Congratulations go out to Phani Mukkavilli (center person holding a cup in the photo, above) and Keerthi Gollamudi (not in the picture), the franchise owners of the new Fresh Monkee Wesley Chapel โhealthy shakes shop,โ located at 6417 E. County Line Rd., Suite 101 (which, we know, is actually in New Tampa, not Wesley Chapel) โ in the same plaza as LA Fitness, in the spot previously occupied by Island Fin Pokรฉ Co.ย
Fresh Monkee is a growing brand that differentiates itself from the usual โsmoothieโ shops because it doesnโt rely on sugary fruit blends and strange powders. Founder Judy Flynn started in 2014 with โ10 recipes and $5,000โ in a 650-sq.-ft. space in Wethersfield, CT. Although nine of its current 28 locations (in 14 states) are in Connecticut, the New Tampa/Wesley Chapel location is the first in the Tampa Bay area. There are 27 more locations listed as โComing Soonโ on TheFreshMonkee.com, including Palm Harbor.ย
Flynn said on the website that her vision for Fresh Monkee was simple: โStart every shake with high-quality protein, good carbs, healthy fats and, most importantly, real ingredients like the ones in your own kitchen. And make each shake to order โ fast, convenient, and healthy.โ
Perfect for the LA Fitness crowd next door, there are 25 โProtein Shakesโ on the menu, from the โChunkee Monkeeโ โ vanilla (or milk chocolate) protein, banana and natural peanut butter (shown left) โ to โAntioxidant Berryโ (water, splashes of pomegranate, or โpom,โ juice, orange juice and milk, with vanilla protein, spinach and mixed berries) and so many more.ย
There also are green shakes, like the โUltimate Greenโ shown below left, with water, splash of pom juice, spinach, cucumber, green apple, banana, chia, flax, pineapple, ginger and your choice of lemon, orange or lime. Charmaine was a little surprised by how much she liked it.
There also are โMass Shakesโ to help increase mass, like โMass PB Cookieโ and โMass Strawberry Oats.โ Thereโs even a โProtein Iced Coffee.โ
Also available for your shakes are coconut and almond milk and more than 30 different โAdd-Ons,โ from agave and almonds to macro greens and turmeric.
But, Charmaine and I were both super-impressed with the 130-calorie, 13 grams of protein โMonkee Ballzโ (center cup in photo, above)) that are made in-house and taste like a healthy version of the peanut butter Buckeyes you find at Cracker Barrel and other stores. They are made with natural peanut butter, oat flour, chocolate whey protein, maple syrup and vanilla extract, rolled in semi-sweet chocolate chips and coconut oil and come in 6- and 12-packs. The store also has a small selection of pre-packaged healthy snacks.ย
Phani says that the shop is planning to host a North Tampa Bay Chamber ribbon-cutting event sometime soon and that he really hopes the communities of New Tampa and Wesley Chapel will come to check out Fresh Monkee and discover why itโs truly a different…animal.
Fresh Monkee is open Monday-Friday, 7 a.m.-5 p.m. It is closed on Saturday & Sunday. For more info, visit TheFreshMonkee.com or call (813) 838-8306. โ GN, photos by Charmaine George
Attorneys RaeAnn Compton & Todd Smith of Compton & Smith, P.A., handle a wide variety of legal cases from their office in the New Tampa Professional Park off BBD Blvd. in Pebble Creek. (Photos by Charmaine George)ย
At first glance, Compton & Smith, P.A. may appear to be just a small, local law firm tucked in the New Tampa Professional Park (on Regents Park Dr., off Bruce B. Downs Blvd.,) in Pebble Creek. But, for the clients who have leaned on them during their most trying times โ and for the community they serve โ the firm is so much more. Itโs a family, a lifeline and a place where compassion meets competence.
Founded by attorneys RaeAnn Compton and Todd Smith, the firm of Compton & Smith has become a pillar of the New Tampa and Wesley Chapel legal community over the past eight years. What started as a professional rivalry between two strong-willed legal minds turned into a lasting partnership โ built not only on mutual respect but on shared values, complementary skills and a deep commitment to their clients.
