Nibbles and Bytes!

Chamber Ribbon Cuttings

I’m so glad that our outstanding new sales and marketing rep Tom Damico (email him at Tom@NTNeighborhoodNews.com) is now going to many of the Greater Wesley Chapel Chamber of Commerce (WCCC) ribbon cuttings these days because, quite honestly, I just can’t go to as many of them as I once did (which was pretty much all of them).

The Chamber, fresh off its second acquisition of/merger with another Chamber (the Greater Pasco Chamber, as we reported in our last issue), continues to cut ribbons all over New Tampa and Wesley Chapel. Among the recent free events either myself or Tom attended were:

• July 12 for Mosquito Hunters

• July 15 at The Goddard School for Early Childhood Development of Wesley Chapel

• July 20 at The Learning Experience of New Tampa

• July 27, VIP Travel

• Aug. 2 at Cry-X

• Aug. 5 at KidsPark of Tampa, celebrating its one-year anniversary

 

For more info (including all start times for its events), call (813) 994-8534 or visit WesleyChapelChamber.com. — GN

Have You Tried Fat Rabbit & Precinct Pizza?

Although S.R. 56 and the Shops at Wiregrass get the most attention, the New Tampa area has had two pretty good restaurants open since our last issue reached you. The Fat Rabbit Pub, located near Vallarta’s & Cappy’s Pizza in the City Plaza at Tampa Palms shopping center, has a great menu with outstanding blackened wings, great burgers and a premium liquor bar with great drink prices and a more upscale atmosphere than you might expect. 

For info, stop in or visit FatRabbitPub.com.

• I also really like the new Precinct Pizza, located in the space formerly occupied by Zaytoun Mediterranean Grill on Cross Creek Blvd. at Morris Bridge Rd.

Featuring a huge menu of Italian favorites, in addition to very good NY-style ‘za and décor, owner Rick Drury and his family are proud to bring the 2nd location of this Channelside favorite to New Tampa.

Visit PrecinctPizza.com.— GN

SPOTLIGHT ON: Oakley’s Grille!

If you’ve been reading this publication for any period of time, you already know how much I love Oakley’s Grille, located at 17631 Bruce B. Downs (BBD) Blvd. (next to Dairy Queen), in the North Palms Village plaza in New Tampa (near Chili’s).

Oakley’s has been home to my favorite flame-grilled burger in New Tampa or Wesley Chapel every year since owner and long-time restaurateur Keith Oakley and his chef/son Ryan opened it more than five years ago.

Although Ryan moved away for a while, he came back a few months ago, “to make sure that the burger you eat here today tastes like and is the same quality as the burger or sandwich you loved five years ago,” according to Keith. The Oakleys (photo, above; you can figure out who’s who) keep introducing great new menu items, like the ghost pepper burger and blackened bleu burger pictured in the ad on page 43 of this issue, and the amazing one-pound slab of barbecue pork ribs (with fries) shown below.

Ryan (who also owns the Dr. Junk trash removal service; search “Dr. Junk” on Facebook) created the ghost pepper burger, which features bacon, a bunch of spicy ghost peppers and a tangy barbecue-style sauce. The blackened bleu burger features Cajun spices and melted bleu cheese. The ribs are super-tender and meaty, with just the right amount (at least for me) of sweet-and-slightly-spicy BBQ sauce and are served with amazing golden-brown fries (or sub the sweet potato fries in the pic for just 50 cents more).

And best of all, Keith and Ryan are offering $2 off any sandwich or entrée at Oakley’s Grille throughout August, with the coupon in our latest New Tampa issue. That’s like getting the fries for free with your sandwich or enjoying a full pound of ribs with fries for just $12.99!

  You can order online at OakleysGrille.com or through Mobile Meals, or call (813) 523-5075 and please tell Keith and Ryan that you read about them in the New Tampa Neighborhood News! — GN

Husband & Wife U.S. Army Vets Bring Menchie’s FroYo To Wiregrass!

