Ato — Fast-Casual ‘Edible Art’ From Our Friends At Zukku-San

Whenever I get to talk to Ferdian Jap, the co-owner of Zukku-San Sushi Bar & Grill on S.R. 56, it seems that he and co-owner and executive chef Gia Tran are always talking about their next venture.

Zukku-San’s original location, known as Zukku Sushi, is located in Armature Works near downtown Tampa, and is definitely more of a fast-casual sushi bar concept than Zukku-San’s more formal, sit-down dining room equipped with a premium full bar.

Even as our Zukku-San was opening, however, Ferdian and Gia were already opening another Zukku Sushi location in Charlotte, NC. 

And, sometime shortly thereafter, the first-ever location of the fast-casual concept restaurant known as Ato was opening in Lakeland, even though the second location of Ato also was getting ready to open in the KRATE at The Grove container park here in Wesley Chapel.

Crisp vegetable spring rolls are served with a side of semi-spicy orange chili sauce.
Shrimp tempura

Ato opened here a couple of months ago and it basically combines a nice selection of Zukku-San’s appetizers (more on them below), along with both curated and make-your-own pokĂ© bowls and what the partners have dubbed “sushi burritos,” which are basically like super-sized sushi rolls, complete with seaweed (nori) wraps filled with sticky sushi rice and an assortment of available fillings.

Those Delicious Starters!

You long-time readers already know how much I love the appetizers available at Zukku-San, so please excuse me for repeating myself, as the starters at Ato offer a nice cross-section of the ones I love at Zukku-San.

First of all, while I still can’t eat shrimp (curse you, shellfish allergy), photographer Charmaine George loved Ato’s shrimp tempura appetizer served with the already-famous house-made ponzu sauce.

Speaking of shellfish issues, Ato head chef Walter Ruiz cautioned me that there is a possibility of cross-contamination in virtually everything served at Ato, but if you let them know you have an allergy, they will make sure to change into a fresh pair of gloves to prepare your food. That may not be enough for some of you to risk it, but after dozens of visits to Zukku-San and now four visits to Ato, I’ve never had my reaction after eating at either location.

Both the pan-sautéed (in egg and a sweet brown sauce) Zukku dumplings and the fried pork gyoza dumplings are nothing short of sublime.

The super-crisp vegetable spring rolls are served with the same slightly spicy orange chili sauce as at Zukku-San, but I like them better at Ato because the sauce is served on the side, which keeps those spring rolls cracklin’ crisp. At Zukku-San, the spring rolls are served atop the sauce, which does get them a little bit soggy. 

I personally have never been a big fan of crab Rangoon, but the crab-and-cream-cheese pillows are very popular with the folks we’ve seen eating them at Ato. Other starters include wakame (seaweed) salad, ginger tossed salad, miso (tofu) soup and edamame (soybeans).

Bowling You Over   

Ato also features a variety of big pokĂ© bowls already curated for you and also offers you the opportunity to “Express Yourself” by creating your own pokĂ© bowl.

My favorite of the curated bowls is the tuna poké, with fresh tuna, pickled red onions, masago (smelt roe/eggs), mixed greens, carrots, roasted corn, scallions, wonton chips and sesame seeds topped with a zesty, but not spicy, poké sauce. Charmaine and I both also enjoyed the spicy salmon poké bowl, with salmon, scallions, masago, wakame, cucumbers, mixed greens, carrots, grilled pineapple, pickled serrano peppers, togarashi (spice mixture), spicy nori (dried seaweed) and a not-too-spicy sriracha vin sauce.

Other curated bowls include the “Dynamite Bowl” with tempura shrimp, avocado, spicy mayo and veggies; the “Tiger Bowl,” with panko-breaded chicken, crab mix, broccoli, spicy mayo and sweet eel sauce; the “Trio Bowl” (salmon, tuna and hamachi, or yellowtail); and the “Florida Bowl,” with tuna, salmon and avocado.

