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Category Episode Great Eats Great People Location St Pete

Episode 43 – Tampa Bay Live Interview at Engine 9

Episode 43 - Tampa Bay Live Interview at Engine 9

Alexa,
play Great Things Tampa Bay

Show Notes

In episode 39, I interview Elizabeth and Erin of Tampa Bay Live at Engine 9 in St Petersburg Florida.

Tampa Bay Live is a great local blog and social media company with the same aim as Great Things Tampa Bay:  To share some awesome spots to eat all about the Tampa Bay area!

Engine 9 is an outstanding gourmet burger restaurant in beautiful downtown St Petersburg, located at 56 Dr M.L.K. Jr St N.

e bottom of this page!

Engine No 9

Website and Menu

56 Dr. Martin Luther King Jr. Street  North

 

 

 

 

 

St Petersburg, FL

 

 

What to order…

  • Sriracha Crusted Hot Wings
  • The Bokor Burger
  • The Resurrection Burger
  •  
  • Vegetarian Options – Thin Lizzie

Tampa Bay Live

Website

Tampa Bay Live with Erin and Elizabeth is a great local blog and resource for great spots in the Tampa Bay area!

 

Where to find them…

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Transcript

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Category Episode Great Eats Great People Location Tampa

Episode 42 – Thai Legacy with Michael and Nicole, fans of the show!

Episode 42 - Thai Legacy with Michael and Nicole, fans of the show!

Alexa,
play Great Things Tampa Bay

Show Notes

What’s it feel like to get fan mail?  A whole lot better than getting hate mail!

In Episode 42 I have lunch with my wife as well as Michael and Nicole at Thai Legacy, a Thai restaurant that’s so good you’ll be dreaming about the Mango Sticky Rice for weeks!

Take a trip back to the 50s, 60s, and 70s at Furnish Me Vintage!

Transcript at the bottom of this page!

Thais Legacy

 2140 W Doctor M.L.K. Jr Blvd, Tampa, FL 33607

What to order…

  • Mango Sticky Rice!
  • Pineapple Fried Rice w/ Tofu
  • Pad Thai Tofu
  • Tofu with Cashew Sauce
  • REd curry with coconut sauce

vegan-friendlyendly… they ask you if you want a dedicated vegan menu!

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Category Episode Great People Great Places Location St Pete

Episode 41 – Furnish Me Vintage Interview with Jackie Williams

Episode 41 - Furnish Me Vintage Interview with Jackie Williams

Alexa,
play Great Things Tampa Bay

Show Notes

Jackie Williams and her husband Todd Wilson are the brains behind an amazing multistory boutique in St Petersburg called Furnish Me Vintage specializing in all things hip and cool!

You’ll find vinyl records, Danish furniture, mid-century design, probably a cool car, some retro stereo equipment, and some awesome artwork.

Take a trip back to the 50s, 60s, and 70s at Furnish Me Vintage!

Transcript at the bottom of this page!

Furnish Me Vintage

Furnish Me Vintage Website

2233 3rd Avenue South # B
ST. PETERSBURG, FLORIDA 33712

Instagram

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Transcript

Kyle: This is Kyle Sasser. I’m here with Jackie Williams. And I’ll let you do a little introduction for yourself.

Jackie: Hi. I’m Jackie Williams, owner of Furnish Me Vintage along with my husband, Todd Wilson. We are one of the largest mid-century modern dealers in the nation and just happen to be here in downtown St. Petersburg. What we do is we buy high-end and designer vintage pieces and restore them here in-house. It’s all contained in-house at Carpenters Upholsters Welding. And we bring them back to their original glory or reimagine them and then we sell them right here in Tampa Bay, all across Florida, and actually nationally and internationally.

Kyle: Yep. And the craftsmanship if I may say, is exquisite. So, you know, I’ve been in here quite a few times with my wife and the craftsmanship has always impressed me like the level of pieces that you have. And then I met Sharon, I believe her name was?

Jackie: Right.

Kyle: Yeah, the upholsterer, very nice lady. And yeah, she does like, amazing work, so.

Jackie: She does. I mean, she has, first of all a lifetime of experience and knowledge and skill. And what happens is we’ll get this kind of piece in and it looks like it came from the bottom of the sea and, you know, completely tattered and looks like something you should use for kindling. And the team will get together and even from, you know, our sales staff to the carpenters and Sharon, we’ll all look at it and we’ll brainstorm and come up with things. And it’s really a team effort. You know, Sharon does the upholstery restoration. The carpenters and my husband do the woodworking. But…

Kyle: And they all do like even redoing the finishes and all that stuff?

Jackie: Oh, yeah. All the wood is refinished in-house. But like say, we’re restoring a chair, it literally gets stripped down to the bones, down to the wooden skeleton, gets new batting, new foam, new support straps, new upholstery, the wood gets refinished. So it’s like you’re getting a brand new vintage piece.

Kyle: And honestly, like walking around here, that’s what it feels like. It feels like you’re walking through a showroom in like, 1950-something, you know. Like just with the level of, you know, finish and all this stuff.

Jackie: Yeah, when you walk through, there are doors. It is like stepping back in time. And we have a 1972 Mach One Mustang in our store.

Kyle: It’s pretty sweet.

Jackie: We have a record store spinning vinyl from, you know, the ’50s through the ’70s. You have all the furniture. So it’s almost like a museum.

Kyle: It’s awesome. It’s awesome. So how’d you get started with all this?

Jackie: You know, my husband and I moved here in 2009 from Upstate New York. And it was really a new beginning for us. We didn’t have anything with those other than our clothes and a few necessities. And we bought a home very quickly and we didn’t have any furniture. This is in 2009 before the big, you know, bursting of Tampa Bay with new people and new everything. So…

Kyle: Yeah, the growth explosion we’ve been having recently.

Jackie: Yeah, this is pre-growth explosion. In fact, it was pretty dull here from the recession. This area had been hit pretty bad so things were kind of gloomy. But anyways, we bought the home. We weren’t excited about any of the furniture options that we were seeing out there, like, mainstream stuff. To us it was like you were spending the money but you weren’t getting much for quality. And, you know, we’re first time homeowners we wanted things that we can be proud of in our home. So we started antiquing. Didn’t really quite like that ecstatic because it’s really old looking, you know, like Victorian.

So then we discovered mid-century modern. We had a home from the 1950s. And we loved that because it matched the quality of an antique piece, but with a contemporary look. A lot of people think of modern meaning today. But modern is an aesthetic, meaning like clean lines and kind of like machine-made and minimalist. So it doesn’t denote a time period. It denotes an aesthetic. So we started collecting mid-century modern, we had a very small home, so my husband was working from home. He would sell the pieces out of our garage and he always had a knack for business. So he started to realize he can make money at it. And it was, you know, kind of like Amazon or Hewlett Packard. You know, we started out of our garage.

Kyle: Very bootstrapping.

Jackie: Yeah, very…the time old tale started out of our garage and here we are and a 30,000 square foot building with… You know, we just started with the money that we had in our pocket, and, you know, our own blood, sweat, and tears. And there was plenty of that. So…

Kyle: No, I can definitely understand. So, like, me personally, I’ve been an entrepreneur since I was 18. So, you know, I can relate with definitely, you know, a labor of love for a while before you really start to realize the success of it. It’s an overnight success that took like, you know, 10 years in the making.

Jackie: Right. And I think that the hard thing about being an entrepreneur is, there’s a lot of pain before there’s any glory. And if you have the dexterity to get yourself through that, you know, you can be a success.

Kyle: Yeah, that’s true. That’s true. Well, that’s awesome. Well, so those that haven’t been here, could you just give us kind of the rundown on the show room here, you know, how big it is?

Jackie: Yeah. So we have four floors here. Our first floor…and it’s all mixed throughout. Some people ask, you know, is it organized in any particular way? Not really, because we like to present the furniture as it would appear in your home. So we’ll have, you know, a sofa, love seat, chair and tables, artwork all set up like a vignette, like, if someone walked into your living room. So the first floor has a lot of furniture, art seating, that’s where our car is. That’s where our reception desk is. We hold events there, sometimes. Our second floor has our new record store, which is a completely…it’s an independent business that we own, but it’s housed right here in Furnish Me Vintage.

So you’re getting like a whole lifestyle. I mean, we have the car, we have the music, we have the furniture. We have the art. And so up in the record shop you’ll find tons of vintage vinyl, vintage “Playboys,” vintage Rolling Stones, all of your audio gear turntables, microphones, headphones, etc. Third and fourth floor is going to be tons more furniture. Lots of bedroom and dining up there, we have one whole showroom floor dedicated to dining. And that’s 8,000 square feet. So yeah, I mean, if you’re looking for something for your home, you can shop for every room in your house with plenty of options to choose from all under one roof.

Kyle: Yeah. And personally my favorite, I think it’s on the fourth floor still, but it’s all of the Danish wall organization systems. Those are always tops for me.

Jackie: They’re fun. They’re a lot of fun. Luckily, you have the room to display that sort of thing. A lot of showrooms are tight on space. So we’re able to display things in a very appealing way, and a way that’s easy to navigate through and easy to kind of digest because it’s not cluttered in or anything.

Kyle: Yeah. And honestly, it kind of keeps with, you know, you mentioned the aesthetic earlier. And when you walk in, you can definitely feel that, you know, someone has a design eye that’s laid all this stuff out, you know. Like, most vintage or antique stores you go into, it’s just stuff piled on top of stuff. And it’s like here at Furnish Me Vintage, you know, it’s like, you can actually see and look at the piece and like experience it, you know, so you can see you can see if it’s going to fit in your home or not.

Jackie: Yeah, that’s partly is my fault because I’m a little OCD. You know, if I walk past one of our couches and there is a cushion that’s off, I come in with my ruler, and I’m like, “Who did this?” But, you know, I’m pretty like…you know, clutter make gives me anxiety. So I like everything to be open. We do have accessories and things but they’re kind of sparse. They’re just exactly what you need in the exact right spot and nothing more. And that’s kind of true to the modern design aesthetic. It’s all about form over function, minimalism. So, actually it was a reaction and a rejection against kind of Victorian decor motifs of prior years where it was all about pomp.

Kyle: Like all the intricate carvings, and mahogany wood, arm walls, and all that stuff.

Jackie: Yeah.

Kyle: So what success do you feel is your greatest achievement here at Furnish Me Ventures? Like, what part are you most proud of with this enterprise?

Jackie: You know, I’m really proud of our product. You know, you can get vintage furniture anywhere, but I’m not ashamed to say you’re not going to get anything as good as you can get here. My husband and I are very particular. We only select things in a shop that we would put in our own home and we have high standards. And we only put out product that is good enough that we would put in our own home.

And like I said, we sell locally, but we ship things nationally, internationally. And the last thing I want is a customer in California saying, “This piece doesn’t meet my standards. What’s wrong with this? The drawer is stuck,” all that. So we make sure everything is in tip-top condition, so that when you buy our 60-year old piece of furniture and put it in your home, it’s going to last you another 60 years.

Kyle: Yeah. And you’re all renowned. I’m sure you all are probably there already. But on Reddit, they have the mid-century sub-Reddit there and you’re all mentioned pretty frequently there as a great source for mid-century furniture.

Jackie: Oh, wow. I haven’t checked that out. But I know we get around because, you know, well, we’ve been in “New York Magazine,” “Huffington Post,” “Boston Globe,” “Atomic Ranch,” “House Beautiful,” “Lucky” magazine, you know, all of that, “Great Things,” “Tampa Bay,” “Bay” magazine. But I think because we’re as voracious with maintaining our online presence as we are with our in store presence because, you know, that’s how many people see the world now. That’s how many people actually since the world. I actually was a web designer before I started this.

So right from the beginning, we always had a very strong web presence. In fact, online sales drove our business for the first half of the business, not just nationally, but our online presence and our online listings, and our online store, serving as a catalog to bring in the local customers as well. That was our main source of advertising. We didn’t really advertise at all by traditional means until recently. It’s all just been, you know, being tenacious with maintaining our website, new listings every day, maintaining and updating our website every day. Facebook first, and then Instagram, Craigslist even, we post stuff everywhere. We sell on first dibs cherish. We don’t play around.

Kyle: Because traditional advertising is expensive.

Jackie: It is.

Kyle: And the returns nowadays is kind of, you know… Basically like, you know, with like Facebook and Instagram, you can reach so many more people, for a lot less money. And have a lot more direct engagement with them. It’s impressive.

Jackie: It is. And I think you’re able to reach a niche person, you know. People type in “blue chair with walnut wood.” And, you know, blue chair with walnut wood pops up. They don’t just open up their newspaper and see that. You know, people are very specific. People, you know, have their phones tethered to their hands and their eyes. And they’re on there all the time. So we need to be there.

Kyle: Yeah. So which failure is your favorite? Which one did you learn the most from?

Jackie: You know, that’s a difficult question for me, because I may be one of the lucky few that I don’t think has had any spectacular failures. You know, there’s always challenges and things that may have been a little bit disappointing. And, you know, I feel like almost every day, every week, there’s some element of failure. And when I wake up in the morning, I typically start my day with a to-do list, because there’s a lot to be done. This is a huge company and there’s only about five people working here. And we have, you know, our other two businesses. There’s a lot to keep track of.

So I feel like almost every day is kind of…I start off in a position of failure. And I have my to-do list to keep me on track, to keep me on target with goals. I always maintain goals and make sure that I’m working a little bit every day to accomplish those goals. And they can be as simple as, make sure I get a new sign for the front of the store or, you know, I want to attract a certain famous designer, how do I do that? And I have small steps to get me to that goal, the end goal. But, you know, I feel like there’s an element of failure in my life every single day and every day I’m working toward tackling that.

Kyle: Yeah. So like I said, I’ve basically five goals for the day. And I’m like these are the five things I need to do sort of by priority. And yeah, like, as a long as you’re moving forward towards those every day, like, eventually, you will get there.

