Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.
First-time visitors to Chowder House Cafe often fixate on the dining room?s walls?or lack thereof, as every square inch has been painted over with electric flowers, guitar players, crowned kings, and other artistic testaments to the caf??s funky and unconventional outlook. This same outlook makes its way onto the menu, which features the namesake clam chowder alongside salads, sandwiches, and dinner entrees similarly inspired by the sea. Aside from the Sunday brunch?s traditional omelets and buttermilk pancakes drenched in fresh Ohio maple syrup, a crab cake benedict celebrates the weekend atop a toasted ciabatta roll. Regardless of the time of day, a considerate BYOB policy accommodates the sailors who often stumble into the caf? with unlabeled bottles of clam juice.
As a child in Lima, Peru, Cesar Augusto Mugaburu Garcia spent most days watching his mother cook traditional dishes. He learned the bountiful flavors native to the country, some of which are still rarely used in the United States. The food-loving teen immigrated to the United States at 16 and took a job as a pantry cook in an Italian restaurant. His love of worldly cuisine took him to Italy, France, Spain, and Portugal for professional training, before returning to Cleveland to open his own restaurant that pays homage to his Peruvian roots.
Chef Cesar stuffs olives, eggs, peppers, and chicken inside tamales, and marinates pork chops in a Peruvian adobo sauce. The Peruvian flavors he discovered as a child are used in many of the dishes, including the hangar steak kebabs and the Muscovy duck breast. The Latin-infused eatery even offers salsa on Friday and Saturday nights, when a DJ fills the room with heart-pounding Latin tunes and guests can spin and bear-walk their way across the dance floor.
The recipient of taste-based honors such as Cleveland Magazine’s Silver Spoon Award and the Plain Dealer’s Best Fried Chicken Spot, Phil the Fire transports traditionally Southern comfort fare into the heart of the Midwest. The restaurant’s chicken and waffles, made with fluffy belgian waffles and hot-sauce-ready meat, anchor a wide-ranging menu, packed with hearty Southern victuals. Owner Phil Davis works closely with his daughter Machiah Imani and a dedicated staff to establish a family-friendly vibe and to forge comfort fare staples, including casseroles, meatloaf, and mac ‘n’ cheese, from fresh, wholesome ingredients. A casual, brick-and-wood-laden interior and low-lit dining room keeps meals less intense than those eaten inside saunas, and a fully stocked bar sates thirsty crowds during daily happy hours.
More than four decades ago, Corey D. Konicki's grandparents signed the deed for their first restaurant, Angie's Pizza. Over the years, their descendants carried on their culinary tradition of kneading and embellishing pies with only the freshest ingredients — and today, at New Era Grill & Pizzeria, the philosophy and recipes live on. The eatery's menu encompasses the full gamut of Italian eats, but according to a reviewer for the Sun News the mac 'n' cheese reigns supreme. The reviewer applauds the dense, scrumptious pasta for its flavorful trio of cheeses and creamy noodles, which chefs even stuff into the house-made crust of mac 'n' cheese pizzas and into their own mouths. Diners reap the fruits of the chefs' ingenuity in the softly lit dining room, surrounded by exposed brick, cozy booths and a TV.:m]]
In 1975, when The Melting Pot originally opened 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 by the name of Mark Johnston opened up a new outpost in Tallahassee. Today, The Melting Pot—now owned by Mark and his brothers Mike and Bob—reigns as a 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 any given night, groups of dip-loving foodies gather around tables to nosh on fondue appetizers before cooking their steaks and seafood in a choice of healthy broth or oil. Birthday revelers and romance seekers cap decadent evenings sharing the chocolate desserts that have defined The Melting Pot for decades.