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.
Black's Fish House Grill describes its menu as a marriage of surf and soul. As they prepare sauces to order and make sides from scratch, the kitchen's staff imbues dishes with flavors of the South.
Black Fish specializes in all things Florida, and nowhere is that more evident than its drink menu. Cocktails include the Sunshine State, which includes orange juice and mandarin-blossom vodka, and the Hibiscus, which counts candied hibiscus flower among its ingredients. Brews from nearby SweetWater and Terrapin Brewing Companies are available at the bar, and guests can order from a wine list bursting with warm-weather favorites, such as Flower's Vineyard and Winery's pinot noir and D?cil, a vinho verde from Niepoort.
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.
Roughly translated, "amici" means "friend" or "friendly" in Italian. It's befitting of Amici's Beachside Bistro, where chef-owner David Dashi and his wife, Valentina, go to great lengths to ensure every guest is comfortable, whether they are dining inside surrounded by cozy leather booths or outside on the spacious patio, which boasts dark wicker furniture and a full bar.
Their menu, though not overwhelmingly long, features a wide assortment of Italian favorites, including signature pastas. The truffles sacchetti, for instance, is comprised of cheese-and-truffle-stuffed pasta, fresh garlic, and sun-dried tomatoes in a butter sauce. Away from the pastas, other signature dishes jump off the menu, as well, including the veal amici. That particular dish is saut?ed in a homemade sherry wine sauce, making it more of a treat for your mouth than getting punched by the queen.
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.