Why Are So Many Restaurants In Our Area Shutting Down? 

When popular chains like Red Lobster tart closing, there is definitely cause for some concern. 

When I lived in New York City in the 1980s, I was told by someone I looked up to in the advertising industry that unlike the real estate business — where the three most important words are “Location, Location, Location” — the rule of thumb for doing business with restaurants was “Get your money up front, Get your money up front, Get your money up front.” 

It didn’t take me long to figure out why that was true — at least in Manhattan, where some of my favorite restaurants would get one bad review in any of the major New York media and be out of business in a week. And, this was decades before the advent of online reviews, when anyone with a beef against a restaurant owner could anonymously go online and turn a restaurant’s (especially a new one’s) Google or Yelp rating (or both) to garbage in a heartbeat. 

But, in New York, almost every restaurant on every street was an individually owned mom-&- pop, which has always been more of a gamble than opening another link in a well-funded, regional or national, mass-marketed chain. 

However, as evidenced by the recent rash of restaurant closings in our area, it’s no longer just mom-&-pop, non-chain restaurants that are being affected by everything from rising food costs and salaries, plus ever-increasing rents/interest rates, as well as the cost of things like building materials to even open a new place. 

Case in point: When you see beloved (perhaps not by me, but still by many), well-established chains like Red Lobster (photo), Tijuana Flats and Beef O’Brady’s shuttering multiple locations, that is definitely a cause for concern. 

In Wesley Chapel, it seems like 80% of the eateries are chains — whether national or regional — and almost every new place that is popping up (like Rodizio Grill) is at least a small chain. The only exception seems to be Asian restaurants — from Japanese to Indian — which are more often single-location or just 2-3 total family-owned units. 

In other words, for every solo Via Italia or Falabella Family Bistro hanging in there you have a 201st location of Fazoli’s (see pg. 49) opening. For every one-off Chick’n Fun that attracts an audience, you’re surrounded by one of nearly 200 Slim Chickens and one of 20+ Chicken Guy! (which is coming soon to the north side of S.R. 56) locations. 

Of course, the cost to buy a piece of land and build a new restaurant in Wesley Chapel is becoming prohibitive for anyone other than a chain, but even shuttered fast food places like Wendy’s on S.R. 56 are simply being replaced by another chain — such as Shake Shack, which has nearly 400 locations. 

If you visit local online communities, you’ll always see people bemoaning all of the chain restaurants we have and all of the mom-&-pops we don’t have in our area and yet, every year, hundreds of our readers vote mainly for chains and don’t seem to even know about many of the really good mom-&-pop places available to them. Here are some reasons why: 

Marketing — Even chains with food that I personally refuse to eat — like Taco Bell and Subway — spend millions of dollars every year on ads that magically make their food look absolutely edible. But, while many new local restaurants intend to spend money to promote themselves, the first thing most cut back on when their build-out inevitably takes longer than they ever expected is that advertising money. 

Labor — It seemed like the Covid-19 pandemic exacerbated a dangerous new attitude towards work among young people — the very labor source most restaurants have to look at to fill their employee rosters. And, while the height of the pandemic has been in the rear view for at least three years now — and many fewer people are being paid more to not work than if they have a job — that attitude still seems to be pervasive. 

And, since the trend towards higher pandemic-era tipping for waiters and bartenders seemed to settle down somewhat, many restaurants have added service charges (that, unfortunately, aren’t always fairly shared with the employees), charges for using a credit card to pay and other extras that have created higher costs to dine (or take) out and turned off many regular customers. 

Food Quality — I still feel that this is the biggest issue of all. Jannah and I believe that an expensive meal is always still worth it if the portions and prices are fair, the service is good and the quality of the food is high. However, overpaying for lower-quality food and/or bad service is never OK with us and I honestly think that many chains — and some mom-&-pops — have cut back on quality while charging more for the same meals, often with smaller portions for a higher price. 

I see a lot of people warning that many more restaurant closings are still coming, but I, for one, hope that won’t prove to be true. 

