You might notice every group eating a different dish at Crispy’s Beer & Wine Bar. That’s because the bar has BYOF policy—that’s short for bring your own food—which lets guests soak up the 39 craft brews on draft without having to snack on bar peanuts. This policy inspires patrons to linger over pints of hoppy Dogfish Head 60 Minute IPA or bottles of fruity Belgian Kasteel Rouge. The deep brown of Gulden Draak hints at its potent Belgian flavor and alcohol content, and light flits easily through the wheat-golden color of Paulaner Hefeweizen. Televisions overhead chatter, providing updates on athletic events or how scary the weatherman says thunder will be this weekend. Those who didn’t bring food snack on the bar’s small selection of locally produced appetizers and desserts such as chocolate-covered potato chips and beer brittle.
Vintage 56 has been described as a tapas and wine bar. The décor is contemporary, with indoor and outdoor dining, cloth napkins and modern art, with music that is fun but not intrusive. The bar offers 56 martinis and a good-sized wine list and the menu features a touch of Mediterranean flair with a little Asian spice!
Sandbar Sports Grill boasts an extensive menu fit for castaways in an eclectic beachfront bistro. The kitchen stays open until midnight, serving up an array of appetizers such as coconut shrimp, arriving tableside with dip-ready orange marmalade ($8.99), as well as Floridian favorites such as tropical grouper paired with plantains ($21.99). House specialty fish tacos ($3.99) please lighter eaters, and turf-friendly dishes such as the taco burger, served with sour cream, pico de gallo, guacamole, and melted cheese ($10.99), suit those still establishing their sea legs. Libation-seekers can plant their tiny umbrellas in a sandbar hurricane ($4–$9) in five categories of intensity.
Baja Tavern's fresh menu showcases Florida seafood and salsas made from seasonal fruits and vegetables. Underwater treasures star in appetizers such as Bang Bang shrimp ($8.95), which are fried, tossed in a spicy chipotle sauce, and shot out of a small cannon on to plates. Entrees including the pan-fried tilapia ($12.95), a mild white fish with a flaky texture coated with parmesan breading, sate sea-faring appetites. The signature big fish burrito ($8.95) showers baked white fish in chipotle tartar sauce before dressing it in a flour-tortilla tuxedo for a tableside date with homemade chips and salsa. For land-locked appetites, culinary craftspeople slow roast marinated pork to craft caribbean pulled-pork sandwiches ($6.95). While enjoying the atmosphere or engaging in post-dinner staring contests, patrons treat taste buds to island-themed drinks from the bar.
Nestled in the shadows of ancient oaks and towering cypress trees, Kissimmee Bay Country Club's 18-hole course takes golfers through 6,486 yards of fairways and greens lined with serene water hazards. In total, the course features a dozen ponds that come into play on nearly every hole, challenging players to try forced carries and other crafty shots. The verdant course also peppers a dash of wildlife into rounds, as sand hill cranes are often spotted along the fairways and waterways. Before taking to the course, golfers can warm up their swings at the driving range or motivate golf balls by showing them how easily they can be replaced at the pro shop.
Course at a Glance: