Author: Gary Nager

Oronzo Honest Italian — Honestly Fast, Casual & Delicious!

If you’ve been craving freshly made Italian food and haven’t yet tried Oronzo Honest Italian, located in the outparcel building to The Walk at Highwoods Preserve plaza on Bruce B. Downs Blvd., I suggest you go now because it’s a one-of-a-kind fast-casual dining experience that’s sort of an Italian take on nearby Chipotle.

Owner Dan Bavaro, who started his career in the food service business at the age of 16 in New Jersey, when he worked for a food truck/caterer who provided food for movie sets. Two years later, he started a high-end limousine company and made enough money when he sold the business to open his own restaurant.

“I knew I didn’t want a ‘slice joint’ or a fine dining Italian place,” Dan says, so after moving to Tampa in 2007, “I ended up becoming one of the first three places in the country to serve wood-fired true Neapolitan-style pizza (that has since become all the rage) when I opened the original Bavaro’s Pizza Napoletana on Franklin St. downtown in 2009.”

Never one to rest on his laurels, Dan says that when he first opened Bavaro’s, his whole menu was maybe ten items — including two pizzas, two appetizers, two salads.

By his third year in business, however, Bavaro’s had added pastas and sauces, all made in house and started selling the sauces in the restaurant.

“When we started, I got up to making 250 pizzas a day. Once we added other items, only 60% of the business was still pizza.” By 2015, Bavaro started franchising his place, with new locations popping up at Tampa International Airport and in downtown St. Pete and downtown Sarasota.

In 2016, he began talking with Bob Johnson, the owner of the uber-successful The Melting Pot franchises in our area and the two decided to start working on a fast, casual Italian concept together that four years later became Oronzo, which was named for Dan’s grandfather when it opened earlier this year. Oronzo and Angela Bavaro emigrated from Italy to Brooklyn, NY, where he owned and operated a trucking company, delivering fresh ingredients to local markets and restaurants.

What About The Food?

Dan is proud that even though Oronzo is a fast, casual concept, the restaurant is a true scratch kitchen, where the pastas, sauces, bread for the piadina sandwiches (aka Italian burritos) and crispy, Roman-style flatbreads (Dan warns that they are not pizzas, although they’re yummy, whatever you call them) are all made in-house. Even the salad dressings and amazing tomato basil zuppa (soup; Jannah’s favorite, which is served with crisp, toasted rosemary focaccia bread) are all house-made.

Start with an Italian-inspired salad (the Italian chopped, classic Caesar and “Iconic Caprese” are all delicious (we added grilled chicken to the Italian chopped salad on this page). Our favorite dressing is the Caesar, but the roasted pepper vinaigrette gets Dan’s vote.

Jannah and I love the spaghetti with meatballs (and I love adding the fresh Italian sausage to it) and the fresh-cut zucchini noodles with antico pomodoro (fresh tomato sauce). You can choose from Oronzo’s pomodoro, spicy arrabbiata, crema, pesto, butter or extra virgin olive oil (EVOO) sauces.

I’m also a big fan of the chicken pesto pasta. The only pasta on the menu I haven’t tried is the primavera, which you can get with spaghetti or zucchini noodles.

Also outstanding is the Caprese forza bowl, made with farro, an ancient grain from Sicily that has become popular here, too. The Caprese bowl features farro, crispy baked chicken, heirloom tomatoes, fresh mozzarella, pesto and a balsamic drizzle. So savory!

Senior video producer/photographer Charmaine George, who took most of these pics, also raved about the Caprese piadina (above) and Dan says his favorite is the chicken parm piadina.

My favorite flatbread so far is the Carne (with San Marzano tomato sauce, spicy Italian sausage, prosciutto cotto and spicy soppressata, fresh mozzarella and EVOO).

For dessert, Oronzo has three unique options. The only one I’ve had so far are the cannoli crisps, which are house-made cannoli cream, served with almost cookie-like cannoli crisps for dipping (above). There’s also a warm Nutella piatto flatbread and Italian wedding cookies. There’s even a great kids menu (labeled “Bambino”).

