OTB Delights Café Now Offering Fresh, Locally Prepared Meals & More

I have seen the highs and the lows over the last six years with my friend Dirson De Mesquita, the owner of OTB Delights Café, now located in Nye Commons, on Bruce B. Downs (BBD) Blvd., just south of S.R. 54.

Dirson had started his successful, healthy-eating-oriented restaurant concept in the same plaza as The Hungry Greek and Dickey’s BBQ a little further south on BBD (across from AdventHealth Wesley Chapel) when he decided to find anther location in 2018.

What he didn’t know was that he would be closed for several months (basically, from August until December) that year, as he agreed to leave his old space in order for the new tenant — Umu Japanese & Thai — to get started on their build-out while he began building the new OTB.

Bottom line? Dirson and his wife Ana weathered the storm of several months with no OTB income and have been thriving in their new location ever since.

“Our breakfast business has definitely picked up since we’ve been here,” Dirson says. “And our lunch crowd has been about the same.”

The new location is definitely a nicer layout and even though OTB is the only restaurant in Nye Commons, which doesn’t have a particularly easy entrance to get into either, people have been finding it (it’s located less than four miles north of the Pasco County line) — and loving many of the changes to the menu. 

But, What About The Food?

At its old location, when OTB only served healthier turkey bacon for breakfast, I’ll admit I didn’t go out of my way to enjoy my most important meal of the day there.

But now, with the new OTB even closer to my office, Dirson has added not only real bacon, but a variety of delicious new breakfast menu items.

My favorite is still the “breakfast plate”, with your choice of three regular or chocolate chip pancakes, two eggs any style (over easy for me, of course) and three strips of that (extra crispy) bacon — a bargain for only $9.99. And, even though it comes with pancakes, I still add OTB’s tasty marble rye to soak up my egg yolks.

Just as delicious, but understandably more expensive ($12.99) is the steak and eggs breakfast, with a nice portion of thinly sliced steak and three eggs your way. Newer breakfast items include “Omelette’ing You Go,” a three-egg omelet served with your choice of side (try the fresh fruit) and toast. You can choose any three ingredients from the following list: any cheese, grilled onions, grilled peppers, tomatoes, baby spinach, arugula, red onion, diced ham, diced turkey, sprouts, pepperoncini, black olives and mushrooms — and all for only $8.99.

You avocado lovers will flip for the Good Morning Ciabatta, with two eggs your way, tomato, avocado and provolone on a tasty seeded, multi-grain ciabatta hoagie roll.

There’s also a breakfast burrito, chicken-quinoa eggs-travaganza and a tasty hash-and-eggs breakfast made with real corned beef and sweet potato home fries; an asparagus-bacon eggs Benedict; the Yolko Ono, with eggs, Black Forest ham, tomatoes and Havarti cheese on a multi-grain ciabatta; as well as an Acai bowl (with granola, bananas, strawberies, coconut flakes and organic Acai.

And, since Dirson is from Brazil, you know he’s serving great coffee, too.

Don’t They Serve Lunch, Too?

Although most people don’t think of a hamburger as a “healthy” option, Dirson’s grass-fed artisan burger is seasoned, hand-pattied, grilled to order and delicious. There’s also tasty veggie and turkey burgers.

OTB’s lunch selections also feature a variety of salads, including the Asian orange ahi tuna salad, with a generous portion of seared rare tuna, Mandarin oranges, toasted almonds and sprouts; a blackened portabella Caesar as well as a chicken Caesar; a seared steak delight salad and “salmon gone wild” salad. OTB doesn’t have the biggest selection of salad dressings, but all of them are pretty tasty. I especially enjoy the sesame ginger and spicy Santa Fe dressings.

Many of the salads also are available as “Rice Rice Baby” bowls. My favorites are the Shanghai chicken (with jasmine rice, sesame seeds, toasted almonds and the sesame ginger dressing), and the steak delight rice bowl (top right on this page), with black beans, jasmine rice, tomatoes, caramelized onions and blue cheese crumbles, with balsamic.