Stonewood Grill & Tavern Never Takes Being Our Readers’ Favorite For Granted! 

Among the menu staples that have made Stonewood Grill & Tavern in Tampa Palms the “Favorite Restaurant in New Tampa” with Neighborhood News readers for eight years in a row are the prime rib (above), the French onion soup (below, left), the ahi tuna appetizer (below, right) & (bottom, l.-r.) Asian chicken salad, B.L.A.S.T. Stack and peach bourbon pork chop. (Photos by Charmaine George)

If you ask operating partner Dennis Diaz or executive chef Danny Manzur how Stonewood Grill & Tavern, located for more than 20 years at The Pointe at Tampa Palms, has been named the Favorite Restaurant in New Tampa the last eight years, both will tell you that it’s about “Our commitment to quality.” 

Danny has been with the company for almost 24 years and has been at the Tampa Palms location of the eight-unit mini-chain the last ten — he also has served as the executive chef of Stonewood Holdings (the restaurant’s parent company) since 2018, “but that position didn’t become ‘official’ until 2020,” he says, adding that, across the brand, “We have great management, outstanding chefs and employees who buy into the company’s commitment to quality.” 

(L.-r.) Sous chef Jason Price, executive chef Danny Manzur, operating partner Dennis Diaz and kitchen manager Gary Zimmerman provide the outstanding food and service New Tampa residents have come to expect from Stonewood Grill & Tavern in Tampa Palms. 

He adds, “Here in New Tampa, I don’t think there’s another restaurant that has consistently been as committed to freshness, quality, having a scratch kitchen and an innovative menu as we have. We always buy the highest-quality meats, fish and produce possible from our vendors. That’s something we’ve never wavered from.” 

Meanwhile, Dennis has only been with the Stonewood for four years, starting as a sous chef at the Tampa Palms location in Feb. of 2020, or just before the Covid-19 pandemic hit, when the restaurant closed for two months beginning on St. Patrick’s Day. He has been the operating partner the last two. 

“I am very fortunate to have the staff I do,” Dennis says. “People didn’t know me when I first got here, so I did get some pushback. But, I work shoulder-to-shoulder with our entire staff and our staff and our guests can see that.” 

He adds, “It’s all about passion here, from how we train our staff to the quality food we serve, always with beautiful presentation. People know as they are coming into the restaurant that we cook on wood, because of that aroma you can smell every single day.” 

Tastes For Every Season 

Although all of the dishes shown on these pages are from Stonewood’s “core” menu, Chef Danny actually comes up with unique seasonal dishes that are changed every three months company-wide, with input from the chefs at each location. 

“We always want the limited time menu to offer unique dishes,” Danny says, “or dishes we’ve done well before that we bring back with a different, elevated presentation, since everybody eats with their eyes first.” 

He gave the example of my favorite Stonewood steak — then hand-cut Manhattan strip, as well as the herb-encrusted grouper. “We changed the presentation on the grouper so it brought the visual, the aroma and the bite to a different level.” 

The spring limited menu will continue to be offered until mid-June, when Danny says he will unveil five or six new dishes, including, “a salmon burger, a chicken skewer and a scampi surf & turf.” 

One of the former limited menu items that made it onto the core menu is the tasty center-cut, bone-in peach bourbon pork chop with garlic mashed potatoes and sautĂ©ed baby kale shown below left — one of my new favorites. 

Jannah, Charmaine, Charmaine’s boyfriend Brendan and I visited Stonewood two days in a row to take the pictures on these pages and the really cool thing is that most of what we sampled isn’t usually what we order when we visit. For example, Jannah and I almost always share the Stonewood bruschetta (vine ripe tomatoes, basil, garlic, aged parmesan, griddled garlic bread and balsamic dressing) and either the simply grilled fresh catch (the grouper is always excellent) or the 8-oz. filet mignon. My favorite appetizer is the seared ahi tuna (sushi-grade ahi rolled in spices and sesame seeds, seared rare, with mixed greens, wasabi, ginger and a zesty sesame ginger dressing) and my other favorite steak is probably the herb-crusted prime rib. Jannah’s favorite entrĂ©e when we’re not sharing is the Southwest chicken bowl (Santa Fe-style chicken breast, turmeric rice, black bean & corn salsa, pico de gallo, tortilla strips, basil avocado aioli and jalapeños). 

