Amidst the sparkling waters of the Florida Keys, Key Largo Fisheries has furnished kitchens and kebabs with fresh seafood fetched from local fishermen and exotic locales since 1972. Succulent shellfish including lobster ($10.99/lb.), stone crab ($12.99–$29.99/lb.), and shrimp ($9.99–$15.99/lb.) newly plucked from nearby waters unbutton their hard-shell exteriors to reveal butter-ready meat. Grouper ($15.99/lb.), yellowtail snapper ($12.99/lb.), and other finned fare make enticing grilled or fried main dishes, and an array of premade items including crab cakes ($7.99 for two) and smoked fish dip ($15.99/qt.) supplies gatherings with quick, convenient eats. To sate seafood cravings or cede to mermaids begging for scraps, the Take Away Cafe populates its menu with a range of oceanic ambrosia.
Islamorada, deemed one of the Best Honeymoon Spots by the Knot, rests quietly in the upper portion of the Florida Keys, southwest of Key Largo. Visitors living the laid-back Keys lifestyle can bask in the sun, feed green and silver tarpon by hand from a dock, or saunter from snorkeling with dolphins at one marina to kayaking with paddle-wielding manatees at the next. Most eateries extend beach or patio seating to diners to offer a better view of the sunset and its reflection in the ocean while guests sip cool beers.The historic Overseas Highway, once a railroad connecting the Keys until Mother Nature repurposed it with a hurricane in 1935, now ushers motorists up and down the Keys to experience each bit of blue and green beauty Florida has to offer. At Bahia Honda State Park, travelers can tip their swim caps to a bridge standing as a reminder of the old railway as they wade to ultimate relaxation in warm Gulf water.
Hailing from Kingston and backed by 25 years of culinary experience, chef Derrick Anderson infuses each of Top Taste’s fresh Jamaican dishes with zesty herbs and authentic spices. Nosh on a whole turkey drenched in flavorful jerk sauce ($6.95/pound) or temper your fowl with fillings with the jerk-chicken salad ($4.29). The calaloo and salt fish mixes terrestrial greens with seafood ($7) to great biosphere-melding effect. On Tuesdays, Wednesdays, Fridays, and Saturdays the restaurant serves up border-bending Jamaican-style Chinese plates including chicken fried rice ($8.25 large) and butterfly shrimp ($10.50). Seating in the eatery is limited, so guests can pick up orders and enjoy them at home or in the camouflaged confines of an overgrown shrubbery.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.