The seafood-savvy chefs at Leonardo’s 706 transform fresh, local ingredients into buoyant Californian and Mediterranean dishes to quell appetites as deep as the blue sea. Taste buds dip their diminutive toes in the water with starters of cured-salmon mousse ($7.95) or a smattering of organic shiitake mushrooms luxuriating in a ginger-teriyaki sauce ($6.95). The dinner menu guards palatable plunder including Scottish salmon riding currents of dijon-dill cream sauce in a tender sea of angel-hair pasta ($17.95), and terrestrially tasty lamb chops blanketed with gorgonzola cheese and cushioned by pillows of sautéed spinach and mashed potatoes ($15.95). A selection of california pizzas tempt diners to sample coastal comestibles in their native pie setting with combinations such as pan-seared tuna with scallions, lemon, tomatoes, and red onions ($14.95). On Monday and Thursday evenings, live jazz occupies the aural real estate, captivating patrons and making unemployed jukeboxes angry enough to spit coins.
The founders of Working Cow Homemade share more than just a name. Fueled by their mutual love for frozen desserts, Tim and Tim craft more than 100 varieties of hand-blended ice cream using only quality ingredients. To ensure that these ingredients—which include grade-A cream, pure cane sugar, and fruits—come together to produce a superior taste and silky texture, staffers mingle them in icy batch freezers before scooping the finished product onto cones. Flavors rotate weekly, and the roster of possibilities ranges from basic vanilla and chocolate to Crazy Cake, a cake-flavored ice cream loaded with ribbons of blue frosting, cake pieces, sprinkles, and an emergency straitjacket. Staffers are also at the ready with delicious dessert alternatives including sugar-free flavors and sherbets. Working Cow peddles its signature ice creams in a space shared with Gumby’s Pizza, and offers its own menu of savory salads and wraps.
The Flour Pot Bakery contains a mélange of culinary influences at what appears to be a seemingly straightforward bakery. The team uses two-thirds of the 2,200 square-foot space solely for the production of handmade french, italian, and swiss breads, Jewish challa, tahitian mousse, and of course, Florida citrus brioche. Every drop of water is filtered before its added to the unbleached, unbromated, premium flour, and the crew limits the amount of sugar in its recipes, save for decadent favorites such as éclairs and triple-layer chocolate cakes. Though the shop’s case primarily displays sweet treats, lunch and breakfast has a place in the bakery as well. Croissants and the shop’s signature bread sandwich everything from eggs and ham to turkey and tuna, which customers can enjoy within the sunny café, or take to the local farmer’s market, grocer, or misguided Mars rover.
Radhika's Café melds a menu of vegetarian dishes influenced by Mexican and Indian flavors and regularly supplemented by daily specials. An appetizer of two samosas delivers deep-fried dough pockets bursting with piping-hot potato and peas and served with chutney, whereas Mock Fishsticks and UnChicken Nuggets replace poultry and sea-poultry with equally flavorful ground-grown fare. As an entrée, the curry tofu sandwich coats deep-fried tofu in cheese, homemade curry sauce, and sliced sitar notes before blanketing the concoction in lettuce, tomato, sprouts, slices of whole-wheat toast. The cheesesteak layers a toasted hoagie with sautéed seitan, bell peppers, and cabbage, drenched in jerk sauce and melted cheese, and bean tostadas set up three crispy corn-tortilla stages on which beans, avocado, and cheese deliver delicious monologues backed up by tomato, lettuce, and sour cream.