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.
The next best thing to eating under the sea is eating creatures from the sea while sitting next to the sea. Succeed in achieving this fantasy of extraordinary culinary proportions with today's Groupon: for $12, you get $25 worth of seaside eats and drinks at Jimmy Guana's in Indian Rocks Beach. Located roughly 300 physical miles from Key West, Jimmy's takes its atmospheric and barometric cues from the famed island. The atmosphere is laid-back on the surface, but in the watery depths lies a full menu and professional staff who will ensure that your vicarious tropical escape goes off without a hitch.
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.
Cuisine Type: Indian
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Chicken tikka masala, naan, samosas
Alcohol: Beer and wine only
Delivery / Take-out Available: Takeout Only
The chefs and owners of Green Chili Indian Bistro have 20 years of experience pleasing the palates of area residents; they opened their first eatery in 1993. Over the years, they've perfected their recipes, such as the slow-cooked lamb vindaloo or their signature biryani dishes. They aren't stingy with the secrets of their trade, though. They share their methods in cooking classes housed inside the restaurant on Saturdays. They can teach students to cook plenty of things that don't appear on the menu, also. "We know Indian food well," the owner says. "If something is not available, we make it per request."
Weighing in at almost a pound per slice, Mario's Pizzeria Trattoria's philly-cheesesteak stuffed pizza teems with meat and three cheeses. This is just one of the menu's specialty pizzas, which also include the pizza with nine vegetables and four cheeses and the Chicago Classico, made with sausage and fresh basil. The pizza dough is made fresh daily, as is the tomato sauce that douses pasta dishes.
Diners enjoy their pizzas, pastas, subs, and salads inside or out on the patio tables. They can even cruise through Mario's drive-thru window in Largo if they need a meal to go or a quick olive-oil top-off to keep car engines running smoothly.
When Popeyes first opened in a New Orleans suburb in 1972, it wasn't exactly an instant hit. Known back then as Chicken on the Run, it experienced several months of lackluster sales. Not ready to give up, founder Alvin Copeland Sr. changed his recipe from traditional southern fried chicken to the native spicy New Orleans?style chicken. He then gave his eatery a similarly spicy new moniker: Popeyes, named after "Popeye" Doyle, the hardboiled detective in the hit movie The French Connection.
A little more than a decade later, the popular chain had opened its 500th restaurant, expanded to Canada, and added its fluffy buttermilk biscuits to the menu. It also introduced the country to crawfish, which?much like draping beads over everything from trees to the local alligator population?had been beloved by Louisianans for decades.
Nowadays, patrons can dig into the Louisiana favorites that made Popeyes famous, including breaded seafood, po' boys, and sides like mashed potatoes and red beans and rice. Of course, the main event is still spicy or mild chicken that marinates for 12 hours before being hand-battered, hand-breaded, and fried.