As a former Gator, I remember when former University of Florida guard Shannon Snell — who recently became the franchise owner of the Sonny’s BBQ (Note-Snell took over for previous franchisees and New Tampa residents Jim and Cristina Hoff, who ran the local Sonny’s since it opened in 1998) on Bruce B. Downs Blvd. in Wesley Chapel — was a first-team All-American back in 2003.
What I didn’t know was that Snell lived in Tampa Palms, but attended Hillsborough High instead of Wharton (where he was zoned to attend), and he was a three-year starter for the Terriers and a USA Today High School All-American.
But, Snell told me that he injured his shoulder during his junior season at Florida and somehow went undrafted by the NFL because he never had the shoulder repaired and couldn’t pass a physical. “It just kept getting worse,” he said. “But, I just wanted to rehab it and not have surgery.”
Between 2004-06, he had brief stints with the Denver Broncos, Minnesota Vikings and Dallas Cowboys, but told me, “I loved football, but I knew I didn’t have the passion to play that some guys did. My dad said that when you find your passion in work, it’s more fun, more like a hobby.”
So, when he was still living in Gainesville, Snell says he, “started at the bottom with Sonny’s. But, it had everything I wanted — a chance to move up, with a corporate structure.”
He adds that today, all Sonny’s franchisees have to also become barbecue pitmasters.
“Every location has a real person who really knows how to do barbecue,” he says. “And, since every pitmaster does barbecue a little different, you’re allowed to have your individuality, but within our corporate standards. We go to Florida BBQ Association competitions and even have corporate competitions, so we’re always learning how to do barbecue better.”
Today, Sonny’s has almost 100 locations throughout the Southeastern U.S., owned by CEO Jamie Yarmuth, and Snell says that even though Yarmuth is young himself, he has been “a mentor to me. After I was the GM of a Gainesville location for ten years, he came to me and said, ‘Wesley Chapel is coming available and we’d like you to become the new franchisee.’”
So, after a couple of months with Sonny’s “back home,” Snell held a North Tampa Bay Chamber ribbon-cutting (top photo) on Oct. 29, that Yarmuth and other Sonny’s execs also attended.
Snell likes to show off the seasonal menu, with items that aren’t always available — like the maple BBQ turkey club sandwich (left) and the maple BBQ pork burnt ends (above right), which were my favorites of the seasonal items. There’s also a pulled pork stack on “corncakes” (cornbread “waffles”), sweet potato fries, pulled pork mac & cheese and seasonal wings tossed in maple or golden BBQ sauce.
My favorite thing at Sonny’s, since BBQ sauce doesn’t always agree with me, are the grilled steakburgers (like the candied bacon burger below right) and the new loaded tots (topped with crispy onion straws, queso & drizzled with BBQ sauce, top left). We added some pulled pork because the tots just didn’t seem messy enough (just kidding — they were definitely messy!).
Every attendee at the ribbon cutting also received a free “Pork Big Deal” with any other entrée purchase. It included a big pulled pork sandwich, a side and a drink.
And of course, Sonny’s — “Pitmasters since ‘68” — also still has “Signature BBQ” like St. Louis-style and baby back pork ribs, beef brisket and more. We believe Snell is going to do great at his Wesley Chapel location!
Sonny’s BBQ (5324 BBD Blvd.) is open every day for lunch & dinner (11 a.m.-9 p.m.). For info, call (813) 994-8989 or visit SonnysBBQ.com. — GN
Although there previously were two locations in Zephyrhills and others around the Tampa Bay area that closed, Whataburger, the Texas-based fast hamburger chain with nearly 1,200 U.S. locations, has begun the interior renovations at the former Aussie Grill, located at 25340 Sierra Center Blvd., between Walk-On’s and Bonefish Grill.
The first new Whataburger in the Tampa Bay area in years will actually open soon in Largo, but the 2,800-sq.-ft. Lutz/Wesley Chapel location is expected to open by the summer of 2026.
The $1.3-million renovation will be led by general contractor WH Bass, Inc. which recently fenced in the former Aussie Grill. The new Whataburger is expected to hire 80-100 people. — GN
Congratulations go out to Phani Mukkavilli (center person holding a cup in the photo, above) and Keerthi Gollamudi (not in the picture), the franchise owners of the new Fresh Monkee Wesley Chapel “healthy shakes shop,” located at 6417 E. County Line Rd., Suite 101 (which, we know, is actually in New Tampa, not Wesley Chapel) — in the same plaza as LA Fitness, in the spot previously occupied by Island Fin Poké Co.
