LIVING LAKEWOOD
HAPPY DINING
FLOWER CHILD
TWISTED PIT BBQ
FLORENCE AND
THE SPICE BOYS
BAR ITALIA
THE THRIVERY
BRANDSTORY
WILLIS SMITH
CONSTRUCTION
FLORENCE AND THE SPICE BOYS
LIVING LAKEWOOD
So Much Good, So Close to Home
Lakewood Ranch is growing, not just in numbers, but in flavor, in wellness, and in character. In this edition, we dive into what makes our community not just one of the fastest-growing in the country, but one of the most rewarding places to call home. We meet the passionate leaders shaping our local food scene: from the scratch-made joy of Twisted Pit BBQ to the fresh, feel-good approach of Flower Child, to the bold kebabs and whimsical cocktails of Florence and the Spice Boys. Their creativity, hustle and heart reflect the spirit of the Ranch, lively, eclectic and always evolving. Meanwhile, The Thrivery offers a deeply personal story of resilience turned into nourishment, reminding us that health and healing often start with the choices we make every day. Sprinkled throughout the issue are more stories that will make you hungry, inspired and maybe even a little bit more connected to the Ranch you call home. Whether you’re exploring a new restaurant or just enjoying a fresh juice after a workout, we hope this issue helps you savor the season.
WES ROBERTS
SRQ MEDIA | EXECUTIVE PUBLISHER
Rooted in Community, Growing for the Future
I cannot be more excited to be part of the Lakewood Ranch Medical Center family. From the moment I arrived, I’ve felt incredibly welcomed by this amazing community. This is a big year for our hospital, not just in how we deliver care, but in how we’re expanding and growing right alongside the families, businesses and neighborhoods we proudly serve. On Friday, June 20, we celebrated a huge milestone, the topping-off ceremony for our new five-story, 170,000 sq. ft. patient tower! The final beam going up marked the completion of the building’s framework, and it’s another step closer to opening in early 2026. This $120 million expansion is a game-changer and will help us continue to meet the needs of our fast-growing region with even more advanced care. There’s a lot to be proud of here. Lakewood Ranch Medical Center continues to earn recognition for high performance in key service areas, and we were just awarded another “A” Hospital Safety Grade by The Leapfrog Group this spring. These achievements reflect the hard work and dedication of our entire team and their deep commitment to safe, high-quality care. But we’re not stopping there, we’re growing our service lines and expanding access through our affiliation with Lakewood Ranch Medical Group, an incredible network of primary and specialty care providers. These doctors and care teams don’t just treat symptoms—they partner with you to keep you and your family well, close to home. The momentum we’re building is thanks to the support of our patients, care teams and this entire community. I’m truly energized about what’s ahead, and I look forward to growing together. As always, Let’s Do Well Together.
ROB ANDERSON CEO | LAKEWOOD RANCH MEDICAL CENTER
Below, left to right: Flower Child arrives, photo by Cecilia Marty. CEO Rob Anderson of Lakewood Ranch Medical Center.
PROTECTING THE PAST SUPPORTING THE FUTURE
How one of Sarasota’s oldest construction firms continues to shape the Gulf Coast through craftsmanship, care, and community.
Deep Roots, Strong Foundations “I’m always trying to find out what’s new and upcoming in the community to see how Willis Smith can offer our help and support,” says President and CEO John LaCivita. “We have a long history here in Sarasota and we feel we have a lot to bring to the table. I was born and raised in Sarasota, so I take a lot of pride in it.” Since 1972, Willis Smith Construction has helped shape the community and cultural fabric of Sarasota. What began with founder Willis A. Smith’s commitment to integrity and hard work has grown into a construction management firm trusted across the region for its precision, relationships, and results. For LaCivita, who has been with the company for 28 years leading it from a small but respected builder into one of the largest construction management firms in the region, with over $250 million in annual revenue, a $900 million bonding capacity, and a team of 90+ employees, that evolution is personal. “When I joined, we were doing more industrial metal buildings. We were a Pre-engineered Metal Building dealer for Butler Manufacturing, during that time we installed over a million square feet of metal roofs just in our region. Industrial back then was a pretty healthy industry,” LaCivita explains. “As that evolved and changed, we got more involved in the arts community and that’s when Ringling College of Art and Design took us under their wing. They were a small college at the time and we essentially grew with them. I think part of the reason we are who we are today is because we embraced our Sarasota Arts world, from the 32-year history at Ringling College of Art & Design, the 2007-2008 Sarasota Opera House renovation, our 25-years at the FSU/Ringling Museum, even the 1999-2000 major renovation to Venice Little Theatre at the time.”
