At JT's Sports Bar & Grill, even the menu is designed to get you pumped for the game, as it's peppered with photos of beloved Florida sports stars such as Dwyane Wade. The selection is a hybrid of classic pub fare and Florida seafood, evident right away from an appetizer list that includes popcorn chicken, stout-battered onion rings, and conch fritters. The menu expands on this seafood selection with peel-and-eat shrimp, steamed or raw clams, and fried grouper. For landlubbers, the cooks sandwich six different melts with grilled rye bread, glaze wings in one of 22 sauces such as raspberry or garlic butter, and grill up 100% Black Angus beef patties for their burgers. On non-game nights, customers can order specialty entrees such as churrasco skirt steak to fuel up for trivia, karaoke, or competitive sitting matches.
Pizza Primo's staff members scurry to patrons' front doors and table sides bearing fresh pizzas, pastas, and subs. The shop's chefs rise bright and early to make dough from scratch and concoct homemade pizza sauce with vine-ripened tomatoes and a house blend of spices. Raised in a stone oven, specialty pies come in all tastes and sizes such as the 14-inch Primo's Special ($13.99), piled with a meaty trio of sausage, pepperoni, and meatballs, and the 14-inch Greek pizza ($13.99), topped with black olives, feta cheese, and a pillar from the Pantheon. Off the beaten path of artful pies, diners can also indulge in a hot sausage-and-green-pepper sub ($5.99) or spin a fork through a hearty plate of fettucine alfredo ($7.99).
Raices Latinas Restaurant?s chefs celebrate the flavors of Latin America and Puerto Rico by slathering cod fish in creole sauce and frying pork chops. They build the traditional Puerto Rican mofongo dish by mashing plantains with pork rinds, garlic, broth, and a smattering of spices, and toss steak and potato sticks into sandwiches. Meals pair with side dishes that range from stewed beans to boiled green bananas.
At Bloom Nursery, owner Diego Scort and his staff of green thumbs nurture the tender blossoms and lush foliage of their palms, shrubs, and budding vines. They strive to help customers gussy up their gardens with organically and locally grown plants, as well as those that have been adapted to thrive South Florida's climate. In addition to sending visitors off with flourishing florae, the staffers also equip gardeners with materials, supplies, and tips necessary to keep plants from sprouting rampant weeds or eloping with tumbleweeds just passing through town.
For the Vilarino family, opening a restaurant wasn't just an opportunity to celebrate their Cuban heritage. It was their shot at surviving in America after fleeing the Communist regime of their home country in 1980. ?And in the 30 years since they opened the first Las Vegas, they've found plenty of success, adding a dozen more locations along the way.
Perhaps it's the authenticity of the food that people have fallen for, as Las Vegas Cuban Cuisine's menu is an ode to classic Cuban recipes. There's a Cuban sandwich, of course, paired with plantain chips, as well as ropa vieja?shredded flank beef that's marinated in garlic, peppers, onions, and bay leaves and topped with a tomato sauce. Even the selection of beverages includes Caribbean-style drinks, such as pineapple soda and cafe con leche.
The signature sandwiches at Gyroville might be named after Greek Gods?Zeus, Hermes, Athena?but the power to control your mealtime destiny can rest in your hands, if you so choose. The shop's You Build It meals allow you to customize your own dish in just three easy steps. Start by choosing a pita, rice bowl, wheat wrap, or salad, then add one of four proteins, such as gyro meat, pork, or vegetarian falafel. From there, the only thing left to do is top your creation with one of six sauces that are made fresh daily such as tzatziki or Mediterranean relish. Truly herculean appetites can also choose to add one or two of Gyroville's sides, such as spinach pie or hearty tomato vegetable soup.