Barbecue Ponte Style
Chef Chris Ponte is at it again.
This time he has consulted on the menu for the new CJ’s Bar-B-Skew. When Ponte is involved, you know it won’t be just any barbecue joint. Lucky us!
CJ’s, which opened in September, is funky and very casual. Its rock ’n roll theme features classic rock stars adorning the walls. While diners still walk up to the counter to order, CJ’s is saved by its very interesting menu. The “groupies” (servers) will bring your order to your table.
The menu offers Skewers, which are Greek inspired – a surprising find on a barbecue menu. We tried the Mediterranean Chicken Skewer filled with roasted red peppers, grilled onions and chicken. It’s accompanied by basil pesto and served on a warm pita with shredded lettuce, onion and tomato salad. It was a healthy option for a barbecue joint. Our only complaint was there could have been more chicken.
The Greek Vegetable Skewer was a vegetarian’s dream. Chunks of roasted portabella mushrooms, peppers, grilled onions, hummus, marinated tomato and cucumbers were topped with a creamy feta sauce and served on a warm pita. It was a delicious and healthy choice.
I tried the half slab of St. Louis Ribs and pulled-pork combo. Lots of finger-lickin’ good sauce accompanied the meaty, fall-off-the-bone ribs while the chunks of pulled pork were lean, moist and delicious. The Green Apple Slaw proved another cool accompaniment to the tangy ribs. I also couldn’t pass on the Smoked Mac Attack – mac and cheese with smoked gouda. It didn’t disappoint. The gouda cheese was a nice change from cheddar.
Our order of Chicken Corn Chowder arrived thick and creamy and full of chicken chunks, carrots, fresh corn and mushrooms. Umm umm good!
The Carnivore ordered the Half BBQ Chicken and Pulled Pork combo with a side of Red Bliss Potato Salad and the Cast Iron BBQ Beans with pecan-wood smoked bacon. He devoured the moist chicken and pork. The potato salad, one of his favorites, tasted homemade – another unexpected find. He gave it a thumbs up.
Another interesting side was CJ’s Ancho Chili Deviled Eggs. They proved a creamy, kicked-up version with cheddar cheese and bacon. And let’s not forget CJ’s hot jalapeno corn muffins that accompany most barbecue orders. They are great for sopping up that tangy sauce!
You will smell the smoky aromas coming from CJ’s before you even see the restaurant. You will be salivating before you park your car.
Attention to details like brioche buns and tobacco onions – and the addition of healthy, interesting sides and skewers – will have you returning to CJ’s again and again.
CJ’s Bar-B-Skew
10047 N. Dale Mabry
963-1110
http://cjsbarbskew.com
Hours: are Sun-Thu, 11 a.m.-9 p.m.,; Fri-Sat, 11 a.m.-10 p.m.
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.
California Fare Surfs into Westchase
You’re not Californ-I-A Dreamin! Everybody’s gone surfin’!
Surfin’ Westchase, U.S.A., that is, so wax down those longboards and head over to our new Surf Shack!
The owners of Stonechase have opened the Surf Shack Coastal Kitchen in the old Chico’s location. The décor is California cool. Surfboards hang from the ceiling, sleek tables feature tops filled with Clearwater Beach sand and cement floors look like the surf just rolled in. The bar mosaics are gorgeous. There is even a monster TV screen featuring surfers showing off their skills.
Chef Eben Chriss brings his culinary talents to the Surf Shack from Mekenita Mexican Grille in Lutz. You are going to love his menu, which emphasizes fresh ingredients. We started with the AhiTuna Poke’, a mound of diced freshly caught Ahi tuna mixed with diced red peppers and cucumbers then tossed in a poke’ sauce (sesame, soy and scallions). It was served over the house surf slaw of cabbage and red onion in a citrus dressing. A side of hot, deep-fried (but not greasy), won-tons accompanied the tuna.
The dish was healthy, fresh and delightful.
I live to find the perfect fish tacos. At Surf Shack, I found not one but two! The Longboard Fish Tacos were amazing. A huge piece of beer-battered, lightly fried cod was tucked inside a flour tortilla with a great chipotle sour cream drizzle, surf slaw and fresh pico de gallo.
Served in corn tortillas, the Pipeline Fish Tacos were grilled, fresh cod, thinly sliced cabbage and the most amazing chile-tomatillo salsa you will ever taste. It completely changed the taste of these tacos! The other creative addition was pickled red onions, which tamed the strong onion beautifully. Both tacos had minimal ingredients but maximum impact.
The Shack Wrap is as California as it gets. Its flour tortilla contained moist chunks of chicken grilled with a spicy house rub with Applewood bacon, mixed greens, tomatoes, avocado and shredded cheddar and Jack cheeses. Its attention-grabbing mango-passion fruit vinaigrette will wake up your taste buds. The combination of flavors were mouth-watering.