Sarasota Art Museum
FROM CURTAIN WALLS TO CURTAIN CALLS
Willis Smith’s work in arts, education, and preservation reflects its deep commitment to Sarasota’s identity. The firm’s portfolio reads like a love letter to the region: Ringling College of Art and Design; The Sarasota Opera House; The historic Sarasota County Courthouse Tower; The Binz Building, now home to the Westcoast Black Theatre Troupe; and Phase One of Marie Selby Botanical Gardens’ master plan are just a few of the firms culturally significant projects.
That spirit of community engagement was amplified after constructing the Sarasota Chamber in 2002, LaCivita went through the Chamber’s Leadership Sarasota program in 2003-2004, a tradition that Willis Smith executives and employees continue to take part in. As part of the program, the class collaborates on a group project that will leave a lasting impact on the community, often in a way that benefits a nonprofit organization. That mentality is something that has become one of the three Core Values at Willis Smith.
“In my younger Project Manager years here at the company, we were redoing the John Ringling’s Ca’ d’Zan air conditioning system. It had a standalone chiller system, which was outdated and unnecessary because we had just installed a central energy plant on their 64-acre campus chiller line loop for the entire FSU/Ringling Museum Campus,” says LaCivita. “We knew Mote Marine was also working on getting their sturgeon farm up and running and was struggling with water temperatures. By connecting The Ringling with Mote Marine, we were able to work out a deal where Mote could take the old chiller from Ca’ d’Zan and move it to their Fruitville AquaCulture property. Ringling got this unnecessary equipment removed, Mote got to utilize it, and it wouldn’t have happened had it not been for our connecting the dots. I look at that as a win-win for the community. We’re always trying to figure out how we can help every not-for-profit out there thrive, because as long as they’re thriving, our community’s thriving.” Willis Smith Construction has been working with Mote Marine Laboratory & Aquarium for almost 40 years. It’s a relationship that has been a huge part of the foundation, growth and even the future of Willis Smith with their involvement on the new Mote Science Education Aquarium project that is currently in it’s final stages of construction. “Mote Marine Laboratory & Aquarium has been incredibly well-served by partnering with Willis Smith Construction for nearly 39 years. Over this time, they have proven time and time again their ability to deliver exceptional results for our construction projects, showcasing both their technical expertise and steadfast reliability. The unparalleled expertise in construction management of Willis Smith allows them to handle every facet of the project efficiently and effectively, ensuring that everything is completed to the highest standards.” Michael P. Crosby PhD, President & CEO Mote Marine Laboratory & Aquarium
“We protect our past so we can support our future.”
—John LaCivita, President & CEO
That same mindset drives the firm’s approach to nonprofit and community work. Whether restoring a landmark or rescuing a fundraiser, Willis Smith leads with purpose. Willis Smith is so passionate about supporting nonprofits in the community, and when you look at their company cultural and community section of their portfolio, you’ll find a lot of what some firms may tout as prestige projects. In addition to their extensive work for The Ringling Museum, Willis Smith has spearheaded many other big-Landmark builds. They’ve recently completed Phase One of Marie Selby Botanical Garden’s three-phase master plan, restored the historic 1913 Sarasota High School, renovated the historic Binz building that houses the Westcoast Black Theatre Troupe and completely restored the Sarasota Opera House in 2008, plus in 2014 built the Sarasota National Cemetery – Patriot Plaza with the Patterson Foundation just to name a few. But this is just a small part of what they do. And while they are undeniably proud of these projects that most people would instantly recognize, they take just as much pride in the builds that are less flashy and yet are so integral to the fabric of Sarasota.
Mote Science Education Aquarium (Mote SEA)
Historic Asolo Theater at The Ringling Sarasota Opera House
Marie Selby Botanical Gardens Downtown Sarasota
BUILDING RESILIENCE,
ONE STATION AT A TIME
Fire stations. Libraries. High schools. Behind every structure is a story of service. In the last ten years, we’ve built 22 fire and EMS stations,” says Senior Marketing Specialist Kassandra Burdwood. “I think that really showcases how much we care about the infrastructure and safety of our community, and how we’re able to adapt to the evolving needs of our community. But yes, while we are doing that, when we restored the historic Sarasota High School, which is now the Sarasota Art Museum. We do the best of both worlds. We protected our past, and we supported the future of Sarasota, Manatee and Venice, and I think that’s our ultimate goal for years to come.”
