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Call 727-596-1515

No longer the best kept secret on the Gulf Beaches….TJ’s Italian Cafe of 29 years, has become the favorite dining spot of locals and visitors alike. Locals take advantage of visiting TJ’s often duringthe “off -season.” When tourists arrive, the tables are full and there is a line out the door. TJ’s, aTampa Bay Italian Restaurant, features hearty Italian-American cuisine with a tropical flare to select dishes. TJ’s dishes are carefully crafted, fare prepared the classic Italian way – everything is made from scratch. Whether it’s the juicy hand rolled4-ounce meatballs, the brick oven baked bread and pizzas, or the homemade sauces and soups, TJ’s menu is comprised of classic Italian dishes that will blow your taste buds away!

Beachy and casual, yet elegant and tasteful, you can dine inside or enjoy a cool gulf breeze from the palm-laden deck outdoors. Owners Thomas John Smith, (also known asChefTJ)and Kim Grady-Smithare warm and inviting hosts, and ChefTJ lives up to his reputation as one of the best chefs on theGulf Beaches, personally overseeing every dish that leaves hiskitchen.

Twenty six years ago, the restaurant started as TJ’s Gourmet Pizza. Today, the specialty pizzas include Spinach Ranch Pie, topped with spinach, mushrooms, tomatoes, imported cheeses and homemade ranch sauce…or the Shrimp and Asparagus Pie, smothered with hugejuicy shrimp, garlic and olive oil and a blend of imported cheeses.

Since ChefTJ has expanded the menu, creating classic Italian dishes and tropical localseafood, one of locals’ favorite is the Eggplant Rollatini and according to TJ, if you aren’t a fan of eggplant, you’ve got to try this dish. Stuffed and rolled with spinach, onion and ricotta, smothered in an unbelievable homemade red saucethen baked to perfection. Another favorite is the Gamberoni Basilico, peppercorn seared shrimp nestled in the creamiest pesto you’ve ever tasted. (Hint: the pesto is delectable when dipped with the warmhomemade bread).

Whether you’re craving chicken, seafood, veal or pasta, TJ’s offers it in true Italian style. The most popular entree’ on the menu (and made front cover of Best Restaurant magazine) is the Aged Filet Mignonette | Black Angus Beef, pan seared with TJ’s secret and baked to seal in the juicygoodness, leaving meat so tender you can cut it with a butter knife…let’s not forget that it’s topped off with ajuicy Lobster Tail, thisis no joke!

Ava’s favorite, the spaghetti and juicymeatballs, are extraordinary, with four-ounce meatballs and a red sauce that stems back from the golden days. TJ’s mom has a habit to take some home for herself. Farfale Con Pollo, Kim’s favorite, is made with a roasted garlic cream sauce, chicken, spinach and sundries tomatoes, and served with bow tie pasta. Chef TJ offers fresh seafood creations daily, whether Grouper, Red Snapper, or Chilean Sea Bass. The list goes on and on, enticing visitors to partake of the “fruit of the sea.”

TJ’s serves lunch and dinner daily with a menu including brick ovensandwiches, cafe’ burgers, gourmet pizzas and hearty subs. Says Chef TJ, “If you come dine with us for lunch, you’ll defiantly return for dinner.”

Chef TJ offers a superb wine list , hand picked himself with some help from his locals. You will find yourfavorite pairing fromChampaign, Importedand Domestic wines and Beer will satisfy even the most insatiable pallet.

TJ’s Italian Cafe 1515 Gulf Boulevard Indian Rocks Beach, Florida 1 mile South of Belleair Bridge

Open Sunday – Thursday 11a.m. – 10p.m. Friday – Saturday 11a.m. – 11p.m.

Reservations excepted Catering’s 727.596.1515

Call 727-596-1515

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The Marines boarded the USS Bonhomme Richard (LHD-6), part of the Bonhomme Richard Amphibious Ready Group , on their annual fall patrol from White Beach, Okinawa.

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The patrol is the culmination of the combined effort of Amphibious Squadron 11 and the 31st MEU, which embarked on the three ships of the group. The others are the USS Green Bay (LPD-20), and the USS Germantown (LSD-48).

The 31st MEU deploys at least twice a year throughout the Pacific. The deployments focus on theater security cooperation exercises and humanitarian assistance operations.

Wallace was commissioned in 1991 upon completion of a Navy Reserve Officers Training Corps program and graduation from RPI with a bachelor of science in mechanical engineering. He graduated from the Army's Command and General Staff College and the School of Advanced Military Studies with a master of military art and science.

He completed The Basic School before reporting to the Infantry Officer Course where he graduated in 1992. His first tour was with 2nd Battalion, 9th Marines as a rifle platoon commander and a mortar platoon commander. He also served as the executive officer for Weapons Company , 2nd Battalion, 4th Marines from 1993-95.

He deployed with the 31st MEU and the 15th MEU to Iraq from 2001-03, twice to Iraq with the 13th MEU in 2005 and to Afghanistan in 2007.

Starting in 2013, he served on the Joint Staff in the Pakistan Afghanistan Coordination Cell.

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