel: Chef Jeannie Pierola will have an expanded presence at Sparkman Wharf in Water Street

By Ashley Gurbar Kritzer–Senior Reporter, Tampa Bay Business Journal 

Aug 20, 2018, 7:34am EDT Updated Aug 20, 2018, 1:39pm 

One of Tampa's most prominent chefs will have an expanded presence at Sparkman Wharf, occupying two of the 10 shipping containers within the dining garden.

Chef Jeannie Pierola, a four-time James Beard semifinalist and creator of Edison Food and Drink Lab in South Tampa, is bringing edison’s swigamajig divebar and fishkitchen to Sparkman Wharf, which was previously Channelside Bay Plaza.

The concept is a reinvention of the "quintessential Florida seafood shack," according to Strategic Property Partners, the developer of Sparkman Wharf — "a no-frills, channel-side shanty that’s all about cocktails and the catch." more

CLT: Partnership with Tampa chef Jeannie Pierola completes Sparkman Wharf dining garden

One word: swigamajig.

By Meaghan Habuda Creative Loafing Tampa

AUG 20, 2018 9 AM

Over the weekend, Tampa's Sparkman Wharf made the final partnership announcement for its intimate al fresco dining garden. Local chef and four-time James Beard Award semifinalist Jeannie Pierola plans to bring her newest project to the forthcoming waterfront hangout along the Garrison Channel, and it's been dubbed edison's swigamajig divebar and fishkitchen.

Regionites can rejoice for a couple of reasons: One, this means weekly reveals from Sparkman Wharf are over (hopefully). And two, swigamajig is, seriously, like, the best name ever. more

Wine Spectator Award of Excellence 2018

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edison: food+drink lab is proud to announce we have earned the prestigious 2018 Wine Spectator Award of Excellence. Wine Spectator has consistently recognized edison’s wine program since 2015. Our Wine Director, Sarah J. Belyeu curates a tight list of undusty hip wines that pair perfectly with Chef Pierola’s modern cuisine. More than just a pretty label—edison’s wines are carefully chosen great finds of exceptional value. Uncork something unique today.