Peering into ritzy, gold-framed mirrors, clients at Hair Las Olas can watch stylists as they turn envisioned hairstyles into reality. The long-open salon specializes in traditional hair care for men, women, and children. Their services range from highlights and updos to clipper cuts and beard trims to keratin treatments, which transform frizzy hair into a sleek, manageable mane for up to five months.
Let Shula's score on all five of your senses with brilliant playcalling from its menu, beginning with a cluster bomb of fresh, seasonal oysters ($12). Steakhouse aficionados can frolic over premium Black Angus hills and dales of a juicy 16-ounce prime rib (served with Yorkshire pudding, $38) or roll with an 8-ounce filet mignon ($38). Contrarians may shun bovine entrees in favor of aquatic prey such as fresh jumbo sea scallops, served with roasted tomatoes, garlic spinach, and beurre blanc ($30).
When Tropical Acres Steakhouse first opened in 1949, a green palm tree festooned its simple menu of seven steaks, chops, and sandwiches. Today, the Studiale family tops tables with a vast menu of T-bones, porterhouses, strip steaks, and filet mignon seared in a bustling kitchen alongside pork chops and veal cutlets. Chefs ladle sauces whisked with horseradish and dill or lemon and capers over shrimp, scallops, and fillets of fish such as snapper and wild-caught salmon. Dark wood columns and beams encircle the dining room's tufted booths and wall-inlaid tanks filled with colorful fish and treasure chests billowing bubbles of steak sauce. Tropical Acres also caters events from luncheons to weddings with light or formal meals, and it hosts celebrations for up to 250 guests in a refined banquet room.
Though you can always drive up to the Historic Downtowner Saloon, that's not the recommended way to arrive. Instead, customers might want to take the water taxi right up to the downtown stop to get a preview of the river views granted by the restaurant's riverfront patio. Here, guests can enhance their waterside experience with expertly prepared American fare and 20 new craft beers waiting to quench to the most discerning drinker.
While new owners now helm Historic Downtowner Saloon, its chefs tend to their culinary labors, be it slow-roasting prime rib or turning out seafood specials, sandwiches, and appetizers. In the kitchen, they grill slabs of sizzling sirloins and pair them crab cakes drizzled in a Cajun remoulade. Once delivered to guests, ancho shrimp tacos do flavorful dances across palates, while a raw bar, stocked with bowls of littleneck clams and Caribbean jerk shrimp, puts appetites on ice. Most nights of the week, a live band serenades guests with tunes as relaxing as surfing on a waterbed—unless there are sharks inside the waterbed.