Rita?s Italian Ice specializes in turning the concept of frozen desserts on its head. The shop is always inventing new frozen treats to tempt tastebuds with during the sticky summer months. It?s signature dessert, the italian ice, comes in a variety of rotating flavors including wild black cherry, mango, and Starburst orange. For a creamier treat, cool your mouth with one of Rita?s cream ices or custards, or, if you?re feeling experimental, blend the two into one with a gelati, a layered italian ice and frozen custard dessert that can only be replicated during the full moon.
Every day, Vittorio's Pizzeria & Restaurant's proficient pie twirlers construct pizzas, hot sandwiches, and Italian specialties from scratch. The restaurant's modern, mostly horse-and-buggy-free interior harbors a kitchen from which emerge calzones and strombolis overflowing with molten cheese. The culinary team hand tosses the fresh dough that forms the foundation of each pizza, including nine specialty pies, in addition to preparing spaghetti and chicken parmigiana swimming in pools of marinara. The staff also delivers bottled beer and pours glasses of imported wine, cooling tongues better than the unity of a flagpole, a midwestern December, and a school principal's mandate to discipline his hecklers.
Treasure Coast Seltzer Works strives to keep the company as eco-friendly as the water it sells. The purveyor of siphon-bottled seltzer water and oxygen-infused water seals its products in reusable BPA-free containers developed by the company to reduce its environmental impact. Along with its other ecologically responsible practices, the bottling company maintains its 100% green certification while still delivering crisp and fizzy beverages to homes and commercial customers.
The infectious aromas of sizzling steak, fresh chopped cilantro, and spicy peppers flow through Costa Azul Mexican Restaurant, heralding the arrival of generous Mexican feasts. Chefs furl these fresh ingredients and more into tortillas to create tacos, flautas, and burritos. Guests savor the juicy nuances of tender marinated pork carnitas or the perfectly balanced flavors of the restaurant's signature paella. Tangy margaritas and ice-cold brews extinguish mouth fires caused by spicy fajitas or mid-meal freestyle raps. Costa Azul's chefs will also whip up their Mexican cuisine to help their guests celebrate special events, family reunions, and weddings with ease.
The Gin Mill beats back the advancing armies of hunger with hearty half-pound burgers, bolstered by reinforcements of domestic brews shipped out from an elegant mahogany bar. Eight-ounce patties weigh down bottom buns before customers seal in condiments by screwing on the top half of bread, making a carbo-protein feast flanked by waffle fries. Gustatory tinkerers can outfit their burgers with a blanket of cheese, strips of bacon, or their own crocheted burger cozies. Frothy guzzles of beer on tap or by the bottle chase meaty meals down the pipe with bubbly fervor until 2 a.m.
Archie Summerlin, part-time poet and self-proclaimed hell-raiser, opened Archie's Seabreeze in 1947 to supply beer to soldiers stationed on South Beach, and his loyal crew continues to serve up pub favorites and cold brews from its vast menu. Like an amorous sea cow's song luring fishermen to the sea, the conch fritters ($7.99), soft shell crab sandwich with fries and slaw ($10.99), and the 8-ounce bacon cheeseburger ($8.99) beckon food-laden fingers to mouths. Domestic and imported bottles ($2.75+), and draft beers such as the Florida-brewed Key West Ale ($3.25) wet whistles as quickly as a referee in a water park.