There are three sizes of “Express Yourself” bowls, made with your choice of “Canvas” (sushi rice, brown rice or mixed greens), your choice of the proteins mentioned previously, one sauce per protein and lots of “Embellishments” (including asparagus and edamame beans) and “Finish It Up” options that include salmon bacon, teriyaki shitake mushrooms, cilantro and more.

The curated burritos include “The Buddha” (all veggies), the “Land & Sea” (with panko chicken and tempura shrimp), “The Godzilla” (spicy tuna, hamachi, tempura shrimp and crab mix) and “The Kraken” (salmon, crab mix, cream cheese, serrano peppers, pineapple and more). 

Ato also offers hot and cold sakes, pinot gris, pinot noir, Sapporo Japanese beer on draft and non-alcoholic drinks like fountain sods, coconut water, rotating flavors of Ramune Japanese sodas and certified organic Tractor beverages, including cold brew green tea, hibiscus and Mandarin orange & cardamom.

In other words, if you haven’t tried Ato yet, I think there’s a great chance you’ll love it when you do!

Ato is located at 5816 Goldview Pkwy., Suite 102, at the south end of the KRATEs. It is open from 11 a.m. every day until 9 p.m. Mon,-Fri., until 10 p.m. on Sat. and 7 p.m. on Sun. For more info, visit AtoPoke.com or call (813) 602-2015. Online ordering is available but delivery currently is not.

Kiran Indian Grocery — Treating New Tampa Like Family For 20 Years

Kiran’s son Satvik (left) is a clinical psychiatrist; her younger son Sahit is in medical school.

Kiran Indian Grocery, located on Cross Creek Blvd. in the Cross Creek Center plaza, has been a mainstay at this constantly-changing plaza since 2014. Before that, owner Kiran Vanthenapalli owned a store (from 2003-06; and an Indian restaurant, too) on E. Fowler Ave. and, from 2006-10, her store was in the Pebble Creek Collection on Bruce B. Downs (BBD) Blvd.

That means that some of her beloved customers have known and trusted Kiran and her family and staff to provide their (predominantly) Indian and Pakistani spices, coffees and teas, frozen foods, meats, snacks, sweets and even hair care and other cosmetic products (and so much more) for almost 20 years. 

And of course, Kiran is perhaps best known for her amazing selection of fresh produce, with so many Indian specialty items I’ve never tasted (or even seen) before at prices that she says she knows, “no one can beat. I do my research — and no one beats my prices on produce.”

For example, she can describe the difference between coconuts used for Indian prayers and those that are meant for eating, and of course, stocks both in the store.

But actually, saying that Kiran is best known for her produce isn’t 100-percent accurate. Kiran Indian Grocery is actually best-known for Kiran herself, something that no other store of any kind can boast.

Not only can Kiran tell you where each and every one of her thousands of available items are located, she also can tell you the prices for each — all off the top of her head. That’s kind of amazing because she has so many different items and many different brands of the same types of products — e.g., she has as many different “masala” seasonings and brands as most grocery stores have beers — crammed into a store that somehow seems both much bigger and much smaller than it actually is because it offers such an amazing variety of products. 

“I can’t do my own inventory on a computer,” Kiran says. “My computer is right here (pointing to her head).”

But, Kiran’s staffers also are knowledgeable. It’s just pretty much impossible for anyone else to have memorized the prices, sizes and exact location within the store of so many different items — many of which aren’t even marked with prices.

But, if Kiran tells you what the price is on any item, rest assured that when that item is rung up at the check-out counter, the exact price she quoted will pop up.

Also stored in Kiran’s computer brain are the favorite items of every one of her regular customers. She re-orders many items based on when she knows the customers who regularly purchase those items will be back in to buy them.

“I don’t like disappointing anyone,” she says with her usual sweet smile. “If I am running low on an item you always get, I’ll hold enough of that item for you,” so you can stay stocked until she gets her next shipment of it. And, “If I only have three left, and I don’t know how soon I’ll get more, I’ll tell you to buy two of them.”

