Although not everyone is happy about yet another chicken-driven restaurant opening in Wesley Chapel — with Raising Cane’s,Dave’s Hot Chicken, Chicken Guy! and Hangry Joe’s Hot Chicken all opening in our area within a few months of each other — Chick-fil-A may be the one chicken restaurant that most locals still embrace.
Chick-fil-A — which is currently the third most popular fast food restaurant by sales, behind McDonald’s and Starbucks (in that order) — has now gone vertical (photo) on the east side of Curley Rd. (north of Curley’s intersection with Overpass Rd.; see map) across from the Epperson community, within the Watergrass Master Planned Unit Development. Most of the building’s shell is now in place.
This new sign announcing Chick-fil-A’s latest Wesley Chapel-area location gained quite a bit of attention on social media, as Patricia Elizabeth, who has previously described herself on Facebook as the marketing director for “Chick-fil-A Wesley Chapel,” was quick to step into the conversation and give everyone the link to the store’s new Facebook page (created on Jan. 31) and explained that it would be, “Owned and operated locally by the same owner as Chick-fil-A Wesley Chapel” — the one on S.R. 54 just east of Bruce B. Downs Blvd., on S.R. 56, not the location in front of the Tampa Premium Outlets, as some may have been thinking.
The new Chick-fil-A will be located five miles away, on a 1.9-acre lot appraised at more than $1.28 million.
According to Patricia, despite being located in Watergrass, the new store is being called “Chick-fil-A Epperson Ranch FL,” because it was named by corporate. However, she assures everyone that, “We are happy to be a part of both neighborhoods!” She also announced that this Chick-fil-A should be open by the end of May. — JP
Managing partner Abby Fletcher says that Bubba’s 33’s menu hasn’t changed much since the Texas Roadhouse-owned sports grill first opened on the south side of S.R. 56 back in early 2020, just before the Covid-19 pandemic began.
“The fact that we’ve only made minor tweaks to the menu since the restaurant first started (in Fayetteville, NC, back in 2013) means that we’re doing just fine,” Abby says. “We now have about 50 locations and everyone seems to love that our food is almost all made from scratch, unlike most sports bars.”
It’s hard for me to believe that the Wesley Chapel Bubba’s 33 has been open for five full years, but considering that we hosted our “car karaoke” and “parking lot karaoke” events outside of the restaurant during the pandemic — and the fact it is still here and still attracting new customers — is clear indication that the Wesley Chapel Bubba’s 33 is doing just fine, thank you!
And, just because the menu hasn’t changed too much over the years, that doesn’t mean that Bubba’s 33 doesn’t keep adding new items. It just means that most of the original menu also is still around and making local diners happy.
So, What Is New?
Bubba’s 33 is famous for its wings, unique, crisp-crust pizzas, burgers and other sports bar fare, but if you haven’t tried the grilled or espresso-rubbed signature ribeye steaks, they’ve been made even better by adding one of the three new “Bubba Style” toppings — with either bacon and bleu cheese sauce, or with queso, peppers and onions, or with sautéed mushrooms and onions, as shown in the top photo on this page. I’m not really a big mushroom fan myself, but the mushroom and onion sauté adds a great, buttery flavor, as well as additional tenderness, to an already tender ribeye. My first time trying the grilled ribeye with this topping definitely left me wanting more. The menu also shows the already-tasty Southern Fried Chicken dinner with the queso “Bubba Style” topping, which looks pretty great, too.
As for what else is new, Bubba’s 33 already has had layered cheese fries as an appetizer on its menu, which have not only melted cheese and bacon, but also queso and green onions. But now, when you get a side of French fries or tater tots, you can get them topped with cheddar and Jack cheeses and bacon (as shown in the photo, left).
The only other new menu additions are the three new Bubba’s “Mocktails” (below right) — which can not be ordered with alcohol (I know because we asked, lol). Left to right in the photo are the Sparkling Berry Bliss, the “coconutty” Tropical Breeze and the Strawberry Cucumber Fizz. Even though “Dry January” may have ended, if you’re trying to continue to at least reduce your alcohol intake, give one or all three of these a try.
