Food + Beer — Your Independently Owned, Elevated-Menu Sports Pub!

Photos by Charmaine George

Every time a new restaurant opens anywhere in or near New Tampa or Wesley Chapel, but especially anywhere near the Tampa Premium Outlets — since Jannah and I live across the street from that mall — we always get super-excited hoping that the newest place will end up being “our place.” 

But, since most of the restaurants that have opened are the same chain restaurants that open in every major suburb in this country, more often than not, we are disappointed. 

Our first glimmer of real hope came when Food + Beer opened in the former location of Shuckin’ Shack (in the same plaza as Chicken Salad Chick) towards the end of 2025. 

Yes, Food + Beer is still basically a sports pub, but it definitely has a much more interesting, diverse, elevated and tasty menu than any of the “similar” chains in our area. 

Food + Beer is a privately owned mini-chain that started in Sarasota in 2017 and the Lutz/Wesley Chapel location is the company’s eighth. The other locations are spread around Sarasota, Bradenton, Venice and Lakeland, with two more coming soon to Ellenton and West Tampa. Food + Beer was the brainchild of co-founders and friends Mike Whalen and Casey Daniels, who envisioned a casual place with lots of TVs and delicious comfort food conceived and made in a scratch kitchen. 

And yes, it has pretty much become mine and Jannah’s local “place.” We stop off regularly for a burger or some wings and quite a few times for one drink after driving home following a Tampa Bay Lightning game. The vibe is definitely upbeat and friendly and Jannah says the craft cocktails at the full premium-liquor bar are spot-on. 

So, What About The Food? 

I’m so glad you asked! Between us, Jannah, Charmaine and I have been through most of the menu, although there are seasonal additions every quarter. The company’s culinary director Justin Collins (top photo) definitely seems to love his job and the opportunity he has been given to experiment with different flavor combinations. 

“And, everyone loves our regular samplings when we come up with new menu items and give our people a chance to try them,” Justin says. 

The only drawback for me so far has been the fact that Food + Beer does all of its seafood in the same baskets, while all other non-seafood fried items are cooked in a separate basket. 

In other words, I can still eat the wings (which are outstanding!), the fries, the crisp sweet potato tots and the Cuban eggrolls (with tasty mojo pork, ham, pickles and Swiss cheese). Check. I can not, however, eat the fresh catch nuggets, crab Rangoon cheese sticks (right) or the current “Crab Fest” seasonal soft shell crab BLT — even though I’m not allergic to crab or grouper — because they are fried in the same baskets as the Buffalo shrimp, which is seriously a bummer. Soft shell crab is such a favorite of mine and you definitely don’t find it in most places, much less at most “sports pubs.” 

Starters — One of my favorite starters is the tender Mexican street corn (below), which is served on the cob, with chipotle mayo, paprika, cilantro and feta cheese. 

We all loved the unique tin can nachos, which are indeed served in a tin can (below right) and the chips are covered with tomatillo stewed chicken, white queso, pico de gallo, black beans and corn salsa, with lime crema and pickled onions. You might want to ask for help before flipping the can over to let all the chips fall out, although it is the best way I’ve seen to get all of the tasty nacho ingredients to mix. 

Jannah and I also definitely gave thumbs-up to the bacon ranch quesadilla and we did add the optional blackened chicken. The signature jalapeño ranch dipping sauce, “definitely gives everything a kick of flavor,” Casey told me when he was on hand for Food + Beer’s opening weekend. 

Nuggets + Wings — My favorite way to enjoy Food + Beer’s wings are to get the plain bone-in wings, which come out super-crispy, and then add whatever sauce you prefer on the side. In addition to the only semi-spicy “House Buffalo,” other sauces include “Stupid Hot,” garlic parmesan, Memphis BBQ, Carolina gold, Nashville hot, blackened and my two favorites — the sweet Thai chili and the teriyaki. 

We were all surprised how much we loved the “PB&J” wings (top left), which are coated in a combo of an Asian-style peanut sauce and a spicy jalapeño jelly that definitely has a kick. I again suggest a side of the jalapeño ranch dipping sauce, which pretty much goes with everything. 

I’m not usually the biggest boneless wing guy, but marketing director Cassi Knapik suggested we try the Buffalo chicken wedge (left), with iceberg lettuce, chopped red onion, cherry tomatoes, scallion, bacon jam, a 6-minute egg, House Buffalo nuggets and bleu cheese vinaigrette. And yes, all of that actually did work together nicely! 

