‘A Bottle Of Red…A Bottle Of White’ & Veal Parmigiana Come To Little Italy’s!

Those of you who have been reading this publication since the opening of Little Italy’s Family Restaurant & Catering on S.R. 54 in Lutz a couple of years ago know that not only do I love Little Italy’s food, but also owners Jessica and Carl Meyers.

So, I was thrilled when Jessica — aka “The Boss” — and Chef Carl said they were finally getting a beer and wine license. Not that I can’t enjoy a great meal without alcohol, but Italian “comfort foods” like everything I love at Little Italy’s just beg for Billy Joel’s “Bottle of Red…Bottle of White” or an ice cold Peroni beer.

Pasco County had awarded Jessica and Carl their beer and wine license shortly before we went to press with this issue and they should be serving red and white wine (by the glass, carafe and/or bottle) and bottled beers by the time this issue reaches your mailbox.

But for me, that’s not the big news at Little Italy’s, which also got a makeover a few months ago. The delicious news is that Jessica and Carl — thanks to multiple customer requests (not just from me) — have now added tender, delicious veal parmigiana to the menu, as well as veal saltimbocca and piccata, plus a couple of new shrimp dishes I can’t try because of my (ugh!) shellfish allergy.

Even so, I always include a couple of seafood pics from Little Italy’s on these pages because so many of you love shrimp, clams and mussels (I’ve never gotten my reaction from clams, for some reason, and Little Italy’s linguine with white clam butter sauce is among my favorites in our area).

But, let’s focus on the veal for a second. Jessica and Carl don’t pound their veal (“It breaks down some of the natural flavor and texture of the meat,” says Chef Carl), but it still cooks up nice and tender and the flavor? Well, let’s just say that for my money, there is no chicken parm that tastes as delicious as good veal parm — and Jessica’s red sauce and outstanding mozzarella definitely put Little Italy’s new veal dishes at the top of my list among all Italian restaurants and pizza places in New Tampa and Wesley Chapel.

And, even though I can’t eat shrimp, Little Italy’s new grilled shrimp appetizer features extra large-to-jumbo-sized shrimp that got some rave reviews during mine and Jannah’s most recent visit last week.

Another new menu item at Little Italy’s which I haven’t sampled yet, but can’t wait to try, is Jessica’s homemade potato gnocchi, which you can order with Alfredo sauce and shrimp, meat or marinara sauce.

“Gnocchi was another big request we’ve been getting,” says Jessica “And everyone who’s tried it so far has raved about it to us.”

Other starters we love at Little Italy’s are the bruschetta, the garlic bread, the homemade meatballs that made Jessica and Carl’s former food truck famous, and the crisp, but tender calamari.

My favorite salad is the Caprese salad, with beautiful, sliced tomatoes layered with slices of fresh mozzarella, all topped with a balsamic glaze reduction that isn’t as sweet as some balsamic reductions I’ve tasted.

As I’ve mentioned many times in these pages, I’ve never been the biggest calzone fan, but Little Italy’s calzones are so huge that most people who order them end up not only taking pictures of them, but also taking a large portion of their calzone home with them.

And, although Little Italy’s isn’t a “pizza place” per se, the homemade Sicilian-style pizzas are great for sharing for three or four people because no human being could possibly eat an entire rectangular pie by themselves.

As for the main courses we love, in addition to the veal and chicken parm and the linguine with clams, the spaghetti with those aforementioned (but worth mentioning again) meatballs, the chicken piccata, the baked penne, the so very yummy lasagne, as well as Jessica’s awesome eggplant rollatini or parmigiana. If you’re looking for something vegetarian, substantial and delicious, you can’t beat her eggplant. I also highly recommend the meatball parm “grinda” sandwiches, served on some of the best Italian bread in the area.

Seafood lovers also will go crazy for Little Italy’s fresh cioppino (with mussels, shrimp and clams), as well as the authentic New England “Lobsta” ravioli.

Little Italy’s For The Holidays?

Little Italy’s also is famous for its catering, including for virtually every Neighborhood News/WCNT-tv party since I first walked into this nondescript looking place a couple of weeks after Jessica and Carl first opened.

Jessica says you can rent the entire restaurant out for up to 35 people for your holiday office parties and large family events. “We’re also going to be open Christmas Eve day (Sunday, December 24), noon-5 p.m., so you can pick up your order that can be baked for your Christmas Day festivities,” she says. “Italian people also have to have lasagne or ziti and definitely meatballs with their Thanksgiving meals — doesn’t everyone? — so please order early.”

Little Italy’s, which also has a nice “Little Goombas” menu, also will be featured on an upcoming episode of “90 Day FiancĂ©â€ on The Learning Channel (TLC). “I can’t give more information about the show until it airs,” she says. “But it was pretty cool.” Jessica and Carl also were featured on a recent episode of WCNT-tv with yours truly.

