The team of fruit mixologists at Planet Smoothie has nothing to hide when it comes to making its cold creations. Whether blending a weight-loss smoothie or a protein shake, the team knows exactly what's going into each of its concoctions—which consist primarily of fresh fruit and yogurt. They’ll even happily recite the all-natural ingredients list at customers' behest or unprompted in the middle of the night as they try in vain for slumber. Customers can choose from the shop’s list of smoothie combinations or come up with their own custom mixes with ingredients such as mango and açaí or add-ins such as oatmeal or super greens.
This commitment to healthy, no-nonsense smoothies started at a single store in Atlanta in 1995 and has fueled Planet Smoothie's constant pursuit of healthier and tastier ingredients to add to its list, which includes the newer addition of a low-calorie sweetener made from the extracts of stevia, agave, and the tears of Strawberry Shortcake.
With locations across Kentucky and Florida, Bearno's treats legions of loyal customers to homey, savory Italian pizzeria fare, from baked lasagna bubbling with mozzarella cheese, to spicy chicken wings and thin-crust pizzas topped with sausage, pepperoni, and veggies. Guests build their own pies with toppings such as link sausage, chicken, anchovy, fresh mushroom, and olives, or select from ready-made recipes such as the top-selling Mama Bearno's or the zesty BBQ chicken pizza. A host of Italian sandwiches make for hearty meals or messy paper weights with savory sauces and fillings, such as the stromboli steak filled with chopped sirloin, or the submarine gondola, filled with lean ham, salami, mozzarella, and cheddar.
For the chefs at "The Rock", crafting the house menu isn't hard—they just make things they like to eat themselves. And what they like is a menu jam-packed with meaty favorites, from the signature corned beef simmered in a special brine to the honey-cured Virginia ham. They specialize in homestyle dishes, such as turkey sliced off the bone and flaky shepherd's pie. No matter the time of day, meals should end with a slice of death-by-chocolate cake, which is rich enough for your sweet teeth to cash out and retire early.
After changing owners a number of times, including separate stints in the hands of a Confederate Civil War general and a retired sea captain, the 152-acre plot of Mayfair Country Club was bought by the city of Sanford in 1922. The city quickly built four holes around the beautiful citrus trees and double row of oak trees, opening for business that same year under the title Sanford Country Club. By 1924, an 18-hole course opened and began to attract big-name golfers, including Gene Sarazen and Walter Hagen.
Unfortunately, the course?s upkeep was neglected during the nation's Great Golf-Ball Shortage. After the Depression passed, a small group of investors renovated the course and reopened it in 1945 under the name Seminole Country Club. The course wouldn?t be called the Mayfair Country Club until the late 1940s, when it was acquired by the NFL's New York Giants, a development that led to the course's hosting of PGA tour events from 1955 to 1957 and regular visits from legends such as Sam Snead and Arnold Palmer.
Today, players can walk the same fairways as the game's greats while grappling with the course?s difficult layout, named a Best Course to Play by Golf Digest. Opportunities for high-risk, high-reward shots abound, as two of the four par 5s measure less than 450 yards and the fairways remain as wide and inviting as they were in 1922, having managed to avoid growing thin and feeble with old age.
Course at a Glance: * 18-hole, par 72 course * Total length of 6,403 yards from the back tees * Course rating of 70.3 from the back tees * Course slope of 123 from the back tees * Four sets of tees per hole
Though many fro-yo shops have sprung up in recent years, TCBY is no newcomer to the scene. Since 1981, its shops have been scooping, swirling, and topping their lower-fat treat in crunchy candy and fruity sprinkles—but that doesn't mean they've been coasting. They're still innovating, whether it's tweaking standby flavors or developing their signature honey-vanilla Greek frozen yogurt that dishes out protein and fiber without any fat. Fro-yo artisans blend up Beriyo smoothies in flavors such as mangolada and purely peach or infuse Shivers with a choice of sweet topping options. To celebrate a birthday or a jury-duty-selection-pool reunion, you can opt for frozen yogurt cakes and pies. The piece-accommodating treats are layered with frozen yogurt and rich toppings to forge flavors such as chocolate decadence and peanut-buttery fudge pie.
From boats skimming the blue waters to sunsets of rich orange and yellow hues, the sights of Lake Monroe offer a picturesque backdrop for every meal at Nemo's Bar & Grill. Located at the Monroe Harbour Marina, the eatery fittingly specializes in pub-style seafood, from crab cakes and fried clams to sliders made with local gator. Beyond the seafood offerings, cooks assemble chipotle chicken melts, toss wings in lemon-pepper sauce, and prep snacks such as beer-battered green beans. When they're not taking in the lake views, Nemo's patrons stay entertained with a weekly lineup of activities. The night's biggest sports games are broadcast on HDTVs throughout the bar, live musicians and karaoke crooners frequently take the stage, and during weekly poker nights, players go all in on full houses or a series of cards that just look pretty together.