Hub At Lexington Update — Lex Nails, Cinnaholic & Bonchon To Open In May

If you still think The Hub at Lexington will be just like every other development in Wesley Chapel, you haven’t been paying enough attention to what’s already happening at this 40,000-sq.- ft., six-building center that is being developed by Courtney Bissett-Hayes and her brother Paul Bissett of Center Connect Development. 

With several of the first businesses now open at The Hub at Lexington and more opening this month (and others soon), you and your family will soon be able to “Sip, Savor and Socialize” at more than a dozen restaurants and retail shops. There will be a number of events — including a Grand Opening sometime in September of this year — some with live music, centered around The Hub at Lexington’s shade-providing artificial trees. 

So, what’s open now and what’s coming soon to The Hub? Here’s a quick rundown: 

Now Open! 

Headlines Barber Shop — The first tenant to actually open its doors (at 27053 Halter Loop) at The Hub was Headlines Barber Shop, a local chain which has about a dozen Tampa Bay-area locations (and 7,000+ 5-star reviews). 

Favian, the barber in the right photo on this page, is clearly a popular guy, as our Facebook post about the attractive-looking barbershop back on Mar. 19 had received more than 11,500 views by our press time. Fellow barbers Luis, Max and Martha also are available for bookings at Headlines’ Hub at Lexington location. For more info, call (813) 428-5034 or visit HeadlinesBarbersTampaBay.com! 

La Creacion Bistro — The first restaurant to open at The Hub.

The Clubhouse Golf Simulator — Only open for a couple of weeks at our press time, The Clubhouse (above) is owned by Wesley Chapel High grads (and brothers) Mark and Tyler Ward. Tyler says that he and Mark have been thrilled with the response to their new business so far, as more than 200 people had already come in to give it a try and several of those have already signed up for memberships. 

The Clubhouse, which allows you to “play” everything from Augusta National (home of The Masters) to local courses like Heritage Isles Country Club (the course in the photo), also will have local PGA teaching pros available to provide lessons. “Plus, it’s better than playing four hours in this Florida heat,” Mark says. 

In addition, although The Clubhouse doesn’t yet have its beer and wine license, Tyler says it is “coming very soon” and there also are snacks and soft drinks available for purchase, “and you can bring your own beer and even food in the meantime.” For more info, call (813) 904-2867 or visit Clubhouse.golf. 

Pet Wants — Pet Wants, which just opened at our press time, promises “Nutrition You Can Trust,” with fresh dog and cat food and treats, bones and natural chews, pet health and wellness products (like Nootie ear and dental wipes), toys and Pet Wants-created “Natural Spaw” products and more. The Hub Pet Wants franchise owner Nickole Davis, who previously owned All Good Things Gifts in the KRATEs, says that the chain is around 20 years old and today has about 100 locations, including either four or five in Florida. 

“It’s a really cool, fun place to shop for and with your pets,” Nickole says. “Come check us out!” For more info, call (813) 586-1440 or visit PetWantsWesleyChapel.com. 

Opening In May! 

Bonchon Korean Fried Chicken — (below) 

Cinnaholic Gourmet Cinnamon Rolls — This gourmet cinnamon bun chain (photo, left), which was founded in Berkeley, CA, in 2010, today has 85 locations in 26 U.S. states (four in Florida, including a location on S. Howard Ave. in Tampa) and could open around the same time as Bonchon. With 20 frosting flavors and lots of unique toppings, you can design your own Cinnaholic creation or choose from one of the chain’s bes-sellers, like “Cookie Monster” and “Campfire S’Mores.” For more info, visit Cinnaholic.com. 

Lexington Nail Lab — Although it had the first sign up (right) at The Hub several months ago, this upscale nail salon is finally getting ready to open (at 27105 Halter Lp., next to Bonchon) this month. According to its website, Lexington Nail Lab will offer “beautiful, long-lasting nails and a relaxing salon experience,” plus a personalized attention, professional service, a modern setting, cleanliness and hygiene. For more info, visit LexingtonNailLab.com or call (352) 691-6073. 

Still To Come! 

Saigon Pho Restaurant — Although the sign (left) only saying “Vietnamese Restaurant,” we spoke with the owners of the successful (and tasty!) Banh Mi restaurant at The Hub at Bexley, who confirmed both the name and that they also own the upcoming Saigon Pho, which they hope will open by sometime in July. 