But, Dennis had us sampling a variety of other dishes for this visit, including the excellent Asian chicken salad (oak-grilled & chilled, ginger lime-marinated chicken breast, crispy wontons, chilled sesame noodles, fresh mixed greens, sesame ginger dressing & Asian slaw), and the B.L.A.S.T. Stack (hardwood-smoked Bacon strips, field-fresh Lettuce, diced Hass Avocado, signature smoked Salmon and vine-ripened Tomatoes, with lemon-infused olive oil, basil avocado aioli). Both were outstanding with a one-of-a-kind taste. 

Stonewood’s authentic French onion soup features a rich beef, onion broth, topped with toasted Holland rusk, finished with melted Swiss, gouda, gruyere and fontina cheeses. 

Don’t Forget About Brunch! 

Perhaps the best thing about brunch at Stonewood is that it is served on both Saturday and Sunday. Or, maybe it’s the fact that there are special non-brunch items on the brunch menu. Or, maybe it’s because you can create your own bottomless mimosas from the mimosa cart. Or, maybe it’s the Stonewood beignets (flaky, buttery puff pastry topped powder sugar, served with a decadent chocolate and caramel sauce and Julius Meinl espresso dipping sauce). “Our coffee is Julius Meinl premium coffee, too,” Dennis says. 

Finish off your weekend brunch with these house-made Stonewood beignets.

Among the brunch menu items we sampled were the chicken & waffles (super-crispy chicken breast tenders, pearl sugar, Belgian waffles, Four Roses Old Fashion maple syrup, honey butter & choice of side); the prime rib “Benny” (slow-roasted, shaved prime rib, poached egg, chipotle hollandaise, griddled garlic bread & choice of side) and the crĂšme brĂ»lĂ©e French toast (custard French sourdough toast, Four Roses Old Fashion maple syrup, brĂ»lĂ©ed banana, fresh berries & choice of side) — and all were so satisfying. Charmaine also loved the shrimp & grits (creamy white cheddar grits, sautĂ©ed white shrimp, andouille sausage, red and green bell peppers, CrĂ©ole beurre blanc & blistered tomato). 

Stonewood’s Saturday & Sunday brunch features entrĂ©es like shrimp & grits.

We also sampled the tasty steak bowl (garlic-marinated steak tips, flash-seared, crispy seasoned potatoes, fresh arugula, fire roasted red & green bell pepper, caramelized onions, black bean & corn salsa, with a horseradish cream drizzle) and the Nashville hot chicken sandwich (Jannah’s new favorite). 

Dennis also wants everyone to know that not only does Stonewood do on-site catering, “We also have a private dining room for up to 24 people.” 

And of course, Stonewood’s bar also is among the most popular hangouts in New Tampa. “We definitely could use a bigger bar,“ Dennis says. “It’s always packed.” 

Stonewood Grill & Tavern (17050 Palm Pointe Dr.) is open every day for dinner & for brunch (opening at 11 a.m.) on Sat. & Sun. only. Happy Hour is every day from opening until 7 p.m. For info call (813) 978-0388 or visit StonewoodGrill.com. 

The mimosa cart lets you customize your endless weekend brunch bubbles with a variety of fresh fruit flavors.

Congratulations To New Tampa’s Top Of The Class Of 2024! 

It’s that time of year where parents and students count down to all kinds of graduations, from pre-kindergarten to college. At local high schools, hundreds of graduates are moving on to a new phase of life, whether it’s starting a career, joining the military, going to a faraway university, attending a local college, or taking some time to find themselves. The students on these pages are the top-10 graduating seniors of the Class of 2024 at both of New Tampa’s public high schools by grade point average (GPA). Congratulations to everyone listed on these pages for their extraordinary achievement – and to all of their peers and classmates who are graduating alongside them. Note – We apologize that we have significantly more information about one school’s top-10 students than the other, but we can only show here what we were provided. Please also note that while it seems that the last two Wharton GPAs are out of order, a Wharton official told us that the class ranks were frozen prior to the final GPAs shown here. 

