Frank Geivelis (far left), Sabani Ferhatovic & Sabani’s wife Ferzeta Omerovic & Sabani and Ferzeta’s grandsons Beno & Anthony Ferhatovic of Café Zorba.
The day I drove up to and found out that the Tutti Frutti Café in the KRATE at The Grove container park had closed, a gentleman sitting in front of the nearby Café Zorba (5804 Grand Oro Ln. #102) told me that he and his friend sitting with him were now the new management team at Café Zorba, which previously was only a Greek/Mediterranean restaurant but now also is serving traditional Bosnian/Balkan food, in addition to the usual gyros, Greek salads, stuffed grape leaves (dolmades) and souvlakis (below left).
The two men — Fotios (he goes by Frank) Geivelis and Sabani Ferhatovic — invited me to attend the Grand Reopening of Café Zorba, which was held on May 3 and was going to feature an almost-40-lb. lamb roasted outside on a rotating spit grill.
Well, as a true lamb lover who had never sampled Bosnian food before, I brought along photographer Charmaine George to sample and take pictures of some of Café Zorba’s new traditional Bosnian/Balkan cuisine.
We started with an order of cevapi — small sausages made of lamb and beef served with ajvar (red pepper sauce) inside a tasty flatbread. Cevapi is a popular Balkan street food that tasted a little like lamb-infused, well-grilled breakfast sausages.
We also saw Sabani’s wife Ferzeta Omerovic take the foil wrap off a pot of the most beautiful-looking stuffed peppers (called punjene paprike; far right photo), so we asked her for a sample. Now, I honestly have never even liked stuffed peppers, but the mild red bell peppers were cooked to soft perfection and stuffed with ground beef, rice, tomato sauce and a variety of spices so tasty that Charmaine and I were both hooked.
We also got a sample of Ferzeta’s Bosnian stuffed “sour” cabbage rolls known as sarma, which are fermented (pickled in some kind of vinegar base) cabbage leaves stuffed with ground meat (I forgot to ask if it was veal, lamb or beef), minced onion, beef stock and paprika. Sour is correct. Charmaine actually preferred the sarma to the punjene paprike.
I then returned alone four hours later to check out the roast lamb, which Sabani was busy getting properly spiced when Charmaine and I first arrived. He definitely loved cooking the lamb, as he was handing out freshly carved samples of the most tender, garlicky delicious sliced lamb I had ever tasted — better than the lamb chops at most high-level restaurants! And, Ferzeta’s creamy tomato and cucumber salad served with it also was outstanding!
But, if you missed out on the Grand Reopening lamb, don’t be sad — Frank promise me that they will be roasting a whole lamb “at least once or maybe twice a month. Follow us on Instagram to find out when we’ll have it next!” For more info, call (813) 388-5987 or order online from DoorDash or Uber Eats.— GN
I have known Mark Birkin, the owner of Birkin’s Steak & Sushi restaurant on N. Florida Ave. in Lutz, for about 14 years — since he first opened PJ Dolan’s Irish Pub in the Palms Connection plaza on E. Bearss Ave. back in 2011.
Since then, Mark has changed the PJ Dolan’s name to The Wexford, but retained the Irish pub menu and feel. Before Mark bought it, PJ Dolan’s previously also was Remington’s Steakhouse, Cody’s Roadhouse and the Bullseye Saloon.
And, although Mark had some success with both PJ Dolan’s and The Wexford, neither matched the drawing power of the original Remington’s or even Cody’s.
But, Mark has had great success with Birkin’s, his upscale steak & sushi concept, and felt he could bring a more casual, popularly priced new steakhouse to just outside of New Tampa.
He did his research and found that the only active use of the Remington name — in honor of the renowned “Old West” artist Frederic Remington — were two Remington’s Grills in North Carolina, so he got permission from the owner of those “fast casual BBQ & burgers” concept locations to use the original name that so many New Tampa residents loved and renamed it “Remington’s Steak & Seafood.” The unveiling of the new name and menu could happen by the time this issue reaches your mailbox but will more likely take until at least the Mother’s Day weekend — May 10-11 — before the sign goes up and the new eatery becomes a reality.
At our press time, some of the renovations were still being finalized, as Mark decided he was going to keep The Wexford open until the official switchover takes place.