OTB Has Meal Delivery, Too?

Busy working adults, especially those with younger kids, are turning more and more these days to meal delivery services like Hello Fresh and Blue Apron, but Dirson decided to get into the meal delivery business locally because he can promise the same dependable delivery of fresh meals with advantages over those other services.

“We don’t mass produce anything,” Dirson says proudly. Your meals aren’t taken out of a fridge and put into a box, they’re made to your order. You tell us what you want, we make it fresh and deliver it when you want it (guaranteed to arrive between 4 p.m.-9 p.m. on your chosen date to ensure freshness).”

The best way to get started is to call (813) 906-2229 or order online at OnlyTheBestDelivery.com. 

You’ll find a huge selection of options online and even though there are actual menu items, Dirson promises that “everything is customizable. If the menu calls for an item to be served with broccoli, you can substitute asparagus, add sprouts, whatever you want.”

And, OTB’s portion-controlled meal delivery service has complete one-week meal plans, keto meals (like keto pesto parmesan chicken and veggies), plant-based meals (like mushroom taco lettuce wraps), special items for kids (kids’ sliced steak and sweet potato mash), desserts (like vegan, gluten-free cookies) and even raw, cold juices (try the cold press juice sampler, with green, yellow, red and bunny juice) available for delivery. There’s even a full catering menu that is fully customizable to your specifications, for events large or small.

Best of all, the food is delicious and guaranteed to arrive fresh, whether you like pulled chicken or ahi tuna with broccoli, quinoa or rice (two left photos on this page) or anything else on OTB’s extensive menu, Dirson’s delivery manager Jen will make sure your order is right — or she’ll make it right.

After six years, I’ve come to expect nothing less from Dirson and OTB!

OTB Delight Café, located at 4839 BBD Blvd., is open Monday-Sunday, 8 a.m.-4 p.m. For more information, call (813) 906-2229 or visit OTBDelightCafe.com. 

A Restaurant Survey & Contest Update & My Wife’s Exciting New Job!

Jannah & Gary Nager at a wedding on Cape Cod Aug. 17.

Pretty much every year since I took over the Neighborhood News in 1994, we have held our annual Reader Dining Survey & Contest. At one time, it was just our most popular contest for our readers but today, it is the only one we still run year after year.

And honestly, it’s also a tremendous amount of work to put together (and tabulate the results of) the contest each year, as so many restaurants continue to come and go in our distribution areas, especially recently in New Tampa, where fewer newcomers have been replacing those that exit than in Wesley Chapel, where there are so many newbies, even though most of them are regional or national chains.

This year, after participation in this annual contest dwindled somewhat the past two years, I tried to find a way to ask you to name fewer favorites yourselves but hopefully, still find a way to give every restaurant currently operating in New Tampa and Wesley Chapel and those located directly adjacent to both markets a better chance to be among our readers’ favorites. 

I also was trying to find a way to prevent “ballot stuffing” by local residents who only entered the contest to vote for one place. As always, entries that are not completely and/or incorrectly filled out will not have their votes included, but it seems that the format this year is already reducing disqualifications. 

Also new this year is the fact that if you live in New Tampa, you only got to vote last issue (and this issue) for restaurants located in New Tampa (or on Bearss Ave. near BBD in Lutz). Likewise, those living in Wesley Chapel were only asked to vote for restaurants in Wesley Chapel (and on S.R. 56 and S.R. 54 in Lutz). In our October issues, New Tampa residents will get to vote for their favorites in Wesley Chapel and Wesley Chapel residents for their favorites in New Tampa, although both surveys are available online now, and you can submit one entry in each market at NeighborhoodNewsOnline.net or by U.S. Mail.

And, based on the fact that we already have more than doubled last year’s total number of entries in just the first two (of six total) issues the contest has run so far is an indication that I may be onto something, even though the task to include every restaurant, fast food place, café and cafeteria in both of our markets has proven even more daunting than I had anticipated. 