Oronzo also features an easy-to-use ordering kiosk which quickly walks you through all of the available menu items and Dan says his online ordering system is state-of-the-art, too.“You can go on there and order for a week from now at a certain time and the system will remind us to make your food fresh a few minutes before you’re set to pick it up,” he says. “Technology is a key part of what we do and it’s been made better by listening to our customers.”

And now, Oronzo also offers beer and wine. The new additions include a Montepulciano D’Abruzzo red, a Pinot Grigio white and a sparkling prosecco, plus Peroni beer on draft and an Oronziata non-alcoholic beverage made from scratch with blood oranges, plus delicious espresso and Americano coffees.

Oronzo Honest Italian is located at 18027 Highwoods Preserve Pkwy. And is open every day, 11 a.m.-9 p.m. For more information, call (813) 730-0100 or visit Oronzo.com.

Italian oronzo

Check Out Moschella’s Italian Eatery & Market!

Whenever a new place opens in our area, most of us check it out and decide if there’s something there worth coming back for again and again.

Well, I honestly think that anyone who checks out the new Moschella’s Italian Eatery & Market, which opened the day before we went to press with this issue in the brand new plaza on Post Oak Blvd. (off Wesley Chapel Blvd./S.R. 54 and Old Pasco Rd.) should be able to find a dozen or more items that will fast become some of their all-time favorites.

Owners Bill Moschella and Anthony Spadafora and their families (above photo) invite you to check out what can best be described as gourmet shop on steroids, with so many different departments that it’s hard to leave the place without buying at least something — and for folks like me, many things.

But First, The Story…

Bill and Anthony are long-time friends from the Italian north end of Boston. Anthony and his wife Gina still live in Boston, but Bill and his wife Devanie and their family moved to just outside of Wesley Chapel. Bill was in the concession business for around 35 years.

Anthonys family owned catering restaurants and Bill’s family owned a pizza and pastry shop in Boston. Since moving here, Bill and Devanie kept wondering why they had to drive to St. Pete in order to visit a real Italian market. They drew up the plans for Moschella’s on their kitchen counter.

“Even though Devanie and I are running the place,” Bill says, “Anthony and his family have contributed just as much to getting it open and for helping make sure it has everything we need.”

And Now, The Food!

Super-thick tomahawk veal chop grilled to perfection.

Although I found the Italian and other imported and gourmet domestic cheeses (there’s also a separate grab & go cheese display), the fully stocked butcher shop (check out the photo above of my super-thick tomahawk veal chop I grilled to perfection; it was the best veal chop I’ve had since I moved to Florida in 1993), the incredible deli sandwich selection (with both a complete Boar’s Head case and a second case with just imported Italian meats and cheeses for slicing) and huge variety of fresh pastas you can make at home, it is Moschella’s displays of fresh, prepared hot and cold foods that really caught my eye.

Bill credits Chef Megan, who has worked in both catering and local restaurants, with refining every menu item idea the families had for these displays.

The hot foods display includes chicken, veal and even shrimp parmesan, plus beef, veggie and sausage lasagne, as well as prepared (but not sauced) chicken, veal and eggplant cutlets, as well as delicious braised lamb shanks and so much more than I have room to describe here.

There also are plenty of unique cold prepared salads, from house-made bruschetta, amazing broccoli rabe with sundried tomatoes, three bean salad, marinated roasted peppers, artichoke stems and tuna salad with shells, to name a few.

And, although Moschella’s hasn’t yet started selling its gourmet pizzas or arancini (rice balls), Devanie says to give it another week or two and they’ll be available.

There also are huge display cases of “Grab & Go” prepared food items, including both refrigerated and frozen sections.

In other words, if you need a whole tray of lasagne to bring to Christmas dinner, you can buy it today (while supplies last) and bake it to perfection yourself. I didn’t show pics of the Grab & Go displays here because I didn’t have room and they’re as photogenic as the other photos.

Dessert, Too?

