Gustavo Sanchez knows a thing or two about running an authentic Mexican restaurant. Aside from being born and raised in Mexico City, he ran two restaurants in Mexico—a fast-food joint in Mexico City, and a larger, family-style eatery in Salamanca. After some urging from his sons, who had relocated to the United States, Gustavo and his wife also made the move. Now, at Salsas, he and his family create homestyle Mexican cooking for their customers. Their signature guacamole is made fresh daily, along with homemade tortillas and other dishes based on family recipes and secrets whispered only to close-mouthed avocados.
Chef Ratib draws inspiration from international culinary traditions to create fusion fare that pulls from Italy, Greece, France, Japan, and India. Metromix called the spot ?one of those not-quite-hidden gems?where delightful surprises await? for its innovative dishes such as the santa fe chicken egg rolls with spicy rémoulade and the chicken crepes with spicy curry sauce. Guests enjoy their eclectic fare in a dining room made lively by whimsical touches such as the purple trim that runs along its taupe walls. Vibrant paintings of red and green chili peppers, kaleidoscopic schools of fish, and ceramic kilns full of Crayola crayons also help to brighten up the space, which opens for breakfast, lunch, and dinner seven days a week.
According to the Viera Sun, when Loris and Rafaella Barsiola first moved to the United States from Italy in 1999, they didn't speak a lick of English. A year later they opened Bacco Wine Cafe and let their cooking do the talking for them. Though they're now well acclimated to the States, they still serve their pastas, chicken, and beef dishes they way they did in Savona, Italy: inside a Ferrari. In the kitchen, Rafaella prepares ever-changing menu selections featuring her family recipes. Loris curates a wine list with dozens of varietals from Italy and selects jazz music to play in the dining room.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company?now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob?stretches across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese, paired with salads, meats, and molten chocolate.
Most of the meals served at Julian’s Mediterranean Restaurant, formerly known as Niki's Rainbow Restaurant, are rooted in Greek and Lebanese flavors, with a wealth of options for vegetarians and vegans as well as those on a strict gyros diet. Cooks grill shrimp kebabs, crown burgers with feta, and simmer eggplant, zucchini, garbanzo beans, artichoke hearts, onions, and tomatoes to make a vegan mediterranean stew. The inspiration behind the menu is echoed in decor, with a mural of iconic Grecian architecture spanning an entire wall.
More American-style options include a range of deli sandwiches, prime rib, and breakfast plates of blueberry pancakes and western omelets. Visitors can also sip mixed drinks or stop by for events such as wine tastings and belly-dancing on Friday nights.
In 1985, Jim Mellody had a simple dream: to create a neighborhood pub where friends, family, and nice-looking strangers could enjoy good food and sports. So, with his wife, Jeanette, he opened the first of the now-famous Beef ?O? Brady?s, filling the first Brandon, Florida, location with sports memorabilia and TVs. The menu?which has grown over the years as the franchise has birthed more than 200 outposts?celebrates American pub classics with an Irish twist, including an Irish blessing on every menu. The expansive menu can quell any number of cravings, with hearty dishes such as award-winning jumbo wings hand tossed in 12 signature sauces and pretzel roll Angus sliders with thick-cut bacon, all served with homestyle shakes or domestic drafts.