And…Urban Crunch Creamery CafĂ©, Brew Bar Self Pour, Island Grill, Farmer’s Milk Gourmet Bakery, The Monks Desi-Chinese Indian Fusion Cuisine & Suncoast Charging. 

Bonchon Korean Fried Chicken To Open May 20!

Whether you already love crunchy Korean fried chicken or you’ve never tried it before, you have to try Bonchon Korean Fried Chicken when it opens at The Hub on Wednesday, May 20. 

I stopped in at the Bonchon location on E. Fletcher Ave., where owner and general manager Sam Takla was interviewing prospective employees for both stores and Sam was so excited that we were giving him some publicity that he not only refunded what I had already paid for two items but also brought out several other dishes, so photographer Charmaine George and I “would know just how delicious our food is.” 

He’s right. Even though I always order any kind of fried chicken without sauce on it (above), there are six different sauces (from Korean BBQ to spicy Yangnyeom) to choose from and our six-piece combo (four wings and two jumbo drumsticks) came with our choice of side. We chose cole slaw, but there’s also pickled radish. 

The chicken was crispy and juicy, the pork gyoza dumplings were excellent, too, and the Bulgogi beef bowl (left), sautĂ©ed with mushrooms, scallions, onions and sesame seeds, had just the right hint of sweetness. Sam also turned us onto the Japchae (glass noodles, red bell pepper, onions, spinach, mushrooms and bulgogi stir fried with soy garlic sauce), which Charmaine said was her favorite dish, plus a unique Mopo “corn dog,” which is actually mozzarella cheese wrapped in crispy breading, potato cubes and soy garlic on a stick, but no hot dog. We both loved the two-piece Korean donuts and their sweet cream dipping sauce. There are many more items on the menu I can’t wait to try, too! 

For more info, visit Bonchon.com. — GN

Bean Bar Co. Opens At AdventHealth WC

If you love The Bean Bar Co., located in The Shoppes at The Pointe plaza in Tampa Palms, and you also love working out, we have some great news for you! 

The Bean Bar Co. has now opened its newest location in the first floor lobby inside the Wellness Plaza at AdventHealth Wesley Chapel, with all of your favorite coffee, espresso and tea drinks, plus breakfast sandwiches, avocado toast and more! And, you don’t have to be a member at the Wellness Plaza to enjoy this open-to-the-public Bean Bar location! 

Also new inside the Wellness Plaza is a second Wesley Chapel location (the other is in The Shops at Wiregrass) of 3 Natives juice & smoothie bar. 

For info about The Bean Bar Co., visit BeanBarCo.com. For 3 Natives, visit 3Natives.com. — GN, photos by Charmaine George 

Food + Beer — Your Independently Owned, Elevated-Menu Sports Pub!

Photos by Charmaine George

Every time a new restaurant opens anywhere in or near New Tampa or Wesley Chapel, but especially anywhere near the Tampa Premium Outlets — since Jannah and I live across the street from that mall — we always get super-excited hoping that the newest place will end up being “our place.” 

But, since most of the restaurants that have opened are the same chain restaurants that open in every major suburb in this country, more often than not, we are disappointed. 

Our first glimmer of real hope came when Food + Beer opened in the former location of Shuckin’ Shack (in the same plaza as Chicken Salad Chick) towards the end of 2025. 

Yes, Food + Beer is still basically a sports pub, but it definitely has a much more interesting, diverse, elevated and tasty menu than any of the “similar” chains in our area. 

Food + Beer is a privately owned mini-chain that started in Sarasota in 2017 and the Lutz/Wesley Chapel location is the company’s eighth. The other locations are spread around Sarasota, Bradenton, Venice and Lakeland, with two more coming soon to Ellenton and West Tampa. Food + Beer was the brainchild of co-founders and friends Mike Whalen and Casey Daniels, who envisioned a casual place with lots of TVs and delicious comfort food conceived and made in a scratch kitchen. 

And yes, it has pretty much become mine and Jannah’s local “place.” We stop off regularly for a burger or some wings and quite a few times for one drink after driving home following a Tampa Bay Lightning game. The vibe is definitely upbeat and friendly and Jannah says the craft cocktails at the full premium-liquor bar are spot-on. 

So, What About The Food? 

I’m so glad you asked! Between us, Jannah, Charmaine and I have been through most of the menu, although there are seasonal additions every quarter. The company’s culinary director Justin Collins (top photo) definitely seems to love his job and the opportunity he has been given to experiment with different flavor combinations. 

“And, everyone loves our regular samplings when we come up with new menu items and give our people a chance to try them,” Justin says. 

