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More Than Law: The Heart & Humanity Behind Compton & Smith, P.A

Attorneys RaeAnn Compton & Todd Smith of Compton & Smith, P.A., handle a wide variety of legal cases from their office in the New Tampa Professional Park off BBD Blvd. in Pebble Creek. (Photos by Charmaine George)

At first glance, Compton & Smith, P.A. may appear to be just a small, local law firm tucked in the New Tampa Professional Park (on Regents Park Dr., off Bruce B. Downs Blvd.,) in Pebble Creek. But, for the clients who have leaned on them during their most trying times — and for the community they serve — the firm is so much more. It’s a family, a lifeline and a place where compassion meets competence.

Founded by attorneys RaeAnn Compton and Todd Smith, the firm of Compton & Smith has become a pillar of the New Tampa and Wesley Chapel legal community over the past eight years. What started as a professional rivalry between two strong-willed legal minds turned into a lasting partnership — built not only on mutual respect but on shared values, complementary skills and a deep commitment to their clients.

“We used to face off in court all the time,” Todd recalls with a smile. “Eventually, we got tired of roughing each other up and decided to sit down for lunch. That’s when we realized how well we’d work together.”

Both attorneys bring decades of experience to the table — along with deep roots in the local area. RaeAnn, who grew up in Dade City, earned her B.S. degree in political science from St. Leo University and her Juris Doctor (J.D., or Law) degree from Stetson University College of Law in DeLand. She passed the Florida Bar in 2000. After three years as an assistant state attorney, RaeAnn opened her private practice in Pebble Creek, where she’s been ever since.

Todd’s path started in Jacksonville, where he earned a Bachelor of Arts (B.A) degree in History from the University of North Florida and his J.D. degree from the Florida Coastal School of Law, also in Jacksonville. He passed the Bar in 2001. Like RaeAnn, he began his career as an assistant state attorney before branching into private practice and, eventually, to partnering with RaeAnn.

While Compton & Smith, P.A. offers legal services in a few key areas, RaeAnn says the largest portion of the firm’s caseload is focused on family law — guiding people through deeply personal challenges such as divorce, custody battles and child support disputes. These clients, who come to them during some of the most emotional times in their lives, are met with honesty, compassion and strategic legal insight.

Still, the partners’ expertise extends beyond just family law. They also handle select cases in criminal defense and personal injury, offering the same level of dedication and professionalism.

Practice Areas:

• Family Law: Divorce, Custody, Visitation, Child Support, Modifications, Paternity

• Criminal Law: Misdemeanors, Felonies & DUIs

• Personal Injury: Auto Accidents

RaeAnn and Todd’s commitment to serving the community with integrity and personal attention has earned them a loyal following and a strong reputation, not only among clients, but also among their peers.

Their personal ties to the community make their work all the more meaningful.

This isn’t just where we work,” RaeAnn says. “It’s where we live, where we raised our families and where we’re deeply invested.”

RaeAnn has lived in Wesley Chapel since 2007 with her husband Jeff and their two children, Jessica and Hunter.

Todd, who lives in Dade City with his wife Lisa, also emphasizes their local connection.

“We’ve both lived in the area for years,” he says. “RaeAnn was from Dade City and is now in Wesley Chapel and I was from Wesley Chapel and am now in Dade City. We have deep roots in the area and care about what happens to the families around us — because our families are among them.”

One of the firm’s greatest strengths is its team-oriented culture. While some firms operate with strict individual caseloads, Compton & Smith handles things differently.

“Todd and I work on almost every case together,” RaeAnn explains. “Clients might meet with one of us at first, but behind the scenes, we’re both looking at everything. We challenge each other, play devil’s advocate and walk into court with multiple perspectives.”

This collaborative model means clients benefit from the combined expertise of both attorneys — and the steady support of a dedicated team, which includes RaeAnn’s daughter and paralegal Jessica Compton, who plays an essential role in the firm’s success. “Jessica is really the backbone of our office,” says RaeAnn proudly. “She’s been with us for 15 years, and our clients adore her. She’ll take a call at 7 a.m. or answer an email on a Sunday if that’s what someone needs.”

