Bosco’s Owners Celebrate Two Years In Wesley Chapel With New Menu Items!

WHETHER YOU LIVE in Meadow Pointe II or Epperson, the husband-and-wife owners of Bosco’s Italian-to-Go, located in the Freedom Plaza on S.R. 54 (near Curley Rd.), are proud to deliver their pizza and Italian specialties to your door.

“We’re one of the only pizza places that delivers both to Epperson and to all four areas of Meadow Pointe,” says co-owner Charles Frankulin. “If you have a Wesley Chapel address, we’ll deliver to your door.”

Charles and his wife Nancy, whose first date was their senior prom at Wesley Chapel High, took over a reasonably successful little pizza place two years ago next month and continue to put their own imprint on Bosco’s already pretty good menu.

Go Gator!

The most recent additions include some that are, well…pretty unique.

“We wanted to have something that no one else in Wesley Chapel was offering and we decided to give gator a try,” Nancy says. “We now serve gator fettuccine Alfredo, gator on pizza and even something we’re calling ‘Swamp & Turf’ pizza, with both gator and steak.

Gator Alfredo

Charles is quick to point out that, “People who say they don’t love gator because it’s usually too tough are usually talking about gator tail, which is tougher because their tails are so muscular. We’re bringing in tender gator belly, farm-raised in Louisiana.”

I certainly have always been one of those folks who has never been too impressed with the chewiness of gator tail, but I’ve also always been at least somewhat adventurous when it comes to food, so I gave both the Cajun-style gator fettuccine and Swamp & Turf pizza a try, and offered samples to senior video producer Gavin Olsen and sales assistant Janet Levins.

We all agreed that the gator is indeed tender and sweet, almost like a cross between lobster and calamari, but I definitely enjoyed it more with Bosco’s mild (not overly thick or cheesy) Alfredo sauce.

I definitely recommend giving it (or the chicken fettuccine Alfredo) a try.

I also really enjoyed Bosco’s new Tuscan-style tater tots, which are basted with a small amount of oil and baked in Bosco’s conveyor belt oven and come out crispy, with a hint of garlic (third photo from the top on the next page).

Garlic knots.

And, speaking of crispy, although they’re not a new menu item, I wanted to give a shout out to Bosco’s garlic knots. I’ve always preferred regular, crispy Italian bread to knots with my lasagne, meatballs (photo, left) or chicken parmigiana, but Bosco’s come out super-crispy, without overdoing the garlic. Nice!

Another tasty new menu item is the smoked mozzarella raviolis (photo, right), which are stuffed with the flavorful, smoky cheese and covered with Bosco’s zesty red sauce and fresh (not smoked) mozzarella.

Meatball sub.

The only new menu items we haven’t sampled yet are Bosco’s crispy boneless or bone-in wings with Frank’s Redhot Sweet Asian chili hot sauce. I’ve always loved sweet Thai chili sauce, so I’m sure Bosco’s oven-baked wings will be great with them.

And, even though Bosco’s hasn’t yet toyed with keto pizza, they do offer 14-inch gluten-free pizzas, for those who are reactive to gluten.

“We sell quite a few gluten-free pizzas every week,” Nancy says. “There’s a pretty steady number of regulars asking for them.”

Speaking of demand, although I didn’t get a great picture of them either, you have to try Bosco’s crispy cinnamon sticks with cannoli icing for dessert. Decadent! There’s also cannolis, cheesecake and tiramisu on the dessert menu.

To celebrate their second anniversary, the Frankulins are offering one-topping, 14-inch pizzas for only $7.99, with the coupon from Bosco’s ad on pg. 35 of this issue. Congrats, Nancy and Charles!!

Bosco’s Italian-to-Go (30122 S.R. 54) is open every day but Sun. for lunch and dinner, 11 a.m.-10 p.m. and until 11 p.m. on Fri. & Sat. For takeout or delivery orders or for more info, call (813) 907-2440 and tell Nancy and Charles I sent you. Or, visit BoscosItalianFL.com!

Have You Tried Oggi Italian?

I’m not the kind of guy to take it lightly when a delicious new restaurant opens anywhere near our area, but with limited “real” Italian food options in New Tampa or Wesley Chapel, I was really excited to find a great, new classic Italian restaurant located, of all places, at 214 E. Bearss Ave. at N. Florida Ave., not exactly a hub for sit-down restaurants.

But, the new, second location of Oggi Italian — the other is on Davis Islands — has everything from the most delicious tossed salad to a variety of savory roasted chicken dishes and, best of all for those of us who crave great pasta, the best al denté penne pasta you’ll find for miles around.

Owner Joe DeBartolo previously owned Fettuccine Street restaurant on Fletcher Ave., but has created a stir in South Tampa with the Davis Islands location of Oggi and I hope to do the same for his Bearss Ave. location, which is only a 10- or 15-minute drive from the southern tip of Tampa Palms.

