MPO Discusses The ‘Innovate Pasco 2050’ Transportation Plan At Chamber Meeting 

Pasco MPO principal transportation planner Scott Ferry (front) and Joe Crozier of Kimley-Horn, discuss the “Innovate Pasco 2050” Long-Range Transportation Plan with members of the North Tampa Bay Chamber. 

Even with all of the transportation improvements completed over the past few years, there’s no doubt that the roads in Pasco County in general — and the Wesley Chapel area in particular — are a lot more crowded today than they were before those improvements were finalized. Without a long-term transportation plan in place 20, 30, or even 50 years ago, however, our traffic situation would unquestionably be far worse. 

To that end, representatives from (and the private firm working with) the Pasco Metropolitan Planning Organization, or MPO (the county’s federally-funded primary transportation planning entity), have been making the rounds throughout the county to ask people what planned road improvements should be prioritized between 2025 and 2045. 

The MPO’s long-term transportation plan, dubbed “Innovate Pasco 2050,” was presented to about 25-30 North Tampa Bay Chamber (NTBC) members at the Chamber’s monthly Economic Development Briefing on May 14 at its Suncoast Office off S.R. 54 in the Bexley community of Land O’Lakes. 

“The MPO’s mission is to find out what the transportation needs are for the county and develop solutions for those needs,” said Scott Ferry, the Pasco MPO’s principal transportation planner. “One of the ways that we accomplish this mission is by meeting with the public throughout the county, which is what we are doing here today.” 

Ferry also explained that the MPO is governed by a nine-member Board which is “comprised of the five Pasco County commissioners and four municipal representatives (from the cities of Dade City, New Port Richey, Port Richey and Zephyrhills). “This MPO Board meets on a regular basis to discuss and make decisions about transportation policies and issues in the county.” 

He said that when the plan is adopted, “it’s going to serve as a guide and a blueprint for county transportation planning for the next five years (2025-29). We’re here to engage with you and see what you believe the transportation priorities should be for the county.” 

Jonathan Whitehurst of Kimley-Horn explains what a long-range transportation plan is and why it’s important.

He then introduced Jonathan Whitehurst and Joe Crozier of private transportation planning consulting firm Kimley-Horn & Associates, which has been retained by the MPO to assist with the “Innovate Pasco 2050” planning process. 

Whitehurst, a North Carolina resident whom Ferry said has 18 years of experience helping develop transportation plans throughout the country, and Crozier — a life-long Pasco County resident — then explained the process by which MPOs create not only their long-rang plans but also the short-term (five-year) Transportation Improvement Plan (also known as the “work plan”) so planned improvements can be funded by the various government entities, whether state/ federal, local (county and city), or a combination of funding sources. 

“We’re starting with the 2045 plan to see what’s different and what’s changed,” Whitehurst said, “and the short answer is that in the last five years, a lot has changed in Pasco County, which makes our job a little bit harder because we first have to find that baseline condition as to where things are now so we can start to predict where things are going to be in the future.” 

Whitehurst also mentioned that although the primary discussion in MPO plans is usually about roadways, traffic, safety and congestion, “We look at all modes of transportation, including bike facilities, pedestrian facilities, transit, freight and even a little bit of air travel, so it truly is a multimodal transportation plan.” 

He also noted that the MPO and Kimley- Horn started working on the plan in Oct. 2023 and hope to have it finished sometime this month, “so we’ve got quite a bit of work to do to get it done. The plan itself will be adopted later this year. As soon as the MPO adopts the plan, that five-year cycle starts over.” 

He said that where the planners are now is “at the very end of the ‘Needs’ plan, which identifies the universe of possible projects. We took a look at how we think Pasco is going to grow between now and 2050, where our facilities are now, where we have already-funded projects in the future and we said, ‘OK, where are the problem areas?’ And, we found that there are a lot of problem areas. So, the needs plan is trying to address as many of those problem areas as possible, trying to say that if these are the potential problem areas, these are the projects and solutions we are going to need to solve them.” 

Whitehurst noted, however, that there is always, “a big list of projects, but we only have a small amount of money. So then, we have to figure out what are the priorities among the projects that we’ve identified, so that’s where the project prioritization process comes in. We put all of the needed projects on a spreadsheet and see which ones rise to the top.” 

And, speaking of money, Whitehurst said that, “Concurrent with that, we have to see how much money we have to spend on transportation projects, so we take that prioritization list, compare it with the money and see how far down the list we can make it. That’s what we call the cost-feasible plan.” 