โWe used to face off in court all the time,โ Todd recalls with a smile. โEventually, we got tired of roughing each other up and decided to sit down for lunch. Thatโs when we realized how well weโd work together.โ
Both attorneys bring decades of experience to the table โ along with deep roots in the local area. RaeAnn, who grew up in Dade City, earned her B.S. degree in political science from St. Leo University and her Juris Doctor (J.D., or Law) degree from Stetson University College of Law in DeLand. She passed the Florida Bar in 2000. After three years as an assistant state attorney, RaeAnn opened her private practice in Pebble Creek, where sheโs been ever since.
Toddโs path started in Jacksonville, where he earned a Bachelor of Arts (B.A) degree in History from the University of North Florida and his J.D. degree from the Florida Coastal School of Law, also in Jacksonville. He passed the Bar in 2001. Like RaeAnn, he began his career as an assistant state attorney before branching into private practice and, eventually, to partnering with RaeAnn.
While Compton & Smith, P.A. offers legal services in a few key areas, RaeAnn says the largest portion of the firmโs caseload is focused on family law โ guiding people through deeply personal challenges such as divorce, custody battles and child support disputes. These clients, who come to them during some of the most emotional times in their lives, are met with honesty, compassion and strategic legal insight.
Still, the partnersโ expertise extends beyond just family law. They also handle select cases in criminal defense and personal injury, offering the same level of dedication and professionalism.
Practice Areas:
โข Family Law: Divorce, Custody, Visitation, Child Support, Modifications, Paternity
โข Criminal Law: Misdemeanors, Felonies & DUIs
โข Personal Injury: Auto Accidents
RaeAnn and Toddโs commitment to serving the community with integrity and personal attention has earned them a loyal following and a strong reputation, not only among clients, but also among their peers.
Their personal ties to the community make their work all the more meaningful.
This isnโt just where we work,โ RaeAnn says. โItโs where we live, where we raised our families and where weโre deeply invested.โ
RaeAnn has lived in Wesley Chapel since 2007 with her husband Jeff and their two children, Jessica and Hunter.
Todd, who lives in Dade City with his wife Lisa, also emphasizes their local connection.
โWeโve both lived in the area for years,โ he says. โRaeAnn was from Dade City and is now in Wesley Chapel and I was from Wesley Chapel and am now in Dade City. We have deep roots in the area and care about what happens to the families around us โ because our families are among them.โ
One of the firmโs greatest strengths is its team-oriented culture. While some firms operate with strict individual caseloads, Compton & Smith handles things differently.
โTodd and I work on almost every case together,โ RaeAnn explains. โClients might meet with one of us at first, but behind the scenes, weโre both looking at everything. We challenge each other, play devilโs advocate and walk into court with multiple perspectives.โ
This collaborative model means clients benefit from the combined expertise of both attorneys โ and the steady support of a dedicated team, which includes RaeAnnโs daughter and paralegal Jessica Compton, who plays an essential role in the firmโs success. โJessica is really the backbone of our office,โ says RaeAnn proudly. โSheโs been with us for 15 years, and our clients adore her. Sheโll take a call at 7 a.m. or answer an email on a Sunday if thatโs what someone needs.โ
Todd agrees: โJessica has this incredible ability to ease a clientโs anxiety. Sheโs savvy, compassionate and goes above and beyond every single day. Sheโs not just our paralegal โ sheโs our anchor.โ
Although all areas of law require knowledge and expertise, when it comes to family law, the dynamic is very different.
โIn family law, โ Todd says, โitโs not just about winning. Itโs about helping people get to a better place. Itโs a challenging and emotional area, one that requires both legal knowledge and emotional intelligence. It also requires thinking outside the box.โ
That thoughtful approach was evident in a recent case where a contentious custody hearing was scheduled to proceed.
โWe were able to talk with both sides, come to an agreement, and cancel the hearing,โ says RaeAnn. โIt avoided what could have been an emotionally draining day for everyone involved โ especially the child.โ
RaeAnn is known as a patient negotiator, someone who seeks common ground without compromising strength. โShe has a way of finding solutions people can actually live with,โ Todd says.
Itโs a philosophy grounded in the firmโs core values: empathy, diligence and transparency.