Another item that isn’t actually new to the menu but which we tried for the first time is the cheesy spinach dip shown above right on this page. As someone who finds most spinach (or spinach and artichoke) dips too heavy, this Bubba’s 33 spinach dip is a creamy welcome change — especially because it’s served with freshly baked (and grilled) garlic focaccia bread. Charmaine and Jannah both preferred it with the house-made tortilla chips and fresh salsa — Jannah called the salsa “legit” — but the focaccia is excellent, too.
Other favorites of ours include the Bubba’s Bacon Cheeseburger (left), one of ten burgers on the menu (which also includes a black bean & quinoa veggie burger), and the Meaty Meaty Pizza (below left), which features bacon, homemade Italian sausage, pepperoni and scratch-made tomato sauce. I told Abby that I enjoy Bubba’s pizzas even though they are not truly New York-style, because the sauce, cheese and always-crispy crust are still mighty tasty.
One dish I can’t sample but has become Charmaine’s new favorite at Bubba’s is the creamy chipotle pasta, which combines corkscrew-shaped pasta, grilled chicken, sautéed shrimp, roasted peppers, onions and mushrooms, all tossed in a semi-spicy chipotle cream sauce and topped with cilantro and parmesan cheese. It’s also served with garlic focaccia bread.
And, Jannah and I still enjoy the Bubba’s lasagna, the Chicken & Bacon Mac & Cheese, the California Chicken (grilled chicken breast topped with avocado, pico de gallo, Jack cheese and scratch-made honey lime sauce, which we order on the side, over garden rice), the Southern Fried Chicken and Fish & Chips (Atlantic cod golden-fried in Sam Adams Boston Lager batter).
Popular appetizers at Bubba’s 33 include the “Big O’Rings,” the Crispy Fried Pickles, Crooked Fried Cheese, Bubba’s Nachos and Chorizo Queso Dip. There’s also a Combo Appetizer featuring boneless wings with your choice of sauce, the crooked fried cheese and fried pickles served with a trio of sauces.
And of course, Bubba’s offers nine different sauces for its traditional (bone-in) and boneless wings, from hot or mild Buffalo-style to “Kickin’ Teriyaki,” Garlic Parmesan and Cajun spice rub, plus unique options like Habañero Heat, the hot- &-sweet “Shotgun” and Raspberry Chipotle.
For dessert, the chocolate chip cookie and Oreo® brownie (bottom picture) sundaes are both great, as is the Bubba’s cheesecake, especially the “Turtle” style (topped with fudge and caramel). The cheesecake also is offered “plain,” with strawberries and whipped cream, but why bother? (Just kidding!)
The Bubba’s 33 Kids’ Menu ($5.99-$7.99) includes everything from a mini-pizza to a Kids’ Mac & Cheese or Grilled Cheese and many more.
Entertainment, Specials & More
Like most sports bars, Bubba’s 33 has lots of TVs all around the place, but it also usually shows rock and other music videos on some of the screens. And, pretty much every day has either a different food or entertainment special — or both.
For example, there are Burger Mondays, which features all burgers on the menu for just $10.99. Mondays also are “Ditch the Digital” days where you earn a free dessert or appetizer for your next visit if you put your electronics in a pizza box and don’t open the box for the entire meal.
On Tuesdays, any 12” pizza on the menu is just $12.99. The always-fun “Music Bingo” game also is played in the bar area on Tues., between 7 p.m.-9 p.m., with prizes awarded for each round.
Wednesday is “Kids Day,” when up to two kids eat for just $0.99 with each adult entrée purchased. Abby says there also usually is a “craft” for kids every Wed. and “Magic Mike” (not the one you’re imagining) performs magic for kids and twists balloon animals some Wednesdays. And, Thursday is Trivia Night, starting at 7 p.m.