Todd agrees: “Jessica has this incredible ability to ease a client’s anxiety. She’s savvy, compassionate and goes above and beyond every single day. She’s not just our paralegal — she’s our anchor.”

Although all areas of law require knowledge and expertise, when it comes to family law, the dynamic is very different.

“In family law, “ Todd says, “it’s not just about winning. It’s about helping people get to a better place. It’s a challenging and emotional area, one that requires both legal knowledge and emotional intelligence. It also requires thinking outside the box.”

That thoughtful approach was evident in a recent case where a contentious custody hearing was scheduled to proceed.

“We were able to talk with both sides, come to an agreement, and cancel the hearing,” says RaeAnn. “It avoided what could have been an emotionally draining day for everyone involved — especially the child.”

RaeAnn is known as a patient negotiator, someone who seeks common ground without compromising strength. “She has a way of finding solutions people can actually live with,” Todd says.

It’s a philosophy grounded in the firm’s core values: empathy, diligence and transparency.

“We take this work personally,” RaeAnn says. “It’s not nine to five for us. We do whatever it takes to be there for our clients.”

Jenny, a current Compton & Smith client, says, “One of the things I love about them is that they don’t need to be micromanaged. They are very good at taking care of things behind the scenes. In a terrible time of life, they have been the most supportive, still telling me how it is even when its not pretty. They treat you and take care of you like family.”

Compton & Smith also has embraced technology to better serve their clients. For example, since the pandemic, the use of Zoom for hearings and mediations has become a game-changer.

“Zoom has made things so much more efficient,” says Todd. “Before, you might spend half the day just traveling for one hearing. Now, we can do so much more in less time — and save our clients money in the process.”

Both attorneys continue to stay on top of changing laws, particularly in family law. “It’s constantly evolving, so we make sure to take continuing education courses every year,” says RaeAnn. “We owe it to our clients to stay informed.”

Beyond the courtroom, the firm supports a variety of community causes — from local children’s sports teams to domestic violence shelters and animal charities. “If someone’s raising money for a good cause, we try to be there,” RaeAnn says. “I’m a sucker for animals,” she adds with a laugh. “And we both have a soft spot for anything that helps kids.”

While some firms focus on scaling and expanding, Compton & Smith values consistency over growth. “If it’s not broken, don’t fix it,” RaeAnn says simply. Todd agrees. “We’ve thought about adding associates, but our biggest concern is whether someone would treat the cases with the same care we do. Both of our names are on the door, and that means everything.”

With most of their clients coming from word-of-mouth referrals — and even a few former opposing parties sending others their way — it’s clear that their reputation speaks for itself.

“We’re not here to churn through cases,” says Todd. “We’re here to help people. Sometimes that means finding the best legal argument, and sometimes it means just listening and being there.”

As RaeAnn puts it, “It’s never too late to hire a lawyer. No matter your situation, we’ll give you an honest assessment and help you stop the bleeding. That’s what we’re here for.”

Compton & Smith, P.A., is located at 8905 Regents Park Dr., Suite 210. To schedule a free consultation, call (813) 994-2026 or visit ComptonAndSmith.com.

Johnny C’s Celebrates Two Years Of Delicious Food & Community Service!

If you’ve been reading this publication for any period of time and you still haven’t at least tried owner/Chef Erik Ravenna’s Johnny C’s Italian Eatery…well, let’s just say that I’m a little surprised. Not only does Erik create delicious Italian food — from New York-style pizzas to the largest variety of fresh seafood dishes (like the crispy calamari on this page to the Frutti di Mare, which means “fruits of the sea”) pasta and “comfort food” dishes like Momma’s Lasagna and spaghettini & meatballs — he also is one of the nicest, hardest-working restaurateurs in our area who also donates incredible amounts of food to local causes he believes in, such as special needs children.

Johnny C’s was actually named for Erik’s former partner Pat Ciaccio’s father Johnny, but he never changed the name, and he also bought out the family of his other partner — the late former Saddlebrook Resort owner Tom Dempsey. Both Erik and Pat previously worked at Saddlebrook.

Erik, who grew up in New Jersey, says the atmosphere at Johnny C’s is very much like having dinner at the home of a large Italian family, with its open kitchen and a large, dais-like table in the center of the restaurant, with a number of smaller tables around that table.

