First Watch, the popular restaurant chain known for its healthy breakfast and lunch items featuring items like power wraps, avocado toast and quinoa bowls, is coming to the Village at Hunter’s Lake plaza in New Tampa.
“They have signed their lease,” says Mark Elias, the leasing agent for Regency Centers, the developer of the plaza, which will be anchored by a Sprouts Farmers Market that is opening Aug. 12. “They haven’t physically started swinging any hammers yet, but they have started the process (of permitting).”
Located right across Bruce B. Downs (BBD) Blvd. from the entrance to Hunter’s Green, and just a few miles south of the First Watch on BBD in Wesley Chapel that almost always, in pre-Covid times, had a waiting list, the New Tampa location will join a number of new restaurants in the Hunter’s Lake project. It will take over the 3,530-sq.ft. spot between Fresh Kitchen, which also is readying for construction in the spot on the northernmost end of the plaza, and Via Italia Woodfired Pizza & Bar, which is opening tomorrow at 11 a.m.
Headquartered in University Park, FL, First Watch serves breakfast, lunch and brunch at its more than 300 locations in 26 states.
For an area lacking in a true breakfast place for years, New Tampa will soon have two of Tampa Bay’s most highly-rated selections. The Brunchery, a long-time and popular breakfast staple in Valrico, expanded to New Tampa last December when it opened a new location in the old Boston Market space next to the Moe’s Southwest Grill on Preserve Walk Ln. at BBD.
Even though I lived or worked in New York City — where you can get pretty much any type of food you like at almost any hour of the day or night — for more than a decade, I had never been told that of all the different types of Latin and South American cuisines out there, Peruvian food was among the best in the world — and actually was named #1 by Bloomberg.com in 2017.
It wasn’t until long after I first moved to Florida and met (and had dinner with) people from Peru or tried a Peruvian restaurant that I started to get the message. And, once I did sample the uniquely delicious cuisine of the Land of the Incas at an excellent Peruvian place in the Carrollwood area a few years ago, however, I realized that I had been missing out on something delicious all these years.
What I didn’t know, however, was that New Tampa would soon have its own Peruvian restaurant — named Lima, for the capital of the seventh most populous metropolitan area in the Americas.
Lima Rotisserie Chicken & Peruvian Cuisine owner Oscar Escudero and his family have brought a truly unique gem to the Publix-anchored New Tampa center plaza on Bruce B. Downs (BBD) Blvd., in the location previously occupied by El Pescador Mexican Seafood, although they, of course, finally got the place open just a couple of weeks before Covid-19 shut down the local economy in March.
Peruvian rotisserie chicken.
Start With The Chicken?
Even so, Oscar and his family and staff have been able to recently reopen Lima with a loyal following of customers who can’t get enough of Lima’s signature dishes like the Peruvian rotisserie chicken, which can’t be compared with anything you’ll find at Publix or Costco for tenderness, taste or the crispy, amazing skin. Jannah and I had to avoid the skin one time during the pandemic because we were still in the weight-loss phase of our diet — and honestly, we regretted it. It’s a must-try and it definitely is at its crispy, lip-smacking best when you dine-in.
Speaking of that, the inside of Lima is small, casual and appealing, and there are some other dishes that just can’t be as good for takeout or delivery as they are when you eat at the restaurant.
Conchitas Parmesana, or baked scallops on the half shell.
The one that springs instantly to mind are the uniquely beautiful and savory Conchitas Parmesana, or baked scallops on the half shell. It’s an order of four large sea scallops in butter, lemon juice and a thick topping of parmesan cheese.
I told Oscar that the only thing missing from this dish is a great, crispy bread or toast points because there’s enough cheese and butter left over after eating each scallop to make another whole appetizer.
Ceviche de Pescado
Another dish that traditionally is served as a starter (in Lima’s case, it’s a large, shareable dish) that I already can’t live without is the Ceviche de Pescado, or diced fresh fish of the day ceviche (snapper in the top photo on the next page), which is raw chunks of fish in a traditional marinade of seasoned lime, aji rocoto peppers, julienne red onions and lots of cilantro. It’s served with a side of traditional Incan corn (with those large, thick kernels that soak up the sauce and taste so yummy) and a couple of slices of sweet potatoes.
The fish ceviche also is available as a trio, with the same amount of marinated fish divided into three smaller portions, each with its own delicious sauce — one with an aji Amarillo (pepper) cream, one with a rocoto cream and one with cilantro cream — all different and each so good in its own way.