Jackie: Right. And sometimes goals can seem kind of ominous and out of reach. But in order to relieve yourself of that anxiety, you just have to say, “Okay, this is a big goal, but what do I need to do to get there?” And take it step by step every day and you’ll get there.

Kyle: Yeah, break it down. Break it down to its component parts. What is one problem that you wish that you could solve right now?

Jackie: In my furniture world or worldwide, politically?

Kyle: I leave that open, you know.

Jackie: Well, it was going to be world hunger but climate change seems pretty scary for everyone on the planet. If I had a magic wand, climate change would be something that would have to be remedied. Especially for us in Florida, because…

Kyle: I agree. I live on Shore Acres so, yeah. I’m not looking forward to that too much.

Jackie: Yeah, this summer was a big eye opener. And I think anybody who may have doubted the impact of climate change after this summer…you really can’t deny it anymore. And so, you know, a bigger picture of climate change…

Kyle: I like it. Big things and then little.

Jackie: Yeah, but, you know, in regards to our business or here, you know, just making sure more people in the Tampa Bay area know we’re here because, you know, we’ve been in business almost seven years and still, if you go to New York City or LA, a lot of people know who we are, but if you go to Tampa, they may not know who we are.

Kyle: Yeah, so, all you all on the other side of the bay, the bridge is not that scary. Just get on…you know, get on to 75 or Gandy, come on across downtown St. Pete. And come and check out Furnish Me Vintage. 

So, five-year goals. Where do you see you all going? Any plans to expand or change things up a little bit?

Jackie: Yeah, you know, I do have some things in mind over the next five years, but I don’t know if I want to share them. I’m not ready to put them out there yet. I think our business will change. You know, I feel like if you’re not changing, you’re not growing. Nothing in life is for certain or stagnant or remains the same. So I feel that definitely we’ll be changing and probably sooner rather than later. You know, certain things I don’t think I’m able to discuss at this point. But…

Kyle: I always ask that to see if I can get something juicy.

Jackie: Yeah, but, you know, I am a person who is excited about change, even when it’s uncertain. You know, I kind of embrace the uncertainty of life. So I’m looking forward to the future.

Kyle: Is there any new furniture trends? I know the mid-century thing’s been pretty strong here for a few years now. Any trends you see coming or anything like that?

Jackie: Yeah. So a lot of people always say that to me. They’re like, “Well, do you think mid-century will last the popularity of it?” And I think it will. You know, good design is timeless. And mid-century modern is pretty timeless. Its simplicity lends itself to being blended with other styles. It’s not really specific to any sort of geographic kind of location, like, you know, there’s south western style or mission, prairie style. And you think of specific areas when you think of that. Mid-century modern kind of transcends geography and time. So I think that it will continue to be popular. I think certain designers within the period and certain movements within the period do gain popularity and change over time. And, you know, we kind of roll with that. And I’m a huge art and design enthusiast. That’s my thing. Some people love sports. I couldn’t tell you one single rule in hockey or baseball or…I do know I’ve heard of Steph Curry, but any other, I couldn’t tell you.

Kyle: So like, the only reason you know that games are going on is because you see all the people walking over to Tropicana?

Jackie: All the cars. But if you asked me anything about art and design, I could talk to you all day about it. So, you know, it’s my world. I’m really immersed in it. And, you know, I’m excited about changes and trends in design. And we react to it. I like to think we trend set, because I mean, early on in our career, Todd and I were huge in the ’70s design, and our friends who are dealers who love Danish design, they’re like, “Oh, this stuff it’s hideous. Oh, what are you talking about? Oh, god, you’re an embarrassment.” And now look at it. The ’70s stuff…everyone loves it, from fashion to music. And you know, the mid-century modern period itself more is leaning toward the ’70s look at this time. And I always love that. So, you know what, I’m gonna just consider myself a trendsetter.

Kyle: [inaudible 00:17:47] All right, awesome. Well, thank you so much for being on the podcast here. You know, just let everybody know how they can find you, or how they can come see you, or where they can follow you online.

Jackie: Okay, so we’re open seven days a week here at our physical store, which is at 1246 Central, right on the corner of 13th and Central which is next door to Fuggs and across from Hawkers. Online, you can find us at furnishmevintage.com. We’re on Twitter, Instagram, and Facebook. @FurnishMeVintage, that’s our username on all social media. So it should be easy to find.

Kyle: It’s an awesome place. Come on down here and check out some furniture. It’s awesome.

Jackie: Thanks, Kyle.

Kyle: Thank you.

Categories
Category Episode Great People Great Places Location Tampa

Episode 40 – Henry Plant Museum (University of Tampa), Interview with Lindsay Huban

Episode 40 - Henry Plant Museum (University of Tampa), Interview with Lindsay Huban

Alexa,
play Great Things Tampa Bay

Show Notes

In today’s episode, you will hear about the history of the University of Tampa, the Tampa Hotel and it’s builder Henry Plant.  Lindsay Huban, the Museum Relations Manager at the Henry B Plant Museum located at the University of Tampa, takes us on a historical journey through this wonderful and iconic Tampa property!

Transcript at the bottom of this page!

Henry Plant Museum

The Henry B Plant Museum is located on the University of Tampa Campus.

Henry Plant Museum (University of Tampa)
https://www.plantmuseum.com/

 

 401 W Kennedy Blvd, Tampa, FL 33606

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Plant City Facts

Plant City is named for Henry Plant, not because they grow plants there!

 

Episode 24 – Interview with Bob McDowell, Plant City Strawberry Farmer 

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Transcript

Kyle: Hey everybody. This is Kyle Sasser here with the “Great Things Tampa Bay.” And today, I am at the lovely Henry Plant Museum located on the campus of the University of Tampa. And I’m here with a super smart museum lady, and I’ll let her introduce herself and give her credentials and all that good stuff.

Lindsay: Hi, everyone. My name is Lindsay Huban. I’m the museum relations manager here. So I’m happy to talk about the museum and all the great things we do.

Kyle: So we’re here in the office. We’re gonna do a little bit of questions back forth and then we’re gonna kind of go walk around the hotel a little bit. Let’s start off, give us the general overview of this building where we’re at, how old it is?

Lindsay: This building was originally the Tampa Bay hotel. It opened in 1891 and it was built by Henry Plant who built the railroad into Tampa. Now, to give you a little bit of context, before Henry Plant built a railroad here there really was no Tampa. There were 700 residents, it was a fishing village. Henry Plant built a railroad then decides to build a luxury hotel and the city just blossoms. There were 15,000 people just a couple of years later.

So what we have now is everything that’s left of the original artwork and furniture from the hotel. It’s really amazing that it’s all in its original location. You don’t find that anywhere else. So we are a museum of the hotel. We’re the oldest Museum in the city. We’ve been open since 1933.

Kyle: Okay. I didn’t know you all had been opened that long.

Lindsay: Yeah, we originally opened as the Tampa Municipal Museum and we had some interesting collections. There were some works progress, administration projects that were done at the building, the University of Tampa moved in, and then in 1974, we became the Henry Plant Museum.

Kyle: So we’re in this lovely room. What was this room originally and just kind of describe what we’re looking at in here?

Lindsay: Well, we are in what was a hotel room. So the nicest hotel rooms were on the first floor. The ceilings are 14 feet high on this floor so it’s a pretty nice space. We’ve got some big windows, just about every room had its own fireplace. And this room, in particular, would have been a multi-room suite.

So when you look around, you see a bunch of doors, we have our own bathroom, that’s now my co-workers office. There’s a little hallway where archives are kept leading over to our retired director’s office. So we use every space in the museum.

Kyle: And this room is absolutely gorgeous. It’s like the doors are innately curved and those are all original?

Lindsay: Yeah, actually, on the doors, there was originally silk flocked wallpaper, and in a failed attempt to preserve it, they lacquered over it so it looks kind of dark and brown and you can still see the pattern, but originally, it was yellow silk with gold threads running through it, would have just been gorgeous.

Kyle: Yeah. And I’m like, I’m looking at it right now and I thought it was like sort of like curved or burned in there, but, yeah, okay, that makes a lot more sense. All right. And then, so tell us some of the big features about this hotel, like what sets it apart from other hotels of that era and also so far as Tampa’s skyline goes.

Lindsay: Well, people ask me where I work and I say, “The Henry Plant Museum,” and they go, “Where’s that?” And I say, “Oh, it’s the University of Tampa.” “Well, where’s that?” And I say “The big red brick building with the silver domes on top,” and everybody goes, “Oh yeah, that one.”

So this is the building that we’re talking about. This was the first building in the state to be completely electrified. We have one of the early elevators in the city. Every room had its own telephone which was fantastic for calling the front desk and telling them to bring a piano to your room, but not so good for anything else because no one else had a phone.

Kyle: Was that a common request?

Lindsay: There was an orchestra that played at the hotel every evening and the advertisements state that if you don’t wanna listen to the orchestra, the porters will bring a piano to your room for you.

Kyle: Plant was a salesman, right?

Lindsay: Absolutely. This was very much a luxury hotel. You know, it took you four days to get here by train from New York City. So you weren’t coming for a weekend, you were coming for several months and so you were wealthy if you were saying here at the hotel.

Kyle: Okay, so tell us a little bit… So we talked about the domes on top. What’s the actual technical name for those? How are they made, and is the top…is that still gold?

Lindsay: So that’s an interesting question. There are 13 structures on the roof of the building. There are three domes, four finials, and six minarets. So the minarets are the ones that are the tallest, they are not actually gold. The original metal was tin that was painted over. They have all since been rebuilt and they’re currently stainless steel because it’s assumed that if Henry Plant had had access to stainless steel, that’s what he would have used for these.

Now the minarets actually were painted gold in the early ’80s for the Golden Jubilee of the University of Tampa. But that gold paint didn’t last very long. And so it didn’t look so good after about six months, so they’ve gone back to the original silver color.

Kyle: And the moons on top, were those gold at one point or?

Lindsay: They were not ever made of gold, unfortunately. We get a lot of questions about them. They’re just something to make the building look exotic.

Kyle: They lied to me. When I was here in 1995, they told me they were gold.

Lindsay: Well, I can tell you this, around the top of the baseboard in the grand salon, which is one of the giant ballrooms here, all the way around the room, this enormous room, the top of the baseboard had a layer of 23 and a half carat gold on the baseboard of a hotel. I mean, talk about conspicuous consumption.

Kyle: And that’s a big room. I’ve been in that one. That one’s big enough and amazing. Do you all still do weddings and stuff there or?

Lindsay: Yeah, absolutely. We have three ballrooms and they’re all used regularly.

Kyle: So, obviously, it’s not a hotel anymore. So like what your…did it stop, like… Bring us from luxury hotel in the early 1900s through to present day, like how did we get here?

Lindsay: So Henry Plant dies in 1899 and his heirs sort of fight over his empire, and the city of Tampa buys the hotel and 150 acres of grounds in 1904 and 1905. I should mention Henry Plant spent $2.5 million to build this building and that’s in 1891, an incredible amount of money. City of Tampa buys it for $125,000, so they got quite a steal.

So the city buys the building, they continue to run it as a hotel until the early 1930s. But by that time, we’re in the midst of the Great Depression, nobody has any money to come to Florida and stay at a luxury hotel. So the building closes. And there were a couple…there was about a year where it just sort of sat vacant, and the city wasn’t sure what to do with it.

The University of Tampa was founded in 1931. And they were operating out of a high school gymnasium, they needed a permanent home. So the city, they said, “Hey, we’ve got this great building, it’s sitting empty. University, would you like to use it?” So the university has been here with the museum ever since.

Kyle: Yeah, and I would think this is a little bit more prestigious than the gymnasium University.

Lindsay: Yeah, you know, when you’re trying to build the university and build a nice reputation to go with it, this building is gonna help with that.

Kyle: So obviously, the city bought this for $125,000 and it cost $2 million to build, but what sort of condition has this hotel been in over the years?

Lindsay: A lot of different conditions over the years. There have been some dark days and there have been some golden times. This is a historic building. It’s on the National Register so it can’t be torn down. But, you know, it’s made of brick, the cement has a lot of sand and seashells in it. So there are some problems that crop up from time to time and we’re a really old building, you know, pipes break, water gets in the walls, you know what happens next.

But the university does a great job maintaining the building and we’re very lucky to still have it. Actually, a lot of the windows when you look around still have the original glass in them.

Kyle: Okay, so that’s pretty impressive. So the bricks, are the bricks from here or were they brought in from…uh oh. I might have stumped her.

Lindsay: My understanding is that the bricks came from several different locations, but I can tell you to distract you from bricks that some of the steel cable and the steel framework for the building actually came from the Brooklyn Bridge.

Kyle: Interesting. Interesting. Well, so the reason I asked on the brick was whenever we were in Mount Dora, which was one of the first tourist destinations in…basically, the railroad came down through Jacksonville, Mount Dora was kind of the first tourist stop there. The older buildings downtown were built with mostly local brick. And the problem that they have with the local brick there is it’s very porous.

Lindsay: Very [inaudible 00:08:21].

Kyle: And so…yeah. So, if it’s on the sun side, it’s fine but if it’s on the shadow side, so if it’s on the north side of the house, the water just gets in there and basically just breaks it all apart. So, I’m sorry, that was my own personal nerd out. So the university moves in, in like what year?

Lindsay: ’33.

Kyle: Right. So 1933 the University moves in. Obviously, they have grown over the years. Do you know how many students are currently attending here, and also, kind of like what the goals are going forward for both the school and the museum?

Lindsay: Well, the school actually has a great reputation now. My understanding is that they have close to 9,000 students, which is incredible. They’re always doing construction on campus, and always really trying to better the university. They’ve got some great graduate programs. So they do a really fantastic job.

Our goals for the museum, our big one is really to raise the profile of Henry Plant. So many people in the area will hear them say, “Oh, I’ve lived here for 30 years and I’ve never come to the museum before, who’s Henry Plant?” We want to correct that. Next year will be Henry’s…would have been Henry’s 200th birthday. So it’s gonna be kind of a year of Henry Plant and we want everyone in Tampa Bay to know his name and know his importance to the city.

