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 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
Cru 12: Sarah Belyeu, Wine Director and Manager of edison: food+drink lab
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”
TBO: Chefs offer up a taste of what’s coming to Sparkman Wharf
By Laura Reiley, Times Food Critic
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
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
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
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.
We are so honored to receive a Florida Trend's 2017 Golden Spoon Award. 2014, 2015, 2016 and now 2017! Thanks to Florida Trend, our loyal customers, and edison's dedicated staff.
Thank you again for selecting us for another OpenTable Diners' Choice Award this month! We're proud our diners have let OpenTable how much they enjoy edison.
We're honored that OpenTable diners have selected edison for the OpenTable Diners' Choice Awards this month. OpenTable: From cocktails to desserts, they were impressed!
Chef Pierola is pleased to invite you to a modernist meal—an exploration into the beauty of tension and balance. The reception and five-course dinner creatively reimagines Florida heritage cuisine through modern techniques and contemporary flavor profiles. Pierola’s menu muses are the museum’s Contemporary Collection and hand-selected fresh local and curated global ingredients. Each plate is cleverly composed to tease, and garner an unexpected response from you. Seating for this thought-provoking meal is limited—get your tickets today!
Florida Trend's Golden Spoon 2016 awards were covered by Creative Loafing and CL featured this mouth watering photo of Chef Pierola's Bone Marrow, Eggs+Toast in their article. We enjoyed CL's delicious coverage of this year's Golden Spoons and are truly honored Florida Trend has bestowed us with another coveted Golden Spoon.