“This might be a little noisier dining room than you’re used to,” Erik says, “but it definitely feels like home to me.”

So, What About The Food?

Jannah, photographer Charmaine George and I have eaten at Johnny C’s at least a dozen times — not including takeout and catering orders — since it first opened a little more than two years ago, and we always have chosen either our own favorite dishes and/or anything new on the menu.

This time, however, we asked Erik to make us either his favorite dishes or the dishes that have proven to be the most popular at Johnny C’s.

And, what a feast he provided! We started with his ever-popular “Johnny’s Own Bruschetta” (above right photo; it just happens to also be Jannah’s favorite appetizer) that combines fresh, diced tomatoes, garlic and balsamic reduction on garlic crostini, served on a bed of tasty greens that also are amazing with the balsamic reduction.

We also were served a zesty Antipasto Salad — spring mix, with tomatoes, black olives, banana peppers and spirals of ham, capicola, salami and provolone cheese and a house-made vinaigrette — and the aforementioned Calamari Fritti (tossed with banana pepper rings and garlic butter and served with house marinara). Thankfully, I’ve never had my shellfish reaction to calamari because I do love it and Erik’s is excellent!

We’ve previously also gobbled down Erik’s Italian meatballs, served with fresh Buffalo mozzarella and finished with asiago and basil, and his incredible hand-breaded fried mozzarella. And, while we’re on the subject of his fresh mozzarella, Erik’s Caprese Salad is another favorite of mine, with fresh yellow and red tomatoes stacked high with slices of mozzarella and finished with both balsamic glaze and extra virgin olive oil.

But, speaking of my accursed shellfish allergy, Erik also wanted us to sample and take pictures of his Frutti di Mare (top left photo) — and Charmaine said it was probably her favorite dish of the evening. It combined nice-sized shrimp, mussels, clams and calamari in a spicy “Fra Diavlo” (which means “Among the Devil,” because of its heat) sauce and served over linguini with kalamata olives and a side, house-made garlic knot. (Note-all of the pasta dishes are served with garlic knot; they’re also available as an appetizer on the menu).

Other seafood pastas on the menu include shrimp scampi, parmigiana, marinara and Fra Diavlo and my favorite, Erik’s linguini vongolé (with fresh clams, marinara or white wine with garlic butter basil).

Thankfully, he also decided to serve us his Momma’s Lasagna (top photo), which he says is “Just how you remembered,” but only if you had an Italian momma or nonna (grandmother). The lasagna has more meat and sauce than ricotta cheese and even though it’s not “authentic Italy Italian” because it has ricotta instead of bechamel sauce, Jannah, Charmaine and I all agreed that it was hearty and oh so delicious.

We also loved his Linguini Alfredo with broccoli and chicken (left photo), which isn’t actually on the menu, so you’ll have to ask for it, but it definitely is a lighter Alfredo sauce than at most places.

Other pasta dishes at Johnny C’s include Chicken Marsala (with mushrooms & Marsala wine brown sauce), Chicken Piccata (with white wine, lemon, basil & capers), Baked Penne (with house Bolognese sauce & mozzarella), Ravioli Pomodoro (cheese ravioli with vine ripened tomato sauce), Penne Vodka (with vodka cream sauce, basil & vine ripened tomato sauce), the previously mentioned Spaghettini & Meatballs and Eggplant or Chicken Parmigiana. Some of these pasta dishes are now available with gluten-free pasta and several of the chicken dishes have a Halal option. Be sure to ask Erik about all of his Halal offerings, also including beef pepperoni and turkey bacon.

You Say You Want Pizza? You Got It!

Although we didn’t actually have any of Erik’s pizzas on this most recent visit, we’ve enjoyed plenty of those options over the years.

Although you can custom-design your own pizza, his varieties named for the five boroughs of New York City and the area known as “SoHo” are all among Johnny C’s most popular New York-style pies. The Brooklyn is a chicken, bacon, ranch pizza with Alfredo sauce and ricotta. The Bronx is your “Meat Lovers” option, with pepperoni, Italian sausage, ham and meatballs. The Manhattan has Hawaiian pineapple and ham, but I personally don’t think he should have named this variety after any borough of NYC. The Queens is your Margherita with light tomato sauce, fresh tomatoes, Buffalo mozzarella, fresh basil and garlic. The Staten Island is another white pizza, with Alfredo sauce, mozz, ricotta, mushrooms and a pesto drizzle. And the Soho is his veggie variety, with marinara, mushrooms, peppers, onion, spinach, olives and broccoli.

