Bluepoint, tucked inside the Seminole Hard Rock Hotel & Casino, fills its plates with flavorful local seafood, expertly cut steaks, and shellfish. The wait staff sails through the comfortable restaurant and sports bar bearing fresh oysters, ceviche made with local catch, Angus burgers topped with pork belly, and lobster mac 'n' cheese. Under the warm Florida sunshine on the waterside patio, guests sip berry sangria, pomegranate margaritas, and Dragonberry mojitos, and taunt seagulls with their large shellfish platters.
Born in Beirut, Lebanon, Chef Federico Elkarout traveled across the Mediterranean Sea to hone his culinary skills in Italy. At Sirocco Mediterranean Restaurant & Lounge, he fashions local produce, tender meats, and fresh seafood into a menu that fuses the cuisines of the two countries. He grills halumi cheese infused with basil, tomato, and balsamic vinegar, tosses spaghetti with seasonal vegetables and lamb ragu, and serves fillets of wild-caught salmon with persimmons and seaweed salad. Careful presentation makes each dish appetizing to the eyes, which may fill with saliva rather than tears.
The restaurant's subdued lighting casts a glow over persimmon-orange walls, and white ceiling tapestries frame a central chandelier. Sips of wine and mixed drinks complement dinners and desserts such as housemade cheesecake and baklava.
Noodles’ kitchen shares traditional flavors from across Asia with a menu of diverse dishes that trace their roots to China, Vietnam, and Japan. Customizable rice and noodle bowls give control to the diner instead of the cold hand of fate by tossing their choice of chicken, beef, shrimp, tofu, or vegetables with a variety of sauces, from savory teriyaki to zesty orange peel and citrusy pad thai. They round out the repertoire of classic recipes with asian beers and sake.
As football players catch passes on The Cage Bar & Grill's flat-screen TVs, diners take aim at the dartboard's bull's-eye and sink eight-balls into the billiard table's pockets. At a full liquor bar, bartenders keep 18 domestic and import beers on tap to enjoy during the game, which complement the chefs' expansive selection of pub classics. The culinary team whips up chili, fills hoagie rolls with housemade roast beef, and douses up to 100 wings in eight sauces, including teriyaki and Burning Tires Hot. Patrons flock to the bar and grill for special events such as auto racing, NBA games, college games, and all NFL games with NFL Sunday Ticket.
Mongolian-style hot-pot dining originated centuries ago, when embattled horsemen repurposed their shields and helmets into pots for preparing meaty stews over open flames. Over time, this modality of cooking has been adopted and remixed as a communal dining event throughout Asia, and the chefs at The Hot Pot put their own spin on it with their family-oriented dinners. Servers first lay out tables banquet-style, arranging plates of raw meat, seafood, veggies, rice, and noodles around centerpiece boiling pots of homemade broth, which comes in flavors ranging from Thai-influenced hot and spicy to a chicken and vegetable house broth. Tablemates joust for morsels of flank steak, mussels, and tofu and then settle the pieces in the simmering broth until they’re tender. But the bubbling cauldron doesn't have to be the focal point of the proceedings; The Hot Pot also prepares a fresh seafood boil and Vietnamese entrees.
Legends Tavern & Grille pairs its menu of eclectically inspired pub cuisine and hearty finger foods with a selection of craft beers from foreign and domestic breweries. Although the cooks forge familiar comfort foods, such as beer-battered Alaskan cod, they also use culinary creativity to keep the menu fresh and their spatulas motivated. Burgers come topped with everything from goat cheese to mojo pulled pork, and housemade crab cakes are served with a roasted-red-pepper rémoulade. In addition to the food and drink menus, the tavern entices patrons with special events throughout the week, including live entertainment on Friday and pub trivia on Wednesday.