Little Italy’s (24436 S.R. 54, Lutz) is open every day (except Mon.) for lunch (at noon) & for dinner. It stays open until 8 p.m., on Sun. and Tue.-Thur., and until 10 p.m. on Fri. & Sat. For more info, visit LittleItalyFamily Restaurant.com or their Facebook page or call (813) 909-2122.

Simply Events Presents The WC Fall Festival At The Grove Oct. 28-29!

Presented by Simply Events, the Wesley Chapel Fall Festival Returns to The Grove shopping center off Oakley Blvd., Saturday-Sunday, October 28-29.

So, of course, the 13th annual Wesley Chapel Fall Festival has to be held between Friday the 13th and Halloween, the two spookiest nights of 2017.

To that end, on Saturday & Sunday, October 28-29, 11 a.m.-6 p.m. both days, this will be the second year that Simply Events — a Pinellas County-based local event management company — will put on the free (to attend) Fall Festival, after wowing thousands of not only Wesley Chapel but also surrounding-area locals last year, the first time the Fall Festival wasn’t put on by the Greater Wesley Chapel Chamber of Commerce (WCCC), which is a sponsor again this year.

“It was a great event last year and we expect it will be even bigger and better this time around,” says Simply Events’ Sonya Bradley.

This time, attendees can participate in a Pet Parade & Costume Contest, the Mr. & Ms. Pumpkin Pageant, a new Trunk or Treat event (on Saturday at 4 p.m.) and the Fall Festival Carnival until 10 p.m. both nights.

There’ll be live music, great fair-style food & beverages for sale, arts & crafts, a Halloween celebration & so much more.

For more information, contact Simply Events at (727) 674-1464 or online at SimplyEventsFL.com.

Have You Tried Oggi Italian?

I’m not the kind of guy to take it lightly when a delicious new restaurant opens anywhere near our area, but with limited “real” Italian food options in New Tampa or Wesley Chapel, I was really excited to find a great, new classic Italian restaurant located, of all places, at 214 E. Bearss Ave. at N. Florida Ave., not exactly a hub for sit-down restaurants.

But, the new, second location of Oggi Italian — the other is on Davis Islands — has everything from the most delicious tossed salad to a variety of savory roasted chicken dishes and, best of all for those of us who crave great pasta, the best al dentĂ© penne pasta you’ll find for miles around.

Owner Joe DeBartolo previously owned Fettuccine Street restaurant on Fletcher Ave., but has created a stir in South Tampa with the Davis Islands location of Oggi and I hope to do the same for his Bearss Ave. location, which is only a 10- or 15-minute drive from the southern tip of Tampa Palms.

The photo is the “Specialita della Casa” at Oggi, the pollo margherita, which is pounded-thin-and-breaded chicken breast, topped with house-made mozzarella, marinara, fresh basil and roasted pomodori tomatoes, served on a bed of  truly al dentĂ© mini-penne pasta that I could eat every day if I had to. It’s a delightfully different take on chicken parmigiana (which also is available) that should not be missed.

Oggi has a somewhat limited menu, but even the fresh Italian bread and that amazing house salad served with every entrĂ©e by themselves are worth a short drive to check it out — and don’t forget to tell Joe (a New Tampa resident) and his staff that you read about them in the Neighborhood News!.

And, Oggi also has craft beers on draft and a small selection of outstanding wines at very fair prices, with a daily Happy Hour from 4 p.m.-6 p.m. For more information, visit OggiTampa.com or call (813) 908-7778.

Cappy’s Pizzeria Owner Is Happy To Focus On Pizza, Salads & Calzones!

EVEN THOUGH I keep asking him to add some more menu items, Harold Hasselbeck, the owner of the Cappy’s Pizzeria in the City Plaza at Tampa Palms shopping center, says he’d rather keep doing what he does well than bring on additional menu items and spread himself and his small, but happy staff too thin.

OK, I get it, especially when everytime I take the office to Cappy’s, everyone is still happy, despite the comparatively small menu selection. Although the laminated menus themselves feature way-cool album covers on one side and the menu on the other, which fits well with the super-funky dĂ©cor and vibe at all four Cappy’s locations (Seminole Heights, South Tampa and Riverview are the others).

In previous reviews of Cappy’s, I’ve always explained that even though this uniquely decorated, full-service dine-in and carry-out pizzeria serves both thin-crust and deep-dish pizza, it’s a little bit of a misnomer to call Harold’s thin crust “true New York style” or his deep dish pizza “true Chicago style,” but that doesn’t mean that both styles aren’t delicious, because they are.