Originally, I correctly listed all of the candidates for  “Favorite Restaurant in New Tampa” by where they were located, rather than in alphabetical order, but I ended up excluding two of my favorite pizza places in New Tampa — Taste of New York in Highwoods Preserve and Woodfired Pizza on Bearss Ave. — from the “Favorite Pizza in New Tampa” list, completely by accident. You’ll note that both of them have been added to the second run of the New Tampa survey, and you’ll also find that I have reorganized the full list of New Tampa favorites alphabetically this time around.

I did even worse in Wesley Chapel, where, among a couple of others, The Brass Tap was inadvertently left off the “Favorite Bar or Tavern in Wesley Chapel” list, and my 2018 favorite restaurant in Wesley Chapel — Dempsey’s Steakhouse in Saddlebrook Resort — was left off the “Favorite Restaurant in Wesley Chapel” list, as was TD’s Sports Bar at Saddlebrook. Yeesh.

But, that’s one reason why we run the contest multiple times, so we can get the listings right. The other is that we want as many local residents in both of our markets as possible to participate because, quite honestly, it helps both us and the restaurants themselves get a better handle on which places our readers truly like best in and near their neighborhoods. And, despite the amount of work that it takes to create and score the contests, it also is a lot of fun for me, as one of our area’s better-known “foodies,” to oversee. 

Congratulations, Mrs. Nager!     

Loyal Neighborhood News readers know that Jannah has been working for the Pasco Education Foundation (the nonprofit organization that raises money to support the Pasco School District) for the past four+ years, but she has an exciting new job that definitely will make her even more well-known and popular right here in Wesley Chapel than she has become  from all of the publicity she’s had in these pages.

As of Sept. 1, Jannah is now the director of marketing for the (mainly) indoor Wesley Chapel Sports Complex at Wiregrass Ranch (that is the working title) being developed by RADD Sports just off S.R. 56! It truly is a huge, exciting opportunity for her and Jannah already is looking to establish partnerships for the complex with local companies and sports organizations. 

Stay tuned for more announcements and congrats, babe!  

Will A New Craft Brewery Bring New Life To The Grove?

(left to right) Sam Guyer, Ryan Clarke, Cody Guyer and Shashank Mishra hope to open Wesley Chapel’s first craft brewery, Double Branch Artisanal Ales, in December.

Friends and Wesley Chapel residents Ryan Clarke and Shashank Mishra, M.D., had both dabbled in making their own home brews, so it was only natural that when the two would hang out, craft beer was often not only the drink of choice, but also the topic of conversation.

One night, the conversation turned to the obvious – why not start our own brewery?

“We talked about it several times,” said Clarke, “We had the same thoughts and philosophy. Eventually the talks began getting more progressive.”

Those talks progressed to the point where, on June 6, 2018, the two founded Double Branch Artisanal Ales (DBAA), and in December Clarke and Mishra’s first craft brewery is expected to open at The Grove at Wesley Chapel.

The craft brewery will be Wesley Chapel’s first, and will operate in the “main street” area of The Grove. The 8,400-sq-ft. space will boast a 2,100-sq.-ft. production brewery, a 1,900-sq-ft. tap room, a 550-sq.-ft. outdoor patio and 1,850 sq. ft. of private event space.

It will offer a full spectrum of beers, from lagers to stouts to sours, but it’s first flagship beer will be called Chappie’s Lager.

“This will not only be a craft brewery, but something that offers the local culture of Tampa without having to drive 30 minutes,” says Clarke. “We have a large amount of nationally-syndicated restaurant concepts out here in Wesley Chapel, but not too many locally owned places. Wesley Chapel needs these type of things.”

Brew Bus Brewing, Inc., the company behind Florida Avenue Brewing Co. and Brew Bus Brewing, purchased the old Sports + Field site on S.R. 56 in May, with plans to transform the former sports training facility into a brewery and restaurant before opening in 2020.

Clarke and Mishra also think they could be part of something big, as The Grove at Wesley Chapel — hardly a bustling hotspot in recent years with all the expansion on S.R. 56 — was sold for $62.7 million to developers that they expect will reinvigorate the area by building additional homes and retail/restaurant.

