Food & Drink in Ruskin

Apollo's Bistro warmly embraces clans in a casual, chic eatery tantalizing taste buds with an eclectic medley of fresh, upscale cuisine doled out by amiable servers. Surf Mediterranean swells of flavor flooding the spinach and artichoke pizza, a 7-inch pie peppered with recently reaped veggies and mozzarella swirling in a tempest of white sauce ($7.99, add crab for $2), or opt to savor an 8-ounce prime burger ($7.99), which serenades lonely diners recently abandoned by balloon animal pets. Steeped in a fruity marinade, the spicy mango shrimp cooks over an open flame before bestowing bellies with seasonal veggies, a side item, and a side salad ($14.99). Diners dive into these eats amidst taupe walls and ebony booths awash in streams of natural sunlight and stream-of-consciousness short stories.

At East Coast Pizza we pride ourselves in our commitment to quality products and service. Delivering a hand tossed "New York Style Brick Oven Pizza", and we do it the best using the freshest ingredients possible. We make all of our dough and Sauce fresh daily and use only 100% of the finest mozzarella cheese.

The sports-centric atmosphere at The Mulligan’s Pub lures big game-revelers with sports-beaming TVs and a menu of classic grill favorites. Kick off an ocular sports feast with appetizers such as homemade fried pickles battered, fried, and shot out of a T-shirt cannon onto plates ($6). The nurturing hoosier strom coddles ground beef, pepperoni, and saucy Italian marinara inside a doughy sleeping bag ($7), and juicy prime-rib sandwiches travel mouthward via hoagie-roll palanquin ($9). The Mr. October, a lemon-pepper-rubbed haddock hoagie, transforms stomach rumblings into nearly inaudible whimpers and takes its name from the famed inventor of Halloween ($9). Before going toe-to-toe with hearty entrees, and after thumb-wrestling with to-go boxes for possession of leftovers, patrons tipple draft brews from a collection of 16 domestic beers.

A PGA golf pro with more than 25 years of teaching experience, Pat Walsh helps aspiring par pursuers build their swing and straighten their shot. During the course of two lessons, Pat will cover any and all aspects of the game, tailoring each session to his student's particular needs and teaching vital skills, such as how to sharpen short play, how to increase driving accuracy, or how to evade alligators. He'll also analyze swings using video footage, which allows for a slow-motion understanding of each player's mechanics and bogey face. After each lesson, students will receive an email with a video clip of their swings.

Gengiz Khan Turkish Grill entertains all fives sense, treating visitors like royalty with belly dancers in embroidered wraps gliding through ephemeral plumes of flavored hookah smoke. More savory aromas drift from the kitchen, where chefs grill baby lamb chops with homemade spices. Stuffed grape leaves and crisp orbs of falafel adorn platters, and pours of Turkish wine give stemware a purpose beyond just gauging the vocal prowess of opera singers.

In the back corner of Le Souk Florida, a large, tiled bar draws visitors’ eyes into the restaurant. It beckons them inside, where they’ll see tables lining both walls, and a plush white couch in the back where patrons can puff fruity hookah flavors from 11 a.m. until 3 a.m. seven days a week. Exotic, homemade appetizers with Middle Eastern flair lure fingers into platters of hummus and stuffed grape leaves, and cocktails, wines, and beers splash across palates late into the evening. Underscoring Le Souk’s international vibe, belly dancers perform on Thursday, Friday, and Saturday night, demonstrating moves that guests can imitate when shimmying out of sleeping bags in time with the morning bugle call.

A collage of dark woods, gilded statues, and vibrant textiles greets the eye at Rouen Thai, perfumed by a spiced aroma that floats out from the kitchen. As patrons settle into high-backed booths or around sunken tables with traditional floor-cushion seating, they can prime their palates with sips of thai sweet iced tea with a touch of cream. The menu includes familiar noodle dishes such as pad see ew as well as frog legs, squid, and sea scallops in numerous sauces. Racks of lamb, grilled and topped with basil leaves, form a counterpoint to the vegetarian menu’s siam tofu with thai chili sauce. The chefs also serve a substantial list of macrobiotic dishes, many of which come with sautéed shrimp, a mélange of veggies, and rice that's naturally tan.