Prayers For Pedro & The Aguerreberry Family

IMAGINE, IF YOU CAN, your husband or wife taking the kids for their usual bike ride together and waiting for them to come home. Everyone knows bicycles can be dangerous, but even those times that you get that feeling in the pit of your stomach because it’s taking a little longer than usual for them to return, it pretty much always turns out OK.

Doesn’t it?

Then, imagine what the family of West Meadows resident Pedro Aguerreberry, 42, is going through today, less than three weeks since Pedro took his sons Lucas, 8, and Bennett, 3, out for a bike ride, never to be seen alive again by his wife Meghan or those young boys.

But, this wasn’t just another tragic accident that, in an instant, changed forever the lives of the Aguerreberry family and everyone who worked with the always-smiling Pedro at Citigroup and their friends and neighbors in New Tampa.

Instead, it was an intentional act by a sadly mentally deranged young man who posted on Instagram the day before he made that quick U-turn in his car on New Tampa Blvd. (the main road that runs through West Meadows) to run down Pedro and his young sons that no one should blame him for what he was about to do. Instead, Morse said, “blame the devil.”

Yes, Morse, the former Freedom High student who was Baker Acted by the Tampa Police Department (TPD) on June 12, just two weeks earlier, only to be released — against the protests of his own mother — on June 19, a week after being held and evaluated, was obviously dealing with a serious mental illness. But, this isn’t about whether or not the man charged with the first-degree, premeditated murder of Pedro should be declared not guilty by reason of insanity or not. It’s about what happens after a happily married, devoted husband and father is intentionally taken from the arms of his loving family by someone he had never met.

Trying To Make Sense Of It
Even though I had never met Pedro or Meghan, I was one of more than 200 people who filled St. James United Methodist Church on Bruce B. Downs (BBD) Blvd. on June 27 for his funeral. The next day, I also came out to take pictures of the 100 or so who got together to put on a memorial bike ride and run in his honor.

At the memorial service on Friday, I was stunned that the start of the service was delayed by an hour, as I was one of only maybe 30 people who were actually sitting in the seats. The other (approximately) 175 or so people in attendance made a circle around the outside of the seating area and every last one of them hugged Meghan and the boys (Lucas was able to get himself into a seat, but Bennett, who was more severely injured in the crash, was still in a wheelchair) and offered them all prayers and other words of love and encouragement.

I had never seen this done at a funeral before but I definitely felt this amazing energy flowing between every one of those well-wishers and the entire Aguerreberry family.

As if he hadn’t already been through enough that week, poor Bennett simply couldn’t handle the receiving line. After the first 20 minutes or so, he said, “Mommy, please stop letting go of me,” as Meghan tried desperately to continue holding his hand while hugging every one of the attendees with her other arm.

Still 20 minutes later, Bennett pleaded with her again, “Mommy, please stop hugging them.” I can’t imagine that anyone who left St. James did so with his or her heart still intact after hearing this sweet child’s plaintive cries.

After that, it was difficult to focus on the beautiful, sweet words of remembrance from Brett, Oscar and Laura, Pedro’s friends and coworkers at Citigroup who spoke. Everyone who did mentioned Pedro’s smile.

“Pedro was always happy and always had the greatest smile on his face,” Brett said. “He was always saying, ‘Hey, Brett, isn’t this just the greatest day?’”

It’s still so hard to believe that someone like that could be taken away from the people who love him by such a senseless, heinous act.

Even so, I personally wanted to thank Loyless Funeral Homes for providing such a beautiful video memorial for Pedro, both online and during the service. All of the pictures of him and his family on these pages were saved from that video.

Honoring Pedro’s Memory…
It certainly isn’t difficult to understand why so many people have felt compelled to try to help the Aguerreberry family. In addition to the memorial bike ride, a GoFundMe page has already raised tens of thousands of dollars to help them and The Fat Rabbit Pub in Tampa Palms and 900Âș Woodfired Pizza in the Shops at Wiregrass (owner Steve Falabella lives in West Meadows) were among those holding fund-raising events (Fat Rabbit’s was on July 8) to help.

