Cuisine Type: Gourmet cupcakes, custom cakes, chocolate treats
Most popular offering: Gourmet cupcakes
Delivery / Take-out Available: Yes
Number of Tables: 1?5
Outdoor Seating: No
Parking: Free street parking
Handicap Accessible: Yes
Pro Tip: Have a sweet tooth
In your own words, how would you describe your menu?
We have a spectacular array of gourmet cupcake combinations. 98% of our cupcakes are filled with either a delicious mousse, curd, ganache, or fruit filling. They are moist and very flavorful. We have over 80 flavors
What is one fun, unusual fact about your business?
The fact that we have over 80 flavors is, in my opinion, very unusual. We are coming up with new flavor combinations every day and enjoy the challenge of
What?s the best reaction you?ve ever gotten from a customer?
We have had customers literally cry when they see their amazing custom cake for the first time.
Is there anything else you want to add that we didn't cover?
We also make cake pops, chocolate lollipops, chocolate covered pretzels, fruit bouquets, and other custom chocolate confections. We ... have cake and cupcake decorating classes for adults and children.
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 crackerjack breadsmiths at Importico's bake up artisan breads and delectable pastries daily, lacing their creative comestibles with locally grown fruits and fresh ingredients. Assuage hunger pangs or trick hands into thinking they're novelty sized with one-dozen mini cupcakes, an apple-cheeked panoply of decadent chocolate, vanilla, and red-velvet creations. Palates looking to pick on something their own size can opt for twelve regular-size handheld treats, which slide onto serving trays and across shuffleboard courts in the same rich flavors as their diminutive companions.
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.
Overlooking the Indian River, the tiki-thatched roof of The Original Tiki Bar and Restaurant houses an expansive menu of fresh seafood, certified Angus burgers, and hearty sandwiches brimming with Caribbean flavors. The lightly fried Bahamian-conch fritters ($8.99) beckon utensils to vote the dullest knife off the table before juicy rib-eye steak arrives, resting atop a bed of mixed greens, pillowed by roasted peppers, onions and soft blue cheese in the steak salad ($14.99). The cuban sandwich makes roasted pork and smoked ham hobnob with swiss cheese, pickles, mayo and mustard within the tight confines of hot-pressed cuban bread ($8.99), and the mahi-mahi sandwich ($13.99) tops a kaiser roll with a blackened, grilled, or fried fillet swimming in tangy tartar sauce that recites Barbados’s national anthem twice before each bite. The Tiki Treasure plate ($19.99) buries sautéed lobster and shrimp in a heaping mound of diced tomatoes, mushrooms, scallions, and linguine, setting the trove off to sea aboard a garlic-bread raft. Diners can cool off their overworked mouths with a frozen concoction, such as piña colada or strawberry daiquiri, from the bar’s extensive drink menu.