For more than a decade, Pelican Larry’s has sizzled and slurped freshly caught fare amid lively music and entertainment. Pelican Larry’s menu makes a salivary splash with savory salads, sandwiches, and stomach quenchers served fresh from the sea. Salty scents and crunchy breading inundate the tongue in every bite of raw, steamed, still swimming, or flaky fried fish. Steer jaw jets into a platter of a dozen steamed clams ($10.95) or a half-pound of steamed shrimp ($8.95), or immerse incisors in a jerk chicken salad ($9.95) or pineapple salsa-topped mahi tacos ($11.95). DJs provide entertainment on weekend evenings starting at 10 p.m., while live music resonates through the Davis Boulevard location after 6 p.m. Wednesdays and Fridays, shining a bright beam into the ear tunnels of auditory adventurers.
For more than 40 years, the foodsmiths at The Pewter Mug have crafted a menu brimming with juicy steaks, succulent prime rib, and fresh seafood, complemented by imported and domestic brews. Grumbling stomachs hush at the sight of starters such as the Oyster Rockefeller plate, which tops five shelled delicacies with bacon and mozzarella arranged in the shape of an oil baron’s monocle ($10.99). Chefs meticulously season and slow roast tender cuts of prime rib before resting the enticing entree beside a starchy selection, such as baked or mashed potatoes ($19.99+), and succulent sirloins tip the scales at either 8 ($16.99) or 12 ounces ($18.99). A trove of seafood treasures arrive grilled or fried, such as the flame-kissed mahi-mahi, which swims through a sea of lemon beurre blanc sauce ($19.99), or the panko-breaded coconut shrimp, which are cooked to a golden brown and served with a chalice of sweet-and-sour marmalade and a diamond-encrusted trident ($22.99).
The cooks at The Spot at Vanderbilt Beach satiate beach-goers' tummies with a roster of made-to-order edibles, including 11 gourmet pizzas, sandwiches, and frozen treats just steps from the beach. Diners can sidle up to a classic disk with a cheese pizza ($12.99), or diagram volleyball strategies by substituting the meatball pizza's ($17.99) savory spheres for bikini-clad competitors. For a more compact lunch, guests can nab a sandwich, including the tuna melt ($7.95) and club hoagie ($7.95). Chicken philly cheesesteak ($10) stuffs buns with poultry morsels, and the famous philly cheesesteak ($10) sports traditional fixings and bread with celebrity-shaped scorch marks. Beer ($3–$3.50), wine, or sangria ($6) can refill barren coolers, and patrons pursuing frostier spirits can chill tongues with alcohol-infused ice cream, scooping up such flavors as chocolate martini and peach white zinfandel ($5.99 for small; $6.99 for large; $10.99 for a pint).
We are a southwest Florida entertainment destination with 7 days of live entertainment with dueling pianos on Friday and Saturday evenings. We have a full menu with lunch and dinner. Walk in the door and feel like you are in Key West with paintings on every wall and a Key West atmosphere.
For owners Joe Arato and Joe Gonnelly, Rosedale Brick Oven Pizzeria is a physical piece of nostalgia. The restaurant's name references the neighborhood in Queens where the two became childhood friends, bonding over a mutual passion for eating and evaluating Italian food. Having finally opened their own venue, they've inundated the setting with vintage charm. Exposed brick and wood surround the authentic wood-fired oven, accented by monitors that silently broadcast black-and-white movie classics, and the music of Frank Sinatra and Frankie Valli drifts throughout the dining room.
As they immerse themselves in the warmth of the rustic interior, diners peruse a menu built from imported ingredients. San marzano tomatoes flavor some of the 11 specialty pizzas crafted from housemade dough, including the margherita, which Kelly Merritt of the Daily News calls "impossibly fresh." The same review also praises the pasta-ordering system, which has patrons choose their favorite sauces and pasta types, a departure from the traditional method of blindfolding them as they pick noodles from a steaming colander. Diners might elect to mix the house-specialty alla vodka sauce with ridged rigatoni, a combination that Merritt deems "chief among the best."
A former linebacker and defensive end, Kim “Bo” Bokamper spent his entire 10-year career with the Miami Dolphins, helping propel them to two championship games. But just because he made his name on the gridiron doesn’t mean his restaurant limits itself to football. Far from it, in fact. Its more than 70 plasma-screen TVs broadcast everything from hockey and basketball to UFC and boxing, the sport where athletes race to pack their belongings.
Those televisions speckle Bokampers' high-ceilinged dining room, where craft beers complement a menu of classic pub food. Flatbreads crowned with marinated sirloin and balsamic sauce give way to “bostrami” sliders, a medley of pastrami, creole mustard, and Russian slaw. And, for a true challenge, The Beast awaits. The signature burger that Naples Daily News calls “the size of a small birthday cake” contains more than 3 pounds of wagyu and Angus beef, applewood-smoked bacon, four slices of cheese, four fried eggs, and fries. If diners finish it within an hour, The Beast is on the house.