OK, you long-time readers know I don’t get too excited about too many of our seemingly neverending supply of new chain restaurants opening here in Wesley Chapel.
But, this one’s different. I genuinely love the new Bahama Breeze Island Grille, which opened on July 16 on the north side of S.R. 56, between the soon-to-open Hyatt Place hotel and Chuy’s Tex-Mex.
And, it’s not just because general manager Jeannie LaFever is so awesome. It’s always great to meet nice, energetic people who obviously love what they do, but we’re talking about a restaurant here. No matter how nice the management, wait staff and bartenders may be, if the food isn’t great, at least one local publisher would not be a frequent customer.
Known for its Caribbean fare and flair, Bahama Breeze is a chain eatery that delivers on its promise of great island-inspired food and drinks in a tropical setting with live music every night (and all day Saturday and Sunday). And, even though I’ve heard a few locals complain about the early crowds and that the restaurant isn’t located on a body of water and faces a busy roadway (blah blah blah), I’m just glad the food is up to snuff.
“And, even though we’ve been slammed, everything’s been running pretty smoothly so far,” Jeannie says. “People are just really excited we’re here!”
Jeannie’s favorite dishes include the most popular jerk chicken pasta, the true fall-off-the-bone baby back ribs. the beef empanadas, the jerk chicken wings, the coconut shrimp and the braised short rib & oxtail.
To date, I can vouch for two different sauces on your “Market Catch” fresh fish, which has been redfish on both visits for me. On mine and Jannah’s first visit, we thoroughly enjoyed the almond-crusted redfish topped with lemon butter sauce (great mashed potatoes and green beans as the sides), as well as the mango glazed redfish with grilled pineapple salsa shown above right.
On our most recent visit, Jannah went a little less adventurous, with her tasty Cobb salad, but I really loved the chimichurri sauce on the skirt steak churrasco. Skirt steak isn’t as tender as, say, a filet, and Bahama Breeze’s only other steak is an 8-oz. top sirloin (which I may just try on my next visit), but wow, with that sauce and the outstanding yellow rice and black beans served as sides, this is my current favorite dish at “the Breeze.”
Jeannie also wants to make sure that locals dive headlong into Bahama Breeze’s exotic tropic drink menu.
“Our Bahamarita is the bomb,” Jeannie says. “But you can’t go wrong with a mango jalapeño mojito, a Goombay Smash or a pineapple-coconut martini, either.”
Bahama Breeze Island Grille (25830 Sierra Center Blvd.) is open every day for lunch & dinner. For more information, call (813) 949-0779 or visit BahamaBreeze.com. And please, make sure Jeannie and her outstanding staff know you read about them in the Wesley Chapel Neighborhood News!
Walk-On’s Bistreaux & Bar is coming to S.R. 56 in Wesley Chapel, part of an aggressive expansion by the sports bar franchise owned in part by New Orleans Saints QB Drew Brees.
Permitting has been filed with Pasco County planning for a 15,664-sq.-ft. shell building that is expected to be a commercial strip center right off S.R. 56, in front of the soon-to-open Hyatt Place Hotel & Convention Center.
The strip center is expected to be home to a number of coming projects that have been previously reported, like Golf Galaxy, Total Wine & More and others.
But two highly-anticipated eateries, Walk-On’s Bistreaux & Bar and Blaze Pizza, have already begun the permitting process, and won’t be headed to the new center as once-rumored.
Instead, both are beginning construction soon a little bit to the west, near the corner of S.R. 56 and Wesley Chapel Blvd. (S.R. 54). They will be located in the same center with Chipotle Mexican Grill, and a 3,000-sq.ft. Sleep Number store will also be on that parcel.
Pizza is the cover story in our upcoming Wesley Chapel issue hitting mailboxes on Friday, so you can read more about the emergence of the popular fast-casual chain.
Walk-On’s, a franchise with more than a dozen locations across Louisiana and Texas with an aggressive plan to expand into 11 other states this year, will be one of the few “pure” sports bars in the area.
Its founders, Brandon Landry and Jack Warner, met in 1997 at Louisiana State University in Baton Rouge, where both were walk-ons (hence the name) for the Tiger basketball team.
While they didn’t play much, they did get to travel the country with the Tigers and, along the way, visited enough sports bars that they formulated an idea for starting their own back in Baton Rouge.
According to the Walk-On’s website, in 2000, Landry and Warner sketched out their vision for a floor plan on a napkin from 35,000 feet above the earth, as they flew home from a road game at the University of Tennessee.
They opened their first location in 2003 and, in 2012, Walk On’s was named the No. 1 Sports Bar in America. Two years later, New Orleans Saints quarterback Drew Brees joined the business as a co-owner.