Also super-popular (and delish!) is the “Yea Babe!,” that Erik calls his “Grandpa Bill’s Warm Welcome to You!.” It features vodka sauce, Italian sausage and mozzarella. And yes, Erik still is happy to add Mike’s hot honey to your favorite pizza. “It’s a game-changing extra kick,” he says.

All of these pizzas, as well as the chicken & broccoli pizza in the right photo above, are available with a gluten-free cauliflower crust — honestly one of the best cauliflower crust pizzas I’ve had in our area. I usually prefer extra gluten myself, but for those who need to be gluten-free and those who enjoy a crisp, different-tasting crust, you should definitely try a cauliflower crust pizza at Johnny C’s!

I also sometimes enjoy Johnny C’s “grinders” (I call them subs or hero sandwiches), but he offers meatball, eggplant, chicken or sausage parmesan hot grinders and a turkey BLT and Johnny C’s Italian grinder with capicola, salami, ham, provolone, lettuce, tomato, onion, banana peppers and roasted peppers with Italian dressing.

Johnny C’s also offers a kids menu with spaghettini & meatballs, a slice of pizza (with fries) and cheese ravioli with choice of marinara or Alfredo sauce, each for only $7.95!

Think you can still handle dessert? There’s a tartufo gelato “bomb” with hot fudge & whipped cream, NY-style cheesecake, tiramisu, chocolate chip or pistachio cannolis and two gluten-free options — a Reese’s pie and a chocolate torte.

Cooking Classes, Catering & More!

Also near and dear to Erik’s heart are his “Cooking Classes for Kids” (right photo). He has hosted these classes for special needs kids from Cypress Creek High and other local schools but also offers them as a unique birthday or other party opportunity to anyone whose kid wants to learn how to toss (and catch) pizza dough and make their own pizzas. I wish this was available when my two adult sons were still in school. Jannah and I want to learn how to make pizza like Erik, too!

And, with the holiday season now just around the corner, you also can’t go wrong with catering from Johnny C’s — for parties large and small and for anything from a single tray of Momma’s Lasagna or Baked Penne to go with your Thanksgiving dinner to a fully catered meal, give Erik a call at the restaurant and talk to him about his many different menu options — from appetizers, pastas and pizzas, to salads, pretty much any type of sandwiches and more — you really should give him an opportunity to do at least some of the holiday cooking for you!

During our most recent visit, Erik told me that he had an order the next day for a variety of breakfast pizzas, “So, even though I hadn’t ever even tried to make a breakfast pizza, I said, ‘Why not?’ and came up with five different options — fried egg, sausage & cheese; Canadian bacon, hash brown & cheese; biscuit cinnamon roll, a biscuit, gravy & sausage and the scrambled egg, bacon & cheese shown on this page.”

I asked, “So, what did everyone say?”

“Everyone loved them,” he replied. I think the biscuit and gravy pie was the biggest hit, though.”

Johnny C’s serves beer and wine and has dine-in, take-out with online ordering, as well as delivery with Grubhub, Uber Eats, Seamless and Toast.

As it says on the Johnny C’s website, “Come and visit us at Johnny C’s Italian Eatery, where every bite is a tribute to our family heritage and a celebration of life, love, and good food.”

But, don’t just take our word for it — Johnny C’s has a 4.8-star (out of 5) overall rating on Google — on more than 600 reviews! As Charlene B. said in her 5-star review: “The food was AMAZING! The owner was great. He came out and talked to us and thanked us for coming. You can tell the heart he put into the restaurant & food. It was my first time coming and I told him I’d be back — two days later! I definitely found my new favorite,go-to Italian food. 10/10 recommend!”