Burgers — I’m not as into a lot of stuff on my burgers as some people, but I am partial to the basic cheeseburger and the Okeechobee Smash burger (with “a whole lotta onions”) at Food + Beer. But, Justin turned me on to a new favorite — the meatball smash burger (right), which is a seasoned patty with caramelized marinara, mozzarella, fresh basil and a zesty parmesan-crusted brioche bun. I’m definitely ordering extra marinara on the side of this one next time! 

Handhelds — My favorites are the Legalize Marinara (with scratch fried chicken, marinara, mozzarella, basil & parmesan on a garlic hoagie) and the “That Jawn!” cheesesteak, with shaved ribeye, caramelized onions and house yellow (cheese) “whiz,” although I also had it once with mozzarella — and liked it even better! (I know, Philly fan is threatening to hurt me for that one.) 

But, Jannah’s favorite things on the entire menu are the birria tacos (left) — grilled braised beef, Monterey Jack and cotija cheeses, plenty of cilantro, red onion and of course, a traditional consommĂ© dip. I’ve heard people rave about the Cubano and the Nashville hot chicken sandwiches, too, but I haven’t sampled those yet. The “Malibu Barbie” wrap — with chicken breast, bacon, avocado, pico de gallo, spring mix, bibb lettuce and honey-lime vinaigrette in a whole wheat wrap — is definitely on Jannah’s radar. 

Bowls & EntrĂ©es — We liked the stewed chicken burrito bowl, but my favorite so far has been the tasty Korean bulgogi beef bowl (below right), served over sticky rice with kimchi, pickled veggies and cucumbers, topped with a sunny-side- up egg and sesame seeds. The bulgogi beef is tender and has such a great, semi-sweet flavor. 

Platters — These all have items I can’t sample, but there’s one with 6 Buffalo nuggets and 5 fried colossal shrimp, another with five Buffalo bone-in wings and 5 shrimp, and the “Florida Man,” with PBR-battered grouper, gator bites and five shrimp. Please let me know if you try one! 

Desserts — There are three deliciously different indulgences, each offering a different style of decadence. First, there’s the “S’more What?,” with a double fudge brownie, graham cracker and torched marshmallow Fluff. 

Not feeling chocolatey? How about a bananas Foster ice cream sandwich, which is a Nightingale banana pudding ice cream sandwich with banana caramel sauce infused with Misguided Red Sky Rum, brulĂ©ed banana and chopped pecans — oh, and a 151 rum flambĂ© (this one’s for ages 21 + older only). 

But, my surprise favorite, because I’ve never really been a red velvet guy, are the fried red velvet Oreos (above). They’re dipped in red velvet batter, fried and topped with cream cheese icing and powdered sugar. The cookies retain some crunch but the Oreo cream inside becomes almost liquefied. Yum! 

Daily Specials, Happy Hour & More — Food + Beer also offers a number of different specials, including Burger Monday, when a basic cheeseburger + fresh-cut fries costs just $6.99 every Monday (dine-in only). There’s also Trivia Wednesday: starting every Wednesday at 6:30 p.m.; and Wing Thursday, with 89Âą bone-in or boneless wings every Thursday (also dine-in only). 

Food + Beer’s Weekend Brunch is every Saturday & Sunday, 10 a.m.-3 p.m., and features a Bottomless Mimosa Bar that lets you build-your-own, with multiple juice options and add-ons like gummy bears, strawberries, blueberries etc; available during weekend brunch only. 

The brunch menu includes so many great items, many of which we still haven’t tried (but are kicking ourselves for), including chicken & red velvet waffles, and the “Big Country,” with country-fried chicken breast over a split, griddled biscuit with sausage gravy, two eggs cooked to order and your choice of bacon or sausage, just to name a couple. 

Lunch Specials at Food + Beer are offered Monday-Friday, 11 a.m.-3 p.m., and range from just $8–$10. 

The New Happy Hour Menu offers daily drink specials from 3 p.m.-7 p.m. and 10 p.m.- close (including $3 “cheap ass” draft beers, $4 wells, $5 calls and $6 premium liquor & margaritas), plus new food specials from 3 p.m.-6 p.m. & 10 p.m.-close — and $5–$8 “bites” like pretzel bites, fried pickles, house Buffalo boneless wings, bacon ranch quesadilla and chips & queso. 

