Cultivating familial vibes is easy for chef Luis, as his clan joins him in the kitchen daily. Blanca, Tracie, Arleen, and the rest of the Las Palmas entourage invite patrons to taste the tropics through a diverse menu of authentic Cuban dishes. Sautéed chicken, pork, and ham insulate an array of pressed cuban sandwiches served with fries that are the perfect size for mending holes in bowling balls. Entrees flaunt piles of slow-cooked shredded steak as well as fresh, pan-seared fish flanked by sides such as sweet plantains, black beans, and yucca.
Cuisine Type: Italian food and pizza
Most popular offering: New York–style pizza
Delivery / Take-out Available: Yes
Alcohol: Beer and wine only
Number of Tables: 11–25
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Pro Tip: Our homemade sauce and meatballs are one-of-a-kind family recipes.
In your own words, how would you describe your menu?
We have a family-friendly menu with typical Italian entrees and homemade recipes that nobody else offers. Our sauce is cooked for a minimum of five hours, and our meatballs are untouchable. We offer appetizers, salads, New York–style pizza, heroes, entrees, and homemade deserts such as tiramisu and New York–style cheesecake. Don't forget the espresso.
What is one of your most popular offerings? How is it prepared?
Our very own G's Ooey Gooey: your choice of meatballs, chicken, pork, or sausage cut up into bite-size pieces mixed with our special homemade sauce and Grande-brand mozzarella cheese baked in the oven. That mixture is then put on a hero roll—which is made in-house—and covered with more sauce and Grande mozzarella cheese, and baked again in the oven.
Is there anything else you want to add that we didn't cover?
We use the best ingredients money can buy and don't skimp on quality. We put our heart and soul into our food, so it may take a bit longer to cook and may cost a few cents more than others, but we are confident you won't find food that tastes better anywhere else in Palm Bay.
Mustard's Last Stand's bun buffs grill up a wide selection of Vienna Beef hot dogs, draping them in dynamic ingredients from around the globe for creative and internationally inspired meals. The Spudtacular cheese dog ($2.99) tucks potato pancakes and sport peppers under a blanket of melted cheddar and swiss drizzled with brown mustard, and Guac the Dog ($2.99) disguises furtive franks in guacamole, cheese, salsa, and onions to covertly infiltrate nachos' strategic marketing meetings. Buns take five as The Lois ($4.75) smothers a bacon-laden bagel dog with cream cheese, and The Cowboy ($3.49) saddles up beef and bacon within a deep-fried tortilla topped with cheese and chili. Cajun-style palettes can skip the hot-link for a shrimp po boy ($3.75) sporting a frock of onions, tomatoes, and thousand island dressing and accompanied by a side of garlic fries ($2.29), or a half-order of chili-cheese fire fries ($2.99) spiked with spicy giardiniera. Patrons can jumbo-size their hot dogs for $1 extra, as well as cool their torrid tongues with a selection from the panoply of fountain drinks ($1.29–$1.79), an ice-cold beer, or a chalice of their self-brought liquid nitrogen.
Besides strengthening arm muscles and Jeff Bridges impressions, 10-pin bowling on Shore Lanes' brand new alleyways strengthens socio-familial bonds by giving friends and families a casual, nonviolent arena to challenge each other. 42-inch LCD screens adorn this official PBA practice center's shiny lanes, each outfitted with QubicaAMF electronic scoring systems and automatic bumpers for pintsize orb pitchers. Guests can also use their Groupon during X-Factor bowling, which combines an eye-popping light show with pumping pop tunes, allowing friends to go head-to-head against cosmic pinheads while engaging each other in Barry Manilow sing-along battles.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company—now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob—stretches across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also expanded, and patrons can now expect six varieties of hot dipping cheese, paired with salads, meats, and molten chocolate.
Light from candles scattered on tabletops dances to punctuate conversation and mimics the flickering warmth of Calilou’s dishes. A small group of friends gathers on supple leather couches in the front window, passing morsels such as blue crab enfolded in wontons, hummus whirled together from black beans and roasted red peppers, and jalapeños stuffed with sausage and cheddar jack cheese. Steaming pots of fondue gild small bites with melted cheese or dark chocolate and let struggling chemists discover a second stage of matter. If it's Friday night, a small acoustic duo might be playing in the corner, or a jazz band might be performing songs inspired by the ghost of the old grand piano that once inhabited the space. The music drifts amid plum-colored walls and mahogany floors, rising toward the chandelier above the bar.