And, if Kiran does somehow run out of one of your favorites, she’ll suggest an alternative that you can try that you might end up liking better. 

A Love Of Animals

Kiran and her husband Sudeer have always also served not only their community, but people — and even animals — in need around the world. 

She has been involved — at least since opening her store in Cross Creek — with the Tampa Bay chapter of the SPCA (the Society for the Prevention of Cruelty to Animals) and she has donated fresh produce, rice and really anything the local chapter has needed because she is such a strong believer that people need pets and that so many of the pets in shelters can and do help individuals and families who need the kind of companionship and love that only a dog or cat can provide.

“I love the SPCA,” Kiran says. “It feels good to help them because they help so many people…and animals.”

When Covid-19 hit back in March 2020 and I started going through issues with my printer, Kiran was probably the first (but thankfully, not the only) advertiser to call me and say, “What do you need? How can I help?

She thought I said that I was going out of business. “I started crying,” she said. “I told (her husband) Sudeer, ‘We have to help our brother.’”

Even though I thankfully never got to that point and have no Indian heritage whatsoever, Kiran has been calling me her brother for years now. And, even though she seems to treat everyone who stops into the store like a member of her family, I refer to her as my sister, too. You just can’t fake her kind of genuine goodness and compassion for others.

“Gary, my brother, I’m so sorry that I’m out of your favorite chocolate bars right now,” she said to me on my most recent visit. “I also had to order (my wife) Jannah’s favorite tea. I’ll let you know when all of that comes in.”

But, it’s a big compliment to me because Kiran does also have an amazing family of which she is equally proud. Sudeer is a software engineer and their older son Satvik graduated from medical school at USF and is now a clinical psychiatrist, while younger son Sahit currently is in med school and plans to become a psychiatrist as well.

Another case in point about how Kiran treats everyone is that, when people check out at her store, she or her cashier will put coupons from other local businesses in the customers’ shopping bags. She has helped most of the Indian restaurants (as well as the new Gorkhali Kitchen Nepalese restaurant now located next to her store) and other businesses owned by people from India and Pakistan in our area this way and she says that she would be happy to do it for other businesses, too. 

“We’re all in this together,” she says.

And of course, whether you like or want to cook Indian food or not, if you’re a fan of delicious chocolate cookies or other sweet and/or salty treats, or you want the best prices in town on a most unique selection of fresh produce items, you owe it to yourself to visit my sister Kiran.    

Kiran Indian Grocery is located at 10042 Cross Creek Blvd. and is open Monday-Sunday, 10 a.m.-8 p.m. For more information, call (813) 994-6202, search “Kiran Indian Grocery” on Facebook or see the ad on pg. 34.

Looking Ahead To 2023 In Wesley Chapel After A Crazy Busy 2022

Gary Nager Editorial

I’m so thankful for how things went for me, both personally and professionally, in 2022. 

I found out this year that my sons and Jannah’s daughter and son will increase the number of grandchildren between us from two to six by April of next year. And, after a couple of years of serious pain, I had both of my knees replaced in 2022 and I’m back to working out regularly and feeling like I’ve turned back the clock to younger, healthier times.

In addition, the Neighborhood News is still going gangbusters, despite me having to suffer through those two knee replacement operations and many weeks of difficult physical therapy following each of those surgeries.

And, here in Wesley Chapel, 2022 was another year of unprecedented growth, as our all-direct-mail distribution grew from 29,000 homes, apartments and businesses and fewer than 82,000 people in zip codes 33543, 33544 & 33545 to more than 31,000 residences and businesses and more than 85,000 people over the course of the year, despite the fact the once-insane local real estate market finally cooled off…at least somewhat.

I’m also proud to say that we added more than three dozen new advertisers in 2022 and continued to make the vast majority of our advertisers, old and new, happy with their results.

