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.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.
Bill Shumate's career as a restaurateur began in 1964 when he opened a small burger shack that catered to the hearty appetites of University of Oklahoma students. After spending the next several decades opening and operating eateries, Shumate decided that his next venture should somehow honor his burger roots. He partnered with Joanie Corneil in 2006 and developed a concept choosing the name Square 1 Burgers to reflect this full-circle journey. Unlike that original restaurant, though, Square 1 Burgers grew over the years, eventually expanding to several locations throughout west central Florida.
Although the concept was intended to be a return to basics, Square 1 isn't constrained by traditional conventions. Patties of Meyer's all-natural red Angus beef, Kobe, lamb, ground buffalo, and portobello mushroom caps all appear between the buns, providing a wealth of options to consider before even thinking about toppings. This eclectic spirit is also apparent in the menu's selection of appetizers, which includes everything from sun-dried tomato and artichoke hummus to homemade double-dipped onion rings. Even the milkshakes made with Blue Bell ice cream seem like faithful renditions of an American classic at first. However, the grown-up versions with Baileys, vodka, and Kahlua or brandy, cr?me de cacao continue to demonstrate Square 1 Burgers' playful spirit.
Matt McClellan calls himself "the fittest man in pizza," and when you see him, you know why. The athlete and author of The 30 Day Pizza Diet is currently training for a body-building competition by eating nothing but pizza, and looking totally ripped in the process. McClellan is living proof that, through smart preparation and careful intake, people can enjoy their favorite foods while getting fit at the same time. He's also proof that pizza isn't the diet boogeyman that it was once made out to be.
McClellan's mission has taken him to media outlets ranging from NBC and the Huffington Post to the Food Network and the Travel Channel, but it's also taken him into the kitchen. In 2008, he founded Tour de Pizza, where patrons still gather over crisp, savory pies cooked to McClellan's own specifications. Favorites here include the Pearscuitto, which mingles pears and proscuitto ham with crumbles of gorgonzola and drizzles of garlic oil. Patrons can also take a bite of the McClellan, Matt's eponymous pie that includes fresh tomatoes, spinach, mushrooms, and spicy sausage.
Lace tablecloths, decorative flowers, and china cabinets filled with ornate teacups and saucers lend A Corner Of England the ambience of a vintage parlor. In these whimsical digs, Danielle Bruning and her mother, Julie Hicks, brew certified organic tea leaves harvested from two century-old gardens in Assam, India. The women pour fragrant brews of black, green, and antioxidant-loaded white tea into teacups, along with concoctions of their own devising that they flavor onsite. Their Green Tea Delight blend, for example, marries the classic potable with chamomile, mint, ginger, and fruit peel.
During the bistro’s signature high tea, guests snack on housemade scones and cakes or savory bites of sausage rolls, quiche, and croissant sandwiches. Parents can stop in with children for a kid-friendly tea experience as tykes dress up in faux-fancy hats and gloves while sipping from cupfuls of a juice-tea blend. Quenched cross-cultural caperers can relive their high-tea hijinks or recreate the boston tea party in the neighbor’s pool with bags of dry tea and teacups, available for purchase.
Ferg's Sports Bar and Grill sprang from humble beginnings. What started in 1992 as a concrete-block space with 75 seats has since grown into a two-story establishment whose sprawling indoor and outdoor seating areas encompass almost two city blocks. Like the growth of the business, the bar and grill's building materials reflect input from the surrounding community: the wood flooring was compiled from area gymnasiums, and the walls are paneled with hardwood from the old All Children's Hospital.
Owner Mark Ferguson continues to fuel his success with more than 70 TVs, classic bar eats, and a calendar filled with live-music and trivia nights. In addition to fans, the restaurant has been known to serve renowned politicians and?according to the Tampa Bay Times?Justin Bieber and Selena Gomez. Perhaps the duo chose the eatery for its paparazzi-curbing underground tunnel, which leads beneath 1st Avenue South to the stadium.