For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.
Nellie’s chefs layer Thumann's meats and cheeses and fresh vegetables onto cold, hot, and grilled sandwiches. The neighborhood eatery's menu is a confluence of deli classics, such as club and cuban sandwiches, and Floridian favorites made with house-made crab cakes, popcorn shrimp, and liquefied sun rays. A sizzling grill sears freshly ground burgers and emblazons hot pastrami with a rainbow of golden-brown hues. Umbrellas shade an outdoor patio, where patrons guzzle glasses of sweet tea brewed according to a recipe as old-fashioned as a rotary toaster oven.
The locally owned Wildman’s Restaurant steakhouse is nestled in downtown Pensacola, where it draws diners inside with the aroma of sizzling steaks, po' boys, and seafood. On weekdays, chefs add new items to an ever-metamorphosing menu of lunch specials—from Monday’s butter chicken to Friday’s barbecue pork ribs. Throughout the day, chefs pair burgers and sandwiches with french fries, while carefully hand-cutting and grilling rib eye, filet mignon, peppercorn, and New York strip steaks. The menu is about more than deep frying American favorites, however. Wildman's also participates in the Escambia Healthy Choices Restaurant program, striving to promote healthy habits by presenting steamed or grilled alternatives to fried entrees. An example is the grilled rib-eye steak, which weighs in at 12 ounces—one ounce for each way to hilariously attach a steak to a windshield—duct tape, scotch tape, glue, ribbon, magnet, rope, string, silly string, caramel, maple syrup, Vermont maple syrup, holding it there forever.
The 35 flavors of wing sauces at Hurricane Grill & Wings don't just show up on the house's lauded boneless and jumbo buffalo wings. They also add a splash of flavor to a diverse range of dishes on their menu, from the grilled mahi-mahi made with an ancho-chile-lime sauce to the barbecue-bacon cheeseburger made with mango-barbecue sauce or honey pecan chicken salad . This adds a touch of inspiration to every dish, with most entrees coming with a choice of a complementary sauces. Chefs pair their feasts with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
Passage to India paves the way to a banquet of tandoori chicken, boneless lamb curries, and fluffy loaves of buttery naan. A talented chef with two decades of culinary experience takes diners across the Indian subcontinent, from the hummus-capped mountains of Kashmir to the curry-splashed shores of Mumbai. After nothing remains of their goat biryani, save memories of basmati rice, guests can turn to comfort with a bowl of homemade mango ice cream or ras malai—cheese balls in a sweet cream sauce.
The staff at Nick’s Boathouse aim to combine affordable, upscale seafood specialties and a casual atmosphere, where waterfront views surround the outdoor patio and lantern-style lights illuminate the wood accents of the indoor space. On Friday and Saturday nights, the owners hire local bands to serenade diners as they savor blackened-chicken pasta and one of four signature flatbreads. The kitchen staff prepares fresh fish to order at lunch, dinner, or private events.