It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
On certain days, Papa Jake's Saloon dishes out prime rib or seafood specials, but owner Scott Leary doesn't want that to distract from the rest of the menu. As he told Buffalo Rising contributor Chao Li, “Everything's special at Papa Jakes.” Leary buys the freshest seafood available for dishes such as steamed snow crab legs served with drawn butter or clams Casino that Li says arrive in a still-bubbling sauce that seems to cook the morsels before your very eyes. For each Friday’s fish fry, chefs bread fillets of fish by hand and simmer pots of seafood bisque and New England clam chowder, whose rich scents attract both humans and sharks disguised as humans. Diners can also opt for the mainland taste of charbroiled burgers with fresh-cut french fries, washing it all down with frosty glasses of draft beers or mixed drinks from a full bar.
Old-fashioned gold window lettering and a bright-red awning welcome diners and drinkers to the Murray Hill neighborhood bistro Benjamin Restaurant & Bar. Chefs fill plates with casual pub grub and more sophisticated entrees such as seafood, pasta, and steak during lunches, dinners, and weekend brunches. The large mirror behind the bar broadcasts reflections of friendly bartenders wrangling wines by the glass or the bottle and pouring frothy beers and cocktails. Low-top tables and booths fill the comfy dining room, and framed antique photos and artwork peer down upon customers from the cozy brown walls, whispering entree suggestions.
At South Fin Grill, the ocean breeze mingles with a menu of upscale seafood and steakhouse dishes praised by New York magazine. Amid what critic Ethan Wolff describes as a "priceless" ocean view, servers roll out lobster, crab, swordfish, and salmon incarnated as pasta, soup, and sushi dishes. The "turf" portion of the menu showcases grilled new york sirloin, filet mignon, and barbecued pork, but the focus once again turns seaside at a raw bar that features clams and oysters kept fresh by pearl-shaped breath mints.
Beams of blue and yellow lighting hover above the interior dining tables, each blanketed with a white tablecloth and centered with a flickering candle. Outside, the ocean deck's sea-blue umbrellas shelter views of the boardwalk, ocean, and seagull beach volleyball tourneys. The restaurant bolsters its elegantly plated cuisine with occasional entertainment acts, which have included DJs.
Members of the Grinnell family have been preparing enticing American entrees and savory seafood dishes at their eponymous eatery for fifty years. Diners can prime palates with starters such as tender artichoke hearts sautéed in a light egg batter ($8.95) or light entrées such as the broiled chicken-breast salad festooned with black olives and a hard-boiled egg ($13.95). Those with heartier appetites can dive into freshly plucked fruits of the sea including broiled scallops ($19.95) and Australian lobster tails sporting light jackets of paprika butter (market price). On weekends, Grinnell’s serves up 12 juicy ounces of certified-Angus prime rib ($22.95), and Tuesdays showcase tender calf’s liver garnished with onions or bacon strips ($17.25). Linen tablecloths, flickering candlelight, and top-hatted ficus trees add a subtle elegance to the restaurant's array of artfully plated dishes.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.