Walk-On’s menu is a little different than many sports bars, highlighted by some unique Cajun dishes, like po’boy sandwiches, gumbo, crawfish, fried Lousiana Alligator and Cajundillas (a tortilla stuffed with chicken, andouille, boudin sausage, caramelized onions and cheese).
All of it served by waitresses dressed as cheerleaders and televisions blaring the calls from your favorite sporting events.
While there are other sports-related options in New Tampa and Wesley Chapel, Walk-On is likely to be a welcome addition for area sports fans.
So, how can one of my favorite local restaurants get even better when the husband-and-wife chefs who opened it — and still own it — hire a new chef?
That’s what has happened recently to my friends Jessica and Carl Meyers of Little Italy’s Family Restaurant & Catering on S.R. 54 in Lutz, less than two miles west of the Tampa Premium Outlets. Jessica and Carl have brought in an authentic Italian chef, born and raised in Napoli (not Naples, FL), who has honed his skills in not only his native country, but also in Germany, Australia, England, Tampa and, most recently, his own place, which was called Manzoni’s, even though neither the chef’s first nor last name is Manzoni.
“Manzoni is-a the street-a I grew up on in-a Napoli,” says Chef Simeone (pronounced “Sih-me-oh-nay”) Chiacchio, who opened Manzoni’s in Tarpon Springs a few years ago, after working at some of the better Italian restaurants in South Tampa. “Manzoni’s was-a the first-a time I ever owned a restaurant, and I found out that I’d-a rather cook for-a someone else and not-a have-a to be the boss.”
That worked out perfectly for Jessica and Carl, who brought in Chef Sam (“or Simon,” says Simeone. “Sam is just-a little easier for-a some people.”) a little over a month ago and have enjoyed not only his “autentico” Neapolitan cuisine, but also his accent, his sense of humor and his ability to multi-task.
“I told him you’re like an octopus,” says Jessica. “Carl and I really admire his skills. He can cook anything and he’s already adding amazing new specials and slowly making changes to our existing menu. We’ll be rolling out our new menu soon.”
Carl, who has been to Italy many times, says he can tell Chef Simeone is authentic because, “he doesn’t let anything go to waste. He cuts up the leftover penne and spaghetti for his pasta fagioli (one of his new specials) and he saves all of the scraps of cut produce, like onions, garlic and more and makes stock to keep his chicken dishes moist.”
Carl also mentioned something I forgot to write down about the beans used in Chef Sam’s pasta fagioli, but all I can tell you is that it is the best I’ve had in the Tampa Bay area. A bowl of it is so big and hearty, it’s a meal unto itself, but don’t get too full to try Sam’s outstanding faggotini pasta, which may not have an appetizing name, but it’s a flavor I’ve never tasted in Italian food before. Faggotini is a pasta “purse,” stuffed with pecorino Romano cheese and pear. Each bite of these filling purses has just a hint of sweetness from the pear, a perfect complement to the salty cheese. But, these faggotini are lightly covered with just the right amount of a creamy, but still light, pink tomato sauce that expertly finishes off this unique pasta dish.
“Just-a don’t-a call it a‘vodka sauce,’” Sam says. “There’s-a no vodka in it.”
New Entrée Specials, Too!
As soon as I saw the new specials board (both the pasta fagioli and faggotini are on it), I got really excited about what Sam’s bringing to the table (pun intended) at Little Italy’s, especially once Jessica and Carl also showed me Sam’s super-extensive menu from Manzoni’s.
Of the new entrées already sampled by yours truly, my surprise favorite was the chicken Vesuvio, which Sam can make for you with the chicken lightly breaded or unbreaded. The chicken surrounds ample, tender slices of eggplant and topped with fresh mozzarella and a light (but not pink), zesty tomato sauce.
My second favorite dish from the specials board was the Caprese chicken over pasta (I’m obviously a tomato/tomato sauce guy). Thick, tender (thanks to that homemade stock?) chicken breasts are topped with also-thick slices of delicious, fresh tomatoes, dense (but perfectly melted) slabs of fresh mozzarella in a thicker tomato sauce more reminiscent of Little Italy’s original sauce, topped with fresh basil. It was served over a helping of spaghetti that provided side dishes for two more meals for me after all that I left over during my visit.
The third new entrée I sampled was the chicken panna, which is served in a thinner-than-Alfredo creamy sauce with pancetta, peas and fresh mushrooms. Jessica said it was her favorite of the new specials and she almost didn’t let me steal even a bite from her (just kidding, Jess).
And of course, yes, you can still order anything from the restaurant’s existing menu, although you might want to ask your server to explain any tweaks Sam may have made to Little Italy’s locally famous lasagne, veal parmigiana (my personal favorite; more on that below), chicken piccata, calzones and huge, rectangular pizzas.
You might just recognize that server, by the way, as Jessica says that she is now going to sometimes work the floor as a server, especially on the weekends, because she really does want Little Italy’s thousands of loyal fans to have full explanations of every new dish and any tweaks Sam may have made to their favorite dishes when they visit.