โWe take this work personally,โ RaeAnn says. โItโs not nine to five for us. We do whatever itย takes to be there for our clients.โย
Jenny, a current Compton & Smith client, says, โOne of the things I love about them is that they donโt need to be micromanaged. They are very good at taking care of things behind the scenes. In a terrible time of life, they have been the most supportive, still telling me how it is even when its not pretty. They treat you and take care of you like family.โ
Compton & Smith also has embraced technology to better serve their clients. For example, since the pandemic, the use of Zoom for hearings and mediations has become a game-changer.
โZoom has made things so much more efficient,โ says Todd. โBefore, you might spend half the day just traveling for one hearing. Now, we can do so much more in less time โ and save our clients money in the process.โ
Both attorneys continue to stay on top of changing laws, particularly in family law. โItโs constantly evolving, so we make sure to take continuing education courses every year,โ says RaeAnn. โWe owe it to our clients to stay informed.โ
Beyond the courtroom, the firm supports a variety of community causes โ from local childrenโs sports teams to domestic violence shelters and animal charities. โIf someoneโs raising money for a good cause, we try to be there,โ RaeAnn says. โIโm a sucker for animals,โ she adds with a laugh. โAnd we both have a soft spot for anything that helps kids.โ
While some firms focus on scaling and expanding, Compton & Smith values consistency over growth. โIf itโs not broken, donโt fix it,โ RaeAnn says simply. Todd agrees. โWeโve thought about adding associates, but our biggest concern is whether someone would treat the cases with the same care we do. Both of our names are on the door, and that means everything.โ
With most of their clients coming from word-of-mouth referrals โ and even a few former opposing parties sending others their way โ itโs clear that their reputation speaks for itself.
โWeโre not here to churn through cases,โ says Todd. โWeโre here to help people. Sometimes that means finding the best legal argument, and sometimes it means just listening and being there.โ
As RaeAnn puts it, โItโs never too late to hire a lawyer. No matter your situation, weโll give you an honest assessment and help you stop the bleeding. Thatโs what weโre here for.โ
Compton & Smith, P.A., is located at 8905 Regents Park Dr., Suite 210. To schedule a free consultation, call (813) 994-2026 or visit ComptonAndSmith.com.
If youโve been reading this publication for any period of time and you still havenโt at least tried owner/Chef Erik Ravennaโs Johnny Cโs Italian Eatery…well, letโs just say that Iโm a little surprised. Not only does Erik create delicious Italian food โ from New York-style pizzas to the largest variety of fresh seafood dishes (like the crispy calamari on this page to the Frutti di Mare, which means โfruits of the seaโ) pasta and โcomfort foodโ dishes like Mommaโs Lasagna and spaghettini & meatballs โ he also is one of the nicest, hardest-working restaurateurs in our area who also donates incredible amounts of food to local causes he believes in, such as special needs children.
Johnny Cโs was actually named for Erikโs former partner Pat Ciaccioโs father Johnny, but he never changed the name, and he also bought out the family of his other partner โ the late former Saddlebrook Resort owner Tom Dempsey. Both Erik and Pat previously worked at Saddlebrook.
Erik, who grew up in New Jersey, says the atmosphere at Johnny Cโs is very much like having dinner at the home of a large Italian family, with its open kitchen and a large, dais-like table in the center of the restaurant, with a number of smaller tables around that table.
โThis might be a little noisier dining room than youโre used to,โ Erik says, โbut it definitely feels like home to me.โ
So, What About The Food?
Jannah, photographer Charmaine George and I have eaten at Johnny Cโs at least a dozen times โ not including takeout and catering orders โ since it first opened a little more than two years ago, and we always have chosen either our own favorite dishes and/or anything new on the menu.
This time, however, we asked Erik to make us either his favorite dishes or the dishes that have proven to be the most popular at Johnny Cโs.
And, what a feast he provided! We started with his ever-popular โJohnnyโs Own Bruschettaโ (above right photo; it just happens to also be Jannahโs favorite appetizer) that combines fresh, diced tomatoes, garlic and balsamic reduction on garlic crostini, served on a bed of tasty greens that also are amazing with the balsamic reduction.ย
We also were served a zesty Antipasto Salad โ spring mix, with tomatoes, black olives, banana peppers and spirals of ham, capicola, salami and provolone cheese and a house-made vinaigrette โ and the aforementioned Calamari Fritti (tossed with banana pepper rings and garlic butter and served with house marinara). Thankfully, Iโve never had my shellfish reaction to calamari because I do love it and Erikโs is excellent!
