The founders of Working Cow Homemade share more than just a name. Fueled by their mutual love for frozen desserts, Tim and Tim craft more than 100 varieties of hand-blended ice cream using only quality ingredients. To ensure that these ingredients—which include grade-A cream, pure cane sugar, and fruits—come together to produce a superior taste and silky texture, staffers mingle them in icy batch freezers before scooping the finished product onto cones. Flavors rotate weekly, and the roster of possibilities ranges from basic vanilla and chocolate to Crazy Cake, a cake-flavored ice cream loaded with ribbons of blue frosting, cake pieces, sprinkles, and an emergency straitjacket. Staffers are also at the ready with delicious dessert alternatives including sugar-free flavors and sherbets. Working Cow peddles its signature ice creams in a space shared with Gumby’s Pizza, and offers its own menu of savory salads and wraps.
According to their menu, Big Lou's chefs pledge allegiance to Italy's cuisine, but they prefer the way New Yorkers cook it. They bring this distinctive style of pizza to sunny Florida, rolling out paper-thin crusts topped with heaps of gooey cheese and savory toppings—including gorgonzola, hot sauce, tempeh, and meatballs. The staff serves their red and white New York-style pizzas by the steaming-hot pie or in monstrous slices, and guests can choose to customize their own gourmet pizza with a subset of more than 30 toppings. As calzones and Stromboli bubble up in ovens, chefs also create hot and cold subs, as well as a short list of carefully crafted timeless Italian dishes. Baked ziti, stuffed shells, and lasagna emanate ambrosial scents on the casual eatery's classic red-and-white checkered tablecloths—there's no reason not to use pieces of lasagna as checkers. Outside, alternatively, an expansive patio hosts live bands on the weekends.
Sweet Mel's combines food and drink in a way not seen since the invention of the banana milkshake, offering a lengthy lineup of burgers, beers, and mixed drinks inside a red and black bar. From their perches on exposed-brick walls, hungry TVs can only dream of sampling what they see—pork chops, deep-fried Oreos, beef patties sandwiched between funnel cakes (The Sweet Mel), and foot-long hoagies packed with slabs of ground beef and bacon (The Boss). To wash down big meals, bartenders pour a steady stream of martinis and specialty cocktails, and fill 100-ounce towers with beer, the only beverage that does not immediately curdle when poured into a tower. A wide array of events puts the corner stage to use, with $1 drafts on Mondays, trivia on Tuesday, and Shakespearean-style readings of the menu specials every day.
Offering a plethora of healthy handheld eats prepared with super-fresh produce and high-quality ingredients, Roly Poly’s menu has something to fit any discerning taste. Lunch on tongue-torpedoing sandwiches rolled in tortillas, toasty panini-like sandwiches, soups, and fresh salads. Sandwiches, such as a cold Cobb chicken salad roll, chicken Caesar roll, or hot-pressed hickory chicken, are served in 6” or 12” varieties (usually $3.95/$6.25). The hot-pressed spinach popper ($3.95/$6.25) comes stuffed with enough light cream cheese, baby spinach, plum tomatoes, onion, and jalapeños to soothe the grumbling food sack of even the most vivacious veggie lover.
Get work done, relax, or meet up with friends while noshing culinary creations at The Laboratory's laid-back workshop. Inside, good-natured sandwich scientists stuff fresh ingredients between baked slices in ways previously unknown to lunchology, and espresso drinks abound for boosting brain flow during study sessions. Just like children playing jump rope for the first time, tongues will tingle with hops-induced delight when they taste selections from the 30 rotating types of craft beer available, including brews from Swamp Head Brewery.