“All I can say is that the guy is doing amazing things in that kitchen,” Jessica says, “so I want to explain to our customers what goes into making these dishes.”
Carl adds, “This restaurant and kitchen aren’t large enough to do true fine Italian dining. But, what we’re serving now is a step up from what we’ve been doing, without being a step up in price.”
Sam told me not to order the veal parmigiana until the next time I came in because Little Italy’s just started using a new meat purveyor, “and I-a want-a you to-a taste-a the good-a vitello (veal).” He says there will be osso buco (veal shanks on the bone) on the specials board soon and maybe even a steak special.
“Oh, and-a Gary, I know you’re-a not-a the only-a one who likes-a fresh veggies,” Sam says. “We’ll-a give you a choice-a of pasta or veggies with-a your (non-pasta) entrée, too.”
And of course, Sam can create just about anything you want for your next party. Catering has long been a big part of Little Italy’s success the past three years, and I don’t see that side of the business slowing down anytime soon. I guarantee you that a big tray of Little Italy’s lasagne would be the perfect addition to any 4th of July celebration.
And, of course, Little Italy’s still has a “Little Goombas” menu and recently added beer and wine. So, enjoy a delicious glass (or bottle) of delicious chianti, pino grigio or Grandma’s homemade sangria, or a Peroni or domestic beer and get to know the new Little Italy’s. It’ll be “molto delizioso.”
Little Italy’s (24436 S.R. 54, Lutz) is open for dinner only Tues.-Fri. and for lunch & dinner on Sat. & Sun. For info, call (813) 909-2122, or visit LittleItalyFamilyRestaurant.com.
A sign (see top photo on next page) on the building indicates that Bahama Breeze Island Grill, which is getting ready to open just east of Chuy’s Tex-Mex on the north side of S.R. 56, will open to the public on Monday, July 16. We’re trying to make sure we get an invite to the friends & family pre-opening, so look for a sneak peek on WCNT-tv before Bahama Breeze opens. Fresh seafood + live music one mile from where we live means Jannah and I will be frequenting Bahama Breeze…frequently.
•Also opening in July, next to Menchie’s Frozen Yogurt in the Shops at Wiregrass, is Nothing Bundt Cakes, which has been among the favorites at each of the last two Tastes of New Tampa & Wesley Chapel. At our press time, those amazingly moist bundt cakes with perfectly creamy icing still seemed to be weeks from being made or sold at this location, but a spokesperson for the store said “definitely in July.”
If you’ve still never tried Nothing Bundt Cakes, visit the N. Dale Mabry or another location before this store opens and have a couple of samples and please tell them the Wesley Chapel Neighborhood News sent you!You’ll be waiting with baited buttercream breath for Nothing Bundt Cakes to open here, too.
•Not enough for you? Pomodoro Pizza, which is opening in the space previously occupied by Kwan Ming Bistro in the plaza on S.R. 56 that also is home to Wolf’s Den, also is expected to open in early- to mid-July.
Pomodoro is the first local pizzeria to admit that it has New Jersey-style pizza — which I’ve tried to tell quite a few New Tampa and Wesley Chapel residents over the years — is similar to, but slightly different (in most cases) from New York-style. I’ll let the Pomodoro owners give you their take on the differences, but new pizza is never a bad thing for me to try.
•And last, but not least, another newcomer to the same plaza as Mellow Mushroom on the north side of S.R. 56, across from the Tampa Premium Outlets, is Sweetea Café, which is still mostly a shell inside and doesn’t look like it could possibly be open before the end of July, but we’ll keep you posted.
We’ll also have updates on Earth Fare (which looks ready to go vertical), Mod Pizza (in the getting-much-closer-to-completion building next to Starbucks on S.R. 56, in front of Costco) and the three hotels set to open in the next next issue.
Have You Tried Bayscape Bistro?
I’m sure most residents of that community have heard that the restaurant at the Heritage Isles Golf & Country Club off Cross Creek Blvd. in New Tampa has changed hands again, following a $1.3-million investment by the Heritage Isles Community Development District (CDD) to revamp the club house and the restaurant that rarely has been much more than a place for hungry golfers to stop and have a sandwich and a cold beer.
No matter how nice the renovations may be, unless the CDD found the right operator for the restaurant — one that could attract people who don’t live in Heritage Isles to check it out — it was likely to fail again.
Well, not only is the new Bayscape Bistro & Bar at Heritage Isles significantly more attractive looking than anything else that has occupied the space before, some of you may recognize the name of the guy who owns and operates it — and who has provided a much more restaurant-like menu than any of his predecessors.