In addition to the fire and EMS stations, Willis Smith has tackled several other municipal projects. Some won’t hold a lot of interest for the average person (unless you’re particularly passionate about Central Energy Plants), but others are relevant to the general public. Willis Smith has been responsible for building several local libraries for Sarasota, Manatee and North Port, including the relatively new Lakewood Ranch Library, which has already become a community hub with over 10,000 visitors a month.
But Willis Smith doesn’t stop there. The firm has delivered large and small projects for every level of education, from Sarasota High School’s transformation into the Sarasota Art Museum, to our region’s newest and largest public school, Wellen Park High School. “When I first joined this company, we only had 21 employees, our projects were very small compared to today, total company revenues were only $8.7M and this year we will exceed $250M and our bonding capacity is $900M with over 90 employees. Minor projects were our bread and butter,” says LaCivita. “We’ve never forgotten where we came from, it’s a stigma now that Willis Smith is too large for smaller projects and that is just not the truth. We will always continue to do smaller projects.”
This balance of growth and stability is central to Willis Smith’s identity. Even as it builds multi-phase master plans like Lakewood Ranch Waterside or North Port’s Downtown Wellen Park or the many cultural institutions and a 320,000 square foot Wellen Park High School, the company still takes on “smaller” projects, like renovating a library, repairing a community center, or even adding a new drinking fountain to a local school, because they know those projects matter just as much to the people they serve. “Education is a huge component of who we are, starting with both Sarasota County Schools and Manatee County Schools. Then we get into the surrounding university systems with Florida State University, New College, University of South Florida, State College of Florida and Ringling College - they’ve all embraced us,” says LaCivita. “We understand education systems and know exactly what it takes to deliver schools that meet or exceed all building codes. We also understand the non-negotiable reality of school construction; there’s a hard date when students need to walk through the doors and we have consistently delivered ahead of those deadlines. That’s why Sarasota County Schools entrusted us with the largest project in their history, the 320,000-square-foot Wellen Park High School. We’re proud of that trust, and we bring that same commitment to exceed expectations to every project we take on.”
House Westcoast Black Theatre Troupe
Waterside Place Lakewood Ranch
Above: City of North Port Public Safety, Sarasota Fire Station No.8, Sarasota Fire Station No. 13
Wellen Park High School
A NATIONAL FIRM’S EXPERIENCE, A NEIGHBOR’S HEART
Just as no project is too small for Willis Smith, no project is too large. While for-profit and nonprofit organizations sometimes choose national firms for larger projects, believing they bring more experience, that perception is entirely misguided. According to LaCivita, this is a 100% false narrative. The real issue lies in a widespread misunderstanding of the role of a Construction Manager and, more importantly, the unique value that a local Construction Manager brings to the table.
“We have ninety-plus employees and more than half of them came from those larger firms. Their resumes are so stellar. Our employee resume includes a 35-story building in New York City; Federal Buildings for the U.S. Government and even a Nuclear Plant. Our team is so deep with experience,” he says. “We can build anything a National or International firms can build in this community and give them real service and we’re going to be here when the job is done.” That is real value that is priceless. We say many times that might not have built this exact building, because no two projects are ever the same. What we have done is successfully deliver dozens of highly complex, first-of-their-kind facilities by assembling the right team, leveraging our proven processes, and collaborating closely with owners and designers. Our track record shows that when faced with something new, we adapt quickly, anticipate challenges, and deliver exceptional results. That’s exactly what sets Willis Smith Construction apart from others and why you want us on your project.”
That’s why Willis Smith is uniquely positioned: national expertise with local commitment.
“I’ve worked for a national firm before, and that’s why Willis Smith was so much more attractive to me,” Burdwood adds. “We may build something beautiful and shiny like a brand-new high school, but what really matters is that in five years, if a major hurricane comes through and rips a portion of the roof from that school, we’re going to be out there the next day covering it up and getting ready to fix it. That’s going to happen before we sign a contract, because that’s our name, those are our people, and we’re not going to let our local community down.”