On pages 4 and 6 of our last Wesley Chapel issue of the year, managing editor John Cotey recaps some of the biggest 2022 stories in Wesley Chapel with look-towards-2023 updates on those stories. But, there are a few other stories we are looking forward to covering in 2023 and there’s little doubt that many of them also will be big news for us. Here are a few, in no particular order:

BayCare Hospital Wesley Chapel opening — Although not as large as the existing AdventHealth Wesley Chapel hospital, adding a second full-service hospital in Wesley Chapel will definitely mean more access to health care within a few miles for more Wesley Chapel residents. Remember that a new hospital also means more doctors, nurses, therapists and jobs in our community and yes, more people moving to our area. I know that not everyone thinks that’s a good thing, but I, for one, am not opposed to it.

St. Luke’s Eye Center opening — After having cataracts in both eyes fixed at the St. Luke’s center in Tarpon Springs right before the pandemic began, I am hopeful that locals will be able to stay in our area (next to Miller’s Ale House) to get their eye surgeries done.

More new restaurants opening — In his 2022 recap, John mentions just how much response we got online when we announced that Cooper’s Hawk Winery & Restaurant was coming to S.R. 56, but it isn’t the only new restaurant we can look forward to opening in 2023. Although it hasn’t begun building yet, I’m hopeful that Rodizio Grill, The Brazilian Steakhouse, will open before the end of 2023 on the Wesley Chapel Blvd. extension, next to At Home. Other restaurants expected to open in 2023 (that we already know of) include Crazy Sushi at the Shops at Wiregrass, Shuckin’ Shack Oyster Bar (in the same plaza as Chicken Salad Chick) and Pho 54 (in the former location of Sweetea CafĂ© on S.R. 56; see pg. 36). These are just the ones we know for sure are coming, but of course, you know we’ll keep you posted about any and all others.

More road projects — In addition to the new interchange off I-75 at Overpass Rd., which could open before the end of 2022, John’s 2022 recap story on pages 4 & 6 also mentions the widening of S.R. 54 from east of Curley Rd. to Eiland Blvd./Morris Bridge Rd., the Zephyrhills Bypass and the opening of Wiregrass Ranch Blvd. to S.R. 54 as other road projects expected to be completed by the end of 2023. 

However, 2023 also is expected to see the completion of the improvements just south of the S.R. 54 and Bruce B. Downs Blvd. intersection and hopefully, the start of anticipated improvements to Wesley Chapel Blvd. between S.R. 56 and S.R. 54. All we’ve seen so far on Wesley Chapel Blvd. is the addition of one new traffic signal on this dangerous two-lane road,  which also is adding some new apartments near Lexington Oaks and some new commercial properties across from Total Wine & More. We definitely plan to provide an update on everything planned for Wesley Chapel Blvd. during the first few months of 2023.

And…We’ll also check in to see how new District 2 (which includes much of Wesley Chapel) Pasco County Commissioner Seth Weightman is doing in his first few months in office; how the dispute between Pasco and RADDSports at the Wiregrass Ranch Sports Campus (see story on pg. 8) gets resolved; and the planned opening of the first neo-traditional buildings in downtown Avalon Park on S.R. 54…and more.  

In other words, keep reading for all the news of another busy year in Wesley Chapel!            

Champa Chicken — Authentic Recipes, All Made With Love!

When Ihab Elyafe first moved from his native Syria to Dallas, TX, seven or so years ago, he worked for several years for Enterprise Rent-A-Car before moving to Tampa to be closer to family. He got some experience working for a number of restaurants locally but always felt he was missing something — a restaurant that served food with the unique flavors of his homeland.

Ihab and his partner Samer El Dahala began scouting locations more than a year ago and ultimately found a 2,800-sq.-ft. space on E. Fowler Ave. across from University Mall. They opened Champa Chicken earlier this year and for Ihab, it’s obvious that the restaurant is a true labor of love.

“I wanted to open a restaurant that focused mainly on the different kinds of chicken I grew up on in Syria,” he says. “And I wanted it to be a casual restaurant with great prices for food that you might expect to find in a fine-dining establishment.”