For those of you who don’t share my shellfish allergy, the ceviche also is available “de Mariscos,” or with mixed seafood (fish, shrimp, mussels and calamari).
Another favorite is the Lomo Saltado Lima, which is a hearty dish of beef tenderloin tips wok-sautéed with spices, sliced onions, fresh tomato wedges, cilantro and a touch of soy sauce and vinegar served over a bed of crispy French fries and with a side of white rice.
Peruvian Chinese?
What do the Peruvians know about wok-searing? Apparently, a lot! Peru is as far west as you can go in South America, so according to Oscar, when the country built its railroad to go from the desert coast of Lima on the Pacific Ocean to and through the Andes mountains that divide the north from the south of the country, many Chinese engineers and builders came across the Pacific and settled in Peru.
They brought wok-fired cooking with them and Lima (the city) became a hotspot for dishes that look and taste a lot like your favorite Chinese lo mein and fried rice
Arroz Chaufa
The lo mein is called Tallarin Saltado de pollo (although you can have it with steak or seafood) and features pulled “a la brasa” (rotisserie) chicken, with sliced onions, tomatoes and cilantro blended with delicious lo mein noodles, soy sauce and vinegar. The Arroz Chaufa (fried rice) has scallions, egg and a distinctively nutty taste and is topped with crispy noodles.
Speaking of side dishes, the black beans and rice, salad and fried yuca all get high marks, especially the unique (there’s that word again) spicing of the black beans.
And, while the rotisserie chicken (available in 1/4-, 1/2- and whole chicken portions, each with sides) is probably still the biggest draw at Lima, there also are other delicious starters, sandwiches and two kids platters for only $7 each.
When you dine in, you also owe it to yourself to try the ice cold Cusqueña golden lager beer of Peru and/or the Inca Cola, even though Coca-Cola came in and bought out the original Peruvian company. I also can’t even tell you how good the Alfajores are, but they’re cookie sandwiches topped with chocolate and powdered sugar and filled with dulce de leche creme. Decadent.
Lima (19062 BBD) is offering 15% off any take-out or dine-in order with the coupon on page 35 of our latest New Tampa edition & offers delivery through Grubhub, UberEats & Doordash. For info, call (813) 304-0205.
Owner Dan Bavaro of Bavaro’s Pizza & Pastaria in South Tampa, as well as the new Oronzo Honest Italian in New Tampa, which recently opened.
There hadn’t been very many new businesses opening in either of our distribution areas until the last couple of weeks of May, when Florida Gov. Ron DeSantis gave the OK for the state to move into Phase 2 of his reopening plan.
Since then, New Tampa has seen a nice little flurry of activity, with the Taaza Indian Mart, F45 Training at Highwoods Preserve and other finally getting to open their doors.
We also told you about Michi Ramen opening next to F45 in Highwoods last issue, and now, we’re also thrilled to announce that the fast-casual concept known as Oronzo Honest Italian has opened next to Michi Ramen in the former Men’s Wearhouse location facing Bruce B. Downs (BBD) Blvd., at 18027 Highwoods Preserve Pkwy.
Oronzo is almost like a Chipotle or poké-bowl-style setup, but instead offers truly delicious, affordable Italian food, including some beautiful Neapolitan-style “piatto” pizzas, piadina bread sandwiches and even a delicious tomato basil soup. But, the thing that has me sold from Day One on Oronzo is the freshly-made pasta, which is served in dishes like the spaghetti with pesto and lots of grilled chicken shown far left.
Owners Dan Bavaro of Bavaro’s Pizza & Pastaria in South Tampa and his partner Bob Johnston of Front Burner Brands (which owns The Melting Pot) also serve some delicious sausage and meatballs (managing editor John Cotey calls them “Amazeballs”) and a variety of sauces for the fresh pasta, as well as a signature orange juice drink. There’s even gluten-free, zucchini noodle and vegan options.
For more information, call (813) 405-4008 or visit Oronzo.com.
Meanwhile, perhaps the most anticipated variety of new eateries is coming to The Village at Hunter’s Lake plaza anchored by the new Sprouts Farmers Market.
But, even though Sprouts won’t open until August, Grain & Berry has opened the tenth location of a growing Tampa Bay area-based chain in the same plaza.
If you love açai, spirulina or pitaya bowls served with incredibly fresh fruit and other toppings, Grain & Berry (8638 Hunters Village Dr.) is the place for you. I’ve only had a chance, so far, to sample the “Relax, Eat, Repeat” açai bowl with fresh bananas, strawberries, crunchy organic granola, peanut butter, Nutella, honey and crushed nuts, but it was so delicious and even though a little pricy ($10), it’s big enough for more like four servings.
