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.
Charley’s has shuffled up standard decks of carbs in a fresh, innovative fashion for years. Though the soul of Charley’s spawns from the beefy abyss of the signature cheesesteak sandwiches ($4.79–$8.89), the entire menu is flavorfully filled to capacity with delicious grilled combinations. The chicken teriyaki sandwich ($5.09–$8.29) is quaint for a stomach sublet, while the Italian deli deluxe ($5.59–$8.89) carnivorously conquers with a bed of pepperoni, ham, turkey, provolone, and generous dustings of Italian seasoning. Diners can load their gastronomic cargo-carriers with a combo meal, complete with Charley's famously crisp fries ($1.79–$2.29), or ascend a mountain of abominably coated fries featuring cheddar, ranch, and bacon ($2.99).
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.
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.
Bone Island Fish Market peddles an oceanic menagerie of more than 250 fish, crustaceans, and seafood delicacies netted in the Florida Keys and backed by a 100% freshness guarantee. Customers can populate feasts with entire lobsters ($12.99/lb.) or various models of stone crab: medium ($15.99/lb.), large ($19.99/lb.), jumbo ($24.99/lb.), colossal ($29.99/lb.), and skyscraper scaling. Finny edibles ($2.99+/lb.), such as snappers, grouper, and salmon, beg for saucy supplements, and bulk purchases of shrimp ($4.99+/lb.) and live blue crab ($4.99/lb.) inject dinner parties with a maritime spark. Bone Island's quality assurance, staff, and expert fishmongers ensure that patrons receive preferred portions and a full tutorial on de-boning their purchase with precision machete work. Shoppers can also peruse a list of recommended seafood recipes to artfully prep their share of the sea's bounty.
With more than 25 flavors to choose from, guests can customize their cooked-to-order wings to suit their taste or spice tolerance. The fried or grilled wings, which never see the inside of a freezer, can arrive sporting everything from a traditional spicy BBQ flavor to more offbeat varieties such as mustard curry and Caribbean jerk.
Despite its name and huge arsenal of seasonings, Chicks n’ Wings serve more than their titular specialty. Cooks also rustle up seafood, such as buttery conch and tilapia filets, as well as down-home sides of Jackie Daniels baked beans, creamy coleslaw, and sweet potato fries. They also offer brownies, baked cookies, and cupcakes for dessert, which can pair nicely with homemade sweet tea or freshly-squeezed glasses of chocolate frosting.
Miyagi Sushi Bar's chefs wrap more than 50 varieties of specialty rolls, complemented by a menu of Japanese mainstays such as teriyaki, tempura, and udon noodles. Inventive, seaweed-bundled creations come drizzled with sauce and garnished with artful bouquets of julienned veggies. The trademark Miyagi roll tops spicy tuna, shrimp, and cream cheese with eel and red fish roe ($14.95), and the Miami Heat roll($13.50) pays homage to the team with breaded shrimp, spicy crab salad, and miniature basketball hoops molded entirely from wasabi. Alternatively, fish-free fare includes yaki niku, new york strip steak stir-fried with a jumble of colorful veggies ($13.95). Diners savor complex flavors in a chic space decorated entirely in blacks and reds, including black-framed mirrors, and shadows outlined with red magic marker.