Those might sound like nice words, but Willis Smith can back them up with actions. Construction management isn’t just about schedules and budgets, it’s about relationships and trust. And sometimes, that means answering the phone when others wouldn’t. LaCivita recounts two moments that embody the company’s “all in” commitment. “On the eve of a major event at The Ringling, a tent vendor drove a stake through the campus fire main. By the time Willis Smith got the call, water was shooting into the air. The team worked overnight with subcontractors to repair the damage. By morning, the grounds were pristine, and the event went on without a hitch.” Another great example of Willis Smith going above the call of duty was when “just days before classes began at Ringling College, a new academic building flooded with 20,000 gallons of water due to a malfunctioning cistern pump. Project Manager Taylor Aultman left his Labor Day weekend plans, mobilized the team, and worked through the weekend to ensure the building was ready for students by Tuesday,” recounts LaCivita. For a construction management firm whose core values are “Care for our Employees, Client Focused, and Community Engagement” it is no surprise that LaCivita had many similar stories where Willis Smith showed up when others may not have. “We approach every project with the same urgency, dedication, and personal commitment,” says LaCivita.
LOOKING AHEAD: BUILDING SARASOTA’S NEXT CHAPTER
While the company is deeply rooted in tradition, it’s also preparing for the future. From small renovations to historic restorations and vital infrastructure, Willis Smith Construction continues to be a steadfast partner in building Sarasota’s future. From embracing advanced construction technology to championing sustainable building practices and investing in workforce development, Willis Smith is building more than structures, they’re building a legacy. One rooted in pride, powered by people, and led by purpose. “Lakewood Ranch, Sarasota, and the surrounding counties are growing fast,” says LaCivita. “Our role is to make sure that growth is responsible, beautiful, and lasting.”
Founded: 1972
Annual Revenue: $250M+
Bonding Capacity: $900M
Employees: 90+
Churches Build: 30
Fire & EMS Stations Built (last 10 years): 22
Largest Project: Wellen Park High School (320,000 sq. ft.)
Country Clubhouses and Amenity Centers: 16 Local Libraries Built: 5 (including Lakewood Ranch, North Port, and Manatee)
Alfred R. Goldstein Library at Ringling College of Art and Design
Ting Tsung and Wei Fong Chao Center for Asian Art at The Ringling
Robinson Preserve
Flower Child
FLOWER CHILD, A FAST-CASUAL RESTAURANT KNOWN FOR ITS FRESH, HEALTHY FARE AND UPBEAT ATMOSPHERE, has officially opened its doors in Lakewood Ranch—marking the brand’s first location in Florida. Vice President of Operations Dave Luz, who oversees the entire Flower Child brand under Fox Restaurant Concepts, spent the opening week in May onsite with his team, ensuring a smooth launch. The brand, which currently has 41 locations nationwide, was founded in 2014 by Phoenix-based restaurateur Sam Fox, who set out to create a vibrant, health-focused dining experience. Flower Child offers scratch-made meals served quickly in a welcoming, bright, feel-good setting—delivering what the brand calls “positively delicious vibes.”
While the ordering process at Flower Child does resemble that of a fast-food restaurant—guests walk up to the counter to place their order—the experience is anything but typical. Each dish is freshly prepared on the line, similar to what you’d expect in a full-service restaurant kitchen. The menu is thoughtfully crafted to ensure quick, efficient service without compromising on quality. “Most of our cooks have gone to culinary school and often come from full-service backgrounds,” says Luz. “The menu avoids overly complicated dishes to ensure timely preparation so that the food gets to the table within 10 minutes.”
Everything on the menu at Flower Child is made in-house, using the freshest ingredients available. “Our motto is ‘healthy food for a happy world,’ but we’re not considered health food. We serve delicious, nutritious food that’s super responsible regarding calories,” explains Luz. “You can eat at our store five days a week and feel great about yourself, eat super clean with low calories or you can come and indulge. We try to appeal to every kind of dietary need—vegetarian, vegan, gluten-free—we try to make sure there’s something for everyone.”
While the menu changes seasonally three times a year at Flower Child, certain limited-time offers do become permanent additions. Chicken Yakisoba noodles, for example, were so popular when they were introduced that they’ve remained on the menu since. “I’m really proud of the fact that our menu is always changing, it’s always evolving and there’s
always something new,” Luz adds. Flower Child’s fast-casual environment fosters a hands-on, collaborative culture where every team member plays a vital role. According to Luz, managers are actively engaged with guests, and chefs work directly on the line—creating an atmosphere of shared responsibility and connection. “Fox Restaurant Concepts welcomes anyone who’s passionate about hospitality, great food, hard work and people—and who wants to have a good time doing it,” he says.
