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The Epic Evolution Of Ciccio And Tony's Tampa: What Happened To The Legendary SoHo Spot

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For anyone searching for the iconic Ciccio and Tony's in Tampa on this late December 2025, the reality is a story of constant evolution—a core philosophy of the Tampa Bay restaurant scene it helped define. While the name "Ciccio and Tony's" holds a legendary place in the history of South Howard Avenue (SoHo), the original restaurant that debuted in 1996 has undergone a significant transformation, reflecting the dynamic 'evolve or die' mindset of its founders. The physical location that housed the flagship concept is now a thriving, eclectic spot known as Water + Flour, a testament to the Ciccio Restaurant Group's (CRG) commitment to innovation and adapting to modern dining trends.

This deep dive explores the fascinating journey of the restaurant that started it all—from its roots as an authentic Tuscan Trattoria to its current incarnation as a multi-cuisine powerhouse. We will uncover the visionaries behind the Ciccio Restaurant Group, the specific concepts that spun off the original idea, and precisely what diners can expect when they visit the historic 1015 S Howard Ave address today. The legacy of Ciccio and Tony's is not about a single name, but about the birth of a major culinary empire in Florida.

The Visionaries: A Look at the Ciccio Restaurant Group Founders

The story of Ciccio and Tony's is intrinsically tied to the Ciccio Restaurant Group (CRG), one of Tampa Bay's most influential hospitality organizations. The restaurant was the foundational concept that launched the group, which now operates numerous successful brands.

The key figures responsible for the launch and growth of CRG are the co-founders: James Lanza, Jeff Gigante, and Luis Flores.

James Lanza: The Naming Inspiration and Visionary
James Lanza is credited as the initial visionary who helped bring the concept to life in Tampa. The name "Ciccio" is a tribute to his family, specifically his father, Frank “Ciccio” Lanza, a successful Fortune 100 CEO. Lanza’s vision was to create a restaurant environment focused on a healthy mindset, which he saw as a perfect fit for the Tampa Bay area.

Jeff Gigante: The Driving Force and Brand Builder
Jeff Gigante joined the team and was pivotal in opening the Tampa branch of the restaurant. Gigante, along with Lanza and Flores, built the CRG into an empire known for its diverse and constantly evolving concepts. In a major recent development, Gigante has since moved on from the Ciccio Restaurant Group to create a new venture, Next Level Brands, demonstrating the continuous entrepreneurial spirit that defined the original restaurant.

Luis Flores: The Core Partner
Luis Flores is the third key partner who has been instrumental in the growth of CRG. He is often mentioned alongside Lanza and Gigante as a co-founder who helped shape the group’s expansion and success across the Tampa Bay region.

The Epic Evolution: From Tuscan Trattoria to Water + Flour

The journey of the restaurant at 1015 S Howard Ave is a masterclass in culinary adaptation. When Ciccio & Tony's first opened in 1996, it was conceived as an authentic, casual Tuscan Trattoria. It featured traditional Italian fare, relying heavily on dishes like pasta and pizza.

However, the CRG philosophy is famously "Be nimble and open to evolution, Evolve or die." As health and fitness trends gained momentum, the group began to pivot its concepts to cater to a more health-conscious market. This led to the first major transformation of the flagship location:

  • Ciccio Water: The restaurant was rebranded to Ciccio Water, reflecting a shift towards a lighter, more modern menu, while still retaining elements of its original spirit.
  • The Birth of New Concepts: The original idea of Ciccio & Tony's spun off into multiple new and successful CRG concepts. The popular Ciccio Cali concept, for example, grew out of a different Ciccio & Tony's location (like the one in Tampa Palms), bringing "bowl culture" and California-inspired healthy dining to the Tampa area.

The Current Incarnation: Water + Flour

Today, the building that started it all is known as Water + Flour. This name represents the fundamental components of its diverse menu—water for the sushi and fresh elements, and flour for the pizza and pasta. This is the most current update for anyone looking for the original Ciccio and Tony's location in the SoHo district.

What to Expect Now: Exploring the Water + Flour Menu

The menu at Water + Flour is a direct reflection of the CRG's philosophy: a highly eclectic and innovative mix of global cuisine designed to appeal to every lifestyle and craving. It’s a far cry from the simple Tuscan Trattoria of the 90s, offering a unique, non-traditional dining experience.

The current offerings provide a massive array of entities, making it a true hub of topical authority for diverse dining in Tampa:

  • Global Fusion: The menu famously features a combination of seemingly disparate cuisines: Sushi, Tacos, Fresh Pasta, and Brick Oven Pizza all on the same menu.
  • CRG Staples: The focus on healthy, customizable dining remains central, with popular Bowls and large, fresh Salads being key features, carrying on the legacy of concepts like Ciccio Cali. [cite: 8, 19 from step 1]
  • Specialty Dishes and Events: Diners can find unique offerings like Small Plates, weekend Brunch, and daily specials such as $2 Taco Tuesday and $5 Water Wednesday (referring to their water-based drinks/specials). They also offer a daily Happy Hour from 3 pm to 6 pm.
  • Pizza and Pasta: The Italian heritage from the original Ciccio & Tony's is honored through the inclusion of fresh pasta dishes and brick oven pizzas, ensuring that the 'flour' component of the restaurant's name is well represented.

The evolution from a single, traditional Italian restaurant to a multi-concept, multi-cuisine group has solidified the Ciccio Restaurant Group as a major player in the Florida hospitality scene. Other successful CRG concepts that have spun off or been created by the founders include Daily Eats, Green Lemon, The Lodge, Taco Dirty, and Fresh Kitchen, among others.

In conclusion, while Ciccio and Tony's Tampa no longer exists by name, its spirit of innovation, high-quality food, and continuous adaptation lives on powerfully. The original location is now the thriving Water + Flour, a must-visit spot that encapsulates the dynamic and evolving culinary landscape of the South Howard (SoHo) district. The story of this restaurant is a perfect case study in how a brand must evolve to stay relevant and dominate a competitive market. The legacy of James Lanza, Jeff Gigante, and the entire CRG team continues to shape how Tampa eats.

The Epic Evolution of Ciccio and Tony's Tampa: What Happened to the Legendary SoHo Spot
ciccio and tony's tampa
ciccio and tony's tampa

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