The Grill At Morris Bridge Making Major Menu Changes!

When The Grill at Morris Bridge opened on Cross Creek Blvd. (next to Publix) in late 2021, many locals raved about having a locally owned sit-down dinner place that wasn’t a chain. Others said it was a little pricy for what it was and some even (incorrectly, in one editor’s opinion) complained that the portions were small.

Well, owners Frank and James Gouveia heard the calls and they’ve been working with new chef Wally Dawson (who previously was the Executive Chef at Roy’s and at Lake Jovita Country Club) to revamp The Grill’s menu, reducing the prices on many menu items, adding a few new goodies and removing some items altogether. The Grill also has put additional emphasis on a great, reduced-price Bar Menu.

Frank, who spent a lot of years in the wine distribution business, also promises some lower-cost glasses and bottles of wine, and the new Happy Hour (Tuesday-Friday, all day until 6 p.m.) features a number of specially-selected bottles for just $28, as well as $4 draft beers and $5 Corazon tequila, Spring 44 (indigo) gin, Svedka vodka, Benchmark bourbon and Bacardi rum drinks.

Cacoila paprika-braised pulled pork sliders
Linguiça sausage pizza

The bar menu includes Cacoila paprika-braised pulled pork sliders, an outstanding blackened chicken sandwich (usually served with fries, but I get it with delicious sautéed broccolini), “smash” burgers and a variety of crisp-crust, oven-baked pizzas. Our new favorite of these is the slightly spicy, slightly salty linguiça sausage pizza , although the curiously named Route 140 pizza combines the same linguiça with banana peppers and onion. You also can dress up your own cheese pizza with a variety of veggies, meats and extra cheese.

There are a number of items that Frank treated me, Jannah and photographer Charmaine George to on our most recent visit — items that are so new, they hadn’t even been added to the menu at that point, but they’re awesome.

Bacon-and-parmesan-crusted mahi-mahi
Blackened shrimp fettuccine Alfredo

Mine and Jannah’s favorite was the bacon-and-parmesan-crusted mahi-mahi, served on a bed of asparagus, fried capers and roasted red potatoes, with a lemon butter sauce. The crust is thick and crispy, but not overpowering and Frank and Wally said that the mahi will cost about $22, which — take my word for it — is a bargain.

Another new entrée that Jannah and I didn’t get to sample (because of my accursed shellfish allergy) but Charmaine raved about was the blackened shrimp fettuccine Alfredo. She said the sauce, pasta and shrimp were all spot-on. Wally and Frank also promised that other new menu items will be announced shortly — possibly as soon as by the time this issue reaches your mailbox.

The only thing that could make some of our favorites at The Grill at Morris Bridge even better would be lower prices. 

Among those favorites are the most authentic-tasting Caesar salad I’ve had in New Tampa or Wesley Chapel, the grilled pork chop (served with fingerling potatoes, sautéed Brussels sprouts and Romesco sauce), the 8-oz. grilled filet mignon (there’s also a tasty 12-oz NY strip and Frank says a ribeye might be added) and the chicken & broccolini (with rigatoni, diced chicken, garlic, broccolini and lemon cream sauce) and the true New England clam chowder.

Our favorite desserts are the creme brulée and the chef’s cheesecake (try either one with the perfect cappuccino or regular coffee) and The Grill also has “New Tampa’s Best Sunday Brunch” with tasty egg dishes (including a variety of Benedicts), brioche French toast and more, and the kids menu has four different items all priced at just $9.

“We don’t want The Grill to be just a ‘special occasion’ destination,” Frank says. We want it to be an affordable, family-friendly place you’ll want to visit every week.”

The Grill at Morris Bridge (10920 Cross Creek Blvd.) is open every day except Monday for lunch and dinner. For more information, call (813) 388-5353, visit TheGrillat MorrisBridge.com or search “The Grill at Morris Bridge” on Facebook.

Troy Stevenson Kicks Off His County Commission Campaign

Troy Stevenson is running to replace Mike Moore as Pasco County Commissioner for District 2, which represents much of Wesley Chapel. (Photo; Charmaine George).

A harrowing experience involving his wife Iris’ health led Troy Stevenson to explore response times and the needs of Pasco’s Fire Rescue and Sheriff’s Office (PCSO), which led him to think about their needs in relation to the massive growth in Wesley Chapel, which led him to think about traffic and roads and development.

And where did all of that lead him? Right into the Pasco County District 2 Commissioner’s race to replace the Mike Moore who has announced he is not seeking re-election.

“It all got me thinking,” says Stevenson, “about how I could help.”

Stevenson, a registered Republican and Land O’Lakes resident for the last 20 years, entered the race in February and held his kickoff event April 6 at Design & Construction Innovators, the office of North Tampa Bay Chamber Board member Roberto Suarez. Roughly 75 supporters showed up.