For more info, call (813) 210-7569 or visit GrainandBerry.com. — GN
Yes, the poké bowl phenomenon is in full swing in the Tampa Bay area and New Tampa’s newest entry into the market is a small Tampa Bay area-based chain that has taken our area by storm.
Mahana Fresh, located in the plaza next to Glory Days Grill on Bruce B. Downs (BBD) Blvd. just north of the I-75 exit (one exit south of S.R. 56), had been busy and its popularity was growing from the day that it opened until that day in March when restaurants across the state were shut down to dine-in service across Florida.
Even so, local franchisee Ryan Mortti, who has been part of the restaurant scene in New Tampa and Wesley Chapel for a dozen years, even though he’s only 26 (do the math), says that while business at Mahana Fresh definitely tailed off when all restaurants were only allowed to do takeout and delivery for eight weeks, “We were actually positioned pretty well to stay open and retain our staff during that time.”
Ryan, who started working at the McDonald’s on BBD in front of the Publix-anchored New Tampa Center shopping plaza at age 14 (he later became the general manager at both that location and at the busiest of all local McDonald’s on S.R. 56, in front of the Tampa Premium Outlets), says that he had been open just long enough for people to understand that Mahana Fresh’s system already had minimal client contact, “so we also retained a lot of our customers during the shutdown.”
How It Works…
At Mahana Fresh, which displays all of its offerings in large bowls and tubs behind a glass counter (photo above), you start by choosing a bowl size (Big Mahana, Mahana or Lil Mahana) and your base — basmati rice blend, cauliflower rice, coconut rice, “Forbidden” rice (we can’t give away why it’s called that), spinach salad, the popular sweet potato noodles and my favorite, the kale crunch salad. “People love the sweet potato noodles,” Mortti says, “but you can even combine bases. I never have the exact same bowl twice.”
If you’ve yet to try Mahana Fresh on BBD at I-75, you owe it to yourself to try an ahi tuna or other bowl!
I really love the veggies at Mahana Fresh, especially the garlicky cilantro green beans, sesame ginger broccoli and the honey sriracha Brussels sprouts, although Jannah’s favorites are the cubed, roasted sweet potatoes and Ryan says the #1 seller is probably the Buffalo-style cauliflower.
And, the available proteins you can choose from (or combine) include my favorite grilled steak and spicy ahi tuna (which both set you back $1.50 extra for each per bowl, but they’re worth it), roasted tofu and three kinds of chicken — BBQ, semi-spicy Key West and Jannah’s favorite teriyaki.
Our editor recommends trying all of the sauces and “add-ons” at Mahana Fresh.
It’s hard for us to not get multiple sauces (we always order them on the side), because they’re all great. My favorite is probably the semi-spicy citrus ginger, while Jannah’s is probably the cilantro vinaigrette. I also love the creamy wasabi.
Then, there also are add-ons, which do come with a nominal extra charge — from roasted almonds and feta or parmesan cheese for 50 cents per bowl extra each or avocado and my favorite Mediterranean-style tomatoes for $1.50 per item each. The tomatoes are marinated in a Greek- or Italian-style dressing and add a burst of flavor to an already tasty bowl.
And, even though some items cost extra, the starting prices for the three bowl sizes are only $6.99, $8.29 or $9.99 and quite honestly, with all you get, even the Lil Mahana is a legitimate meal, especially with any of the add-ons.
Changing Course
So, how did Mortti go from being a McDonald’s manager to the owner of a poké bowl place?
“McDonald’s was great for and to me,” he says, “and, as I was accumulating enough money to consider opening my own place, I talked to a friend of mine who had just purchased the right to open a Mahana Fresh franchise in Brandon and this location actually opened before his did.”
He adds that, “I also felt that more and more people are trying to eat healthier these days and once I tried the original Mahana Fresh (located in Bradenton), I knew this was the right concept at the right time.”
Mortti also notes that the fact he also is a general contractor (who owns his own Elite Construction Services) who was allowed by Mahana Fresh’s corporate entity to build out his own space was another reason he took the shot with the new concept.
“I’ve seen what does and doesn’t work at other restaurants and knew how I wanted to build out the kitchen and the interior space. I’ve really been happy with the way everything turned out, too.”
Pour Your Own Beer?
Yes, pour your own beer.