Unfortunately, specialty cocktails like Jannah’s favorite Strawberry Feels Spritz (left) and “Casey’s PK” (above right), a unique take on a piña colada, aren’t offered at Happy Hour prices. 

Late Night: Food + Beer stays open late, with food served until 1 a.m. or later every night — for everyone, not just you hospitality folks! 

In other words, there’s a lot to like about Food + Beer (25026 Wesley Chapel Blvd. extension). For more info, visit EatFoodDrinkBeer.com or call (813) 815-8001 — and please tell ‘em I sent you! 

Dentistry Deja Vu? Telling A $6 Billion Tale Of Two Identical New Heartland Dental Offices

The under-construction Heartland Dental office located south of County Line Rd. and west of BBD Blvd. (Photo by Joel Provenzano)

What we first thought was just another routine addition to Wesley Chapel’s growing commercial landscape has turned into something far more intriguing. 

While reporting our last cover story — “Olive Garden & Seasons 52 Coming to WC Blvd. at Gateway Blvd.!”—we briefly noted a standalone dental office planned for the same development, although we didn’t honestly know the office’s name at that time, but now know that it is Heartland Dental. Whatever it was to be called, the dental office barely registered with us. 

Until we saw it again. A second, nearly identical building — same size, same name — quietly rising on the south side of County Line Rd., and west of Bruce B. Downs (BBD) Blvd., in the LA Fitness/Aldi plaza (photo above) in New Tampa. No signage yet, just a shell. But the plans we saw online confirmed that it is another Heartland Dental. 

Two brand-new, 4,260-square-foot dental offices, each large enough for up to 12 exam rooms. Same operator. Same footprint. Same timing. That’s when curiosity turned into a deeper investigation. 

Copy-&-Paste Dentistry? 

At first glance, two identical dental offices might seem unusual, but in today’s New Tampa and Wesley Chapel — and world — honestly, maybe it shouldn’t be. 

Multiple locations of the same brand popping up in a concentrated area can actually be a lagging indicator of that area’s economic strength. In simple terms: chains don’t plant roots unless the data says the area is “ready.” 

And, while New Tampa has already “arrived,” Wesley Chapel is clearly arriving. 

But, the dentistry scene? That’s always felt different. More local. More personal. Less
 corporate. Hmmm. 

The Quiet Giant: Heartland Dental 

Heartland Dental isn’t just another dental company — it’s apparently the largest “dental support organization” in the U.S. 

Founded in 1997 in Effingham, IL, Heartland Dental operates in 39 states and Washington, D.C., and supports 1,900+ offices and 3,000+ dentists. 

Rather than owning these practices outright in the traditional sense, Heartland usually operates behind the scenes — handling administration, staffing, billing, supplies and logistics — while the dentists the company serves retain clinical control. 

Think of it as a hybrid model where dentists focus on patients and Heartland handles everything else. But, that’s really just scratching the surface. 

The Billionaire Dentist Behind It 

At the center of this operation is Rick Workman, D.M.D., the founder and executive chairman of Heartland Dental — and, according to a recent Forbes magazine feature, the architect of a $6-billion empire. 

The March 26, 2026, article — entitled “Meet The Billionaire Dentist That Other Docs Want To Punch In The Teeth” — paints a picture of a controversial but undeniably effective industry “disruptor.” 

Dr. Workman (photo, right), who lives in the Orlando area, is an avid rare car collector, AND part owner of the Tampa Bay Rays. He built Heartland Dental on a simple but powerful idea: 

Let dentists be dentists — and treat everything else like a scalable business. And scale it, he has. 

Controlling Every Aspect 

Here’s where things get especially interesting — and particularly relevant to our area. 

Workman didn’t stop at managing dental practices. Early on, he created a separate real estate arm: WMG Development. 

WMG has developed $1.4 billion in real estate across 30+ states. The firm buys land, builds the buildings, and leases them to Heartland-supported practices. 

Sound familiar? That’s because we realized through a simple search that WMG is the site developer and land owner behind Wesley Chapel’s Gateway Plaza Retail Center project, which includes the future Heartland Dental office, Olive Garden and Seasons 52, all under a shell entity called Shoppes at Gateway, LLC. 