Fresh Monkee is a growing brand that differentiates itself from the usual “smoothie” shops because it doesn’t rely on sugary fruit blends and strange powders. Founder Judy Flynn started in 2014 with “10 recipes and $5,000” in a 650-sq.-ft. space in Wethersfield, CT. Although nine of its current 28 locations (in 14 states) are in Connecticut, the New Tampa/Wesley Chapel location is the first in the Tampa Bay area. There are 27 more locations listed as “Coming Soon” on TheFreshMonkee.com, including Palm Harbor.
Flynn said on the website that her vision for Fresh Monkee was simple: “Start every shake with high-quality protein, good carbs, healthy fats and, most importantly, real ingredients like the ones in your own kitchen. And make each shake to order — fast, convenient, and healthy.”
Perfect for the LA Fitness crowd next door, there are 25 “Protein Shakes” on the menu, from the “Chunkee Monkee” — vanilla (or milk chocolate) protein, banana and natural peanut butter (shown left) — to “Antioxidant Berry” (water, splashes of pomegranate, or “pom,” juice, orange juice and milk, with vanilla protein, spinach and mixed berries) and so many more.
There also are green shakes, like the “Ultimate Green” shown below left, with water, splash of pom juice, spinach, cucumber, green apple, banana, chia, flax, pineapple, ginger and your choice of lemon, orange or lime. Charmaine was a little surprised by how much she liked it.
There also are “Mass Shakes” to help increase mass, like “Mass PB Cookie” and “Mass Strawberry Oats.” There’s even a “Protein Iced Coffee.”
Also available for your shakes are coconut and almond milk and more than 30 different “Add-Ons,” from agave and almonds to macro greens and turmeric.
But, Charmaine and I were both super-impressed with the 130-calorie, 13 grams of protein “Monkee Ballz” (center cup in photo, above)) that are made in-house and taste like a healthy version of the peanut butter Buckeyes you find at Cracker Barrel and other stores. They are made with natural peanut butter, oat flour, chocolate whey protein, maple syrup and vanilla extract, rolled in semi-sweet chocolate chips and coconut oil and come in 6- and 12-packs. The store also has a small selection of pre-packaged healthy snacks.
Phani says that the shop is planning to host a North Tampa Bay Chamber ribbon-cutting event sometime soon and that he really hopes the communities of New Tampa and Wesley Chapel will come to check out Fresh Monkee and discover why it’s truly a different…animal.
Fresh Monkee is open Monday-Friday, 7 a.m.-5 p.m. It is closed on Saturday & Sunday. For more info, visit TheFreshMonkee.com or call (813) 838-8306. — GN, photos by Charmaine George
If you love The Beatles’ classic “Abbey Road” album, you should definitely check out Classic Rock Legacy’s note-for-note recreation performance on Friday, November 21, at the New Tampa Performing Arts Center.
Friday, November 21, 8 p.m.-11 p.m. – Classic Rock Legacy: Abbey Road. At New Tampa Performing Arts Center (8550 Hunters Village Rd.). The stellar musicians of Classic Rock Legacy return to the New Tampa Performing Arts Center. Experience a note-for-note recreation of the classic Beatles album, Abbey Road, along with an encore of the Beatles’ greatest hits. Tickets cost $17.50-$25, depending upon seat selection, although select tickets are available for only $10 through NTPAC’s “Affordable Art” commitment.
If you’ve been reading this publication for any period of time and you still haven’t at least tried owner/Chef Erik Ravenna’s Johnny C’s Italian Eatery…well, let’s just say that I’m a little surprised. Not only does Erik create delicious Italian food — from New York-style pizzas to the largest variety of fresh seafood dishes (like the crispy calamari on this page to the Frutti di Mare, which means “fruits of the sea”) pasta and “comfort food” dishes like Momma’s Lasagna and spaghettini & meatballs — he also is one of the nicest, hardest-working restaurateurs in our area who also donates incredible amounts of food to local causes he believes in, such as special needs children.
Johnny C’s was actually named for Erik’s former partner Pat Ciaccio’s father Johnny, but he never changed the name, and he also bought out the family of his other partner — the late former Saddlebrook Resort owner Tom Dempsey. Both Erik and Pat previously worked at Saddlebrook.