But, we’ll get back to the pizza in a bit. For starters, Cappy’s only offers cheesebread ($4.25) and breadstix ($3.25, served with a side of a deep-red, thick marinara dipping sauce) and a variety of salads, all available in small sizes from $4.50-$5.50 and large sizes for $7-$8.50. Our favorites at the office are the large Greek salad shown on the next page — which features lots of feta cheese, kalamata olives, pepperoncini and a nice-sized scoop of Cappy’s house-made potato salad, with a slightly sweeter house-made dressing — and the small tossed salad with Cappy’s house-made Italian vinaigrette dressing, which is a perfect appetizer-size salad for two.

Cappy’s also adds feta to its non-traditional Caesar salad and although I’m not the biggest fan of spinach salad myself, Cappy’s has a spinach & goat cheese salad with white raisins, shaved almonds and a house-made honey balsamic vinaigrette that got rave reviews from the couple at the next table on our most recent visit.

Pizzas & Calzones

Cappy’s opens every weekday at 11 a.m. (noon on Saturday & Sunday), and offers great lunch prices, like single NY-style cheese slices for $2.50 and $3 if you want one topping. I’m partial to the sausage and premium meatball toppings (see below) at Cappy’s, but there are almost 30 different toppings available, with veggies like artichoke hearts, banana peppers, carmelized onions and jalapeños to meats like anchovies, bacon and ham and premium toppings also are available.

There are also lunch-sized calzones for just $5, which comes with mozzarella, a side of marinara sauce and two fillings of your choice. You can even add extra fillings for just $1 apiece.

There also are lunch combos such as two one-topping slices or a one-filling, lunch-sized calzone and a fountain drink for just $5.99, or add a mini-salad (smaller than a small) of your choice to your $5.99 combo and the price is just $8.50.

You can order small- or large-size NY-style pizzas (with a truly crispy crust) and small-, medium- or large-size Chicago-style pizzas for lunch or dinner (Cappy’s Tampa Palms stays open until 9 p.m. on Sun.-Thur. and until 10 p.m. on Fri. & Sat.) and in addition to the regular toppings, you can add premium toppings like chicken, goat cheese, feta and sun-dried tomato.

NY-style pizzas start at just $9.00 for a small or $11 for a large, up to $14.50 for the small and $18.50 for the large“Cappy” (with sausage, ham, pepperoni, fresh mushrooms, onions and green peppers). Our office gobbled up the large Cappy (we ordered it without sausage).

Chicago-style pizzas cost the same for a small as the NY-style and the medium deep-dish costs the same as the large NY-style. The large Chicago style starts at $14 for just cheese and we ordered sausage and meatball that even if I wasn’t in training for a four-mile kayak race, I probably still couldn’t have finished more than two filling wedges of at a time.

Cappy’s also offers a nice variety of  beers on draft (I love the Peroni and Fat Tire), plus red and white wine and red and white sangria by the glass, as well as wines by the bottle.

Cappy’s Pizzeria is located at 16019 Tampa Palms Blvd. For coupons worth $3 off a $20 purchase and $5 off a $30 purchase, see the ad  on pg. 41 of our last New Tampa issue. For more information, visit CappysTampaPalms.com or call (813) 512-8947.

Ciccio Cali Does The Impossible (Burger)
And We Actually Liked It!

Ciccio Restaurant Group’s Jeff Gigante is on a mission — to prove to the world that a meatless, 100-percent plant-based burger, including a secret ingredient called “heme” that you’ve almost certainly never heard of, can not only help save the planet, but taste good as well.

And, that’s not just good for a “veggie” burger, which would be a low bar to clear.

But good good…like a “real” hamburger.

“We’re going after carnivores, not vegans and vegetarians,’’ Gigante said.

The night before the beef-free Impossible Burger made its debut in Florida at eight of Gigante’s restaurants, including the New Tampa Ciccio Cali, Gigante promised us we’d be blown away.

“It will change your life,’’ he said.

It has certainly changed his.

Since touring the Impossible Foods facility in California last year, Gigante has been obsessed with bringing the Impossible Burger to his restaurants. He beat out many others also eager to unveil the burger outside of food meccas like New York and Las Vegas. “It has taken me a year, and I did it,’’ Gigante said.

Impossible Foods, headquartered in Redwood City, CA, was founded by Stanford University biochemistry professor Patrick Brown in 2011. After spending an 18-month sabbatical working to eliminate industrial animal agriculture because of its negative effects on the environment, Brown decided the best way to work towards solving the problem was by creating products that did so, including a plant-based burger that looks, smells and tastes like ground beef. 

Heme, a molecule in blood that makes it red (and makes meat look pink), is the key ingredient (and derived from the roots of a soy plant) that helps make the Impossible Burger burger-ish. The rest of the burger is intricately comprised of various plant, wheat and potato proteins that most mimic the smells, taste and texture of ground beef.