Bubba’s 33 also has a “Fan Club” rewards program which includes news and special offers an can earn you FREE food. The restaurant also supports the late Jim Valvano’s “V Foundation” with $1 donated for each “Dickie V” pizza (named for sportscaster and Tampa Bay local Dick Vitale, a close friend of the former North Carolina State coach) sold. Valvano lost his battle with cancer in 1993. Bubba’s 33 also donates $1 for every Patriot Burger sold to Homes For Our Troops, which has provided multiple homes for veterans in Wesley Chapel.
Abby says if you want your food delivered, it’s “always better to order it direct at Bubbas33.com, which has a flat $5.50 delivery charge and no added fees or higher menu prices.”
Bubba’s 33 (26340 Silver Maple Pkwy.) is open every day for lunch and dinner. For more info, call (813) 522-5090, visit Bubbas33.com or see the ad below for this month’s FREE appetizer (with entrée purchase) coupon special.
Owner Brennan Vargas of Heat Wave Pressure Washing can make the exterior of your home or business look like new. (Photo By Charmaine George)
Whether you’re looking to bring the freshness back to the exterior of your home or business, Heat Wave Pressure Washing has got you covered! Based in Wesley Chapel, Heat Wave provides residential and commercial pressure washing services to customers located in Pasco, Polk, Hillsborough and Pinellas counties.
Owner Brennan Vargas, a Wesley Chapel High graduate, is dedicated to both his work and the company’s legacy. Brennan started in the pressure washing business as a summer job when he was 20 years old. Although it initially wasn’t something that he was particularly passionate about, Brennan says the inspirational influence and mentorship of the business’ previous owner, Christopher Brenner, showed him that he and the business could grow.
Unsure of what he wanted to do at the time, Brennan asked his father Chris if he knew of anyone looking for help. When his father mentioned Brenner, who was in Chris’ networking group as a potential resource. At that time, Brennan says he couldn’t predict that the connection, and the summer job that came from it, would fuel his entrepreneurial growth and future.
“Originally, when I first started working there, I was just looking for something to do over the summer,” Brennan recalls, “since I wasn’t planning on going to college.”
Halfway into that first summer position, Brennan could see that Brenner really wanted to grow Heat Wave Pressure Washing. So, Brennan decided to stick around and help his boss with that endeavor. The positive work environment, and his appreciation for Brenner, led Brennan to continue with the company. He credits that relationship for teaching him to be the conscientious businessman that he is today.
“[Brenner] taught me to be extremely meticulous, find a solution, do the research, don’t speak out of pocket, and come to the client with what you can do for them,” Brennan says. “And then, when you can’t do [something] for them, you help them figure that out.”
That service-oriented, mindful approach shaped Brennan’s attention to detail and his desire to always provide stellar work during his seven years with the company.
But then, when Brennan purchased Heat Wave in April of 2024, he kept the name to honor the legacy of Brenner, who passed away in 2023. The insights and lessons Brennan gained over the years, under Brenner’s tutelage, still guide his work ethic today. Those lessons also are obvious in the way Heat Wave Pressure Washing approaches every job.
“Whether it’s paver sealing or pressure washing your house, it’s about preserving your investment,” Brennan explains, “and making sure that whoever is working on your property knows what they are doing, is using the right stuff, isn’t going to kill a bunch of plants, or alter the color of your paint. When we’re cleaning a roof, for example, we’re covering everything [below it] that is delicate. We put bags on the bottom gutters for collection. We always go the extra mile.”
Those are just some of the precautions that Brennan and his team of technicians take at Heat Wave Pressure Washing. They also do everything they can to protect any wildlife at the site, by choosing cleaning products carefully, as well as checking for nests and animal burrows. Looking out for the property’s landscaping and fauna is part of that preparation, too.