And, no big surprise here, WMG also is the developer of the upcoming New Tampa Heartland Dental location. That site’s land is owned by Southeast QSR, but the development ties back to the same network. 

In other words, this isn’t just expansion. It’s sheer vertical integration. 

An improved version of the map of the Gateway Plaza Retail Center that appeared in our last issue, still showing Olive Garden (OG) and Seasons 52 (S52), but also adding the Heartland Dental (HD) office, (Two maps provided by Pasco County were modified into one map by NN). 
“The Founder” Playbook 

If this model feels familiar, it should. 

Anyone who’s seen the movie “The Founder” (which is great, by the way) — the story of McDonald’s rise — knows that the global chain’s real money wasn’t really made in hamburgers. It actually was all about the real estate. 

Heartland is applying a similar strategy in its dental operations by controlling the real estate, standardizing the dental business’ operations and scaling rapidly. 

For an industry once dominated by small, independent practices — some even in home-based offices — this approach has been nothing short of revolutionary, and it was all Dr. Workman’s idea. 

Raising Eyebrows 

Not everyone is celebrating, however. According to the Forbes article, Heartland’s structured systems include standardized clinical protocols, performance tracking across patient diagnostics and revenue-based compensation models. 

Heartland dentists typically earn a base salary, and begin earning about 25% of revenue after hitting certain production thresholds. The good news is that they average around $318,000 annually (vs. the dental industry average of about $208,000 per year). 

To supporters, this is efficiency and opportunity. To critics, of which there are apparently many, it raises important questions: Does standardization also influence treatment decisions and can corporate metrics coexist with personalized care? 

The debate is ongoing — and some dentists in our area are already part of it, similarly to what’s happened with other medical groups in other specialties. 

Already Here & Growing Fast! 

Heartland Dental already has a presence nearby, through supported practices like Somerset Dental Care in Tampa Palms, Watergrass Dental Care (on Curley Rd.), Dental Care at Quail Hollow and others. But these two upcoming Heartland locations definitely seem to be different. 

The “Heartland Dental” name apparently will appear directly on both of these new buildings. If that’s indeed what ends up happening, it could signal a shift toward more visible branding for Workman’s expanding company. 

In other words, this might mark a notable evolution in Heartland’s strategy. 

What This Means For New Tampa & Wesley Chapel 

So, here’s the big question: 

Is our area truly ready for corporate dentistry at scale? 

On the one hand, we have strong population growth, rising household incomes and increasing national brand presence (especially in Wesley Chapel), where all signs point to “yes.” 

On the other hand, this could lead to higher base commercial rents, more competition and greater pressure on independent dental providers. Chains like Heartland could benefit from economies of scale, access to capital (including backing from firms like KKR, nĂ©e Kohlberg, Kravis & Roberts) and control over both operations and real estate. 

For smaller, single-location dentists, that can be a tough playing field to navigate. 

Disruption, Or Just the Next Phase? 

In fact, it may simply reflect the next phase of growth for the Wesley Chapel area as a whole. The arrival of chains — whether in dining, retail, or now healthcare — does often signal maturity of a market. 

But, it also changes the landscape. 

The question isn’t whether Heartland Dental will succeed here. The real question is will — or how will — the local dental industry ecosystem adapt? 

Because what’s being built isn’t just two dental offices. It’s a new model — one that could reshape how dentistry is delivered in our community for years to come. 

Updates On Avalon Park Blvd. & Downtown Avalon Park Wesley Chapel Phase 2

(Above) The site map for Avalon Park Wesley Chapel, which shows the downtown area and the location of the new Avalon Park Blvd.  (Below) An aerial view of Avalon Park, which shows the completed Avalon Park Blvd. (Photo and map both provided to the Neighborhood News by Avalon Park Group)

Nestled in the heart of Downtown Avalon Park Wesley Chapel (WC), a new pedestrian-friendly road runs through the growing community, connecting it from nearby residential areas to where apartments, townhomes and new businesses are now under construction. 

Avalon Park Blvd. (see aerial photo below and map, above), located off S.R. 54 near Friendly Way, recently opened to drivers and pedestrians. 

The roughly 1-mile road cost about $7 million to build, according to president and CEO Beat KĂ€hli of Avalon Park Group, the real estate development company behind the project. 

