Restaurants in Lake Butler

Ceviche Tapas Bar & Restaurant not only imports ingredients and products, but also recipes. With roots in northern Spain and Catalan, these dishes come together on a menu of more than 100 hot and cold tapas selections, along with paella and cazuela. Paella, a widely varied rice dish cooked at length in a wide pot over open flame, can contain Serrano ham, scallops, pork, chorizo, and saffron rice the stunning golden hue of an alchemist’s magazine advertisements. Though the restaurant spans multiple locations, each one presents guests with some charming element: a poolside patio at the Tampa location, a rooftop bar in Sarasota, a central tapas bar in Orlando, a historical-home setting in Clearwater, and a flamenco room in St. Petersburg. Meanwhile, no matter the location, events bring about live music and joviality, all supported by an ample list of Spanish and Portuguese wines.

In the kitchen of Fratelli’s Italian Restaurant, cooks lightly fry calamari, sauté shrimp with olive oil and garlic, and assemble platters of homemade lasagna or fettuccini alfredo. Out in the spacious dining room, vegetarians can dig into eggplant parmigiana or customize a 10”-18” pizza with vegetables and buttercream frosting. Fratelli’s also offers free delivery.

On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.

In-home bakery hand-makes & ships moist cakes, classic cookies, and exotic dessert creations

Beneath the neon blue lights of Sushi Katana, chefs bundle up more than 60 varieties of maki, sashimi, and nigiri sushi rolls. Shrimp tempura and tuna peer out of most rolls, but adventure-seeking tongues can steer toward sea urchin and barbecued eel. An array of savory sauces such as wasabi mayo stand at the ready to enchant tongues with drizzled marriage proposals across dinner plates. Additionally, Sushi Katana accommodates palates with seaweed-free and vegetarian rolls.

Champions of adhering to traditional recipes and culinary practices, a father-and-son team serves as both the owners and head chefs of New Passage to India. Their kitchen staff whips up dishes native to a variety of Indian regions, granting diners a taste of the subcontinent without the paper cuts that come from eating maps. They handcraft ingredients such as house-made paneer cheese, garden-fresh mushrooms, and fresh lamb with pinches of hand-ground spices. Sensitive to varied tolerances of piquancy, the chefs customize the heat levels of many of their creations to individual preferences. Affable servers wend from table to table within the dining room’s deep-green walls and wooden columns.