What started as a quest to find hope during the recession turned out to be an endlessly fun adventure for sweetFrog founders, Derek Cha and his wife, Annah Kim. Since opening their first sweetFrog in 2009, the frozen yogurt chain has grown to more than 100 stores in more than 15 states, and even one in South Korea. Regardless of what shop guests visit, the concept stays the same; Grab a cup or waffle cone and fill it with fresh milk-blended, soft-serve frozen. Then, hit up the toppings bar?which is stocked daily?and pile on spoonfuls of toppings such as fresh mangos and strawberries, granola, almonds, Oreos, Snickers, or strawberry syrup. Amid the bright pink and green colors often found inside the stores, flavors and toppings are always on rotation to ensure taste buds stay on their toes.
Along with offering guests an exceptional frozen yogurt experience, Derek, Annah, and the rest of sweetFrog?s store owners give back to their communities by donating a portion of their proceeds.
When bartender Larry Raikes moved from Buffalo, New York, to Jacksonville, Florida, in 1982, he couldn't find a single sub—so he stopped mixing drinks and started making his own sandwiches. From that single sub shop, Larry's Giant Subs has mushroomed into an international fount of sandwiches. For each order, sandwich-makers pair provolone cheese with black Angus USDA–choice extra-lean roast beef, 98% fat-free ham, or other meats displayed in a deli case. They also pile slices of all-natural, charcoal-grilled chicken breasts onto their signature bread, which is shipped in daily from Costanzo's Bakery in Buffalo.
Inside the shop, huge images of King Kong—the shop's mascot—tower over guests, secretly helping young diners to make their sandwich selection in exchange for bananas, and New York–theme memorabilia serves to remind them of their subs' heritage. For hosts and hostesses supplying their own ambiance, Larry's Giant Subs caters platters, 3-foot subs, and 6-footers that feed up to 30 people.
Cuisine Type: Thai
Most popular offering: Thai food and noodle soup
Delivery / Take-out Available: Take-out only
Alcohol: Beer and wine only
Number of Tables: 11?25
Outdoor Seating: No
Wah Ha Ha's menu may look pretty traditional for a Thai restaurant, but look closer and you'll find at least a few surprising flavors. The cooks here are fearless when it comes to frying pad thai, pineapple and shrimp fried rice, and even traditional Thai curry. For dessert, they prepare coconut tapioca and?in typical fashion?fried ice cream. Every day from 11 a.m. to 3 p.m., Wah Ha Ha serves an all-you-can-eat lunch buffet featuring specials such as shrimp toast, which is technically considered breakfast in underwater countries.
In 1991, tired of sating their late-night delivery cravings with pizza, University of Florida pals Matt Friedman and Adam Scott concocted an alternative snack in their frat house's kitchen. Many hours and tweaked sauce recipes later, the duo dispensed their brand of buffalo wings to the university’s students, selling out their stock in the first two nights. Since relocating from the frat house to its two original Gainesville storefronts, Wing Zone has opened nearly 100 locations nationwide, supplying wing lovers with boneless bites slathered in 15 award-winning flavors, including nuclear habanero, garlic parm, and blue buffalo. Three of the pair’s sauces have garnered awards at the National Buffalo Wing Festival, which recently inducted Adam and Scott into the Buffalo Wing "Hall of Flame," where they share reigniting duty every time a strong breeze extinguishes its symbolic eternal flame.
Joe’s Place infuses its steakhouse fare with local flair, peppers its menu with locally produced vegetables and tempeh, and adorns its walls with local artists’ work. Award-winning soups and a verdant salad bar presage flavorful steaks, such as the 10-ounce sirloin stuffed with boursin cheese, and other gourmet meats such as mesquite pork, shrimp, and mahi-mahi. Sandwiches range from burgers with patties shaped from local beef to the tempeh reuben. Without drizzling steaks with melted gelato, the kitchen staff pays homage to the splendor of Italian cuisine by way of diverse pastas such as the house ziti, baked to a golden brown. A weekly rotation of specials guarantees a festive theme every night, such as Friday devoted to inventive chef creations and family-night Wednesday, on which kids eat free and menus shout “Do your homework!” when opened.
Cuisine Type: American-Italian
Most popular offering: Crab cakes
Delivery / Take-out Available: Takeout only
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: Yes
Parking: Free street parking
Handicap Accessible: Yes
Pro Tip: Please call ahead for a party of 10 or more.
In your own words, how would you describe your menu?
The menu is small, but it covers all price points. We offer appetizers, a selection of salads, and entrees from burgers to filet mignon. Jake's menu also includes several items that are appropriate for vegetarians.