Authentic European Style Cafe, that Boasts Over 1,500 Square Ft. of Stylish Decor, Warm Lighting, Comfortable Seating, and Excellent Food and Drinks, Including Homemade Pastries, Fresh Sandwiches, Seattle's Best Coffee, and German Beer/Wine.
Plumes of hookah smoke scent the air of Zorba's Greek Taverna, where hints of jasmine, rose, and caramel mingle with the smells of garlic, tahini, and spices wafting from the kitchen. Slices of pita bread scoop up housemade tzatziki, and plates of moussaka layer eggplant, potatoes, and ground beef beneath béchamel and tomato sauces. An open flame licks marinated quail, and pepperoncini nestles beside gyro wraps, waiting to delight tongues with a slight kick. Greek coffee, beer, wine, and ouzo complement the dishes, and desserts such as baklava and three-layer chocolate cake end meals on a sweet note.
Smoke in 55 exotically flavored varieties dances smoothly between relaxed patrons as they clink glasses in Alchemy Lounge. During 45- to 60-minute sessions, the lounge’s staff of smoke specialists tends to smoldering all-natural coconut charcoal tablets and slaps away the flame-stealing hands of Prometheus.
It's easy to both start and end a night at Blue Martini. During the early hours of the evening, guests can catch the last rays of sun on the patio as they dine on light fare such as fruit-and-cheese plates and flatbread pizzas. This lightness is necessary, because once the sun goes down, guests have to be light on their feet as the lounge turns into a full-on dance party. From then until closing time, guests can keep their energy up with glasses of wine or one of the house's 42 signature cocktails. The bartenders shake, stir, and blend together ingredients to make these drinks, which range from skinny-raspberry mojitos that contain less than 250 calories to the lightly flavored key-lime-pie martini or cucumber lemonade.
In the midst of nightly live jazz, diners feast on a plethora of dishes made from premium ingredients, including Japanese Kobe beef and hand-foraged mushrooms, while sipping sommelier-recommended wines from an award-winning selection. To gear up gustatory glands, patrons can dive fork-first into the sesame pepper-crusted Hawaii bigeye ahi tuna partnered with pickled cucumbers and seaweed salad ($18). Served with french fries and chimichurri sauce, the Kobe skirt steak ($29) comes from cows raised according to the strict laws in Hyogo Prefecture, which forbids cattle to date until they graduate high school. Alternatively raised in free-spirited rivers and music festivals, the wild-caught salmon shares plate space with tuscan potato salad, capers, arugula, and a citrus-fennel purée ($34). Similarly sating, the double cut Australian lamb chops are bathed in a zinfandel reduction sauce and paired with rosemary-garlic mashed potatoes ($44).
Ceviche Tapas Bar & Restaurant not only imports ingredients and products, but also recipes. With roots in northern Spain and Catalonia, these dishes come together on a menu of more than 100 hot and cold tapas selections, along with paella and cazuela. Paella, a widely varied rice dish cooked at length in a wide pot over open flame, can contain Serrano ham, scallops, pork, chorizo, and saffron rice the stunning golden hue of an alchemist's magazine advertisements. Though the restaurant spans multiple locations, each one presents guests with some charming element: a poolside patio at the Tampa location, a central tapas bar in Orlando, and a flamenco room in St. Petersburg. Meanwhile, no matter the location, events bring about live music and joviality, all supported by an ample list of Spanish and Portuguese wines.
Although The Rapture’s euphoric new album, In the Grace of Your Love, reveals a band that has matured into an art-rock juggernaut capable of captivating a wide spectrum of audiences, its defining essence remains rooted in the primal punk energy of its live show. Having taken the past few years to collect its thoughts and dust off its cowbells, the band marks its triumphant return with a night of pounding drums, pulsing synthesizers, and high-pitched howls courtesy of frontman Luke Jenner. Though described by Pitchfork's Andrew Gaerig as a “patient, skilled rock band unafraid to look uncool,” the trio’s suave brand of digifunk more than compensates for their between-song lectures on steampunk and multiverses. Opening duo Poolside draws on its experience playing in bands such as Ima Robot and the Calculators to incite bouts of dance fever with songs that fuse the clap-your-hands cadences of '70s disco with the casual leanings of '80s synthpop.