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. This adds a touch of uniqueness to every dish, with most dishes coming in a choice of a complementary sauces. Chefs pair their dishes with a full list of domestic and craft beers, which cool the fire of the spicy sauces.
Coral Palm Cafe's owner and chef Quirino 'Warren" Chiapparelli assembles signature Southern Italian dishes from both local and imported ingredients, serving platters to lilting Mediterranean tunes in an intimate dining room. Chicken, pork, or veal parmesan stews carnivorous centerpieces in hand-prepped marinara sauce ($17–$18), while the fettuccine all' Amatriciana's ($17) sautéed pasta ribbons swaddle bites of pancetta and prosciutto when they are not moonlighting as cummerbunds. During lunch hours, potato pancake Reuben and hot turkey po boy hero sandwiches ($11) canoodle with soup, salad, or fries. Guests can play matchmaker between meals and a roster of red and white wines, such as the Aquinas cabernet from Napa Valley ($35), then hollow out a chocolate-mousse-filled cannoli ($4) to fashion a fife whose tones summon bouncing marshmallow peeps.
Bill Shumate's career as a restaurateur began in 1964 when he opened a small burger shack that catered to the hearty appetites of University of Oklahoma students. After spending the next several decades opening and operating eateries, Shumate decided that his next venture should somehow honor his burger roots. He partnered with Joanie Corneil in 2006 and developed a concept choosing the name Square 1 Burgers to reflect this full-circle journey. Unlike that original restaurant, though, Square 1 Burgers grew over the years, eventually expanding to several locations throughout west central Florida.
Although the concept was intended to be a return to basics, Square 1 isn't constrained by traditional conventions. Patties of Meyer's all-natural red Angus beef, Kobe, lamb, ground buffalo, and portobello mushroom caps all appear between the buns, providing a wealth of options to consider before even thinking about toppings. This eclectic spirit is also apparent in the menu's selection of appetizers, which includes everything from sun-dried tomato and artichoke hummus to homemade double-dipped onion rings. Even the milkshakes made with Blue Bell ice cream seem like faithful renditions of an American classic at first. However, the grown-up versions with Baileys, vodka, and Kahlua or brandy, cr?me de cacao continue to demonstrate Square 1 Burgers' playful spirit.
Cool Hand Luc's handcrafted line-up of vegan-friendly and classic ice creams seduces taste buds without the use of preservatives, artificial colors, or mean-spirited limericks about sorbet. An extensive topping bar, featuring handmade hot fudge, stands ready to adorn the ever-rotating organic flavors, and a menu of baked vegan treats and fair-trade coffee stands ready to suit the dietary needs of the scoop-averse. Treat tongues to a double-dip of vegan chocolate ice cream ($3.25), or warm up your caffeine tank with a 16oz. mocha ($3.50), or tea latte ($3). Today's deal allows frosty dreamers to purchase up to three Groupons, which can arm you with enough scoop-able power to win the undying adoration of everyone around you for at least three days.
Gallagher's gives Irish and American bar sensibilities a single pillow on which to rest their heads. As steam from a Guinness-infused shepherd's pie rises above the wood-paneled walls, it disappears against smoky gray paint, resurfacing for a moment against the colorful movement of wall-mounted flat-screen TVs. The pet-friendly pub inspires human tail wagging with American-style burgers and sandwiches layered with steak, corned beef, and whitefish. After chewing through flatbread pizza, patrons can retreat to the outdoor patio for brews under the shadow of an umbrella or whiskey cocktails under the soft curls of clown wigs.