Mother’s is back.
Bigger, and in a new location.
A Westchase staple for 10 years, the scratch kitchen closed unexpectedly in the summer of 2025, leaving regulars wondering why.
The short answer: It was time for a change, following a dispute with a former partner and landlord, said co-owner Joel Olinski.
Already, he and fellow owners Dave Poczobut and Ansley Watson think the change has worked in their favor.
“We’re not even calling it a reopening,” Olinski said. “More like a homecoming — like a welcome home because we’re now realizing a lot of our regulars lived in Carrollwood and (Northdale) and were traveling to Westchase for us. I think we’re gonna have a nice honeymoon period and we’ve already seen a great response to now being in Northdale, if (opening) weekend was any indication.”
Modeled on the feel of “your mother’s kitchen at home,” Olinski said, the restaurant reopened May 29 with a larger space and a revised menu. Several previous dishes, or their iterations, are back, joined by new offerings from executive chef Colin Hanik.
At its heart, though, the menu is still comfort food, Olinski said — always has been, and that won’t change in the new location. And not just American mothers: Olinski said the kitchen draws on recipes from mothers in other countries, for “different styles of foods, from different cities and regions.”
Mother’s has always been a draw — for its classic menu items, weekend live music, sports watch parties, a booth at the annual Taste of Westchase and the charity golf tournament it hosts each year.
“Plus,” Olinski said, “everyone loves to come to us on Mother’s Day. We tried, really hard, to get open before this year’s Mother’s Day, but it was just too much, too quickly and we couldn’t get there. So, you know what? Come on Father’s Day instead (laughs).”
Getting Wecked
New items dot the menu, including a salmon Wellington, and Florida comfort food like shrimp and grits has returned. But one dish, Olinski and his crew agreed, had to come back.
Beef on weck.
Made with slow-roasted prime rib on a kaiser roll topped with kosher salt and caraway seeds, and served with horseradish, au jus and fries, it was a hit: Olinski said the kitchen turned out 165 of the sandwiches on opening weekend. It’s easily the most popular item, short of the grilled wings, which come in a variety of sauces. Beef on weck pairs well with one of the restaurant’s signature cocktails — like the Hog Father, its take on a smoked old-fashioned.
Shop Around
Mother’s has a large menu, with options that span comfort food from different regions. There’s osso buco, a chopped wedge salad that’s perfect for lunch, and a meatloaf dinner, short rib risotto or ragu. Heck, even the spaghetti and meatballs feels like a Sunday night dinner made by your mom, just for you.
Pro Tip
Take your mother. Sure, that’s low-hanging fruit — but do it when it’s not Mother’s Day. She’ll appreciate not having to cook. And take your time; order the dessert, too. Mother’s really does feel like a meal served up by mom — say, the five-cheese crusted grilled cheese paired with a soup on a rainy day. It feels like coming home again.
Final Verdict
With its larger, more inviting location, Mother’s is an easy go-to for comfort food. The vibe is never rushed — a modern take on coming home for a great meal, maybe with a cocktail and dessert, all made in your mother’s kitchen. The move took less than a year — and it was worth the wait.
Mother’s is at 3825 Northdale Blvd. and is open seven days a week starting at 11 a.m. For more information or to see the menu, visit mothersnorth.com.