Erik, who grew up in New Jersey, says the atmosphere at Johnny C’s is very much like having dinner at the home of a large Italian family, with its open kitchen and a large, dais-like table in the center of the restaurant, with a number of smaller tables around that table.
“This might be a little noisier dining room than you’re used to,” Erik says, “but it definitely feels like home to me.”
So, What About The Food?
Jannah, photographer Charmaine George and I have eaten at Johnny C’s at least a dozen times — not including takeout and catering orders — since it first opened a little more than two years ago, and we always have chosen either our own favorite dishes and/or anything new on the menu.
This time, however, we asked Erik to make us either his favorite dishes or the dishes that have proven to be the most popular at Johnny C’s.
And, what a feast he provided! We started with his ever-popular “Johnny’s Own Bruschetta” (above right photo; it just happens to also be Jannah’s favorite appetizer) that combines fresh, diced tomatoes, garlic and balsamic reduction on garlic crostini, served on a bed of tasty greens that also are amazing with the balsamic reduction.
We also were served a zesty Antipasto Salad — spring mix, with tomatoes, black olives, banana peppers and spirals of ham, capicola, salami and provolone cheese and a house-made vinaigrette — and the aforementioned Calamari Fritti (tossed with banana pepper rings and garlic butter and served with house marinara). Thankfully, I’ve never had my shellfish reaction to calamari because I do love it and Erik’s is excellent!
We’ve previously also gobbled down Erik’s Italian meatballs, served with fresh Buffalo mozzarella and finished with asiago and basil, and his incredible hand-breaded fried mozzarella. And, while we’re on the subject of his fresh mozzarella, Erik’s Caprese Salad is another favorite of mine, with fresh yellow and red tomatoes stacked high with slices of mozzarella and finished with both balsamic glaze and extra virgin olive oil.
But, speaking of my accursed shellfish allergy, Erik also wanted us to sample and take pictures of his Frutti di Mare (top left photo) — and Charmaine said it was probably her favorite dish of the evening. It combined nice-sized shrimp, mussels, clams and calamari in a spicy “Fra Diavlo” (which means “Among the Devil,” because of its heat) sauce and served over linguini with kalamata olives and a side, house-made garlic knot. (Note-all of the pasta dishes are served with garlic knot; they’re also available as an appetizer on the menu).
Other seafood pastas on the menu include shrimp scampi, parmigiana, marinara and Fra Diavlo and my favorite, Erik’s linguini vongolé (with fresh clams, marinara or white wine with garlic butter basil).
Thankfully, he also decided to serve us his Momma’s Lasagna (top photo), which he says is “Just how you remembered,” but only if you had an Italian momma or nonna (grandmother). The lasagna has more meat and sauce than ricotta cheese and even though it’s not “authentic Italy Italian” because it has ricotta instead of bechamel sauce, Jannah, Charmaine and I all agreed that it was hearty and oh so delicious.
We also loved his Linguini Alfredo with broccoli and chicken (left photo), which isn’t actually on the menu, so you’ll have to ask for it, but it definitely is a lighter Alfredo sauce than at most places.
Other pasta dishes at Johnny C’s include Chicken Marsala (with mushrooms & Marsala wine brown sauce), Chicken Piccata (with white wine, lemon, basil & capers), Baked Penne (with house Bolognese sauce & mozzarella), Ravioli Pomodoro (cheese ravioli with vine ripened tomato sauce), Penne Vodka (with vodka cream sauce, basil & vine ripened tomato sauce), the previously mentioned Spaghettini & Meatballs and Eggplant or Chicken Parmigiana. Some of these pasta dishes are now available with gluten-free pasta and several of the chicken dishes have a Halal option. Be sure to ask Erik about all of his Halal offerings, also including beef pepperoni and turkey bacon.
You Say You Want Pizza? You Got It!
Although we didn’t actually have any of Erik’s pizzas on this most recent visit, we’ve enjoyed plenty of those options over the years.
Although you can custom-design your own pizza, his varieties named for the five boroughs of New York City and the area known as “SoHo” are all among Johnny C’s most popular New York-style pies. The Brooklyn is a chicken, bacon, ranch pizza with Alfredo sauce and ricotta. The Bronx is your “Meat Lovers” option, with pepperoni, Italian sausage, ham and meatballs. The Manhattan has Hawaiian pineapple and ham, but I personally don’t think he should have named this variety after any borough of NYC. The Queens is your Margherita with light tomato sauce, fresh tomatoes, Buffalo mozzarella, fresh basil and garlic. The Staten Island is another white pizza, with Alfredo sauce, mozz, ricotta, mushrooms and a pesto drizzle. And the Soho is his veggie variety, with marinara, mushrooms, peppers, onion, spinach, olives and broccoli.
