Eight potters' wheels whirl next to shelves stacked with bisque pieces, worktables spotted with glaze, and walls hung with abstract art. The eclecticism of the space is one of owner and artist Tracy Wilmes's favorite things about his pottery studio, Cup O' Pottery—that, and the opportunity to inspire his students by leaping on a chair in his typical ebullient, and sometimes downright zany, teaching style. As a former high school art teacher, he loves educating students of any age, leading both family-oriented studio classes and open pottery paint and design sessions. The studio also includes a small retail area, where Tracy sells his own pottery and hands out mock detentions to disobedient clay.:
Cavallari Gourmet stocks kitchens with high-quality ingredients and beverages while smoothing over the travails of shopping with exemplary customer service. The store carries a wide selection of foodstuffs including an in-house line of sauces and toppings made with carefully vetted ingredients that—like releasing a wolverine in the dining room—add extra zest and excitement to every meal. Those whose hunger cannot be contained can fill their bellies as they shop, munching on a variety of gourmet sandwiches made fresh in-store, including the Cavallari Italian plied with Boar's Head ham, genoa salami, and hot cappy ($8.49), or the crab salad sub, chock full of toothsome, crustacean-flavored surimi ($7.99). Cavallari's large wine selection pairs vinous accompaniment with gourmet victuals. A spread of party platters provides preparation-free group nutrition, offering up a delectable variety of lunchmeats, veggies, and fruit. Most party platters are priced between $20 and $50 and feed 8 to 20 people, depending on size, appetite, and predilection for competitive eating.
Hugo Joe’s seasoned culinarians answer the persistent calls of hungry bellies with a menu brimming with flame-licked specialties from the U.S. and around the globe seven days a week. Discuss the many traits of the multifarious cucumber over a pile of tangy fried pickles with sour cream ($4.99) before making your way to a hearty oven-baked chicken parmigiana sub ($7.49) or a texas burger, a veggie-and-swiss-topped slab of succulence nestled between slices of texas toast ($8.99). For a taste of Italy that doesn’t require an ample licking of a world atlas, order one of the shrimp and pasta dishes ($15.99) or opt for the baked ziti covered in three cheeses and house sauce ($10.49). The wings ($6.49/half-dozen), coated with a choice of sauce, target mouths in the mood for bison airfoils. Stamp a palette’s passport with the mark of Switzerland sans ink with a wienerschnitzel ($14.49), or conquer a bucket of Hugo Joe’s signature oysters ($24.99).
Combining showmanship with culinary skill, Shogun Japanese Steakhouse & Sushi Bar's teppanyaki chefs strive to entertain their audience while feeding them. Spatulas become a blur as the chefs shuffle servings of filet mignon, lobster, scallops, chicken, and shrimp across their grills, presenting platefuls of food to diners seated just feet away. Occasionally, they stop their dexterous displays and perform one of their other tricks, such as making a pillar of flame erupt toward the ceiling or making droplets of water disappear with a sizzle. At the sushi bar, chefs arrange platters with nigiri, sashimi, and more than 50 house rolls. Tempura-fried vegetables, edamame with garlic butter, and bottles of premium sake round out the menu's selection of traditional Japanese cuisine.
The flashy teppanyaki cooking takes place at the horseshoe-shaped tables surrounding the dining room's hibachi grills. Across the dining room, simple wooden tables are flanked by high-backed booths or banquettes. Cylindrical pendant lamps and sconces keep the space lit, illuminating colorful paintings along the cream-hued wall and leafy potted plants sitting nearby.
The chefs at CupPasta are so proud of their craft, they invite customers to watch their every move. Located in two different mall food courts, they prepare their fresh pastas from scratch everyday, right in front of their guests, mixing semolina flour and eggs and feeding the dough through special machines that produce seven varieties ranging from fusilli to rigatoni to flower-like fiorellini. But when it comes to putting the dishes together, the rest is up to you. First, pick your pasta and size (from piccolo to grande), then simply choose one of the kitchen's homemade sauces, such as the house specialty made with bacon, cream, and parmigiano cheese. The pasta is conveniently served in cups so customers can take it on-the-go or to a spot in the food court. Other options include pesto, classic bolognese, and a vodka sauce that can also be served straight up. Besides pasta, the shop also serves a number of fresh-pressed panini, served hot on ciabatta bread, plus a line-up of traditional Italian desserts like tiramisu and cannoli.
Only after arriving in the United States at age 19 did Eddie Chen begin appreciating the cuisine from his homeland Japan. Starting in Long Island, he spent more than 15 years mastering the art of sushi-making in New York City before heading to Florida to open Yuki Hana Japanese Fusion. Using local produce and seafood imported from Japan, Eddie builds inventive sushi rolls from ingredients such as torched escolar, cherry tomatoes, and panko-encrusted oysters. He even assembles sushi fixings into appetizers like the screaming salmon, seared salmon belly served in balsamic vinaigrette alongside caramelized shallots.
Alongside creative rolls, Eddie and his culinary team offer more traditional Japanese flavors, from shrimp in mango chili sauce to oven-roasted sirloin with a soy ginger reduction. Bartenders complement feasts with an extensive selection of wines and sakes, including fruit-flavored sake and sparkling sake, which bubbles up even more if you compliment it.