Kyle: So I’ve got a little quiz for you here. What town is named after Henry Plant?

Lindsay: Plant City.

Kyle: All right, that was very challenging, I know.

Lindsay: No. I actually didn’t know that myself until… I grew up in St. Pete and I thought it was named for Strawberry Plants.

Kyle: It’s a good guess, it’s a good guess. But basically anything that’s named like Flagler and Plant is obviously going to have a early railroad connotation from the 1900s. And then I actually just learned that it was Plants’ and not demons, but they built a railroad spur all the way over to St. Petersburg, because St. Petersburg was nothing for like 50 years after Tampa, and it wasn’t until the 1900s and they built that railroad spur that St. Pete actually became something, so interesting stuff. What’s one thing you wish everyone knew about Henry Plant?

Lindsay: On the spot. One thing that I wish everyone knew about Henry Plant is that the city of Tampa would not exist without him, quite literally. They had voted to unincorporate and stop being a city in the mid-1800s and it wasn’t until the area leaders were trying to woo Henry Plant and get him to build the rail line here that they reincorporated and became a city again.

And if you look at the manhole covers around the city of Tampa, there’s a ship on them. That is one of Henry Plant’s steamships. So I wish everyone knew that. Henry Plant is everywhere, you just got to look.

Kyle: Yeah, awesome, awesome. Yeah, because before the railway got here, there was probably maybe like the one trail that goes out like 301 and that’s pretty much it, otherwise you had to get here by ship. So let’s talk about Plant the man for a second here because I honestly, I don’t know much about like his history and how he was. I’ve read a…like, Rockefeller obviously, read about him. Flagler a little bit, mainly like his, you know, the Key West Bridge and all that stuff.

Lindsay: [inaudible 00:11:27] were good friends.

Kyle: Yes. So all these guys hung out during that time and they were rivals and cohorts in many ways. So, Plant, was he a robber baron, was he more like benevolent?

Lindsay: Henry Plant was definitely benevolent. He cared a lot about his employees. I can give you some great examples of that. He actually…so he was this railroad tycoon and he also had hotels and steamships, but when they were building his rail lines, he actually had a hospital car that would be at the end of the tracks so that anyone who was injured could get medical treatment right away.

He offered health insurance to his employees. This is the 1870s and 1880s and he’s offering health insurance. Henry Plant even…there’s a little town in Georgia, and I wish I could remember the name of it, that was started because his African-American employees did not have safe lodging close to the work site. And so he bought a bunch of land and founded this little town so that his employees could have a safe place to live.

Kyle: Maybe it’s called Plant City, Georgia.

Lindsay: It is not, I cannot remember the name of it, but he cared very much for his employees. And he passed that sense of generosity and responsibility and caring for others onto his son, Morton Plant, who became a great philanthropist and is well-known throughout the Northeast for that. And actually, Morton Plant Hospital in Clearwater is named for Henry Plant’s son, so he was a good guy, very much so.

Kyle: That’s good. So definitely a step above Rockefeller in all that.

Lindsay: Yeah, yeah, I think we can safely say that.

Kyle: No offense to the Rockefellers out there, but yeah. All right, so we’re gonna start our, I guess we can call this the walking tour.

Lindsay: Sound good to me.

Kyle: So, if we’re still here in the office and look around here, we have the beautiful windows and the doors, but up on the wall here there’s a red lion thing in a frame. So what’s that all about?

Lindsay: Well, actually, that’s a piece of the original carpet from the Tampa Bay Hotel. Carpet was not all that common simply because there weren’t vacuum cleaners, but this carpet, Henry Plant bought something ridiculous, 4,000 yards or something like that at a British auction house.

And the story goes that Queen Victoria commissioned this carpet, beautiful red carpet with a rampant lion on it, for Buckingham Palace and then she changed her mind and said, “No, people aren’t gonna walk on this.” Went to an auction house and Henry Plant picked it up.

Kyle: So thanks for the great carpet Victoria, it’s beautiful.

Lindsay: We have a larger piece on display in one of our rooms that I can show you as well.

Kyle: Yeah, cool. Well, so let’s talk a little bit about the museum. So how many people work here, what times are ya’ll open?

Lindsay: We’re open from 10:00 to 5:00, Tuesday through Saturday and 12:00 to 5:00 on Sundays. We have 7 full-time staff and 2 part-time staff and then we have 90 volunteers. So we’re always looking for more volunteers if anyone wants to get involved with the museum.

Kyle: Wow. Okay, so what sort of skill set does a volunteer need?

Lindsay: Enthusiasm, you should like people and wanna learn more about Henry Plant and the history of this building.

Kyle: And the willingness to volunteer.

Lindsay: Yeah, willingness to volunteer is pretty important too.

Kyle: All right, cool. And so, if they wanted to volunteer, where would they go? 

Lindsay: We have three main positions for volunteers. One is a docent, so you’re actually leading guided tours of the museum, that’s a lot of fun. And the other two are at our front desk and our museum store. Those are great positions for somebody who wants a, you know, regular once-a-week position, high school students looking for those bright futures hours, anything like that.

Kyle: Is that what Al’s friendly face was doing?

Lindsay: Yes. Al Miller has been volunteering at our front desk for over 20 years.

Kyle: Whoa. All right, so I probably I might have seen him back in the ’90s when I was last year.

Lindsay: It is entirely possible. Actually, our curator has been here for 35 years so you might have gotten a tour from her.

Kyle: Yeah, might have, might have. All right, so let’s walk around, I guess?

Lindsay: All right, we are…actually, let’s come down this hallway. So we’re gonna go down this hallway. The space we’re gonna go into first, since we’re a museum of a hotel, we’re gonna go check out what a hotel suite would have looked like if you were a guest here.

Kyle: Cool. So we’re going down the hallway. So what’s this design called that we’re seeing all over the place?

Lindsay: That’s a keyhole and we have them everywhere. If we go take a look at the original elevator, there are a tiny little key holes curved into the wood of the elevator. And the doorway that we walked through, if we were to close that door and lock, it if you look down at the other end of the hall, we have our own private entrance to the hotel suite, just one of many signs that we’re in a luxury hotel.

Kyle: Yeah, that’s fancy. So all of this would have been one?

Lindsay: Yeah. So this is a three-room suite or a parlor suite. It would have cost about $5 a night. To put that into perspective, somebody working here like a groundskeeper or the head waiter would have been earning 40 or 60 cents per day. So we’re talking two weeks’ pay for one night in there.

Kyle: Yikes. Sorry, so that would be probably like $5,000, $6,000, something like that?

Lindsay: Quite a lot of money, more money than I could afford, for sure.

Kyle: Woo, a night.

Lindsay: So as we come down the hallway, the first room we’re gonna come to on the left is the music room because what hotel suite is complete without a music room?

Kyle: They had one at the Sheraton I stayed in.

Lindsay: We have a harp in here, we have a piano in here. And like I was telling you earlier, if you didn’t wanna listen to the hotel orchestra in the evenings, call the porter and they’ll bring you a piano so you can play the piano in your room. And if you don’t know how to play the piano, the porter will stay and perform for you, it’s no problem.

Kyle: Very nice, very nice. So who would be working here doing that sort of stuff?

Lindsay: Who would be working here? Actually, a lot of the staff worked at summer resorts in the north and then would come down here to the winter resorts for the winter. So they would follow sort of the tourists.

Kyle: The original snowbirds.

Lindsay: Yeah, yeah, pretty much, yeah.

Kyle: No offense, no offense to Northerners.

Lindsay: No.

Kyle: This is beautiful. So we’re looking in the room here. There’s a stand-up piano over here in the corner. It’s got a music book on there that says “Tampa’s two steps.” Have you heard this piece of music?

Lindsay: I have not heard the “Tampa two-step.” There’s another one called the “Tampa Bay hotel gallop” that I would love to hear some day too.

Kyle: Some choice pieces of music. There’s a harp and another fireplace…stop, fireplaces, it’s Florida.

Lindsay: Well, this was a winter resort that was opened December through April and it would get a little chilly. There were a couple of years that they actually had snow and it killed a lot of the exotic plants on the grounds. So if it was cold, you had your own fireplace, if it was warm in the evenings as you’ll see when we get to the bedroom, there are windows all the way around the bed so you can open them and get cross breezes at night.

Kyle: Yeah, nice, nice. And also, over there on the table, it looks like a Edison cylinder?

Lindsay: Yeah. Thomas Edison was actually one of the guests here at the Tampa Bay hotel. He stayed here with his wife, Mina, and they actually were featured in our Victorian Christmas Stroll Last year. We had a room dedicated to them.

Kyle: Very nice, very nice. And those that don’t know, Thomas Edison actually had a house and a small lab down in…

Lindsay: Fort Myers, Fort Myers area.

Kyle: Yes, it’s in Fort Myers, just before you get there. When I was there, lots and lots of angel trumpets on the property. So, you know, he might have been using some hallucinogens to spur the imagination a little bit.

Lindsay: Perfectly in keeping with the culture of the day, I’m sure.

Kyle: Yeah, you know, they had like Valium and cokes or something like that back then. Wow, okay.

Lindsay: Yeah. So we have now moved into the bedroom of the parlor suite. And if you picture the building, we have what look like the towers on the corners of the building, the bed is located directly underneath one of those minarets in the corner.

So you got the windows all the way around it. You actually have your own closet, which was a rarity, you have your own bathroom, another rarity in the 1890s. We talked about Flagler a little bit, there’s a great story that when the Tampa Bay hotel opened, Henry Plant invited Henry Flagler, sent him a telegram and said, “Come to the opening.”

Flagler replied and said, “Well, how am I supposed to know where to go? There’s nothing in Tampa.” Plant replies back and says, “Well, just follow the crowds.” So that’s Plant’s answer to the Ponce de Leon.

Kyle: A little bit of banter back and forth.

Lindsay: Yes, yes. Business rivals, but definitely good friends.

Kyle: Well, it’s not like there was anything Flagler, Flagler beach or the west coast to that point in time either, really.

Lindsay: That’s very true. A lot of that came shortly after.

Kyle: So this is beautiful. So again, we got huge 14-foot ceilings. The bed is literally like in the round turret section underneath the minaret. There’s a gorgeous Millwork… I don’t even know if that’s mill… I don’t even know what you’d call that.

Lindsay: It’s plaster. Oh…artisanship.

Kyle: Absolutely amazing. Yeah. Well, permission, I’m gonna take a picture of that and put it in the show notes? So…yeah.

Lindsay: No, of course. Yes.

Kyle: Because that’s crazy.

Lindsay: One thing, it’s kind of cloudy and it’s gonna rain outside right now so it’s getting a little dark in the museum because we have authentic lighting in here. We have chosen to recreate the original lights from the Tampa Bay Hotel.

Now, I said this building was the first in the state to be completely electrified, the newspapers describe it as being ablaze in light, read a book any time of day. It is very dim in here right now and I would not wanna try to read a book.

Kyle: Yeah, it’s very…it’s very dusky.

Lindsay: But electricity was so new. This was a way to show off the technological advancements of the building and that Henry Plant had enough money to build a building like this with electricity.

Kyle: And honestly, this would probably be like, you know, 400 candles lit in here.

Lindsay: Yeah, probably something like that. We have…let me see if I can get this name right there, replica Edison carbon filament bulbs that we have in all the light fixtures in here.

Kyle: Yeah, very cool. I noticed some when I was walking in, some of the fixtures coming in. So, yeah, this is beautiful. My wife would love this.

Lindsay: Well, you should bring her sometime. So we have one room left of our three-room suite to see. So we are now in the parlor or the sitting room. This is sometimes called the library as well. There were big public spaces of the Tampa Bay Hotel, but if you were getting a little overwhelmed, you could come sit in your own private space, maybe write a letter home. We have an antique typewriter on display that I usually call a primitive laptop because it’s in a carrying case.

So you could write a letter anywhere you needed to. And again, you can see some of the beautiful wallpaper on the doors. We have original Wedgwood vases on display. I mean, really spared no expense is the only phrase you can use to describe it.

Kyle: Yeah, this is pretty, pretty impressive.

Lindsay: Yeah. And we’re a lifestyle museum so we want you to feel like you’re stepping back in time. And I think in the parlor suite, we do a great job of that.

Kyle: Yes, indeed. And I’m a bit of the typewriter nerd too. Just trying to see if I could see like what model of this is. So it’s actually built into this case, which is pretty interesting. And it’s definitely older than like the Underwood 3s and 5s that you’d normally see in like the 1910s.

Lindsay: Oh, yeah. This dates to the late 1800s. This is an old typewriter.

Kyle: Yeah, it definitely…it looks more like a cotton gin than a typewriter really, to me, at least. Like it’s very…like cast iron parts all around it. Very cool. I like it, I like it. Book me up for a week.

Lindsay: We hear that a lot.

Kyle: All right, moving on.

Lindsay: We do have a rotating exhibit space. I don’t know if you’d wanna see that or not. It’s up through December.

Kyle: Yeah, sure.

Lindsay: So we can take a look in there. I’m trying to think, this is an interesting piece, this chair here on the right hand side. So this chair is actually called a Victorian courting chair, or a tête-à-tête so that a young man and a young lady could sit and have a conversation here without a chaperone because the chair is its own chaperone.

The young man and the young lady sit facing separate directions, facing opposite directions, and then the wooden armrest goes in between them so they can only get in so much trouble here.

Kyle: So looking at the chair, it’s basically kind of an S-shape facing opposite directions, so you can kind of lean over on your sweetie, but that’s about it.

Lindsay: Yeah, nothing too improper for the Victorians.

Kyle: Yeah, so we’re looking at this room. There’s a lot of…I mean, I would call them formal sitting chairs, but they probably just called them sitting chairs back then?

Lindsay: Yeah, something like that. We have a lot of the furniture left from the ballrooms and the grand salon was sort of like the living room of the Tampa Bay Hotel. The photos we have show it full of these gorgeous chairs that we would be afraid to sit in today, but these were just where you would go, where you would hang out in the afternoon.