By now, there’s probably not much I can tell you about self-serve frozen yogurt places. They pretty much all have similar flavors, similar toppings and similar brightly-colored décor.

So, what is that sets Menchie’s Frozen Yogurt — now open for several months in the same outparcel building that also includes the new Irish 31 at the Shops at Wiregrass mall — apart from its competition?

Based on my experience with first-time franchise owners Sheilla and Leroy Lee, two U.S. Army veterans (she spent four years in the service; he has more than 20 years in the Army and retired as a Sergeant Major, the highest rank for a non-commissioned soldier), it’s the people.

They’re both warm and friendly and Sheilla, who is usually on-site at the store, is proud to call the Wesley Chapel Menchie’s a family-run business. Teenage daughters Tamara (photo) and Tiffany both work at the store, although Tamara was getting ready to head of to school at the University of Central Florida in Orlando as we went to press.

“We knew we wanted to buy a franchise and we did our research,” Sheilla says. “Even though we both originally wanted different types of businesses, we agreed that Menchie’s was an outstanding, growing franchise (now the largest frozen yogurt franchise in the U.S., with more than 500 stores worldwide and about 70 in Florida) with a built-in audience,” as Menchies.com says that more than 90 percent of households in the U.S. indulge in frozen desserts.

And, a truly delicious frozen dessert it is, with a dozen constantly-changing flavors that include everything from the most popular toasty marshmallow to no-sugar-added peanut butter and from name-brand favorites like chocolate caramel biscuit, made with real Twix bars, and Dole pineapple sorbet, to New York cheesecake and “Jumpin’ Java Latté.”

“We rotate the flavors in the store every two to three weeks and receive two new flavors every month,” Sheilla says. “We already have quite a few regulars who look forward to the new releases, like the new piña colada sorbet that came out earlier in August. Our customers really seem to love the product.”

And yes, it is a healthy option, with probiotic cultures that aid digestion, plus gluten-free, vegan, and no high fructose corn syrup options. Menchie’s also strives to use natural flavors including real cake, cookies, spices, fruits and nuts. The entire line of frozen yogurt is certified Kosher and is awarded the live and active culture seal by the National Yogurt Association.

But, what I love most at Menchie’s may not be the healthiest thing about it, because the toppings rock my world. With everything from chocolate fudge and liquid marshmallow toppings to ground Kit-Kat and Reese’s candy bars, gummy worms and oh yeah, fresh strawberries and pineapple, I’m definitely a fan of the toppings at Menchie’s.

There’s also a great variety of pre-made and custom-made froyo cakes, quarts and pints of different Menchie’s flavors in the store’s freezer, plus Menchie’s “merch” like T-shirts, cute swirl-headed dolls, kickballs emblazoned with the franchise’s logo and even tie-ins to major motion pictures, like the new “Emoji Movie” cups and spoons.

At only 56 cents an ounce, it’s certainly an affordable indulgence, too. And, with its ideal location between Irish 31 and Noble Crust at the mall, it’s sure to become an even bigger favorite, especially with the buy-one, get-one-half-off coupon from the ad on pg. 38 of this issue. Speaking of savings, you’ll get another coupon for 20-percent off your next purchase when you donate a dollar to the American Heart Assn. at Menchie’s.

Great yogurt, even better toppings and people and super savings? You owe it to yourself to try Menchie’s today!

Menchie’s is located at 28356 Willet Way. For more info, call (813) 991-0365, search “MenchiesShopsatWiregrass” on Facebook or visit Menchies.com. 

Wok Chi Brings Its Unique Chinese Concept To The Shops At Wiregrass

As a native New Yorker, it’s been a major challege for me to find what I would call great Chinese food anywhere in the Tampa Bay area, much less here in New Tampa or Wesley Chapel.

