Eight potters' wheels whirl next to shelves stacked with bisque pieces, worktables spotted with glaze, and walls hung with abstract art. The eclecticism of the space is one of owner and artist Tracy Wilmes's favorite things about his pottery studio, Cup O' Pottery—that, and the opportunity to inspire his students by leaping on a chair in his typical ebullient, and sometimes downright zany, teaching style. As a former high school art teacher, he loves educating students of any age, leading both family-oriented studio classes and open pottery paint and design sessions. The studio also includes a small retail area, where Tracy sells his own pottery and hands out mock detentions to disobedient clay.:
Planet Smoothie isn't just a cute name. The smoothie shop actually does cover a significant portion of the planet, with locations all over the east coast and as far west as Hawaii. In their expansive geographical quest, they seek to change diets for the better with their products. The team behind this fruit haven lays down exactly what their smoothies are made of. What's more, they're up front about what the smoothies will do for your body so that clients can make informed decisions about their smoothie choices.
Their full menu catalogs fruit-filled drinks, with options to add protein powder for speedier muscle growth. They also mix in fat-burning blasts to suppress appetites and immune-system blasts to keep bodies healthy. The shop accommodates clients? food allergies and dietary restrictions with gluten-free and dairy-free options as well. In addition, they only use natural, low-calorie sweeteners composed of agave and stevia that offer a healthy alternative to chemical sweeteners while avoiding the excess calories associated with traditional sugar.
Combining showmanship with culinary skill, Shogun Japanese Steakhouse & Sushi Bar's teppanyaki chefs strive to entertain their audience while feeding them. Spatulas become a blur as the chefs shuffle servings of filet mignon, lobster, scallops, chicken, and shrimp across their grills, presenting platefuls of food to diners seated just feet away. Occasionally, they stop their dexterous displays and perform one of their other tricks, such as making a pillar of flame erupt toward the ceiling or making droplets of water disappear with a sizzle. At the sushi bar, chefs arrange platters with nigiri, sashimi, and more than 50 house rolls. Tempura-fried vegetables, edamame with garlic butter, and bottles of premium sake round out the menu's selection of traditional Japanese cuisine.
The flashy teppanyaki cooking takes place at the horseshoe-shaped tables surrounding the dining room's hibachi grills. Across the dining room, simple wooden tables are flanked by high-backed booths or banquettes. Cylindrical pendant lamps and sconces keep the space lit, illuminating colorful paintings along the cream-hued wall and leafy potted plants sitting nearby.
The chefs at CupPasta are so proud of their craft, they invite customers to watch their every move. Located in two different mall food courts, they prepare their fresh pastas from scratch everyday, right in front of their guests, mixing semolina flour and eggs and feeding the dough through special machines that produce seven varieties ranging from fusilli to rigatoni to flower-like fiorellini. But when it comes to putting the dishes together, the rest is up to you. First, pick your pasta and size (from piccolo to grande), then simply choose one of the kitchen's homemade sauces, such as the house specialty made with bacon, cream, and parmigiano cheese. The pasta is conveniently served in cups so customers can take it on-the-go or to a spot in the food court. Other options include pesto, classic bolognese, and a vodka sauce that can also be served straight up. Besides pasta, the shop also serves a number of fresh-pressed panini, served hot on ciabatta bread, plus a line-up of traditional Italian desserts like tiramisu and cannoli.
When they lived in Hawaii, Sean and Cheryl Ronan cherished the sunny beaches. After moving closer to family in Oviedo, they found that they especially missed Hawaii's unique cuisine. In September 2011, they decided to bring the flavors of the islands to them and to the community and opened Hawaiian Grindz.
For many dishes, ingredients are imported directly from the islands, such as the ti leaves wrapped around salted butterfish and pork Lau Lau. The restaurant’s atmosphere also nods to the Pacific paradise—it has island music and surf-inspired décor. There’s even a space for musicians to casually jam together; if the kitchen doesn't demand too much of his attention, Sean sometimes hops into such sessions on the bass guitar.