The Seasons' acclaimed mix of classic Asian and American cuisine pleases palates with diverse dinner and lunch offerings. At dinner, a tender cut of pork tenderloin marinated in chipotle chilies glides dreamily through a plate of blue-cheese mashed potatoes like a delirious aviator ($22), and the spicy red curry conceals chicken or tofu under a cloak of creamy coconut sauce ($17). Tempura-battered orange-glazed chicken stands as proud as a tastefully breaded national flag atop a mountain of broccoli and bell peppers ($18).
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of viscous-loving foodies gather around tables to nosh on cheese fondue appetizers and various salads while cooking steaks and seafood in a choice of healthy broth or oil. Birthday revelers and romance seekers cap decadent evenings sharing chocolate desserts that have defined The Melting Pot for decades.
Dickey?s Barbecue Pit has smoked beef brisket in-house nearly every night since 1941, painting each morsel with a tangy house-made sauce. Pulled pork, turkey breast, and polish sausage round out the menu with meals that are heartier than a burrito wrapped in Paul Bunyan?s plaid shirt. Boxed lunches and catered buffets brim with homestyle sides such as coleslaw, mac 'n' cheese, and jalape?o beans. Once the last pickle has been crunched and the last finger has been licked, guests can savor one of the restaurant?s most cherished traditions: a vanilla cone, on the house.
At Josephine's Pizza and Pasta, guests sink their forks into savory, saucy Italian-American dishes, from prosciutto and provolone tortellini to thick-crust pizzas laden with sausage and mozzarella. Diners can step up to the counter and carry out the cheesy goodness of Josephine's signature supreme pie layered with swirls of secret sauce, pepperoni, sausage, and a symphony of fresh mushrooms, black olives, onions, and green peppers. Hearty portions of chicken fettuccine alfredo with broccoli warm bellies on cold winter nights while toasted ravioli keeps moods equally toasty.
Pretzelmaker draws its inspiration from fifth-century German monks, who are credited with inventing the first pretzels to reward children’s good deeds. Today, freshly baked pretzels and pretzel bites, seasoned with flavors ranging from iced cinnamon-swirl to barbecue chipotle, along with the old standby salt, reward any craving. To enhance the scrumptious experience, Pretzelmaker offers a selection of dipping sauces, including cheddar and caramel.
Chefs at Mr. Taco stuff steak, seasoned pork, chicken, and beef tongue inside flour tortillas to make burritos, quesadillas, and, of course, tacos. But they really get to display their artistry when an order of sopes is placed, topping a small circular canvas with savory meats, sour cream, and cheese, the same way Monet painted his water lilies during his little-known salsa phase. Margaritas, beer, and fruit water help to wash down other fare such as stuffed peppers, grilled chicken, and enchiladas.