Club 51 Fitness covers every fitness base with group exercises, a 40,000-square-foot workout room, and personal training. Top weight-machine brands such as Life Fitness, Nebula, and Hammer Strength make appearances alongside cardio machines, and hardwood-floored classrooms flooded with natural light host yoga, Pilates, and boot-camp classes. The club also boasts childcare services and a women-only workout area, useful for avoiding pickup lines from randy treadmills. After workouts, guests can lounge in the locker rooms' dry saunas and steam rooms or in the onsite day spa.
When Soyo Yogurt owner Susan Hammock Hollon had her first taste of frozen yogurt 30 years ago, she found her future. As a collegiate runner, she loved having a guilt-free treat after races, so she teamed up with her husband Kevin to share a smorgasbord of premium flavor combinations. Soyo's frozen yogurt machines steadily churn out swirls of georgia peach, pomegranate raspberry, cherry chocolate, and other confections that customers can bury beneath layers of toppings. Soyo Yogurt also shares the frozen love with man's best friend on Yo-pup Mondays, offering a complimentary treat to every dog that walks in their door.
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.
Beef ‘O’Brady’s grill masters load their menu up with hearty American fare, serving appetite-quelling dishes within a family-friendly Irish sports pub. A basket of traditional or boneless wings ($7.49 for 10) leads off the appetizer menu, digging its fried, crispy cleats into one of 11 sauces, from hot to teriyaki to a stew of pixie tears. The half-pound ‘O’Brady Burger emerges from a long hibernation in a cave of herbs and spices, carrying its blanket of melted provolone cheese ($7.99), and Beef ‘O’Brady’s signature sandwich, the Watterson ($8.99), commemorates one of its first customers with a roast-beef-and-rye portrait smiling from behind a swiss-cheese frame. The lunch menu items sate noontime cravings with soft tacos stuffed with fish ($5.99) and turkey and smoked bacon bench-pressing a soft brioche bun ($7.79).
Centerville Car Wash & Café's team of wash doctors turns muddy autos into sparkling chariots of cleanliness as customers lounge in comfort. The Works car wash cleanses auto exteriors and paints them with a clear-coat sealant to prevent damage to the paint job. To help to repel the water droplets from melting clouds, Rain-X is applied to glass surfaces, and Wheel Brite treats tires to a relaxing facial while the car's underbody receives a rust-inhibitor bath. The technicians also tend to interiors with similarly meticulous care, vacuuming, washing windows, dusting, and placing an air-freshener cherry on the auto sundae. While the scrubbing and buffing take place, car owners can wait in the café area, which features a flat-screen TV and couches.
Since 1954, dough-sculpting artisans at LaRosa’s have crafted a menu of delectable Italian specialties using heaps of fresh ingredients and a family recipe. An array of tasty pies awaits hungry visitors, from the double pepperoni ($5.99–$14.99) to the buffalo chicken, which entertains a devoted entourage of black olives, tomatoes, and jalapeños ($6.79–$19.99). Customers can also hire toppings for freelance work on pizzas of their own creation ($4.79–$12.99 plus toppings). Shy meats and veggies hide inside calzones, such as the Philly cheesesteak calzone, which provides a toasted cavern of shelter for sirloin, white cheddar, onions, and stray cheese ($5.99). In addition, LaRosa’s boasts a spectrum of hoagys, salads, and pasta and offers a sweet adieu to finished meals with a dessert of Italian crème cake ($4.89) or cinnamon-sugar dippers ($3.99).