Little Italy’s Family Restaurant & Catering Gets A New Chef!

Photo: Gary Nager

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 Bottle Of Red…A Bottle Of White’ & Veal Parmigiana Come To Little Italy’s!

Those of you who have been reading this publication since the opening of Little Italy’s Family Restaurant & Catering on S.R. 54 in Lutz a couple of years ago know that not only do I love Little Italy’s food, but also owners Jessica and Carl Meyers.

So, I was thrilled when Jessica — aka “The Boss” — and Chef Carl said they were finally getting a beer and wine license. Not that I can’t enjoy a great meal without alcohol, but Italian “comfort foods” like everything I love at Little Italy’s just beg for Billy Joel’s “Bottle of Red…Bottle of White” or an ice cold Peroni beer.

Pasco County had awarded Jessica and Carl their beer and wine license shortly before we went to press with this issue and they should be serving red and white wine (by the glass, carafe and/or bottle) and bottled beers by the time this issue reaches your mailbox.

But for me, that’s not the big news at Little Italy’s, which also got a makeover a few months ago. The delicious news is that Jessica and Carl — thanks to multiple customer requests (not just from me) — have now added tender, delicious veal parmigiana to the menu, as well as veal saltimbocca and piccata, plus a couple of new shrimp dishes I can’t try because of my (ugh!) shellfish allergy.

Even so, I always include a couple of seafood pics from Little Italy’s on these pages because so many of you love shrimp, clams and mussels (I’ve never gotten my reaction from clams, for some reason, and Little Italy’s linguine with white clam butter sauce is among my favorites in our area).

But, let’s focus on the veal for a second. Jessica and Carl don’t pound their veal (“It breaks down some of the natural flavor and texture of the meat,” says Chef Carl), but it still cooks up nice and tender and the flavor? Well, let’s just say that for my money, there is no chicken parm that tastes as delicious as good veal parm — and Jessica’s red sauce and outstanding mozzarella definitely put Little Italy’s new veal dishes at the top of my list among all Italian restaurants and pizza places in New Tampa and Wesley Chapel.

And, even though I can’t eat shrimp, Little Italy’s new grilled shrimp appetizer features extra large-to-jumbo-sized shrimp that got some rave reviews during mine and Jannah’s most recent visit last week.

Another new menu item at Little Italy’s which I haven’t sampled yet, but can’t wait to try, is Jessica’s homemade potato gnocchi, which you can order with Alfredo sauce and shrimp, meat or marinara sauce.

“Gnocchi was another big request we’ve been getting,” says Jessica “And everyone who’s tried it so far has raved about it to us.”

Other starters we love at Little Italy’s are the bruschetta, the garlic bread, the homemade meatballs that made Jessica and Carl’s former food truck famous, and the crisp, but tender calamari.

My favorite salad is the Caprese salad, with beautiful, sliced tomatoes layered with slices of fresh mozzarella, all topped with a balsamic glaze reduction that isn’t as sweet as some balsamic reductions I’ve tasted.

As I’ve mentioned many times in these pages, I’ve never been the biggest calzone fan, but Little Italy’s calzones are so huge that most people who order them end up not only taking pictures of them, but also taking a large portion of their calzone home with them.

And, although Little Italy’s isn’t a “pizza place” per se, the homemade Sicilian-style pizzas are great for sharing for three or four people because no human being could possibly eat an entire rectangular pie by themselves.

As for the main courses we love, in addition to the veal and chicken parm and the linguine with clams, the spaghetti with those aforementioned (but worth mentioning again) meatballs, the chicken piccata, the baked penne, the so very yummy lasagne, as well as Jessica’s awesome eggplant rollatini or parmigiana. If you’re looking for something vegetarian, substantial and delicious, you can’t beat her eggplant. I also highly recommend the meatball parm “grinda” sandwiches, served on some of the best Italian bread in the area.

Seafood lovers also will go crazy for Little Italy’s fresh cioppino (with mussels, shrimp and clams), as well as the authentic New England “Lobsta” ravioli.

Little Italy’s For The Holidays?

Little Italy’s also is famous for its catering, including for virtually every Neighborhood News/WCNT-tv party since I first walked into this nondescript looking place a couple of weeks after Jessica and Carl first opened.

Jessica says you can rent the entire restaurant out for up to 35 people for your holiday office parties and large family events. “We’re also going to be open Christmas Eve day (Sunday, December 24), noon-5 p.m., so you can pick up your order that can be baked for your Christmas Day festivities,” she says. “Italian people also have to have lasagne or ziti and definitely meatballs with their Thanksgiving meals — doesn’t everyone? — so please order early.”