Therefore, I’m not going to try to convince you that the new (it opened in February) Wok Chi, located in the Shops at Wiregrass mall, is the best Chinese food I’ve ever tasted or that it’s authentic New York style, even though this hip, young five-location chain now has two stores in the Big Apple (as well as the original, year-old location in Brandon).

What Wok Chi is, however, is delicious, fresh and with something of a Zen vibe, with philosophical (pink) fortune cookies, free tea (because it is good for your “chi” or life force, also spelled “qi”), according to the signs on the walls in this fast, casual, healthy concept eatery.

The primary focus at Wok Chi is that you get to customize your meal the way you want it. “Our wok masters craft the meal you choose from scratch,” boasts the “About” section at WokChi.com. And, it’s true. Plus, if you’re a wok-sautéed veggie lover like I am, Wok Chi is truly paradise.

Whether you choose the regular- (starting at just $8.45 for skinless chicken breast, up to $10.95 for the regular-size shrimp) or large-size ($15.95-$20.95) stir-fry, you get to choose your meat (there’s also pork loin, flank steak, organic firm tofu and veggie-only options), up to three of the amazing selection of veggies (see below), as well as anything from plain white rice to fried brown rice, quinoa, egg or wheat noodles and even kale beds for your “base,” plus your favorite of Wok Chi’s nice variety of sauces (all without artificial ingredients or MSG, which another sign on the restaurant’s wall says, “disrupts our chi”).

My favorite sauces are the spicy Szechwan and Kung Pao (the latter has peanuts), but there are several other sauces, ranging from sweet & sour and black bean to sesame ginger and “General-Not-So-Tso’s” sauces, so you can pick your own favorites.

But, the veggies are what really sold me on Wok Chi and, while they’re not all what you’d call “traditional” Chinese vegetables (for example, no Napa cabbage or water chestnuts), you can choose from zucchini, squash, green beans, snow pea pods, onions, bell peppers, carrots, celery, broccoli, kale and baby bok choy. Best of all, Wok Chi does add different veggies seasonally — for example, sugar snap peas were available on my most recent visit.

And, these veggies are so green and beautiful and they sautée up so perfectly in the hands of Wok Chi’s wok masters (like Wiregrass location general manager Jeremy Vazquez, pictured at this year’s Taste of New Tampa & Wesley Chapel, which was held at Florida Hospital Center Ice only a month or so after Wok Chi opened here, on the next page) that once you find the sauce that suits you best, you’ll be hooked, too.

Note-I’ve mentioned many times in these pages that I have a major shellfish allergy, especially to shrimp, so I was a little concerned about the fact that Wok Chi’s chefs sautée shrimp in the same woks with the other ingredients, which can be enough for me to get my reaction without even eating any shrimp. Since the day this location opened, however, all I’ve ever had to do was mention that fact to Jeremy or whoever was cooking my food, so they always start with a thoroughly clean wok to do everything they can to prevent such contaminations. And, eight or nine visits later, I’ve yet to have my reaction to anything I’ve ever eaten at Work Chi. 

What About Dim Sum?

Considering that the woks are the stars of the show at Wok Chi, I am happy to tell you that I also love the dim sum (appetizers). My favorites are the chicken spring rolls (I’ve yet to try the duck confit spring rolls, but they sound awesome), the spicy pork & chive and chicken & chipotle pot sticker dumplings (served with an excellent sweet chile sauce) and especially, the Chi-licious pork spare ribs. They usually come with the black bean sauce, but try ‘em Gary’s way — with the spicy Szechwan sauce — and you’ll thank me.

And, if you’re up for something a little different, try the non-traditional pork sliders. I forgot to ask what the “bread” portion of the sliders is made out of (it looks a little like a soft taco shell, but it’s different), but the pork is very tasty, as is the unique, creamy sauce served on top of the sliders.

