La Cocina Puertorriquena's specialty is mofongo, a traditional Puerto Rican dish made of mashed fried plantains. Chefs use that recipe as a foundation, preparing more than 20 varieties of the dish with chunks or pork, skirt steak, and breaded shrimp. They also showcase a variety of other traditional specialties, including roasted meats and fried whole snapper. On Saturday nights, servers clear away tables to make room for live musicians and dancing until 1 a.m. The restaurant’s walls proudly display the Puerto Rican flag, which should never be nibbled on, despite its mofongo taste.
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 and ample feasts of 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 or tote home their tropical eats, and catering services outfit parties with savory rations and invisible sticks for playing air steel drums.
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.
In 1954, Gino's Italian Market's founder, Anthony Paparella, moved from the teeming fisheries of Bari to Hoboken, New Jersey, where he married a fellow Italian and worked as a builder for nearly 20 years. After retiring to South Florida in '73, Paparella brought a taste of his homeland stateside by opening a bustling bazaar filled with fresh produce, succulent meats, and sweet desserts.
The market's commitment to tradition and family can be found in all of its business practices, from its catered feasts of traditional baked pastas and rib roasts, to e-mail correspondences from the resident Nonna that contain expert advice on party planning, recipes, and optimal angles for cheek-pinching. Shoppers consult Nonna Anna and handy recipe guides to concoct rich sauces and tasty entrees from the store's bountiful selection of cheese, wine, ripe tomatoes, and imported Italian goods.
In addition to rounding out dinner plates with house-made prosciutto bread, fresh chicken, and juicy cuts of beef, Gino's graces weddings, desserts, and banquets with custom cakes and pastries.