For more information about Johnny C’s Italian Eatery 10970 Cross Creek Blvd. (at Morris Bridge Rd.), Suite A, is open for dinner only Monday-Friday, 4 p.m.-9 p.m. and for lunch and dinner on Saturday (11:30 a.m.-9 p.m.) and Sunday (3 p.m.-9 p.m.). For more information, call (813) 278-8020 or visit JohnnyCsItalianEatery.com.

Erik Ravenna Johnny C’s Italian Eatery Johnny Cs New Tampa Wesley Chapel

Get Your Tickets Now To See The Tampa City Ballet’s ‘Cinderella’ At NTPAC Nov. 14-16!

Tampa City Ballet (TCB) will return to the New Tampa Performing Arts Center (NTPAC; 8550 Hunters Village Rd.) next month, with three performances of “Cinderella” — Friday & Saturday, November 14-15, at 7 p.m. & Sunday, November 16, at 4 p.m.

Since our photographer Charmaine George was able to attend and take pictures at the preview performance of “Cinderella” during NTPAC’s Fall Festival weekend, it’s obvious that TCB artistic director Paula Nuñez and her super-talented professional dance troupe will bring their own magical interpretation of this classic fairy tale to life, so don’t miss it!

For tickets ($45-$90) to “Cinderella” at NTPAC and more info, see the ad below or visit TampaCityBallet.org. — GN

Ballet Cinderella New Tampa New Tampa Performing Arts Center NTPAC Paula Nuñez Tampa City Ballet

Sarasota-Based Food + Beer To Open In Former Shuckin’ Shack Location

For those who have been wondering what might be taking over the space at 25026 Wesley Chapel Blvd., Lutz, previously occupied by Shuckin’ Shack (just west of the Tampa Premium Outlets and Costco, in the same small strip plaza as Chicken Salad Chick and Ann’s Nail Spa), you can stop wondering!

The location, with an entrance off of the Wesley Chapel Blvd. extension just south of S.R. 56, is being taken over by Sarasota-based mini-chain Food + Beer and, best of all, the scratch kitchen with full liquor bar should be open by the time this issue reaches your mailbox!

According to a news release we received just before we went to press with this issue, “Food + Beer’s story started back in the early 2000s, when co-founders Mike Whalen and Casey Daniels first crossed paths working in restaurants — Mike as a server and Casey as a kitchen manager.

“What began as a solid working relationship turned into a real friendship, and eventually a shared dream: to create a place that serves up seriously good, scratch-made food in a laid-back, welcoming atmosphere. In 2018, they brought that vision to life in Sarasota’s Gulf Gate neighborhood, and it quickly took off.

“Today, the brand has grown into a local favorite (with seven current locations — two in Bradenton, three in Sarasota, one in Venice and one in Lakeland) and is known for good food, good people, and laid back vibes — now expanding across the Gulf Coast with more locations on the way, including Ellenton and West Tampa coming in 2026.”

The newest Food + Beer will seat 150 guests and, “Just like every Food + Beer, the kitchen is scratch-made, serving food until 1 a.m. (or later) — a welcome spot for those in the hospitality industry to grab a bite or a drink after a late shift. Guests can dig into house staples like fresh-cut fries, hand-breaded boneless nuggets, specialty burgers, and the flavorful Korean Beef Bowl — alongside creative comfort food with a twist, like Red Velvet Chicken & Waffles during brunch or Crab Rangoon Mozzarella Sticks that hit all the right notes.”

Food + Beer keeps things lively all week long with daily lunch specials starting at $8, plus the following lineup of weekly events and deals:

• Burger Monday – Cheeseburger + fresh-cut fries for $6.99

• Taco Tuesday – A variety of taco options with a side of chips and pico, as well as a build-your-own margarita menu

• Trivia Wednesday – Starts at 6:30 p.m.

• 89¢ Wing Thursday – Everyone’s favorite weekly tradition

• Weekend Brunch – Featuring a build-your-own bottomless mimosa bar every Sat. & Sun.

Plus, “to keep things fresh, the team rolls out a seasonal menu four times a year, spotlighting new, scratch-made dishes and limited-time cocktails, paired with a signature cocktail list and a rotating selection of local beers.

The restaurant will feature an outdoor patio, a TV wall — perfect for catching the big game — and many more TVs.

