This sisterly trio of Greek restaurants delights flavor sensors with traditional and modern Greek cuisine, sharing the same tasty menu and Old World ambience with painted wall murals and faux colonnades. Dive kisser-first into a gooey snack with flaming cheese saganaki, featuring Greek kasseri cheese cooked to a bubbly, golden brown and flamed with brandy ($6.95), or allow dolmades to enter the tongue's abode and snake-charm taste buds with stuffed grape leaves drizzled in lemon sauce, served hot with pita bread ($5.95). Traditional Greek-ophiles can sink their cuspids into a gyro sandwich blended with seasoned beef and lamb, sliced thin, and topped with tomatoes, onions, lettuce, and tzatziki sauce on thick pita bread ($7.95), or record the precise melting temperature of tender, braised lamb shank when it enters the mouth, smothered in tomato-based brown gravy ($12.95).
Tiffini Theisen of PB Pulse describes Jumby Bay Island Grill as "a big, loud, colorful party place with bar specials, live music many nights, and a good-sized patio to do some Abacoa people-watching." Outside on the dog-friendly covered patio, wooden tables and wicker-inspired chairs sit beneath a flat-screen TV and swirling fans. Fishing nets, corrugated-tin accents, and painted oars that serve as room dividers give the interior a relaxed, tropical atmosphere reminiscent of a Caribbean island or the screen saver of most Alaskan office workers.
The seafood-filled menu is also tropically inspired and features starters such as sesame-seared tuna with wasabi aioli and entrees including the Calypso pasta: spicy shrimp, andouille sausage, and Cajun cream sauce over linguine. Diners chill fired-up taste buds with a variety of fruity frozen drinks and cold beer.
Anyone seeking an island escape need look no further than Sweet's Restaurant. The kitchen layers jerk chicken with pickled bermuda onions to give a chicken sandwich a Caribbean twist, and fill corn tortillas with mahi mahi and lime-cilantro crema. Pasta dishes get a creole spin without being thrown from a float at Mardi Gras, and regular patrons watch for the restaurant's flag to get hoisted, signaling that a limited supply of fresh oysters and clams are available at the raw bar.
Every day, Cynthia, manager of Jupiter Pointe Paddling, opens her hibiscus-adorned rental hut to let adventure seekers set sail from the sandy banks of a crescent-shaped private beach. A complimentary lesson accompanies every kayak or paddleboard rental, letting beginners get their bearings before they glide toward a nearby sandbar to spot sea turtles, manatees, and majestic stingrays. More experienced water skimmers can paddle up to the Jupiter Lighthouse, which grants a glimpse of 120 palm-studded acres punctuated by 25 special-status species of wildlife and one boring labrador. The staff of water warriors also mixes up the aqueous activities with Mommy and Me sessions, standup-paddleboard-yoga classes, and kids' lessons, along with exalting the outdoors with full-moon celebrations and sealife-spotting tours.
Chefs at Casa Mia Trattoria & Pizzeria slide wooden pizza peels into a glowing wood-fired brick oven to retrieve sizzling pies, while cooks nearby craft pasta for lasagna entrees. Beneath the soft light from pillar candles mounted on wrought-iron chandeliers, servers weave between dark-wood tables in the dining room, delivering paninis and salads topped with the morning news.
Fish have to fly in order to reach Bistro. Fresh from Europe, the Dover sole arrives ready for chefs to pan sear, fillet, and artfully garnish with almond potato cakes and asparagus tips. This dish spotlights one of the more literal examples of European influence on the menu, but more subtle influences, according to a 2004 review in the Palm Beach Post, consist of "ingredients you may have at home prepared perfectly in a way you'd never contemplate." The feature emphasizes the "gentle touch" of the chef, whose expertise ensures that the lobster tails from Maine leave the broiler at exactly the right moment.
The same attention to detail has stocked the Zagat-rated restaurant’s expansive wine cellar. Countries such as France, Germany, Italy, and Argentina contribute libations to the list, which pairs robust glasses with entrees to ensure that the flavors of the veal escalope or beef Wellington pop appropriately. A sunny, canary-yellow dining room frames these flavors, gracing eyes with photographs, pressed-tin ceilings, and lamp-clad chandeliers. Outside, a brick patio takes shelter under a pinstripe awning, warming cool nights with space heaters and accompanying meals with the gurgles of a shallow pond and the haunting songs of the abandoned reflections therein.