The Greek-inspired eats at Olea Mezze Grill are quick and easy thanks to the eatery's ordering system, which lets diners customize their own bowls, pita wraps, and salads. Once they pick one of these bases, diners can add spreads such as tzatziki sauce or roasted-red-pepper hummus, followed by gyro meat, chicken, falafel, or greek meatballs. The last stage is the toppings, which includes everything from kalamata olives to pita crisps. As the name implies, Olea also offers mezze such as greek yogurt and grape leaves, which complement meals or suffice as their own snack.
Sarah Riefke took her first cake-decorating class in 2008. Instantly hooked, she soon became a decorating instructor herself, eventually enrolling as a student in the prestigious French Pastry School in Chicago. She went on to start Sweeter Than The Rest, where she has created a jaw-dropping assortment of specialty cakes and three-dimensional masterpieces that are nearly too pretty to eat, but just pretty enough to chew on.
Riding Star Ranch, a nonprofit organization, aims to heal people and horses with the physical and emotional benefits afforded by trail rides and riding lessons. The ranch’s team takes in unwanted, neglected, or abused animals and rehabilitates them, transforming them into confident, happy horses that students can ride.
During lessons, riders earn ribbons through the American Association of Riding Schools program, collecting them for learning how to properly groom and ride in disciplines such as hunter/jumper, English pleasure, and Western pleasure. And although taking a trail ride to the Carlton Reserve and the Myakka River will not win riders any ribbons, they are welcome to pin themselves with their own awards and medals before climbing aboard trusty steeds.
Beef 'O' Brady’s caters to families and sports fans alike with fresh-grilled eats and draft beers served in a casual dining space featuring wood-paneled walls adorned with sports memorabilia and comfy booth seating. The menu warms stomachs small and large with a collection of Black Angus burgers, 15-inch pizzas baked on a stone hearth, and signature wings served baked or grilled in a variety of two dry rubs and 12 sauces. Twenty-one high-definition TVs continually broadcast live sporting events such as NFL Sunday ticket games indoors while diners can opt to enjoy a meal on the outdoor dining patio. The restaurant also features a private back room for large groups and special events.
With a splash of oil, the teppanyaki grill erupts into an orange blaze. Not far off, chefs slice and roll fresh seafood at the sushi bar. Each of Bayridge Sushi's three locations immerses guests in the Japanese dining experience, complemented by stylish, modern interiors with touches such as lantern-like lighting, flat-screen televisions, and chopsticks hand-carved by master carpenters. In addition to its array of sushi and Japanese dishes, the menu also offers Japanese beers Sapporo and Asahi.
The team of fruit mixologists at Planet Smoothie has nothing to hide when it comes to making its cold creations. Whether blending a weight-loss smoothie or a protein shake, the team knows exactly what's going into each of its concoctions—which consist primarily of fresh fruit and yogurt—and recite the all-natural ingredients list at customers' behest or unprompted, in the middle of the night, just for the joy of it. Every day, customers can choose from the shop’s list of proven-delicious smoothie combinations or come up with their own custom mixes with ingredients such as mango and açaí or add-ins such as oatmeal or super greens. This commitment to healthy, no-nonsense smoothies started at a single store in Atlanta in 1995 and has fueled Planet Smoothie's constant pursuit of healthier and tastier ingredients to add to its list, which includes the newer addition of a low-calorie sweetener made from the extracts of stevia and agave plants.