Mustard's Last Stand's bun buffs grill up a wide selection of Vienna Beef hot dogs, draping them in dynamic ingredients from around the globe for creative and internationally inspired meals. The Spudtacular cheese dog ($2.99) tucks potato pancakes and sport peppers under a blanket of melted cheddar and swiss drizzled with brown mustard, and Guac the Dog ($2.99) disguises furtive franks in guacamole, cheese, salsa, and onions to covertly infiltrate nachos' strategic marketing meetings. Buns take five as The Lois ($4.75) smothers a bacon-laden bagel dog with cream cheese, and The Cowboy ($3.49) saddles up beef and bacon within a deep-fried tortilla topped with cheese and chili. Cajun-style palettes can skip the hot-link for a shrimp po boy ($3.75) sporting a frock of onions, tomatoes, and thousand island dressing and accompanied by a side of garlic fries ($2.29), or a half-order of chili-cheese fire fries ($2.99) spiked with spicy giardiniera. Patrons can jumbo-size their hot dogs for $1 extra, as well as cool their torrid tongues with a selection from the panoply of fountain drinks ($1.29–$1.79), an ice-cold beer, or a chalice of their self-brought liquid nitrogen.
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.
Finding Chef's Corner within the Melbourne Beach Market is as simple as following your nose. The smell of pizza and home-style Italian comfort foods wafts past the aisles of fresh produce, cold beer, and other groceries, leading guests eager to bite into a slice of one of the specialty New York- or Chicago-style pies. These pizzas can be customized from selection of 14 available toppings, which includes everything from sausage and mushrooms to onions and hot peppers. Additionally, Chef's Corner indulges appetites with hot subs and a variety of authentic old world entrées, such as chicken parmigiana, baked ziti, and spaghetti and meatballs, which are made made with imported pasta and pots and pans that speak fluent Italian.
The chefs at La Piazza Italian Restaurant and Pizzeria don't just cook up one style of Italian cuisine. Instead, they prepare Italian favorites that vary from quickly prepared calzones to linguini tossed with seafood, a splash of white wine, minced garlic, and a healthy pat of butter. They spend just as much time finding the perfect combinations of toppings for pizza as they spend whipping up bowls of veal parmigiana on a bed of penne. The kitchen team also incorporates all types of meat, and includes a range of seafood options that showcase the area's best catches, just like a student welding an aquarium to the blackboard for a school presentation.
Free samples are something you might expect when stopping by an ice-cream parlor or a farmer's market. But at Bubba's Backyard BBQ, a locally owned eatery with antlers mounted to its walls, diners are surprised–and often delighted–when servers offer them samples of smoked meats and soul-food sides. After whetting their palates with these savory nibbles, diners can order pulled pork sandwiches or baskets of tender baby back ribs, pairing the meats with dollops of housemade barbecue sauce. The restaurant's owner is also known for her desserts such as the rocky road pudding or the peach cobbler with vanilla ice cream.