Voted Best Cookies in Tampa three years in a row by Tampa Bay Magazine, Kookie Krums specializes in decorative cookie bouquets to commemorate special occasions or to give as unique gifts. The bakery crafts seven flavors of cookies fresh daily, including chocolate chip, double chocolate, sugar, peanut butter, and oatmeal raisin, and can substitute Divvies nut-, egg-, dairy-free cookies with any order for an additional charge. Reward a baked-good fiend for keeping his paws out of unattended jars with a hand-painted big brown daisy flower pot filled with a half-dozen individually-wrapped cookies ($30.95), or buy Cookie Monster's vote for your Sesame Street mayoral bid with a dozen artfully arranged cookies ($35.95). Bouquets come in many themes, such as birthdays, anniversaries, new babies, and canine connoisseurs, ensuring that mouths will meet cookies and sweaters will need vacuuming regardless of the occasion. Along with flower-pot bouquets, Kookie Krums also sells smaller cookie-mug arrangements ($21.95) and cookies customized with personal photographs or corporate logos ($24 for a dozen).
The fusion of robust Malaysian spices and smooth coconut milk erupts with each bite of beef rendang. Sweet and spicy notes infuse the syrupy glaze coating each morsel of general tso’s chicken. A conical seaweed wrap imbues its saltiness in slices of spicy conch. Within the red and yellow walls of Hin Lee Malaysian Chinese Restaurant, the talented chef forges a synthesis of flavors from Malaysian and Chinese traditions. On the weekends, a rice artisan rolls cuts of fresh grouper, salmon, and spicy scallop into seaweed-encased slices at a small sushi bar, where diners can sidle up to watch the master work and shout names of current events to inspire the wasabi's improve-comedy routines.
Nestled in Dunedin, the sister city of Stirling, Scotland, The Gaelic Dish harnesses its international ties to dazzle palates with authentic Scottish food. The owner and chef procures fresh ingredients from local farmers' markets, crafting dishes that brim with verdant field greens, artisan cheeses, and organic meats. In accordance with Scottish tradition and the Farmer's Almanac, The Gaelic Dish also serves high tea meals—accessible by ladder or helicopter—welcoming families to dine on succulent morsels amid a stream of live music.
A complimentary glass of champagne greets each guest as they find their seats and prepare to embark on a three-hour journey. The two dozen adventurous souls converse, but grow quiet as a figure walks through a red curtain. Chef Richard Bottini introduces himself and describes the special menu of gourmet, seasonal dishes he has planned for the evening. True to its name, the restaurant features just six tables, and every meal at Six Tables is an intimate experience with twinkling lights illuminating antique crystal in a setting Gayot named as one of the top 10 romantic restaurants in the area.
Bottini, an award-winning chef and graduate of the Culinary Institute of America, creates a new six-course prix fixe menu every day using seasonal ingredients and his expansive knowledge of French cooking. In the kitchen, he personally prepares each course, incorporating such delectables as Cornish hen and poached duck breast. Bottini breaks down each menu item in English or Klingon to diners and offers wine pairings with dishes, which can be tailored according to taste and diet.