Freedom High 

1. Ishitha Panguluri, Valedictorian 

GPA: 8.6591 

College planning to attend: University of Chicago or Univ. of Florida 

Planned Major or Future Career: Neuroscience 

2. Kayla Le, Salutatorian 

GPA: 7.9495 

College planning to attend: University of Florida or University of South Florida 

Planned Major or Future Career: Business 

3. Jaclyn Rachel Alejandro 

GPA: 7.4377 

College planning to attend: University of South Florida Honors 

Planned major or future career: Biomedical Sciences, pre-med 

4. Yadiel Narvaez Hernandez 

GPA: 7.2153 

College planning to attend: Georgia Tech 

Planned major or future career: Industrial Engineering 

5. Mrinalini Bose 

GPA: 7.2113 

College planning to attend: University of Florida 

Planned Major or future career: Applied Math 

6. Mallory Marsland Pettit 

GPA: 7.1104 

College planning to attend: University of Florida 

Planned major or future career: Psychology 

7. Sanduni Karalliyadde 

GPA: 6.9993 

College planning to attend: University of Florida 

Planned major or future career: Political Science, Pre-Law 

8. Sharianne Sampson 

GPA: 6.9438 

College planning to attend: University of Florida 

Planned major or future career: Biology, pre-med 

9. Pouria Yazdankhah Kenary 

GPA: 6.829 

College planning to attend: University of South Florida 

Planned major or future career: Mechanical Engineering 

10. Mohammed Alfatlawi 

GPA: 6.76 

College planning to attend: University of Florida 

Planned major or future career: Computer Engineering 

Wharton High 

1. Heer Patel, Valedictorian 

GPA: 9.9639 

Clubs/Activities: President BETA club, President/founder Wistem (Women in STEM club), member of NHS (National Honor Society), SNHS (Science National Honor Society), NEHS (National English Honor Society), Spanish National Honor Society, Tri M music honor society, Key Club, FBLA, Orchestra, dancer, volunteer at Moffitt Cancer Center and Metropolitan Ministries

College planning to attend: University of Florida 

Planned major or future career: Business & Biology 

Best thing about high school: High school taught me what it means to have real friends. These past few years, I’ve developed some of the closest bonds, which I know will carry forward as I move on to the next chapter of my life. High school taught me how to grow and nurture friendships, and how to value people for who they truly are. 

2. Sarah Gangaram, Salutatorian 

GPA: 8.08 

Clubs/Activities: Team Captain Speech and Debate, Vice President NEHS, Co-founder Book Club, Vice President BETA, Social Media Manager, Newspaper: Education Editor, Member of SNHS, NHS 

College planning to attend: University of South Florida 

Planned major or future career: Biology on a pre-med path, neurosurgeon 

Best thing about High School: Definitely the people. I enjoyed coming to school every day and socializing with my friends and peers, as well as my teachers. Overall, they really made my high school experience incredible. For example, when I’d go to football games and other school events, the spirit we all have is incredible, and just being in that environment was amazing – it’s something I will never forget. 

3. Mahdi Aziz 

GPA: 7.4787 

Clubs/Activities: Treasury secretary NEHS, member of SNHS, NHS, volunteer at AdventHealth, working for my dad at Bagels Plus, tennis 

College planning to attend: University of Florida 

Planned major or future career: Anthropology and history, international lawyer 

Best thing about High School: All the great teachers and friends that I met all through my four years, and the times I spent with them. 

4. Cooper Priest

GPA: 7.28 

Clubs/Activities: Chess Club, NHS, SNHS, swim team 

College planning to attend: Michigan State University 

Planned major or future career: Chemical engineering 

Best thing about High School: Making friends 

5. Athira Umshankar 

GPA: 7.24 

Clubs/Activities: NHS, NEHS, SNHS, art club, film club 

College planning to attend: University of South Florida Honors 

Planned major or future career: Psychology 

Best thing about High School: People and friends I met. 

