Since 1987, St. Pete Bagel Co.'s bakers have crafted New York–style bagels and both old-fashioned and yeast-raised donuts every morning. Rabbi Uriel Rivkin presides over each day's batch of certified-kosher dough rings bedecked with salt, onions, and poppy seeds, which share space with sandwiches and assorted spreads on the café menu. Fluffy and sweet specialty donuts such as PB&J, red velvet, and strawberry-glazed bike tire join coffee and espresso drinks for maximum donut slam-dunks. Around the shop, wood and leather stools seat diners, who can pass the time by admiring colorful flora and photos of bagels snapped at the food pyramid’s class reunion.
Surf & Turf Market's curated selection of gourmet groceries includes grain-fed USDA Prime cuts of beef, fresh-daily seafood catches, and prepared entrees and deli-style sides. Seafood from the Gulf of Mexico and other famous swimming pools includes fresh and frozen mahi-mahi, king crab, and conch. Hormone-free chicken, grain-fed pork, and hand-made sausages line up in the meat and poultry case, ready to form dinner alliances with legions of potato and pasta salads. The store also organic wines and dairy, frozen food items, and imported cheeses.
Thirsty Marlin reels in fresh seafood to craft creative, flavorful dishes served in a festive and tropical atmosphere. Take in the toe-tapping notes of live music Thursday through Sunday nights at the Palm Harbor location, or on Thursday night at the Largo location. Peruse the vast menu. Succulent starters present an innovative take on comfort fare, such as the lobster quesadillas ($10.99) and the grouper nuggets, served fried or buffalo-style ($9.99). Ask the sauce-laden rumba's ribs for a dance ($18.79), or spear some sushi after 5 p.m. Wednesdays through Sundays. The Thirsty Marlin roll ($10.95) quenches the sushi desires of gilled and ungilled beings alike with a medley of shrimp tempura, crab meat, and veggies in a savory eel sauce. Top off your meal pouch with homemade Marlin fried cheesecake ($6.99), refreshingly devoid of fish and bursting with a chocolate-covered Oreo crust.
Revelers reel through Planet Jump's 11,500-square-foot bouncy empire, unleashing imaginations over eight inflatable playgrounds and obstacle courses. A 16-foot Superman guards the entrance to the Superman Challenge, where contestants bop and tumble their way through pop-up barriers before scampering up and gliding down an enormous air-filled slide. Aspiring pirates commandeer the Ahoy Matey's ship for a swashbuckling battle, leap around the 250-square-foot expanse of the Wall-E house, or fly down the Cars double-lane slide, just as the first Model T rolled off the line at Henry Ford's inflatable bouncy factories. Children three years old and younger have a dedicated play space away from older children, scampering through the under-sea themed Crab Cake. Since Planet Jump does not impose time limits, tykes can show up at 10 a.m. and cavort all the way to closing time.
Between bounces, visitors bolster brain power, aiming acumen, and earn prize tickets with video games, skee ball, and air hockey, or fuel more fun with treats and drinks from the snack bar, including chicken strips, soda, and juice (not included in this Groupon). Parents can relax in front of 65-inch TVs, watch their kids play, or carry on riveting conversations in binary code with the complementary WiFi.
Bill Brown never imagined a future in which he made chocolates for a living?let alone chocolates that appear in movies. But in 2008, he left his corporate job to open William Dean Chocolates, which he named in honor of his father and grandfather. Often airbrushed with bright jewel tones, his chocolates got their big break when they made a guest appearance in two of the Hunger Games movies, but they're just as delicious off-screen. The only possible downside is that they're almost too gorgeous to eat. Almost, but not quite.
Mo’ Ziki piles beef, lamb, and chicken into pitas and wraps for a menu replete with modern fast-prep Greek fare. Midday and evening patrons pair their choice of grilled chicken or steak with red-pepper hummus or spicy feta, adding panache with the lemon-avocado or kalamata-olive sauces. Dinnertime diners tip back imported Mythos brews or domestic Bud Lights as they warm up with pita wedges wed to an original blend of melted cheeses and spices. Whole-wheat pitas bulging with beef, cucumbers, and lemon-avocado sauce starlight the entree lineup, with guests chewing toward to the finish line so chefs can drape golden chocolate-chip medals around their necks.