We stopped in to check out the progress on the new Wesley Chapel/Lutz location, and it already looked a lot like the finished product shown here, so we decided just to show you the photo provided by Food + Beer above.

“Were excited to join the neighborhood!,” Food + Beer director of marketing Cassi Knapik told me. We can’t wait to check it out either, Cassi!

For more info, visit eatfoodrinkbeer.com or @foodand.beer on social media. — GN, all photos provided by Food + Beer

Casey Daniels Food + Beer Food and Beer Mike Whalen Wesley Chapel

St. Mark Choir To Perform For Pope Leo XIV In Rome!

Dr. John Paul Cappa (center, with brown sport jacket) is bringing members of the St. Mark the Evangelist Catholic Church Choir on a “Peter’s Way” tour of Italy, including final stops in Rome, where the choir will perform for Pope Leo XIV, and have a Papal audience at Vatican City. (Photos by Charmaine George)

I’m not Catholic, but I can’t help but feel proud to have seen and heard the amazing choir at St. Mark the Evangelist Catholic Church on Cross Creek Blvd. perform shortly before 15 members of the choir and St. Mark director of music Dr. John Paul Cappa before the group embarked on a 10-day “Peter’s Way” tour culminating with a performance for Pope Leo XIV in Rome.

*St. Mark director of music John Paul Cappa*

Dr. Cappa, who has served in his position at St. Mark the past 18 years, has made this pilgrimage to perform for the Pope with two previous choirs — the St. George Parish Choir of Erie, PA, and the Mother of Sorrows Parish Choir of Murrysville, PA — but this will be the first time he has brought a group from St. Mark on such a journey.

After watching the choir rehearse prior to Sunday Mass at the church, all I can say is that this is a truly talented group of singers of different ages who will do St. Mark and the entire New Tampa community proud when they perform for the Pope and 2,000 people at the St. Paul Center, next to the Vatican.

*Pope Leo XIV* ***(Photo source: Wikipedia.com)***

“And, all of these folks are local,” said Dr. Cappa. “It’s really a blessing to be able to take this group on this journey.”

He noted that, unlike his previous Peter’s Way tours of Italy, the St. Mark group is starting its tour on the western coast of Italy — Milan, Turin (to see the Shroud), Naples, Amalfi, Sorrento, Positano and Pompeii — and ending with a mass with the Pope at the Vatican. “A lot of the choir members and musicians are seasoned travelers who have been to Venice, Florence and Naples before,” he said, “so we’re doing a different trip this time.”

And, even though he has brought groups to perform for the Pope before, “It’s a different Pope now. And, it is always exciting and an honor to perform for the Pope.”

It’d been years since I had attended a service at St. Mark, so I didn’t realize that the church’s choir has 30 singers, including soprano soloist Ashely Shalna, bass soloist Marty Angiulli and accompanist Maureen Hartung. “But, when some of our college students come back during breaks, we have as many as 42,” Dr. Cappa said.

Of that group, he added, only 15 actual choir members will make the trip to Italy, “but with spouses and other church members, we’re bringing 37, I believe,” he said.

On Nov. 2, the day photographer Charmaine George and I visited — and 9 days before the group was leaving for Italy — there were at least a dozen incredible musicians from the Florida Orchestra, as well as some USF professors, practicing and performing with the group for the 10:30 Sunday Mass. The rehearsal of composer Gabriel Fauré’s “Requiem” hymn with these woodwind, brass and string musicians was absolutely captivating.

But, Dr. Cappa — who has a Doctor of Musical Arts (DMA) degree in Organ Performance from West Virginia University and is working on a second DMA degree in Choral Conducting at USF — says the choir will perform five pieces for Pope Leo: the “Orbis Factor” ordinary chant, the “Cantate Domino” by Giuseppe Ottavio Pitoni; the “O Domine Jesu Christe” by Giovanni Pierluigi da Palestrina; the “Locus Iste” by Anton Bruckner; and the “Adoramus Te” by Jacobus Clemens non Papa.

I wish them all “Bonam Fortunam!”— GN

*Some of the musicians from the Florida Orchestra*

Choir Church John Paul Cappa music New Tampa Pope Rome St. Mark the Evangelist Catholic Church