Crozier then explained that for the purposes of the study, the county was divided into three sections — west of the Suncoast Pkwy., between the Suncoast and I-75, and east of I-75. And, although the growth in Pasco previously has been on the west coast, the central and eastern areas are now growing faster, “but all of Pasco is growing and all of that growth requires infrastructure.” 

Crozier and Whitehurst also noted that because Pasco continues to add homes and businesses, part of the study looked at the different types of jobs that are coming — especially in the greatly expanding medical field in our area and how those different types of jobs also impact the transportation needs differently. 

And, Crozier admitted that despite the best-laid plans of previous planners, because the county has grown so quickly, “we’re actually hitting now many of the previous projections for 30 years from now. A lot of the growth models, especially after Covid, are just not accurate anymore” and all of that has made the prioritization process a lot more complicated. 

The Pasco MPO’s “Innovate Pasco 2050” long-range transportation plan includes 27 roadway projects for the years 2045-50 that are either in Wesley Chapel or directly adjacent to Wesley Chapel. The “Map #s” shown above correspond to locations on the map at the top of the next page. (Source: Pasco County MPO) 

Although Whitehurst and Crozier presented a countywide list of more than 120 transportation projects that are planned to be funded, we have only shown the 27 planned improvements that either are located in Wesley Chapel, or at least border directly on Wesley Chapel, in the chart on this page. The problem, Whitehurst said, is that “While we would love to have enough money to pay for all of these projects, at the end of the day, we still don’t have enough money.” 

He said that if you want to learn more and provide input on the plan, go to InnovatePasco.com, which has both the complete list of planned projects and the map on the next page in an interactive format that will allow you to zoom in on the areas of the map that might be most important to you and drop ‘pins’ on the map and provide us with comments about those needs and the plan itself. 

“Please spread the word, too, because the more people we can get involved in the website, the more info we can collect.” He noted that earlier this year, there were more than 1,100 people who already had left comments on the website. 

Meeting attendees were given the opportunity to ask questions and make comments following the presentation, and there was agreement that the Diverging Diamond Interchange at S.R. 56 and I-75 has been the most impactful recent transportation improvement and that Wesley Chapel Blvd. is the most-needed improvement in our area. Other complaints expressed at the meeting are the length and lack of synchronization of traffic signals and that it seems like road improvements are always behind development.

Upcoming Events — Commissioner Ken Hagan Hosts Town Hall, Fireworks For the 4th & More! 

Although the graduation events for both Freedom and Wharton high schools will already have been held by the time this issue reaches your mailbox, we wish all of our graduating seniors success in their future endeavors at the Summer of 2024 officially begins. In the meantime, there are some fun and some informative events on the upcoming docket. 

Monday, June 10, 6 p.m.- 8 p.m. — Town Hall Meeting with Dist. 2 Hillsborough County Commissioner Ken Hagan. At the New Tampa Performing Arts Center (8550 Hunter’s Village Rd.). Join Commissioner Hagan for an informative evening of information and an opportunity to ask the Commissioner your questions. 

Wednesday, June 19, 9 a.m.-10:30 a.m. — Coffee Social at the Sara Vande Berg (SVB) Tennis & Wellness Center (6585 Simons Rd., Zephyrhills), hosted by SVB’s Che Sara restaurant. Free coffee, networking & light bites. 

Friday, June 28, 4 p.m.-6 p.m. — NTBC’s “Final Friday” at Main Event (2839 Creek Grass Way, Lutz). Free networking event open to the public. Complimentary appetizers will be served. 

Saturday, June 29, 7 p.m.-11 p.m. — Jazz Night at The KRATE at The Grove Container Park. See story below.

Avalon Park Wesley Chapel off S.R. 54 will again host the only professional 4th of July fireworks show in Wesley Chapel. (File photo: Captured by Arlene) 

Saturday, June 29, 5 p.m.-??? — One-Year Anniversary Party for Azteca D’Oro. Our readers’ 2023 Favorite Mexican Restaurant in New Tampa & Wesley Chapel celebrates its one-year anniversary with a music performance by DJ RicoSmooth at Azteca’s outside bar. This free event also will feature drink specials & giveaways. 

