You might notice every group eating a different dish at Crispy’s Beer & Wine Bar. That’s because the bar has BYOF policy—that’s short for bring your own food—which lets guests soak up the 39 craft brews on draft without having to snack on bar peanuts. This policy inspires patrons to linger over pints of hoppy Dogfish Head 60 Minute IPA or bottles of fruity Belgian Kasteel Rouge. The deep brown of Gulden Draak hints at its potent Belgian flavor and alcohol content, and light flits easily through the wheat-golden color of Paulaner Hefeweizen. Televisions overhead chatter, providing updates on athletic events or how scary the weatherman says thunder will be this weekend. Those who didn’t bring food snack on the bar’s small selection of locally produced appetizers and desserts such as chocolate-covered potato chips and beer brittle.
The Loughman Lake Beer and Food Fest, formerly known as the Titusville Craft Beer Festival, sets a spread of up to 70 domestic and craft beers for festival-goers to sample amidst the scenic vista at Loughman Lake. Since 2012, the festival has been a destination for fun lovers of all stripes: guests can chew the fat about their favorite baseball teams or play full-contact chess in the sports lounge, toast digital gladiators in the video-game area, or rock out to live music played throughout the day. Thanks to the new venue, the festival also offers a chance to jet across the wetlands on an airboat with reservations through the lakeside lodge.
According to the Viera Sun, when Loris and Rafaella Barsiola first moved to the United States from Italy in 1999, they didn't speak a lick of English. A year later they opened Bacco Wine Cafe and let their cooking do the talking for them. Though they're now well acclimated to the States, they still serve their pastas, chicken, and beef dishes they way they did in Savona, Italy: inside a Ferrari. In the kitchen, Rafaella prepares ever-changing menu selections featuring her family recipes. Loris curates a wine list with dozens of varietals from Italy and selects jazz music to play in the dining room.
With its exposed bricks, arched doorways, and dim lighting, The Wine Room on Park Avenue evokes a medieval monastery. That may be why the sleek, Italian-made Enomatic wine dispenser, which controls bottle temperature and prevents oxidation, looks so much like a Star Trek–era gadget within the pleasantly rustic walls. With the push of a button, the metallic nozzles pour out precise 1-ounce sample-size, half-glass, or full-glass portions. To ensure spouts remain untainted from customer to customer, it cleans itself after every pour.
The Enomatic is one reason The Wine Room earned the title of Orlando's best wine bar from Orlando Magazine. The recently remodeled space now boasts additional seating, a new menu, and a new lineup of machines. Though the technology is impressive, the shop backs up their gadgetry with a staff of actual human wine connoisseurs. These friendly staffers help customers navigate the selection of 156 wines, and offer wine classes throughout the year. They can also recommend bottles to pair with The Wine Room's selection of cheeses, flatbreads, and yachts in need of christening.
From soup to suds to sandwiches, Shipyard Emporium’s menu settles tempestuous stomachs with home-crafted cuisine and fresh, locally sourced ingredients. Warm up food-intake valves with a bowl of clam chowder ($6) or lobster bisque ($8), both conjured from traditional recipes left behind by the lost civilization of Maine, before wrapping tonsils around a 10-inch flatbread pizza ($10) in styles ranging from roasted chicken with barbecue sauce to pot roast with crimini mushrooms and gorgonzola. Sandwiches arrive in the loving embrace of freshly baked bread, accompanied by a choice of potato salad, pasta salad, orzo, or potato chips. The Lake Rose drizzles orange-cranberry sauce over smoked turkey and brie on a hot ciabatta bun ($8) and the Rollie grills swiss, yellow cheddar, and herbed goat cheeses into a gooey Triforce of tastiness ($6). Frigate-size appetites load up a cargo of pan-roasted Atlantic salmon and coriander under an orange-blossom-honey glaze ($16).
Teaching hips to swivel to new circumferences, dance instructors impart their masterful moves unto students in the respected tradition Arthur Murray schools have upheld since 1912. Students can bring a partner to their lessons or fly solo and dance with the instructor. Protégés may find their new moves applicable in a number of settings, such as when prepping for a wedding dance or when blending into an airport crowd that breaks out in the cha-cha. Embodying the three-count time of a stately waltz brings partners in close, and rumba moves or swing steps add vibrancy and playfulness to a repertoire.
The Winter Park studio provides a warm, aesthetically sound environment for engaging in private and group dance lessons. The full class schedule is well suited to teaching feet to slice and dice a rug until it is no longer recognizable.