“I’m excited about Remington’s Steak & Seafood,” Mark says. “This will be a locally owned, reasonably priced steakhouse that definitely should be able to compete with the popularly priced chain steak places in our area.”
Mark also says that, in addition to its renovated main dining areas (both inside and on the spacious patio) the new Remington’s will have two private dining rooms suitable for parties and an all-new fun “feel,” but that still leaves the one burning question…
What About The New Menu?
Mark literally let me know that he had received approval to go with the Remington’s name two days before Our Apr. 29 New Tampa issue went to press. It had been several months since Jannah and I had eaten at The Wexford and our photographer Charmaine George had never eaten there with us, so we had to move quickly.
I first asked Mark if any of The Wexford’s menu items were staying and, even though he said that all of the coming-forward items are going to be given upgrades, we sampled the potato skins, Shepherd’s pie quesadillas, fish & chips and the bacon cheeseburger & fries — and the latter two items appear above and below.
Mark didn’t want us to use a Birkin’s steak picture for this story, so I found the generic top sirloin with baked potato picture shown on this page to give you a feel for the style of cuisine at Remington’s because, as Mark says, “The steaks will be the stars of this new show.” And, as you can see from the extensive sampling from the menu in the ad on the next page, there will be a wide variety of what he calls “Choice +” steaks, all at a few dollars less than the local chains.
So, whether you’re craving a ribeye, NY strip, filet mignon, T-bone, top sirloin or even lollipop lamb chops, Remington’s will satisfy you. The only steaks I see missing are a bone-in ribeye/ tomahawk and prime rib, but those could be added down the road. In the meantime, the most expensive steak on the menu is the 23-oz. T-bone with two sides for $34.95. The 14-oz. NY strip is just $24.95 with two sides!
As for the seafood side of the menu, there will be escargots and shrimp cocktail appetizers, grilled salmon, fried and grilled shrimp dinners and the aforementioned fish & chips.
Remington’s other entrées will include country fried steak or chicken fried chicken, grilled chicken breast, a boneless BBQ pork chop, Shepherd’s pie, mac n’ cheese and a limited supply each night of a half or whole rotisserie chicken. There also will be a daily Happy Hour menu (served 3 p.m.-5 p.m.), with some of the items mentioned above, plus two sides, for just $14.95!
Speaking of sides, Remington’s will offer everything from mixed veggies, green beans and kernel corn to sautéed mushrooms, baked or mashed potatoes, hand-cut fries and sautéed onions. And yes, the restaurant also will offer bone-in and boneless wings, clam chowder, French onion and a Soup of the Day, burgers, sandwiches, salads and an $8.95 kids menu (for ages 12 & under), plus decadent desserts.
In other words, once it opens and people get to sample the new Remington’s, Mark believes it will be here to stay!
Remington’s Steak & Seafood is located at 2836 E. Bearss Ave. The hours have not been officially set, nor does it have a phone number or online presence yet, but check our “Neighborhood News” Facebook page for updated info!
Whether or not you think you’re craving Caribbean-American cuisine, you should definitely visit the new Tallo (pronounced “Tie-yo”) Restaurant, located in Downtown Avalon Park at 4424 Friendly Way, Ste 105 (next to the also-new Rudraksh Indian Cuisine). Owners Ramon and Kelvin and Chef Juan Soto invite you to enjoy a unique (especially for Wesley Chapel!) dining experience that blends the rich, flavorful traditions of Caribbean cooking and American cuisine, plus great craft cocktails, all in a beautiful, elegant setting.
Tallo’s public Grand Opening is this afternoon at 6 p.m., but the Neighborhood News team already has sampled quite a few delicious items from the restaurant’s “soft opening” menu, including the Asian “pig wings” (bone-in, glazed pork riblets), short rib dumplings, chicken skewers, the “Cuatro Carnes” (four meats) flatbread, the pistachio pesto bucatini pasta, pan-seared salmon and perhaps the best lemon “airline” chicken (a boneless breast with the wing bone attached), with garlic broccolini, I’ve ever tasted.
The public ribbon-cutting and Grand Opening are at 6 p.m. today. But, whether you make it to that event or not, you owe it to yourself to give the delicious new Tallo a try!