The Syrian-spiced fried chicken at Champa Chicken, located on E. Fowler Ave, across from University Mall. Champa Chicken co-owner Ihab  Elyafe. (All photos on these pages by Charmaine George)

If you already enjoy Middle Eastern or Mediterranean-style food, you’ll feel right at home at Champa Chicken. Even if you’re not already a fan, if you’re in the mood for chicken with different flavors than what you might normally be used to, Ihab, his wife Sherry and their daughter Sara serve always fresh, delicious chicken several different ways.

The fried chicken shown at the top of this page has a delicate, nicely spiced coating and is pressure cooked until it is super-crisp on the outside and juicy and tender inside. Individual pieces of the fried chicken are available, as well as two-, four- and eight-piece meals served with a side of crispy fries or creamy cole slaw and a fountain drink.

Champa Chicken also offers fall-off-the-bone-tender baked chicken with a savory red pepper sauce, and a variety of rotisserie-grilled chicken options, including rosemary, lemon garlic and spicy grilled. All of these are sold as half or full chickens with a huge side of uniquely spiced rice or cole slaw. Ihab recommends the authentic Mediterranean garlic sauce for dipping with any of the chicken options. 

Is that not enough options for you? There also are three-, four-, five- and ten-piece crispy chicken tender options (served with fries or slaw with a fountain drink), as well as six- and 12-piece fried hot or mild Buffalo-style, fried garlic parmesan and grilled lemon garlic or spicy wings available. Photographer Charmaine George enjoyed the mild Buffalo wings and I definitely savored the flavor of the garlic parmesan wings.

Ihab says that a couple of sandwich options are coming soon, including a chicken tawook (kebabs marinated in yogurt, citrus, garlic and spices) and yes, even a Philly-style cheesesteak sandwich, both served on hoagie-style bread.

“I know that not everyone loves chicken as much as I do,” Ihab says. “We may even add more non-chicken options in the future, too.”

For Starters… 

Although the varieties of chicken are definitely the stars of the show at Champa Chicken, there also are some other options on the menu. 

Starters include truly homemade, super-creamy hummus, freshly-made Mediterranean-style and Caesar salads (the Caesar is available with grilled chicken, too) and some of the best fried mozzarella sticks I’ve had in years, served with a differently spiced, thick tomato dipping sauce.

“The fries and the mozzarella sticks are the only items that start out frozen,” Ihab says, pointing to the small freezer at the front of the kitchen. “Everything else here starts out fresh and we marinate all of the chicken ourselves.”

Ihab also is rightfully proud of how clean his restaurant is — and he’s willing to take anyone who asks on a tour of the kitchen to prove it. He says it is all part of how much he loves his food — and his customers. 

“I don’t know why anyone would want to eat at a dirty restaurant,” he says. “I want you to know that when you eat at Champa Chicken, our restaurant will be clean and your food will always be fresh.”

He adds, “When your number one ingredient is love, it shows in everything you do. “I love our food and how it is made. I think if you come in and see how we take care of our restaurant, our food and our customers, you will definitely want to come back.”

I almost forgot to mention, because I haven’t yet sampled either one of them, that Champa Chicken also serves a rustic triple berry tart and chocolate lava cake for dessert. In addition to a soda fountain with Pepsi products, there’s also a machine serving a variety of iced tea flavors, including a super-tasty Yumberry Pomegranate.

Champa Chicken is located at 2311 E. Fowler Ave. and is open every day (except it is closed on Wednesday) from 11 a.m.-9 p.m. For more information, call (813) 443-4200 or visit ChampaChicken.com.   

The Brunchery Serving Breakfast & Lunch In Wesley Chapel & New Tampa!

Stuffed strawberry French toast, (Photos by Holly K Photography)

Since opening the second local location (the other is on Bruce B. Downs Blvd. in New Tampa) of The Brunchery Breakfast & Lunch on S.R. 56 in March of this year, owner Alket (Al) Marku says he is thrilled with the way the Wesley Chapel community has already embraced the former long-time location of Wolf’s Den.

