When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
At The Gypsy's Horse Irish Pub & Restaurant, diners kick back with pints of Guinness and classic pub-fare dishes from across the pond. Servers ferry plates of irish breakfast with black and white pudding and pork sandwiches slathered in Guinness barbecue sauce. While sampling the pub's 18 beers on tap, patrons can hit the spacious outdoor patio or sit beside the brick fireplace, tantalizing the flames with wooden tables and chairs just outside of their longing grasp.
Beyond that sea of seating and kindling, wood barrels are enmeshed into one of the walls, further unifying the pub's beer and timber influences. Dartboards fleck another part of the wall-scape, and candle sconces imbue the interior with the ambience of an old tavern. Canteens and pots and pans fill out the shelves, and framed pictures give the decor an artful touch.
Hurricane Grill & Wings showcases its library of more than 30 sauce flavors. Their sauces' level of spiciness mimics hurricane intensity ratings, from the honey or mango barbecue options occupying Category 1 to the Ridiculously Hot Hurricane sauce in Category 5. In between sit flavors of ancho chili and lime, jamaican jerk, chipotle raspberry, and spicy sweet chili. Baskets of jumbo or boneless wings come tossed in guests’ sauces of choice, as do grilled chicken or mahi-mahi sandwiches.
Elsewhere on the menu are tropically themed selections such as firecracker shrimp tacos, Southwest-style churrasco steak, and Monterey jack-filled quesadillas, while the to-go menu can accommodate large gatherings, such as sports-watching parties or jury-duty reunions. Meanwhile, bottle and tap beers from Abita, Harpoon, Redhook, and many other breweries help subdue roaring mouth fires.
The aroma of slow-simmering caramel and chocolate wafts through Hoffman’s Chocolate’s Greenacres headquarters. To demystify its origins, the shop’s chocolatiers have outfitted their kitchen with observation windows, granting customers the chance to admire their delicate handiwork and holiday helper subcontractors. They meticulously lace European truffles with chocolate drizzles, and dunk cherries and pretzels in milk and dark chocolate. This devotion to small batches of handmade treats extends back to the 1970s, when founder Paul Hoffman began peddling treats out of his small Lake Worth chocolate shop. Over the decades, chocolatiers have expanded the bakery’s repertoire to include whimsical confections such as enormous fortune cookies and seasonal treats.
Solo Mexican Cantina isn’t owner Lirim Jacobi’s first attempt at opening a restaurant. Actually, he has spent the past 30 years establishing well-received eateries. With this kind of pedigree, it's no surprise that Solo Mexican Cantina hits all the right notes when it comes to trend, yet casual dining—from the dimly lit dining room festooned with geometric décor and pops of bright color to the perfectly concise menu crafted by celebrity chef Carlos Badaraco Herrmann and Executive Chef Greg Backman.
The duo puts a gourmet twist on traditional Mexican cuisine, crowning tacos with shreds of sweet plantains and transforming run-of-the-mill guacamole into spicy avocado aioli. The chefs also whip up a gluten-free menu as well as margaritas by the glass, pitcher, and claw-foot bathtub. These south-of-the-border flavors help enhance the eatery's already-festive atmosphere, as do happy hours and live entertainment.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.