Also popular at Wok Chi, although I’ve yet to try them, are three varieties of summer rolls, — large-burrito-sized rolls that are filled with lump (real) crab, shrimp or avocado and basil. I’ve also yet to try the hot & sour soup, although it looks very good, too.

Wok Chi also features not only one of those magical Coca-Cola “freestyle” soda fountains filled with every possible soft drink flavor you can imagine mixed together, but also the aforementioned free, hot tea, with two different (and rotating) flavors always available. I’ve enjoyed the pineapple-coconut, mint basil and even jasmine green tea to date and look forward to trying other flavors soon. Other organic teas are available for sale, but taste the free stuff first.

I’m even impressed with Wok Chi’s new honey cruller dessert and creamy vanilla ice cream, a true bargain at just $1.

Wok Chi also has a Loyalty Club, so you (and I) can earn rewards points every time you dine there. Wok Chi also offers delivery of your food through GrubHub, Mobile Meals and Uber Eats.

Fast, fun and delicious make for a really nice combination at Wok Chi!

  Wok Chi of Wesley Chapel is located at 28152 Paseo Dr., in the Shops at Wiregrass. Or, visit 2420 W. Brandon Blvd. in the Regency Square shopping center in Brandon. For info, call (813) 862-2315 or visit WokChi.com.

Beep beep! The Taco Bus is rolling into Wesley Chapel

The Taco Bus is rolling into Wesley Chapel.

According to permitting records filed with Pasco County, the popular food-truck-turned-mini-restaurant is planning to set up its ninth Tampa Bay location within a month inside the Tailgate Mart convenience store on the northeast corner of Wesley Chapel Blvd. and S.R. 56, behind the Shell Station.

“We just finished getting permitting done and are aiming to get that location up and running by September,’’ said Heather Chaudhry, director of marketing and operations, adding that another location in Treasure Island is also set to open around the same time.

The Tailgate Mart, located at 25195 S.R. 54, currently has a deli that serves breakfast, lunch and dinner items, but it will be remodeled to accommodate the latest entry into the busy eatery scene along S.R. 56/54 corridor.

Chaudhry said Taco Bus typically prefers stand-alone locations, but they do make exceptions in high-volume areas, like the intersection of S.R. 56 and S.R. 54/Wesley Chapel Blvd.

“We’re not looking to do many locations like this,’’ she said. “Wesley Chapel is an up-and-coming location, so it’s a very good place to be, with all the development and expansion in that area.”

Taco Bus has achieved something of a cult status since its humble and quirky beginnings in 1996 as a converted school bus operating as a food truck on E. Hillsborough Ave. selling authentic Mexican fare.  Chef Rene Valenzuela quickly expanded to St. Petersburg, before taking the food truck concept inside and opening a restaurant in downtown Tampa, although he retained the school bus setting and charm.

Taco Bus achieved notoriety in 2011 when it was featured on an episode of Food Network’s Man v. Food, as well as an episode of Guy Fieri’s Diners, Drive-Ins and Dives.

The nearest current location to Wesley Chapel is on E. Fletcher Ave. in the University of South Florida area. With its late hours, affordable prices and popular conchintina pibil (slow-roasted pork), el hefe burritos, 99 cent empanadas and $2 tacos on Tuesdays, it is a popular stop for local college students.

“Wesley Chapel is not far from many of our other locations,’’ Chaudhry said. “We’re lucky in that aspect, that we have some exposure in the area. We are always looking to bring the bus experience to our other customers in the area.”

The Taco Bus will be located in the westernmost portion of the Cypress Creek Town Center DRI, directly north and across S.R. 56 from a proposed Aldi store.

Directly west of the Taco Bus is the Brightwork Crossing project, which is expected to bring a Wawa and Burger King to S.R. 54 as well. Representatives from both of those companies have already met with the county to pursue permits.

Burger King is looking to construct a 3,349-sq.-ft. restaurant on S.R. 54, just west of the proposed 5,636-sq.-ft. Wawa.