6. Reese Prieto 

GPA: 7.22 

College planning to attend: University of Florida 

Planned major or future career: Biology 

Best thing about High School: Meeting new people and making new friends 

7. Emily Toso 

GPA: 7.12 

Clubs/Activities: Newspaper Editor-in-chief, President SNHS, NEHS, speech and debate, dancer (Tampa Gymnastics and Dance) for 14 years 

College planning to attend: University of Florida 

Planned major or future career: Environmental engineering 

Best thing about High School: Being able to explore different interests and really find what you’re good at and enjoy. 

8. Avi Amin 

GPA: 7.08 

Clubs/Activities: Scuba diving, soccer, SCC 

College planning to attend: New York University 

Planned major or future career: Finance 

Best thing about High School: Getting to meet new people and make new friends 

9. Eva Lebas 

GPA: 7.0 

Clubs/Activities: All-County and All-State Honors Orchestras, play viola, swim team 

College planning to attend: University of Florida 

Planned major or future career: Biomedical Engineering 

Best thing about High School: Definitely prom and the senior events 

10. Jariel Garriga 

GPA: 7.06 

Clubs/Activities: Wharton Baseball Captain, Beta Club Vice President, SCC Unity Officer 

College planning to attend: Florida State University 

Planned major or future career: Biochemistry, orthopedic surgeon 

Best thing about High School: Playing baseball with my friends 

How Do You Spell ‘Champion?’ B-R-U-H-A-T!

(Photos from the Scripps National Spelling Bee and Associated Press Websites)

We first told you about Bruhat Soma — the New Tampa resident who won this year’s Scripps National Spelling Bee on May 30 — two years ago, when he was a 10-year-old fifth grader who missed attending the finals that year because he came down with Covid-19.

Bruhat, who then finished 74th at the 2023 Scripps Bee, not only won the title this year, he did so with what has to be considered the most amazing performance in the 96-year history of the Bee — even more incredible than it was controversial.

For only the second time ever (the only other time was in 2022), the final two contestants had to compete in a lightning-round tiebreaker known as a “spell-off,” where each contestant is given 90 seconds to correctly spell as many words as they can. Bruhat’s final round opponent — Faizan Zaki, a 12-year-old 6th grader from Allen, Texas — successfully spelled an impressive 20 words in 90 seconds, but Bruhat set a new spell-off record by spelling an other-worldly 29 words correctly in the same amount of time.

Although Bruhat told the Associated Press (AP) he was nervous about the spell-off, he calmly zipped through every word, from “abseil” (actually his last word of the spell-off) to “wenzel” by miming himself typing each word as he spelled it. If you haven’t yet watched his spell-off performance, you really should. AP’s article said he sounded more like an auctioneer than a speller.

As the champion, Bruhat receives a trophy and more than $50,000 in cash and prizes.

According to the AP, Bruhat said he “rehearsed the spell-off every day for six months. I was pretty confident that I had a chance at winning because I’ve been working so hard
and I really wanted to win. That’s why I practiced the spell-off so much.”

The AP story also said although there was no doubt Bruhat was a worthy champion, “the conclusion left many observers disappointed and confused.

“The finals began with eight spellers, the fewest since 2010,” the AP report said, “and it was clear that Scripps was trying to fill the 2-hour broadcast window on Ion, a network owned by the Cincinnati-based media company. Frequent, lengthy commercial breaks allowed spellers to mill about at the side of the stage, chatting with their coaches, relatives and supporters.

“And then, Bee officials announced it was time for the tiebreaker before Bruhat and Faizan were even given a chance to compete in a conventional round. The competition rules state that a spell-off is used in the interest of time, but Scripps still squeezed in another commercial break between the tiebreaker and the announcement of Bruhat’s victory.