Weโve previously also gobbled down Erikโs Italian meatballs, served with fresh Buffalo mozzarella and finished with asiago and basil, and his incredible hand-breaded fried mozzarella. And, while weโre on the subject of his fresh mozzarella, Erikโs Caprese Salad is another favorite of mine, with fresh yellow and red tomatoes stacked high with slices of mozzarella and finished with both balsamic glaze and extra virgin olive oil.
But, speaking of my accursed shellfish allergy, Erik also wanted us to sample and take pictures of his Frutti di Mare (top left photo) โ and Charmaine said it was probably her favorite dish of the evening. It combined nice-sized shrimp, mussels, clams and calamari in a spicy โFra Diavloโ (which means โAmong the Devil,โ because of its heat) sauce and served over linguini with kalamata olives and a side, house-made garlic knot. (Note-all of the pasta dishes are served with garlic knot; theyโre also available as an appetizer on the menu).ย
Other seafood pastas on the menu include shrimp scampi, parmigiana, marinara and Fra Diavlo and my favorite, Erikโs linguini vongolรฉ (with fresh clams, marinara or white wine with garlic butter basil).
Thankfully, he also decided to serve us his Mommaโs Lasagna (top photo), which he says is โJust how you remembered,โ but only if you had an Italian momma or nonna (grandmother). The lasagna has more meat and sauce than ricotta cheese and even though itโs not โauthentic Italy Italianโ because it has ricotta instead of bechamel sauce, Jannah, Charmaine and I all agreed that it was hearty and oh so delicious.ย
We also loved his Linguini Alfredo with broccoli and chicken (left photo), which isnโt actually on the menu, so youโll have to ask for it, but it definitely is a lighter Alfredo sauce than at most places.ย
Other pasta dishes at Johnny Cโs include Chicken Marsala (with mushrooms & Marsala wine brown sauce), Chicken Piccata (with white wine, lemon, basil & capers), Baked Penne (with house Bolognese sauce & mozzarella), Ravioli Pomodoro (cheese ravioli with vine ripened tomato sauce), Penne Vodka (with vodka cream sauce, basil & vine ripened tomato sauce), the previously mentioned Spaghettini & Meatballs and Eggplant or Chicken Parmigiana. Some of these pasta dishes are now available with gluten-free pasta and several of the chicken dishes have a Halal option. Be sure to ask Erik about all of his Halal offerings, also including beef pepperoni and turkey bacon.
You Say You Want Pizza? You Got It!
Although we didnโt actually have any of Erikโs pizzas on this most recent visit, weโve enjoyed plenty of those options over the years.
Although you can custom-design your own pizza, his varieties named for the five boroughs of New York City and the area known as โSoHoโ are all among Johnny Cโs most popular New York-style pies. The Brooklyn is a chicken, bacon, ranch pizza with Alfredo sauce and ricotta. The Bronx is your โMeat Loversโ option, with pepperoni, Italian sausage, ham and meatballs. The Manhattan has Hawaiian pineapple and ham, but I personally donโt think he should have named this variety after any borough of NYC. The Queens is your Margherita with light tomato sauce, fresh tomatoes, Buffalo mozzarella, fresh basil and garlic. The Staten Island is another white pizza, with Alfredo sauce, mozz, ricotta, mushrooms and a pesto drizzle. And the Soho is his veggie variety, with marinara, mushrooms, peppers, onion, spinach, olives and broccoli.
Also super-popular (and delish!) is the โYea Babe!,โ that Erik calls his โGrandpa Billโs Warm Welcome to You!.โ It features vodka sauce, Italian sausage and mozzarella. And yes, Erik still is happy to add Mikeโs hot honey to your favorite pizza. โItโs a game-changing extra kick,โ he says.