(Before & After photos, provided by Brennan)
While Heat Wave incorporates these and other mindful practices, Brennan shares that he’s heard too many horror stories from too many of his customers who have had bad experiences with other companies. “I’ve met guys who’ve killed every single plant on a property,” he says, “and that can end up being like $8,000 to $10,000 to replace, over the cost of an $800 pressure washing job!”
Protecting your investment from these mishaps is exactly why Heat Wave Pressure Washing exercises due diligence and takes precautionary measures ahead of time. Brennan says that using mainly soft washing, at low pressure, and using the proper solutions also are key. Since many of the solutions that take care of algae and mildew are chlorine bleach-based, they unfortunately also can kill plants. To avoid this potential outcome, the Heat Wave techs apply a neutralizer on nearby plants to protect them from chemical exposure. They also use a very diluted bleach-based solution that has a surfactant (surface-active agent) that helps it stick to surfaces. This keeps the solution from dripping all over and enables the team to use less solution in order to get surfaces clean. Covering less hearty plants with tarps is another especially important step the techs take when washing roofs.
Brennan knows that attention to detail, and incorporating ongoing advances in the industry, will continue to add to the stellar services Heat Wave Pressure Washing already provides.
“I’m a bit of a nerd sometimes,” he admits. “I really like the idea of innovation. Since I’ve taken over, I’ve purchased systems that allow me to control things more delicately, so that way I don’t need to use as much solution.”
With an eye to the future, Brennan also says that he sees himself continuing to learn everything he can about how to make the work safer and more efficient. “Expanding the business, and improving how things are done, are my two big goals for the future,” he says. He adds that he is hoping to add more like-minded people to his team and would like to eventually franchise the business.
Brennan stresses that pressure washing isn’t just something to consider for curb appeal before selling your home, or for when the homeowners association comes knocking at your door. He recommends that people consider his company’s services as part of their regular property maintenance routine. “Addressing issues immediately is one of the best things owners can do, especially when it comes to emergency clean-ups,” he says.
Left unattended, potential issues can easily compound. Brennan describes an instance where a call from an elderly widow turned into a much bigger project than initially anticipated.
“She hadn’t had anything taken care of in quite a few years,” he explains. “It was supposed to be just a simple pool cage and deck cleaning, but when we got back there, she had weeds as tall as her pool cage. It was genuinely like a jungle.”
Brennan was undeterred by the challenge and went above and beyond. He rallied a couple of buddies — a landscaper and a pool cleaner — and together they tackled it all. They cleared the overgrowth, cleaned the pool and pool cage, and repainted the deck. True to the lessons he learned from Brenner, he gathered the necessary resources to address the client’s needs, which shows in the company’s online reviews.
“I’m incredibly impressed with the fantastic job done by Heat Wave Pressure Washing! They transformed the exterior of my property, removing grime and dirt with their thorough and effective cleaning. The team’s attention to detail and dedication to delivering top-notch results truly stood out. I’m beyond satisfied with their service and would highly recommend Heat Wave to anyone in need of professional pressure washing.” – JaRhonda M. (on Yelp)
That commitment and follow-through is what makes Heat Wave stand out. Whether for a residential property or a commercial business, Brennan Vargas and his team are ready to help.
For more info about Heat Wave Pressure Washing, or to request an estimate, call (813) 693-5522, visit TampaWash.com or see the ad below. While most estimates can be done over the phone, Brennan says more complex jobs may require scheduling a visit to the site.
Whether or not you were one of the midwestern U.S. natives who lost your minds when it was first announced that Portillo’s Hot Dogs was coming to “somewhere near” the Tampa Premium Outlets, you had a recent chance (on Jan. 26) to check out the Chicago fave in person at the main entrance to the outlet mall.
The Portillo’s “Beef Bus” sat at the mall’s main entrance from 11 a.m.-6 p.m. that day, but a lot fewer people than I expected showed up to sample the Chicago-style hot dogs, chili dogs, crinkle-cut fries and Italian beef sandwiches than I expected, probably because there wasn’t much promoting of it beforehand (at least not that I saw).