Kyle: Yeah, this is definitely something that my grandmother would have shooed me off of. And then there’s like a magnifying thing here for…?

Lindsay: Yeah, that’s a stereoscope viewer. So we have the stereo cards that have two images that are just slightly different. When you look at them through the lenses, it looks like a 3D image.

Kyle: So it’s like a old-school View-Master, basically?

Lindsay: Very much so, yeah.

Kyle: Very cool, very cool. So what other… So besides Teddy Roosevelt, what other famous guests did we have here?

Lindsay: Babe Ruth was a guest at the hotel. He actually hit the longest home run of his career here. John Philip Sousa, the famous band leader, Sarah Bernhardt, the famous actress, Anna Pavlova, Russian ballerina, Booker T. Washington spoke here, pretty much anybody and everybody who was famous at the time. Nellie Melba for whom Melba Toast is named was a guest here.

Kyle: This was the place to be then?

Lindsay: Yeah, absolutely. This was the big resort on the west coast of Florida.

Kyle: So not even like Naples… Like Naples, Venice, those were probably just dreams still at that point.

Lindsay: Yeah, absolutely. Henry Plant had seven hotels throughout the State of Florida. This one was the crown jewel for sure.

Kyle: And it’s definitely gorgeous. So we’re just kind of walking down the hallway here, huge tapestries, big sculptures.

Lindsay: Yeah. Actually, the first piece of public art in the city of Tampa was here on the grounds of the hotel. When you make your way up into the museum, you see a sculpture of two dogs, first piece of public art in the City of Tampa and it was sculpted by a woman.

Kyle: Interesting, very cool, very cool.

Lindsay: This room over here is our most authentic space.

Kyle: So we’re going into the authentic space.

Lindsay: This is called the Writing and Reading room. This is probably my favorite room in the museum because it is our most authentic space in the museum. And what I mean by that is, we have a couple black and white photos on display of this room in 1890s, you really can’t tell a difference aside from ropes on the chairs to keep people from sitting on them it looks the same.

Kyle: How many people have tried to sit in these chairs?

Lindsay: More than I would like to count.

Kyle: Don’t sit in the chairs, people.

Lindsay: So when you look at the photo, there’s really no differences down to their two small portraits of dogs hanging on the wall they’re still hanging in the same place.

Kyle: I see it and it still kind of smells like pipe tobacco and cigars in here.

Lindsay: Well, actually, there’s a reason that it smells a little bit like tobacco. A couple of years ago, during our Victorian Christmas Stroll, we had a Christmas in Cuba tree and we dried real tobacco leaves to decorate the trees.

Kyle: And it still lingers.

Lindsay: Like I said, authentic.

Kyle: Yeah, very cool, very cool. So this is where people would come and gather and…

Lindsay: This was basically the business center for the hotel. So if you were coming down for the season and you were a businessman from the north, you couldn’t just abandon your business the whole time. So you might write letters home here, read the newspapers, send your telegraph’ and telegrams and keep up with everything in here. This is primarily a space for gentlemen, which is evidenced by the spittoons that are on the floor.

Kyle: And they’re still there.

Lindsay: They sure are. And actually, the doorway at the end of this room leads downstairs to the resceller [SP], which was originally a bar and a barbershop and there were billiards tables down there so kind of a man cave for the 1890s.

Kyle: Very cool. Do they still serve beer down there? 

Lindsay: Unfortunately, they do not. But they do serve coffee and sandwiches. The students are disappointed too.

Kyle: Yeah, I’m sure, I’m sure. So this is definitely, this is very cool, very cool. But yeah, with the lighting, it’s not ablaze. This would not pass code currently for ample lighting.

Lindsay: No, no, not so much.

Kyle: But absolutely beautiful.

Lindsay: Yeah. And actually, we had a paint analysis done in this room and went through, I don’t know, 14, 17 layers of paint to determine the original paint color, and it’s this kind of pale yellowish color, kind of interesting for a gentleman space.

Kyle: Yeah, amazing. It’s good stuff, it’s good stuff.

Lindsay: So we have a rotating exhibit up right now, if you’d like to see that.

Kyle: Yeah, let’s take a look.

Lindsay: It’s much more brightly lit.

Kyle: Ah yes, track… Is this the original track lighting?

Lindsay: Oh yeah, dating back to the 1990s. So we’re now standing in our rotating exhibit space. So that exhibit in here right now is called Imperial Designs: From the Habsburg’s Herend to the Romanov’s Fabergé. This is just an incredible collection of porcelain and glass and pieces from the Imperial dynasties of Europe in the late 1800s, early 1900s.

So we have things here that belong to the Habsburg’s of Austria, and the Romanovs before the Russian Revolution. So the last emperors, the last Zurs [SP], this is the things that they would be using.

Kyle: Yeah, and they are beautiful, very ornate.

Lindsay: Yeah, we have Fabergé on display in here, we have a beautiful collection of Russian eggs that were often given as Christmas presents and Easter presents. And we have this exhibit up now because people who would have been staying at the Tampa Bay hotel often would have been doing what was called the Grand Tour and going to see these Imperial courts. So this is very similar to what they would have been seeing on their travels.

Kyle: Yeah, and it’s amazing. Very nice.

Lindsay: Yeah, all alone from one collector who lives in Tampa.

Kyle: Wow. Yeah, that’s impressive.

Lindsay: Yeah, yeah. For anyone who’s looking for the perfect gift, we have a great museum store that people should come take advantage of. And we do some great programs where we’re the best placed to bring your out-of-town-guests when they’re coming to visit you.

Kyle: And yeah, it’s just a great place just to kind of walk around. So there’s the actual museum and hotel part here and then there’s like a park outside by the water side.

Lindsay: Yeah, Plant Park is actually right out in front of the building. It’s a public park, it’s a great place to walk around. There’s also a cell phone tour that you can do out in the park to get some more information and it was all part of the original grounds, so it’s been restored. There’s some trees out there that have been there well before the hotel was built and hopefully, it will be here for the next 100 years, at least.

Kyle: Yeah. So there was river rock, there was the Plant Park.

Lindsay: Exactly, before river rock, Plant Park, for sure. So actually on the grounds of the hotel, there was a racetrack, the state fairs were held here, the very first guest [inaudible 00:30:11] celebrations were here at the hotel, there was a casino that was a performing arts center. I mean, this was the center of Tampa.

Kyle: So it hasn’t always been just like the campus and then like all of the dorms and all that stuff back there?

Lindsay: Oh no, there were actually 21 buildings when the hotel was in service. It had its own power plant, there was the other casino that I mentioned that could seat 2,000 people, there was a racetrack, bicycle courses, hunting and fishing, a greenhouse, a boathouse, really…

Kyle: It was literally a resort instead of just…

Lindsay: Yeah, yeah. Think all-inclusive resort and you’ll get a little closer.

Kyle: The original Disney World.

Lindsay: We do call it the first Magic Kingdom.

Kyle: There you go. All right, so Lindsay, thank you so much.

Lindsay: My pleasure. This has been a lot of fun.

Kyle: So people that wanna come here and visit, how do you get here? Where should they park, when are you all open?

Lindsay: We are open Tuesday through Saturday 10:00 to 5:00, Sunday 12:00 to 5:00. You can get all the information at plantmuseum.com, and we have parking right out in front of the museum and a free garage as well, free parking downtown and yeah, come, check us out.

Kyle: All right. Thank you so much.

Lindsay: My pleasure.

Categories
Category Clearwater Episode Great People Location St Pete Tampa

Episode 39 – Interview with Joe Malinowski, Tampa Bay is Awesome

Episode 39 - Interview with Fred Metzler, Owner of Dog Bar

Alexa,
play Great Things Tampa Bay

Show Notes

We interview local influencer and instagram phenomenon Joe Malinowski, responsible for Tampa Bay Is Awesome!  Joe joins me for dinner at Brick and Mortar, and we talk about all things food, the current state of things in Tampa Bay, and what there is to look forward to!

Transcript at the bottom of this page!

Tampa Bay is Awesome

Joe Malinowski

Tampa Bay Is Awesome

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Kyle: And one last question, besides Brick & Mortar, what’s your other favorite restaurant here in St. Pete?
Jason: Oh, boy.
Kyle: Oh, putting you on the spot.
Jason: Oh, boy. There’s a lot of them. There’s a lot of them.
Kyle: Hey, everybody. Kyle Sasser here with Great Things Tampa Bay. And today we got a little bit of a different sort of episode. Actually, I sat down and had dinner with another local Tampa Bay, well, influencer is kind of the name that we’re all sort of getting these days but, you know, another guy that has a passion for Tampa Bay who loves all the great restaurants and things to do there. 
So I reached out to him online, his name is Joe Malinowski and he runs Tampa Bay is Awesome. You might’ve seen his stuff on Instagram and, yeah, a cool dude. So basically, I reached out to him and asked him to pick his favorite restaurant and we would go have dinner there. And I, of course, would bring along a microphone just to capture all the good stuff to do.

We went to Brick & Mortar which is located in downtown St. Petersburg, Florida and known for absolutely delicious cuisine so he definitely picked the right spot there. So, without further ado, here’s the interview with Joe Malinowski of Tampa Bay is Awesome.
Hey, everybody, this is Kyle Sasser, Great Things Tampa Bay, and I am here with…
Joe: Joe Malinowski, Tampa Bay is Awesome.
Kyle: Yep, and he is a local blogger, marketer, social media guru extraordinaire.
Joe: Man, oh, man. Yeah, thank you. I guess there’s nothing else to say but thank you.
Kyle: Yep, and we are here at Brick & Mortar just doing a little dining experience and having a chat about Tampa Bay, what each of us like. So what caused you to choose Brick & Mortar here?
Joe: It’s delicious. I’ve come here a handful of times and every time I come it’s just, you know. I was at, I forget, I think it’s ES3 or Entrepreneur Society, and we had an event here, and the chef came out to hang out with us, was describing everything. He put so much thought and care into it, there was stuff that he had that was getting served, like they’ve been preparing for like two weeks. 
It’s just incredible when you see people that are that dedicated to their craft, and it’s nice to appreciate our local guys especially with so many new places opening right now. You got to support the ones that like are your staples because there’s going to be a lot of flash in the bands that we have coming out.
Kyle: That’s true. And, relatively, I would say Brick & Mortar is one of the elder statesmen of Central Avenue at this point even though they’ve only been open for a few years.
Joe: Yeah, absolutely. You know, we’ve got a lot of great places, a lot of great places that are also opening but we still got to make sure that we go to those places that we know and love.
Kyle: Yeah, and it’s hard because so my role in the podcast is that I have to eat somewhere twice and have a great experience both times before I will review it. And same thing with it bad. Like for bad experiences, I have to have two or three before I start talking shit about it. Do you have something similar?
Joe: I try to avoid the “I didn’t have that great…” Like if I didn’t have a great experience, I guess I won’t talk about the place because I was at an event once and they served us truffle mac and cheese. Now I don’t like truffle, so… It’s just so weird. Like I will eat it, it’s just not my favorite, and someone else was at the table and there is some blogger who thought they were a big deal, and they were just like, “Oh, this is terrible.”
Kyle: To be unnamed.
Joe: To be unnamed. I don’t even remember who it was but I just remember him saying how terrible it was, and I’m just like, “Why don’t you like it?” They’re like, “Oh, I don’t like truffle.” I was like, “Well, don’t be such an ass about it. You don’t like the flavor that they chose to use. Everyone else that likes truffle seems to love it.” So that’s what I was saying. Well, listen, truffle is not my favorite, I don’t have a personal experience with it, I ate it, it tasted like truffle, the people who like truffle thought it was amazing.
Kyle: Exactly. Like beer, I’m not a big beer drinker so I did go to Cycle Brewing on occasion which is across the way here, just because I like the place and the beer is okay. I couldn’t tell you anything about the beer but I do get asked a lot about breweries, I don’t know a shit about beer. I don’t really like bee,, so that’s not my wheelhouse so I’m not even going to comment on beer. Liquor though I will tell you some good liquors.
Joe: Oh, yeah. I love…we have so many new distilleries that are even opening, both on here and even in Ybor they have two new distilleries, or one new distillery over there, or rum distillery that’s dynamite. You got American Victory over here, and then the existing ones that we had. You know, Kozuba does a spectacular job, St. Pete Distillery, love Banyan Vodka.
Kyle: Which, again, they’ve only been open for a few years but they’re kind of an elder statesman at this point.
Joe: Yeah.
Kyle: Because they’re in all the publics and all the good stuff. PS, their bourbon is delicious.
Joe: Whose bourbon?
Kyle: St. Pete Distillery’s.
Joe: Oh, yeah. Big shout out to them. I mean, they’re big supporters of us. We love them regardless because they just put out such a great product and they are getting so engaged in the community. You have a bar or something that you want to get in an event, St. Pete Distillery.
Kyle: So I have actually been trying to get a hold of somebody there for like three weeks.
Joe: Tell me who and I’ll get you there, I’ll get you in front of them.
Kyle: Just somebody that’ll talk to me.
Joe: I can get you anybody there. I will get you some cool people that will get you some good exposure for stuff.
Kyle: So you actually brought a book here.
Joe: I did bring you a book.
Kyle: And actually I have to say, so in this digital age, an actual physical product is both unique and interesting as the hostess or waitress stares over here.
Joe: [inaudible 00:05:49]
Kyle: There you go, now she’s looking down the street. All right. So, yes, you brought a book, a physical product. It’s called “Tampa Bay: Do It, Live It, Love It.” Tell us about it, tell us the inspiration for it.
Joe: A buddy of mine had been doing these types of books all over the world for the last 15 years. We put out a book in early 2017 called “Best of Tampa Bay” and it’s about 340 pages, it was business, it was lifestyle, it was trying to cram a ton of stuff into one book for both sides of the Bay even into Pasco and Sarasota. So what we ended up doing a year later, knowing that we really wanted something that showcases both sides of the Bay unified. 