Do you really need to ask? Moschella’s has an amazing display case of everything from rainbow, chocolate sandwich (see photo on next page) and lace cookies to sfogliatella (think of a super-crisp croissant loaded with a thick, cannoli-like cream) and yes, cannolis hand-piped, also with that homemade cannoli cream. And, best of all, all of these luscious, decadent desserts are made in-house.

And of course, Moschella’s has all of the pre-packaged imported items Italian families and great cooks crave — from cookies and cakes to virtually every brand of imported tomato sauces (top right photo on next page), pastas, olive oils and balsamic vinegars (including oils and vinegars bearing a Moschella’s label) and so much more.

Like my new friend Liz from Staten Island said as she walked through Moschella’s — “I feel like I’m home!”

And Yes, Fine Wines, Too!

Mario, the guy usually behind the cheese counter, is from Sardinia, where learned all he could about Italian wine, cheese and cuisine, and speaks fluent Italian. He also helped pick Moschella’s amazing assortment of truly fine wines, the largest percentage of which are from Italy. If you love Italian reds like I do, you have to check out Moschella’s selection of Brunellos (photo, right), Barolos, Amarones, Barberas, Chiantis and Sangioveses — it’s the best variety I’ve seen since I left New York City almost 30 years ago.

Yes, these are a little pricy, but oh so worth it. There also are other more popularly priced Italian and domestic red, white and sparkling wines, and many more.

So, do yourself a favor and get to Moschella’s and start shopping now. This issue will hit mailboxes on Dec 21 or Dec 22, but Devanie says they are taking orders until they close at 4 p.m. on Christmas Eve, when they open early (at 7 a.m.).

Moschella’s Italian Eatery & Market is open every day, 9 a.m.-6. p.m. (other than their holiday hours) at 5648 Post Oak Blvd. For more information, call (813) 973-7500 or visit Moschellas.com.

Mangia!

Fit 4 Life Owner Celebrates 19 Years In New Tampa & His ‘Coaching Tree’

In the National Football League, you hear a lot about the “coaching tree” of great head coaches — when that coach’s assistant coaches go on to become head coaches themselves.

Among the top-rated coaching trees of all-time in the NFL were the number of great assistant coaches under former San Francisco 49ers head coach Bill Walsh who also went on to head coaching success.

*Not only was Erica Cook a former Fit 4 Life trainer and later a contestant on the “American Ninja Warrior” TV show, she has gone on to open No Limits Personal Training in Gainesville.*

Well, while my long-time friend and personal trainer Travis Monday of Fit 4 Life Personal Training & Physical Therapy in Tampa Palms doesn’t have a Mike Holmgren or Sam Wyche in his own unique coaching tree, he has had a number of his personal trainers and physical therapists in his nearly a quarter-century (including 19 years in Tampa) of being in business go on to open either successful training or therapy businesses of their own. And, some have even opened other businesses that aren’t in health-care fields but who learned from Travis how to run a business and how to treat both customers and employees as much as how to teach them the “Super Slow” method of strength training.

“I’m really proud to have been in the New Tampa community for 19 years and to have had Fit 4 Life alumni go on to even bigger and better things,” Travis says.

A Special Coaching Style

Travis is originally from Wisconsin, and like most people I’ve met from “America’s Dairyland,” he’s just a genuinely nice person. He also obviously practices whatever he’s been preaching to his troops all these years because I’m sure he’s still in single digits of body fat and only his graying hair makes him look any older than he did when he first started training me at his original Tampa Palms location around 2001.

But, those qualities alone aren’t enough to make him a great boss. On the other hand, the fact that he has been able to not only endure, but also thrive, in our area all these years, despite all of the other fitness and therapy places that have come and gone, is a testament to his ability to adapt as needed and keep his people happy.

*Whether on MedX machines or in the free weight room, you always get one-on-one attention at Fit 4 Life! (Photo by Charmaine George)*

Among the members of Travis’ coaching tree is Lisa Michaelangelo, a former Fit 4 Life physical therapist who has opened and operates the Emerald M Therapeutic Riding Center located in Dade City (which we’ve featured in these pages before).