As for the bike ride, cyclists young and old started at the BBD entrance to Flatwoods Park, turned right onto BBD and left onto New Tampa Blvd., pausing to honor Pedro at the makeshift shrine set up by his fellow West Meadows residents near where he was struck and killed by Morse’s car a little west of Wood Sage Dr.

Brett was among the handful of runners who said a little prayer for Pedro before taking off to run the park’s paved loop together.

Little Italy’s Family Restaurant & Catering Gets A New Chef!

Photo: Gary Nager

So, how can one of my favorite local restaurants get even better when the husband-and-wife chefs who opened it — and still own it — hire a new chef?

That’s what has happened recently to my friends Jessica and Carl Meyers of Little Italy’s Family Restaurant & Catering on S.R. 54 in Lutz, less than two miles west of the Tampa Premium Outlets. Jessica and Carl have brought in an authentic Italian chef, born and raised in Napoli (not Naples, FL), who has honed his skills in not only his native country, but also in Germany, Australia, England, Tampa and, most recently, his own place, which was called Manzoni’s, even though neither the chef’s first nor last name is Manzoni.

“Manzoni is-a the street-a I grew up on in-a Napoli,” says Chef Simeone (pronounced “Sih-me-oh-nay”) Chiacchio, who opened Manzoni’s in Tarpon Springs a few years ago, after working at some of the better Italian restaurants in South Tampa. “Manzoni’s was-a the first-a time I ever owned a restaurant, and I found out that I’d-a rather cook for-a someone else and not-a have-a to be the boss.”

That worked out perfectly for Jessica and Carl, who brought in Chef Sam (“or Simon,” says Simeone. “Sam is just-a little easier for-a some people.”) a little over a month ago and have enjoyed not only his “autentico” Neapolitan cuisine, but also his accent, his sense of humor and his ability to multi-task.

“I told him you’re like an octopus,” says Jessica. “Carl and I really admire his skills. He can cook anything and he’s already adding amazing new specials and slowly making changes to our existing menu. We’ll be rolling out our new menu soon.”

Carl, who has been to Italy many times, says he can tell Chef Simeone is authentic because, “he doesn’t let anything go to waste. He cuts up the leftover penne and spaghetti for his pasta fagioli (one of his new specials) and he saves all of the scraps of cut produce, like onions, garlic and more and makes stock to keep his chicken dishes moist.”

Carl also mentioned something I forgot to write down about the beans used in Chef Sam’s pasta fagioli, but all I can tell you is that it is the best I’ve had in the Tampa Bay area. A bowl of it is so big and hearty, it’s a meal unto itself, but don’t get too full to try Sam’s outstanding faggotini pasta, which may not have an appetizing name, but it’s a flavor I’ve never tasted in Italian food before. Faggotini is a pasta “purse,” stuffed with pecorino Romano cheese and pear. Each bite of these filling purses has just a hint of sweetness from the pear, a perfect complement to the salty cheese. But, these faggotini are lightly covered with just the right amount of a creamy, but still light, pink tomato sauce that expertly finishes off this unique pasta dish.

“Just-a don’t-a call it a  ‘vodka sauce,’” Sam says. “There’s-a no vodka in it.”

New Entrée Specials, Too!

As soon as I saw the new specials board (both the pasta fagioli and faggotini are on it), I got really excited about what Sam’s bringing to the table (pun intended) at Little Italy’s, especially once Jessica and Carl also showed me Sam’s super-extensive menu from Manzoni’s.

Of the new entrées already sampled by yours truly, my surprise favorite was the chicken Vesuvio, which Sam can make for you with the chicken lightly breaded or unbreaded. The chicken surrounds ample, tender slices of eggplant and topped with fresh mozzarella and a light (but not pink), zesty tomato sauce.