You know, no one…people are like, “Rah, rah, rah, St. Pete. Rah, rah, rah Tampa. Rah, rah, rah, Clearwater.” Like no one has ever done anything that’s like, “Listen, we are one huge, awesome community.” Some ridiculous number of people, 10 or 15 million people a year come here to hang out.
Kyle: So I actually looked this up, we are larger…the Tampa Bay metro area is actually larger than Denver.
Joe: Wow. And not just our population, I mean, look at our number of visitors. And the thing that I see with all of our Facebook pages, I mean, St. Pete is awesome, Florida Beach, south Tampa, downtown, all of them, is you had a lot of people that live here, are natives here, and don’t venture out of like their little three or five-mile bubble and were all so excited to go travel the world and travel all these cool places and, you know, they haven’t been to Gulfport. You know, Gulfport is flipping awesome.
Kyle: Safety Harbor.
Joe: Safety Harbor, Dunedin, like these little small communities, like if you went to, you’d be like, “Holy shit, I didn’t realize…like, wow.” You can spend a whole day here, drink, eat, have a blast. I mean, not to down the pricing of it, but it’s super cheap. Like go to Gulfport no one’s charging you more than like $4, $3 for a beer.
Kyle: So Gulfport, we like Pia’s, my wife and I.
Joe: Oh, no, great. I am not…
Kyle: Safety Harbor, have you had the pizza from the one guy there?
Joe: I haven’t.
Kyle: So his pizza is amazing, but it is true what everybody says, “Do not try to substitute or change what he’s doing.”
Joe: Oh, I want to do it. I want to go there and like video the experience.
Kyle: Not that he will tell you to go fuck yourself, but…
Joe: He’s the Nazi of Safety Harbor?
Kyle: Yeah, let’s just say they’re not open to substitutions.
Joe: I love it. I want to go to a place like that. We went to the Soup Nazi place in New York once, and we were so hungry when we got there, like no one had the balls to be like a weirdo. We were just like, “I just want to eat.” So I always wondered if he would’ve, “No soup for you.” It would’ve been awesome.
Kyle: Maybe. Maybe. All right. So the food at Brick & Mortar here has just arrived. Joe, what did you get?
Joe: I got the special which…oh, are we?
Kyle: Yeah, you’re the Doppelganger, you’re the Jason Doppelganger, I’m sorry. It’s like three times you looked at him, I’m like, “Oh, no, I’m sorry.”
Joe: So, Jason tells us this is the most amazing snapper with a bunch of…I can’t even do it justice. I mean, there’s quinoa, there’s green tomatoes.
Kyle: So looking at it, it’s got a base of quinoa. What is that? Is that a yam or something? I don’t know.
Joe: I don’t think it’s yam.
Kyle: So a beautiful base of quinoa, salmon, right?
Joe: Snapper.
Kyle: Snapper encrusted with something that looks delicious and then…
Joe: Jason is here.
Kyle: Wait, wait, wait. All right. Give us the description here.
Jason: All right, so that is our snapper feature this evening. You have five-ounce pan-seared fillet of the snapper local caught with a Marcona almond and beet green puree, smoked green tomato and a quenelle of an ancho chili roux on top. And we finished it out with a…yes, a little bit of lemon [inaudible 00:09:40] on top and that’s going to give that little kind of citrus floral flair on top.
Kyle: All right. What am I looking at on my plate here?
Jason: So yours is our scallop feature tonight. So it’s going to be four pan-seared U10 scallops over our house-made green curry with a jalapeno and cilantro vinaigrette. We have some sliced heirloom tomato, pan-roasted beech mushrooms and we finish it out with a cilantro oil on top.
Kyle: You should really like narrate stuff on Food Network. Like you’re very good at…
Jason: Thanks so much, guys. And wine and beer is all set at the moment too?
Kyle: I think we’re good. After those lovely descriptions, dig in, okay? All right. Thanks, Jason. All right, let’s see how this stuff tastes.
Joe: Oh, yeah.
Kyle: Jason is going in.
Joe: Joe is going in. Jason has left.
Kyle: Right. Joe has gone in.
Joe: Man, I got to try what this little green stuff is. I mean, everything has such a nice unique flavor to it and that’s what’s tough to find in a lot of places. Everyone is kind of doing the same thing and the chef here is just always out of the box. He’s amazing.
Kyle: I like it. I like it. And look at my scallops here. I would say those are half dollar size, like these things are huge.
Joe: I would even say it’s bigger than a half dollar.
Kyle: And I’m not a tremendous connoisseur of scallops but I thought this one sounded interestingly enough…interesting enough to try. But, yeah, it’s pretty good. The thing I’ve been noticing like the last few places I’ve eaten at that I have liked hasn’t been that they’re doing like something that blows your mind. It’s the fact that the flavor is in the sauces and on the entrée and all that stuff are very balanced so you can like see everything that’s in there.
Joe: I mean, there’s stuff on here that you’re like not thinking of at home. I hate going to…I don’t hate, I just love eating food everywhere but it’s always interesting when you go to a place and you’re kind of like at the end of the meal like, “I could make that. I could figure it out if I really wanted to.” But you come to this, I don’t even know what to pair like this…I don’t know what he called it. He didn’t call it chorizo, I feel like there’s a little bit of that flavor in it.
Kyle: [inaudible 00:12:06] wasn’t it?
Joe: There was something. But it’s amazing.
Kyle: It’s unknown but it’s delicious.
Joe: It was the funny…I don’t even remember the word he used.
Kyle: We’ll have to roll that back and give it a listen. All right, so the food is delicious. We’re going to enjoy and come to you. Oops, sorry, that was not recording actually. Shit, that happens to me all the time. All right. So I am here with…introduce yourself.
Jason: I am the chef and owner of Brick & Mortar.
Kyle: And your name is?
Jason: Jason.
Kyle: Jason. Also the name of our waiter.
Joe: Yeah.
Kyle: Which he does a very good job with descriptions and telling us about the food and that good stuff.
Jason: He’s really good with that stuff. He’s one of our best.
Kyle: So you’re kind of the elder statesman of Central Avenue now, three years established, to be honest, at least to me.
Jason: I feel like I’m definitely part of it growing so, yeah, I’d like to say that.
Kyle: Two questions. One, what’s your favorite part about being a business here on Central Avenue in St. Pete? And, two, where do you see things going in the next five years?
Jason: Oh, wow. I mean, I got in here right at the right time, I mean, when St. Pete was just growing by leaps and bounds. I mean, like every week something is happening. But I would like to feel comfortable saying that we were part of bringing St. Pete up the way it is and bringing the food scene up. There was already some awesome people here but it’s definitely nice to be a part of that. And in five years we’re going to see…I think St. Pete is going to be one of the most competitive little big cities in the country. It’s already on its way so…
Kyle: Well, we’re not so little anymore. Actually, I looked it up, so I’m not just saying Pete but the Tampa Bay metro area, we’re actually larger than Denver now.
Jason: Oh, wow.
Kyle: That’s amazing.
Jason: That’s cool.
Kyle: And there’s even more people moving here because we don’t have snow unlike Denver.
Jason: Yeah, it’s funny because there’s probably about one out of every ten tables that I talk to is somebody that lives here now that came for a vacation last year or last winter, whatever, and decided, “Oh, my God, St. Pete is amazing.” And they ended up deciding to move here or get a vacation house here. I mean, literally every week, all week long, no matter what time of year it is, there’s always a handful of people that have done that.
Kyle: Well, Jason, I do want to ask one last question. How do you come up with this delicious stuff?
Jason: Oh, man, it’s just whatever is fresh and kind of go with the seasons, and I just kind of…like I literally call my vendors up, “Hey, what kind of fish do we have in? What kind of produce do we have in?” And just play off of that. And I’ll collaborate with…we have a really awesome staff as well in the kitchen so I’m very lucky to have that.
Kyle: And one last question, besides Brick & Mortar, what’s your other favorite restaurant here in St. Pete?
Jason: Oh, boy.
Kyle: Oh, put you on the spot.
Jason: Oh, boy, there’s a lot of them. There’s a lot of them, but I would definitely have to go with IL Ritorno, Sola Bistro is on the beach but still definitely check it out.
Kyle: You know, actually, I haven’t been to IL Ritorno since they did the remodel.
Jason: Yeah, it’s amazing. Yeah, it’s just as good if not better. But just a really badass buildout that they did and they have liquor now which is awesome.
Kyle: Sweet. All right, well, Jason, thank you so much.
Jason: Yeah, yeah, thank you.
Kyle: All right. So I asked to see the dessert menu and Jason said, “Why don’t I just tell you about it?” So here we go.
Jason: So we got three desserts all house-made. The first one is the lightest out of the three, it’s a lavender panna cotta. We also infused it with a little bit of basil. Then you have on the other side, prosciutto Marcona almonds, blue cheese and a little drizzle of Brick Street Farms local honey. So you got a little bit of salty sweet in that dish. 
The next one is our chocolate espresso cake. So it’s two layers of deep chocolate cake, and then you have the cocoa crème cheese frosting in the center, a chocolate espresso ganache shell and our house-made whip cream to finish that out. And, lastly, our empress of our desserts is the glazed donut bread pudding. All solid glazed donuts, tres leche sauce, toasted coconut and house whip cream on top to finish that out.
Kyle: Well, I got to tell you, the donut thing sounds a little over the top.
Jason: It’s our popular, most popular dessert and it’s decadent and amazing.
Kyle: What are you thinking, Joe?
Joe: I say of course. Definitely, you want to split one or you want to eat…?
Kyle: Give me the brief overview again.
Jason: So solid glazed donut bread pudding, tres leche sauce, toasted coconut, and house made whip cream on top.
Kyle: Wait, wait, give me all of the desserts again.
Joe: No, all of them.
Jason: Am I getting quizzed here?
Kyle: Well, no, no. I don’t need the details, just the quick overview.
Jason: So then our chocolate espresso cake and then the lavender panna cotta as well.
Joe: Anyone will do.
Kyle: You want to get the lavender.
Joe: I’m down. It sounds amazing.
Kyle: How’s the lavender? Is the lavender good?
Jason: Like I said, it’s not going to be as big of a dessert [inaudible 00:17:16] as the other two, but it’s definitely got a nice subtle flavor, it’s very delicate and then you also have the prosciutto and everything with it too, yeah.
Kyle: I like basil in desserts for some reason, and also I usually order chocolates. So I’m trying to break out of my mold a little bit. 
Jason: I’d say you can go with either of them. 
Kyle: And donuts do not sound tremendously healthy, donut bread pudding. 
Jason: Every once in a while it’s okay in my book. 
Kyle: All right, so we’re going to do the lavender thing.
Joe: The lavender one. That was the one I was most curious about. It sounded very interesting and I, too, am a basil fan.
Kyle: I like basil sweets for some reason because it’s very unanticipated, you know.
Jason: Yeah, and like I said it’s a very small undertone of that dessert but it’s just enough to get the essence of its flavor.
Kyle: It’s that little bit of herbal…
Jason: Yeah, there’s a little smoothness there.
Kyle: I like it.
Jason: I’ll be right back with two forks and some water. Would either of you would like a refresher, a wine, a beer?
Joe: Water is good.
Jason: Just the water, okay. Be right back.
Kyle: Thanks, Jason. Hang on a second. So this dessert just showed up. Wait, is that gorgonzola? No, blue cheese, sorry.
Jason: Yeah, and then you have our lovely liquid gold honey from Brick Street Farms drizzled on top and the prosciutto and Marcona almonds. It’s very beautiful.
Kyle: Jason?
Jason: Yes?
Kyle: Besides Brick & Mortar, which you’re an exquisite waiter at, or do you refer to yourself as a waiter?
Jason: Server.
Kyle: Server. Okay. Besides Brick & Mortar, what is your other favorite place in St. Petersburg to eat at?
Jason: Well, every once in a while, some smoked fish from Ted Peters is really amazing.
Kyle: Oh, shit. Are you old…are you like a native or…?
Jason: No, I’m from Vermont but we discovered that place and we live in Gulfport so it’s really nice to go every once in a while. But just we kind of hop around here and there, around town, you know, half off bottles of wine on Sunday, and that is really fun but…
Kyle: They’re still doing that?
Jason: Yeah.
Kyle: Do they still do the half-priced appetizers on Tuesdays?
Jason: I work on Tuesdays so I never get to go there to find out.
Kyle: Well, I could tell you it’s delicious if they still do it. But the half-priced bottles of wine are also awesome.
Jason: Yeah, especially if you’re willing to learn about wine, you haven’t tried something for the first time, and you can get it half off, it’s pretty good there.
Kyle: Which most people don’t know, same owners as Mazzaro’s Italian Market.
Jason: Yeah, I love Mazzaro’s to death.
Kyle: Who doesn’t?
Jason: It’s very magical.
Kyle: All right, Jason, well, thank you so much for delivering this blue cheese, not gorgonzola, I’m sorry.
Joe: I didn’t even remember what we ordered, but it looks amazing.
Kyle: So I am not obviously a food professional by any stretch of the imagination, although this shit looks legit.
Joe: Yeah, what is this? It looks like cheesecake. So it’s not cheesecake.
Kyle: I’ll let you go first.
Joe: All right. I’ll get a little…
Kyle: So it’s basically like a flan cheesecake looking thing with like prosciutto and blue cheese.
Joe: Blue cheese, so I’ll get a little blue cheese on it.
Kyle: And some honey.
Joe: One of these nuts, this is not your traditional dessert of any sort here. All right, here we go, here we go. Leading up to it, big buildup. Wow, that is delicious.
Kyle: If it sucks tell us.
Joe: No, no, it’s different. It’s got like little floral notes to it, the prosciutto and everything balances it all out. It’s got a I’d say almost a cheesecakey consistency, but the honey, it’s awesome.
Kyle: All right. Let me dive in here. Oh, this is weird. It’s almost like a gelatin, almost.
Joe: But it doesn’t…it’s not a gelatin. It almost has cheesecakey consistency to it.
Kyle: So obviously the prosciutto is the trouble.
Joe: It’s the troublemaker.
Kyle: It’s the trouble spot.
Joe: It’s amazing too. Wherever they said the honey came from is awesome. Golden Farm whatever the hell, I mean, honey. You can tell that we’re very critical food critics because we remember all of the descriptions.
Kyle: Yeah, very classically trained. Wow, so, man, very unique.
Joe: Yeah, absolutely.
Kyle: I’m glad I ordered this besides the chocolate, like chocolate I can anticipate what I’m going to get.
Joe: Yeah, it’s going to be delicious, it’s chocolate.
Kyle: Yeah, exactly. This is like…think of like prosciutto syrup with a little bit of cheesecake on it. So this is absolutely delicious. Obviously our description is not doing it justice.
Joe: Don’t even try it. Just eat it.
Kyle: Amazing.
Joe: This is what happens in a podcast because I’m like…
Kyle: Yeah, so the professional podcaster just did about…
Joe: It’s amazing conversation you all just missed.
Kyle: Yeah, so I can’t ask the same questions because you already know.
Joe: Yeah, I did get the two out of the three right.
Kyle: Yes, so…
Joe: Not in the cup?
Kyle: So just to back up a little bit, we’ll run through. So World Cup is starting up here in less than a month.
Joe: That it is.
Kyle: And all right, so going through the questions. Is the United States qualified in the World Cup?
Joe: I guess no and they’re not.
Kyle: That’s correct. They were actually…they could’ve qualified up until the last game and they lost against Trinidad & Tobago of all people. And I actually know some folks from Trinidad so no offense to you but there’s no reason why the United States should’ve lost to Trinidad.
Joe: I’ve been to Trinidad.
Kyle: Well, there you go, give her some heads up. Second question, did Italy qualify?
Joe: I said no because I did hear that through the grapevine.
Kyle: And, no, Italy, longstanding football powerhouse did not qualify. Third question…
Joe: Ready to go, right?
Kyle: Yeah, they won just a couple cycles ago. Yeah, last cycle was Germany. So Netherlands did they qualify?
Joe: I guessed yes and they did not.
Kyle: That’s right. And I went into this very long diatribe about their color being orange and, yeah.
Joe: Their name and where orange has come from. Like it was fascinating.
Kyle: Yeah, and it was a really great explanation which I’m not going to go into again. I will leave it as a mystery for a day in the future.
Joe: Neat. I learned about oranges today, I learned about what 86 means, we all are better for that.
Kyle: Yep, so 86, that was actually something before we started recording, it’s apparently in…basically an in the industry knowledge if you work in the restaurant business, give us a brief explanation.
Joe: That means we don’t have it, that’s as bland as it comes. We don’t have it. I don’t know where it came from. You can look it up. If you look it up let us know because I think it’s stupid.
Kyle: So if somebody says 86 lobsters.
Joe: They do not have 86 lobsters.
Kyle: So for some reason instead of saying, “We don’t have lobsters,” you say, “86 lobsters.”
Joe: Apparently, yeah.
Kyle: And it sounds like this must’ve come from like sailing ships because they’re the only thing I know that has such stupid fucking jargon.
Joe: That would be interesting.
Kyle: I’m sure it’s got to go back to some colonial horseshit.
Joe: You guys got to come try whatever the hell is this lavender panna cotta with prosciutto and blue cheese and delicious honey, I forgot what kind of nuts these are but, damn, it’s delicious.
Kyle: Yeah, actually we were not recording for so long that we might’ve skipped over the whole dessert portion there. This dessert is best described as unique and I would say a little bit savory, it’s a savory sweet…
Joe: Savory.
Kyle: So it’s a combination of prosciutto, an almost flan consistency lavender cheesecake sort of thing and some delicious honey.
Joe: I’d say it’s a flanny cheesecake.
Kyle: And blue cheese.
Joe: And it’s all amazing. You got to get it.
Kyle: And we’re sitting next to some folks here who are currently checking their phones, yeah, and they were laughing at us not recording for the last five minutes. What’s your names?
Ritchie: Ritchie.
Sara: Sara Beth.
Kyle: All right, Ritchie and Sara.
Joe: You’re famous.
Kyle: Yes.
Ritchie: All right.
Kyle: What are you all looking forward to ordering here at Brick & Mortar?
Ritchie: Well, we’ve got the curry and spice rubbed smoked pulled pork poutine coming.
Kyle: All right. Good choice. Good choice.
Ritchie: That’s all we’ve picked so far.
Kyle: Still deciding on the rest?
Sara: Yeah.
Joe: We had the scallops and I had the snapper special of the day. This is…you got to get this though. This is…
Sara: What is it?
Joe: Dessert.
Sara: Oh.
Joe: And if you listen to our amazing description we just gave you, you would know that, like this is a lavender panna cotta with prosciutto and honey. It’s amazing.
Kyle: Yeah, so Jason, our server, definitely the king of descriptions, he will give you the whole rundown. But it is very unique. Like some chocolate stuff, you kind of know what you’re getting, but this is very unique to this place.
Joe: [inaudible 00:26:13] telling them all about this deliciousness here.
Jason: You didn’t have my finesse though.
Kyle: That’s true.
Joe: He didn’t have the finesse at all.
Kyle: All right. So we’re here at Mandarin Hide. Bar keep, what’s your name?
Neil: Neil. But I’m good.
Kyle: Neil, all right. So you don’t want to be on the podcast. Tell us a little about this place.
Joe: They just have crafty cocktails and I happen to have a pretty substantial gift card so I come here and drink and [inaudible 00:26:38] out.
Kyle: All right. Well, there you go. Is this related to the book that you did?
Joe: Yeah, we did a little barter deal so we’re chipping out a little bit of each…I have no one to come down here with so.
Kyle: Well, here we are. Here we are.
Jason: All right, this is Joe. Joe, we’re out of Mandarin Hide there.
Joe: Yes, sir. Headed out.
Kyle: How good was it?
Joe: It was very good. I’m more of just a plain old whiskey or scotch guy. I don’t need all of the fancy additives. So whatever I got the first one, Rob Roy was very nice so I enjoyed it. Then I just went with the Glenlivet, you know, be simple.
Kyle: So, neat or on the rocks or…?
Joe: I went neat. I usually on rocks kind of guy but, you know, switched it up.
Kyle: So do you do or do not like old fashions at all?
Joe: I sometimes like them. You know, people are always like this place has a really great old fashion and I’ll try it and sometimes I really love them and sometimes I don’t. So I usually steer…I don’t typically go for it unless I take a sip from someone else’s and like, yeah, I’ll do that.
Kyle: Well, I got to tell you, the old fashioned of Mandarin Hide had pretty good, not the best I’ve ever had but pretty good. It’s a little more on the spicier side.
Joe: I don’t mind spiciness. I think sometimes I don’t know if it’s the bitters or…they don’t put vermouth in old fashioned. Vermouth is in Manhattan, right? I forgot.
Kyle: No, it’s like the…you know, yeah, yeah. Yeah, some people go a little too hard on the sugars, but it’s a good place.
So that pretty much wraps up the night with Joe Malinowski of Tampa Bay is Awesome. And much thanks to him. I had a great time tonight, great conversations with a bunch of people around, and completely sorry that I keep forgetting to hit the record button. I promise that this recorder is much more complicated than it looks. It takes about three button presses to get to record. My apologies. Anyway, great conversations with Joe and Jason our server, and also at Mandarin Hide even though he didn’t want to be featured on the podcast you did great work and I appreciate it.
So check it out. Tampa Bay is Awesome. We got a link in the show notes here. You can check them out and Brick & Mortar, also a great place to go. I’m going to try to put together an interview with Jason the chef which you heard in this episode. And Mandarin Hide, also a great place to go over here in St. Petersburg for some drinks, some cocktails, some mixed beverages. So, anyway, thanks again, Joe, and it was an absolute pleasure.