For reservations (which are definitely suggested) and more info, call (813) 355-3603, visit TalloRestaurant.com or “@Tallo_Resturant” on Instagram. Also, look for a more complete update about Tallo in the May 27 New Tampa and June 10 Wesley Chapel editions of Neighborhood News!
Although Rita’s Italian Ice has been open for a few months now, the first full-service restaurant to open in Downtown Avalon Park Wesley Chapel is Rudraksh (pronounced “Rude-rosh”) Indian Cuisine (4424 Friendly Way, Suite 115), which has really impressed me with its tasty, not overly spicy, different-than-other-local-Indian-places food.
First of all, while I didn’t leave room on these pages for photos of the restaurant, which primarily specializes in Northern Indian cuisine, the place is beautiful, bigger than it looks from the outside and has a spacious, elegant bar area with craft cocktails like a chai tea martini. There’s even a very solid Varchas bourbon-style Indian whiskey.
Rudraksh owners Amit Ghorpade and Manashi Boruah, who also own Rasoi Indian Cuisine in Ybor City, offer diners delicious, authentic food at very fair prices.
For starters, Jannah and I got to sample the first cheese naan bread (at left in above left picture) ever served at Rudraksh. It was thicker than some naans we’ve had and the best compliment I can give it is that Jannah wanted me to bring more of it home when photographer Charmaine George and I went back for a second visit. The potato-&-green-pea-filled samosas (next to the naan) have a spicy kick. And, Charmaine says the Mumbai coastal-style fried Shrimp Koliwada (right) was excellent and not as spicy as she expected. Mine and Jannah’s favorite appetizer so far is the Lehsoni Gobi (top photo) — amazing crispy cauliflower with garlic sauce.
For you vegetarians, Rudraksh manager Dee, who isn’t from India, recommended we try the Malai Kofta (left), which are chewy cheese-&-veggie dumplings in a creamy, light tomato-soup-like sauce. Good choice, Dee!
But of course, I couldn’t walk away from Rudraksh without sampling the perfectly spiced rack of lamb-style lamb chops (bottom photo), which are marinated in fresh ginger, yogurt and Masala and cooked in a clay Tandoori oven. So good. We’ll all definitely be back!
Rudraksh is open every day for lunch (at 11:30 a.m.) & dinner, but closes every day from 2:30 p.m.-5 p.m. For more info, call (813) 355- 3914 or visit RudrakshIndianCuisine.com.
We’re also excited that the Latin Tallo Restaurant & Bar, which looks absolutely gorgeous inside & out, is expected to open next to Rudraksh on May 15! — GN; photos by GN & CG
When someone like Frank Gouveia — the owner of The Grill at Morris Bridge, one of the most popular independent restaurants in New Tampa — tells you that he found a new chef he thinks is the “best I’ve had yet. Please come by and check him out!,” it’s almost impossible for someone like me to resist.
But, Frank is right. New Chef Michael Touranjoe (left) is bringing a unique creativity and panache to The Grill’s already impressive menu and he doesn’t plan to stop revamping and adding new menu items… basically ever!
“Once I create something new, I have a tendency to get bored repeating the same dishes all the time,” Chef Mike says. “I’m like, ‘I’ve done that. What’s next?’”
Still only in his 30s, Chef Mike still somehow has nearly 20 years of experience in the restaurant business. He has “worked everything from short-order to 3 Michelin star restaurants, Asian to Italian, and pizza to sushi to make myself well-rounded.”
He has been a sous chef under Chef/owner Jeannie Pierola at her Counter Culture and Edison: Food + Drank Lab restaurants in South Tampa, and an Executive Chef/trainer for American Cruise Lines.
“He walked in here to try the place,” Frank says, “and walked out as my new Head Chef!”
Among the new menu items he’s added to the regular and Bar Bites menus at The Grill include mushroom arancini (balls of crispy fried risotto topped with tomato mayo and sherry aioli); crispy grouper bites with a zesty Old Bay remoulade; pork Milanese (breaded and fried pork cutlet, topped with arugula, pickled red onions, tomatoes, shaved parmesan and grilled lemon); seared Florida grouper atop goat cheese and pea risotto and a confit of baby vegetables; plus homestyle meatloaf on a bed of cheddar whipped potatoes, haricot verts and topped with caramelized onion jus; and my current favorite — the baked rigatoni with spicy Italian sausage, sweet peas, creamy marinara, fresh mozzarella and herbs. All of these new menu items are shown on this page and were absolutely delicious.