Travis also is proud that Erica Cook, a former Fit 4 Life personal trainer who not only has gone on to compete on the “American Ninja Warrior” TV show, she also has opened No Limits Personal Training, a cross-fit studio in Gainesville.

And, Travis also said he feels like he helped Ryan Burroughs go from Fit 4 Life trainer to one day open Auto Paint Guard, Inc., which creates invisible “bras” for cars. “It’s not just about training and therapy,” Travis says. “I go over everything I do to run the business with the employees and I get great feedback from them about what they learned here.”

Covid Precautions

In other words, Travis has a lot to be proud of, especially the way Fit 4 Life has been able to stay Covid-free during the pandemic — and that is no accident.

“Of course, we follow all of the CDC (U.S. Centers for Disease Control & Prevention) guidelines,” Travis says, “But we go above and beyond that. For example, I was told one air purifier would cover the entire facility, but instead I bought two. Our trainers and therapists also wipe down every piece of equipment before and after each time it’s used with a soap and bleach solution that kills the virus. We have hand sanitizing stations and we take everyone’s temperature when they come in. We haven’t had one case here yet and we all want to keep it that way.”

Why Fit 4 Life Works!

In his 24 years of teaching the “Super Slow” method (or “protocol”) on Fit 4 Life’s super-low-friction MedX machines, Travis has added a free weight room, massage/therapy tables, and he says that he will continue to offer two free training sessions to any first-time visitor. He also offers payment plans for physical therapy patients who want to continue at the facility after their insurance stops paying for their visits.

And, all I can tell you is that Travis and his wife (and physical therapy assistant) Fiona and their two young daughters are an amazing family who genuinely appreciate the continued support of the New Tampa community.

Fit 4 Life Personal Training and Physical Therapy is located at 17419 Bridge Hill Ct. For more information, call (813) 907-7879 or visit Fit4LifeTampa.com.

Why I’m The ‘Logical’ Choice To Be The Next ‘Jeopardy!’ Host!

Those of us who have appreciated really hard trivia for the last 37 years are likely still mourning the Nov 8 passing of long-time “Jeopardy!” host Alex Trebek.

Trebek somehow lived two full years following his pancreatic cancer diagnosis, something of a feat in itself (although I’m no doctor, I have known several people who only lived a few months after receiving their diagnoses, depending upon the stage), but he was still taping his 37th season of “Jeopardy!” episodes up until a few weeks before he passed.

Trebek is a role model for not only every game show host, but also for a certain news magazine editor who auditioned to be on the greatest game show of all time (but didn’t make it) — twice — and who had what I’m hoping is a unique exchange of words with the late “Jeopardy!” host.

But First: A Little Background..

I don’t remember what age I was when I first was flipping through my seven original TV channels (CBS, ABC, NBC, PBS and the New York independent stations — Channels 5, 9 and 11) and saw the late, also great Art Fleming hosting the original “Jeopardy!,” which also featured the dulcet tones of announcer Don Pardo.

All I knew was that, as a youngster, I had finally found a place to unleash my truly “encyclopedic” knowledge of…well, as close to everything as I could get (which wasn’t very close, but still) — almost all of which was gleaned not so much from school, but from reading every individual letter edition and every year’s Year Book (beginning around 1963) from our World Book Encyclopedia set. Imagine me as a little smarter version of Joey on “Friends” who loved that my parents purchased more than just the letter “V” for us.

Most of my close friends were smarter and did better in school than I did, but I knew I was pretty good at writing and great at “Jeopardy!” I also knew that someday, I would get on the show, win some money and impress the producers enough to have them grooming me to replace Fleming — who couldn’t last forever, could he?

And, even though Fleming’s first run with the show ended when producer Merv Griffin’s original “Jeopardy!” was shut down in Jan. 1975, Fleming was brought back for a couple of other revivals of the show, which again ended in 1979. In 1984, Trebek’s first year as the host of the new syndicated version of “Jeopardy!,” I flew out to Los Angeles to audition for the show I knew I could win. “All I have to do is study up on some British royalty and classical music and I’ll dominate,” I kept telling myself.

