Dozens of organic and natural ingredients?including corn, eggs, bacon bits, cashews, grapes, and spinach?join forces to create gourmet salads, wraps, and smoothies at Toss Up Salads. Nearly 30 dressings drizzle atop veggies and meats for added flavor, and include homemade honey garlic, mango poppy, and sesame ginger. Certain salad and wrap options cater to vegan, vegetarian, gluten-free, raw food, and invisible food lovers.
Taste of the City serves up the taste of the country: American fare. The eatery's all-day breakfast menu includes corn beef hash, omelets, and pancakes. Its lunch and dinner menus expand to include grilled cheese sandwiches and New York strip steak served with parsley potatoes and veggies.
Chef Esmeralda unites her proud Mediterranean heritage with American touches in each tapas dish her kitchen creates. Iberico Spanish-style cured ham, bruschettas, and fresh seafood—as well as larger entrees—give guests a taste of faraway cuisines as they enjoy their meals amid the trattoria’s wine-colored walls or on the patio. To complement these dishes, Esmeralda’s team of wine experts curates a menu of fine and rare champagnes and global varietals. Bartenders craft sweet sangria and margaritas, and on select nights, hookah smoke twirls upward, diffusing the soft light from the eatery’s crystalline chandeliers.
It's hard to say what draws people to Southern Swank Kitchen more?its upscale yet down-home southern dishes or its atmosphere, which Urban Daddy described as "a modern-day saloon." There's definitely a case to be made for both.
Patrons peer into the restaurant's partial open kitchen, watching the team create elevated versions of traditional southern food, including chicken and waffles drizzled in a marshmallow-sage sauce, pork chops marinated in sweet tea, and their famous beer can chicken that was profiled on Cooking Channel's Road Trip With G. Garvin. All of these innovative takes don't negate classic favorites, though; diners can also find faithful renditions of fried green tomatoes and St.-Louis-style ribs. No matter the dish, chefs add distinct flavors using time-tested preparations, taking time to brine, pickle, and smoke their ingredients.
This blend of artisanal taste and traditional know-how extends to Southern Swank Kitchen's sleek bar. House-made spiked teas and lemonades share coaster time with bourbons and whiskeys mingled with fresh fruit juices and or infused with smoke. Sixteen draft beers arrive at a precise 36 degrees thanks to the bar's nitro cooling system.
Even considering the food and drink, there's no doubt that the atmosphere has its own particular allure. Rough-cut woods and burlap placemats mimic dinners around the farm's cookfire, while high ceilings and street art murals add a touch of citified artistry. Portraits bleed beyond the boundaries of their frames, and cartoon characters mingle with realistic faces against a distressed and stenciled background. A dozen flatscreen televisions also have a home in the restaurant, frequently flickering to life with classic Westerns and the latest sports games. There's even a oversized photo booth and a chalkboard wall next to it where guests can hang their snapshots.
It's easy to forget that Apple started in a garage, and that the Virgin Group formed in an old church crypt in England. Following in the tradition of innovative enterprises with humble beginnings, PANNA Cafe Express started as a small cafe and bakery inside a Weston gas station in 2000. In an effort to introduce their local community to exotic Latin flavors, they decided to serve Venezuelan baked goods and foods alongside the traditional coffee shop fare.
That out-of-the-box decision paid off, making the meek cafe a hit with both native Floridians and Venezuelan transplants alike. In fact, it became so popular with South American guests that they began calling the small store by the nickname "la Pana," which Venezuelans use to mean "friend." Those good vibes from the community helped fuel the cafe to expand beyond its gas station trappings and into two other Florida locations, including one inside Marlins Park in Miami.
Today, staffers at PANNA Cafe Expresses whip up everything from American-style hot dogs and Italian subs to Latin-style salchi papas and arepas. Whether stuffing a breakfast pita with Boar's Head bacon or baking up Venezuelan empanadas filled with shredded beef, they use the highest quality, most authentic ingredients possible. To ensure this same level of craftsmanship across the board, they helm their own state-of-the-art production facility, where they prepare food and baked goods under a watchful eye. This USDA-monitored facility holds itself to the highest standards of sanitation and quality, safely meeting the demand for American and Latin treats at all three locations, as well as at supermarkets and chain stores all around the state.
Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot?in fact, it stays open for at least two meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds sandwiches piled with thick-cut meats, caesar salads, and savory crepes stuffed with cheese and veggies.