The staff at Junior's Seafood And Restaurant filet fresh fish and prepare succulent cuts of meats including oxtail and goat. After putting in orders at the counter, guests browse aisles of Caribbean groceries including spices, beans, and produce such as okra and fresh herbs.
Fresh, never frozen, homa-made burgers!!! Need we say more? We cook after you order, use fresh ingredients, and clean up after you're done. Our gourmet burgers are a hit with the community, so many travel a ways to try them. Our wings are naked, so we dress them with delicious sauces mild-hades hot! Try us today. :--)
The chefs at Islands in the Pines concoct authentic Caribbean cuisine, including oxtail, jerk chicken, and a selection of zesty curries. Most meals arrive flanked by such traditional island sidekicks as rice, steamed vegetables, plantains, or boiled yams. Guests can sup at the restaurant, tote home their tropical eats, or order catering services that outfit parties with savory rations and invisible sticks for playing air steel drums.
On a trip to Georgia after giving birth to her third child, Desiree Polazzo had her first taste of a bite-sized orb of cake that—despite her strict dieting to get back into pre-baby shape—had her hooked. Awed by the decadent treat, Desiree returned home to Florida and headed straight for her kitchen to experiment with a recipe of her own. She finally architected a dulcet, velvety cake pop that recaptured the excitement of that first Georgia pop, she opened Cake Pop-It to share her discovery with the community’s sweet teeth.
In the years since, Desiree has let her creativity take the reigns of her confection-crafting process, decorating each pop with a whimsical design or turning it into an edible character replete with a smiling face and a mysterious past. Cake Pop-It’s staff of bakers also forges other sugary nibbles including custom cakes and cupcakes with inventive flavors such as salted caramel, key-lime pie, and crumb cake.
Without the use of animal products, the chefs at Gourmet Greenhouse raid Mother Nature's pantry to pile plates with healthy salads, savory sandwiches, drinks, and desserts. After discovering meat-free diets can lower the risk of disease and provide unconditional moral support to canine teeth, the founders inked a menu full of vegetarian, vegan, and raw delights. Creamy soups contain almond or rice milk instead of lacto-liquids ($4–$5), and almond-flaxseed meatballs wait to hatch in a squiggly nest of raw yellow spaghetti squash ($8).
The Mixer, a New York–style deli counter, stacks sandwiches with savory Boar's Head turkey and ham alongside a menu of classic American and Italian dishes. After spurring on appetites with a rotating selection of soups and salads ($3–$4), diners dive into main courses, including a Thanksgiving–dinner sandwich stuffed with turkey, mashed potatoes, and cranberry sauce ($5). Arm-wrestle the Israeli wrap, a cylindrical-fixins delivery device that winds sesame tahini around vegetarian falafel ($5), or douse a dozen hot wings in one of 10 zesty sauces, including jamaican jerk and garlic parmesan ($9). Desserts range from simple scoops of Ben & Jerry’s ice cream ($5) to a flavor-filled banana boat with a crew of honey, Nutella, and caramel dulce de leche ice cream ($4). Individual orders are available for pickup or free delivery, making the delicious meals ideal for picnics in parks, backyards, or jury boxes.