To fully appreciate what Flower Child is all about, Luz recommends dining in, especially for the first time. “When you dine with us and you see that you order your food and it’s delivered to you in just ten minutes, you’re amazed. That’s where our magic happens,” he says. More than half of their business, however, is in to-go orders, which can be created through the app or ordered in-house and taken out. They also have a very robust catering business, which is a great option for corporate events.
The Flower Child team has been looking to get into the Florida market for some time and Luz shares that he’s glad they were patient and waited for just the right opportunity to come to Sarasota. “Our best locations are always in areas like Lakewood Ranch, where the community is growing, the people are super engaged, they’re diverse and they’re active,“ he says. “I just know this location will be great for us.” LL Flower Child, 6532 University Parkway, Suite 160, Sarasota, 941373-0199, iamaflowerchild.com
Flavorful and Fun
WITH THE OPENING OF THEIR SECOND LOCATION, FLORENCE AND THE SPICE BOYS ARE BRINGING THE FLAVOR TO UTC.
FLORENCE AND THE SPICE BOYS STARTED AS A PASSION PROJECT BETWEEN FRIENDS and it’s grown into one of Sarasota’s most exciting culinary success stories. In 2019, husband and wife Steven and Florence Schmitt and their longtime friend and business partner Carl Kolber launched a food truck serving playful, Middle Eastern-inspired street food. Their vibrant, flavor-forward menu quickly earned a devoted local following. By the end of 2022, they found a more permanent home with a brick-and-mortar location in The Landings. In April of this year they made another bold and exciting move, opening a second location at the University Town Center (UTC) where they have added a new partner, chef Collin Blakeman.
Below: left to right: Chef Collin Blakeman joins Florence Schmitt and Steven Schmitt at Florence and the Spice Boys’ new UTC location. The dishes at Florence and the Spice Boys are as colorful as they are flavorful, and often feature unique ingredients like charred octopus.
“Collin is the executive chef at Owen’s Fish Camp and he has a ton of experience with highvolume restaurants,” says Florence. “That gave my husband Steven the opportunity to work with another talented chef to develop some exciting new dishes.”
That experience is crucial, because the UTC location is their biggest venture yet. The Landings location has a much smaller footprint, and the limited kitchen space puts constraints on what they can do with their menu. At the new location, the team was able to design the kitchen with the new menu in mind.
“At UTC, we planned to have this evening dinner with beautiful kebabs and more sharing plates and more of a Mediterranean-style vibe,” Florence says. “Collin was really able to bring the expertise to make that happen.”
The kebabs have proven to be a worthy addition to the menu. Flavorful and eclectic, they are precisely the kind of cuisine that
Florence and the Spice Boys are known for. The Australian lamb chop skewer combines wonderfully crisp meat with complex flavors from Peruvian pepper sauce and coriander chutney. The Asian pork kebab has plenty of umami thanks to elements like crispy garlic and kewpie mayo. The charred octopus kebabs go in a more Mediterranean direction with bright and fresh ingredients like cucumber, tomato, onion, banana pepper and a housemade Greek dressing. If you manage to save room for dessert, you have to try Florence’s signature buttermilk custard pie, which combines a decadent creamy filling with a crunchy pretzel topping.
Another advantage to the larger new space is a massive bar that can seat fifty people, a huge upgrade from the cozy corner bar at The Landings. The increased space has allowed for more creativity with the cocktails, with unique ingredients like ginger turmeric syrup that are made in-house. “We were able to develop
very whimsical, Alice in Wonderland-style cocktails with lots of color and flavor and garnishes. We really wanted to match the vibe of the restaurant,” Florence says.
That vibe is eclectic, bohemian and welcoming, with fun details everywhere you look from unique antique furnishings to lush plants to a framed collection of menus from across Europe. It’s the kind of place where you could hang out for hours, and the good news is you can. The restaurant is open from 11am–9pm Sundays through Thursdays and 11am–10pm on Fridays and Saturdays. On Fridays and Saturdays, the bar stays open until 1am with DJ music to entertain. Happy hour runs from 3pm-5pm every day, and from 5pm-6pm there is a bonus happy hour where you can get 99 cent martinis with any dinner item. LL Florence and the Spice Boys UTC, 257 Cattleman Rd. Unit 90, Sarasota, 941-359-8338, florenceandthespiceboys.com.