Clarke and Mishra, who met at AdventHealth Wesley Chapel where Clarke is a nurse practitioner and Mishra is a Doctor of Internal Medicine, already had launched their plans. They actually announced DBAA on the brewery’s Facebook page months ago, but had to quickly take it down because The Grove wasn’t ready for the announcement.

Clarke takes pride in DBAA being Wesley Chapel’s first locally owned and operated craft brewery. He looked into the idea back in 2008, but couldn’t find the right situation. After finding the right financial backing, location and availability, he and Mishra were ready.

Because Clarke wanted a place that would become part of the community’s fabric, he chose Double Branch because it “related to the heritage of the area.”

The Wesley Chapel area was often referred to as “Double Branch” for the twin creeks that flowed through the property owned by the Boyettes, one of the area’s founding families. The Double Branch Church (now the First Baptist Church of Wesley Chapel) was the center of the community.

The area also became an area known for its share of moonshine stills and homebrews in the 1920s, which Clarke says the Double Branch brewery pays homage to.  

DBAA, which is still waiting on a permit or two but hopes to begin construction on Monday, could be a major player in the transformation of The Grove, which is rumored to be readying for a number of significant changes.

DBAA will offer beer and wine on tap, a food truck-style kitchen (6-8 items), games and potentially, an outdoor beer garden.

Clarke and Mishra have hired head brewer Cody Guyer and his wife Sam, who will be the tap room manager. The couple just moved here from Iowa last week, and both also will be part owners of the endeavor.

Cody Guyer started his brewing career with a home kit he received from his sister for his 26th birthday, and since has worked as an assistant brewer in Iowa for Millstream Brewing Co. (located in Amana) and Barn Town Brewing in West Des Moines.

Cody says while DBAA will offer a few flagship styles, he is the experimental type and plans of brewing an assortment of revolving “fun-type” beers. “Whatever I feel like brewing at the time,” he says. 

Cody will also pursue collaborations with other breweries, where ideas are exchanged via emails and implemented in a team process. While in Iowa, he worked on “collabs” with Mikerphone Brewing in Chicago, Wren House Brewing in Phoenix, Watermark Brewing in Stevensville, MI, and Pulpit Rock Brewing in Decorah, IA.

“It’s a great way to learn what other breweries around the country are doing,” he says.

As for what DBAA will be doing, Cody says just wait.

“It’s going to exciting,” he says. “I can’t wait to get started.”

Full Circle Chicago Pizza’s New Owners Give The Menu An Upgrade!

Anyone who has been reading my dining reviews for any number of years surely knows that I have always been and always will be a New York-style pizza guy. Therefore, it’s been hard for places like Full Circle Chicago Pizza in the Pebble Creek Collection to ever really rank among my favorite pizza places in New Tampa and Wesley Chapel. Whether deep-dish or thin-crust, I am happy to eat Chicago-style pizza, but it just will never be the same for me as NY-style ‘za.

Even so, new Full Circle owners Julia and Freddy Nova took over a few months ago, and they called me to say I needed to try the place again, and not just for the pizza, but also  for the new Italian specialties Freddy has been adding to Full Circle’s already tasty menu.

And, after several amazing meals at the new Full Circle, I do believe Freddy and Julia are on to something delicious.

Julia is half-Italian, but while Freddy’s family is originally from Guatemala, he has not only cooked at three well-known country clubs for 20 years in New Jersey (including the renowned, historic Ridgewood Country Club in Paramus, which has hosted the U.S. Senior Open and the Senior PGA Championship), he and Julia also owned and operated a successful “Jersey-style” pizza place known as Little Italy in Paramus for five years before they relocated to Tampa and found Full Circle for sale.

Chicken parmigiana

Freddy’s extensive experience shows in everything he creates at Full Circle. Jannah and I agree that his chicken parmigiana is the best we’ve had in New Tampa — and, although he hasn’t yet added veal to the menu, folks I’ve met inside since the Novas took over have raved about the eggplant parm. And, my side of penne in marinara sauce came out al denté without me having to order it that way. Atza nice!

