Now Open At Former New Tampa Wendy’s — House Of Biryanis & Kebabs

People have been asking us for years — and posting questions online — about whether anything was ever coming to the former Wendy’s location at 19430 Bruce B. Downs (BBD) Blvd. Until now, we didn’t have any answers. 

The replacement for Wendy’s is a local link in a small but growing chain of 35 halal Indian/South Asian restaurants called House of Biryanis & Kebabs (HBK) — and, three days after the restaurant’s ribbon-cutting event with Tampa City Councilman Luis Viera on July 6 (above right), photographer Charmaine George and I were treated to a number of delicious dishes by the restaurant’s five local franchise owners, led by Satya Meka (left in photo) and Karthik Achanta (right in same photo). And yes, we thoroughly enjoyed everything we sampled. 

The three appetizers we indulged in were the most uniquely garlicky Murgh Malai Kebabs (top photo),which were chunks of chicken served fajita-style on a sizzling dish, followed by a spicy Mongadu Gobi (cauliflower, bottom left). Next was an order of Onion Samosas (bottom right), which were different than most Indian samosas I’ve had before, as the tasty onions and potatoes were wrapped in a crisp, spanakopita-style, almost-cellophane-like crust and were not spicy at all. 

“We can vary the spice on any of our dishes,” Satya told us. “But, these authentic recipes use the same quality ingredients and taste the same at every HBK location (most of which are along the East Coast and in the Midwestern U.S., with one location in Manchester, England).” 

Of course, we had to try one of the restaurant’s signature biryanis — the HBK Special Chicken Biryani (right photo), which combines spicy, long-grain rice, a hard-cooked egg and a side of zesty, slightly sweet red curry chicken. 

Our friend Prahlad Madabushi, who introduced us to the owners and is a vegetarian himself, also had us sample a mild mixed-veggie curry that also was excellent. 

Our final sample (left photo) was HBK’s traditional, thick, creamy butter chicken, which we savored with three different varieties of naan flatbreads — butter, garlic and the spicy (but not too) “Bullet Naan” shown bottom right of the page. The naans were all pillowy soft, with a slightly crispy edge perfect for indulging in the butter chicken. I also loved the true Masala Chai tea and Charmaine and I both gave thumbs-up to the Thums Up soda (the Indian version of Coca-Cola now owned by Coke) and the house-made, creamy Mango Lassi. 

In other words, even with its supposedly limited “soft opening” menu, HBK has a lot to offer those looking for authentic (mostly South) Indian cuisine. There’s also lamb, goat, paneer (cheese) and other dishes we will definitely return to try sometime soon. 

For more information about House of Biryanis & Kebabs, visit HBKTampa.com or call (813) 388-6777.

1916 Irish Pub Opens In Former Beef O’Brady’s Location On WC Blvd.

Although it doesn’t look that different inside (above photo) from the Beef O’Brady’s that it has now replaced, the new 1916 Irish Pub we first told you about last issue is now open at 27315 Wesley Chapel Blvd. (at Old Pasco Rd.), in the Towne Centre at Wesley Chapel plaza that had long been home to Winn-Dixie. 

And yes, 1916 is an upgrade over Beef’s menu-wise, at least in one editor’s opinion. 

Owner Chuck Jamieson, who also owns 1916 Irish Pub locations in Brandon, Plant City and Lakeland, says that his goal was always to create an Irish pub with an upgraded menu — he also owns Second Plate Catering — and Jannah, photographer Charmaine George and I agree that he is already achieving that goal. 

To date, we’ve sampled three of 1916’s Irish favorites and we all gave them thumbs-up — the haddock fish & chips (right), the Rebel’s Reuben (tasty corned beef, sauerkraut, melted Swiss cheese and house-made Thousand Island dressing; below left) and my favorite of the three, the Irish stew in a garlicky sourdough bread bowl (bottom right). The stew has marinated braised beef, slow-cooked in red wine, Guinness and house brand demi-glace, with celery, carrots and onions and topped with creamy mashed potatoes. And, the regular and parmesan fries and tater tots were all extra-crispy and were definitely addictive. 

But, perhaps our favorite dishes so far have been the bruschetta appetizer (below left, the melted mozzarella was a unique touch), the Irish Lamb Jam (a tasty take on a traditional gyro sandwich, bottom left) and the crisp-crusted meat lover’s flatbread (below right). 

1916 has a full-liquor bar and lots of beers on tap, plus different specials every day — from $6.99 burgers on Monday to Trivia and $6.99 wings on Wed. and $3 mimosas for Sat. & Sun. brunch — and Chuck says that, in addition to a Grand Opening celebration on Friday, June 24, 6 p.m., there will soon be live music and more. “We want to be your neighborhood hangout,” he says. “Come give us a try!” 

For more information, call (813) 991- 4747 or visit 1916IrishPub.com. 

