Strings of lights border the green awning spanning Boulevard Beef & Ale's 75-seat outdoor patio. Indoors, neon signs and televisions cast a warm glow on the wood-paneled bar. Chefs extend this notion of comfort and casualness to the menu, dressing hand-shaped burger patties in nothing but housemade whiskey sauce, horseradish cheddar, and sweatpants, as well as enhancing USDA Choice steaks with freshly prepared tomato-and-feta salad.
• For $15, you get two entrees (up to a $13.95 value each) and two nonalcoholic fountain drinks (up to a $2.30 value each) during lunch (up to a $32.50 total value). • For $25, you get one appetizer (up to an $11.95 value), two entrees (up to a $16.99 value each), and two margaritas (a $7.75 value each) during dinner (up to a $61.43 total value).
Restaurants are in Chef Victor Wang's blood—he comes from a family with multiple generations in the industry. Rather than rest on that heritage, he toured Asia and the Americas for more than 20 years, seeking recipes and lessons from numerous chefs specializing in a variety of cuisines.
These days, the critically acclaimed chef injects American flavors into classic Asian cuisine from countries such as China, Korea, Thailand, and Malaysia. His menu may include Prince Edward Island mussels doused with holly, basil, and ginger; lemongrass-infused chicken soaked in a coconut curry cooked for hours; and seared sirloin marinated in sesame, soy, and garlic. Chef Victor can often be found in the dining room, explaining the complexity of his dishes and why it's too hard to teach broccoli to roll over.
The patient chefs at Pit Boss Bar-B-Q have slow-cooked succulent ribs and barbecue fare over an oak-wood fire for over a quarter century, earning the 1994 small business of the year award from the West Pasco Chamber of Commerce. The menu proffers starters such as colossal onion rings, which chivalrous chefs bravely hand-dip in beer batter before deep-frying and delivering to diners from armored horse ($4.99). Mounds of succulent pork smothered in Pit Boss’ signature barbecue sauce nestle into the pork sandwich ($5.99), and a full pound of pork ribs can be ordered with an entourage of texas toast and two sides ($9.99; $8.49 for a smaller portion). To slake thirst, adults bob for fruit bits in a pitcher ($9.99) or frosted mug ($3.79) of Pit Boss’ homemade sangria, and kids take turns hunting for ghosts of vegetables within the Scooby Doo burger ($4.99).
Lonzalos Pizzeria & Ristorante borrowed the name of the one-time foreman of the Starkey Ranch, Lonzalo “Lonnie” Cannon, whose work ethic and Italian origins inspired the eatery’s culture. The man himself still resides in north Florida at the ripe old age of 95, not too far away to visit owner Scott Cochrane’s homage to his life.
The pizzeria serves regular, deep-dish, and stuffed pies, but also delves extensively into traditional Italian cookery, combining choice pieces of meat and seafood with rich sauces and pasta. The rich scent of cheese and wine wafts through the dining room, though visitors can opt instead to enjoy the fresh air, sunshine, and potential UFO sightings of alfresco dining on the outdoor patio. The indoor space transforms into a late-night comedy venue on the second Saturday of each month at 10 p.m., hosting a rotating cast of funny-bone ticklers.