KĂ€hli says that helping residents easily navigate to the businesses and schools in Avalon Park WC was a primary purpose of the Avalon Park Blvd. road project. 

“It is critical because it connects all of the residential homes,” KĂ€hli says. “If you build a town
connectivity is very important.” 

The extension road runs alongside the developing downtown district, where the first phase of restaurants and retail spaces is already located beneath The Flats apartments. There also is an amphitheater beginning construction at one end of the Downtown Avalon Park WC’s Town Park, where live music performances and other events will eventually be held. Avalon Park Blvd. extends from S.R. 54 through the community, all the way to River Glen Blvd. in Hawthorne Village. 

But, the road is just the latest piece of a larger effort to develop Phase 2 of Downtown Avalon Park WC. 

Although KĂ€hli did not provide additional specific details about the businesses coming to Phase 2, he says a grocery store, a hotel and more than 150 townhomes are expected in the downtown area. Phase 2 also will include two mixed-use buildings (similar to The Flats), with 50,000 square feet of commercial, office and retail space. “We have a waiting list of possible tenants,” KĂ€hli says. 

Also currently under construction near (but not in) the downtown district are Hamlet Cottage Homes, a Dunkin’ restaurant and Pinecrest High School (there currently are high school students being taught at the original Pinecrest Academy K-8 school). 

As for the broader, 1,600-acre Avalon Park WC area, KĂ€hli says that nearly two dozen phases are planned over the next several years. He adds that the additional phases will include more schools, a day care center, an age 55- plus community and at least 10 new restaurants. 

The community is designed around a “Live, Learn, Work & Play” model, with interconnected neighborhoods and tree-lined streets that give Avalon Park WC a small-town, yet modern, feel. 

The design encourages residents to stay within the community for their daily needs, from errands to entertainment. 

The downtown area already is serving as s a central hub for events — including “Absolutely Avalon,” “Avalon Aglow” and the Wesley Chapel area’s longest running open-to-the-public 4th of July fireworks display. As reported in the Neighborhood News, The Flats apartment complex and the first businesses in the downtown district opened nearly two years ago (in Sept. 2024). 

A Tiny Bit Of History 

Avalon Park Group has a history of launching multiple communities, including its flagship development in Orlando. 

“We bought 1,800 acres in 1988,” KĂ€hli says, “but we waited until the 2000s to start construction, We branded that community (which will have around 20,000 total residents at build-out) as [the first] Avalon Park.” 

“We continue to believe that people should live where they can eat, be entertained, work and play,” KĂ€hli says. 

For more info about Avalon Park Wesley Chapel or visit AvalonParkWesleyChapel.com. 

Pasco Commissioners Unanimously Approve Stronger Tree Ordinance Rules

Zephyrhills, Pasco County Florida

The Pasco County Board of County Commissioners (BOC) is casting some “shade” on developers’ ability to remove trees from their respective properties, after approving changes to the county’s tree ordinance at the BOC’s Mar. 24 meeting. 

By a vote of 5-0, commissioners agreed to update the ordinance to shore up protections for Pasco’s “Heritage” trees — defined as live oaks 34 inches or larger in diameter or Southern magnolias 24 inches or larger — introducing new standards for tree canopy preservation and increasing both the fees for removal, as well as the credits for protection, of these trees. 

Under these new standards, developers would be required to preserve 20 percent of the existing tree canopy of their developments, or the uppermost layer of trees whose branches and leaves cover the ground when viewed from above. For upland trees, these are measured by the total number of inches of upland trees that measure 10 inches in diameter at breast height (known as DBH). 

DBH is a standard measurement to determine the diameter of a tree trunk, typically taken at an average adult’s chest height, which is roughly about 4.5 feet. Wetland trees are protected separately under state and local laws and require different levels of permits and regulatory consideration. 

The new ordinance also requires that tree removal be submitted as part of a developer’s overall development plan. 

When developers build out a new subdivision or apartment complex, they must pay a fee and either replace the trees or the fee goes into the Tree Mitigation Fund (TMF), which is funded by developers to allow the county to pay for a variety of tree canopy projects and is maintained separate from the county’s general revenue. 