From the Shack Stack offerings (their signature dishes), we chose the Tenderloin Stack. There was no way was The Carnivore was going to pass this up. This dish was beautifully presented with layers of grilled tenderloin steak chunks, black beans, grilled onions, fresh corn, guacamole, chipotle sour cream, pico de gallo, shredded cheese, citrus rice and garlic-tomato salsa – all sandwiched between two crunchy, lightly fried flour tortillas. He was dazzled by the dish’s many fresh and satisfying tastes. He will forever have a hard time ordering anything else on his many trips back to Surf Shack. They may as well name it The Carnivore Tenderloin Stack!
Ahem, a word about dessert. The California Cannoli is a not-to-be missed creative concoction, guaranteed to conquer your sweet tooth cravings forever. Chef Eben puts macadamia-nut, white chocolate cookie dough into won-ton wrappers, then lightly fries them to a golden brown. Four arrived nestled in a bowl with whipped cream drizzled with a caramel sauce.
The Surf Shack plans a new covered patio for dining al fresco. At opening they were serving the freshest and most creative sangrias you will ever taste. Several interesting beers and wines by the glass were also available. Their expanded liquor license is expected mid to late January. Afterward they promise the most delicious and freshest tasting margaritas. No mix, ever. (Be still, my beating heart!)
I must also mention the selection of non-alcoholic, hand-shaken teas and juices. These are all made with fresh fruits pureed or muddled into memorable beverages.
Surf Shack Coastal Kitchen is a wonderful addition to Westchase. I haven’t been this excited about a restaurant in a long time. The food is creative, unique, healthy and scrumptious. Put down this review right now, grab the kids and drive over and check it out.
Hang ten, dudes! See you at Surf Shack with my bushy-bushy blonde hairdo!
Surf Shack Coastal Kitchen
12217 W. Linebaugh Ave
475-5916
Hours: Sun-Wed, 11:30 a.m.-10 p.m.; Thu, Fri and Sat, 11:30 a.m.-midnight
Happy Hour: 3-6 p.m. daily.
Sundays kids eat free (one kid’s meal per adult entrée)
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.
A Modern, Upscale Twist to Traditional Mexican Fare
Our area is in desperate need of a quality Mexican restaurant and I’ve found one that may just be a good start.
Opened by the owners of Flamestone American Grill, Besa Grill’s menu features your favorite Mexican dishes with a modern twist.
While we waited a few minutes for our table, we sat at Besa’s bar and asked the bartender to prepare traditional Margaritas without the standard mix. He did a great job – with fresh squeezed limes, Grand Marnier and quality tequila.
The traditional pre-dinner chips arrived with our choice of three of five different guacamole options. (You can even add lump crab for an additional charge.) We chose the creamy goat cheese and aged bleu cheese, the traditional with cilantro, onion, jalapeno, tomato, garlic, lime and cotija cheese, and the roasted corn and black bean. All three choices were scrumptious. The tortilla chips were house-made, hot and salty. They made for a mouth-watering beginning.
Arriving before the entrees, Besa’s chicken tortilla soup was more like a puree than a traditional, broth-based soup. Its roasted tomatoes lent a smoky flavor and it arrived thick with corn, onions and chicken. We thoroughly enjoyed their version.
For his meal the Carnivore ordered the three street tacos. He could choose from among steak, chicken, fish and duck. He could not, however, order three different ones, which was disappointing. He chose the fish tacos with grilled, seasonal white fish, cilantro, Napa cabbage, jicama, queso anejo and avocado crema. They were a little bland and could have been so much better with some good seasonings.
I ordered the Ahi Tuna Tower – three layers of fresh, marinated Ahi tuna tataki, tossed in cumin, mandarin and soy sauce. It arrived stacked with a layer of guacamole and Besa rice and topped with crispy fried carrot ribbons. A lovely presentation, its flavors complemented the tuna.
On another trip for lunch we tried the Tres Salsas, consisting of black bean and roasted corn, mango ginger, and diced yellow tomato. These were all quite good, made with fresh ingredients and were accompanied with a basket of Besa’s wonderful, house-made tortilla chips.
For our lunch entrees we ordered Besa’s flatbreads. The flatbreads were presented on a long, narrow, wooden serving board. Both were full of flavor and delectable and lived up to the menu’s modern Mexican promise. Besa’s Lobster and Grilled Pineapple Flatbread featured tons of melted manchego cheese and toppings of grilled pineapple, red onion relish, caramelized poblano peppers, tomatillo sauce and queso anejo – all on a thin and crispy lavash cracker crust. The Pulled Chicken Flatbread was topped with moist, shredded chicken, diced avocado, roasted corn, cilantro, black bean puree and gooey manchego cheese.
