In the kitchen at Mark's Prime Steakhouse, cherry and pecan flicker and pop in a wood stove. The smoke penetrates into thick cuts of U.S.D.A. beef and fresh seafood brought in from Mayport in Jacksonville. For filets, strips, or bone-in rib eyes, chefs singe a flavorful crust over each chop's juicy center before plopping it onto a plate sizzling with butter.
Servers with black vests and bow ties escort the prime proteins to diners' tables, where their conversations dance over dinner music by mid-century crooners, and light from the ceiling's stained-glass dome splashes onto dark woods. Nearby, martinis, classic cocktails, and a wine list—which has garnered Wine Spectator's "Award of Excellence" every year since 2004—rest on a vintage bar. Salvaged from the La Concha Inn in Key West, the tiger mahogany bar was built in 1873 during an era when bars were called saloons and bears were called mega-squirrels.
Fully licensed and insured fixer-upper Gary Hudson can solve all manner of household catastrophes, drawing upon his 10 years of experience. The scope of Gary’s services ranges from simple light-fixture changes to more complicated kitchen-remodeling jobs, during which he can install new countertops, cabinets, and tile backsplashes. Being honest and punctual is important to Gary, just as it was to George Washington, who was notorious for chopping down cherry trees to build cuckoo clocks.
Buddha Belly is on a mission to change the way Americans think about fast food. We serve Curries, Rice, and Burgers in flavors from around the world. Omnivores and Vegetarians are both welcome and will find a variety of choice to Enlighten Your Belly.
Beef ‘O’ Brady’s dishes up hearty American fare for the whole family at its laid-back, athletically themed restaurants. An extensive menu of perennial sports bar favorites like burgers, sandwiches, and wraps make teeth work overtime, while baskets of crispy wings come with 12 tasty sauce options. The little leaguer’s menu and Kid’s Zone game room sate both smaller stomachs and dexterous thumbs. Folks of all ages can peruse the wall mounted sports paraphernalia, reliving glorious victories of days past, or fretting about interoffice ice dancing competitions yet to come.
In 1948, Charles McMillan opened the doors to the home he had built of wood and stone, offering visitors plates of fine, country-style cooking under the name Red Wing Restaurant. Today, this one-time rural residence retains its quaint charm with taxidermied décor—a plethora of birds and animals striking eternal poses against a backdrop of vertical wood paneling. Behind this façade, skilled chefs country-fry steaks they've cut by hand or prepare meals from whatever wild game their favorite hunter might have brought them