Thursday, July 4, 5 p.m.-9 p.m. — 4th of July Celebration. At Avalon Park Wesley Chapel (4424 Friendly Way., off S.R. 54). Featuring a patriotic bake-off, bike parade (the deadline to register your child and their bike for the parade is July 3), bounce houses, food trucks, community performances & vendors,Wesley Chapel’s only professional fireworks show for the 4th is open to the public and is free to attend. For registration & more info, visit AvalonParkWesleyChapel.com. 

Why Are So Many Restaurants In Our Area Shutting Down? 

When popular chains like Red Lobster tart closing, there is definitely cause for some concern. 

When I lived in New York City in the 1980s, I was told by someone I looked up to in the advertising industry that unlike the real estate business — where the three most important words are “Location, Location, Location” — the rule of thumb for doing business with restaurants was “Get your money up front, Get your money up front, Get your money up front.” 

It didn’t take me long to figure out why that was true — at least in Manhattan, where some of my favorite restaurants would get one bad review in any of the major New York media and be out of business in a week. And, this was decades before the advent of online reviews, when anyone with a beef against a restaurant owner could anonymously go online and turn a restaurant’s (especially a new one’s) Google or Yelp rating (or both) to garbage in a heartbeat. 

But, in New York, almost every restaurant on every street was an individually owned mom-&- pop, which has always been more of a gamble than opening another link in a well-funded, regional or national, mass-marketed chain. 

However, as evidenced by the recent rash of restaurant closings in our area, it’s no longer just mom-&-pop, non-chain restaurants that are being affected by everything from rising food costs and salaries, plus ever-increasing rents/interest rates, as well as the cost of things like building materials to even open a new place. 

Case in point: When you see beloved (perhaps not by me, but still by many), well-established chains like Red Lobster (photo), Tijuana Flats and Beef O’Brady’s shuttering multiple locations, that is definitely a cause for concern. 

In Wesley Chapel, it seems like 80% of the eateries are chains — whether national or regional — and almost every new place that is popping up (like Rodizio Grill) is at least a small chain. The only exception seems to be Asian restaurants — from Japanese to Indian — which are more often single-location or just 2-3 total family-owned units. 

In other words, for every solo Via Italia or Falabella Family Bistro hanging in there you have a 201st location of Fazoli’s (see pg. 49) opening. For every one-off Chick’n Fun that attracts an audience, you’re surrounded by one of nearly 200 Slim Chickens and one of 20+ Chicken Guy! (which is coming soon to the north side of S.R. 56) locations. 

Of course, the cost to buy a piece of land and build a new restaurant in Wesley Chapel is becoming prohibitive for anyone other than a chain, but even shuttered fast food places like Wendy’s on S.R. 56 are simply being replaced by another chain — such as Shake Shack, which has nearly 400 locations. 

If you visit local online communities, you’ll always see people bemoaning all of the chain restaurants we have and all of the mom-&-pops we don’t have in our area and yet, every year, hundreds of our readers vote mainly for chains and don’t seem to even know about many of the really good mom-&-pop places available to them. Here are some reasons why: 

Marketing — Even chains with food that I personally refuse to eat — like Taco Bell and Subway — spend millions of dollars every year on ads that magically make their food look absolutely edible. But, while many new local restaurants intend to spend money to promote themselves, the first thing most cut back on when their build-out inevitably takes longer than they ever expected is that advertising money. 

Labor — It seemed like the Covid-19 pandemic exacerbated a dangerous new attitude towards work among young people — the very labor source most restaurants have to look at to fill their employee rosters. And, while the height of the pandemic has been in the rear view for at least three years now — and many fewer people are being paid more to not work than if they have a job — that attitude still seems to be pervasive. 

And, since the trend towards higher pandemic-era tipping for waiters and bartenders seemed to settle down somewhat, many restaurants have added service charges (that, unfortunately, aren’t always fairly shared with the employees), charges for using a credit card to pay and other extras that have created higher costs to dine (or take) out and turned off many regular customers. 

Food Quality — I still feel that this is the biggest issue of all. Jannah and I believe that an expensive meal is always still worth it if the portions and prices are fair, the service is good and the quality of the food is high. However, overpaying for lower-quality food and/or bad service is never OK with us and I honestly think that many chains — and some mom-&-pops — have cut back on quality while charging more for the same meals, often with smaller portions for a higher price. 

I see a lot of people warning that many more restaurant closings are still coming, but I, for one, hope that won’t prove to be true. 

Stonewood Grill & Tavern Never Takes Being Our Readers’ Favorite For Granted! 

