Standing as high as the chefs' shoulders, a 1,000-pound clay oven heats classic Indian meals inside a pot-like chamber that reaches temperatures of up to 900 degrees Fahrenheit. The massive tandoor oven adds signature smokiness to a variety of comestibles, from soft naan bread to the customer favorite butter chicken, whose boneless slivers of meat come drenched in a creamy tomato sauce.
Curriez Indian Cuisine's pair of chefs, each with nearly two decades' worth of culinary experience, uses only halal meat when compiling hearty dishes. They can also leave meat out of the equation for vegetarian fare prepared on a separate, meat-free platform. Guests may enjoy their authentic Indian meals seated at a table or booth or inside the private dining room, which can seat up to 30 people with no more than three legs apiece.
Offering a tantalizing selection of French, American, and fusion fare, Moulin Rouge provides an authentic dining experience fueled by a talented kitchen staff of French and American trained chefs. A varied menu features palate-stimulating dishes such as surf and turf ($28), chicken bordeaux with sautéed mushrooms and tomatoes ($9.95), New York strip steak ($17.95), and tilapia with ratatouille ($10.95). Patrons will enjoy a cozy, relaxing atmosphere, as well as friendly service provided by an attentive staff. Additionally, a fully stocked bar and an extensive wine list will lubricate conversation without the need to invite a nosy therapist to dinner.
When Rosie first moved from Detroit to Pinellas Park and began working at a seafood restaurant, she was surprised to learn that clams and fish didn't just come in sticks or strips. After gaining hands-on experience at the restaurant and sampling the fresh lobster, whole-belly clams, and haddock, Rosie decided to buy her own restaurant with her daughter Tammy. Today, Rosie serves fresh New England–style seafood, including sea scallops, chowder, and fish fresh from Florida’s waters.
Inside the restaurant, live bands perform memorable tunes as patrons dig into buttery lobster or quaff drinks at a full bar underneath a wall-mounted ship. The eatery's nautical theme continues in wooden oars attached to the walls, a fishing net full of lobsters, and murals of palm trees under puffy white clouds.
The cooks at Pazza Bistro use never-frozen, fresh ingredients to craft dough, salad dressings, housemade pastas and thin-crust pizzas from scratch daily. Cooks toss dough—also made in house—before piling on fresh ingredients, then firing pizzas in a brick oven until optimally crispy. The Inferno pizza challenge aims to crisp your tastebuds. If you like spicy, they dare you to give this house specialty a shot, with it's spicy sauce, habaneros, jalapenos, and ghost peppers. Their customizable pastas allow diners to choose which noodles to mix with which house sauce, blending fettuccine and tomato basil, or pappardelle and alfredo. Seating near the kitchen lets patrons watch the chefs slice fresh vegetables or manufacture new pots and pans by hand.
In 1974, Hank Aaron tied the home-run record and the first pocket calculators leapt in popularity. It was also the year that Fred and Carol Zinda of rural Wisconsin decided they’d sell their belongings, move to Florida, and start an Italian restaurant. Now, celebrating their 39th year of business, ovens at the couple’s two locations open to reveal baked pastas and hand-tossed pies with regular or pan crusts that ripple in the waves of heat. Joto's Pizza––named for Jodi and Tori, the couple’s daughters––has remained a family affair. While licking fingers clean, patrons question a worker about the restaurant's catering services and the possibility of disguising pizzas as pie charts for tax purposes.
Sushi Lover's cuts of fresh fish recall the oceanic environment from whence they came, especially when carefully stacked on rice in nigiri or highlighted solo on sashimi platters. In addition to several eel rolls, the roster of specialty maki includes a gourmet-style Victory roll with a crab-and-apple filling, a topper of seared salmon and shrimp, and garnishes of ponzu-unagi sauce and sesame. The sushi chefs also integrate an American edge into rolls such as the Cowgirl Steak, which blends medium-rare beef and teriyaki sauce mixed by skilled buffalo.