I’d like to thank you for tuning in today to Great Things Tampa Bay. My name is Kyle Sasser and I am a 39-year Florida native, lived in the Tampa Bay region my entire life, and also a realtor so if you’d like to find your own great place in Tampa Bay, I’d love to help you out with that and we can do that in Clearwater, we can do that in Sarasota. Brandon, if you want to do Brandon, I can do Brandon. I’ve lived there, they got some nice stuff. 

Great Things Tampa Bay, we’re also doing some events out and about. We’re doing dining experiences with groups where you can come out meet and greet with some other folks and other fans of the show, some personal friends of mine and you can see my bright and shining face. I’d love to meet you. Come on out.

And you can find out about those events at the website greatthingstb.com or at our mobile app. Just go to the mobile store of your choice and type in Great Things Tampa Bay in the App Store and we should show up there. If we don’t, please send me an email. Today, we got something, a little quirky, a little fun playing us out. This is a local band. Well, actually all of these are local bands, but this is Stone Marmot and the name of the track is “My Girlfriend is a Zombie.”

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Category Episode Great People Location St Pete

Episode 38 – Interview with Fred Metzler, Owner of Dog Bar

Episode 38 - Interview with Fred Metzler, Owner of Dog Bar

Alexa,
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Show Notes

Hear is straight from the dog’s mouth!  In this episode of Great Things Tampa Bay, I interview Fred Metzler, the owner of Dog Bar who I spoke about in depth and featured in Episode 21.

Also featuring music by Whitney Drive

Transcript at the bottom of this page!

Dog Bar

2300 Central Ave St. Petersburg FL 33712

  • All pooches must check in first.
  • Multiple adults can accompany a Dog Member.
  • No dog required.
  • Great place to see a bunch of breeds.
  • Sorry, no children.

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Transcript

Male: Dog Bar is an awesome experience to just hang out and chill with the dogs and watch the dogs be dogs.

Kyle: Hey, everybody. This is Kyle Sasser. This is Great Things Tampa Bay and today we have an interview with Fred Meltzer, owner of Dog Bar in St. Petersburg. Many of y’all have been to Dog Bar, I know. I know that I definitely love promoting and talking about the place and going to the place. Just to give you the rundown, it’s basically a bar that dogs go to. No. So really, it’s basically a place that serves adult beverages with an attached private dog park. And the dogs are able to run around free and, you know, yap and play and jump on things, jump off things.

And I did a full review on episode 21. So, you know, if you’d like the full scoop, it’ll be in the show notes, a link to episode 21. But today is the interview with Fred, the owner. And I did this interview a long time ago, to be honest. And my apologies for taking this long to get it out but better late than never, right? So without further ado, here we go.

Hey, everybody. This is Kyle Sasser and I am here with Fred Metzler. Fred is the owner of Dog Bar here in St. Petersburg and we appreciate you coming on down. Could you give us a little rundown on Dog Bar, what it is, well?

Fred: Essentially, we are a membership club for dogs. We’re a bar with a private dog park, I guess. Between those two, it kind of sums it up, you know, 4000 plus square feet of off-leash area for the dogs to run around. But kind of the key of the concept is the fact that we are a membership club and that we vet all the dogs that come in.

Kyle: So you’re not just letting any riffraff?

Fred: Besides good cold beer and a lot of cocktails, that’s one of the things that differentiates us from a regular dog park.

Kyle: Those of Y’all with pooches, this is definitely a great place to go. We’re sitting here out front right now having some beers and cocktails. There’s some people over in the actual dog park area. Their dogs are running around and everyone’s enjoying some adult beverages. It’s definitely a good time.

Fred: Jumping ahead a little, if you were one of the coolest residuals of this whole concept is the fact that we don’t allow the aggressive idiot dog. Pretty much eliminates the aggressive idiot people. Yeah.

Kyle: Yeah. It’s a win in both categories.

Fred: You know, let’s say, the other end of the leash it’s crazy how that works. But typically the other end of the leash is the problem. So if there’s a problem dog, generally that’s the case.

Kyle: That’s true.

Fred: Kind of makes it fun.

Kyle: So one of the main things here you serve alcohol and it’s a fun atmosphere. There’s also games for adults and things like that, like some entertainments to do. When you vet the dogs, what’s your criteria?

Fred: Great question. We have three hard fast rules, basically. All dogs that come in the door have to be up to date on their shots. The ones that we require are rabies and parvo. Although, we prefer if dogs have had Bordetella. Number two, all dogs that come in after a year old have to be spayed or neutered. We’re fine with puppies growing up to be puppies, but once they reach a year old they have to be fixed. People are, “What do you mean? He’s a nice dog.” The problem is the other dogs will react to that dog.

Kyle: Yeah. The hormones. Personally, my wife and I we just went through this. Our dog is only 9 or 10 months old and it just went through heat.

Fred: Yeah. So you get it. It changes how the whole world, particularly, the dog world reacts.

Kyle: Yes. She went from a very sweet docile pup to she wanted to get out there and just, you know, pee every five feet and…

Fred: And look for any male dog.

Kyle: Yeah. Put the calling card on.

Fred: Yeah. That’s, yes. Years ago, my female Great Dane, we were planning to have her fixed before, same kind of thing. She went into heat before we got her fixed. Anything that was male didn’t matter, dog, cat, person.

Kyle: Our poor cat.

Fred: Oh, yeah. And then to finish off, the third criteria is non-aggressive. Pretty easy to tell usually if a dog is excited or different energy of an excitement than there is in aggression.

Kyle: I can say personally that we’ve brought our dogs here on numerous occasions. My wife has put on events here. This place has been packed full of dogs and we’ve never really seen one problem at all. Of course, they get excited.

Fred: They do get excited. We have the occasional, I guess what we call discussion which sounds awful loud more often than not. We’re up to over 2,400 members which we’re really proud of, 2,472 I think up to this morning.

Kyle: And Y’all have been open for how long?

Fred: About quite a year and a half.

Kyle: Yeah. That’s crazy. It’s definitely not like a Jack London novel. There’s no call of the wild going on here.

Fred: No. And that’s where I was just going with that. We have not had a single incident on either dog or person that has required a stitch of any kind.

