At Grace and Shelly's Cupcakes, the Butterfinger isn't a candy bar—it's a cupcake. A vanilla one, to be precise, filled with peanut butter, frosted in cream-cheese frosting, and topped with chunks of its namesake candy. Creative cupcakes like these have earned the bakery myriad press mentions. The culinary team whips up new cupcakes daily, too, crafting fresh-baked treats in flavors ranging from banana to red velvet.
From early lunches to late-night eats, the staff at each of Yo! Taco's three locations pairs fresh guacamole with housemade chips and 1-pound burritos for its crowds. Colorful awnings and umbrellas lure patrons lounging on the beach or hiding in English Tudor sand castles to outdoor dining areas where they sample from the menu of made-to-order tacos piled with sirloin steak, chicken, and pico de gallo. In addition to soda and iced tea, the servers also pour beer, wine, and sangria to accompany homemade queso and chicken quesadillas.
Inspired by the Brazilian tradition of churrasco-style cooking, the chefs at Amazon Grill cure savory meats with rock salt and then grill them over open flames. Seasoned, fire-licked sausage and pork loin join a buffet spread of more than 20 Brazilian dishes, includes grilled veggies, seafood, and a fresh salad bar. On the weekends, the usual roster of spare ribs and top sirloin is joined by chicken hearts, roasted pineapple, and blood sausage.
When the founders of The Pita Pit opened the doors to their first restaurant, they had high hopes of offering a lighter, healthier alternative to fast food. They traded in heavy sandwich bread and hamburger buns for lebanese pita and swapped out greasy burgers for fresh-grilled meats and crispy falafel. Flash-forward several years, and The Pita Pit has evolved into many, many locations across the continent, each of which offers that same fresh, healthful fare.
Patrons can completely customize their handhelds, starting with the pita itself—the light and fluffy dough comes in both white and wheat varieties. Next come the fillings such as chicken souvlaki, a simple schmear of hummus, or even ham and eggs, served all day long. After crowning the creation with fresh vegetables, premium cheeses, and homemade sauces, the pita stuffers transform the flatbread into a tight, mess-free roll. Though guests can customize sandwiches to meet their dietary needs, The Pita Pit offers a concise list of "resolution solution pitas". Made up of six pre-designed creations, the list denotes the healthful pitas' caloric value right on the menu.
With its huge grass-roofed patio, The Sandy Parrot looks as though it ought to have ocean waves lapping up against the surrounding sand. The echoes of the sea are even louder on the menu, which features a huge collection of grouper, crab, shrimp, tilapia, and mahi-mahi dishes rounded out by prime rib, sandwiches, and chicken. Preparations span the globe, drawing in such flavors as garlic teriyaki sauce, parmesan-laced lemon butter, and mango-papaya salsa. Live musicians take the restaurant's stage six nights a week, performing tributes to Motown and Elvis, hits from the '60s through the '90s, and sweeping arrangements of the dessert menu.
Like two restaurants in one, NAMI Japanese Steakhouse affords guests the choice of dining traditionally or teppan-style. Those who choose the former settle into one of the eatery?s dining-room tables and enjoy sushi and any number of Thai or Japanese dishes, including traditional spicy and mild curries?enhanced by shrimp, tofu, or crisp duck?and flavorful staples, such as tempura, teriyaki, and katsu. Across the room, chefs break free from the kitchen to engage customers seated around a flattop grill in teppan-style eating. They prepare anything from the hibachi menu: filet mignon, lobster, and scallops. As they grill each item in a lively, public display, diners enjoy shrimp appetizers, stir-fried vegetables, and white or fried rice. NAMI shares owners with Origami, which serves a menu of Japanese and Korean cuisine.