Under this new ordinance, for each tree removed, developers will pay $75 per inch DBH (up from $50) for most trees, while the cost goes up to $150 per inch DBH for Heritage trees. When a developer preserves trees, it can receive a credit of $150 per inch for every non-Heritage tree 10 inches in diameter or larger they preserve, while they will receive a credit of $300 per inch for every Heritage tree preserved. 

A cap also was established for the maximum contribution to the tree mitigation fund equal to $10,000 per upland developable acre, along with a cap exemption for Heritage trees — and exemption that was advocated by District 2 Commissioner and Board vice chair Seth Weightman in order to incentivize their protection. 

During the meeting, Commissioner Weightman said that this was a “consequential vote.” And, in a statement since that meeting to Neighborhood News, he said that the proposed ordinance will keep forward momentum for the preservation of Pasco’s Heritage trees for future generations while improving the overall tree canopy throughout the county. 

“You can’t mitigate the destruction of Heritage trees,” Comm. Weightman said. “With this vote, we’re truly looking out for the health of our environment, our communities and future generations. I’m hopeful this will inspire developers to incorporate our Heritage trees into the design of our [Pasco’s] communities.” 

According to the county staff, there currently is roughly $12.7 million in Pasco’s TMF. Funds can be pulled by the county from the TMF to pay for approved projects that increase Pasco’s tree canopy on county-owned properties, along with redevelopment of designated areas of the county through the Economic Growth Landscaping Program, which helps both homeowners and those affordable housing projects serving residents earning 80% of area median income or below, as well as any School Board beautification projects on campuses across the county. 

Although the commission was supportive of the ordinance changes, some raised concerns that agricultural land owners looking to sell might be incentivized to clear cut their land before transferring the property to a developer, in order for the developer to avoid paying into the TMF once they acquire the property. 

“If you have a heavily wooded site and you want to sell it, the developer who wants to buy it is going to say ‘clear it first and then I’ll buy it,’” stated Dist. 3 Comm. Kathryn Starkey, “I am happy to protect ag all day long. I’m not happy to take ag and let them (developers) skirt around this tree protection ordinance.” 

Concerns About HB 399 

Comm. Weightman also raised numerous concerns about House Bill 399 (which was passed during the 2026 State Legislative session and recently signed into law by Florida Governor Ron DeSantis) during the BOC meeting and echoed those concerns to the Neighborhood News about its impact for county planning, but also said that the county’s new tree ordinance can serve as a buffer to development. 

“What the tree ordinance does,” says Comm. Weightman, “is that it’s a quality control mechanism for the environment, for neighbors and for projects So [developers] are gonna have to run a pro forma to see, based on $10,000 per upland developable acre plus the additional cost for Heritage trees, if them just coming in and blitzkrieging a site under the new House Bill 399 rules pencils out for them.” 

House Bill 399 (see text of the bill below) immediately went into effect. Supporters of the new law say it will help with the housing and affordability crisis impacting the state but opponents say it’s another attempt to erode home rule and could make it harder for local governments to deny projects they deem incompatible. 

The law requires local governments to tie development fees to the actual cost of project review, while also adopting more objective standards for compatibility within the existing neighborhoods and the surrounding area. It also requires cities and counties to provide reasoning for why a project is denied. 

“It erodes the ability for local planning commissioners to have a say,” Comm. Weightman adds. “It’s another golden ticket for development. The fact that local governments can’t choose incompatibility to deny a project is absurd.” 

Some Pasco County residents appearing at the Mar. 24 BOC meeting also raised some concerns about the impact that so-called state preemption laws might have on the tree ordinance and others wanted to see the canopy preservation percentage further increased. 

“Due to the fact that the state preemption exemptions weaken the 20% canopy preservation standards, we need to increase that to 30 percent,” said Julia Bartunek of New Port Richey during public comment. 

However, many residents were supportive of the changes and were thankful that the county was at least attempting to tackle this issue. “I just want to thank you all for even the idea of a tree ordinance, I really praise you all for that,” said Linda Blake, also of New Port Richey. 

Florida Avenue Brewing Company — So Much More Than Just A Great Local Brewery!