Also super-popular (and delish!) is the “Yea Babe!,” that Erik calls his “Grandpa Bill’s Warm Welcome to You!.” It features vodka sauce, Italian sausage and mozzarella. And yes, Erik still is happy to add Mike’s hot honey to your favorite pizza. “It’s a game-changing extra kick,” he says.
All of these pizzas, as well as the chicken & broccoli pizza in the right photo above, are available with a gluten-free cauliflower crust — honestly one of the best cauliflower crust pizzas I’ve had in our area. I usually prefer extra gluten myself, but for those who need to be gluten-free and those who enjoy a crisp, different-tasting crust, you should definitely try a cauliflower crust pizza at Johnny C’s!
I also sometimes enjoy Johnny C’s “grinders” (I call them subs or hero sandwiches), but he offers meatball, eggplant, chicken or sausage parmesan hot grinders and a turkey BLT and Johnny C’s Italian grinder with capicola, salami, ham, provolone, lettuce, tomato, onion, banana peppers and roasted peppers with Italian dressing.
Johnny C’s also offers a kids menu with spaghettini & meatballs, a slice of pizza (with fries) and cheese ravioli with choice of marinara or Alfredo sauce, each for only $7.95!
Think you can still handle dessert? There’s a tartufo gelato “bomb” with hot fudge & whipped cream, NY-style cheesecake, tiramisu, chocolate chip or pistachio cannolis and two gluten-free options — a Reese’s pie and a chocolate torte.
Cooking Classes, Catering & More!
Also near and dear to Erik’s heart are his “Cooking Classes for Kids” (right photo). He has hosted these classes for special needs kids from Cypress Creek High and other local schools but also offers them as a unique birthday or other party opportunity to anyone whose kid wants to learn how to toss (and catch) pizza dough and make their own pizzas. I wish this was available when my two adult sons were still in school. Jannah and I want to learn how to make pizza like Erik, too!
And, with the holiday season now just around the corner, you also can’t go wrong with catering from Johnny C’s — for parties large and small and for anything from a single tray of Momma’s Lasagna or Baked Penne to go with your Thanksgiving dinner to a fully catered meal, give Erik a call at the restaurant and talk to him about his many different menu options — from appetizers, pastas and pizzas, to salads, pretty much any type of sandwiches and more — you really should give him an opportunity to do at least some of the holiday cooking for you!
During our most recent visit, Erik told me that he had an order the next day for a variety of breakfast pizzas, “So, even though I hadn’t ever even tried to make a breakfast pizza, I said, ‘Why not?’ and came up with five different options — fried egg, sausage & cheese; Canadian bacon, hash brown & cheese; biscuit cinnamon roll, a biscuit, gravy & sausage and the scrambled egg, bacon & cheese shown on this page.”
I asked, “So, what did everyone say?”
“Everyone loved them,” he replied. I think the biscuit and gravy pie was the biggest hit, though.”
Johnny C’s serves beer and wine and has dine-in, take-out with online ordering, as well as delivery with Grubhub, Uber Eats, Seamless and Toast.
As it says on the Johnny C’s website, “Come and visit us at Johnny C’s Italian Eatery, where every bite is a tribute to our family heritage and a celebration of life, love, and good food.”
But, don’t just take our word for it — Johnny C’s has a 4.8-star (out of 5) overall rating on Google — on more than 600 reviews! As Charlene B. said in her 5-star review: “The food was AMAZING! The owner was great. He came out and talked to us and thanked us for coming. You can tell the heart he put into the restaurant & food. It was my first time coming and I told him I’d be back — two days later! I definitely found my new favorite,go-to Italian food. 10/10 recommend!”
For more information about Johnny C’s Italian Eatery 10970 Cross Creek Blvd. (at Morris Bridge Rd.), Suite A, is open for dinner only Monday-Friday, 4 p.m.-9 p.m. and for lunch and dinner on Saturday (11:30 a.m.-9 p.m.) and Sunday (3 p.m.-9 p.m.). For more information, call (813) 278-8020 or visit JohnnyCsItalianEatery.com.