Kyle: What’s the biggest challenge at Dog Bar with keeping the pooches happy and the people happy?

Fred: And the patrons happy. I guess trying to explain to people that there are different levels of play for dogs. One of the lines that we use. Some dogs play badminton, some dogs play rugby. The doggy parents whose dogs play rugby get it because they know their dog, even though high-energy and run around and mouthing, they’re playing. The dog parents that dogs play badminton often think that’s aggressive behavior and they get nervous and scared.

So I, more than occasionally, kind of have to talk them off the ledge and explain to them. And it’s like I am no animal behaviorist but have done enough research to understand the definition of play is balance back and forth with the occasional pause. So even if they’re just going at it and looks like they’re trying to kill each other, as long as they’re going back and forth, there’s no squealing noises, they’re playing. You know, and they do their occasional stop, take a break, drink some water, go right back at it.

Kyle: Yeah. It’s relatively rare to find a Cujo.

Fred: Yeah. This is true. It really is. And I think in general, the people who have that dog that they know is aggressive and wants to injure other dogs, they know better. They don’t even try to come here. I’ve literally only had to ask a few people not to come in.

Kyle: Which is good. Well, like out of 2,400. That’s pretty good.

Fred: Been less than a handful of times that, you know, but… Okay. The guy who comes in with that dog and we won’t call out a breed because we love all breeds. We just don’t like the dogs that are aggressive or idiots, but he’s got that dog that’s an idiot. It’s usually an intact male. It’s usually three or four years old and one of the breeds that people consider an aggressive breed which they’re wrong. But Pitbull, Rottweiler, Doberman, German Shepherd, which are all amazing dogs as long as they’re raised amazingly.

But he brings in that dog, the dog’s intact, and the dogs an idiot. And we talk about it around here. The only reason he’s got that dog is because he can’t afford the red Corvette that he’s gonna end up with down the road sometimes. You know, and we all know why he has to buy that red Corvette. We’re sorry for your physical…your shortcomings.

Kyle: Do you see the people react that way to like pinchers as well?

Fred: Dobermans, yeah, on occasion. But it’s usually a Rotty or Pitty, okay, and we love both of them. We do.

Kyle: Shout out to Abel out there with Bart. I know Bart’s gone, but he was the sweetest Doberman I’d ever seen.

Fred: We have some amazing Dobermans. We have some Belgian Malinois who are absolutely known. They’re military canine police dogs. That’s what they’re used for.

Kyle: So you don’t really have like Life Guards per se for the dog park area, but you do kind of keep an eye out there just to make sure everything’s going on.

Fred: Well, generally it was me. For the first year we were open I was the sheriff.

Kyle: And that sounds horrible. You gotta be out there and play with all the dogs.

Fred: Well, that’s what I said. This is what I get to do for a living. I would [inaudible 00:07:28] standing holding a water bottle, but pretty much, you know, loving on and making out with dogs. We’ve gotten to the point where I’ve actually recently hired what we call a wooferee. Nicky is her name. She’s amazing with dogs, a vet tech for 20 years. She’s dealt in the whole kennel boarding daycare world so…

Kyle: She does the whole set?

Fred: She’s way better than I am. So I’ve learned many things from her, but it’s kind of fun because she comes dressed in her referee outfit and she is literally our referee.

Kyle: The puns go deep here [inaudible 00:07:56]

Fred: It’s either wooferee or bark ranger. And I thought the outfit seemed to work better with the wooferee.

Kyle: I don’t know. You get the old smokey hat…

Fred: I think she would have probably not liked the old smokey hat, to be totally honest.

Kyle: What’s the biggest dog you’ve ever had in here?

Fred: We have had a Neapolitan Mastiff that was just north of 230 pounds. We have a number of Danes that are in the one-seven. My personal Dane that just passed a few months ago was a little north of 180.

Kyle: In the dog park here, most of the dogs all play together.

Fred: I don’t believe that dogs see size. I don’t think they even understand size. They see energy.

Kyle: Yes. And I can attest to that. Well, she was three pounds, well, two pounds when we got her. But our now nine pound Pomeranian just does not give two shits how big the dog is. She will go up there and jump on its face and…because that’s their energy. She’s high-energy and, you know…

Fred: And she looks for energy dogs. One of my fun stories, we’d been open a few months. Two dogs came in to join on the same day. As it turned out as their parents were talking, they were born on the same day. Both dogs were seven months old that particular day. Went out in the dog park, the two of them just fell in love immediately. The thing that made it interesting was one dog was a Great Dane. The other dog was a Chiweenie that weighed about four-and-a-half pounds.

Kyle: Interesting.

Fred: The Dane was probably on just north of 90 pounds, already a big boy at that. To watch the Dane chase that Chiweenie was kind of fun. To watch the Chiweenie chase the Dane was absolutely a riot.

Kyle: Because they did. They had that back-and-forth play like I said…

Fred: Exactly. Back to the back and forth. By the end of the day, both of them were laying on their side just trying to bite each other’s faces because they were too tired to stand up anymore. They weren’t done playing. They wanted to keep playing. So it was fun.

Kyle: That’s adorable. So what’s the five-year goal at the Dog Bar?

Fred: You know what? It took a couple years to get this thing off the ground. I don’t think I’ve even looked at a five-year goal yet.

Kyle: Let’s talk about a little bit of the challenges here.

Fred: More than a few. Yes. Absolutely.

Kyle: So obviously insurance is an issue.

Fred: Challenges were many.

Kyle: Was there any like permitting issues or anything like that?

Fred: More permitting issues than we have time to cover. Things like we had to qualify as a restaurant because some of the doggy dining permits in the state of Florida require that you sell food, even though we had no desire to sell food. It’s still technically a food product. There’s an old law on the books that I understand from somewhere in the 60s that ice and beer are foods. But yet if you serve ice and beer they don’t count as food. But for health purposes, they count as food.

Kyle: Which is hilarious. So what’s the most popular beer here at Dog Bar?

Fred: My Great Bay reps will scream at me if I don’t tell them it’s Bud Light because Bud Light’s the number one beer. But we are a craft beer place. Honestly, a lot of the IPAs and surprisingly, probably our number one is an IPA out of Washington State called Elysian Space Dust.

Kyle: Interesting.

Fred: Yeah. It’s kind of a crazy name and a cool thing. But honestly, my general manager’s boyfriend liked it. So we brought it in as a rotating tap and everybody’s falling in love with it.

Kyle: And it’s boom. It’s been booming.

Fred: It has boomed. Yes. We’re certainly a unique bar. There’s not another one like us. They’re good for us.

Kyle: They bring people.

Fred: They bring people. It’s a good little push of business for 20 minutes and the exposure’s been wonderful. I can’t tell you how many people have come in and go, “This is cool. I’ll be back tomorrow with my dog.”

Kyle: That’s what we did. So shout out the Pedal Pub on the Dog Bar podcast.

Fred: Thank you, Jay. I appreciate that. Perfect.

Kyle: So are there actual like, not necessarily alcoholic, but…

Fred: No. We do what we call doggy daiquiris in really hot summer months and they’re just a mixture of yogurt and peanut butter that we freeze.

Kyle: That sounds dog delicious.

Fred: Yeah. It is dog delicious. In fact, we do have to monitor that a little bit. We gotta make them pretty small because if one hits the ground, I mean…

Kyle: It’s pandemonium.

Fred: Everybody wants it. Yeah. Absolutely. And we’ve tried pupsicles, which are basically snow cones but made with beef or chicken bouillon instead of strawberry or grape syrup. And the dogs do love them.

Kyle: They’re easy to please.

Fred: Yeah. Let’s face it. Dogs are not that difficult. It’s, the only thing that they want is whatever you have in your hand. Whether that’s a beer or a treat.

Kyle: I mean, obviously the entire concept is awesome. And Y’all are open late too?

Fred: Until midnight during the week and 1:00 on the weekends.

Kyle: Is there any particular like touch or section of Dog Bar that you’re particularly proud of?

Fred: Obviously, our crown jewel is the off-leash area. There are a thousand bars and restaurants anywhere you can go to with your dog on a leash, which is about half of our establishment is on leash.

Kyle: Just as an example, could you run through what sort of dog activities can we get upto [inaudible 00:12:26]?

Fred: Okay, well out in the off-leash area, first of all, it’s all astroturfed. So that makes it much easier on their paws. It lets them, you know, relieve themselves whenever they want to. We use vet grade chemicals to disinfect every night, but out there in the off-leash area, we’ve got a couple three now swimming pools. There’s some doggy sort of exercise equipment if you will that they…ramps and tunnels that they go up and over with. Generally though, most of it is interaction, dog on dog and dog to people.

Kyle: One dog goes up the ramp and three other chasing up there and…

Fred: Oh, yeah. Absolutely.

Kyle: …round and round and round. So if your dog is very high-energy, this is a great place to bring it.

Fred: A tired dog is a happy dog. Probably at the end of the day, that’s the biggest service we provide is your dog goes home tired and happy. And you as well because you’ve met some nice people and you’ve had some good cocktails, hopefully. And then everybody gets to sleep in the next day.

Kyle: So is there any charge to come here to Dog Bar?

Fred: Because we are a membership club, we do have a membership fee. That’s correct and I’m glad you brought that up. Our annual fee is $40 for 12 months, but we also understand a lot of people are either transient travelers or live far. So we don’t try and soak anybody for $40 out of the box. We have a one-week pass that’s five bucks. We actually always recommend people start with the one week pass, $5. If you don’t have that to spend on your dog then you’re not one of us. You don’t belong here.

Kyle: And you probably shouldn’t be buying a beer anyway.

Fred: Yeah. You probably shouldn’t. You’re exactly right. But one of the little things we do offer is if you buy the week pass and you do fall in love during that week that the pass is active you actually get the $5 off the membership. So it’s sort of a risk-free five is how we look at it. I’d say a good third of our people upgrade to an annual on their way out the door before they even leave. Not everybody’s dog people. I do get people who come pretty often and say, “Hey, am I allowed to come in? I don’t have a dog.” Fine. As long as you love dogs, but if you don’t…

Kyle: Because the first few months we came here we actually didn’t have a dog. We would just show up and just kind of hang out, watch the dogs run around.

Fred: We have couples coming on date night. You can’t do that at Chuck E. Cheese, but you can do that at the Dog Bar.

Kyle: Changing gears a little bit here. You personally, is there anyone professionally that you take inspiration from?

Fred: I think I try and take bits and pieces from any successful people, from a Caesar Milan type thing on the dog side. And I believe in a lot of his ideas and concepts. People like Richard Branson who do it differently because I do believe we do it differently. The one line I’ve always tried to steal from customers aren’t the most important people. If your employees are taken care of, the customers will do just fine.

Kyle: That is true.

Fred: Here we don’t really worry about the people. If we take care of the dogs and we serve a decent drink and try and do it in a timely fashion…

Kyle: The people will come back.

Fred: …the people will come back and they’ll have had a good time.

Kyle: There’s a book I read it’s called “Exceeding Customer Expectations.” It was by the guy that found the Enterprise Rent-a-car.

Fred: Rental car and I haven’t read the book.

Kyle: Somewhere things. Go above and beyond. Don’t settle, you know, the main thing is to take care of your people and reward them.

Fred: Reward them in kind for what they do for you. We get pretty busy fairly often. Of course, I’m sure a lot of people assume that I’m driving around in my brand new Mercedes-Benz and live over by the water and looking at which plane I might buy down there. It’s not about the money, I mean, it’s nice to be able to pay the bills and everything. I drive an ’01 Suburban with almost 200,000 miles on it and I’m fine with that, you know. At the end of the day, I get to come here and pet puppies every single day.

Kyle: Yeah. What one problem do you wish you could solve right now?

Fred: You know what? Probably one of our biggest troubles is because we don’t open till 4:00 during the week, is dealing with the liquor suppliers and getting them to wait till that late in the day because most places are open before. I think we’ve really honed in our processes on everything from dog check in to how the membership thing works and what our requirements and rules are.

Kyle: And that’s like with 2,400 dogs on file in a year and a half, that’s crazy.

Fred: And those are the annual members. I mean, we probably have three or four times that many people who come in and just on the week pass come and go.

Kyle: Yeah. That one’s thumb everywhere.

Fred: That one’s… Yeah. I get that. I don’t, you know, I had an issue up until recently with the whole introductory and check-in process because it does take a few minutes. And now, that we’ve gotten busy it was taking away from my bartenders. Who at the end of the day, let’s face it, they’re bartender’s. I need them to be pouring drinks. They had to spend their five, six, eight minutes introducing people to it.

Kyle: Giving the spiel and all that.

Fred: But now I’ve brought in a membership individual for the busy times who happens to be my girlfriend, so that’s not a bad thing. So, you know, I’m pretty sure she has our best interests at heart.

Kyle: That’s good.

Fred: But that frees up the [inaudible 00:17:02] along with the wooferee we were discussing before. Now, my bartenders get to still pet puppies but be bartenders.

Kyle: And the dogs definitely don’t bring any cash with them, so we need to make sure that people are served.

Fred: Yeah. Maybe that’s the problem. I need to figure out how to give dogs opposing thumbs so they can open the tab…

Kyle: And a credit card.

Fred: …and spend the money. And a credit card, because at the end of the day, the dogs are the members, not the people. Which did take some people aback in the beginning. Like, “Why would the dog be the member and not the person?”

Kyle: Any particular success here that you’re especially proud of?

Fred: There’ve been so many, at the risk of sounding all, “Oh, my God.” But one little story. In the beginning, once we started going and people started to really enjoy it, I’d have a number of people come tell me that this is their happy place, you know. And whenever they’re in a bad mood or they need to get a smile, they would come here and it was always successful for them, which that felt great. That morphed into people coming up to me and literally touching me on the arm and saying, “I really hope this is what heaven looks like.” I still get chills when I say that because, you know, that’s…my wife and I just bought a house right over there down the street so we can come here three, four, five days a week.

Kyle: So I’m gonna start using this in my real estate, my buyers’ pitches like, “Hey, this house is right up the road from Dog Bar.”

