At East Coast Pizza we pride ourselves in our commitment to quality products and service. Delivering a hand tossed "New York Style Brick Oven Pizza", and we do it the best using the freshest ingredients possible. We make all of our dough and Sauce fresh daily and use only 100% of the finest mozzarella cheese.
You Say When Yogurt Shoppe was designed to give customers that necessary balance between healthy and delicious when they wanted to indulge in something sweet. Rotating flavors for frozen yogurt include creamsicle, boysenberry, and gingerbread yogurt, while smoothies are packed with nutritious flavors like or strawberry, mango, and mojito. Both options provide a refreshing taste and nutritious vitamins and minerals. The frozen yogurt also comes packed with live and active cultures that aid in digestion and give self-guided tours of your stomach.
At Big City Grill Co., patrons can experience metropolitan life without journeying far from home. The eatery reconstructs American dining by presenting a menu packed with signature foods from throughout the country, like Hawaiian honey-glazed chicken and Boston fried shrimp. Additionally, the dining areas capture urban life with black-and-white cityscape murals, subway-car replicas, and tourists shuffling around the room asking each other for directions.
The sports-centric atmosphere at The Mulligan’s Pub lures big game-revelers with sports-beaming TVs and a menu of classic grill favorites. Kick off an ocular sports feast with appetizers such as homemade fried pickles battered, fried, and shot out of a T-shirt cannon onto plates ($6). The nurturing hoosier strom coddles ground beef, pepperoni, and saucy Italian marinara inside a doughy sleeping bag ($7), and juicy prime-rib sandwiches travel mouthward via hoagie-roll palanquin ($9). The Mr. October, a lemon-pepper-rubbed haddock hoagie, transforms stomach rumblings into nearly inaudible whimpers and takes its name from the famed inventor of Halloween ($9). Before going toe-to-toe with hearty entrees, and after thumb-wrestling with to-go boxes for possession of leftovers, patrons tipple draft brews from a collection of 16 domestic beers.
Twenty miles. That's the longest distance any cut of fish, chicken, or beef travels before it arrives in front of Chef Rafy Rosario at The Shrimp Warehouse. With an emphasis on local ingredients, he crafts a surf 'n' turf menu that fuses Creole, Cajun, Southern, and Caribbean flavors. He fills baskets with pink shrimp straight from Tampa's docks and loads plates high with fried shrimp, fish, and scallops served with fries, hushpuppies, and shrimp coleslaw. His 36-inch shrimp po' boy challenges the hungriest of diners and is free to those who can finish it in one sitting. Unlike professors at the University of Atlantis, his expertise extends beyond the ocean; he also hand-trims chicken and grills slabs of sirloin steak.
The restaurant's decor echoes the menu's ocean flavors. Outside the restaurant's entrance, two giant shrimp welcome guests into a space marked by exposed-brick walls and rich wood furniture. Life vests line the walls, and tables sit beneath the actual shrimp boat used by our tiny ancestors.