Cooks at Tacos El Rancho harness fresh ingredients and authentic recipes to populate a no-frills menu with classic Mexican cuisine. Their collection of tacos, enchiladas, and burritos highlights house sauces and authentic meats such as carnitas, shredded chicken, grilled pork, beef tongue, and shrimp. Live mariachi bands add to the already festive atmosphere, as do frosty margaritas and a choir of self-blowing noisemakers.:m]]
Born in the Lebanese city of Tripoli before moving to Canada in the '80s, Frank Ishraki was raised on the traditional cultures and flavors of his homeland. Ishraki dedicated himself to sharing the classic, healthy flavors of Lebanese cuisine, first in Canada, then at his family of restaurants around Orlando. The Lakeland location is a convenient, quick-service shawarma stop complete with chicken, lamb, and beef loaded on rotating spits to cook evenly and slowly hypnotize diners. Guests can enjoy meats wrapped in pita or served on a platter with tabbouleh and hummus or go vegetarian with rice-stuffed grape leaves and fried falafel.
Surrounded by mango- and lime-colored walls, the brightness of Ole' Mole Mexican Grill's dining room is rivaled only by the dishes artfully assembled by its kitchen staff. This group of experts put various spins on Mexican classics, so diners can sample both marinated-chicken and ground-beef nachos as well as fajitas with citrus-chili-marinated churasco or shrimp sautéed in white wine. The signature wings are tossed in a spicy habanero barbecue sauce, while slow-roasted pork carnitas line corn, flour, or hard taco shells.
Seated at one of the many teppanyaki grills of Shogun Japanese Steak House & Lounge, diners enjoy not only the freshest food cooked right before their eyes, but the showy skills of each of the hibachi chefs. But the vast menu, like an iceberg or an NBA player on a day with low cloud cover, goes far beyond just what you see. At the sushi bar, chefs slice long filets of fresh fish, draping cuts over piles of rice or rolling them into artful maki cylinders. The kitchen also serves a huge variety of hot appetizers, entrees, and kid-friendly fare.
A brick oven radiates in the kitchen of Alexander's Restorante and Pizzeria, an eatery that opened in August 2013; in that oven, chefs bake made-from-scratch Neapolitan-style pizzas with thin crusts. Patrons can also savor pizzas with pan crusts, choosing from toppings that range from Italian meats to organic vegetables, or opt for healthy salads or grilled panini sandwiches. Bartenders pour wine behind a gleaming bar, pulling bottles of reds and whites from cherry-wood shelving.
The chefs at Pasquale's Italian Restorante carefully craft a sweeping menu of Italian favorites. They festoon New York-style pizzas with green peppers, mushrooms, and pepperoni slices, and they stuff these same morsels inside a calzone to create a hearty on-the-go meal or adequate replacement for your child's misplaced doll. They also dip eggplant rollatini into egg batter and layer lasagna with meat sauce, ricotta, and mozzarella. Hand-breaded veal and chicken parmigiana cutlets buddy up with entree-sized portions of pasta or nestle between slices of hot sub bread.