Named after the hardworking Hawaiian donkeys who transported juvenile java beans through the mountains, Bad Ass Coffee pays tribute to the Aloha spirit by brewing 100% Kona Coffee imported from the Big Island. In tribute to the meticulous process from bean to brew, Kona beans are roasted in-house three to four times a day to ensure the rich flavors didn't ditch the flight and opt for the beach. Taste buds board a plane for the Hawaiian shores at the first touch of 100% Kona Coffee, a carefully roasted cup brimming with flavors such as lava from the volcano it was conceived beneath ($3.50 for 16 oz.). Latte lovers choose from more than 15 signature blends, such as the Kreme de Kona, a bubbling brew of white and dark chocolate splashed with vanilla ($4.18 for 16 oz.), or the sweet caramel base of the Snickerlicious, a hazelnut and chocolate concoction ($3.88 for 12 oz.). Coffee drinkers can chew on specialty sandwiches such as the turkey, bacon, and cucumber sub, dressed in ranch dressing ($6.59), or send their incisors into Shirley's Muffuletta, a ham, turkey, and salami shindig swathed in homemade olive dressing and held together by provolone cheese ($6.99).
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After enjoying a pint of craft beer at Hopjacks Filling Station, there’s a good chance you’ll find a cold one in their refrigerator, ready to be taken home. This hybrid retail store, beer garden, and café has 33 handpicked taps and hundreds of specialty beers and wines from around the world. Servers fill glasses and growlers with favorites from Pensacola Bay Brewery and limited seasonal and obscure beers alongside plates of casually upscale pub fare. Seated at tall chairs, patrons enjoy bites of charcuterie plates and toasty sandwiches, from genoa salami to roasted duck, at long, glossy tables in the center of the room. Diners can also wander outside to eat, drink, and set off post-meal bottle rockets on the patio.
Crazy Horse Cafe harkens back to hearty family dinners with its menu of fried steaks, juicy burgers, and blackened catfish. Its homestyle entrees always include comfort fare such as ribs and chops, but weekend specials switch things up with dishes such as risotto-stuffed chicken and eggplant-parmesan pasta. Sides of green beans or mashed potatoes round out these feasts, while fries often pair with swiss cheese- and mushroom-laden burgers. If diners arrive at the caf? before a giant, invisible crane lifts the sun high into the sky, they can fork into omelets and french toast, paired with grits and home fries.
Beneath walls the color of warm ghee, the clarified butter used in Indian cuisine, street vendor?style carts brim with thick curries. Taste of India's waiters emerge from the kitchen, their arms stacked with plates of lamb with house-toasted spices, rice dishes, and chicken and prawns steeped in the sweltering heat of a tandoor. After scooping up the last chickpea with a piece of warm naan, guests relax under the sparkles of gold ornaments hanging from above. They click glasses of wine or imported Kingfisher and Taj Mahal beers in a toast to celebrate getting promoted or successfully assembling a team to prank-call a casino.
For more than 15 years, the sandwich-smiths at Roly Poly have built up an impressive roster of hot pressed sandwiches and cold-rolled wraps lined with fresh ingredients and any number of dressings. Armed with more than 35 options, they create custom wraps or stack sandwiches such as the Cape Codders with turkey breast, swiss, dried cranberries, walnuts, lettuce, and avocado before drizzling the whole show in balsamic vinaigrette. Roly Poly also gets parties started with catering and box lunches to help hosts feed hungry guests or fend off only slightly hungry grizzly bears.