Edward Bujarski, who ran one of the first and most successful high school culinary arts programs in Hillsborough County at New Tampa’s Wharton High for 17 years, is genuinely excited to bring real, fresh food to Cross Creek Blvd. near Morris Bridge Rd. and to be able to hire some of his former students to work at Bayscape.
I first visited Bayscape few days before we went to press with this issue, but the Bayscape chef salad I started with combines greens, roasted chicken, mojo pork, cheddar and pepper jack cheeses, tomatoes, cucumbers and four crispy seasoned pieces of grilled toast that I assure you are better than any croutons you’ll have anywhere.
Look for more about Bujarski’s new venture in a future issue, but go check it out and tell the happy crew we sent you!
Bayscape Bistro & Bar (10630 Plantation Bay Dr.) is open every day for breakfast, lunch and dinner. For more info, call (813) 994-3445 or visit BayscapeFlorida.com.
I also spoke with Cary Anderson of Streetfront Commercial Properties, who is now leasing out the space in the Shoppes of Amberly plaza in Tampa Palms, which does have a few vacancies, including the 6,400-square-foot space previously occupied by Casa Ramos Mexican Restaurant.
Anderson says he has been close to closing a deal for the space, but that he is still looking for “something special, like a sit-down Italian or seafood restaurant or even a great sandwich place for that Casa Ramos slot.”
Amici Pizza Reopens…And The Crowd Goes Wild!!
It took so long to open that many fans on the Wesley Chapel Community Facebook page of Amici Pizza — previously located in the Grand Oaks Square plaza on Wesley Chapel Blvd. in Lutz but which has been closed for a few months— was never going re-open in its new, freestanding building located less than a mile north of its old location.
Well, our Neighborhood News Facebook page and WCNT-tv — Wesley Chapel & New Tampa Television — were among the first to announce last month that brothers Vincent and Rick Mannino had finally reopened at 26602 Wesley Chapel Blvd./S.R. 54, also in Lutz.
The result of our announcement was one of our most popular Facebook posts and WCNT-tv videos of 2018 — with a reach of nearly 26,000 people, 15,000+ views on YouTube and Facebook and 1,600+ likes, loves, shares and comments.
Happy Amici patrons across the area were raving about the layout and look of the new place, the food (like the true NY-style meat pizza above; photo by Gavin Olsen) and about the return of a 16-year-old local favorite. We wish the Mannino brothers luck, but it doesn’t look like they’re going to need it. We also wish Rick’s wife Tracy much success in her also-new Salon Tré Anne hair salon which shares the building with Amici.
Amici Pizza is open every day for lunch & dinner. For take out & more info, call (813) 973-9734 or visit Amici-Pizza.com and please tell ‘em the Wesley Chapel Neighborhood News sent you! For Salon Tré Anne, call (813) 994-3553 or visit the salon’s page on Facebook.
Not too many small towns can say they have their own Fourth of July fireworks display but, thanks to Avalon Park West (APW), Wesley Chapel can.
For the fifth consecutive year, APW will host a celebration that, in past years, has drawn crowds in the thousands.
And, for the third straight year, it is the only place in Wesley Chapel to catch a professional fireworks display, since the Rotary Club of Wesley Chapel stopped hosting its Freedom Fest celebrations at the Shops at Wiregrass.
But, it’s not just about fireworks at Avalon Park West, a growing mixed-use community located off S.R. 54, adjacent to (and technically a separately-developed part of) New River Township. The party actually begins at 5 p.m., with a host of family-friendly activities leading into the rockets’ red glare, which is scheduled to begin at 9 p.m.
“Our Independence Day Celebration is meant to bring all of the region together for an event they will remember,” says Stephanie Lerret, senior VP at Avalon Park Group, the developer of APW. “We take great pride in providing unique opportunities to play in Avalon Park West.”
The activities include:
• A pie bake-off.
• A bike parade, with kids showcasing and decorating their bikes.
• Wet & dry slides, for kids of all sizes.
• Dozens of vendors featuring crafts and other goods
• Food Trucks
Last year’s crowd was estimated at 3,000 people, and Marielle Fernandez, APW’s marketing and events coordinator, says “we expect even more this year.” Fernandez adds that there also will be bounce houses and community performers this year.
“The idea is to bring the community together,” she says. “This event is for them.”
For additional information, visit AvalonParkWest.com.
OK, you long-time readers know I don’t get too excited about too many of our seemingly neverending supply of new chain restaurants opening here in Wesley Chapel.
On our most recent visit, Jannah went a little less adventurous, with her tasty Cobb salad, but I really loved the chimichurri sauce on the skirt steak churrasco. Skirt steak isn’t as tender as, say, a filet, and Bahama Breeze’s only other steak is an 8-oz. top sirloin (which I may just try on my next visit), but wow, with that sauce and the outstanding yellow rice and black beans served as sides, this is my current favorite dish at “the Breeze.”