The only drawback for me so far has been the fact that Food + Beer does all of its seafood in the same baskets, while all other non-seafood fried items are cooked in a separate basket. 

In other words, I can still eat the wings (which are outstanding!), the fries, the crisp sweet potato tots and the Cuban eggrolls (with tasty mojo pork, ham, pickles and Swiss cheese). Check. I can not, however, eat the fresh catch nuggets, crab Rangoon cheese sticks (right) or the current “Crab Fest” seasonal soft shell crab BLT — even though I’m not allergic to crab or grouper — because they are fried in the same baskets as the Buffalo shrimp, which is seriously a bummer. Soft shell crab is such a favorite of mine and you definitely don’t find it in most places, much less at most “sports pubs.” 

Starters — One of my favorite starters is the tender Mexican street corn (below), which is served on the cob, with chipotle mayo, paprika, cilantro and feta cheese. 

We all loved the unique tin can nachos, which are indeed served in a tin can (below right) and the chips are covered with tomatillo stewed chicken, white queso, pico de gallo, black beans and corn salsa, with lime crema and pickled onions. You might want to ask for help before flipping the can over to let all the chips fall out, although it is the best way I’ve seen to get all of the tasty nacho ingredients to mix. 

Jannah and I also definitely gave thumbs-up to the bacon ranch quesadilla and we did add the optional blackened chicken. The signature jalapeño ranch dipping sauce, “definitely gives everything a kick of flavor,” Casey told me when he was on hand for Food + Beer’s opening weekend. 

Nuggets + Wings — My favorite way to enjoy Food + Beer’s wings are to get the plain bone-in wings, which come out super-crispy, and then add whatever sauce you prefer on the side. In addition to the only semi-spicy “House Buffalo,” other sauces include “Stupid Hot,” garlic parmesan, Memphis BBQ, Carolina gold, Nashville hot, blackened and my two favorites — the sweet Thai chili and the teriyaki. 

We were all surprised how much we loved the “PB&J” wings (top left), which are coated in a combo of an Asian-style peanut sauce and a spicy jalapeño jelly that definitely has a kick. I again suggest a side of the jalapeño ranch dipping sauce, which pretty much goes with everything. 

I’m not usually the biggest boneless wing guy, but marketing director Cassi Knapik suggested we try the Buffalo chicken wedge (left), with iceberg lettuce, chopped red onion, cherry tomatoes, scallion, bacon jam, a 6-minute egg, House Buffalo nuggets and bleu cheese vinaigrette. And yes, all of that actually did work together nicely! 

Burgers — I’m not as into a lot of stuff on my burgers as some people, but I am partial to the basic cheeseburger and the Okeechobee Smash burger (with “a whole lotta onions”) at Food + Beer. But, Justin turned me on to a new favorite — the meatball smash burger (right), which is a seasoned patty with caramelized marinara, mozzarella, fresh basil and a zesty parmesan-crusted brioche bun. I’m definitely ordering extra marinara on the side of this one next time! 

Handhelds — My favorites are the Legalize Marinara (with scratch fried chicken, marinara, mozzarella, basil & parmesan on a garlic hoagie) and the “That Jawn!” cheesesteak, with shaved ribeye, caramelized onions and house yellow (cheese) “whiz,” although I also had it once with mozzarella — and liked it even better! (I know, Philly fan is threatening to hurt me for that one.) 

But, Jannah’s favorite things on the entire menu are the birria tacos (left) — grilled braised beef, Monterey Jack and cotija cheeses, plenty of cilantro, red onion and of course, a traditional consommĂ© dip. I’ve heard people rave about the Cubano and the Nashville hot chicken sandwiches, too, but I haven’t sampled those yet. The “Malibu Barbie” wrap — with chicken breast, bacon, avocado, pico de gallo, spring mix, bibb lettuce and honey-lime vinaigrette in a whole wheat wrap — is definitely on Jannah’s radar. 

Bowls & EntrĂ©es — We liked the stewed chicken burrito bowl, but my favorite so far has been the tasty Korean bulgogi beef bowl (below right), served over sticky rice with kimchi, pickled veggies and cucumbers, topped with a sunny-side- up egg and sesame seeds. The bulgogi beef is tender and has such a great, semi-sweet flavor. 

Platters — These all have items I can’t sample, but there’s one with 6 Buffalo nuggets and 5 fried colossal shrimp, another with five Buffalo bone-in wings and 5 shrimp, and the “Florida Man,” with PBR-battered grouper, gator bites and five shrimp. Please let me know if you try one! 

