There will be lots of bellowing and positioning in between, but here we go. The Republican Energy messaging package with a side order of some permitting hits the Rules Committee today with final votes expected by week’s end. I roll back in late tonight because this week is action packed starting on the Floor of the House with HR 1. Bracewell LLCĬoming to you this morning from my last day in Cabo, just hanging out with Sammy Hagar. I’m 60 years old - he’s half my age, like the son I never had.Mar 27 Bracewell PRG Energy Update: Permitting Letter, Energy Hits House Floor, Rough Budget Rideįrank Maisano, Senior Principal, Policy Resolution Group. He's a team player, not one of those chefs where everything has to be his way or the highway. “I think he’s going to do really well with us. “He is very qualified, in my opinion,” Schittino said.
One of his other key hires is Head Chef Erik Vigil, who has worked at several prominent restaurants in Tampa and New York City. Schittino has hired about 15 people, so far, to staff the restaurant, including General Manager Mike Sorensen, but he would like to bring onboard at least 15-20 additional employees. “It would be a long patio, as long as the whole building,” he explained, comparing it to the outdoor seating setup at the recently opened Rumba Island Bar & Grill at 6445 4th Street North.
It won’t have outdoor seating but there is space on the property to develop some in the future,” Schittino said.
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The restaurant will be able to seat 130 people in the dining room, plus 50 at the bar. Doors will open at 4 p.m., and reservations are highly recommended. “You can go and have a wonderful dinner, hang out and enjoy live music,” he said, adding that the restaurant will be open seven days a week. Schittino envisions the restaurant as a place couples will come to have a fun night out, and he plans to feature live music five nights per week.
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“We are going to serve wagyu steak, and wagyu steak, as you know, is not cheap.”įrankie’s Italian Chophouse will also have a full bar offering craft cocktails, as well as a well-stocked wine cellar. “I figure the price point is probably going to be between $50 and $75 per person, depending on what you’re drinking,” he said. “He’s the wine chef I’m the food chef,” Schittino said.įrankie’s Italian Chophouse, Schittino added, will offer diners not only premium steaks but also higher-end Italian dishes that weren’t a fit for the price points of Café Cibo’s menu. Schittino, a trained chef, said Davis is a wine connoisseur who travels frequently to wine hotspots such as Napa Valley and Sonoma, California, and Davis’s vino expertise will complement Schittino’s culinary knowledge. Pete resident, was a regular at Café Cibo and was introduced to Schittino through mutual friends. Schittino hails from Baltimore, Maryland, and opened several restaurants there, primarily pizzerias, before moving to St. But you can't get a steak unless you go downtown.” You can have sushi, Mexican, burgers, pizza, pastas. When you think about 4th Street and you think about food, you can have Indian food. Pete Rising, “because there's nothing up here. “I've had in mind to open a steakhouse on 4th Street for 15 years,” he told St.
Their plans never came to fruition and the HipHop Soda Shop never opened.Īs for Frankie’s Italian Chophouse, Schittino said the concept has been a long time coming.
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In the mid-2000s, the building was almost home to HipHop Soda Shop, a highly-anticipated restaurant, arcade, and recording studio helmed by former Tampa Bay Buccaneer Warren Sapp and other pro athletes. The diversification of 4th Street North’s culinary scene is set to continue with the mid-June opening of Frankie’s Italian Chophouse, an upscale steakhouse created by Frank Schittino, the owner and operator of Café Cibo at 8697 4th Street North, and his business partner, Chad Davis.įrankie’s Italian Chophouse is located just a couple of blocks north of Café Cibo, at 8901 4th Street North in a 5,400-square foot building most recently occupied by Perico’s Mexican Restaurant.
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