Little Italy’s, which also has a nice “Little Goombas” menu, also will be featured on an upcoming episode of “90 Day Fiancé” on The Learning Channel (TLC). “I can’t give more information about the show until it airs,” she says. “But it was pretty cool.” Jessica and Carl also were featured on a recent episode of WCNT-tv with yours truly.

Little Italy’s (24436 S.R. 54, Lutz) is open every day (except Mon.) for lunch (at noon) & for dinner. It stays open until 8 p.m., on Sun. and Tue.-Thur., and until 10 p.m. on Fri. & Sat. For more info, visit LittleItalyFamily Restaurant.com or their Facebook page or call (813) 909-2122.

Little Italy’s Restaurant & Catering Adds An Amazing New Lunch Menu!

1103161241aALLOW ME to start this review by saying that although Little Italy’s Family Restaurant & Catering isn’t actually physically located “in” New Tampa or Wesley Chapel (it is located on S.R. 54 in Lutz, two miles west of the Tampa Premium Outlets), it is the only place we have in our area serving authentic, delicious sit-down Italian food in a casual eatery that’s more than just another pizza place that also happens to serve Italian specialties.

The husband-and-wife team of Carl and Chef Jessica Meyers takes pride in being not only my favorite Italian place located close enough to our distribution areas for me to include it in our annual Reader Dining Survey & Contest, but also one of the favorite places of so many of our readers.

But, the big news is that Jessica and Carl have added a new lunch menu with smaller-sized (for them, anyway) lunch portions of so many of our favorite dishes that we felt that these new lunch options warranted their own full-length feature article in these pages. And yes, all of the food pics shown here are the actual portions you’ll receive for only $6-$9 apiece, with the seafood selections shown here  selling for just a few dollars more. And, lunch is served at Little Italy’s Tuesday.-Friday, noon-3 p.m., although the full dinner menu is available anytime the place is open.

So Simple…So Yummy

Although the shellfish dishes pictured on the facing page don’t actually appear on the new lunch menu, Jessica usually includes both the shrimp fra diavolo and mussels marinara sho1104161204ewn here on her daily specials board, along with the only shellfish option I can still eat without an allergic reaction — the linguine with white clam butter sauce. I will say that the people whose shrimp over linguine Gavin photographed for this article were getting a little impatient waiting for him to finish.

My favorite item off Little Italy’s new lunch menu is definitely the still-huge lunch portion of meaty baked lasagne, which comes with a side salad. Umm, actually, I think it’s the tender chicken parmigiana over spaghetti (also served with a side salad). Meanwhile, Gavin said the hand-crafted individual pizza (we preferred the meat lovers, but the veggie ‘za photographed better) was his favorite.

Although I didn’t include a picture of it on these pages, my favorite item also could be the mini meatball (it’s also available in chicken or eggplant parm) “grinda,” featuring the meatballs (photo) my entire staff has deemed the best they’ve had, at least in the Tampa Bay area, to date. The mini-sub roll comes out properly crispy  and Jessica’s red sauce — what her family back in Brooklyn still calls “tomato gravy” — is second to none in our area. One of those perfect meatballs also is served as a lunch menu item over spaghetti with a side salad.1104161150b

Another lunch option not pictured here is the personal-sized traditional cheese calzone, which, at just $8, is definitely a lot smaller than the regular size calzone that sells for $13 on the full menu, but it’s still big enough for two to share, especially if you add Buffalo chicken or any kind of meat (pepperoni, sausage, etc.) to it for just $1 per item.

I also would be remiss if I didn’t mention the amazing daily ravioli special, including the one shown here — spinach and cheese raviolis over Alfredo sauce with sautéed spinach in the sauce. I was surprised at how much I loved it because I’m not usually a cream sauce fan, but the spinach was the perfect complement for it and Jessica’s homemade raviolis are to die for…literally.

Help For The Holidays!

1104161153bIf you’re getting ready to host a holiday party for 2-to-200 people (up to 40 if you host it at the restaurant), you owe it to yourself to let Little Italy’s cater it for you. Jessica says she can do anything from a huge antipasto salad to big servings of bruschetta to eggplant rollatini, chicken Francese and even a roast beef carving station. Just don’t forget to order a few dozen meatballs. Oh, and maybe also get a dozen hand-piped cannolis filled with Jessica’s house-made cannoli cream for dessert.

For more info about Little Italy’s Family Restaurant & Catering (24436 S.R. 54, Lutz), visit LittleItalyFamilyRestaurant.com or call 909-2122. And, be sure to mention this article when you visit for a special offer.