The culinary artists at Café Gutenberg paint a tasty menu of New American cuisine, complimented by imported and domestic wines and beers. Overcome a flavor drought with an appetizer of hand-cut Vermont cheddar frites served with succulent Vermont cheddar gravy ($5.75). Or warm up the palate with braised pork or tofu sliders ($6.75), which are easier to hit than beef curveballs. While deliberating whether to order the grilled bratwurst ($12) or the flat iron steak ($14), sip a tasty Belgian beer, such as the Duvel Strong Golden Ale ($9), or a refreshing domestic brew, such as the Roxy Rolles Amber Ale ($4) from the Green Mountain State. Early-state-of-mind diners can eggstatically feast on quiche ($7.95), a highlight of the all-day brunch menu.
The chefs at Chopstix top their artistic maki, sashimi, and hand rolls with vibrant caviar and crunchy tempura flakes, entertaining guests who dine at the sleek, black sushi bar. Behind the kitchen's doors, chefs quickly sauté meats and seafood on their hot hibachi grill or on the stove, the enticing aromas of tangy teriyakis and saucy curries wafting to customers as a prelude to arriving meals. In fairer weather, diners may choose to sit outside on the restaurant's patio or remain inside at large banquettes with plenty of room for leg stretching.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company?now owned by the trio of siblings?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 ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
Traditional Indian spices flavor the tandoori, curry, and rice dishes served at Masala Magic. In the kitchen, chefs marinate boneless chicken in yogurt before sliding the dish into a clay oven, simmer pieces of lamb in a creamy spice-infused sauce, and dunk homemade cheese cubes into buttery makhani sauce. During the lunchtime buffet, patrons can gather curries, veggies, and mounds of rice to pile onto their plates or pour into the motorcycle helmet they prefer to eat out of.
Kotobuki Japanese Restaurant is all about options—from the seats that patrons choose to sit in to the expansive menu with sushi, udon, chicken teriyaki, and numerous vegetarian and vegan dishes. Guests can relax at tables near the front of the restaurant or bypass the four-legged seats for a more traditional Japanese eating experience atop crimson cushions—with backs for comfort—that sit flush against a raised dining platform. Diners can also saddle up to the sushi bar, where culinary gurus fill specialty rolls with ingredients such as tempura-fried cream cheese, fatty tuna, and fried salmon.