The Spice & Tea Exchange treats taste buds and olfactory sensors to a smorgasbord of hand-mixed seasoning blends and gourmet steepables. Freshly bagged daily, custom-concocted blends and rubs, such as the Moroccan blend or the tandoori seasoning, enliven dull dishes with worldly flavors. Massage Butcher's Rub ($4.29–$16.80) into steaks, burgers, and stressed-out cows prior to grilling for extra-zesty grub, or sprinkle it upon vegetables to confuse carnivores into eating greens. More than 170 spices create piquant provisions sure to tantalize taste buds, including beer powder, a nonalcoholic dehydrated version of the popular brew ($4.89–$19.17), or Dutched cocoa, a mellow chocolate suitable for sprucing up warm beverages or supplying and army of microscopic confectioners ($3.89–$15.25). Sprinkle maple syrup granules ($4.29–$16.82) onto ice cream, fruit salad, or other sweet treats to enhance saccharine delights with a hint of nature.
Galactic Frozen Yogurt self-serves six flavors of frosted treatery, with three swirled varieties for deliberate desserteers who have a hard time choosing between froyos (normally $0.45 per ounce). The shop's non-fat, low-calorie, and cholesterol-free yogurt packs a nutritional punch, enlisting calcium and probiotics to aid in digestion. Decorate dessert with more than 30 toppings like fresh fruits, nuts, cereals, candies, and cookies. Taking its cue from the Jetson's summer home in the Hamptons, Galactic festoons its sleek space with midcentury modern seating and a space-age paintjob. Galactic Yogurt is open late from 12 p.m. to 10 p.m. Sunday through Thursday, and 12 p.m. to 11 p.m. on Friday and Saturday.
Chef Thomas blends fresh, local produce and spices into colorful, stick-centered concoctions ready to greet taste buds in need of flavorful resuscitation. Achieve brain freeze without embarrassing yourself on Jeopardy by exploring chilly inventions ($3.50) such as the popular pineapple cilantro or an oxymoron-inspired frozen mexican hot-chocolate pop with cocoa, cinnamon, and cayenne pepper. The Banilla Vanana captures pureed bananas in a Madagascar-vanilla embrace, and the refreshing cucumber-lemon-mint pop gives summer heat an elegantly cold shoulder. Chef Thomas flash-freezes his amalgamations in less than 20 minutes, giving the popsicles a smoother, softer texture. These icy indulgences pack a variety of vitamins, making them a far healthier snack alternative to butter on a stick and cheeseburger-ice-cream sandwiches.
Barnacle Bill’s menu supplies aquatic fare fresh from the Atlantic as well as terrestrial eats and homemade desserts. Begin dinner with the tomato based minorcan clam chowder spiced with local datil peppers ($3.59 for a cup, $4.59 for a bowl) before sending seafaring taste buds to the sweet-and-savory shores of the caribbean mango mahi mahi, grilled and topped with fresh mango salsa ($12.95). Land lubber grub such as the 7 oz. blackened sirloin steak, spiced and topped with blue cheese crumbles, keeps palates high and dry and safe from the threat of mutinous molars.
Acapulco Mexican Restaurant attracts throngs of pepper-tolerant teethers with its hearty fare, family-friendly atmosphere, and picturesque views of Matanzas Bay. Try a veg-centric or meatavore- friendly burrito supreme ($9.95), or hunker down with its fried cousin, the chimichanga ($9.95). Service is always as friendly as early-period Mr. Rogers, before he got ornery in 1991, and diners can head outdoors for sight-soothing views of Matanzas Bay and Castillo de San Marcos. Peruse the menu before heading in for tortilla-wrapped dining deliverance.