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.
The Garden on Park provides the Apopka community with breakfast and lunch crafted from local produce and ingredients whenever possible. Let eyes tickle the menu until it finally reveals its delicious secrets of designer oatmeal—mixed with your choice of raisins, dried cranberries, walnuts, or brown sugar ($2.99)—and Lindsey's power pita, a protein one-two punch of creamy peanut butter and tangy honey, with granola, fresh strawberries, and bananas sprinkled in ($5.25). A full array of coffee, lattes, and tea ($1.80–$3.75) and espresso ($1.50–$1.80) provoke roosters into an operatic fantasia of lost love, thirst for vengeance, and fear of heights. Lunch options include a host of salads, including the summer salad—a mix of tender spring greens, crunch almonds, tart mandarin oranges, sweet raspberry walnut vinaigrette, and desperate late-winter delusions. All salads are $2–$5 and can be made into wraps upon request. Prevent flatbreads from lying fallow with a variety of crops, from classic toppings of olive oil, garlic, parmesan, and tomato ($4.75), to the zesty breaded buffalo chicken with secret-recipe buffalo sauce, blue cheese, and green onions ($5.99).