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 donāt 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. ā GN, photos by Charmaine GeorgeĀ
Every time a new restaurant opens anywhere in or near New Tampa or Wesley Chapel, but especially anywhere near the Tampa Premium Outlets ā since Jannah and I live across the street from that mall ā we always get super-excited hoping that the newest place will end up being āour place.ā
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 Shuckinā 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 āsimilarā 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 companyās 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 Jannahās local āplace.ā 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?
Iām 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 companyās 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.
āAnd, everyone loves our regular samplings when we come up with new menu items and give our people a chance to try them,ā 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 āCrab Festā seasonal soft shell crab BLT ā even though Iām not allergic to crab or grouper ā 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 donāt find it in most places, much less at most āsports pubs.āĀ
Starters ā 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 Iāve seen to get all of the tasty nacho ingredients to mix.Ā
Jannah and I also definitely gave thumbs-up to the bacon ranch quesadilla and we did add the optional blackened chicken. The signature jalapeƱo ranch dipping sauce, ādefinitely gives everything a kick of flavor,ā Casey told me when he was on hand for Food + Beerās opening weekend.
Nuggets + Wings ā My favorite way to enjoy Food + Beerās 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 āHouse Buffalo,ā other sauces include āStupid Hot,ā garlic parmesan, Memphis BBQ, Carolina gold, Nashville hot, blackened and my two favorites ā the sweet Thai chili and the teriyaki.
We were all surprised how much we loved the āPB&Jā wings (top left), which are coated in a combo of an Asian-style peanut sauce and a spicy jalapeƱo jelly that definitely has a kick. I again suggest a side of the jalapeƱo ranch dipping sauce, which pretty much goes with everything.Ā
Iām 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!Ā
Burgers ā Iām 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 āa whole lotta onionsā) at Food + Beer. But, Justin turned me on to a new favorite ā the meatball smash burger (right), which is a seasoned patty with caramelized marinara, mozzarella, fresh basil and a zesty parmesan-crusted brioche bun. Iām definitely ordering extra marinara on the side of this one next time!Ā
Handhelds ā My favorites are the Legalize Marinara (with scratch fried chicken, marinara, mozzarella, basil & parmesan on a garlic hoagie) and the āThat Jawn!ā cheesesteak, with shaved ribeye, caramelized onions and house yellow (cheese) āwhiz,ā although I also had it once with mozzarella ā and liked it even better! (I know, Philly fan is threatening to hurt me for that one.)
Platters ā These all have items I canāt sample, but thereās one with 6 Buffalo nuggets and 5 fried colossal shrimp, another with five Buffalo bone-in wings and 5 shrimp, and the āFlorida Man,ā with PBR-battered grouper, gator bites and five shrimp. Please let me know if you try one!
Desserts ā There are three deliciously different indulgences, each offering a different style of decadence. First, thereās the āSāmore What?,ā with a double fudge brownie, graham cracker and torched marshmallow Fluff.
But, my surprise favorite, because Iāve never really been a red velvet guy, are the fried red velvet Oreos (above). Theyāre 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 ā 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). Thereās also Trivia Wednesday: starting every Wednesday at 6:30 p.m.; and Wing Thursday, with 89Ā¢ bone-in or boneless wings every Thursday (also dine-in only).
Food + Beerās 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 havenāt tried (but are kicking ourselves for), including chicken & red velvet waffles, and the āBig Country,ā 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 $8ā$10.
The New Happy Hour Menu offers daily drink specials from 3 p.m.-7 p.m. and 10 p.m.- close (including $3 ācheap assā 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 ā and $5ā$8 ābitesā like pretzel bites, fried pickles, house Buffalo boneless wings, bacon ranch quesadilla and chips & queso.
Unfortunately, specialty cocktails like Jannahās favorite Strawberry Feels Spritz (left) and āCaseyās PKā (above right), a unique take on a piƱa colada, arenāt offered at Happy Hour prices.Ā
Late Night: Food + Beer stays open late, with food served until 1 a.m. or later every night ā for everyone, not just you hospitality folks!
In other words, thereās a lot to like about Food + Beer (25026 Wesley Chapel Blvd. extension). For more info, visit EatFoodDrinkBeer.com or call (813) 815-8001 ā and please tell āem I sent you!