My new pal Freddy also turned a simple chicken and broccoli pasta dish into a perfectly garlicky (is that a word?) masterpiece, and he’ll even add sautéed spinach or broccoli to it upon request (as I did). I’m not usually as big on chicken Francaise, but Julia told me it’s her favorite, so I tried it on my most recent visit and you can take the egg-dipped coating and lemon without either being overpowering.

Sandwiches…

 Folks from the Windy City love their Chicago-style Italian beef sandwiches (top right photo on next page), and Freddy kept the tasty au just the bread is basically soaking in from the original Full Circle.  People also rave about his Philly cheese steaks; I enjoyed his spicy version. 

However, I still prefer an oven-baked parmigiana sub, with gooey mozzarella, meatballs, chicken or Italian sausage, and Freddy’s baked subs have the right “crackle” (the roof of your mouth should be both cut and burnt when the bread and sauce are perfect…and these are) and are all lip-smacking-tasty.

I also have enjoyed the fried ravioli appetizer and the garlic knots and plan to try the jumbo wings and even the pierogies, although I try not to fill up too much on appetizers when the main event is always so great.

OK, What About That Pizza?

Remember what I said earlier about me and Chicago-style pizza? Freddy says he hasn’t changed Full Circle’s already immensely popular thin-crust or deep-dish Chicago-style pizza much — although it does seem to me that he has increased the ratio of sauce to cheese on the deep dish, which makes it possible to eat with your hands, instead of a knife and fork (as I’ve always had to do with most other Chicago-style deep-dish). And yes, Full Circle offers slices of thin-crust pizza for lunch and has deep-dish pies available every day for lunch and dinner.

However, I’m proud to say that Freddy has even found a loophole in my anti-Chicago-thin-crust bias. He has introduced a margherita pizza — with a zesty sauce, fresh mozzarella and even fresher basil — that is unlike any other I’ve tasted before. And, here’s the thing, when I last lived in New York, the whole coal- or wood-fired brick oven pizza craze hadn’t really yet taken off, so I had no preconceived notions of what a cracker-thin “Neapolitan”-style pizza should taste like when I moved to Florida. And, although I have always liked the Neapolitan-style pizza in our area, it’s never been as high on my list of favorites as most NY-style pizza.

Until now. Freddie’s margherita pizza has a delicious garlic-infused sauce that is similar to what many places use for their “Grandma’s pizza.” The mozzarella is fresh and the basil adds just that hint of sweetness.

But, Freddy’s margherita pizza (right) also has a much crisper crust than most Neapolitan-style pizza, which usually comes out with a charred bottom, but not crispy. Bottom line? If you hate it, I’ll buy your leftovers.

In fact, I went so crazy for this pizza that I just had to share it with my new friends Beth, Wayne and Don (photo above) and all three also raved about it.

Best of all, with the coupons in our recent issues, you can save money on Full Circle’s ristorante-quality cuisine in clean, comfortable, casual surroundings with plenty of booth and table seating available. There’s also Yuengling on draught, Peroni and other beers in bottles and red and white wines by the glass or bottle. Full Circle also has a great family atmosphere and everything on the “Kids Corner” menu is either $4.99 or $5.99. You’ll also find an extensive catering menu with truly fair prices.

As for those coupons, on Tuesday and Wednesday (only!), you can get a large thin-crust pizza with one topping for only $9.99. And, although the coupons can’t be combined, you also can save $5 off any purchase of $30 or more, or $2 off any purchase of $15 or more.

Help Wanted!

Full Circle Pizza is hiring experienced servers and pizza makers now, especially since they will be slammed once this story breaks. Please stop in to fill out an application.

Full Circle Chicago Pizza (19651 BBD Blvd.) is open every day for lunch and dinner. 

For more information, call (813) 994-3700, or visit FullCircleChicagoPizza.com.