My second favorite dish from the specials board was the Caprese chicken over pasta (I’m obviously a tomato/tomato sauce guy). Thick, tender (thanks to that homemade stock?) chicken breasts are topped with also-thick slices of delicious, fresh tomatoes, dense (but perfectly melted) slabs of fresh mozzarella in a thicker tomato sauce more reminiscent of Little Italy’s original sauce, topped with fresh basil. It was served over a helping of spaghetti that provided side dishes for two more meals for me after all that I left over during my visit.

The third new entrĂ©e I sampled was the chicken panna, which is served in a thinner-than-Alfredo creamy sauce with pancetta, peas and fresh mushrooms. Jessica said it was her favorite of the new specials and she almost didn’t let me steal even a bite from her (just kidding, Jess).

And of course, yes, you can still order anything from the restaurant’s existing menu, although you might want to ask your server to explain any tweaks Sam may have made to Little Italy’s locally famous lasagne, veal parmigiana (my personal favorite; more on that below), chicken piccata, calzones and huge, rectangular pizzas.

You might just recognize that server, by the way, as Jessica says that she is now going to sometimes work the floor as a server, especially on the weekends, because she really does want Little Italy’s thousands of loyal fans to have full explanations of every new dish and any tweaks Sam may have made to their favorite dishes when they visit.

“All I can say is that the guy is doing amazing things in that kitchen,” Jessica says, “so I want to explain to our customers what goes into making these dishes.”

Carl adds, “This restaurant and kitchen aren’t large enough to do true fine Italian dining. But, what we’re serving now is a step up from what we’ve been doing, without being a step up in price.”

Sam told me not to order the veal parmigiana until the next time I came in because Little Italy’s just started using a new meat purveyor, “and I-a want-a you to-a taste-a the good-a vitello (veal).” He says there will be osso buco (veal shanks on the bone) on the specials board soon and maybe even a steak special.

“Oh, and-a Gary, I know you’re-a not-a the only-a one who likes-a fresh veggies,” Sam says. “We’ll-a give you a choice-a of pasta or veggies with-a your (non-pasta) entrĂ©e, too.”

And of course, Sam can create just about anything you want for your next party. Catering has long been a big part of Little Italy’s success the past three years, and I don’t see that side of the business slowing down anytime soon. I guarantee you that a big tray of Little Italy’s lasagne would be the perfect addition to any 4th of July celebration.

And, of course, Little Italy’s still has a “Little Goombas” menu and recently added beer and wine. So, enjoy a delicious glass (or bottle) of delicious chianti, pino grigio or Grandma’s homemade sangria, or a Peroni or domestic beer and get to know the new Little Italy’s. It’ll be “molto delizioso.”

Little Italy’s (24436 S.R. 54, Lutz) is open for dinner only Tues.-Fri. and for lunch & dinner on Sat. & Sun. For info, call (813) 909-2122, or visit LittleItalyFamilyRestaurant.com.   

Nibbles and Bytes: Bahama Breeze Opening Soon

A sign (see top photo on next page) on the building indicates that Bahama Breeze Island Grill, which is getting ready to open just east of Chuy’s Tex-Mex on the north side of S.R. 56, will open to the public on Monday, July 16. We’re trying to make sure we get an invite to the friends & family pre-opening, so look for a sneak peek on WCNT-tv before Bahama Breeze opens. Fresh seafood + live music one mile from where we live means Jannah and I will be frequenting Bahama Breeze…frequently.

‱Also opening in July, next to Menchie’s Frozen Yogurt in the Shops at Wiregrass, is Nothing Bundt Cakes, which has been among the favorites at each of the last two Tastes of New Tampa & Wesley Chapel. At our press time, those amazingly moist bundt cakes with perfectly creamy icing still seemed to be weeks from being made or sold at this location, but a spokesperson for the store said “definitely in July.”

If you’ve still never tried Nothing Bundt Cakes, visit the N. Dale Mabry or another location before this store opens and have a couple of samples and please tell them the Wesley Chapel Neighborhood News sent you!  You’ll be waiting with baited buttercream breath for Nothing Bundt Cakes to open here, too.

