During the last three decades, Charley’s has shuffled up standard decks of carbs in a fresh, innovative fashion. Though the soul of Charley’s spawns from the beefy abyss of the signature cheesesteak sandwiches ($4.59–$8.99), the entire menu is flavorfully filled to capacity with delicious grilled combinations (prices vary by location). The chicken teriyaki sandwich ($4.89–$9.29) is quaint for a stomach sublet, while the Italian deli deluxe carnivorously conquers with a bed of pepperoni, ham, turkey, provolone, and generous dustings of Italian seasoning ($4.59–$8.99). Diners can load their gastronomic cargo-carriers with a combo meal, complete with Charley's famously crisp fries ($1.79–$1.89 for a regular order), or ascend a mountain of abominably coated fries featuring cheddar, ranch, and bacon
More than 15 locations of Sal's Italian Ristorante grace the Florida panhandle like pepperonis on a sizzling pizza slice. In dining rooms designed to evoke the atmosphere of a small Italian village, plates of penne and linguine steam with alfredo, pink vodka, or light wine sauces. Skilled chefs sauté salmon and veal and top gourmet pizzas with shrimp, basil, and gorgonzola. House wines can be poured by the glass or carafe for the thirsty, or by the eyedropper-full for the curious.
It took a decade of setbacks and toil, but "Farmer Bob" Petrucci and his family diligently transformed a mundane cornfield in the Redland growing region into a rich cornucopia of exotic tropical produce from equatorial lands ranging from Thailand to Brazil. The farm's bounty includes the arrestingly colorful yet surprisingly mild dragon fruit, sweet lychees, and tart kumquats, as well as rarer fruits such as canistel and tamarind, which launch culinary odysseys free of Poseidon–related detours. Fresh Gardens offers tours of its spacious grounds replete with fruit trees as well as seasonal U-pick opportunities throughout the year.
In 1954, Shakey's Pizza Parlor was created out of founder Sherwood "Shakey" Johnson's love of ragtime music, pizza, and fun. The eatery often incorporated live music and family-friendly arcade games into the mix, a tradition its descendants still hold today. At locations all across the United States and Mexico, beer flows from taps and pizzas emerge piping hot from the oven, the same way they did in 1954, a time when pizza and beer had just been invented by NASA scientists. Each location also cooks up crispy fried chicken and baskets of Mojos—lightly battered, sliced potatoes—to complement the pizzeria fare.
Miyagi Sushi Bar & Grill's menu brims with Asian-inspired eats and fresh fish rolled into succulent sushi. The chopstick-ready morsels range from the salmon skin hand roll ($3.75) to the elaborate Miyagi roll, in which spicy tuna, black tobiko, shrimp tempura, cucumber, and cream cheese huddle together beneath a delectable drizzle of tempura flakes, eel, and avocado ($15.95). Visitors craving cooked comestibles can dive into stir-fries, salads, or prepped dishes such as the Tsunami teriyaki with flaky red snapper stuffed with shrimp, crab, fish eggs, and scallions ($16.95). Reward taste buds for not playing with their Nintendos during dinner with an ice-cream-covered gourmet cheesecake tempura ($6.45), or feast eyes on the restaurant’s modish décor, full of clean lines and crimson walls.
The sandwich smiths at Broadway Subs mold hot and cold mounds of meat, veggies, and cheese into an extensive menu of New York–style subs. Punch cards equip eaters with eight opportunities to turn any 6-inch sub into a hearty lunch or a meaty boomerang, with interior options that include cold cuts of salami, ham, and provolone on the house special italian sub. Cooks pack plate space with a side of pasta salad or coleslaw for the 6-inch sub meal, and can cosset any 6-inch sub fillings in a white-flour, spinach, or wheat wrap upon request. The 12-inch sub meal meets foot-long stomachs with Philly-style USDA Choice beef or a choice of chicken, including grilled, barbecue, cajun, and honey-mustard options.