Cool breezes caress the faces of diners seated at the brick-walled outdoor patio at Marbella Restaurant, recalling the Mediterranean climate of the Spanish seaside resort for which the eatery is named. Indoors, tuxedoed waiters deliver fresh seafood such as twin lobster tails, grilled scallops, and jumbo shrimp to tables lit by flickering candlelight. Spanish wines, from sparkling cavas to rich, red riojas, pour into glasses from a full bar.
Serving up French-style Louisiana cooking along with traditional American favorites for lunch and dinner, Fat Fish Blue also hosts live jazz and blues performances five nights a week. Start tongues tapping with a half pound of boiled crawfish ($6.99) and fried green tomatoes with collard greens, mobile relish, and Cajun mayo ($5.99). Entrees include the mumbo jambalaya chicken ($9.99) and the Cajun crawfish ravioli, which replaces the tiny crustaceans' hard outer shells with tender pasta and tosses them with sauteed chicken, onions, and pepper in a Cajun pepper cream ($17.99). Vegetarians can nosh a crisp veggie burger heaped with lettuce, tomato, and shaved onion ($7.99), while roving sweet teeth can be wooed back with desserts such as the carpetbagger, a chocolate sack filled with sponge cake, fresh fruit, and Godiva white chocolate mousse ($11.99). Fat Fish Blue also offers a spacious bar full of potent potables.
First-time visitors to Chowder House Cafe often fixate on the dining room?s walls?or lack thereof, as every square inch has been painted over with electric flowers, guitar players, crowned kings, and other artistic testaments to the caf??s funky and unconventional outlook. This same outlook makes its way onto the menu, which features the namesake clam chowder alongside salads, sandwiches, and dinner entrees similarly inspired by the sea. Aside from the Sunday brunch?s traditional omelets and buttermilk pancakes drenched in fresh Ohio maple syrup, a crab cake benedict celebrates the weekend atop a toasted ciabatta roll. Regardless of the time of day, a considerate BYOB policy accommodates the sailors who often stumble into the caf? with unlabeled bottles of clam juice.
The Fifth Season Restaurant's chefs prep robust steakhouse classics with upscale panache. Situated in an old tavern, the restaurant's muted, earth-toned dining room complements its woodsy surroundings. Warmer seasons bring outdoor seating, where eyes feast upon the surrounding game reserve and mouths dine on selections from the rich menu. Oil rusty jaw-hinges with appetizers such as stuffed mushrooms broiled with crabmeat and swaddled in a melted swiss-cheese blanket ($8). Entrees include the seafood puff pastry ($25), which allows diners to taste a variety of underwater delicacies without the hassle of stealing a shark's lunchbox, as well as the center-cut USDA-choice filet mignon ($26 for 6 oz.) and top sirloin ($12 for 6 oz.). The wine list offers a cornucopia of more than 700 domestic and imported Dionysian delights.
Lobster tail tastes best with drawn butter, Gouda mashed potatoes, and waterfront views?and luckily for diners at Bay Harbor, the culinary team serves lobster tail with both of those sides. Their eatery is best known for its seafood dishes, and is appropriately situated on the shores of Lake Erie at Cedar Point Marina, quite near the lake's village of sass-mouthed mermaids. Beyond the sea, the restaurant also offers classic steak dishes like filet mignon and drunken chicken cooked in bourbon molasses. Before digging in, diners can toast with a glass of wine, or one of the bartender's cocktails, which include martinis and Irish coffee.
In 1975, when The Melting Pot originally opened just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter by the name of Mark Johnston opened up a new outpost in Tallahassee. Today, The Melting Pot—now owned by Mark and his brothers Mike and Bob—reigns as a premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On any given night, groups of dip-loving foodies gather around tables to nosh on fondue appetizers before cooking their steaks and seafood in a choice of healthy broth or oil. Birthday revelers and romance seekers cap decadent evenings sharing the chocolate desserts that have defined The Melting Pot for decades.