‱Not enough for you? Pomodoro Pizza, which is opening in the space previously occupied by Kwan Ming Bistro in the plaza on S.R. 56 that also is home to Wolf’s Den, also is expected to open in early- to mid-July.

Pomodoro is the first local pizzeria to admit that it has New Jersey-style pizza — which I’ve tried to tell quite a few New Tampa and Wesley Chapel residents over the years — is similar to, but slightly different (in most cases) from New York-style. I’ll let the Pomodoro owners give you their take on the differences, but new pizza is never a bad thing for me to try.

‱And last, but not least, another newcomer to the same plaza as Mellow Mushroom on the north side of S.R. 56, across from the Tampa Premium Outlets, is Sweetea CafĂ©, which is still mostly a shell inside and doesn’t look like it could possibly be open before the end of July, but we’ll keep you posted.

We’ll also have updates on Earth Fare (which looks ready to go vertical), Mod Pizza (in the getting-much-closer-to-completion building next to Starbucks on S.R. 56, in front of Costco) and the three hotels set to open in the next next issue.

Have You Tried Bayscape Bistro?

I’m sure most residents of that community have heard that the restaurant at the Heritage Isles Golf & Country Club off Cross Creek Blvd. in New Tampa has changed hands again, following a $1.3-million investment by the Heritage Isles Community Development District (CDD) to revamp the club house and the restaurant that rarely has been much more than a place for hungry golfers to stop and have a sandwich and a cold beer.

No matter how nice the renovations may be, unless the CDD found the right operator for the restaurant — one that could attract people who don’t live in Heritage Isles to check it out — it was likely to fail again.

Well, not only is the new Bayscape Bistro & Bar at Heritage Isles significantly more attractive looking than anything else that has occupied the space before, some of you may recognize the name of the guy who owns and operates it — and who has provided a much more restaurant-like menu than any of his predecessors.

Edward Bujarski, who ran one of the first and most successful high school culinary arts programs in Hillsborough County at New Tampa’s Wharton High for 17 years, is genuinely excited to bring real, fresh food to Cross Creek Blvd. near Morris Bridge Rd. and to be able to hire some of his former students to work at Bayscape.

I first visited Bayscape few days before we went to press with this issue, but the Bayscape chef salad I started with combines greens, roasted chicken, mojo pork, cheddar and pepper jack cheeses, tomatoes, cucumbers and four crispy seasoned pieces of grilled toast that I assure you are better than any croutons you’ll have anywhere.

Look for more about Bujarski’s new venture in a future issue, but go check it out and tell the happy crew we sent you!

Bayscape Bistro & Bar (10630 Plantation Bay Dr.) is open every day for breakfast, lunch and dinner. For more info, call (813) 994-3445 or visit BayscapeFlorida.com. 

I also spoke with Cary Anderson of Streetfront Commercial Properties, who is now leasing out the space in the Shoppes of Amberly plaza in Tampa Palms, which does have a few vacancies, including the 6,400-square-foot space previously occupied by Casa Ramos Mexican Restaurant.

Anderson says he has been close to closing a deal for the space, but that he is still looking for “something special, like a sit-down Italian or seafood restaurant or even a great sandwich place for that Casa Ramos slot.”

Amici Pizza Reopens…And The Crowd Goes Wild!!

It took so long to open that many fans on the Wesley Chapel Community Facebook page of Amici Pizza — previously located in the Grand Oaks Square plaza on Wesley Chapel Blvd. in Lutz but which has been closed for a few months— was never going re-open in its new, freestanding building located less than a mile north of its old location.

Well, our Neighborhood News Facebook page and WCNT-tv — Wesley Chapel & New Tampa Television — were among the first to announce last month that brothers Vincent and Rick Mannino had finally reopened at 26602 Wesley Chapel Blvd./S.R. 54, also in Lutz.

The result of our announcement was one of our most popular Facebook posts and WCNT-tv videos of 2018 — with a reach of nearly 26,000 people, 15,000+ views on YouTube and Facebook and 1,600+ likes, loves, shares and comments.