Photos by Charmaine George

I remember being so pumped when Florida Avenue Brewing Company first opened its second location (the original is still in Seminole Heights) in the former location of Sports + Field on S.R. 56 in Wesley Chapel near the end of 2020, as the Covid-19 pandemic was winding down. The on-site brewery (more on that below) wouldn’t be operational for almost another year, but it was exciting to me that Florida Ave. was a big, non-chain real restaurant with an elevated, better-than-sports-bar menu that included items that became instant favorites of mine — such as Chinese sticky ribs and Korean-style bibimbap bowls, to name just two. 

But, the restaurant was just really finding its way at that time and has since been through, “I believe, five executive chefs since then,” says general manager Monroe Brown (left in top photo), who was a server and mostly bartender at the location when it first opened. “But, we’re really happy with the most recent version of the menu and our current executive chef — Baxter McManamy.” (right in the same photo) 

I’ll have to second that, even though both of those early favorite dishes of mine are no longer offered. And, despite having been with Florida Ave. for about a year now, Baxter isn’t taking credit for most of the new menu items, although he will say that he’s tweaked some of the recipes and given his sous chefs an opportunity to present new ideas to make the menu better, too. 

All I can tell you is that the new formula is working. Jannah and I honestly avoided Florida Ave. the last couple of years because it seemed like it was turning into just another sports pub, but…. 

Check It Out Now! 

If you check out the food pictures on this page, I think it’s pretty clear that Baxter, Monroe, the Derby family — Anthony, Amanda and their mom, Toni — and Florida Ave. are definitely back on the right track food-wise. 

In the top photo on this page, Monroe is holding a super-tasty new Rice & Bean Bowl, with adobo rice, “Rollin’ Derby” black beans, avocado and pickled red onions with “bistro steak,” Baxter says. “It’s a little tougher than filet mignon, but has a flavor similar to NY strip.” 

Speaking of Baxter, he’s holding a tasty double-patty Florida Ave. Smash Burger, with sautĂ©ed onions, bacon, American cheese and roasted jalapeño aioli on a brioche bun and a side of loaded hand-cut fries. Every burger on the menu also is made to pair with one of Florida Ave.’s beers, including the burger I mentioned, which the menu says should be paired with a Flipa American IPA, but that’s really up to you. 

If you’re looking for something a little more unique, perhaps try my favorite new menu item that photographer Charmaine George and I sampled on our most recent visit — the Gulf Coast mahi Fish ‘N’ Chips (left). I’ve never seen any restaurant use mahi for fish & chips, but it was beer-battered (“We beer-batter a lot of our dishes,” Baxter said. “Why wouldn’t we?”), super-crisp and snow-white inside. Oh, and it was frickin’ delicious, too. It didn’t even need the house-made tartar sauce served with it. 

Speaking of fresh, before we move on, Monroe and Baxter invited me into Florida Ave.’s super-clean kitchen and showed me that while there are two huge, walk-in refrigerators in there, the freezer is about the size of one of the little ones you’d find in your neighbor’s garage. 

“We just really don’t freeze anything here,” Baxter said. “We make most everything fresh.”

Another one of my new favorite options is the General Tso’s cauliflower (right). It’s served crispy outside, tender inside and the General Tso’s sauce is sweet and a little spicy. I probably will order the spicy aioli on the side next time, just to keep the cauliflower at its peak crispness. 

Another new favorite of mine is the new French onion dip handheld (below left). It features shaved ribeye, mozzarella and provolone, with a zesty horseradish cream on a toasted Amoroso roll. But, the big difference is the French onion broth that really gives this particular French dip a flavor all its own. 

That same delicious onion flavor is encased in Florida Ave.’s tasty crock of French onion soup (above right), which properly covers the broth and toasted bread with a combo of melted mozzarella and provolone cheese, which almost mimics the more traditional taste of French gruyere. 

Another recent addition is the Seasonal Grazing Board (left). For March, this selection of artisanal bites included Irish-style sausage, pretzel bites, kalamata olives, two kinds of cheese, red onions and a chunky tomato chutney. The seasonal board is made to pair with a four-beer flight. If you’re a beer drinker (I’m really not), this is a great way to start your meal, especially with a group of friends. Of the four brews shown with the grazing board, my favorite was the Dead Parrot light lager, but Charmaine preferred the Luminescence Hazy IPA. 