When photographer Charmaine George and I visited shortly after the Beef Bus first arrived that day, there were no lines whatsoever, but we immediately posted some pics and announced that even if you didn’t show up that day, you could still grab one of the “BOGO” cards (valid at any Florida Portillo’s, including the closest location on E. Fowler Ave., in front of the University Mall) that the restaurant’s marketing crew was giving away that day. They gave us about 50 of the cards, which we mentioned in our Facebook post and asked our readers/ followers to direct message me to say “I Love Portillo’s” in order to be sent one of the cards in the mail. At our press time, we still had about 20 left, so if you want one, send me an email with “I Love Portillo’s” in the subject line and we’ll mail you one, too, while my small supply lasts!
Our new friends at the Portillo’s Beef Bus don’t know when or for sure where Portillo’s will open (or they at least didn’t say if they did know), but we have now been told by employees of Rock & Brews, which fronts S.R. 56 in front of the mall, that the KISS-inspired restaurant will close by May 1 of this year, when Portillo’s will begin the process of revamping the Rock & Brews building in anticipation of opening the Lutz/Wesley Chapel Portillo’s before the end of 2025.
In the meantime, I hope you will continue to visit Rock & Brews. For more information about Portillo’s, visit Portillos.com. — GN
Neighborhood News Publisher & Local Realtors® Donate A Prize To First-In-Line Sisters!
Raising Cane’s, the Baton Rouge, LA-based fast casual fried chicken chain founded by Todd Graves in 1996 that serves only fried chicken fingers (also available on a sandwich), crinkle-cut fries, Texas toast and cole slaw (below right), opened as previously announced in the print editions of the Neighborhood News on Jan. 28 at 25952 S.R. 56, Lutz, next to Rock & Brews. And, based on the crowds that were still filling the parking lot more than a week later, we know people are excited about it!
Jannah, photographer Charmaine George and I were there on opening day and we also attended the restaurant’s soft pre-opening VIP event on Jan. 27 — and I have to say that we were all pretty impressed. Yes, the menu is simple, but it’s done right — the chicken fingers are lightly seasoned (NOT at all spicy!), super-crispy outside and moist on the inside. The fries also are crispy and tasty (and seemingly not seasoned, other than lightly salted, which I appreciate), the Texas toast is legit and the cole slaw is creamy and has just a hint of sweetness.
If you only like spicy chicken, this is not the place for you, as even the Thousand Island-style “Cane’s sauce” offers no heat at all. But, if you like your chicken extra crispy and tasty, Raising Cane’s is definitely worth visiting!
As for opening day, 20 of the first 100 people in line (photo) on Jan. 28 received free Raising Cane’s for a year, but yours truly was saddened by the fact that Wesley Chapel residents (and sisters) Scarlett Sponberg and Fallon Fields (photo below), who arrived before 3 a.m. on the 28th in order to be first in line, were not among those “Grand Prize” winners.
Even though Raising Cane’s marketing rep Stephanie Wielinski (in red in photo below) made it clear to everyone on line that being first didn’t guarantee receiving one of the top prizes, Realtors® Chad and April Emory of Emorys Rock Realty (visit EmorysRockRealty.com) and I didn’t think that was fair, so we went ahead and purchased enough gift cards to cover one year of free Raising Cane’s for those dedicated young ladies
(l.-r. In top photo) Neighborhood News publisher Gary Nager, Scarlett Spongberg, Fallon Fields & Realtor® April Emory of Emorys Rock Realty)
Scarlett did receive a nice gift basket for being first in line, but April, Chad and I felt that just wasn’t enough for her and her sister!
Raising Cane’s gets props for providing a check for $1,000 to Wiregrass Ranch High (photo below), which brought along its cheerleading squad and other athletes to celebrate the donation.
For more info about Raising Cane’s, call (813) 559-3590 or visit RaisingCanes.com — and please tell them I sent you! — GN