Happy Amici patrons across the area were raving about the layout and look of the new place, the food (like the true NY-style meat pizza above; photo by Gavin Olsen) and about the return of a 16-year-old local favorite. We wish the Mannino brothers luck, but it doesn’t look like they’re going to need it. We also wish Rick’s wife Tracy much success in her also-new Salon TrĂ© Anne hair salon which shares the building with Amici.

Amici Pizza is open every day for lunch & dinner. For take out & more info, call (813) 973-9734 or visit Amici-Pizza.com and please tell ‘em the Wesley Chapel Neighborhood News sent you! For Salon TrĂ© Anne, call (813) 994-3553 or visit the salon’s page on Facebook.

Again, we’ll keep you posted. — GN

Nibbles & Bytes

Hope Allen

Congrats To The North Tampa Bay Chamber Of Commerce!
O.K., so it’s not called the Wesley Chapel Chamber anymore and the new office is located in Lutz, but May 10 was still a pretty big day for the recently renamed North Tampa Bay Chamber of Commerce, its CEO Hope Allen and her staff, Board of Directors and Ambassadors.
They and a total of about 200 Chamber members and guests were all on hand when Allen cut the ribbon at the Grand Opening of the Chamber’s new office at 1868 Highland Oaks Blvd., Suite A-1.

“This is such an amazing day for us,” Allen said, holding back tears. “Thank you for your continued support as we continue to support the businesses in our three-county area.”

It was as hot inside the Chamber’s new office — which also rents out suites to a number of tenants (who also had ribbon cuttings following the Chamber’s own scissors ceremony) — as it was outside, where the Wesley Chapel Rotary Club band “Strictly Business” played, there was great food provided by Chamber members like Culver’s and Chick-fil-A of Wesley Chapel, The Private Chef of Tampa, A Dash of Salt & Pepper, Fresh Healthy CafĂ©, Ava’s Lowcountry Cuisine, Tijuana Flats of WC, Menchie’s Frozen Yogurt, Prime 19 Events at Cheval, Top Shelf Sports Lounge (at Florida Hospital Center Ice), Catering by Vesh, CBK Catering & Events, Chuy’s Tex-Mex, Jersey Mike’s Subs, Brunchies (Lutz), Pinchers Crab Shack, Buttermilk Provisions and Craft CafĂ© & Coffee Shop and beer and wine from A Time for Wine.

Also attending were dignitaries like State Rep. Danny Burgess, Pasco County commissioners Mike Moore and Jack Mariano and Pasco’s comptroller and clerk of courts Dr. Paula O’Neil, all of whom were genuinely excited to share in the celebration.

And, since the new Chamber office also leases space to other businesses, those businesses also held ribbon-cutting ceremonies during the event, including Realtor Mollyana Ward and Lagoon Realty, Washington Woods Accounting, Furr & Wegman Architects and Rettig & Associates.

In addition to the Strictly Business band, Allen also thanked Acme on the Go, West Coast Rentals and her staff for their help in making the Grand Opening another smashing success.

For Chamber membership & other information, visit NorthTampaBayChamber.com or call (813) 994-8534.

La Prima Pizza Is For Sale!

If you love NY-style pizza as much as I do, you probably love La Prima Pizza, located next to the SuperTarget in the Northwoods Plaza.
If you’re interested in owning and/or operating a successful local restaurant, one of the few true NY-style pizza places in Wesley Chapel, you definitely should talk to La Prima owner (and my long-time friend) Willie Lopez and his Chef Dino, who are looking forward to retirement after 15 years of serving the Wesley Chapel community.

“It’s been an amazing run for us,” Lopez told me as I enjoyed yet another perfect slice from La Prima. “I believe there’s still tremendous growth opportunities here in an established, turnkey business. It just needs to be someone else’s business to make it happen.”

If you’d like more information about La Prima Pizza (1211 Bruce B. Downs {BBD} Blvd.), stop in or call Willie Lopez at (813) 907-2878.