Fred: The minute you find they have a dog, because of this podcast I want a stack of your cards. So when people say do you know of any houses around here, Kyle, I’m sending them your way. That’s, I mean…

Kyle: So there’s been a lot of businesses that have closed recently just due to leases increasing. Like, you know, The Artist Store. Do you have any feeling on like what the next five years is going to be like?

Fred: I’ll tell you what, this Grand Central is just blowing up. As we mentioned, it took quite a while. We’ve been here a year and a half open. It was over a year and a half before that going through the permitting build-out, you know, renovation process.

Kyle: So we’re actually on year three here.

Fred: Yeah. I’m well into year three in the Grand Central. To see the growth in the area and the rejuvenation if you will. There have been a couple closings, you’re right. The majority of them directly across the street were the landlord issue. And we won’t even go into that.

Kyle: I’m sure people can imagine.

Fred: And I believe that came down to the fact that the particular landlord felt like his property value had increased so much that he ran out his tenants so he could re-lease out the properties for a higher rate.

Kyle: Yeah. Like I’m not as familiar with commercial as residential but I noticed residential’s up 20% just in the last year.

Fred: The Kenwood neighborhood behind us has just gone through the roof. And now the other side of First Avenue South, you know, it’s always sketchy. I guess is a…

Kyle: It’s more warehouse-y and arts district down there.

Fred: Absolutely, but I’m fully aware of a number of people that feel like that’s the next up-and-coming neighborhood.

Kyle: And there’s some cool stuff. They redid the train depot down there and it’s now the pottery and…

Fred: Which is very cool. Exactly. This place was a repurposed auto repair store and we certainly did quite a bit in the build-out. But it’s been really, really fun and healthy to watch the business owners and it, you know, there’s no chains up and down in this little 10 block area. It’s mostly mom and pops and…

Kyle: Taco Bus closed down.

Fred: Yeah. Okay. Well.

Kyle: I have my opinion on Taco Bus.

Fred: Well, I’m gonna throw my opinion out there because I’m sure the business people over there would tell you they closed down from lack of performance. I don’t think it was due to lack of opportunity and we’ll just kind of go there, you know, it’s…

Kyle: I’ll take a swing at it. Personally, I don’t recommend people go to Taco Bus at all. So, and that is the undercurrent among most people in St. Petersburg in Tampa.

Fred: And I think the thing that breaks so many people’s heart is a few years ago it was 180 degrees the other way. It was the coolest little, you know…

Kyle: Yeah. And it was one of the first…

Fred: It was the food truck that was in place and you knew you were gonna get good food, you’re gonna get it fast, get all the…it was consistent.

Kyle: Yeah. Like my wife and I whenever we have kind of that hankering, we’ll go to Taco Sun, which is like the original…

Fred: [crosstalk 00:20:57] say things about that place. Yeah.

Kyle: So have you heard anything about what’s might be going on…

Fred: A number of rumblings, of course. A bunch of people are asking me if I’m gonna buy it so we can expand our dog park.

Kyle: Is that gonna be a Cat Bar?

Fred: Good luck with that, absolutely. You know, everybody thinks they’re a comedian, “Hey, I know it’s a Dog Bar, can I bring my cat?” And anymore I just tell him, “Only if you don’t like it.”

Kyle: I’m sorry. I feel like I let you down with that.

Fred: Yeah. You brought the puns earlier. I brought the puns earlier. We haven’t mixed a metaphor yet. So that’s fine.

Kyle: All right. Is there any plans for like Dog Bar 2?

Fred: You know, at this moment I’m not personally looking. I’m sure there are people looking to copy it. The originator of the concept I believe may be looking at expanding. I hope she does it quickly and efficiently because I’m afraid the bad copycats are gonna come.

Kyle: Yeah. So it’s a special place, to be honest, like you said. It’s…and I mean, some of that is the concept. But most of that is the people that are here and the people that run it. A great concept with bad people is gonna turn out bad.

Fred: And thank you very much. When people say, “The place is so amazing,” I generally respond with, “A lot of people work really hard to make that happen.”

Kyle: And Lydia is also…

Fred: Lydia’s our GM. Jersey, for those of you from the Northeast. That’s her nickname.

Kyle: My wife, she scheduled some events with her for her business.

Fred: Which brings up a great point, you know, we’re really proud of a lot of the events that we put on with organizations like Friends of Strays and…

Kyle: Yes. Stephen at, um….what was that? SOAR, I think?

Fred: SOAR. Yeah. South East Animal Rescue.

Kyle: He’s another person I’m gonna be interviewing soon. He’s working on a couple things to put together and…

Fred: We’re doing an event here with him in three weeks. Actually, three weeks from tomorrow.

Kyle: He’s a cool guy.

Fred: A couple of the rescues we work with Rough Beginnings and Passion for Pits. I mean, these are people who lay it out on the line, put their life on the line every day and help save dogs and other animals.

Kyle: It’s admirable.

Fred: It is admirable. You know what? If we’re here doing well and we’re not giving back to that part of the community, then shame on us.

Kyle: All right. So, everybody, this is Fred Metzler at Dog Bar. That wasn’t too bad, right?

Fred: No, Kyle, this was really pretty painless. I’m not gonna lie.

Kyle: Some great information for everybody. So if you’re interested in bringing your dog or sans dog…

Fred: A lot of people come to check us out without their dog.

Kyle: And it’s a great place to see a wide variety of dogs to be like, “Hey, like what kind of breed is that? Maybe that’s one I would want.”

Fred: One of the things we love to say. We feel like we’re a great opportunity. If you already have a dog or…and are looking to add another or looking to get a dog, we often have adoptables here, foster dogs that are looking for a home. And if you already have one, you can see how your dog and that dog interact in a neutral space. If you’re looking for a particular type of dog, come talk to me or my staff. We can probably, you know, we know enough rescue people. We can help you find one.

Kyle: They’re very friendly here. So give us a rundown. This Dog Bar, what’s the address?

Fred: 2300 Central Avenue.

Kyle: They’re a big lime green building.

Fred: Lime green.

Kyle: Lime and blue. And parking, where would you recommend people to park?

Fred: Street parking all over, no meters. It’s pretty simple to do. Actually, at the moment with Taco Bus closed down.

Kyle: Oh, nice. You didn’t hear it from us.

Fred: You didn’t hear it from us [inaudible 00:24:02] about that, but there’s no ownership over there to monitor it. So that’s fine. All right. Absolutely.

Kyle: All right. Perfect. Well, thank you so much, Fred.

Fred: Kyle, thank you. It was a pleasure having you here.

Kyle: Hey, everybody. Kyle Sasser here and we’re doing a…sort of a live event here at Dog Bar. And I’m going around and interviewing people, seeing what they think of Dog Bar. I’m here with Stephen Bennett. Tell us a little bit about yourself.

Stephen: I am here today at the Dog Bar. Thank You, Kyle, to actually, Passion for Pitbulls is actually doing a fundraiser, a food drive to bring down food for puppies. So I wanted to stop down today and bring a few bags of food and a couple cases of canned food to help them out for these 12 puppies they just took in, pit bull puppies.

Kyle: And so tell us in a few words what you think of Dog Bar.

Stephen: I’m here often. So I must like it. Actually, I had a nonprofit organization myself and we’ve done several events here. And Lydia, the manager, and Fred, the co-owner, have been awesome to us. We’ve been here many times and hope to be here many more times. And they just can’t do enough for the animals. And they truly love the animals and it shows. So what more can you ask for?

Kyle: And you actually have your own charity that I’ll be interviewing you soon on. Tell us about that in a couple sentences.

Stephen: Okay. Quickly, it’s SOAR, S-O-A-R, Sun Coast Organized Animal Relief. We don’t take in the live animals. We actually raise food and supplies and money for rescue organizations as well as doing beach cleanups for our sea life. And we’re putting programs into schools to educate children about animal abuse. We’ll be opening our first Pet Food Bank in St. Petersburg in the next few months. So we hope you’ll follow us on Sun Coast, two words on Facebook. Sun Coast Organized Animal Relief. Our cool logo will show up and follow us and that helps the animals as well.

Kyle: All right. Sweet. Let’s go see what some other people have to say. All right. Just a name and what you think of Dog Bar.

Kevin: Oh, the name’s Kevin. This place is a great place, honestly. I mean, a lot of friendly people, the dogs have a good time, a good selection of beer. A good way to spend a few hours on a Saturday, I mean.

Kyle: What’s your favorite dog here at Dog Bar?

Kevin: The pit bulls. It’s always the pit bulls.

Kyle: And actually, I just met a guy that he runs a pit bull rescue. One of the wooferees here, so the guys that monitor the dogs and make sure that they don’t like hurt the other dogs and all that stuff, make sure that to keep them in line. He actually runs a pit bull rescue.

Kevin: That’s pretty cool.

Kyle: So do you have a pitbull or…

Kevin: Yes. I do. It’s the grey one running around here somewhere or it’s probably sitting behind me. Oh, there he is.

Kyle: So I’m currently looking at this very beautiful and also stout grey pit bull. And stout in a good way like, you know, because a pit bull is supposed to be muscular. So anything else you want to add?

Kevin: [inaudible 00:27:04]

Woman: I mean, I love it here. I love that they make sure that all the dogs are safe and the wooferees are great keeping everyone from fighting. It’s clean, which is amazing. The dogs are having fun. There’s fun for the humans with the games, the drinks. It’s awesome.

Kyle: It’s all-around good time, right?

Kevin: Oh, yeah. Definitely.

Kyle: All right. Looking at the most beautiful King Charles Cavalier now and just a name and what you think about Dog Bar.

Chris: My name is Chris and the Dog Bar is the best place ever. And don’t worry if your dog is a pit bull or a big dog because they love them here. Even though I have a small one, I understand.

Kyle: So this King Charles Cavalier, he’s mostly white, got some really long floppy black ears with some brown eyes. So they actually have, you know, the wooferees here, the police, and make sure that the dogs keep in line.

Chris: So yeah. That’s part of the reason why I thought that was the thing to say is because I’ve had numerous friends that have pits that say, “Well, I can’t bring my dog there. I’ll come up, but I can’t bring my dog because he’s a pit and people are afraid of pits.” There’s nobody afraid of pits here.

Kyle: Yeah. Absolutely. And actually one of the wooferees, like the bigger gentleman, he actually runs a pit bull rescue and so he’s…

Chris: That’s exactly what I tell them. That’s exactly what I tell them is that Passion for Pits, the owner is here.

Kyle: So I’m here with my good friend Nick, the dentist.

Nick: It’s gonna be…

Kyle: So we play on the same soccer team. We’ve known each other for some years. Yes. The nearly 40’s, but not the oldest. Yeah. Stuart’s definitely the oldest. He’s what? Like 47 or something like that?

Nick: I don’t know how old.

Kyle: Yeah. He’s gray. He’s the silver fox at least, conservatively. So, all right. In a few sentences, Nick and Tracy, tell us about your experience at Dog Bar here.

Nick: Well, it is our first time here.

Tracy: We’re having a blast.

Nick: And it’s definitely a great place to have a drink and let your dog get out some energy.

Tracy: The drinks are strong, so come on by.

Kyle: And be sure to eat before you come here.

Nick: They’re all reasonably priced, but if you don’t eat you can order UberEats.

Kyle: Thanks for coming out, guys. So I’m here with my lovely wife, Abby, here at the Dog Bar. So besides our own dog, which dog would you say was your favorite?

Abby: Today, I would have to say there was a gorgeous gray Frenchy here earlier that I loved. She was like she was my dog. She was actually protecting me from our own dog. She is so cute and so sweet.

Kyle: And she was very beautiful. That was very beautiful. All right. Name and what you think about Dog Bar?

Carrie: I’m Carrie from Tampa and Dog Bar is an awesome experience to just hang out and chill with the dogs and watch the dogs be dogs.

Kyle: That’s exactly right. Do you all want to say some things too? Or are you…all right. So we have one bold operator and two very shy people. Yeah. So y’all came all the way from Tampa to come experience Dog Bar?

Carrie: It’s a beautiful dog day.

Kyle: And what’s the name of your dog?

Carrie: Bentley.

Kyle: What kind of dog is it?

Carrie: She’s an Australian Labradoodle.

Kyle: Yeah. She’s very pretty. She’s got all the curly hair and a very beautiful collar, very well-behaved. She’s hanging out over here away from all the other dogs but give her a few minutes, she’ll get in there. So that’s good, boy. Okay. Well, let me ask you this, what’s your favorite thing about Tampa?

Carrie: Being close to St. Pete.

Kyle: Oh, sounds like you’re ready for a move. All right. Thank you, guys. All right, Fred. I’m getting out of here. As the owner of Dog Bar, what’s your favorite part?

Fred: Playing with the dogs, clearly. You know, the people are manageable, the dogs are perfect. They really are.

Kyle: Yeah. They just do what dogs do.

Fred: They do what dogs do and they love it. I have to manage the people, I rarely have to manage the dogs. I really don’t.

Kyle: Thank you so much for having us today.

Fred: Kyle, thank you, always.

Kyle: Thank you for tuning in to Great Things Tampa Bay. My name again is Kyle Sasser and I am a local Tampa Bay native and realtor. If you would like to find your own great place in Tampa Bay–great home, that is–I’d love to help you find it. I also do another show called Great Homes Tampa Bay. If you are actually in the market to buy a house you can flip over to that show and learn about what the market’s doing, learn about what a title company actually does, and, you know, lots of other fun, interesting things. You might actually learn what a realtor does and we do a lot more than just opening a door and pointing in the living room.

Great Things Tampa Bay, we also do some events out and about. And you can find those out at our website, greatthingstb.com. Or at our mobile app which you can download at Apple iTunes or Google Play and just download that. It’s got kind of a fun little feature. It has a map which allows you to see what great things are close to you, which is a lot of fun and you can also find and sign up for the events there as well. Today, playing us out, we have “Whitney Drive”, and the title of this one is “Forever”.

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