The sandwich savants at Cyclone Pitas wrap fresh produce, high-quality meats, and an assortment of cheese in Mediterranean-style pita bread. Cyclone Pitas' breadsmiths bake their signature pitas on-site daily to maximize freshness and instill ovens with a diligent work ethic, and their doughy efforts encase a variety of fillings from the Brazen Bull's roast beef, horseradish, and pepper jack cheese ($6.95) to the thai chicken's spicy peanut sauce and avocado ($6.95). Vegetarian wraps include the Garden Grove, a mélange of cucumbers, sprouts, and sandwich-cementing vegetable spread ($5.95), and the Say Cheese, a cultured trio of provolone, swiss, and pepper jack drizzled in house dressing ($5.25). The restaurant also showcases 10-inch pita pizzas ($4.95–$6.95), thin crusts mounded with pizza's greatest hits such as barbecue chicken, pepperoni, and cassette singles of "Free Bird."
Coffee-shop owner, barista, and coffee consultant Tony DiCorpo and his fellow bean specialists brew tantalizing coffee at Troubadour Coffee Roasters using fresh coffee beans imported directly from farms and cooperatives. They roast the beans on-site and make each mocha, espresso, and cappuccino to order. The team also acquaints curious coffee sippers with the art of crafting brews during hands-on tastings in the coffee roastery's full espresso bar. Geared toward everyone from home enthusiasts to professional baristas and coffee-shop owners, participants taste gourmet coffee samples as hosts explain their characteristics, such as their origin and flavor.
The focus of El Arepazo Y Pupuseria is right in its name: arepas and pupusas, two dishes native to Colombia and El Salvador, respectively. The recipes are similar, but seasoned with subtle regional differences. Chefs mix corn flour or masa with water and salt, forming the dough into patties that they lightly fry and fill with cheese, beef, or pork. They also fashion savory empanadas and steam tamales inside hatboxes. Entrees include options such as a plate with colombian sausage, pork, egg, avocado, and plantains, and come in large portions that encourage family-style dining.
Guys Pizza Co.'s pie twirlers knead fresh, local ingredients into daily-made dough destined for pizzas or the eatery's signature Guyzone. Two large pizzas' traditional or thin-crust varieties can be customized with well-spiced seas of classic red, zesty red, white, or pesto sauce. Toppings shake up each slice, with selections ranging from banana peppers to pepperoni to onions capable of causing tears of joy. The mini Guyzone ($4.99, feeds one), the menu's juiced-up version of a calzone, challenges diners with a hefty pocket packed with cheese and three toppings, all bundled up to dunk in marinara, garlic-butter, or hot-buffalo sauces. The specialty pizza with white garlic sauce ($9.99 for a small) more closely resembles an exploded baked potato with smashed potatoes, bacon, cheddar, mozzarella, provolone and a side of sour cream.
Its docks jutting into the Puce Harbour River Marina, Sandbar Waterfront Grill beckons both foot travellers and the boaters of Lake St. Clair with pub fare, seafood, and wood-fired pizzas. Helmed by owners Robert and Ken Troup, this year-round establishment spotlights the local by using ingredients from regional producers. Cozy confines entice patrons to relax in a bar area sporting televisions and a dining room adorned in dark wooden trim, a fireplace, and nautical touches such as Elizabethan-era scurvy pamphlets.
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.