Made-from-scratch recipes and fresh ingredients have been setting The Original Pancake House apart from its breakfast-spot competition since 1953. That's when its owners established an all-day empire committed to ingredients such as pure hard-wheat unbleached flour and butter made from fresh sweet cream.
Today, The Original Pancake House cooks across the country still construct scrambles and omelets from fresh Grade AA eggs. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes (two of more than a dozen styles of pancake on the menu). Even the toppings are made in-house, including whipped cream, specialty syrups, and sauces. To complement these flavors, staff fill cups with fresh-squeezed orange and grapefruit juices and coffee blended specially to match the Original Pancake House's menu and upholstery. Although each location takes on the local charm of its surrounding city, all of them share in common a homey atmosphere that welcomes families with perks such as color-in place mats and kids' menus.
Name aside, The Original Pancake House isn't just a breakfast spot?in fact, it stays open for at least two meals a day, or six if you follow most doctors' advice to take a small pancake break every few hours. The savory side of the menu holds sandwiches piled with thick-cut meats, caesar salads, and savory crepes stuffed with cheese and veggies.
Hurricane Grill & Wings showcases its library of more than 30 sauces in dishes that blend American, Mexican, and tropical influences. Their sauces' level of spiciness mimics hurricane intensity ratings, from the honey or mango barbecue options occupying Category 1 to the Ridiculously Hot Hurricane sauce in Category 5. Nestled in between flavors of ancho chili and lime, are jamaican jerk, chipotle raspberry, and spicy sweet chili. Baskets of jumbo or boneless wings come tossed in guests? sauces of choice, as do grilled chicken or mahi-mahi sandwiches.
Elsewhere on the menu are tropically themed selections such as firecracker shrimp tacos, Southwest-style churrasco steak, and Monterey jack-filled quesadillas, while the to-go menu can accommodate large gatherings, such as sports-watching parties or jury-duty reunions. Meanwhile, bottle and tap beers from Monk in the Trunk, Stella, Due South IPA, and Fat Tire, and many other breweries help subdue roaring mouth fires. The restaurant features various daily specials including, 'kids under 12 eat free' on Tuesdays, trivia on Wednesdays, and karaoke on Saturdays.
When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.
Indecision is a virtue at CG Burgers. It gives diners more time to peruse the menu of build-your-own burgers and design a mental blueprint of the perfect meal. The patties of certified Angus beef, all-natural turkey, or bison begin as blank canvases before diners adorn them with as many as 17 complimentary toppings and condiments. The cooks can also load down burgers with 15 premium fixings, such as avocado or a tiny gold crown. Made using locally sourced ingredients whenever possible, the menu of all-American classics also distinguishes itself by including a vegetarian burger patty, zucchini fries, and silken gelato milk shakes. Even the fire-roasted wings present a bit of a spin on the original: they may arrive in a traditional buffalo sauce or glazed with a mixture of olive oil, garlic, herbs, and crushed red peppers.
Both of El Sabor Latino’s kitchens, including a newly opened outpost in Greenacres, bustle daily with chefs building Latin dishes from scratch. They patiently stuff chili relleno peppers with beef and veggies, sauté shrimp in garlic sauce, and douse pan-fried pork chops with a flavorful, housemade sauce. Dishes are served alongside such Latin-infused accompaniments as sweet plantains, white rice, and pinto beans. The authentic dining experience is bolstered by salsa, merengue, ranchero, and other Latin music that fills the dining room, a space that is softly illuminated by sconces on the golden walls. On Saturdays, guests can dance to live music or the sounds of their own rhythmic chewing.
Deep-green clouds of kale spread out above gnarled ginger roots and fuzzy kiwis at newly opened Village Organic Market, in the recently renamed Village Market Plaza, which offers organic prepared foods, produce, and other groceries. Fresh coconut water or almond milk shine as a base in smoothies alongside fresh fruits and veggies, rather than being overwhelmed by artificial additives. Juices might combine romaine and celery, or draw on boosts such as cacao nibs for their flavor and antioxidants, or kale for its vitamins. Plates clatter against the table, carrying organic salads and sandwiches covered in goat cheese, beets, hummus, and roasted garlic.