Palm Harbor House of Beer's craft beer bar makes lager lovers and ale experts feel at home with a tap list of 50 beers, plus coolers filled with an array of bottles and cans. Hailing from breweries around the world, including Rogue, Stone, Bell's, and Left Hand, the pub's draft stock (which typically runs between $4.50 and $6) ranges in style from blond ales to Russian imperial stouts, mocha porters to IPAs. Feel free to pair your pint with whatever provisions you choose, as customers are welcome to bring their own food or have it delivered by specially trained poodles. The hop-phobic can also pass on beer altogether in favor of the vine-based virtues of pinot noir ($7.50/glass), Riesling ($6/glass), Shiraz ($5/glass), and other wines.
The golfing gurus at Edwin Watts Golf Academy diagnose and correct their students' poor swing and putting habits in an effort to help them improve their shots and lower their scores. In one-on-one swing-analysis sessions, students learn a repeatable swing that eliminates tendencies they may have to slice, hook, push, or pull the ball. A special laser attaches to the end of the player's club and tracks the swing path while JC Video swing-analysis software records the session from two separate angles, lest analysis be thrown off by only looking at the golfer's good side. Putting analysis employs Tomi technology to measure eight separate parameters of the putting stroke, from clubhead orientation at address to swing path and tempo. After swing and putting lessons, students may access the recordings on a password-protected website, so they can forward videos to friends or sports-documentary filmmakers.
To call Harr's Surf & Turf Market a family business is a bit of an understatement. Stephen Innocenzi, the manager and head chef, has been joined by his mother, two aunts, a grandmother, a sister, a brother, and his two grandkids—38 employees in all. The meat industry comes naturally to the clan; Stephen’s stepfather, Ervin Harr, first picked up a filleting knife in 1961, and the pristine white aprons and cases full of crystalline ice eventually called to Stephen as well.
"Back in ’87,” he says, “I was working at a restaurant and studying to be an architect. I found passion for food, so I came to the family business."
In the shop, deep glass display cases teem with more than 20 varieties of fish each day, including Florida black grouper and wild-caught salmon. Staff members carefully wrap shellfish, shrimp, and crab legs, and can fly in live Maine lobster with one day's notice. Stephen walks among the aisles, going out of his way to dispense pairing advice and cooking suggestions.
"We have a customer that comes in, she'll have us write the cookbook's name and page number on the wrapper so she can remember what goes where. I think someone somewhere else would look at the woman, and say 'Huh?' But those of us that have been here, we're fine doing it. We don't mind."
While planning dinners, patrons draw from a stock that includes dry-aged prime beef, pork, lamb, hormone-free poultry, and Boar's Head deli products, all custom-cut in house. Bottles and jars stand on the shelves in sleek ranks, the colorful labels of 350 beers and wines displaying countries of origin that include Spain, Germany, and France. Stephen also takes particular interest in crafting complete meals for patrons to take home.
"We have 22 different types of kebabs made every day. We also have giant, stuffed twice-baked potatoes, we sell about 4,000 of those a week," he says, adding that much of what he prepares is dependent on trends. "My wife and I like to go to eat once or twice a week, and after, we'll brainstorm with the family, see what's popular."
There are few online reviews for the Earth Origins Market (formerly Mother Earth Market) East Silver Springs Boulevard and 76th Boulevard locations, but there are some for the 13th Street location. Nine Google Mappers give it a three-star average, and five Yelpers give it a four-star average:
With nearly 30 years of glass industry experience, professional artist Kathleen leads students of all levels in creating works of art. Her classes—which are kept small to allow for individualized attention—teach the basics of stained glass, fused glass, and mosaics, as well as creating jewelry items such as beads and pendants. Kathleen can also be commissioned to create custom pieces, such as church windows and stained glass doors.
Kalamazoo Olive Company supplies a venerable variety of gourmet goods ranging from luxuriously smooth olive oils to tangy tapenades and gastronome-gratifying dips. As you jauntily peruse the open storefront, stop at each tasting station to sample one of Kalamazoo’s opulent oils. A mildly fruity yet peppery Chilean arbequina olive oil ($14.95 for a 375 ml bottle) tastes heavenly atop fresh, warm bread, while the basil-infused Tunisian chemlali olive oil ($15.95 for a 375 ml bottle) adds a nice zip to homemade hummus and pasta dishes. The roasted garlic oil ($15.95 for 375 ml) will help you determine which guests at your next dinner party are secretly vampire gourmands, and the small-batch pressed walnut olive oil ($12.95 for 200 ml) adds a nutty decadence to the dull sanity of everyday dishes. Decadent dips include the sesame-honey-mustard dip, the champagne-garlic-mustard dip, and the roasted-pineapple-and-habanero dip (all $9.95), the latter of which packs the sweet-and-spicy balance of a mama's-boy punk rocker. Otherwise, splash a taste of tart with a traditional 18-year aged balsamic vinegar ($19.95 for 375 ml) or attempt one of the fruit-fused white balsamic varieties such as peach, coconut, or pineapple (all $11.95 for 375 ml). Pasta sauces and cheese balls are also available to try on a daily basis.