Desserts — There are three deliciously different indulgences, each offering a different style of decadence. First, there’s the “S’more What?,” with a double fudge brownie, graham cracker and torched marshmallow Fluff. 

Not feeling chocolatey? How about a bananas Foster ice cream sandwich, which is a Nightingale banana pudding ice cream sandwich with banana caramel sauce infused with Misguided Red Sky Rum, brulĂ©ed banana and chopped pecans — oh, and a 151 rum flambĂ© (this one’s for ages 21 + older only). 

But, my surprise favorite, because I’ve never really been a red velvet guy, are the fried red velvet Oreos (above). They’re dipped in red velvet batter, fried and topped with cream cheese icing and powdered sugar. The cookies retain some crunch but the Oreo cream inside becomes almost liquefied. Yum! 

Daily Specials, Happy Hour & More — Food + Beer also offers a number of different specials, including Burger Monday, when a basic cheeseburger + fresh-cut fries costs just $6.99 every Monday (dine-in only). There’s also Trivia Wednesday: starting every Wednesday at 6:30 p.m.; and Wing Thursday, with 89Âą bone-in or boneless wings every Thursday (also dine-in only). 

Food + Beer’s Weekend Brunch is every Saturday & Sunday, 10 a.m.-3 p.m., and features a Bottomless Mimosa Bar that lets you build-your-own, with multiple juice options and add-ons like gummy bears, strawberries, blueberries etc; available during weekend brunch only. 

The brunch menu includes so many great items, many of which we still haven’t tried (but are kicking ourselves for), including chicken & red velvet waffles, and the “Big Country,” with country-fried chicken breast over a split, griddled biscuit with sausage gravy, two eggs cooked to order and your choice of bacon or sausage, just to name a couple. 

Lunch Specials at Food + Beer are offered Monday-Friday, 11 a.m.-3 p.m., and range from just $8–$10. 

The New Happy Hour Menu offers daily drink specials from 3 p.m.-7 p.m. and 10 p.m.- close (including $3 “cheap ass” draft beers, $4 wells, $5 calls and $6 premium liquor & margaritas), plus new food specials from 3 p.m.-6 p.m. & 10 p.m.-close — and $5–$8 “bites” like pretzel bites, fried pickles, house Buffalo boneless wings, bacon ranch quesadilla and chips & queso. 

Unfortunately, specialty cocktails like Jannah’s favorite Strawberry Feels Spritz (left) and “Casey’s PK” (above right), a unique take on a piña colada, aren’t offered at Happy Hour prices. 

Late Night: Food + Beer stays open late, with food served until 1 a.m. or later every night — for everyone, not just you hospitality folks! 

In other words, there’s a lot to like about Food + Beer (25026 Wesley Chapel Blvd. extension). For more info, visit EatFoodDrinkBeer.com or call (813) 815-8001 — and please tell ‘em I sent you! 

Five Guys On County Line Rd. Has Closed

If you’ve recently driven by the Five Guys Burger & Fries located across the parking lot from Fresh Monkee, and next to the Max’s Pet Market & Salon (photo) at 6431 E. County Line Rd. in New Tampa, you’re already aware that this location — which is hidden from view from both Bruce B. Downs (BBD) Blvd. and County Line Rd. — has closed (its last day was Mar. 15). 

One of the other store owners in the same plaza told me that they had heard that this location was Five Guys corporate-owned and that, “The company apparently looked at the store’s numbers and decided that it was time to just shut it down.” 

The same store owner also said that, “They literally came here on [Mar. 16] and took out most of the equipment, tore down the sign, packed it all onto a truck and drove away.” 

We also have now been told by multiple sources that a Middle Eastern shawarma shop is expected to move into the now-empty Five Guys, although no one yet knows exactly when the new eatery is planning to open or its name. 

In the meantime, please note that Five Guys not only still has more than 1,900 locations in operation around the world, it actually is expanding those numbers. 

For New Tampa and Wesley Chapel residents who still need their Five Guys burger, fries, shakes and unlimited peanuts “fix,” the franchised locations at 25599 Sierra Center Blvd., across S.R. 56 from the Tampa Premium Outlets, and at 28894 Wesley Chapel Blvd./S.R. 54, in Wesley Chapel, are both still very much open and hoping to see you soon. 

We’ll keep you posted about the restaurant planned for the now-vacated Five Guys space. 

