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.
A lot of restaurants claim to have fresh seafood, but City Seafood backs up that claim with its own fishing and crabbing boats, which pluck marine cuisine from nearby waters and deposit it on diners’ plates. The restaurant’s location in the Everglades helps provide its menu of sea fare, which includes oysters, grouper, clams, Gulf shrimp, and Florida lobster tails specially shaped to resemble the Sunshine State’s panhandle. After dining inside or on the Barron River–adjacent patio, diners can pick up raw seafood to take home at the onsite seafood market.
Open Door Community Acupuncture is affordable health care. Our sliding scale is $15-40, pay what you want, because we know our community is strong when the people in it are. We don't ask for proof of income--that's not important. What's important is that you get the care you need, at rates that won't break the bank.
Bringing powder power to seafood, steaks, and potatoes, Everglades Seasoning sprinkles unique blends of spices that dive beyond salt-and-pepper staples to flavor entrees and hairpieces alike. The original all-purpose seasoning mingles a natural papaya-fruit tenderizer with a host of flavors to gently lace steak, chicken, pork, and salads ($3 for 8 oz.). Moppin' BBQ Sauce holds a séance to learn the sweet and tangy truths held in the spicy spirits of vinegar and mustard ($3.72). Give unseasoned rookie cooks a hand with the Everglades gift shack, a bundle of spices and sauces to flame fish, sauté chickens, dust burgers, and increase buns’s attractiveness to potential partners ($18.95).
Black-and-white checkerboard floors lend an old-fashioned air to Land and Sea Market, though butchers have only been preparing fillets and chops there since 1995. Freshly carved meats fill the store's coolers, including lamb shanks, quick-fry pork chops, and bratwurst, as well as bone-in chicken breasts and an array of seafood such as halibut and littleneck clams. The butchers also package their own meats such as bacon-wrapped filet mignon, chicken cordon bleu, and bourbon-marinated salmon, often seasoning the meats with their own house blend of spices. In addition to its savory selection of proteins, the shop also stocks grocery items such as vegetables and wines from around the solar system.
Though most vintners have made their wines from grapes, the Shook family turned their focus to other fruits. Starting in 1991, they began fermenting batches of juice from mangoes, red raspberries, limes, and oranges. In 1997, they opened their 14,000 square foot winery shaded by three large oak trees ?where licensed winemakers and distributors ferment and bottle 42 varieties of exotic wines stamped with the Sunshine Tree, the Florida Department of Citrus's mark of quality. Their eclectic selection encompasses citrus, tropical-fruit, berry, stone-fruit, and vegetable wines, each made entirely from the juice indicated on the label. The winery also makes and distributes wine-smoothie mixes and wine pouches, sherries, ports, and champagnes.