“I know I’m the underdog,” he says of what is now a three-candidate race, “but I’ve received so much support that I’m starting to feel like I’m not the underdog anymore.”

You may not know Stevenson’s face, but you’ve almost certainly seen his ACME On The Go trucks — which are those high-definition LED mobile billboards — driving around the county.

In fact, Stevenson, an active, involved  member of both the Wesley Chapel Rotary Club and the North Tampa Bay Chamber,  has used those trucks to support a number of causes, raising tens of thousands of dollars over the years for a variety of projects and businesses. The trucks operate as a billboard, but have also shown movies at some local charity events, whether for kids with cancer or Pasco Sheriff Chris Nocco’s K-9 Officer program. He also has helped build homes for Habitat for Humanity. 

That’s one of the things he says separates him from the other Dist. 2 candidates, race favorite Troy Weightman and Cynthia Zimmer. While both have political experience, Stevenson says he has been more of a boots-on-the-ground guy, literally getting his hands dirty behind the scenes with community involvement — he has been an active part of FEMA’s National Disaster Medical System group for 16 years, and has been among the first people on the scene following many major hurricanes, including Hurricanes Katrina (2005) and Maria (2017). 

“Katrina changed my life,” Troy says about having being deployed to New Orleans for two weeks. “It’s when I became a Christian and made me more thankful for my family and for people who help others.”

Troy is complimentary of the current Pasco Board of Commissioners (BOC) and says they have done a “phenomenal” job. If elected, he would like to continue along much the same path that Moore has paved.

But, he also says he would like to see the BOC become more proactive when it comes to infrastructure. And, while he is a believer in development, he also thinks the Board has to provide for the police, first responders and local residents who have to get around on heavily-populated roads.

“It feels like they (the BOC) are always playing catch up,” Stevenson says. “I’m not political. I’m analytical. I see things that need to be done and I am always ready to jump in and help.”

Weightman has collected a number of big endorsements, including Moore’s, as the Republican Party has coalesced behind him.

Stevenson says he has been endorsed by former Pasco County Clerk of Court Paula O’Neill, who spoke on his behalf at the kickoff event, but adds that he doesn’t place much emphasis on endorsements.

He has already put $50,000 of his own money into his campaign coffers, and hopes that those who know him and have benefitted from his community efforts will turn out at the polls for the August 23 primary.

“I don’t need the money, I don’t need the popularity,” Stevenson says. “I just feel deep in my heart that I want to help the county, and help the people in the place I live and love.”

For more info, visit TroyforPasco.com.

Wharton Girls Make A Little Tennis History

The Wharton girls tennis team is headed to state for the first time ever. (Photo courtesy of Michelle Sacks)

Everything was lined up against the Wharton High girls tennis team.

With a berth to the Class 3A State tournament on the line, the Wildcats were facing Wiregrass Ranch, which had beaten Wharton 7-0 earlier in the season.

This time around, the Wildcats were trailing 2-1 after the three singles matches, and their remaining two lines were headed to 10-point tiebreakers. They had to win at least one of them just to stay alive.

And, even if they did, the Wildcats would then have to win both doubles matches to clinch the victory.

Turns out, that’s exactly how it went.

Sofia Manzanares kept her postseason win streak going at regionals. (Photo: John C. Cotey)

Thanks to a clutch performance at No. 4 singles, where Kelsey Fusco lost the first set but stormed back to win the second and the 10-point tiebreaker to give the Wildcats a chance, the Wharton girls tennis team advanced to the Class 3A State championships for the first time in school history.

“I knew if we gave ourselves a chance to make it to doubles, we were good,” said second-year head coach Jason Doughlin. “The girls were definitely excited afterwards. Beyond excited, to be a part of history.”

Trailing 3-2 after the singles action, both doubles lines took the courts at the Temple Terrace Recreation Center with the Bulls needing only one win to advance.

However, the No. 1 Wharton doubles team of sophomore Sofia Manzanares and freshman Lisa Maeda beat the Bulls top combo of Sydney West and Natalie Andelova 6-1, 6-1 in quick order, leaving two seniors – Fusco and Julia Sacks – to complete the comeback, which they did 6-3, 6-3.

“It was obviously very nerve wracking,” said Sacks. “We just tried to keep it cool, to make sure we had a good time because we knew it could be the last time we play together in high school.”

Manzanares and Maeda were already headed to State, as the district champions at No. 1 singles and No. 1 doubles automatically advance to the individual competition. But, the goal was to win the Regional in order to also be able to bring the others — Fusco, Sacks and Paulina Giraldo — to the State’s team competition.

