Crafting notably delectable frozen treats in small batches, Marble Slab Creamery utilizes ingredients from around the world and fresh dairy from local farms to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. The frozen slab enables expert dippers and mixers to gently incorporate your choice of candies, nuts, and more into the ice cream on the spot. Grab a heaping dish of original flavors ($3.79 for a regular size) such as pumpkin, honey, bubblegum, mango, and amaretto, or opt for the hefty Big Dipper size ($4.89), which comes standard with one mix-in such as cashews or Kit Kat pieces ($0.59 for additional mix-ins). Enjoy your custom creation in a cup or a freshly baked waffle cone, which can also be painted orange to mark off hazardous potholes in living-room floors.
Several years ago, a family of new owners planted their spatulas at Cheng's Chinese. They're from Fujian, China, a province known not only for its oolong tea but also for its diverse array of fresh fish. Perhaps this familiarity with seafood is why one of the most popular menu items is the lunch buffet's fried shrimp, which careens through a blizzard of rice flour before it briefly hurtles into a hot pan. Chefs also wrap egg rolls, simmer soups from scratch, and make their own dumplings and wontons.
With fish selections as varied as baked stuffed haddock and the Boston Big Boy—a fried-fish sandwich layered with coleslaw, french fries, and cheese—seafood certainly earned its place in this restaurant's name. But maybe an even bigger presence than the Big Boy are the restaurant's signature roast-beef sandwiches, which are piled high with medium-rare roast beef sliced to order. Dinner entrees include top sirloin and 1.5-pound Maine lobster, though seafood is also a mainstay in the restaurant's breakfast dishes like crab-meat benedicts.
Rusty's Seafood and Oyster Bar occupies a nautical-themed waterfront house, with life preservers hung from the ceiling and fishing trawlers right outside, reflecting a menu full of shellfish, fresh fish, and other fruits of the sea. Expert oyster shuckers sling raw or steamed bivalves by the platter ($9.25) or bucket ($31.99), accompanying them with a range of raw bar accouterments. Jumbo lump crab au gratin ($10.99) bakes sweet chunks of crab meat with four cheeses, served stuffed inside a hot sourdough loaf. The eatery's signature encrusted mahi mahi ($18.25), a savory slab of fresh fish baked in a secret blend of spices, pairs well with a salad ($5.99–$11.99). Customers who visit on Backward Day can start with homemade key-lime pie ($5.99), a sweet-tart treat piled with pillowy meringue.
Amid brick walkways and burnt-red walls, leaves rustle softly. Steam rises in the distance, then quietly disappears. One moment, this place emits smoky hints of cedar; the next, it teems with notes of ginger and cinnamon bark. This isn’t an idyllic college campus on a brisk autumn night. It’s Infusion Tea, a charming café on the balmy streets of Orlando. Sun streams through oversized windows, warming chilly scoops of gelato and triple-decker cream-cheese sandwiches. More than 70 types of tea—including blacks, greens, oolongs, and herbals—can be ordered hot or cool, like most jazz saxophone solos. Though they hail from faraway lands such as China, Japan, and South Africa, many of these teas are organic and fair-trade certified, reflecting values owner Christina Cowherd cultivated while traveling the world in the Peace Corps. Rare, premium teas such as gyokuro transport taste buds to new frontiers as well, whether nestled in a takeaway tin or steeped in a pot made for sharing in house.