Serving everything from steamed crawfish to snow crab legs, Seafood Heaven smites appetites with a menu of delights dredged up from the ocean depths and cooked to order. Feast your eyes on a bevy of blue ($8.99–$35.99), snow ($7.99–$48.99), and dungeness ($7.99–$48.99) crab helpings, augmented by the addition of shrimp, if desired. Diners can settle a stomach bet with a pound of steamed, garlic, lemon, or fried crawfish ($4.99), a dozen jumbo shrimps ($11.99), or 50 chicken wings sauced up in a mild, hot, or specialty flavors ($30.79).
At Cake in the City, four sisters and their mom combine a passion for baking and years of experience to craft delicious sweet treats. Using recipes that date back to their youth, the ladies craft yummy desserts including gourmet cookies, apple pie, cheesecake, and Alpha bars—a blondie-esque blend of brownie and chocolate-chip flavors that the girls’ mom used to mail to them at summer camp. They also specialize in 45 different rotating cake flavors, which they mold into luscious cake pops, full-size cakes, or cupcakes in flavors such as carrot, red velvet, key lime, and banana butterscotch.
Apple Spice Junction’s menus spring from a deep love of deli cuisine and a fervent desire to make lunch the standout meal of the day. At the eatery, chefs layer fresh-baked breads with deli meats and cheeses to create a slew of of hearty sandwiches. Though individual offerings change based on location, sandwiches may include chomp-worthy bites such as sugar-cured virginia ham and classic pastrami-and-swiss. Patrons who would rather stay inside can order box lunches teeming with dill pickles, desserts, and a choice of side. Apple Spice Junction’s friendly delivery team also directs catering trays toward offices and sets up stations that can include build-your-own breakfasts, baked potatoes, and sandwich platters.
At Mikado Japanese Cuisine, art is not hung, but served horizontally. Expertly sliced fish nestles against lettuce leaves inside a miniature wooden boat, and sprigs of blooming flowers garnish snugly wrapped maki rolls. Clearly, the chefs behind the sushi bar put presentation on the same high pedestal as culinary finesse. Their emphasis on eye-catching edibles has helped to propel the restaurant's growth, transforming it from a single tiny sushi shop into three expanded establishments.
At each one, diners can peruse a menu of 31 specialty rolls, including the Hot Mama—a compilation of smoked salmon, avocado, crab, bay scallops, tempura crunch, and cinnamon-honey sauce. Fresh fish also arrives as nigiri, sashimi, and sushi, creating oceanic complements to grilled hibachi steaks at the Lake Mary location. Tempura shrimp and fried vegetables accompany toasty bowls of udon and soba soups, and appetizers range from skewered barbecue chicken to baby octopus, which only differs from adult octopus in that it never learned to count its tentacles.
It's not much of a leap to guess that chef Eddie James is the head cook and owner of Chef Eddie's. Along with his wife, Bess, he cooks up tangy barbecue and traditional soul food with all the southern-style fixings. Whether cooking for diners in the laid-back eatery or catering for a private party, chef Eddie aims to please with his red-wine-marinated beef ribs and seasoned barbecue chicken, slow-cooked and smothered in sweet, mildly spicy barbecue sauce. His restaurant's walls sparkle with history, adorned with memorabilia from the Civil War and the Civil Rights movement. Motown nights and Sunday gospel brunches keep the eatery echoing with song, and poetry nights fill in the gaps when instruments take a break to fill up on waffles and fried chicken.