The photo is the “Specialita della Casa” at Oggi, the pollo margherita, which is pounded-thin-and-breaded chicken breast, topped with house-made mozzarella, marinara, fresh basil and roasted pomodori tomatoes, served on a bed of  truly al denté mini-penne pasta that I could eat every day if I had to. It’s a delightfully different take on chicken parmigiana (which also is available) that should not be missed.

Oggi has a somewhat limited menu, but even the fresh Italian bread and that amazing house salad served with every entrée by themselves are worth a short drive to check it out — and don’t forget to tell Joe (a New Tampa resident) and his staff that you read about them in the Neighborhood News!.

And, Oggi also has craft beers on draft and a small selection of outstanding wines at very fair prices, with a daily Happy Hour from 4 p.m.-6 p.m. For more information, visit OggiTampa.com or call (813) 908-7778.

Owner offers up Only The Best (OTB) for local patrons

OTB Tuna SaladWhen you meet Brazilian-born-and-raised Dirson De Mesquita, the owner and chef at Only The Best (OTB) Delights Café, located in the Shoppes at Wesley Chapel plaza across Bruce B. Downs (BBD) Blvd. from Florida Hospital Wesley Chapel (FHWC), you are immediately impressed by any number of things.

Of course, there’s the cleanliness of his place and the way he tries to communicate with every patron, whether they’re happy (as almost all of his customers are; see below) or not. Anyone can see that the man is a tireless worker who aims to please.

And, pleasing locals is what OTB has been able to do for a little more than a year now. With OTB’s healthy menu, featuring organic and locally-grown produce, no microwaves, fryers or freezers, it’s a perfect, casual (but recently redesigned) little spot where so many who work out at the FHWC Wellness Center or work at the hospital itself have invited their friends and co-workers to sample OTB’s tasty food at very fair prices for the quality.

Dirson has made some changes to his menu, but most recently, he decided to bring back his six-item dinner menu.

OTB Owner & Decor WallFor dinner, OTB has two kinds of grass-fed, organic top sirloin (Dirson says to try it with balsamic caramelized onions and gorgonzola cheese crumbles), a Salmon Gone Wild entrée (which is a different dish than the Salmon Gone Wild salad on the next page) of wild-caught, baked North Atlantic salmon with pesto sauce, a chicken Ana Bella (free range chicken cooked in a cream sauce with spinach and tomatoes), all served with soup or salad and fresh veggie and rice sides.

The dinner menu, which is offered any time of day (just as you also can get breakfast or lunch whenever OTB is open), also has two kinds of mini-quesadillas — with cheese or chicken and cheese.

The dinner menu is so new, we don’t have pics of the new items to share, so all of the pics on this page are from OTB’s breakfast and (primarily) lunch menus. But, OTB — which Dirson says he has consistently ranked #1 or #2 of all restaurants in the Wesley Chapel area on Trip Advisor.com and has maintained a 4.5-star (out of 5) rating on Yelp.com — already has lots of fans, including everyone here at the Neighborhood News office. In fact, OTB was the #10 Favorite Restaurant in Wesley Chapel with our readers in the most recent Reader Survey & Dining Contest, and #11 on my own list of favorites (and my fourth favorite lunch place and third favorite hamburger joint in New Tampa and Wesley Chapel).

From breakfast, where I flipped for the Good Morning Ciabatta (try it with over easy fried eggs although, I warn you, it’ll get a little messy), even though I really didn’t think I loved turkey bacon, to each of our office’s favorites so far, there’s something for pretty much everyone at OTB.

OTB Egg SandwichBilling manager Jill Reilly loves the Kickin’ Chicken burrito, office assistant Celeste McLaughlin swears by the San Diego Chicken sandwich, office manager Mary Dorey really enjoyed the Salmon Gone Wild salad, assistant editor John Cotey really enjoyed the Seared Steak Delight salad, which is one of my three favorites at OTB, the others being the Asian Orange Ahi Tuna salad and the killer Artisan Burger.

I also can vouch for both the Rio Rancho and Shanghai Chicken rice bowls, which means there’s very little on the menu that I can’t recommend. I don’t eat too much vegetarian-only (and no gluten-free) fare, but OTB does have multiple salads, sandwiches and entrées catering to non-carnivores and those who prefer fresh, real food.

Dirson even recently started growing fresh herbs right in OTB’s new planters to add to the organic feel of the place.

OTB Café is open Mon.-Fri., 11 a.m.-9 p.m., 8 a.m.-9 p.m. on Sat. and 8 a.m.-6 p.m. on Sun. Catering also is available. For more information, call 973-8880 or visit OTBDelightCafe.com.