Well, that trip from NYC to Hollywood didn’t have a Hollywood ending for me. At the 20-question test the producers give you during their regular L.A. “talent searches,” I felt pretty good about myself. All of the questions would have been $800 or $1,000 questions at that time (those were the highest amounts during “Double Jeopardy” back then), and I was happy to get 15 of 20 correct.

I totally had no idea about a European history question that had to do with Prussia or another about a Pope from the Middle Ages, and I only got one wrong I really thought I had correct…in the (gulp) Sports category (my best back then) about a baseball pitcher from the Old Negro Leagues who wasn’t named Satchel Paige (I think I said Don Newcombe). My 15 out of 20 correct missed by one to qualify me to get to play a mock version of the game. I think they selected 18 of about 120 people to do that.

Two or three years later, “Jeopardy” brought its talent search to Manhattan’s renowned Radio City Music Hall, where 400 or so people came to audition and they were going to limit the selection to only 50 or so people to advance to that mock game round.

This time, I got 16 of 20 questions correct but felt that the questions had something of a gender bias. Of the four $800 & $1,000 questions I missed, one was in the “Female Poets” category (of course, it couldn’t be Emily Dickinson), one was “Women in History” (and not Cleopatra, Helen of Troy, Amelia Earhardt or Golda Meir) and one was about tapestry making. Oh, and one that I got right was “Female Olympians” (Wilma Rudolph).

I knew, as soon as they said it took 17 correct answers to be called on stage that I hadn’t made it — and I was pissed. I called out to that super smooth, somewhat smug guy announcing those who had advanced “Yo, Alex.” To my surprise, he looked right at me and said, “Yes?”

“Ummm, do you notice anything similar about most of the people (more than 3/4 of which were women 40 & older, an apparently desired demo for the show) on stage? While other people yelled “Sour grapes,” all Trebek said was, “Better luck next time.” I don’t think I said, “I’ll have your job someday,” but I know I thought it.

So, even though I was never a contestant, much less a champ (like current interim host Ken Jennings) — really, who deserves the gig more?

I’m just kidding. I admired Alex Trebek a lot and wish that I could have done what he did, but no one will ever be able to truly replace him.

Jeopardy

This is how the Crumbl Cookies

As only the third location in Florida, the new location of Crumbl Cookies, next to Zukku-San Sushi, brings unique, delicious and yes, somewhat crumbly, cookies and more to the Wesley Chapel area.

This growing franchise, with 128 locations in 27 states, offers a new variety of flavors every week and so far, we’re trying hard not to become addicted to them. But, with amazing new cookie and “Crumbl Cream” ice cream flavors rotating in and out every week, I can’t be held responsible for what happens when you try them.

The first day the store opened earlier this month, we not only tried giant versions of each of the four opening-week flavors — peanut butter, churro, chocolate chip and double chocolate — we found them to be so delicious and different that we decided to also bring a variety of the store’s “Crumbl Minis” to our granddaughter Rosie’s first birthday party — and yes, they were a big hit.

The peanut butter cookies are loaded with warm, gooey peanut butter, and the original chocolate chip cookies are packed with tons of equally melty chips. Our favorites, though, were the awesome frosted options — the double chocolate and the churro cookies (truly one of the best cookies I’ve ever tasted), and all of the Crumbls are slightly crisp outside but super-soft inside.

In other words, I’m not sure I agree with the name of the place, but these cookies are truly decadent, no matter whether they really “crumbl’ or not.

The day we went to press, I also got to sample our Crumbl Cookies store’s salted caramel ice cream, which also comes in a variety of delicious-sounding flavors like Buckeye brownie, muddy buddy, raspberry cheesecake and many more.

Crumbl Cookies (25922 Sierra Center Blvd., Lutz) is open every day except Sunday. For more info, call (813) 445-6552 or visit CrumblCookies.com and please tell them I sent you! — GN