The right photo is the new (and yummy) chicken Marsala (sautéed chicken breast, haricot verts, button mushrooms, Marsala wine and thyme butter sauce atop mashed potatoes).
Chef Mike also is bringing a new energy to The Grill’s already-popular wine dinners. The event on Apr. 2 featured the pork loin roulade with sweet cornbread & spinach stuffing, corn basil cream and candied pecans as well as the mole marinated hangar steak with gorgonzola whipped potatoes, grilled asparagus, lemon zest and herb beurre blanc shown on the next page. The hangar steak had a nice exterior crusting and was super-tender and absolutely delectable. We rarely save room for dessert, but I loved the salted caramel cheesecake shown below, too!
We didn’t attend that Stags’ Leap wine dinner on Apr. 2 but Chef Mike included all of the dishes served that night, including his rigatoni Bolognese — which our friend and long-time Tampa Palms resident and The Grill regular Mike Wallace said was “Awesome”— among his new weekly Chef’s Specials.
The Wine Dinner We Did Attend!
Jannah and I (and Jannah’s mom Carolyn) attended The Grill’s most recent wine dinner, which was held on Apr. 30 and featured a “reception” sparkling wine, plus three Wilson Daniels Italian wines and a Hungarian dessert wine, each paired with a delicious dish (see below).
The event was hosted by Frank, Chef Mike and Craig Leslie, the North Florida area manager for Wilson Daniels, who described each of the wines as attendees sampled each course of the outstanding meal, first starting with a Bisol Jeio brut Prosecco “reception” wine, followed by a local Solena burrata with strawberries, assorted roasted beets (which I don’t usually like, but were quite tasty), rhubarb jam, crispy shallots and arugula, paired with a crisp Elena Watch Pinot Grigio that had just enough sweetness for Jannah and Carolyn to enjoy it, too.
I couldn’t sample the actual second course — a grilled shrimp bucatini pasta puttanesca (right photo) paired with a Volpaia Chianti Classico — but Jannah said it was “amazing.” And, Chef Mike substituted the baked rigatoni at the top of the previous page for me and Carolyn, who called the dish “absolutely to die for.” I also loved the chianti so much, I ordered two bottles of it (and two bottles of the prosecco).
The third course — a parmesan-dusted grilled petit filet mignon (topped with a Super- Tuscan demi-glace) was served with smashed fingerling potatoes and garlic broccoli rabe with semi-spicy Italian sausage — was paired with a Sette Cieli Yantra Super Tuscan red wine. The steak was “like butter” and the bitter broccoli rabe (one of my favorite veggies) was softened nicely by the sausage and garlic.
And finally, the dessert was a mascarpone-filled tartlet with fresh raspberries, lemon, chocolate, basil and pistachio dust paired with a properly “syrupy” Royal Tokaji ice wine-like dessert wine from Hungary. So good!
Frank hasn’t yet announced when the next wine dinner will be held, but once he does, you should definitely sign up for it!
And, Frank says that all three pre-dessert courses will likely end up soon on Chef Mike’s weekly Chef’s Specials, which means that you will probably still have a chance to sample them if you didn’t attend the wine dinner.
And, by the way, Chef Mike also was featured on a Season 4 episode of The Food Network’s “Chopped” (he’s 2nd from the left in the below photo) back in 2019, entitled “Beef Cake Mistakes.” But, he ended up getting “Chopped” (meaning he didn’t win the competition). In fact, he says, “I didn’t get “Chopped,” I got hammered,’ but it was still a great experience for me.”
And yes, The Grill still has outstanding craft cocktails, the most extensive wine list in New Tampa, a great bar vibe, as well as its famous bar pizza and many of the other items that have been on the menu since before Chef Mike arrived.
The Grill at Morris Bridge is located at 10920 Cross Creek Blvd. (next to Publix). It is open for dinner only on Mon. (5 p.m.-9 p.m.); lunch & dinner on Tues. & Wed. (11:30 a.m.-9 p.m.); 11:30 a.m.-10 p.m. on Thur. & Fri. & 11 a.m.-10 p.m. on Sat. For more info visit TheGrillatMorrisBridge.com or call (813) 388-5353!
