"Rotating Stall" at Heights Public Market to refresh on the regular

Two local food trucks are expected to occupy the market hall's ever-evolving component first.

The Heights Public Market has added an ever-evolving component to its Tampa Heights operation. Every four months, a fresh vendor is planned for the market’s newly announced “Rotating Stall,” and the first two occupants are popular restaurants-on-wheels.

Owned by husband and wife Adam and Beata Browne, the Surf and Turf food truck is set to roll into the stall in September, when the market inside Armature Works opens its doors. The couple, who relocated from the New Jersey and Philadelphia area for warmth (seriously, it’s cold up there), have been cruising the streets of Tampa, as well as catering events and weddings, with their menu of fresh seafood for more than two years.

They’re bringing Maine lobster rolls — including the warm signature (buttered lobster, chilled mango, diced jalapeño pepper, citrus kale) and BLT (bacon bits, lobster, sun-dried tomato, truffle oil) — to the Heights. Plus, some other types of “rolls”: lobster grilled cheese, rosemary steak sandwich and firecracker shrimp tacos.

“We couldn’t be more excited to be setting up shop in Armature Works. People are always asking us where they can find us every day, and this really gives us a home base,” Beata said in a statement. “Owning a food truck is like camping for a million people every day — and it’s almost like a vacation for us to be open seven days a week in the same place.”

In January, the Rotating Stall’s next scheduled tenant is Stephanie Swanz of Empamamas. The lineup from this Tampa native, who learned to make empanadas at home from her Cuban aunt (and fun fact: used to babysit the Brownes’ three kids), is set to feature the truck’s beloved empanadas — the Tampa Girl (roasted pork, honey, ham, Genoa salami, Swiss, pickles, Tampa Girl sauce) included. But items like rosemary fries and bacon-wrapped plantains are expected, too.

According to Swanz, the market does more than give both trucks, which will also pour local craft beer and wine, a fixed location for their followings to flock to.

“So many factors play in with a food truck — weather, property rights, etcetera. Armature Works is going to single-handedly create a constant variable for us we haven’t before, and it’s the first time I can be open when I prep,” the Empamamas owner said. “It not only gives us a home base in the community, but allows us the opportunity to test the waters to be a brick and mortar, which is ultimately our goal.”

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