“I think a lot of the girls remembered what happened the first time we played Wiregrass, and didn’t want it to happen again,” Doughlin said. “But the first time, we didn’t have Kelsey, and Sofia lost at singles and couldn’t play doubles because she was suffering from a migraine. A lot of things have changed since then.”

Manzanares, who missed tryouts last season and did not play, lost to West in singles the first time the Wildcats met the Bulls. In the rematch at Regionals, she posted an easy straight-set win.

Doughlin says the team just came together at the right time. Manzanares and Maeda, both first-year players, meshed with the veterans and everyone is playing their best tennis of the season. Despite a few losses during the 8-4 regular season, the team won Districts, beat Hillsborough 5-0 in the Regional semifinals and then finished off Wiregrass Ranch 4-3 in the final.

“It still hasn’t sunk in,” said Sacks. “At the beginning of the year we were very happy to have two new girls so we had a good. But as we got closer to districts, I didn’t know if we were able to pull it out. I saw the girls determination, though. Once we won districts, things kind of got real. It’s still crazy that we’re going to states.”

The Class 3A State finals will be held April 25-28 in Altamonte Springs. Wharton plays Viera High on their opening match on Monday.

Lotte Plaza Market Files Renovation Plans

The first Lotte Plaza Market in Rockville, MD. The upcoming location at the old Sweetbay Supermarket will look similar.

Lotte Plaza Market has filed plans with the City of Tampa to renovate the former Sweetbay Supermarket off Bruce B. Downs (BBD) Blvd., next to the Home Depot, as it prepares to open what will be New Tampa’s largest Asian marketplace.

The renovation project on the 49,432-sq.ft. building, roughly 11,000 square feet of which will be storage and cooler space, will transform the inside of the former grocery store into a marketplace that sells Korean, Chinese, Japanese and Vietnamese food items and ingredients, a wide selection of meats and fresh fish and seafood and a huge variety of fruits and vegetables not found at American grocery stores. 

The Lotte Plaza Market also will include at least three restaurants in its food court, as well as a bakery and a tea stand.

The renovations will cost roughly $4.5 million, according to the plans. The owners of the small Maryland-based ethnic grocery store chain focusing on Asian groceries and goods purchased the old Sweetbay Market for $7 million in January of 2021.

The Sweetbay building closed in 2013 and has been unoccupied since. KNK Tampa, Ltd. bought it in 2001 and leased it to Kash n’ Karry for a 20-year term beginning in November of that year. Kash n’ Karry operated under the lease until June 14, 2006, when its Belgian parent company Delhaize America, Inc., converted it into a Sweetbay. But, despite its rebranding, Sweetbay never gained the popularity of nearby Publix or Walmart stores. 

In October of 2013, Jacksonville-based Bi-Lo Holdings bought 72 Sweetbay stores, plus the leases to 10 other underperforming Sweetbay locations that had already been closed. One of those leases belonged to the New Tampa location, which had six years remaining on it, but Bi-Lo Holdings declined to do anything with the property other than pay the rent until the deal expired in 2020.

Founded in 1976, Lotte Plaza Market is considered to be one of the premier Asian and international groceries in Maryland and Virginia, where it has 12 locations. The mini-chain also has one location in New Jersey, and opened the only other Florida location in Orlando on W. Colonial Dr. in February 2019.

Lotte Plaza Market is hoping to open 50 new locations by 2030. — JCC

Zukku-San Sushi Owners To Open Astro Ice Cream & Ato Sushi & Poké

Zukku-San Sushi Bar & Grill, located on the north side of S.R. 56, just west of I-75, has been my favorite Japanese restaurant in our area since the day it opened.

I love sushi, and Zukku-San has an incredible variety of some of the best sushi in our area, but for me, it’s always been more about everything else on Zukku-San’s delicious menu that sets it apart from its competition.

Co-owner Ferdian Jap and co-owner/executive chef Gia Tran have created something special in their unassuming space next to Crumbl Cookie. And, while Zukku-San is an elegant, but still casual, sit-down restaurant with a full premium liquor bar (with craft cocktails like the lychee nut martini and coconut mojito shown center right on this page), Ferdian and Gia actually started together with more of a fast-casual poké-bowl-and-sushi-“burrito” concept in Tampa’s Armature Works, with a similar location also open in Charlotte, NC, and they are getting ready to open a similar concept called “Ato” in the KRATE Container Park at The Grove (Ferdian says Ato likely won’t open until late May or early June). 

And, since they’re obviously not busy enough with just those eateries, Ferdian and Gia also have an Astro Craft Ice Cream location in Armature Works, and plan to open a second Astro location where Great Clips closed on the north side of S.R. 56. next to Mellow Mushroom. The signage is up at the new Astro Ice Cream, but Ferdian says the new location likely won’t open until June or July (more on that below).