Among the menu staples that have made Stonewood Grill & Tavern in Tampa Palms the “Favorite Restaurant in New Tampa” with Neighborhood News readers for eight years in a row are the prime rib (above), the French onion soup (below, left), the ahi tuna appetizer (below, right) & (bottom, l.-r.) Asian chicken salad, B.L.A.S.T. Stack and peach bourbon pork chop. (Photos by Charmaine George)

If you ask operating partner Dennis Diaz or executive chef Danny Manzur how Stonewood Grill & Tavern, located for more than 20 years at The Pointe at Tampa Palms, has been named the Favorite Restaurant in New Tampa the last eight years, both will tell you that it’s about “Our commitment to quality.” 

Danny has been with the company for almost 24 years and has been at the Tampa Palms location of the eight-unit mini-chain the last ten — he also has served as the executive chef of Stonewood Holdings (the restaurant’s parent company) since 2018, “but that position didn’t become ‘official’ until 2020,” he says, adding that, across the brand, “We have great management, outstanding chefs and employees who buy into the company’s commitment to quality.” 

(L.-r.) Sous chef Jason Price, executive chef Danny Manzur, operating partner Dennis Diaz and kitchen manager Gary Zimmerman provide the outstanding food and service New Tampa residents have come to expect from Stonewood Grill & Tavern in Tampa Palms. 

He adds, “Here in New Tampa, I don’t think there’s another restaurant that has consistently been as committed to freshness, quality, having a scratch kitchen and an innovative menu as we have. We always buy the highest-quality meats, fish and produce possible from our vendors. That’s something we’ve never wavered from.” 

Meanwhile, Dennis has only been with the Stonewood for four years, starting as a sous chef at the Tampa Palms location in Feb. of 2020, or just before the Covid-19 pandemic hit, when the restaurant closed for two months beginning on St. Patrick’s Day. He has been the operating partner the last two. 

“I am very fortunate to have the staff I do,” Dennis says. “People didn’t know me when I first got here, so I did get some pushback. But, I work shoulder-to-shoulder with our entire staff and our staff and our guests can see that.” 

He adds, “It’s all about passion here, from how we train our staff to the quality food we serve, always with beautiful presentation. People know as they are coming into the restaurant that we cook on wood, because of that aroma you can smell every single day.” 

Tastes For Every Season 

Although all of the dishes shown on these pages are from Stonewood’s “core” menu, Chef Danny actually comes up with unique seasonal dishes that are changed every three months company-wide, with input from the chefs at each location. 

“We always want the limited time menu to offer unique dishes,” Danny says, “or dishes we’ve done well before that we bring back with a different, elevated presentation, since everybody eats with their eyes first.” 

He gave the example of my favorite Stonewood steak — then hand-cut Manhattan strip, as well as the herb-encrusted grouper. “We changed the presentation on the grouper so it brought the visual, the aroma and the bite to a different level.” 

The spring limited menu will continue to be offered until mid-June, when Danny says he will unveil five or six new dishes, including, “a salmon burger, a chicken skewer and a scampi surf & turf.” 

One of the former limited menu items that made it onto the core menu is the tasty center-cut, bone-in peach bourbon pork chop with garlic mashed potatoes and sautéed baby kale shown below left — one of my new favorites. 

Jannah, Charmaine, Charmaine’s boyfriend Brendan and I visited Stonewood two days in a row to take the pictures on these pages and the really cool thing is that most of what we sampled isn’t usually what we order when we visit. For example, Jannah and I almost always share the Stonewood bruschetta (vine ripe tomatoes, basil, garlic, aged parmesan, griddled garlic bread and balsamic dressing) and either the simply grilled fresh catch (the grouper is always excellent) or the 8-oz. filet mignon. My favorite appetizer is the seared ahi tuna (sushi-grade ahi rolled in spices and sesame seeds, seared rare, with mixed greens, wasabi, ginger and a zesty sesame ginger dressing) and my other favorite steak is probably the herb-crusted prime rib. Jannah’s favorite entrée when we’re not sharing is the Southwest chicken bowl (Santa Fe-style chicken breast, turmeric rice, black bean & corn salsa, pico de gallo, tortilla strips, basil avocado aioli and jalapeños). 