“In the tiebreaker — which was used once before, when Harini Logan of Texas correctly spelled 21 words in 90 seconds in 2022 — “the winning word is the one that gives a speller one more correct word than their competitor.” Although it was actually his 29th correct word, not his 21st, Scripps said, “Bruhat’s winning word was ‘abseil,’ defined as “descent in mountaineering by means of a rope looped over a projection above.”

After the competition ended, and a clearly sad Faizan graciously shook his hand, Bruhat told the AP, “I always want to win. And this was, like, my main goal. I’m just really happy that I won this.”

Bruhat is the second straight champion from the Tampa Bay area, and his victory means 29 of the last 35 spelling champs have been Indian American.

He also is the second New Tampa resident to claim the title — former Benito Middle School eighth grader Nupur Lala was the first, after winning in 1999. Nupur’s journey to the crown inspired a new generation of spellers, after her triumph was featured in the documentary “Spellbound.” Now a neuro-oncologist, Nupur returned to the Bee this year for the first time in a decade.

Turner Bartels principal LaMarr Buggs said that Bruhat’s performance was “Unbelievable. I honestly was nervous about the spell-off because the other kid (Faizan) seemed faster during the regular rounds, but wow. Just wow! Everyone at the school is so proud that he is one of ours.”

Buggs also said that after Bruhat, who lives “within walking distance of the school in Live Oak Preserve,” is finished with a whirlwind media tour, including an appearance on “Jimmy Kimmell Live!” and other national talk shows, a “welcoming committee” from Turner Bartels plans to greet Bruhat and his family at Tampa International Airport upon their return.

Team Sack & Great Western Home Loans — Great Realtors¼ & Lower Rates! 

(Above, l.-r.) Carter, Ryan, Leeann and Rylee Sack. The Team Sack real estate team of Future Home Realty is most definitely a family business. The Sacks want to help you & your family buy or sell a home. (Photo by Charmaine George) 

Buying or selling a home is generally one of the biggest and most expensive projects most people will undertake. The journey is almost always filled with a lot of both emotions and important decisions. 

How can you have peace of mind when faced with such a daunting task? Aligning yourself with the right people who have experience and can walk you through the entire process is an important first step. 

Long-time local RealtorsÂź Leeann and Ryan Sack with Future Home Realty, Inc., are the married team calling themselves Team Sack. They have an ongoing business relationship with mortgage broker Patrick Monteau of Great Western Home Loans, which makes the combination a one-stop shop for home buyers. 

Leeann has been a Realtor for 19 years. Prior to joining Future Home Realty, she worked for a home builder selling newly built homes and still has contacts in the new home construction industry. 

Although it wasn’t yet called Team Sack at that time, Ryan got his real estate license 15 years ago, “and we joined forces right away,” says Leeann, who brings her vast array of insider knowledge of the business to the table for every potential home buyer, whether you’re looking for new construction, a resale or aren’t sure which type of home is right for you. 

Leeann says that wherever you go in and around Wesley Chapel these days, you will find new construction. An important Team Sack strategy is always having information about what each of the new home builders are offering, so they know how to market a seller trying to resell an older home in order to be able to compete with all of that new home construction. 

As for Team Sack’s philosophy when working with clients seeking to buy a home, Leeann says, “Competition is always a factor when purchasing a home, especially when inventory is low. Speed is of the essence in order to be able to secure the home of your dreams, and prompt action can make all the difference.” 

Ryan adds, “Whether buying or selling, you need to be educated and Team Sack believes in educating our clients. Potential buyers and sellers want to feel comfortable with the information you provide. Every client will have questions and we are always going to answer the phone and get you through the process.” 

The Right Lender, Too! 

Leeann and Ryan met Patrick about 10 years ago and they have been working together ever since. Patrick started his career working in foreclosures in Hillsborough and Pinellas counties. He worked for Bank of America underwriting and processing mortgages in their operations department. Then, about 15 years ago, Patrick decided to start his career as a loan originator. 

