The Knife Restaurant is a place of extremes. Meals are strictly all-you-can-eat, fueled by freshly sliced meats and plenty of salads and starters to go with them. But while the Argentine?style steakhouse may not favor moderation, this diversity of options can satisfy the finicky and the adventurous alike. The charcoal-grilled meats come in more than a dozen varieties, including flank steak, beef short ribs, pork ribs, house-made chorizo, stuffed chicken breast, and a seafood catch of the day. The grill?or "parrilla"?is self-service, too, allowing diners to select their own cuts of meats rather than having to win them in a traditional meat lottery.
During the 1980s, bars in Japan began serving aromatic cocktails that would clear the mind, leave recipients refreshed and energized, and were safe for consumption by children. This tradition continues at 02 Breathe, where patrons safely fill lungs with four to five times the amount of pure oxygen found in air, the vapor comingling with a choice of 19 fragrances. Using technology developed by NASA, nonmedical oxygen concentrators filter gasses such as argon and nitrogen from the air, isolating the life-giving molecule to about a 90% purity level. Fragrance blends, such as balancing earl grey or soothing sugar cookie, are borne into sinuses via water molecules, so they are safe for ingestion and for mixing with oxygen. Given that the 02 crew's libations are as light as the air we all walk on, their sleek black bar topped with rainbow vials can be easily transported to locations ranging from sporting events to birthday parties.
It was a stifling, sultry day in Houma, Louisiana, when Dave (aka "Seprock") tasted his first snoball—a New Orleans–style frozen treat of soft shaved ice drenched in sweet syrup. Dazzled by its delicate texture and rich flavor, Dave became determined to bring the treat back to his hometown. With his wife's blessing, he eventually opened his own snoball shop in a cheerful plaza in Hunter's Creek. Today, Seprock’s Snow is a kaleidoscope of color. Bright walls surround vibrantly decorated tables, and servers adorn icy snoballs with a rainbow of fruity syrups. Dave and his staff also stuff their treats full of creamy ice cream to add an extra dimension of goodness and help patrons sneak dairy past airport security. For colder days, they supplement their frozen treats and wash customers' tongues clean of their red, blue, and green color with steaming coffee, hot cocoa, and apple cider.
Knights in shining armor. White horses. Fair maidens. All the magnificent trappings of a bygone era come to life at Medieval Times, where ironclad knights clash for the title of King's Champion in front of a wide-eyed audience that peppers the battlefield with cheers and jeers between bites of a four-course dinner. Each two-hour tournament channels the pageantry and spectacle of 11th-century Spain, pitting six competitors against each other inside a spacious, sand-filled arena for the honor of earning the title of champion and the favor of the royal court. A spirited musical score infuses epic onslaughts with an extra dose of tension as adversaries joust atop stallions, deflect ferocious blows, and slice through suits forged of authentic junk mail. To further immerse guests in the fairy tale, Medieval Times encourages each guest to declare their allegiance by cheering loudly for the knight in their corner.
Like royal guests centuries ago, spectators bask in the revelry while feasting upon a finger-friendly bill of fare without the aid of utensils or the "choo-choo" sounds of parents. The four-course feast includes a tomato-bisque soup starter, oven-roasted chicken with a garlic-bread side, single spare rib, and an herb-basted potato. Servers periodically fill patrons? goblets with soda or water, which adults can supplement with purchases from a full-service bar. Meals conclude with the castle's sweet pastry dessert.
During 29 years of drifting through the Florida skies, Orlando Balloon Rides had already amassed an impressive fleet of gargantuan flying inflatables when a new balloon arrived. The product of an ambitious factory in Spain, the newcomer holds more than 400,000 cubic feet of hot air and stands as tall as an 11-story building. Four times the size of the average hot air inflatable, it's among the most massive hot air balloons currently flown in the United States.
Now reigning as a popular vessel for the company's sunrise tours, the mammoth balloon can fly away with a basket of 24 passengers as it commands the skies, dwarfing most clouds and giving the Goodyear Blimp an identity crisis. From any of Orlando Balloon Rides' baskets, passengers take in high-altitude views of Walt Disney World and the city's skyline, sights visitors rarely get to see from above. Each of the company's hot air balloons is piloted by an FAA-certified pilot who also serves as a knowledgeable narrator of the scenery below.
Joseph and Efren Boglio grew up in a Northern Italian town near Torino, raised by a mother locally renowned for her cooking abilities. Although the brothers loved the double-crusted, ricotta-stuffed pizza that she made every Easter, it wasn't until they moved across the ocean to Chicago that they realized just how special it was. Unable to find an equivalent after eating their way through local pizzerias and hunting pizzas in the wild, they opened Giordano's in 1974 with the goal of recreating the savory pie from their childhood. They've adapted their style over the years, but the concept has stayed the same: thick layers of mozzarella submerged in rich tomato sauce and served in a shallow bowl of golden dough. Diners can add ingredients such as spinach, sausage, or shrimp. Even though the Giordano’s deep-dish empire has expanded to Florida, its menu retains its old-country stamp with cuisine such as juicy italian beef and housemade meatballs.