How many generations of a family does it take to run a restaurant business? Though that might sound like the set-up for something humorous, working at the family restaurant is actually a regular part of growing up in the multi-talented Abitino family. With three generations of Abitinos overseeing in the front and the back of the house at Tony's Famous New York Pizza, one thing is for sure: there's always someone around to make sure quality always comes first.
Cousins Dom and Carlos lead the team, making sure everything runs like clockwork. Then there's, Dom's dad?known to everyone as Uncle Tony?who oversees the kitchen. Back there, chefs toss pizzas by hand and craft pasta dishes made from Tony's family recipes that are now kept in a safe that requires a fingerprint scan and completion of a Sunday New York Times crossword in order to open. But no no matter who's manning the ovens on any given day, it's making fresh, piping-hot pizzas and special sub sandwiches that's always at the top of this family's list.
For more than 10 years, the cooks at Goombay's in Satellite Beach have specialized in seafood meals that pair perfectly with their beachside locale. Dinners begin with appetizers, which range from bowls of creamy crab bisque to shrimp tossed in wing-style sauce. Entree-wise, Goombay's sticks to regional favorites, including fried shrimp po' boys and tacos loaded with mahi-mahi, steak, or veggies. Of course, palates that prefer seafood without all the bells and whistles can stick to simple platters of steamed local clams or shrimp. Craft brews and an extensive wine selection complement these feasts, which unfold amidst the sound of waves lapping at the shore, which provides a less obtrusive alternative to servers holding seashells to your ears for the entire meal.
Meals at Sumo Japanese Steak House & Sushi come with a show. At tabletop grills, hibachi chefs use vegetables, filet mignon, and lobster as their mediums while they dazzle diners seated around them with acrobatic utensil work and the ability to correctly guess each person?s favorite Renaissance painter. The sushi chefs take a more subdued approach at the sushi bar. With sharp knives in hand, they gingerly slice fish into bites of nigiri and sashimi and artfully roll and dress more than 40 maki. An occasional burst of flame from the hibachi grills sheds extra light on the intimate dining room, which is decorated in traditional accents that include small figurines behind the sushi bar and Japanese-style artwork on the walls.
Cozy booths, bamboo decor, and bright sunlight set the scene for gourmet tropical-fusion meals at Rum Island Grill. Here, Chef Alberto Sierra works with fresh seafood and fruit salsas to create tasty dishes, such as coconut-crusted tilapia and rum-citrus mahi. He also infuses meat dishes with tropical flavors, including onion crested chicken breast with a rum-citrus glaze and pork chops with a honey guava barbecue sauce.
Guests can chow down in one of the dining area's booths or relax at the eatery's two full bars with a beer or a specialty cocktail while watching sports. On the weekends, they can enjoy live music from local acts.
Blue Lemon Cafe quells hunger pangs morning, noon, and night with café cuisine of the sweet and savory variety. The menu of crepes, fruit smoothies, ice cream, and hearty sandwiches won the admiration of Metromix in 2010, earning the eatery a Best Café nod. Like John Wayne’s impersonation of Charles de Gaulle, the café blends American classics with a French twist, inviting diners to sip glasses of wine alongside their cheeseburgers, or dive into Francocentric food such as niçoise salad and quiche Lorraine. Between lime-green walls, circular tables and streamlined eggshell-white chairs create a hip, laid-back atmosphere permeated by free WiFi.
Though he boasts a culinary background in French cuisine, Chef Ratib uses his expertise as a springboard for regionally inspired recipes. He enhances fresh seafood and thick steaks with Caribbean spices and exotic flourishes, such as honey sriracha sauce, while paying homage to his roots by spelling out popular French expressions with drizzles of beurre blanc and hollandaise.
At meal’s end, dining companions can retreat to the wood-paneled wraparound bar for cocktails, or shimmy across the adjacent dance floor whilst being serenaded by live musicians.