The Impossible Burger launched last year in NY and Los Angeles. According to the company, the burger uses 95% less land, 74% less water and emits 87% less greenhouse gases than a burger made from cows – the livestock industry is known for requiring an abundance of food, water and land.

It also has more protein and less fat and calories and is free of cholesterol, antibiotics and synthetic hormones (although it does have more sodium and more saturated fats). A 3-ounce Impossible Burger patty has 220 calories, 13 grams of total fat (but no trans fat), 5 carbs and 20 grams of protein.

“It really is a noble mission,” Gigante says. “They say, and (Patrick Brown’s) numbers prove it, that the choice of one consumer choosing the Impossible Burger over a regular quarter pound of  beef saves greenhouse gas emissions equivalent to driving 19 miles, 290 gallons water and puts 75 square feet of land back on the earth.”

Which is great…but how does it taste?

To find out, I gathered my wife and a few friends and we headed over to Ciccio’s on the day the burger launched.

Let’s call it Mission: Impossible Burger.

We weren’t the first to order it. Manager Shannon Hulton said there were five Impossible Burgers ordered the minute Ciccio’s had opened, and by the end of lunch more than a dozen had been sold.

But, her staff had tried them, and everyone loved them. Ciccio Cali chef Dan Higgins and Gigante’s regional chef Tim Delaney cooked up the first batch.

“The timing is a little bit different than with beef,’’ Higgins said. “But, it even sizzles like ground beef when it hits the grill.”

While waiting for our burgers, I asked the group how close it would have to be to a regular burger to make it their burger of choice. The consensus was 80-90 percent, although Tampa Palms’ Clayton Smith was a hold out: “I need it to be 100 percent (the same),” he said.

The burgers were served with Swiss cheese, a delicious mustard-based aioli that’s supposed to harken to a Tampa cuban sandwich, pickles and tomatoes. “Well, it definitely looks legit,’’ said West Meadows resident Drew Fisher, who also noticed the heft of the Impossible Burger.

Once everyone had their burger (they take a little longer to cook — we got ours in about 15 minutes), we all took our first bite on the count of 3.

Everyone was surprised. It was far better than anyone at the table expected.

“Not bad,” said local Realtor and Wesley Chapel resident Nikki Spirakis. “It’s not a burger, but it’s good. And I like the texture.”

“It’s not ground beef,’’ said Phuong Cotey, “but it’s definitely tasty.”

“It doesn’t crumble,’’ Clayton said.

Bite No. 1 drew a thumbs-up and head nods from everyone. The group agreed it was way better than any veggie burger they had ever had, and that comparing it to any other veggie burger seemed unfair.

On a scale, the Impossible Burger was significantly closer to tasting like a ground beef patty than it was to a veggie burger. “I wouldn’t have known it was a “veggie” burger,” said Drew.

Each burger was cooked either medium or medium well. While billed as a fake meat that bleeds, ours didn’t, but they were moist.

We poked, prodded, bit, chewed and swallowed bite after bite. Clayton even smelled it, noting it had a smell that didn’t remind him of ground beef. An avid wine drinker, we trust his nose.

Drew likened the Impossible Burger to a crab cake – it was seared on the outside, which gave it a slightly crispy outside layer, and did not have the traditional grill marks of a burger — but when he was done said he felt much better than he normally does after having a burger and fries at other places, “where it sits with you all afternoon.”

Everyone commented on that same point. And it was true – afterwards, there wasn’t that bloated, unbutton-your-pants kind of feeling you can get from eating a large ground beef patty. It was refreshing.

The burger was quite tasty. There was a subtle sweet taste to the first bite.

It wasn’t juicy, but it was far from dry. Minus the bun and condiments, you wouldn’t confuse it with ground beef, however, but like everyone else, I will definitely order it again.

For those who are socially and environmentally conscious, choosing an Impossible Burger over a regular burger anywhere else is a no-brainer, even though on days I can suppress those feelings I may still sneak off to Oakley’s.

My wife took half of her burger home and ate it five hours later and thought it tasted better than it did at Ciccio’s. Clayton said if it was available in stores, he would buy some for his next cookout.

On a scale of 1-10, the appearance of the burger got two 9s and two 10s, with the Drew only giving it a 7.

As for the taste, Clayton gave it a 7, and everyone else rated it a 9. The Impossible Burger got three 10s and two 8s for texture.

I texted Gigante before I pulled out and told him he was right – the Impossible Burger was, actually, a little mind-blowing, and it did make me think about where our food comes from and the effects it has on our environment. I decided I would take my kids there for one, and see if they liked it, because something Gigante said to me the day before had stuck with me.

“I have kids, and someday I hope for them to grow up to be good people, and meet someone they love, and they have kids,” Gigante said. “Wouldn’t you like for your grandkids to enjoy life like you did? The way we are going, that won’t be possible. That’s why the Impossible Burger is so important.”