Credit: CHEFSOFNAPOLI.COM
North Tampa has welcomed a new Neapolitan concept, Chefs of Napoli, which has recently been taken over by fresh ownership, at 10920 Cross Creek Blvd.
Chefs of Napoli also has a location in Spring Hill.
“Food is part of the very fabric of Neapolitan society. Many American’s favorite Italian dishes have their roots in Naples, including pizza,” said Managing Partner, Jeanne DeLuca in a statement. “Chefs of Napoli is thrilled to be able to bring the taste of authentic Neapolitan cuisine to Tampa.”
The restaurant prides itself on traditional Italian practices, by loading up its kitchens with chefs trained in Italy. The full-service spot serves up antipasti dishes like Caprese, bruschetta, and fried calamari. The concept also has a selection of fresh salads, stone-baked pizzas, casseroles, classic pasta dishes like chicken marsala and fettuccine alfredo (gluten-free options are also available) and fat plates with chicken, seafood, meat, and veggie options.
Chefs of Napoli also has a wine list to pair with any dinner option.
The kids’ menu includes classics like spaghetti and meatballs, cheese ravioli and a pizza sub. The dessert menu is stacked with bites like tiramisu, limoncello cake and chocolate-dipped cannoli.
Wear your stretchy pants and prepare for a carb overload.
As one of our reader’s pointed out, Luigi Barile, who owned Chefs of Napoli Inc. and locations in Spring Hill and Ocala, was arrested in May 2019 as part of a two-year human-trafficking investigation. DeLuca, managing partner for Chefs of Napoli, made it clear that Barile is not affiliated with her Cross Creek or Spring Hill locations.
“Luigi Barile has no interest in the ownership of either Chefs of Napoli location,” DeLuca said, “nor does he receive royalties for the usage of the name.”
Hours for the new Tampa resto are 11 a.m.-9 p.m. Sunday through Thursday, 11 a.m.-10 p.m. Friday and Saturday.
UPDATED 10/11/19: To reflect the new ownership is only for the Cross Creek and Spring Hill locations
https://www.facebook.com/thechefsofnapoli/posts/3179554892086978
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This article appears in Oct 10-17, 2019.
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