“I really love the way we sell beer here,” Mortii says.
The way it works is that if you want to enjoy any of the up to eight beers on tap (from Mich Ultra to Shocktop to microbrews like Brew Bus “You’re My Boy Blue” and Coppertail Free Dive) when you pay for your meal, you are given a card that you then use at Mahana Fresh’s “Pour Your Own” station, put your card and glass in the proper spot and you’ve got a great compliment to any delicious bowl.
Speaking of delicious, the gluten-free chocolate chip and snickerdoodle cookies at Mahana Fresh are excellent; although I’ve yet to try the zucchini brownie.
Mahana Fresh New Tampa is located at 17512 Doña Michelle Dr.. It is open 11 a.m.-9 p.m. every day. The phone number is (727) 238-9967. For more information, visit MahanaFresh.com and search for the New Tampa location. You also can use the code “mahana20” to receive 20% off your online order.
With the novel coronavirus pandemic cutting a swath of destruction through virtually every country on Earth, what was once the fear of the complete unknown has been replaced by the fear of not knowing how long we’re all going to have to deal with it.
Publisher Gary Nager
And of course, the virus itself is scary, because it’s been affecting and killing more than just the elderly and the immune-compromised. Its level of contagiousness seems to be far beyond any flu during my lifetime, including the swine flu that was labeled a pandemic back in 2009 or so, even though that virus never shut down life as we know it here the way Covid-19 has already.
One of the things that has this editor additionally concerned about its effects here in the Sunshine State was that the Pinellas County beaches were allowed to remain open by Florida Gov. Ron DeSantis (who I voted for) — despite warnings from U.S. President Donald Trump and his Coronavirus Task Force (headed by VP Mike Pence), the World Health Organization and other experts across the globe saying that there should be no gatherings larger than ten people, at least until the virus leveled out.
It was hard to blame Pinellas County officials for not wanting to close the beaches at the height of the all-important Spring Break season, but how many more new cases of the virus could we have prevented going forward by closing them as soon as the social distancing recommendations for gatherings got below even 1,000 people a week or so before those Pinellas officials finally decided to take action? What effect will those potential additional cases have on our economy’s long-term attempts to crawl out from under this rock?
No one loves St. Pete Beach, Treasure Island, Madeira and the other area beaches more than Jannah and I do. We try to stay there as many nights as we can because they’re 1) an hour or less away (and have much easier access than Clearwater Beach), 2) they’re beautiful, 3) have great restaurants and nightlife and 4) we can’t afford the time off work or the expense of going away for more than a few days at a time. Why go anywhere else?
The only time we didn’t consider heading that way was once this virus started to affect people here, especially once we saw — every day — how devastating the effects have been on China, Italy and other countries that didn’t act quickly enough to curtail the kind of casual contact with others we all usually take for granted.
This is particularly upsetting for the foodie in me — seeing our local restaurants closing at least to dine-in customers or altogether — and not knowing which ones won’t be able to return, even after the spectre of Covid-19 isn’t as terrifying. I know it was unfortunate timing that we finally released my “Gary’s Faves” the week after this thing really hit us here, but most of the eateries listed were at least still doing the takeout and/or delivery-only thing at our press time. Please call the restaurants to see what they’re doing and please support them if they are still open.
And Finally…Help Us Help You!
Obviously, restaurants aren’t the only ones hurting right now and, as a local business that makes most of its money from hyperlocal businesses, there’s no doubt we’re already feeling the pinch of this pandemic, too — and have no idea yet how much worse it’s going to get.
But, after 26 years of serving only the New Tampa and Wesley Chapel communities, I have had to respond to many problems beyond my control in years past, but never anything that has me as concerned as this does right now.
My promise to the 70+ businesses that still saw fit to place an ad in our latest New Tampa issue — and the similar number of businesses that advertise in our Wesley Chapel editions — is that we are going to try to do as much as we can to continue to support you not only in print, but on our Facebook page, our website and our YouTube channel — at no additional charge, of course.
If you already are or see fit to become a Neighborhood News advertiser at this grim hour, anytime your hours change, or you have a special offer to help keep your business as solvent as possible, and anytime you make a Facebook post or send out an email explaining what you are doing (even if it changes more than once), we will share it on our website and social media. We want…no, make that we need…to try to help you make it through this crisis and yes, we still need the business, too.
Email me at ads@ntneighborhoodnews.com or call our office at (813) 910-2575 for more information.
Stay safe and stay healthy, both physically and fiscally. Godspeed!