For ordering and more information about Five Guys Burgers & Fries, visit FiveGuys.com. — GN 

Florida Avenue Brewing Company — So Much More Than Just A Great Local Brewery!

Photos by Charmaine George

I remember being so pumped when Florida Avenue Brewing Company first opened its second location (the original is still in Seminole Heights) in the former location of Sports + Field on S.R. 56 in Wesley Chapel near the end of 2020, as the Covid-19 pandemic was winding down. The on-site brewery (more on that below) wouldn’t be operational for almost another year, but it was exciting to me that Florida Ave. was a big, non-chain real restaurant with an elevated, better-than-sports-bar menu that included items that became instant favorites of mine — such as Chinese sticky ribs and Korean-style bibimbap bowls, to name just two. 

But, the restaurant was just really finding its way at that time and has since been through, “I believe, five executive chefs since then,” says general manager Monroe Brown (left in top photo), who was a server and mostly bartender at the location when it first opened. “But, we’re really happy with the most recent version of the menu and our current executive chef — Baxter McManamy.” (right in the same photo) 

I’ll have to second that, even though both of those early favorite dishes of mine are no longer offered. And, despite having been with Florida Ave. for about a year now, Baxter isn’t taking credit for most of the new menu items, although he will say that he’s tweaked some of the recipes and given his sous chefs an opportunity to present new ideas to make the menu better, too. 

All I can tell you is that the new formula is working. Jannah and I honestly avoided Florida Ave. the last couple of years because it seemed like it was turning into just another sports pub, but…. 

Check It Out Now! 

If you check out the food pictures on this page, I think it’s pretty clear that Baxter, Monroe, the Derby family — Anthony, Amanda and their mom, Toni — and Florida Ave. are definitely back on the right track food-wise. 

In the top photo on this page, Monroe is holding a super-tasty new Rice & Bean Bowl, with adobo rice, “Rollin’ Derby” black beans, avocado and pickled red onions with “bistro steak,” Baxter says. “It’s a little tougher than filet mignon, but has a flavor similar to NY strip.” 

Speaking of Baxter, he’s holding a tasty double-patty Florida Ave. Smash Burger, with sautĂ©ed onions, bacon, American cheese and roasted jalapeño aioli on a brioche bun and a side of loaded hand-cut fries. Every burger on the menu also is made to pair with one of Florida Ave.’s beers, including the burger I mentioned, which the menu says should be paired with a Flipa American IPA, but that’s really up to you. 

If you’re looking for something a little more unique, perhaps try my favorite new menu item that photographer Charmaine George and I sampled on our most recent visit — the Gulf Coast mahi Fish ‘N’ Chips (left). I’ve never seen any restaurant use mahi for fish & chips, but it was beer-battered (“We beer-batter a lot of our dishes,” Baxter said. “Why wouldn’t we?”), super-crisp and snow-white inside. Oh, and it was frickin’ delicious, too. It didn’t even need the house-made tartar sauce served with it. 

Speaking of fresh, before we move on, Monroe and Baxter invited me into Florida Ave.’s super-clean kitchen and showed me that while there are two huge, walk-in refrigerators in there, the freezer is about the size of one of the little ones you’d find in your neighbor’s garage. 

“We just really don’t freeze anything here,” Baxter said. “We make most everything fresh.”

Another one of my new favorite options is the General Tso’s cauliflower (right). It’s served crispy outside, tender inside and the General Tso’s sauce is sweet and a little spicy. I probably will order the spicy aioli on the side next time, just to keep the cauliflower at its peak crispness. 

Another new favorite of mine is the new French onion dip handheld (below left). It features shaved ribeye, mozzarella and provolone, with a zesty horseradish cream on a toasted Amoroso roll. But, the big difference is the French onion broth that really gives this particular French dip a flavor all its own. 

That same delicious onion flavor is encased in Florida Ave.’s tasty crock of French onion soup (above right), which properly covers the broth and toasted bread with a combo of melted mozzarella and provolone cheese, which almost mimics the more traditional taste of French gruyere. 

Another recent addition is the Seasonal Grazing Board (left). For March, this selection of artisanal bites included Irish-style sausage, pretzel bites, kalamata olives, two kinds of cheese, red onions and a chunky tomato chutney. The seasonal board is made to pair with a four-beer flight. If you’re a beer drinker (I’m really not), this is a great way to start your meal, especially with a group of friends. Of the four brews shown with the grazing board, my favorite was the Dead Parrot light lager, but Charmaine preferred the Luminescence Hazy IPA. 