All of these pizzas, as well as the chicken & broccoli pizza in the right photo above, are available with a gluten-free cauliflower crust โ honestly one of the best cauliflower crust pizzas Iโve had in our area. I usually prefer extra gluten myself, but for those who need to be gluten-free and those who enjoy a crisp, different-tasting crust, you should definitely try a cauliflower crust pizza at Johnny Cโs!ย
I also sometimes enjoy Johnny Cโs โgrindersโ (I call them subs or hero sandwiches), but he offers meatball, eggplant, chicken or sausage parmesan hot grinders and a turkey BLT and Johnny Cโs Italian grinder with capicola, salami, ham, provolone, lettuce, tomato, onion, banana peppers and roasted peppers with Italian dressing.
Johnny Cโs also offers a kids menu with spaghettini & meatballs, a slice of pizza (with fries) and cheese ravioli with choice of marinara or Alfredo sauce, each for only $7.95!
Think you can still handle dessert? Thereโs a tartufo gelato โbombโ with hot fudge & whipped cream, NY-style cheesecake, tiramisu, chocolate chip or pistachio cannolis and two gluten-free options โ a Reeseโs pie and a chocolate torte.
Cooking Classes, Catering & More!
Also near and dear to Erikโs heart are his โCooking Classes for Kidsโ (right photo). He has hosted these classes for special needs kids from Cypress Creek High and other local schools but also offers them as a unique birthday or other party opportunity to anyone whose kid wants to learn how to toss (and catch) pizza dough and make their own pizzas. I wish this was available when my two adult sons were still in school. Jannah and I want to learn how to make pizza like Erik, too!ย
And, with the holiday season now just around the corner, you also canโt go wrong with catering from Johnny Cโs โ for parties large and small and for anything from a single tray of Mommaโs Lasagna or Baked Penne to go with your Thanksgiving dinner to a fully catered meal, give Erik a call at the restaurant and talk to him about his many different menu options โ from appetizers, pastas and pizzas, to salads, pretty much any type of sandwiches and more โ you really should give him an opportunity to do at least some of the holiday cooking for you!
During our most recent visit, Erik told me that he had an order the next day for a variety of breakfast pizzas, โSo, even though I hadnโt ever even tried to make a breakfast pizza, I said, โWhy not?โ and came up with five different options โ fried egg, sausage & cheese; Canadian bacon, hash brown & cheese; biscuit cinnamon roll, a biscuit, gravy & sausage and the scrambled egg, bacon & cheese shown on this page.โ
I asked, โSo, what did everyone say?โ
โEveryone loved them,โ he replied. I think the biscuit and gravy pie was the biggest hit, though.โ
Johnny Cโs serves beer and wine and has dine-in, take-out with online ordering, as well as delivery with Grubhub, Uber Eats, Seamless and Toast.
As it says on the Johnny Cโs website, โCome and visit us at Johnny Cโs Italian Eatery, where every bite is a tribute to our family heritage and a celebration of life, love, and good food.โ
But, donโt just take our word for it โ Johnny Cโs has a 4.8-star (out of 5) overall rating on Google โ on more than 600 reviews! As Charlene B. said in her 5-star review: โThe food was AMAZING! The owner was great. He came out and talked to us and thanked us for coming. You can tell the heart he put into the restaurant & food. It was my first time coming and I told him Iโd be back โ two days later! I definitely found my new favorite,go-to Italian food. 10/10 recommend!โ
For more information about Johnny Cโs Italian Eatery 10970 Cross Creek Blvd. (at Morris Bridge Rd.), Suite A, is open for dinner only Monday-Friday, 4 p.m.-9 p.m. and for lunch and dinner on Saturday (11:30 a.m.-9 p.m.) and Sunday (3 p.m.-9 p.m.). For more information, call (813) 278-8020 or visit JohnnyCsItalianEatery.com.ย
For those who have been wondering what might be taking over the space at 25026 Wesley Chapel Blvd., Lutz, previously occupied by Shuckinโ Shack (just west of the Tampa Premium Outlets and Costco, in the same small strip plaza as Chicken Salad Chick and Annโs Nail Spa), you can stop wondering!
The location, with an entrance off of the Wesley Chapel Blvd. extension just south of S.R. 56, is being taken over by Sarasota-based mini-chain Food + Beer and, best of all, the scratch kitchen with full liquor bar should be open by the time this issue reaches your mailbox!
