Head Chef Jeff Golden combines a decade apiece in the seafood and Italian restaurant businesses to craft D'oro Palazzo Lakeland's spread of Mediterranean eats. Seated inside high-backed booth or around wooden tables, diners dig into pastas drenched in rich sauces or hearty steaks and chicken entrees fresh from the grill. Some of D'oro Palazzo Lakeland's dishes can be prepared family-style, serving up to six family members or six neighborhood mail carriers who've become like family.
At Sake Sushi, amid high ceilings and wood accents, chefs fashion ocean-fresh seafood into signature sushi rolls such as the Sake roll, which pairs spicy crab with cuts of eight-ounce ribeye. On the meatier side of the menu, diners can find aged steaks, Asian-inspired fusion sandwiches, and entrees such as crispy, succulent duck breast with rice cakes and kimchi. Servers splash fine wines into glasses and mix cocktails behind a long, polished bar.
Woody's Bar-B-Q smokes and grills the finest cuts of pork and beef before slathering proteins with tangy secret-recipe barbecue sauces. Fulfill contract clauses to consume fried cuisine by noshing appetizers such as the fried okra ($3.29) and sweet-potato fries (3.29). Woody's menu sates meat savants with a colossal offering of meats including ham chops ($9.49) and loaded mesquite-grilled chicken breasts ($8.99). The signature baby back ribs ($14.99 for full rack) come slow roasted in a secret marinade before being basted and grilled to seal in flavor and text revealing the marinade's ingredients.
Harry's Old Place specializes in poaching, broiling, frying, and baking fresh seafood plucked from the Gulf and Atlantic. Each day's dinner draft depends on what the boats bring in and the sailors don't hire as deckhands, but typical seafood starting lineups include tilapia, monkfish, flounder, and Chilean sea bass. Do-it-yourself diners keep hands busy with the peel 'n' eat shrimp ($7.95/half pound, $12.95/pound), while the homemade seafood chowder tests soup's stretchiness by wrapping its creamy base around generous helpings of fish, clams, shrimp, and scallops ($3.25). Sophisticated grouper fingers tempt even the most urbane adults to revert to their fish stick days (with hush puppies and two sides, $14.95), while the wildly popular house specialty, Harry in the Bag, gifts gourmands with a bag full of fresh grouper, crushed pecans, ritz crackers, and special spices (market price). Pair Harry's eclectic fish dishes with a draft beer or a selection from the well-traveled wine menu, boasting bottles from New Zealand, Chile, Spain, and Oregon.
Neon blue lights curve across The Blue Room’s covered patio, echoing the curve of archways that line the perimeter. Inside, a wraparound granite bar reflects the same amethyst glow, and votive candles flicker behind blue glass at high-top tables and in lounges filled with leather chairs. Chefs craft modern small-plate fare that complements the sleek interior, drizzling lobster and crab cakes with dill cream and pairing grilled portobello mushrooms with warm brie. Additionally, live bands take to the stage each week as an alternative to the metronome that traditionally moderates mealtime chewing.