Today, Patrick is the branch manager with Great Western Home Loans, a company with 40 years in the business that is headquartered in Texas. His office is located off of W. Kennedy Blvd. Although he is open from 8:30 a.m.-5:30 p.m., Patrick offers flexible meeting times and provides his mobile number to all of his clients. 

He says that although he is willing to meet with his clients, most of the work in his business these days is done online. He is very proud to say that his is the only Great Western branch in Florida. 

‘Certified Divorce Specialists’ 

Ryan and Leeann call Team Sack, “Certified Divorce Specialists,” because they often help couples going through a divorce who have decided to sell their home. Team Sack is able to work together to help both parties. 

“Each of us will represent one of the people going through the divorce as their Realtor,” says Leeann, “and we also will work with the attorneys. This makes it a seamless process for everyone.” 

Leeann and Ryan say their favorite part of working in real estate is helping their clients achieve one of their goals — whether buying or selling. 

What About This Market? 
(l.-r.) Millie, Patrick, Stacy and Mollie Monteau. Patrick, the branch manager at Great Western Home Loans, works with Team Sack to get you the lowest possible interest rate. (Photo provided by Patrick Monteau) 

Leeann, Ryan and Patrick all agree that whether buying or selling, “You shouldn’t be scared of the current market,” Leeann says. 

Based on the fact that throughout the history of the real estate business, home values always will trend upwards long-term, even though there may be short-term corrections. In other words, “It’s always a good time to purchase a home,” Ryan says, “and when you are ready, please give us a call!” 

He adds, “The local market has stayed strong, but the inventory is still low.” “There is still high demand for homes here.” 

Leeann says Florida has many things to offer and our area “checks a lot of those boxes.” With about 1,200 people relocating to Florida each day, the New Tampa/Wesley Chapel area offers small city feel with big city amenities, plus miles of beaches not very far away on one side and Orlando on the other. 

She also notes that one of the big advantages of working with a Realtor who so often partners up with a great mortgage broker (like Patrick) is that, “We can often get you a lower interest rate,” even though rates are definitely higher now than they were even a year ago. 

In fact, the Team Sack/Great Western ad below says that not only can you get a lower interest rate, Ryan and Leeann are currently offering a $500 credit (at closing) towards a buyer’s home inspection fee and Patrick is offering an additional $500 credit towards the buyer’s appraisal fee (also at closing). 

And, $till More Help! 

To help home buyers have an additional edge, Patrick says he will often use what is known in the mortgage business as a “2-1 Buydown.” 

“A 2-1 Buydown lowers the interest rate for the first two years before it rises to the regular and permanent rate,” he says. “The rate is usually 2 percentage points lower the first year and one percentage point lower the second year. This is a great deal for homebuyers, as long as they know they can afford the regular interest rate starting with the third year. 

He adds that this 2-1 Buydown is available when the seller offers money towards the mortgage. “For example,” Patrick says, “you may see an ad where a home price was reduced by $10,000. Instead of reducing the initial price, the seller will contribute $10,000 towards the mortgage and the buyer will receive the lower rate for the first two years. This is a win-win for both the buyer and the seller.” 

He also says, “Programs like this will help get that house sold that may have been sitting on the market for a while. It may also get the buyer to say yes when the hesitation was the interest rate.” 

Patrick also offers additional financial solutions and options to help clients save money in the long run — including Federal Housing Administration (FHA),Veterans Administration (VA), U.S. Dept. of Agriculture (USDA), jumbo and Non-Qualified (Non- QM) mortgages. He says it’s this commitment to financial wellness that sets him apart. 

Leeann, Ryan and Patrick not only work together they also vacation together and are good friends. Patrick and his wife Stacy have two little girls — 2-1/2-year-old Millie and Mollie, who is seven months old (photo above). Leeann and Ryan’s son Carter is 12 and attends Cypress Creek Middle School and their daughter Rylee is 9 and attends Quail Hollow Elementary. 

For more information about Team Sack, call Leeann at (813) 351-9599 or Ryan at (813) 351-9598 or email them at info@SellandBuyFL.com. For Patrick Monteau, call (813) 927-7806 or email him at pmonteau@gwloans.com.