Organic food helped save Maria Ray's life. After undergoing surgery to remove a cancerous tumor enveloping her colon, Maria used nutritional therapies, which involve eating organic whole foods, to improve her health. She and her family wanted to share this knowledge with others, so they opened Maria's Organic Fountain?certified "green" by the Green Restaurant Association and one of the only organic restaurants in Indian River Valley. In addition to serving 100% organic fare, the caf? aims to provide a healthy and educational environment, evident in menu items such as the Hippocrates soup, which comes with Hippocratic Oath?printed napkins. Additionally, the staff are educated in dietary needs and food-therapy diets. They even use non-toxic food-based hydrogen peroxide to kill germs as well as organic cooking oil.
With swinging wood saloon doors, hanging lamps made from cowboy hats, and local ranchers' brands seared into each tabletop, Cowboys' Bar-B-Q & Steak Co.'s three locations make visitors feel as though they've just stumbled in from the Texas lowlands. Many of founder Jim McCoin's self-devised recipes come from years of careful cooking while on the professional barbecue-competition circuit, which regularly led his team "Big Daddy Q" to victory. Wings strut across plates dressed in up to 20 sauce flavors, compelling tongues to quench thirst with 10 draft beers or Western-themed margaritas. Beverages are served in mason jars, carried past decorations such as photographs representing local ranching families. For outside eaters, Cowboys' supplies its hearty grilled fare through take-out and catering each day of the week.
Treasure Coast Seltzer Works strives to keep the company as eco-friendly as the water it sells. The purveyor of siphon-bottled seltzer water and oxygen-infused water seals its products in reusable BPA-free containers developed by the company to reduce its environmental impact. Along with its other ecologically responsible practices, the bottling company maintains its 100% green certification while still delivering crisp and fizzy beverages to homes and commercial customers.
The infectious aromas of sizzling steak, fresh chopped cilantro, and spicy peppers flow through Costa Azul Mexican Restaurant, heralding the arrival of generous Mexican feasts. Chefs furl these fresh ingredients and more into tortillas to create tacos, flautas, and burritos. Guests savor the juicy nuances of tender marinated pork carnitas or the perfectly balanced flavors of the restaurant's signature paella. Tangy margaritas and ice-cold brews extinguish mouth fires caused by spicy fajitas or mid-meal freestyle raps. Costa Azul's chefs will also whip up their Mexican cuisine to help their guests celebrate special events, family reunions, and weddings with ease.
The Gin Mill beats back the advancing armies of hunger with hearty half-pound burgers, bolstered by reinforcements of domestic brews shipped out from an elegant mahogany bar. Eight-ounce patties weigh down bottom buns before customers seal in condiments by screwing on the top half of bread, making a carbo-protein feast flanked by waffle fries. Gustatory tinkerers can outfit their burgers with a blanket of cheese, strips of bacon, or their own crocheted burger cozies. Frothy guzzles of beer on tap or by the bottle chase meaty meals down the pipe with bubbly fervor until 2 a.m.