Check Out The Wesley Chapel Theater Group’s 2nd Annual ‘One-Act Festival!’

Submitted to the Neighborhood News 

A scene from “Zoe’s Party” by Lois Findlay. (Photos provided by Wesley Chapel Theater Group)

What do an elephant in a train station, a Beanie Baby, an unexpected visitor, a Florida hurricane and a grown man who believes in Santa Claus all have in common? They’re all integral parts of the Wesley Chapel Theater Group (WCTG)’s second annual One-Act Festival — Seven plays. Seven stories. One unforgettable afternoon of theater. 

This year’s One-Act Festival features seven original short plays by talented Florida playwrights. Directed and performed by local artists, this unique collection showcases some of the most creative original storytelling that can be found throughout our state. 

Audiences will enjoy an eclectic mix of both comedy and drama, with each 10-minute play offering a one-of-a-kind story. With everything from laugh-out-loud moments to heartfelt, thought-provoking scenes, this year’s One-Act Festival is sure to have something for everyone. It is a celebration of new works, local voices and the power of live theater to entertain, inspire and connect communities. 

A scene from “On the Likelihood of Elephants” by Brian S. Brijbag, Esq.

This year, WCTG took in more than 50 play submissions. 

“Narrowing it down to seven shows was not easy,” says WCTG spokesperson Samantha Grahn. “We feel that we have an exceptional lineup. We are especially excited to welcome back playwrights Jessica Burchfield and Keith Whalen, whose works were featured in last year’s production. This collection of shows explores themes of family, enduring friendship and the moments that remind us not to take ourselves too seriously. It is truly a festival you won’t want to miss!” 

This year’s Featured One-Act Plays include: 

‱ “Twelve Books” by Philip Middleton Williams 

‱ “Finding Help” by Marj O’Neill-Butler 

‱ “Zoe’s Party” by Lois Findlay 

‱ “On the Likelihood of Elephants” by Brian S. Brijbag, Esq. 

‱ “Priceless” by Samara Siskind 

‱ “Non-Weight Bearing” by Jessica Burchfield 

‱ “Coming to Town” by Keith Whalen 

Both performances of the 2026 “One Act Festival” will be held at the Starkey Ranch Theatre Library Cultural Center, located at 12118 Lake Blanche Dr., Odessa — on Saturday, July 18 & Sunday, July 19, both at 2 p.m. Tickets, which cost $15 for students and seniors and $20 for general admission, may be purchased at WesleyChapelTheaterGroup.org. 

For additional information, scan the QR code in the advertisement below or visit WesleyChapelTheaterGroup.org. 

Welcome To New Grill At Morris Bridge Executive Chef Zach Thorpe

Photos by Charmaine George

You have to hand it to Frank Gouveia, the owner of The Grill at Morris Bridge, which has been one of my two favorite restaurants in New Tampa since it first opened back in late 2021. 

The restaurant has gone through several chef changes — including losing the most recent chef Mike Touranjoe, who left to become a top chef at a cruise line — but Frank seems to have no problem finding outstanding new talent to lead the restaurant’s culinary team. 

The latest case in point is new Executive Chef Zach Thorpe (at right in top right photo, with Frank), who moved to the Tampa Bay area from Phoenix, AZ, five years ago. Zach was most recently a sous chef at Caretta on The Gulf at the Sandpearl Resort in Clearwater and he says he is excited for his first opportunity to be an Executive Chef. 

“What appeals to me most at The Grill is the chance to use my creativity,” Zach says. “I feel like menu changes are necessary. I look forward to putting my mark on this restaurant in a good way and hope everyone will love my food and the atmosphere we try to create here at The Grill.” He adds that his favorite cuisine types are both Southern and Southwestern American. 

“Currently, my favorite items to make off the menu are the shrimp scampi and the ribeye steak,” he says, but he also is already using his creativity on a constantly-changing “Chef’s Features” menu. 

On our most recent visit, Jannah, photographer Charmaine George and I were able to sample three of those Chef’s Features — and we’re hoping that all three will stay on the menu. 

We started our meal with Chef Zach’s refreshing and tasty Watermelon Salad (top left), which combined slices of seedless fresh watermelon, spring mix, pickled Fresno chiles, a slightly sweet blueberry compote, feta cheese, pepita (pumpkin) seeds and a delicate white balsamic vinaigrette. 

We all also loved the blackened chicken linguine (above right), which had roasted tomatoes, peas, bacon and a light Alfredo sauce that was creamy the Italian way, without being loaded with heavy cream. The blackened chicken had just the right amount of spice, too. 

My favorite of the specials was the braised lamb shank (left) which was topped with a rich, savory and slightly sweet port wine reduction and the tastiest, crispiest yucca frites I’ve sampled and fresh broccoli. The lamb was so tender you barely needed a knife to cut it. 