But, Dennis had us sampling a variety of other dishes for this visit, including the excellent Asian chicken salad (oak-grilled & chilled, ginger lime-marinated chicken breast, crispy wontons, chilled sesame noodles, fresh mixed greens, sesame ginger dressing & Asian slaw), and the B.L.A.S.T. Stack (hardwood-smoked Bacon strips, field-fresh Lettuce, diced Hass Avocado, signature smoked Salmon and vine-ripened Tomatoes, with lemon-infused olive oil, basil avocado aioli). Both were outstanding with a one-of-a-kind taste. 

Stonewood’s authentic French onion soup features a rich beef, onion broth, topped with toasted Holland rusk, finished with melted Swiss, gouda, gruyere and fontina cheeses. 

Don’t Forget About Brunch! 

Perhaps the best thing about brunch at Stonewood is that it is served on both Saturday and Sunday. Or, maybe it’s the fact that there are special non-brunch items on the brunch menu. Or, maybe it’s because you can create your own bottomless mimosas from the mimosa cart. Or, maybe it’s the Stonewood beignets (flaky, buttery puff pastry topped powder sugar, served with a decadent chocolate and caramel sauce and Julius Meinl espresso dipping sauce). “Our coffee is Julius Meinl premium coffee, too,” Dennis says. 

Finish off your weekend brunch with these house-made Stonewood beignets.

Among the brunch menu items we sampled were the chicken & waffles (super-crispy chicken breast tenders, pearl sugar, Belgian waffles, Four Roses Old Fashion maple syrup, honey butter & choice of side); the prime rib “Benny” (slow-roasted, shaved prime rib, poached egg, chipotle hollandaise, griddled garlic bread & choice of side) and the crème brûlée French toast (custard French sourdough toast, Four Roses Old Fashion maple syrup, brûléed banana, fresh berries & choice of side) — and all were so satisfying. Charmaine also loved the shrimp & grits (creamy white cheddar grits, sautéed white shrimp, andouille sausage, red and green bell peppers, Créole beurre blanc & blistered tomato). 

Stonewood’s Saturday & Sunday brunch features entrées like shrimp & grits.

We also sampled the tasty steak bowl (garlic-marinated steak tips, flash-seared, crispy seasoned potatoes, fresh arugula, fire roasted red & green bell pepper, caramelized onions, black bean & corn salsa, with a horseradish cream drizzle) and the Nashville hot chicken sandwich (Jannah’s new favorite). 

Dennis also wants everyone to know that not only does Stonewood do on-site catering, “We also have a private dining room for up to 24 people.” 

And of course, Stonewood’s bar also is among the most popular hangouts in New Tampa. “We definitely could use a bigger bar,“ Dennis says. “It’s always packed.” 

Stonewood Grill & Tavern (17050 Palm Pointe Dr.) is open every day for dinner & for brunch (opening at 11 a.m.) on Sat. & Sun. only. Happy Hour is every day from opening until 7 p.m. For info call (813) 978-0388 or visit StonewoodGrill.com. 

The mimosa cart lets you customize your endless weekend brunch bubbles with a variety of fresh fruit flavors.

Brazilian Steakhouse Rodizio Grill Breaks Ground Near Costco 

The May 14 groundbreaking for the local Rodizio Grill. (Groundbreaking photos by Charmaine George, food pics by GN & exterior rendering (below) from Ashlee Hille of Rodizio Grill). 

When the new Rodizio Grill® — America’s First Brazilian Steakhouse® — broke ground on May 14, I’m pretty sure I was the only member of the local media — and perhaps the only one of the nearly 100 people who waited on line for a coupon for a free meal at the new location when it is expected to open in about nine months (or sometime in early 2025) — who had already dined at the Rodizio Grill location on Fruitville Rd. in Sarasota. More on my experience at that location appears below. 

Rodizio Grill founder and president, Ivan Utrera, and local owner Charlie Haney invited the community to join the groundbreaking celebration (next to the At Home store off S.R. 56, behind Costco) on May 14. 

Local franchise owner Charlie Haney at the groundbreaking event.

Established in 1995, Rodizio Grill was the first Brazilian “churrasco” steakhouse in the United States. Since then, Rodizio Grill has grown into an esteemed national franchise, with nearly 25 locations across the country. 

The Wesley Chapel location will mark the brand’s sixth in Florida. At the groundbreaking, Haney echoed the sentiments of Utrera, who said in a news release, “I am beyond thrilled to break ground on our newest Florida location. Wesley Chapel is experiencing tremendous growth and is a coveted destination for residents and tourists alike. We are thrilled to become part of this thriving community.” 