But, this article will focus on Zukku-San, which continues to add new favorites to my list every time I try anything new.

The Best Starters!

I have been raving about the Starters at Zukku-San from Day One, including the most perfect deep-fried gyoza (pork dumplings) with house-made Ponzu sauce, crispy vegetable spring rolls served with an amazing semi-spicy orange chili sauce, skewered traditional Japanese chicken and beef tenderloin yakitori (with fresh veggies; there’s also shrimp and veggie-only varieties) served with teriyaki sauce, steamed or garlic edamame, crispy fried Karaage chicken served with spicy mayo and a wonderful tuna tataki, plus it’s the only place I know of that serves Tempura a la Carte options.

The tempura is lightly battered and fried to golden perfection and allows you to order individual portions of your favorites.

Our most recent order (left) included four pieces each of carrots, sweet potatoes and zucchini (only $2.95 per order each), as well as a whole soft shell crab ($9.95), which was cut into bite-sized pieces for us.

Other a la carte tempura options include shrimp, tofu, broccoli, while giant squid, avocado, hamachi (yellowtail snapper) collar, asparagus, onion, red and jalapeño peppers and whole lobster tail. So good!

On our most recent visit, we also ordered the chef’s special spicy bluefin tuna chu-toro crudo, which has thin slices of bluefin tuna (which is a fattier tuna they call medium-fatty, than their regular ahi tuna tataki appetizer), topped with jalapeños and scallions in an incredible sriracha/chili-based spicy sauce. It’s also served with a side of seaweed salad.

The Best Entrées!

We’ve usually stayed pretty basic when it comes to our favorite entrées “from the Wok & Grill” at Zukku-San, but on our most recent visit, we tried three new dishes (in addition to our usual chicken fried rice) and no one was disappointed.

Grilled short ribs
Udon Noodles with fried tofu
Soy butter glazed baked salmon

My favorite was my grilled short ribs, which are marinated in Asian pear juice, grilled to perfection and served with jasmine rice and sautéed veggies. These aren’t your fall-off-the-bone short ribs; they’re more like Chinese-style BBQ spare ribs, but the flavor is definitely unique.

Photographer Charmaine George ordered the wok-fired Udon Noodles with fried tofu and we all raved about the sauce covering the chewy soft noodles, the tofu and the sautéed broccoli, onion, carrot, red peppers and zucchini. Like Zukku-San’s fried rice and wok-fired hibachi (egg) noodles, you can order them with just veggies, chicken, tenderloin steak or shrimp, too.

Of course, Jannah and I also had to bring our granddaughter Rosie with us, since Zukku-San has been her favorite restaurant since she was just over a year old. Rosie and her mom Lauren love all the starters we order (the carrots are her favorite) and the perfect California roll, but her dad Albert also raved about the soy butter glazed baked salmon entrée. Lauren also always gets a Mexican roll, with tempura shrimp, avocado, cucumber, sesame seeds, masago (fish roe) and spicy mayo.

For those who only crave sushi, try Zukku-San’s Masterpiece sushi rolls like the shrimp volcano and lobster Masterpiece roll.

Zukku-San also has a wide variety of nigiri (sliced fish on rice) and sashimi (no rice), hand rolls, as well as sushi and sashimi palettes with from 24 pieces of up to four different sashimis (for $50) up to small and large sushi palettes with as many as six Masterpiece rolls or 8 classic or hand rolls for $120.

For lunch, Zukku-San has make-your-own poké bowls with rice or mixed greens, up to two proteins (try the panko chicken and ahi tuna), up to two sauces and up to three toppings, as well as Bento Box lunches with short ribs, chicken teriyaki, shrimp tempura or sushi-only, served with ginger salad, pork gyoza and miso soup.

Zukku-San Sushi Bar & Grill is located at 25916 Sierra Center Blvd.) and is open seven days a week for lunch and dinner (although the lunch menu isn’t available on weekends). For more info, visit ZukkuSushi.com or call (813) 419-1351.

Astro Ice Cream Set To Open!

For those of us who love ice cream, the announcement that Zukku-San’s owners also are opening a second location of their Astro Craft Ice Cream in our area is very much welcome news.

The Armature Works location features a variety of unique flavors that, according to its website, “feature new twists of traditional flavor combinations that reflect  the diversity of our Tampa Bay community & honor its rich history.”

Ferdian says no one else has flavors like creme brulée café con leche, whiskey cookie dough, Tampa guava cream cheese or banana pudding peanut butter cookie, Ybor spiced run toasted coconut meringue pie, or options like ice cream sandwiches made with real pressed Cuban bread from La Segunda Bakery (photo above). “The bread gets crispy and the ice cream stays cold,” says Ferdian. Wow!

Stay tuned to these pages for updated on Astro Ice Cream’s expected opening.