Besa Grill has several appealing seafood and meat entrees as well as beautiful salads. A children’s menu for kids 10 and under is also available.
Make reservations at Besa Grill. You too will discover it is a quantum leap from the usual, tired Mexican restaurant to a new, sleek and chic fun place.
You’ll find all your Mexican favorites there – with a new, modern, upscale twist.
Buen provecho!
Besa Grill
www.besagrill.com
2542 N. McMullen Booth Rd.
Clearwater, FL 33761.
(727) 400-6900
Hours: Lunch, 11:30 a.m.-4 p.m. and dinner 4 p.m.-Close
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.
A Yummy Chinese Favorite
It has been four years since I reviewed Yummy House on Waters Avenue and it still remains one of my all time favorite restaurants.
In June a new, swanky Yummy House location opened on East Hillsborough Avenue. After a recent enjoyable visit featured great food and a chic atmosphere, I’ve decided to revisit Yummy House in review. I must sing their praises again.
Along with four friends, The Carnivore and I went to check out their new venue, which features a family-style dining option. (A wonderful lazy Susan on each table allows visitors to share all of the dishes ordered.) More important, the new site represents a quantum leap in décor from the Waters location. A lovely bar welcomes visitors and announces that beer and wine are served at Yummy House’s new addition.
We started with the Salt and Pepper Calamari. Yummy House fried lightly battered strips of calamari to a light, golden brown and served it with their novel “salt and pepper” seasoning. Consisting of caramelized garlic with sliced jalapenos, onions, cilantro and scallions, the “salt and pepper” mix made this dish fabulous. As my favorite dish from the Yummy House menu, it will truly be one of the best things you’ll have ever eaten.
Our second favorite was the Hot and Sour Seafood Soup. Its thick and tasty broth included shrimp, mushrooms, noodles, tofu, fish, crab and red chili peppers. (We never leave the restaurant without ordering another quart to take home.)
We ordered four entrees for the six of us, which proved more than enough food. Two choices were from the list of restaurant specials that evening. Darren’s Basil Chicken (Darren was the restaurant’s decorator) featured the familiar poultry with fresh asparagus, basil leaves and fresh mushrooms in a garlic and black bean sauce. This stand-out dish was full of flavor; its chicken was tender and moist and the vegetables were crisp yet tender. The other special, the Flaming Dragon and Phoenix, was a mix of shrimp and chicken with fresh mushrooms and asparagus in their famous spicy and sublime XO sauce.
Yummy House’s Fried Rice is some of the best I have ever eaten. The rice is always moist, never dry. It was served with chunks of shrimp, chicken and pork with egg, parsley and scallions.
The best entrée of the evening, however, was the intensely flavored Szechuan Style Pork – tender strips of succulent pork plated with onions and scallion tops. Our last entrée, The Honey Pepper Beef, featured quality beef in a Honey Pepper sauce with scallion and snow peas. It proved another enjoyable winner.
Every dish we ordered at the newest Yummy House proved remarkable as well as memorable. Consistently excellent, Yummy House offers the best Chinese food that I have eaten anywhere. Run to Yummy House China Bistro and be sure to take some friends for a not-to-be missed dining experience.
Bon appé[vulgarity]!
Yummy House China Bistro
620 E. Hillsborough Ave.,
Tampa 33610.
(813) 237-3838
Hours: Mon-Sun, 11 a.m.-3 p.m. and 5-9:30 p.m.
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.
Sublime and Impressive Dining
Occasionally you need to treat yourself and someone special to an impressive, sublime meal.
It can be accomplished with a reservation at Massimo’s in Palm Harbor. Massimo Patano, a veteran chef from Armani’s, opened his wonderful restaurant several years ago. As chef and owner, Massimo strives to present “an artful blend of Italian, French, Mediterranean and Asian cuisines in a casually elegant atmosphere.”
Massimo has surpassed his goal. His food is creatively prepared and beautifully presented. Accolades abound, including being named “Best Chef” for several years running by Tampa Bay Magazine.
While his restaurant sits in a strip mall, its gleaming white tablecloths against the restaurant’s dark wood are as welcoming as the aromas wafting from the kitchen. On a recent visit we started with salads. The classic crisp, cold romaine of Massimo’s Caesar Salad appeared with delicious homemade bread croutons and Parmesan cheese. Its perfect, homemade dressing suggested just a hint of anchovies. In contrast, Massimo’s Garden Baby Spring Mix teased the palate with tender baby arugula, Gorgonzola cheese and tomato in a wonderful honey-balsamic dressing. Both choices were wonderful.
