This sisterly trio of Greek restaurants delights flavor sensors with traditional and modern Greek cuisine, sharing the same tasty menu and Old World ambience with painted wall murals and faux colonnades. Dive kisser-first into a gooey snack with flaming cheese saganaki, featuring Greek kasseri cheese cooked to a bubbly, golden brown and flamed with brandy ($6.95), or allow dolmades to enter the tongue's abode and snake-charm taste buds with stuffed grape leaves drizzled in lemon sauce, served hot with pita bread ($5.95). Traditional Greek-ophiles can sink their cuspids into a gyro sandwich blended with seasoned beef and lamb, sliced thin, and topped with tomatoes, onions, lettuce, and tzatziki sauce on thick pita bread ($7.95), or record the precise melting temperature of tender, braised lamb shank when it enters the mouth, smothered in tomato-based brown gravy ($12.95).
Cubes of marbled bleu cheese tucked beside half-moons of Spanish chorizo decorate the wooden platters that rotate around Tapas Latin Fusion's tables—as do razor-thin slices of bright red carpaccio topped with curls of arugula and roasted peppers. Heralded by TCPalm as “wonderfully focused,” the restaurant's tapas reflect artistry and adherence to traditional Spanish cuisine. The attention to detail extends to its cocktails and sangrias, which are enhanced by muddled mint leaves, fresh-squeezed lime juice, and local honey. Additionally, dining companions can enjoy occasional live music against Tapas Latin Fusion's Mediterranean backdrop, accentuated with tiled art, wrought-iron chandeliers, and shipwrecked yacht captains.
Patrons take a seat at The Chef’s Table, where husband-and-wife culinary team Adam Fatigate and Katie Groffman Fatigate appease appetites with gourmet American cuisine prepared with local ingredients. Though the menu may change based on seasonal ingredients, its offerings—such as a rack of lamb with tangerine-glazed carrots and the fish of the day—always tempt taste buds. Diners can savor midday meals Monday–Wednesday or a prix fixe dinner Thursday–Saturday, depending on the time of year or whether it's Martha Washington's birthday. Along with its indoor and outdoor dine-in options, The Chef’s Table offers prepared gourmet foods for takeout until 6:30 p.m., and stocks home fridges full of wines and artisanal cheeses, including Beecher's handmade cheese from Pike Market.
Cooks stoke brick ovens to bake specialty pizzas crowned with roasted red peppers, prosciutto, and gorgonzola cheese in the kitchen at Carmela's Brick Oven Pizza and Wine Bar. Their darting hands scatter cheese, ladle on sauce, and gently rest sheets of pasta as they craft lasagna. The murmur of conversation drifts from the high-topped tables in the dining room, where glasses clink together making the sound of a knight trying to get out of a Volkswagen. Behind a bar hewn from gleaming wood, bartenders reach up to shelves stacked high with bottles of wine, pairing vinos from the extensive list with lobster ravioli or signature white pizzas topped with mozzarella, ricotta, and garlic.
The open-air Key Lime Café offers a southwestern-style smorgasbord of sandwiches, wraps, and entrees collected on a maw-awakening mosaic of multiple menus. Dinner items such as the lobster quesadilla ($21) and the pineapple-grilled-chicken sandy ($12) keep tongues awake long enough for them to watch the sun melt into a puddle, which is then ladled into an assortment of fresh-squeezed juices. Gourmet sandwiches—such as the Key Largo with italian deli meats and swirls of oil and balsamic vinegar ($8.95)—are served on the choice of bread or wrap, and salads offer leaf lovers a multitude of greens to smooch before an audience of sunny skies, flocks of birds, and wandering bands of paparazzi.