Despite having some competition nearby, Al says, “Our Wesley Chapel location is actually beating our sales in New Tampa, which is kind of amazing to me.”

Al, who was originally a partner in the New Tampa location when it opened in 2019, bought it outright from his former business partner in 2021. He and his wife Erinda Kostandini will open their third Brunchery location in the Lithia area sometime later this month and will open a fourth location in Riverview in the summer of 2023. “We plan to open many more locations,” Al, 37, says. “We think we have a great variety of menu items that will be welcome wherever we open.”  

Breakfast Feature

Unmatched Breakfast Options!

Breakfast at The Brunchery definitely offers a little something for everyone. My favorite is what is known as the “Breakfast Feature,” which features two eggs any style, with your choice of bacon or sausage, seasoned home fries and a homemade biscuit, which I sub out for The Brunchery’s tasty marble rye toast. Oh, and although you can sub grits for the potatoes, I add a side of grits because it’s so worth having all of it!

But, if you don’t “just” want eggs for breakfast, The Brunchery more than has you covered. There are nine different Benedicts, including smoked salmon, corned beef hash, crab cake and chorizo sausage Benedicts. There also are four different skillet breakfasts, including Al’s favorite chorizo skillet.

Need something sweet? There are four varieties of French toast, including plain, orange pecan, loaded (with strawberries, blueberries and bananas) and the awesome stuffed strawberry French toast shown on this page.

There also are homemade muffins, breakfast crepes, three different pancake and three waffle options, including excellent crispy fried chicken & waffles.

“Our sweet breakfast items may be our most popular,” Al says, although he says items like avocado toast, fluffy omelettes (including heart-healthy egg white omelettes) and bagel & lox breakfasts also are popular. And, even the coffee is delicious, and there are specialty and iced coffee drinks available, too.

What About Lunch?   

Although Al says that the majority of people who visit The Brunchery at lunch time still order breakfast items, Jannah and I really enjoy his smaller lunch menu, too.

My favorite lunch item is the grilled chicken melt with crispy bacon and Swiss cheese on a Kaiser roll. Jannah raves about the chicken salad croissant and I also am partial to the Reuben sandwich (corned beef, sauerkraut and Swiss on grilled marble rye with thousand island dressing). Also on the menu are a BLT avocado wrap, chicken Estrada (grilled chicken breast, spinach, mushrooms, feta and Swiss cheese and may) and even a half-pound cheeseburger.

Please note that while The Brunchery’s New Tampa location serves wine-based cocktails like mimosas and peach mango sangria, Al says they aren’t yet available at Wesley Chapel, but should be within the next few months.

Special Thanks Go Out To…   

Al, who is originally from Albania, says that his entrepreneurial spirit was instilled in him by his family, especially his father Alexander. However, he says his training in (and love of) the restaurant business was provided by the man he calls his mentor, Anthony Moissis, who still owns Anthony’s Family Restaurant in Eastlake, OH, where Al first moved when he was just 15 years old. “It was a great learning experience for me,” Al says, “Anthony taught me everything I know about the restaurant business, especially how to take care of not only my customers, but also my employees. My parents were still back home in Albania, so Anthony’s family became my family in the U.S.”     

About three years later, Al and his brother Alphonse opened Alexander’s Restaurant in Ohio. Years later, when Al and Erinda (who are expecting their first child in a month or so) decided to move to Florida, he brought those experiences with him to The Brunchery.

“I love this community,” Al says. “I appreciate all of the customers who support us.”

Speaking of support, Al says he and Erinda would appreciate your vote when you enter the Neighborhood News Reader Dining Survey & Contest.  

Both Brunchery Breakfast & Lunch locations — 27607 S.R. 56, Unit 110, and 17507 Preserve Walk Ln., New Tampa — are open 8 a.m.-2 p.m. every day. For more info, call (813) 994-9666 (WC) or (813) 533-7271 (NT) or visit LoveBrunchery.com.