Checking Out The Basement

Speaking of pizza, I know that many of our readers are still anxiously awaiting the Grand Opening of the new location of Amici Pizza (and Salon Tres Anne) in a new, freestanding building located a quarter-mile north of the Grand Oaks plaza that Amici and the salon used to call home. Although the new building is getting close to completion, we still haven’t heard an opening date announced.

On the other hand, we have already visited The Basement Beer & Wine Bar (photo on next pg.), the new bar and entertainment venue which has been open in Amici’s former space in the Grand Oaks Plaza for a couple of months.

I wish that The Basement would have full liquor, but the place that husband-and-wife owners Jason and Ashley bill as “The Best ‘80s Bar in Tampa” does have a fun vibe and offers DJ dancing on weekend evenings, trivia and karaoke during the week (my buddy, Gary Carmichael of Heart & Soul Karaoke is there on Thursday evenings), a pool table and a great selection of craft and other beers, plus a variety of house wines.

Here & There, This & That…
‱ The latest word from a company spokesperson on Bahama Breeze Island Grill, which is getting ready to open just east of Chuy’s Tex-Mex on the north side of S.R. 56, is that the Wesley Chapel Bahama Breeze should open this summer, sometime in July. We’ll keep you posted when the company announces an actual opening date.

‱ And, for those who can’t get enough pizza, we also have not yet gotten word as to when the new Pomodoro Pizza will open in the same plaza on S.R. 56 as Wolf’s Den (in the space formerly occupied by Kwan Ming Bistro), but the new sign promises New Jersey-style pizza, which New Yorkers will agree is slightly different than New York style, but we’ll let you know more when Pomodoro opens.

‱ The new Burger King, which will be the first new business to open in the development known as Brightwork Crossing, just west of the Walgreens at the junction of S.R. 54, S.R. 56 and Wesley Chapel Blvd., is now hiring. The building is nearly complete and should open before the unnamed apartment complex in the same development, which now has multiple buildings coming out of the ground. We’ll keep you posted.

‱ I was sad to hear that the Ellen’s Hallmark store in the City Plaza at Tampa Palms shopping center has closed. A spokesperson for the store says that Publix, the plaza’s landlord, had raised the rent too high for the 20-year-old store to continue. The Ellen’s Hallmark store in the Shoppes at New Tampa (S.R. 56 at BBD) is still open. — GN

900Âș Woodfired Has A Lot More Than Just Two Kinds Of Delicious Pizza!

MOST Neighborhood News readers recognize how much I enjoy doing our dining reviews, especially when I get to do stories about my favorite local eateries and their restaurateurs.

Case in point: 900Âș Woodfired Pizza, located in the Shops at Wiregrass, which is owned by someone I’ve really only known since he and a former partner opened it in the mall seven years ago.

Today, long-time New Tampa resident Steve Fallabella is the sole proprietor and Steve is a very hands-on kind of owner (like a certain newspaper editor) and he has an authentic Italian heritage and knowledge of good food honed in New York. Steve says he also enjoys being the “delivery boy” for 900Âș Woodfired’s growing catering side of the business (more on that below).

Even though I’ve never been a New York sports fan myself (I root for the Rays, Bucs and Lightning), Steve is a lifelong Yankees fan who also is a past president of his subdivision in West Meadows.

And yes, 900Âș Woodfired, which isn’t a chain and is one of the most successful places to eat at the mall, is a really good restaurant, even though its primary business is still pizza — both New York-style and the 900Âș woodfired Neapolitan style that gives the place its name.
But, I told Steve that even though a pic of each kind of pizza will likely slip into this article, I really wanted to focus on everything else there is to eat at 900Âș Woodfired.

For Starters…

I’ve mentioned in previous stories about 900Âș Woodfired how much I enjoy the caprese appetizer (fresh mozzarella, sliced tomato, oregano, extra virgin olive oil, balsamic vinegar and fresh basil served on a bed of mixed greens), and the entire Neighborhood News staff recently got to enjoy a variety of other starters, including the fried, cheese-filled raviolis (served with a marinara dipping sauce), the fried calamari (also served with marinara) and the homemade bruschetta.

