Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
John Pappas didn’t know much English when he first arrived on American soil, but he did know the secrets of cooking excellent Greek cuisine. The native Greek passed on his recipes and expert techniques to his son Nicholas, who would go on to open his own Mediterranean restaurant—Greek City Cafe.
Deep in his restaurant’s kitchen, Nicholas and his chefs fold juicy meats and fresh vegetables into a variety of Greek-inspired paninis, wraps, and salads. They layer pitas with juicy slices of shaved lamb and beef before adding dollops of flavorful tzatziki and creamy greek dressing. To craft specialty pizzas, the chefs shower soft pita shells in mixed cheeses, diced tomatoes, and grilled chicken. When discussing these dishes with a reporter from Westchase Patch, Nicholas explained, “We take a mainstream item and put a Greek twist to it. I make them feel comfortable, but when they taste it they realize they've never experienced that flavor.”
In the casual dining room, where sunlight streams onto soft blue and green walls, guests can linger over their last bites of these inventive eats before ordering desserts such as baklava. Countertop seating surrounds a lush olive tree in the center of the room, which was imported from Greece and lives off of sunlight and Greek wine.
During World War I, Greek immigrant Louis Pappas served in the Army as a personal chef to General John Pershing. To give the hungry general some extra nutrition, Louis began adding scoops of potato salad to his traditional greek salads. When Louis returned to the United States, he opened up his own restaurant, Louis Pappas Riverside Café, where he would re-create this signature dish using fresh produce from his own ranch in Tarpon Springs.
Today, Louis Pappas's grandson continues his grandfather's old Florida family tradition at Pappas Ranch. There, he and his kitchen serve up a new menu of fresh seafood, poultry, sandwiches, street tacos, hand-cut steaks, and barbecue dishes whose "family flair" has been lauded by Metromix Tampa Bay. They continue to scoop savory housemade potato salad into their internationally renowned Louis Pappas Famous greek salad, tossing it in massive bowls that serve as many as four diners. Bartenders dole out glasses of locally brewed craft beers and wine or mix cocktails and martinis at the full center bar with flat-screen TVs.
The restaurant's decor channels that of the original Pappas family ranch. In the dining room, spacious booths are surrounded by rustic wooden walls, and outside is a covered outdoor patio.
Stroll through an Oldsmar farmers market early in the morning and you might run into Andrew Koumi rifling through baskets of tomatoes in search of the ripest ones. The mastermind behind Green Market Cafe, Andrew was still in college when he hatched the plan to open an eatery that served healthy takes on sandwiches and soups. When discussing the inspiration behind the restaurant with reporters from the Tampa Bay Times, Andrew explained, "I wanted to create a place where I'd like to go and eat everyday."
Arms laden with bags of produce, Andrew returns to his caf?, where his chefs fold the fresh vegetables into crisp salads and toasty grilled flatbreads. Because everything is made to order, chefs are able to accommodate special requests, adding extra tomatoes or picking out any raisins that look too much like a California Raisin. Diners chitchat over cups of organic tea inside the colorful dining room, an open space tinted with greens, purples, and pinks to please the eye. The building is also home to Frozen Yogurt, the cafe's sister shop, which serves the wholesome yogurt that is included with all Green Market Cafe entrees.
Cesare Tini grew up in Rimini, Italy, where his family of restaurateurs slowly conditioned his brain with their culinary secrets. When he departed for America, he packed a stack of his clan's perfected recipes, which he eventually parlayed into a hearty menu for his eatery in Clearwater Beach.
Cesare's at the Beach's house-made pastas include fettuccine, lasagna, and crabmeat-stuffed ravioli, which arrive at tables draped in sauces such as creamy b?chamel, white wine, and marinara. Veal, chicken, beef tenderloin, and sea scallops also fight for the spotlight, making the dinner menu a suitable metaphor for junior-prom court. A lengthy wine selection washes down savory bites before handcrafted tiramisu, cr?me br?l?e, and cannoli brush tongues with Italian sweetness. All of these menu items helped Cesare's at the Beach receive TripAdvisor's "Certificate of Excellence" in 2012?2014.
Ceviche Tapas Bar & Restaurant not only imports ingredients and products, but also recipes. With roots in northern Spain and Catalonia, these dishes come together on a menu of more than 100 hot and cold tapas selections, along with paella and cazuela. Paella, a widely varied rice dish cooked at length in a wide pot over open flame, can contain Serrano ham, scallops, pork, chorizo, and saffron rice the stunning golden hue of an alchemist's magazine advertisements. Though the restaurant spans multiple locations, each one presents guests with some charming element: a poolside patio at the Tampa location, a central tapas bar in Orlando, and a flamenco room in St. Petersburg. Meanwhile, no matter the location, events bring about live music and joviality, all supported by an ample list of Spanish and Portuguese wines.