According to a news release we received just before we went to press with this issue, โFood + Beerโs story started back in the early 2000s, when co-founders Mike Whalen and Casey Daniels first crossed paths working in restaurants โ Mike as a server and Casey as a kitchen manager.
โWhat began as a solid working relationship turned into a real friendship, and eventually a shared dream: to create a place that serves up seriously good, scratch-made food in a laid-back, welcoming atmosphere. In 2018, they brought that vision to life in Sarasotaโs Gulf Gate neighborhood, and it quickly took off.
โToday, the brand has grown into a local favorite (with seven current locations โ two in Bradenton, three in Sarasota, one in Venice and one in Lakeland) and is known for good food, good people, and laid back vibes โ now expanding across the Gulf Coast with more locations on the way, including Ellenton and West Tampa coming in 2026.โ
The newest Food + Beer will seat 150 guests and, โJust like every Food + Beer, the kitchen is scratch-made, serving food until 1 a.m. (or later) โ a welcome spot for those in the hospitality industry to grab a bite or a drink after a late shift. Guests can dig into house staples like fresh-cut fries, hand-breaded boneless nuggets, specialty burgers, and the flavorful Korean Beef Bowl โ alongside creative comfort food with a twist, like Red Velvet Chicken & Waffles during brunch or Crab Rangoon Mozzarella Sticks that hit all the right notes.โ
Food + Beer keeps things lively all week long with daily lunch specials starting at $8, plus the following lineup of weekly events and deals:
โข Burger Monday โ Cheeseburger + fresh-cut fries for $6.99
โข Taco Tuesday โ A variety of taco options with a side of chips and pico, as well as a build-your-own margarita menu
โข Weekend Brunch โ Featuring a build-your-own bottomless mimosa bar every Sat. & Sun.
Plus, โto keep things fresh, the team rolls out a seasonal menu four times a year, spotlighting new, scratch-made dishes and limited-time cocktails, paired with a signature cocktail list and a rotating selection of local beers.
The restaurant will feature an outdoor patio, a TV wall โ perfect for catching the big game โ and many more TVs.
We stopped in to check out the progress on the new Wesley Chapel/Lutz location, and it already looked a lot like the finished product shown here, so we decided just to show you the photo provided by Food + Beer above.
โWere excited to join the neighborhood!,โ Food + Beer director of marketing Cassi Knapik told me. We canโt wait to check it out either, Cassi!
For more info, visit eatfoodrinkbeer.com or @foodand.beer on social media. โ GN, all photos provided by Food + Beerย
When you visit Bagels of WC, say hi to (l.-r.) Cheyanne, Liani, David, Sierra, Linda & Wayne.ย
You may have heard that Linda Henry (you may remember her last name as Carr, however) is back at her former location in the Freedom Plaza at 30032 S.R. 54, which is now called Bagels of Wesley Chapel (WC).
The former owner of Bagelicious & More in the same location is happy to bring a renewed energy, revitalized interior and especially, house-made bagels that are now boiled before they are baked.
โDo you see how big and fluffy the bagels are now?,โ Linda asked as I enjoyed my over-easy eggs, crispy bacon and equally crispy homefries (above left) with a toasted poppy seed bagel (that actually came with the breakfast and was indeed bigger and fluffier than I remembered), all for just $8.95!ย
Charmaine also raved about her chicken salad melt with provolone cheese and fresh tomato on a hashbrown bagel (bottom), served with a side of pasta salad (or fries, potato salad or, for $1 more, a bag of chips).ย
This was actually my second visit to the new Bagels of WC, where Linda now has pretty much her entire family working (top photo). On my first visit, I had an equally tasty bacon, egg & cheese on a toasted, scooped-out sesame bagel (for just $6.49!).ย
Bagels of WC, which features more than a dozen varieties of fresh bagels (for only $14.99 for a Bakerโs Dozen of 13; or $21.99 with two 8-oz. tubs of spreads) also serves omelettes, a selection of deli sandwiches and lots of smiles.
Bagels of WC is open every day, 6:30 a.m.-1 p.m. For info, call (813) 575-8300 (DoorDash delivery is available) & tell Linda we sent you.โโGN
