Skarr introduces visitors to an exotic culture and tradition with its Lebanese-style menu and Middle Eastern-inspired ambiance. Tangerine-colored walls create a fitting aura amid hookah puffs, which fill the air with fruity traces including bananas foster and raspberry lemonade. Similarly, the cocktails menu features an assortment of sweet elixirs, such as the Godiva Seduction—a blend of Godiva white chocolate liqueur, vanilla vodka, and crème de cacao served in a chocolate-lined glass.
Open a diplomatic dialogue of flavor with Mama Tina's menu of authentic island ingredients prepared by Jamaican chefs according to authentic recipes and served upon surprisingly inauthentic plates that speak in fake Jamaican accents. Nibble a traditional appetizer of sweet coco bread ($2) before sailing on to a lunch or dinner platter, all of which are served with sides of rice and peas (red beans), vegetables, and plantains. The iconic jerk chicken ($10 lunch, $13 dinner) sates spice cravings with a leg quarter marinated in Steve Martin jokes and cooked to perfection, and the chef's special ($12 lunch, $15.50 dinner) serves up a pan-seared red snapper with fresh herbs, sautéed onions, and peppers. Otherwise, try a Rasta Man combo ($9 lunch, $12 dinner) of cabbage, carrots, tomatoes, red and green peppers, onions, and fresh herbs in a curry sauce for a traditional delight, or appease your appetite with the home-style spice blend of a Caribbean-style shrimp platter ($12 lunch, $15.50 dinner). Many of the ingredients might be unfamiliar to American audiences, so Tina has thoughtfully provided a handy menu terms guide so that you'll know whether you're eating ackee, sorrel, sour sop, or Jamaica's most famous leafy green plant, Irish moss.
Voted one of the Best Sandwich Shops in 2010 by readers of Rhode Island Monthly and featured on Food Network’s Rachael's Vacation, Geoff's serves an arsenal of made-to-order sammies filled with fresh ingredients and a heaping of creativity. Try one of Geoff's favorites, such as The Juggs, a mishmash of hot turkey, bacon, cheddar cheese, Shedd's sauce, and cranberry ($6.99), or the salmon-and-havarti-cheese-packed Salmon Dave ($6.99). Hoagie-loving herbivores can chomp into one of the sandwichery's many vegetarian options, like the Dead Head, where provolone, spinach, carrots, tomato, onion, and vinegar deliciously mingle ($5.99), or simply snack of Geoff’s endless supply of free pickles. With its menu colorfully written on a chalkboard and a small army of friendly sandwich-crafters behind the counter, Geoff’s has become a favorite among college students looking for a quick lunch in between Quantum Astro-Bowling 101 and History of the Macarena 400.
The Celtic Lounge's kitchen wunderkinds channel Irish culinary traditions to conjure a menu of authentic pub grub. Twosomes and quartets can oil rusty jaw hinges with an appetizer of fried pickle chips, which armor crisp dill pickle slices in a batter to protect their tender innards during particularly nasty food fights. Ingredient gurus coat the "Ye Olde Style" fish 'n' chips in a light beer batter, and they top beef tenderloin, potatoes, carrots, vidalia onions, sweet peas, and robust beef demi-glace with a flaky puff-pastry pie shell to forge the house-specialty Guinness pot pie. Frothy-headed pints of Guinness, or another equal-value brew of choice, stand in the restaurant's wings, primed to soothe parched palates or extinguish friction fires caused by overly explosive Irish jigging.
When The Melting Pot originally opened in 1975 just outside Orlando, diners had just three options: swiss-cheese fondue, beef fondue, or chocolate fondue. The restaurant first expanded four years later, when an enterprising waiter at the initial location opened up a new outpost in Tallahassee. Today, the company—now owned by that original waiter, Mark Johnston, and his brothers Mike and Bob—reigns as the premier fondue, wine, and drink restaurant, stretching across the U.S., Mexico, and Canada with more than 140 restaurants and plans to expand to Saudi Arabia and Dubai. The restaurant's menu has also expanded, and patrons can now select from six varieties of hot dipping cheese fondues paired with salads, entrees, and their signature chocolate fondue.
On a given night, groups of viscous-dip-loving foodies gather around tables to nosh on cheese-fondue appetizers and various salads while cooking a variety of steaks and seafood in a choice of one of three flavored broth or traditional oil styles. Birthday revelers and romance seekers cap decadent evenings sharing the chocolate desserts that have defined The Melting Pot for decades.