The recently opened Delizios boasts an abundant offering of wine alongside its Spanish and Italian-inspired food menu. The staff closely works with experienced sommeliers and on-target oenophiles to prepare the shop's varied list, resulting in enough fermented selections to charm lovers of libations ranging from blushing wines to impossible-to-embarrass pinot grigios. Sip on the La Noble ($26 for a bottle), a full-flavored 2007 French merlot, or sample the Kunde Magnolia Lane ($7.50 for a glass, $26 for a bottle), a 2006 California sauvignon blanc. For champions of champagne who hate to only pop the cork at New Year's Eve parties or on the set of rap videos, the Veuve du Vernay Brut ($7.50 for a glass, $26 for a bottle) provides a dry, sparkling taste ideal for marathon toasts.
The glowing embers of mesquite charcoal lines a traditional clay oven inside India's Best Restaurant & Bar, where chefs cook fish and chicken marinated in a blend of yogurt, garlic, ginger, and traditional Indian spices. The culinary team also prepares a slew of specialty Indian dishes including chicken doused in housemade butter sauce and lamb madras cooked in spices hot enough to help accelerate nuclear fusion in the sun's core. After they dish out entrees, servers cart desserts such as Indian-style ice cream to tables and booths in the dining room, which is lined with sky-blue, red, and marigold arches painted on the wall.
Since 1984, Champps Americana's kitchen has sizzled with made-from-scratch dishes, satiating sports fans and families with a comfortable atmosphere. Amid sunlit dining rooms, diners seated at wooden tabletops can root for their favorite pixels on flat-screen TVs broadcasting live sports. In the kitchen, chefs prepare pastas with grilled chicken and roasted artichokes, pile buns with barbecued pulled pork and spicy buffalo chicken, and fill soft taco shells with grilled steak. Behind the bar, bartenders whip up specialty cocktails and margaritas and fill goblets with wine and local craft beers on tap.
Amid cheery avocado-green walls illuminated by wrought-iron chandeliers, cooks at Off the Vine awaken gourmet appetites with innovative breakfast items and savory bistro fare. Greet the morning with a firm handshake and a hearty frittata, which merges sautéed spinach and caramelized onion with feta and fresh eggs to create a flavorful open-faced omelet. Belgian waffles wear a variety of toppings, simply adorned with sweet butter, fresh fruit, and syrup, or dressed to the nines in brown sugar, toasted walnuts, and a swirl of whipped cream. Thanks to the repeal of the omelet lobby's strict breakfast-only legislation, brunchers have the freedom to eschew morning fare for more lunch-centric spreads from the restaurant's array of small plates, salads, and sandwiches. No matter the entree selection, the waitstaff keeps bubbly mimosas filled ad infinitum.
Indulge Wine School's staff of educators, such as Kris in Jacksonville, a wine expert and blogger, expands wine knowledge with ease, having turned the revelry-steeped tassels of nearly 3,000 graduates. Classes of 12–20 take place in venues throughout the United States, as students swirl and sip their study materials and nibble complimentary appetizers. Every class ends with a Q&A session, during which potation professors shine a light on oenophilic mysteries including tannin content and regional differences. Afterward, students continue to ferment knowledge at home with a complimentary electronic copy of Indulge's book A Fun and Informative Introduction to the Wonderful World of Wine, a food-and-wine-pairing chart, and a top-10 list of wine-buying tips.