For my entrée, I ordered the Battuta di Vitello, a beautifully seared veal tenderloin, pounded thin and topped with crab and lobster meat au gratin in a red wine demi-glace and mascarpone cheese fondue. Baby carrots and asparagus accompanied this amazing entrée.
Ordering one of his favorites, The Carnivore was delighted by his Chicken Parmigiana. Its lightly breaded chicken breasts were pounded very thin and topped with lots of mozzarella and Parmesan cheeses. It was served with a quality, fresh-tasting tomato sauce over a generous side of angel hair pasta. The dish proved both delicate and delicious.
Massimo’s veal special was a huge veal chop in a mouth-watering brandy cream sauce. The chop was rosy rare and succulent. Accompanying it were baby vegetables and a side of mashed, roasted potatoes.
For dessert we chose the Amaretto Mascarpone-Ricotta Cheesecake. The dessert was a gorgeous presentation featuring Amaretto liquor and vincotto, a red-wine reduction. Sharing the plate was a velvety scoop of vanilla bean ice cream. Every bite proved decadent.
I would be remiss if I didn’t add a word about Massimo’s magnificent wine list. The restaurant has received the Wine Spectator Award of Excellence from 2006-2010 – no small task for any restaurant. Massimo’s offers countless bottles from the sublime to the ridiculous and priced accordingly.
If you are looking for eclectic fine dining with luscious, beautifully presented food, make that reservation at Massimo’s. You won’t be disappointed.
Buon Appetito!
Massimo’s Eclectic Fine Dining
www.massimosrestaurant.com
31876 U.S. Highway 19 N.
Palm Harbor, FL 34684.
(727) 784-1881.
Hours: Lunch, Tue-Fri, 11:30 a.m.-2 p.m.; Dinner,
Tue-Thu, 5:30-10 p.m.; Fri and Sat, 5:30-11 p.m.
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.
A Restaurant Worth Celebrating
For her birthday, a friend suggested we celebrate with lunch at Ozona Blue in Palm Harbor.
I had not heard of Ozona Blue, so I was eager to check it out. Ozona Blue Grilling Company turned out to be a very nice surprise.
In addition to several areas of inside seating, several outside covered decks featured ceiling fans and even open areas with umbrellas.
Ozona Blue’s menu was pretty extensive. It ranged from gorgeous, hand-cut beef choices displayed in a large, covered case as you entered the restaurant to hand-rolled flatbreads. Hearty salads and several interesting chef specials rounded out the fare.
I love fish tacos so I was excited to try their Baja Fish Tacos. These tacos were some of the best I have ever eaten. They were so stuffed full of fresh fish (diners are given the choice of fried, Cajun or grilled) I needed both hands to pick them up in order to eat them. In addition to the fish, the tacos were overflowing with lettuce, tomatoes, aged cheddar and jack cheeses and a fabulous, spicy remoulade sauce that was delicious. Pico de gallo was spooned over all before the tacos were wrapped in a flour tortilla. The dish proved wonderful. I also had a choice of sides so I ordered the black beans over yellow rice, which was surprisingly tasty.
My friend ordered the fresh blackened grouper sandwich. The fish was firm and moist. The large bun was loaded with lettuce, tomatoes and that same spicy remoulade sauce. It once again elevated the sandwich from the usual to the wonderful. The sandwich had just the perfect amount of heat to make it more interesting. Accompanying it was one of the best slaws I have tasted – delicious with just the right amount of vinegar to make it tangy and not too sweet.
Of course, we made room for birthday dessert. Neither of us, however, was prepared when the waiter brought the carrot cake. It arrived in a gigantic bowl with three large squares of carrot cake and mountains of whipped cream drizzled with butterscotch and toasted coconut. If that weren’t enough, its center held a very large scoop of praline ice cream. We just sat and stared. The cake proved extremely moist with lots of nuts and cream-cheese filling. It was both monstrous and decadent.
Ozona Blue is a great, casual restaurant with better than average food for a good price. It’s a fun place to take the kids where they can swim (yes, they have a great pool for customers) while you enjoy a [vulgarity] at the outdoor tiki bar. You can also make it a lovely night out with great water views and live music on Tuesdays through Sundays. Ozona Blue is also accessible by boat.
Ozona Blue Grilling Company
125 Orange St.
Palm Harbor, FL 34683.
(727) 789-4540.
Hours: Mon-Thu, 11 a.m.-10 p.m.; Fri and Sat, 11 a.m.-11 p.m.; Sun, 9 a.m.-10 p.m.
By Gail Gundersen
Gundersen, a resident of Woodbay and lifelong foodie, can be reached at gailgund@hotmail.com.