My favorite appetizer that we all sampled this time around, however, were the oven-baked naked wings. We split an order of ten wings — five with no sauce and five with garlic and parmesan — and they come out crispy outside, moist inside and the garlic parmesan sauce wasn’t overpowering, as it can be at some places.

The wings went down easy with my 23-oz. Peroni Italian beer on draught, and bottled beers and a variety of house wines also are available.
But, my favorites at 900Âș Woodfired are the pastas, and I’m not talking about baked items like lasagna and baked ziti, although those also are on the menu — and they’re pretty darn tasty, too.

My favorite pasta combination on the menu is the beef-and-veal-filled tortellacci, which are pasta “pockets” (some call them “purses”) filled with ground beef and veal in a classic Bolognese (meat sauce). So good. I also enjoyed the tortellini della casa, which are spinach-and-cheese-filled tortellini in a sautĂ©ed tomato sauce with black olives, chopped garlic and fresh spinach.

It’s probably also not too surprising to our readers that I often take advantage of 900Âș Woodfired’ “Create Your Own Pasta” option. I almost always choose the penne pasta with pesto Genovese sauce, grilled chicken and sautĂ©ed spinach. It’s such a huge portion that I usually have it as a side dish with every meal for several days and the penne always comes out al dentĂ© (firm), as I prefer it, without having to ask for it that way.

Pizzas, Catering & More!

OK, yes, 900Âș Woodfired Pizza does have pizzas, too (having won “Best Pizza” in our annual Reader Survey in 2015-16), but I’m going to be honest again — I’m biased as to which style of pizza I prefer. Although the 900Âș F, wood-burning oven (photo, left) is awesome to watch, I’ve never liked wood (or coal)-fired, Neapolitan-style pizza as much as I do true New York-style options. I’ve never been to Naples, but I grew up on Long Island and lived in Manhattan in my 20s, so the more authentic, the better.

Steve knows that using the best ingredients (never mention the words “Papa” and “John” in the same sentence to me) makes the best pizza and his New York crust is legit and his blended pizza sauce and mozzarella are the real deal, too.

So, I still prefer regular ol’ NY-style cheese pizza the best, but for the pics for this story, I wanted to show 900Âș Woodfired’s delicious toppings, so the photo above right is a large (16”) NY-style pizza that is half-pepperoni, half-”Mega Meat,” with ‘ronis, sausage, bacon and ham. To no one’s surprise, none of it was left over.

As for the woodfired pizza that gives the place its name, we decided to try a couple of pizzas other than our usual (and super-delicious) Neapolitan-style margherita pizza and went a little exotic.

Several in our office went crazy over the 12” medium-spicy Buffalo chicken pizza, but I was stunned at how much I loved the Ortolano pizza, which is a veggie lover’s dream — a sauceless pie with fresh mozzarella, sliced cherry tomatoes, marinated zucchini and eggplant, artichokes and fresh basil. The pieces of artichoke were huge and a little overpowering, but this is one delicious and unique pizza. And, for those who want or need gluten-free pizza, every pizza on 900Âș Woodfired’s extensive menu is available as a 10” gluten-free.

“Our newest growth area is catering,” Steve says. “Through the EZcatering Network and word of mouth, our catering has doubled over last year. And our online catering reviews have been awesome. We will soon be publishing a new catering menu, and eventually buying a vehicle dedicated for the catering business.”

Steve is one of those techie people who jumps all over the latest industry trends. In fact, 900Âș Woodfired was the first Wesley Chapel restaurant to use Ubereats.

“I helped Uber recruit more restaurants in Wesley Chapel, so they would deliver into more subdivisions,” Steve says, “and our delivery business just took off. We’re part of the industry shift to the convenience of dining at home vs. dining out.” ” He also offers online ordering for takeout.

For more information about 900Âș Woodfired Pizza (28152 Paseo Dr.), which is open every day for lunch & dinner, visit 900DegreesWoodfiredPizza.com or call (813) 527-6940.