Clockwise: Sit at the expansive bar and enjoy a craft cocktail during happy hour. The vibrant Rainbow Bowls are always a fan favorite. The eclectic, bohemian vibe is great for a laid-back lunch and late night lounging.
From Scratch
TWISTED PIT BBQ COMBINES HIGH-QUALITY FOOD WITH A FUN DINING ATMOSPHERE.
WHEN TWISTED PIT BBQ CO-OWNERS
EVAN PERCOCO AND ZACH ZELLER MET IN A PARKING LOT IN 2020, the two instantly became close friends. Connected through a mutual friend because of their passion for food, they decided to begin working on a series of restaurants along Lakewood Ranch Main Street. In early June, they officially opened the doors to Twisted Pit, their third new restaurant in less than two years. “When we started doing business here, we thought we’d have three businesses here in five years, but we did three businesses in a year and nine months,” says Percoco. “It’s been pretty nonstop.”
Peculiar Pub and Percoco’s Pizza & Pasta, along with Twisted Pit, make up the trifecta of restaurants Percoco and Zeller have opened together along Main Street. Twisted Pit, their newest concept, combines the walk-up, backyard feel of an at-home cookout with highquality, made-from-scratch restaurant dining.
“A year and nine months ago, we took over the Peculiar Pub. That was our entry into the community. We met a lot of great people here, and at the time, they were our guests. Here we are now, and we have hundreds of people in this community who aren’t our guests anymore. They’re our friends,” Percoco says about the sense of connection he’s found in Lakewood Ranch.
As guests enter the restaurant, they usually head over to the gazebo to order a drink before joining the line. There, a tempting selection of savory sides, slow-smoked meats and mouthwatering desserts are featured. With a full tray, they can grab a seat at any of the picnic tables and dig in—adding one of Twisted Pit’s five signature homemade sauces.
The Texas-style barbecue restaurant offers a variety of smoked meats, including their popular spare ribs, flavorful pulled pork and
a delicious house sausage. “The barbecue was Zach’s passion, and I did a lot of research and design. We always consult together about what we’re doing here with our barbecue,” Percoco says. “We hung our hat on Texas style. We try to let the smoke and seasonings come through.”
To accompany one of the barbecued mains, try any of the cold or hot sides, which feature a smoked pineapple and cucumber salad, a spin on Mexican street corn and a creamy mac and cheese dish, among many other options. The menu doesn’t stop there—for dessert, choose from three delicious options, including the
warm, homemade peach and blueberry cobbler. While barbecue typically features many different regional styles and flavors, Percoco says locals and visitors from across the country have become fans of Twisted Pit. “Everyone has their own definition of barbecue,” he says. “People move here from all over the place, whether they’re from Texas, Oklahoma, Kansas or somewhere in the Northeast. But the community’s been really supportive of what we’ve got going on here.” LL Twisted Pit BBQ, 8130 Lakewood Main St Ste 104, Lakewood Ranch, 941-388-8037
Below: Twisted Pit offers a variety of barbecue cuts, sides and sauces for customers to enjoy.
WRITTEN BY CECILIA MOULD | PHOTO BY CECILIA MARTY
WRITTEN BY CECILIA MOULD
Pasta, Pizza and Progress
BAR ITALIA SERVES UP THE WARMTH AND FLAVOR OF HOME.
AS BAR ITALIA, A RESTAURANT OWNED BY RICK DOODY, approaches its first anniversary, Executive Chef Jason Pellett is just getting started—guided by a mission to improve one percent every day. In a sunlit, earth-toned dining room that feels both cozy and vibrant, the restaurant serves authentic Italian dishes. “We focus on the freshness, the lightness of classic Italian food, rather than heavier American-Italian food. Our ingredients are simple and straightforward,” Pellett says.
That commitment to freshness is evident across the menu, and it all starts in the kitchen. At Bar Italia, pastas, pizza dough and sauces are all made in-house, while items like their crisp European-style bread are sourced locally from Breadsmith in Bradenton.
In the earthy dining room with floor-toceiling windows, customers can hear the light clinking of dishes from the kitchen, just loud enough to create a gentle background hum that evokes the warmth of a home kitchen.
Pellett has nearly 26 years of experience in the restaurant industry. “It’s what I’ve always done. I used to wake up early morning and cook with my grandmother when I was growing up. Then I went to the Culinary Institute of America, straight out of high school, and I’ve been doing this ever since.” When his friend—
who also happens to be the General Manager— Jason Weathers approached him and asked him to join Bar Italia as Executive Chef, Pellett knew he had to take advantage of the opportunity to build a restaurant from the ground up.