I’m also hoping that the crispy pork belly with sweet potato purĂ©e, bourbon caramel sauce and candied pecans and the lump blue crab cake (with charred lemon aji Amarillo aioli, jicama, Kohirabi slaw and scallions) will either both be added to the regular menu or at least stick around long enough for us to try them. 

But, speaking of seafood (and the regular menu), Charmaine also was able to sample the seafood risotto (below left), which included large shrimp, scallops and a lobster claw, in a lobster cream sauce and micros greens. Charmaine said the seafood was “perfect” and she loved the overall flavor of the risotto. 

And, even though we all already loved several of The Grill’s famous “Southshore Bar Pizzas,” we tried one we hadn’t had before — the spicy “New Bedford” pizza (above right), which was topped with hot chicken, onions, scallions and spicy peri-peri sauce. If you’re a beer lover, this super-crisp-crusted New England-style beauty is a perfect complement to a Sam Adams seasonal draft or any of The Grill’s other draft, bottled or canned beers. 

Speaking of great bar-friendly food, if you want to watch a World Cup soccer match, The Grill’s bar (right) is a great place to talk “futbol” with other local fans and enjoy an order of crispy grouper bites, mushroom arancini (rice balls) or one of the menu’s many great “Handhelds,” from a ground brisket, short rib and chuck smash burger to a fried, blackened or Nashville hot chicken sandwich to an excellent shaved ribeye sandwich (below left), which is topped with caramelized onions and Swiss cheese on an amoroso roll and served with au jus for dipping. 

And, The Grill also has more upscale regular menu items, like the seared Florida grouper (bottom left), served on a bed of goat cheese and pea risotto, with a confit of baby vegetables. The Grill’s fresh fish and the filet mignon and NY strip steaks have always been among mine and Jannah’s favorites in the area and the prime rib (available Fri.-Sun. only) also is extremely tender and seasoned just right. 

Other favorite menu items of ours at The Grill include the meatballs and the spinach & artichoke dip “Shareables,” the New England clam chowder, the grilled Caesar salad and the braised beef short ribs in cabernet demi-glace. 

If you’re craving dessert, we’re still partial to the Chef’s cheesecake, but we tried the bourbon-glazed chocolate chip bread pudding (below right) and even though I’ve never been the biggest bread pudding fan, it was delightfully dense, not overly sweet and topped with house-made bourbon glaze, a streusel swirl and a scoop of vanilla ice cream. Truly delish! 

Jannah absolutely loves The Grill’s sparkling French (with Grey Goose vodka, Chambord, LaMarca prosecco and pineapple juice) and strawberry basil martinis and, of course, not only does The Grill have my Jameson, but on this most recent visit, I tried a super-smooth Dunbrody Irish whiskey and will almost definitely be enjoying it on my next visit to the Grill, too. 

We don’t usually drink wine when we visit The Grill, but I firmly believe Frank, who was previously in the wine distribution business, has assembled the largest and best wine list in the area, with more Italian reds (Barolos, a Brunello, etc.), California pinot noirs and chardonnays and sparkling options than you’ll find anywhere in New Tampa or Wesley Chapel. 

And, The Grill’s wine dinners are legendary and always sell out, so keep your eyes peeled or call to reserve your spot at the next one! Or, to elevate your next event, call Frank about The Grill’s catering. 

The Grill at Morris Bridge (10920 Cross Creek Blvd.) is open every day for dinner, and for brunch/lunch and dinner on Sat. and Sun. For more info, call (813) 388-5353, visit TheGrillatMorrisBridge.com, or email Frank at info@thegrillatmorrisbridge.com. 

K-Crunch Fried Chicken Opens At The KRATEs

The Korean fried chicken craze is not only sweeping the country, but also Wesley Chapel. 

It started slowly locally, almost two years ago, with Sweet Krunch, located in the Shoppes at New Tampa of Wesley Chapel plaza on Bruce B. Downs Blvd. south of S.R. 56. 

Then, just a couple of months ago, we first told you about the opening of Bonchon Korean Fried Chicken at The Hub at Lexington. 

Of course, both of those are local links in growing regional (Sweet Krunch) or international (Bonchon) chains. But now, the former location of multiple Indian restaurants — and Chicken Boss and TJ’s Hot Dogs before them — at 5888 Grand Oro Ln., in the KRATE at the Grove container park (it most recently was Curry Club), is now K-Crunch Fried Chicken, Bowls & Fries, an independently owned Korean fried chicken place that, based on my first visit, has super-crunchy fried chicken and tasty seasoned fries (above photo). 

Of course, it remains to be seen if K-Crunch can succeed where those other places have failed, but you should definitely go check it out for its “Bold Flavors & Good Vibes!” 

For more info about K-Crunch, call (813) 550-8243. — GN