Haney added, “I was drawn to the Wesley Chapel area for a multitude of reasons. The area is the perfect fusion of suburban serenity and urban accessibility. However, what captivated me was the community: the people are warm and welcoming, neighborly, and joyful. As ambassadors of Brazil, we aim to welcome the community into Rodizio Grill — our home — and celebrate the ‘alegria,’ or joy, that is the Rodizio Grill experience. I believe our concept and the community will be a natural fit for one another.” 

Locally and nationally, Rodizio Grill is known for its playful Brazilian spirit, authentic menu offerings and family-friendly atmosphere. The unique concept features rotisserie-grilled meats, expertly seasoned and carved tableside by traditionally dressed Gauchos. While the meats are the main attraction, they are complemented with an award-winning gourmet salad bar, authentic hot side dishes, fresh-pressed juices, homemade Brazilian limeades, signature (full-liquor) cocktails and a selection of exclusive, homemade Brazilian desserts. The whole experience comes at a competitive, affordable price so the whole family can celebrate together. 

Brazil native Thiago Navarro will be the general manager of Rodizio Grill’s newest location, bringing with him close to a decade of experience with the brand. 

“Having grown up in Brazil, many of my cherished childhood memories took place at our local “churrascaria” — whether it was celebrating a special occasion or simply spending quality time with my loved ones,” said Navarro. “Rodizio Grill is truly the embodiment of these memories — the traditional fare, the experience with the Gauchos and the fun atmosphere. I am thrilled to represent Brazil here in Wesley Chapel and am excited to share my passion for our culture and our signature Rodizio Grill experience with the community.” 

Our area’s Rodizio Grill will be located at 2082 Grand Cypress Drive in Lutz. The 9,250-square-foot restaurant — with room for about 300 diners — will feature several private and semi-private event spaces. The restaurant also will create upwards of 60 jobs. 

About My First-Visit Experience 

Knowing that the groundbreaking was coming up, I decided to bring my mom to the Rodizio Grill location in Sarasota on Mother’s Day. There was a $10-per-person upcharge for the event, but there also were additional food items included for that higher price: a beef tenderloin carving station, plus two items I couldn’t sample because of my accursed shellfish allergy — large shrimp in garlic sauce (which my mom enjoyed) and a creamy lobster bisque. 

We also sampled a number of items from the clearly fresh, 30-item salad bar, as well as a few of the hot side dishes, including the seasoned white rice and feijoada (black bean stew), plus pasta Alfredo, a savory shredded roast pork dish that I somehow didn’t take pictures of and the creamy Estrogonofe de Frango (or chicken stroganoff), which was probably my favorite of the hot sides. Trying to save room for the “main event,” we didn’t sample the couve (sautéed collared greens and bacon), the creamy whipped potatoes or the Pao de Queijo (homemade Brazilian cheese bread), but they all looked really good — and different from anything you’ll find anywhere in our area. 

Speaking of the main event, my mom and I agreed that the Maminha (tri-tip steak; photo of it being sliced left) was our favorite of the steak options sliced at our table, although we also enjoyed the Picanha (top sirloin) and Bife com Alho (steak basted with Rodizio’s traditional house garlic rub). 

My personal favorite of all of the tableside options was the Presunto (ham grilled and basted in a raw sugar glaze), although I did also enjoy the Pernil (roast pork) served with fresh lime wedges. 

We definitely didn’t save anywhere near enough room, so we only sampled two chicken dishes — the Coraçao de Franco (chicken hearts) Temperado and the Frango Agri-Doce (white meat chicken with a sweet and spicy sauce, like a slightly spicier version of Chinese orange chicken). 

We filled up pretty quickly on all of these options — I hope, the next time I visit, I will do a better job of pacing myself — so we didn’t try the two different kinds of sausages available, nor did we see any lamb or fresh fish options before we were ready for dessert. 

Rodizio Grill offers a nice selection of five Brazilian desserts, of which we sampled the Romeo e Julieta-style cheesecake and the Torta Brigadeiro (a rich chocolate mousse torte served with sliced bananas and fresh whipped cream). Please note, because we didn’t, that the desserts cost extra — they are not included with your fixed-price meal. 

Overall, my mom and I enjoyed our first experience at Rodizio Grill and I am definitely looking forward to the opening of the Wesley Chapel/Lutz location. For more info, visit Rodizio.com.