Since Bar Italia opened last July, it’s become a welcome addition to an array of Lakewood Ranch restaurants. “The community has loved it, especially because the people of Lakewood Ranch were hoping to have more restaurants nearby, so they don’t have to deal with traffic to the University Town Center,” Pellett says. “We’re looking forward to continuing to grow in this area.” To keep local customers interested, Bar Italia balances staple menu items with seasonal changes—through the hot summer months, they add some lighter, more summery items. However, Pellett’s
personal favorite is the permanent menu item pesto genovese, a pasta dish served with creamy pesto and sundried tomatoes. Another popular dish is the crispy chicken limone, featuring parmesan-crusted chicken served with arugula and a lemon butter sauce for a light yet delicious meal.
Entering his second year as Executive Chef at Bar Italia, Pellett plans to continue his mission of getting one percent better each day. “We’re going to continue to evolve a lot of the dishes on the menu, to increase quality and freshen the menu. We do small menu changes about every six months or so. What we want to do is keep guests coming back, looking forward to seeing something different on the menu.” LL Bar Italia, 6568 University Pkwy, Lakewood Ranch, 863-354-1479
Below: Bar Italia’s spin on a classic pepperoni pizza, with honey and a chili oil drizzle added for an extra burst of flavor.
A Place to Thrive
THE THRIVERY OFFERS GO-TO JUICES, SMOOTHIES AND NUTRITIOUS MEALS.
Below: The Thrivery’s most popular menu item, serious green, is a juice packed with both nutrition and flavor.
WHEN ANDY MIGNERY WAS DIAGNOSED WITH A TUMOR IN HIS RIGHT LUNG IN 2017, he responded by diving into the world of health and wellness—a path that would eventually lead him and his wife, Anna, to open their nutrition-focused restaurant in Lakewood Ranch called The Thrivery.
“It turned my whole world upside down,” Andy says. “Here I was, an athlete, thinking I was really healthy, and the next thing you know, reality strikes.” Through this difficult time, Andy never lost faith in the power of nutritious food.
LIVING LAKEWOOD
Andy and Anna met at the University of Michigan, where he played football and she was a track and field athlete. Following Andy’s diagnosis and recovery, the two decided to open a juicery in Ann Arbor. When they moved to Lakewood Ranch four years ago, the family knew they wanted to bring their passion for wholesome food with them to their new community. After years of work, they officially achieved their goal.
In the heart of Lakewood Ranch now lives the Mignerys’ restaurant, The Thrivery, offering a collection of cold-pressed juices, smoothies and superfoods. “We cold press the juices every morning. Our machine puts on 11 tons of pressure when it squeezes all the fruits and vegetables, so you usually get three salads’ worth into a 12-ounce juice,” Andy says. The store has both a serious line and a sweet line
of juices—serious juices lean more towards an earthy vegetable while the sweet juices have a more fruity flavor. Currently, their most popular juice is the serious green, a must-try option with spinach, celery, kale, romaine, cucumber, lemon and parsley all pressed into a juice bursting with flavor.
While the Mignerys weren’t originally from the food industry, they knew they wanted to add thoughtfully selected and crafted meal options to their menu as well. “You can trust every ingredient on the menu. What’s listed in the description on the menu is what you get, nothing else added. We also try to sneak in as many superfoods as possible in every single item within the store,” Andy says about the healthy options his store offers. He says the store’s most popular food item is the raw energy bites, which offer a burst of natural
energy and are made with peanut butter, rolled oats, cacao powder, coconut, flax seeds, chia seeds, raw honey, vanilla, maple syrup and chocolate chips. If you’re looking for a more robust meal, Andy recommends trying one of their signature toasts, salads or wraps. The variety of smoothie options can serve as a lighter meal replacement, and the popular morning coffee smoothie made with cold brew, dates, almond butter, banana, cacao powder, plant-based protein powder and almond milk offers an extra boost of energy.
“It’s a comfortable space, with comfortable seating, that you can sit down and do some work at or just hang out. It’s a great environment for the community, and we have all these healthy menu items that we make on the spot for you,” Andy says. LL The Thrivery, 6562 University Pkwy Suite 140, Bradenton, 941-780-2477, thethrivery.com
