Kitty’s House of Pizza Opening in St. Petersburg

It’s a new pizza restaurant from the team behind Bright Ice

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Next year, a brand-new pizza shop will open at 4059 Fifth Ave. N in St. Pete, St. Pete Rising reported earlier this month. It’s called Kitty’s House of Pizza, and it’s a new project from the owners of growing local ice cream brand Bright Ice.

Bright Ice, whose original ice cream parlor in St. Petersburg is located only several blocks fromKitty’s House of Pizza’s future home, has been growing fast in recent years, expanding to locations in locales like Tampa and Venice.

According to the owners, Steve Garrahan and Kurt Drake, the story of the new pizza shop begins with basic practical considerations accompanying Bright Ice’s expansion. As SPR tells the story, Bright Ice has been growing fast, and the production the company was doing in a commercial kitchen space could no longer keep up with how much ice cream Bright Ice moves.

That is to say, Garrahan and Drake bought the space they’re opening a pizza shop in for what were, initially, purely ice-cream-related purposes. But finding the space big enough for a little something more, they settled on Kitty’s House of Pizza, which will be a takeout-focused pizza parlor with a streamlined menu of “five to nine pizzas, a couple pasta dishes, some sides, and pints of our ice cream as dessert.”

Kitty’s House of Pizza is expected to open in early 2026. In the meantime, you can head to one of Bright Ice’s four scoop shops to check out specialty ice cream flavors like Blueberries with Cinnamon, Caramelized Bananas with Peanut Butter and Honey, Espresso with Kahlua, Deepest Darkest Chocolate Secret, and more.

What Now reached out to Steve Garrahan on Friday to ask about the details on Kitty’s House of Pizza’s upcoming menu. Garrahan was not immediately available to discuss the project.

You can keep up with all things Bright Ice by following @brightice on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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