And, although I’m not a big salmon eater and can’t eat shrimp, Charmaine raved about both the BLT salad (below right) — with chopped romaine hearts, candied bacon, blue cheese crumbles, heirloom cherry tomatoes, chives, ranch dressing and balsamic glaze — which she had topped with blackened salmon that she said was flaky and delicately spiced; and the grilled Coastal Lime Shrimp tacos (top left). She loved the tequila lime aioli slaw and the fresh pico de gallo on top of the tacos, too. 

Even though we didn’t have room for dessert, we both still made room because the two house-made Florida Ave. desserts we sampled were both just so good! 

Charmaine’s favorite was the warm coconut cake (below left), which swims in a pool of delicious rum sauce and is topped with grilled pineapple and whipped cream. Decadent. 

But, my new favorite dessert is the Basque (Spanish-style) cheesecake (below right). The menu calls it “irresistible” and that’s pretty spot-on. The tender crust has a delicious char, but the cheesecake itself is as creamy as a true NY-style, but not as dense, and as light and airy as an Italian-style ricotta-based cheesecake, but with a better texture and flavor. It didn’t need the fresh berry coulis, but the end result was spectacular! 

But, What If We Want To Drink? 

I’m so glad you asked. Jannah and I always sit in the comfy high-top bar chairs at Florida Ave., which has a big advantage over most other breweries in that it has a full, premium liquor bar, not just beer and wine. So, even though neither of us are partial to the interesting selection of Craft Cocktails on the menu (she would get the “That’s My Jam,” with Tito’s vodka and a tropical syrup flavor, but would substitute club soda for the Regatta ginger beer it comes with), she has had excellent Cosmos at the bar and my Jameson on the rocks is always perfect. However, you Old Fashioned lovers will probably flip for the variety of “Cask Crafted” Old Fashioneds. 

Florida Ave. also recently added a “Taproom Brunch” every Saturday & Sunday, 11 a.m.-3 p.m., with items like warm French toast bites, avocado toast, a breakfast flatbread (with sausage, bacon, scrambled eggs, pico de gallo, borracha salsa and shredded mozzarella, topped with micro cilantro) and more. The brunch menu also includes bottomless mimosas and “bromosas” (OJ with your choice of Florida Ave.’s Dead Parrot, Luminescence Hazy IPA or You’re My Boy Blue). There’s even a mimosa flight served with four different kinds of juice. 

For lunch every weekday, 11 a.m.-3 p.m., Florida Ave. offers a “Pint & Plate” lunch, with your choice of soup or salad, paired with one of five different main courses (a flatbread, smash burger, tacos, a chicken Caesar wrap or a chicken parm or Milanese Brew Pub Sub) and one free draft beer, or soft drinks or coffee, for just $15. 

For “Hoppy Hour” (Mon.-Fri., 3 p.m.-6 p.m. and all night on Wed., from 3 p.m.-close), Florida Ave. offers its year-round draft beers for $5.25, specialty rotating draft beers from $6.25, sparkling, white or red house wines for just $6 and well & specialty cocktails for $7. There’s also a variety of Hoppy Hour “bites” for $5 (for cheese curds, loaded fries, crispy cauliflower & more), for $7 (for flatbreads or chicken wings) or for $9 (for tacos or Nashville chicken sliders). 

And, of course, Florida Ave. also has a great fenced-in open area out back, with its own bar and table service, as well as arcade games inside for the kids, plus private indoor areas for catered meetings and events. 

Now, let me see…what I am forgetting? 

Of course…BEER! Not only is the Wesley Chapel Florida Ave. one of the largest independent breweries in Florida, which provides cans of its now-famous brews, ciders and seltzers to other bars, it offers a huge variety of its rotating, house-brewed beverages to its happy customers. 

But, don’t take my word for it. Florida Ave. has more than 1,200 5-star reviews on Google, including Sabine M., who wrote, “This has to be one of the best breweries in the area. Every beer is delicious….They have amazing lunch deals…really cool space. A great place to meet up with friends.” 

And, every Saturday, you can even bring your group on a tour of the brewery for just $12 per person, which includes a beer and a souvenir pint glass. You must be 21 for the tours, all sales are final and they should be booked in advance. 

As Monroe says, “If it’s been a while, come give us another try!.” 

Florida Ave. Brewing Co. is located at 2029 Arrowgrass Dr. For more info, call or send a message to (813) 452-6333, visit FloridaAveBrewing.com or see the ad below for a FREE “Fourcaster” Appetizer Sampler!