If youāve recently driven by the Five Guys Burger & Fries located across the parking lot from Fresh Monkee, and next to the Maxās Pet Market & Salon (photo) at 6431 E. County Line Rd. in New Tampa, youāre already aware that this location ā which is hidden from view from both Bruce B. Downs (BBD) Blvd. and County Line Rd. ā 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, āThe company apparently looked at the storeās numbers and decided that it was time to just shut it down.ā
The same store owner also said that, āThey 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.ā
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 āfix,ā 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.
Weāll 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. ā GNĀ
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) wouldnāt 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 ā 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, āI believe, five executive chefs since then,ā says general manager Monroe Brown (left in top photo), who was a server and mostly bartender at the location when it first opened. āBut, weāre really happy with the most recent version of the menu and our current executive chef ā Baxter McManamy.ā (right in the same photo)
Iāll 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 isnāt taking credit for most of the new menu items, although he will say that heās 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 itās pretty clear that Baxter, Monroe, the Derby family ā Anthony, Amanda and their mom, Toni ā and Florida Ave. are definitely back on the right track food-wise.Ā
In the top photo on this page, Monroe is holding a super-tasty new Rice & Bean Bowl, with adobo rice, āRollinā Derbyā black beans, avocado and pickled red onions with ābistro steak,ā Baxter says. āItās a little tougher than filet mignon, but has a flavor similar to NY strip.ā
If youāre 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 ā the Gulf Coast mahi Fish āNā Chips (left). Iāve never seen any restaurant use mahi for fish & chips, but it was beer-battered (āWe beer-batter a lot of our dishes,ā Baxter said. āWhy wouldnāt we?ā), super-crisp and snow-white inside. Oh, and it was frickinā delicious, too. It didnāt even need the house-made tartar sauce served with it.Ā
Speaking of fresh, before we move on, Monroe and Baxter invited me into Florida Ave.ās 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 youād find in your neighborās garage.
āWe just really donāt freeze anything here,ā Baxter said. āWe make most everything fresh.ā
Another one of my new favorite options is the General Tsoās cauliflower (right). Itās served crispy outside, tender inside and the General Tsoās 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 thisĀ particular French dip a flavor all its own.Ā
That same delicious onion flavor is encased in Florida Ave.ās 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.Ā
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 youāre a beer drinker (Iām 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.Ā
And, although Iām not a big salmon eater and canāt eat shrimp, Charmaine raved about both the BLT salad (below right) ā with chopped romaine hearts, candied bacon, blue cheese crumbles, heirloom cherry tomatoes, chives, ranch dressing and balsamic glaze ā 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.Ā
Even though we didnāt have room for dessert, we both still made room because the two house-made Florida Ave. desserts we sampled were both just so good!
Charmaineās 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.Ā
But, my new favorite dessert is the Basque (Spanish-style) cheesecake (below right). The menu calls it āirresistibleā and thatās 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 didnāt need the fresh berry coulis, but the end result was spectacular!Ā
But, What If We Want To Drink?
Iām 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 āThatās My Jam,ā with Titoās 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 āCask Craftedā Old Fashioneds.
Florida Ave. also recently added a āTaproom Brunchā 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 ābromosasā (OJ with your choice of Florida Ave.ās Dead Parrot, Luminescence Hazy IPA or Youāre My Boy Blue). Thereās 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 āPint & Plateā 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 āHoppy Hourā (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. Thereās also a variety of Hoppy Hour ābitesā 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, donāt take my word for it. Florida Ave. has more than 1,200 5-star reviews on Google, including Sabine M., who wrote, āThis 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.ā
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, āIf itās been a while, come give us another try!.ā
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 āFourcasterā Appetizer Sampler!
The signage (photo) is now up outside of the Wesley Chapel/Lutz areaās first of two Cava restaurants ā in the former Mod Pizza location at 2227 Sun Vista Dr., next to Clarkson Eyecare (on the south side of S.R. 56).
The fast-expanding Mediterranean-style bowl and pita sandwich chain, now with more than 460 locations, also is planning to open in the Whole Foods-anchored plaza on Bruce B. Downs Blvd., but that location may not open for a year or so.