And, although I’m not a big salmon eater and can’t eat shrimp, Charmaine raved about both the BLT salad (below right) — with chopped romaine hearts, candied bacon, blue cheese crumbles, heirloom cherry tomatoes, chives, ranch dressing and balsamic glaze — which she had topped with blackened salmon that she said was flaky and delicately spiced; and the grilled Coastal Lime Shrimp tacos (top left). She loved the tequila lime aioli slaw and the fresh pico de gallo on top of the tacos, too. 

Even though we didn’t have room for dessert, we both still made room because the two house-made Florida Ave. desserts we sampled were both just so good! 

Charmaine’s favorite was the warm coconut cake (below left), which swims in a pool of delicious rum sauce and is topped with grilled pineapple and whipped cream. Decadent. 

But, my new favorite dessert is the Basque (Spanish-style) cheesecake (below right). The menu calls it “irresistible” and that’s pretty spot-on. The tender crust has a delicious char, but the cheesecake itself is as creamy as a true NY-style, but not as dense, and as light and airy as an Italian-style ricotta-based cheesecake, but with a better texture and flavor. It didn’t need the fresh berry coulis, but the end result was spectacular! 

But, What If We Want To Drink? 

I’m so glad you asked. Jannah and I always sit in the comfy high-top bar chairs at Florida Ave., which has a big advantage over most other breweries in that it has a full, premium liquor bar, not just beer and wine. So, even though neither of us are partial to the interesting selection of Craft Cocktails on the menu (she would get the “That’s My Jam,” with Tito’s vodka and a tropical syrup flavor, but would substitute club soda for the Regatta ginger beer it comes with), she has had excellent Cosmos at the bar and my Jameson on the rocks is always perfect. However, you Old Fashioned lovers will probably flip for the variety of “Cask Crafted” Old Fashioneds. 

Florida Ave. also recently added a “Taproom Brunch” every Saturday & Sunday, 11 a.m.-3 p.m., with items like warm French toast bites, avocado toast, a breakfast flatbread (with sausage, bacon, scrambled eggs, pico de gallo, borracha salsa and shredded mozzarella, topped with micro cilantro) and more. The brunch menu also includes bottomless mimosas and “bromosas” (OJ with your choice of Florida Ave.’s Dead Parrot, Luminescence Hazy IPA or You’re My Boy Blue). There’s even a mimosa flight served with four different kinds of juice. 

For lunch every weekday, 11 a.m.-3 p.m., Florida Ave. offers a “Pint & Plate” lunch, with your choice of soup or salad, paired with one of five different main courses (a flatbread, smash burger, tacos, a chicken Caesar wrap or a chicken parm or Milanese Brew Pub Sub) and one free draft beer, or soft drinks or coffee, for just $15. 

For “Hoppy Hour” (Mon.-Fri., 3 p.m.-6 p.m. and all night on Wed., from 3 p.m.-close), Florida Ave. offers its year-round draft beers for $5.25, specialty rotating draft beers from $6.25, sparkling, white or red house wines for just $6 and well & specialty cocktails for $7. There’s also a variety of Hoppy Hour “bites” for $5 (for cheese curds, loaded fries, crispy cauliflower & more), for $7 (for flatbreads or chicken wings) or for $9 (for tacos or Nashville chicken sliders). 

And, of course, Florida Ave. also has a great fenced-in open area out back, with its own bar and table service, as well as arcade games inside for the kids, plus private indoor areas for catered meetings and events. 

Now, let me see…what I am forgetting? 

Of course…BEER! Not only is the Wesley Chapel Florida Ave. one of the largest independent breweries in Florida, which provides cans of its now-famous brews, ciders and seltzers to other bars, it offers a huge variety of its rotating, house-brewed beverages to its happy customers. 

But, don’t take my word for it. Florida Ave. has more than 1,200 5-star reviews on Google, including Sabine M., who wrote, “This has to be one of the best breweries in the area. Every beer is delicious….They have amazing lunch deals…really cool space. A great place to meet up with friends.” 

And, every Saturday, you can even bring your group on a tour of the brewery for just $12 per person, which includes a beer and a souvenir pint glass. You must be 21 for the tours, all sales are final and they should be booked in advance. 

As Monroe says, “If it’s been a while, come give us another try!.” 

Florida Ave. Brewing Co. is located at 2029 Arrowgrass Dr. For more info, call or send a message to (813) 452-6333, visit FloridaAveBrewing.com or see the ad below for a FREE “Fourcaster” Appetizer Sampler!