Baja Tavern's fresh menu showcases Florida seafood and salsas made from seasonal fruits and vegetables. Underwater treasures star in appetizers such as Bang Bang shrimp ($8.95), which are fried, tossed in a spicy chipotle sauce, and shot out of a small cannon on to plates. Entrees including the pan-fried tilapia ($12.95), a mild white fish with a flaky texture coated with parmesan breading, sate sea-faring appetites. The signature big fish burrito ($8.95) showers baked white fish in chipotle tartar sauce before dressing it in a flour-tortilla tuxedo for a tableside date with homemade chips and salsa. For land-locked appetites, culinary craftspeople slow roast marinated pork to craft caribbean pulled-pork sandwiches ($6.95). While enjoying the atmosphere or engaging in post-dinner staring contests, patrons treat taste buds to island-themed drinks from the bar.
At Bogey's & Stogey's, an impressive arsenal of cigars, cloves, cocktails, and luxury smokeables surrounds customers as they relax in a cozy lounge area. Amid wispy tendrils of fragrant smoke emanating from pipes and hookahs, patrons challenge each other to games of silver strike bowling, chess matches, or breath-holding contests. As 15 glistening brass taps dispense craft suds behind the bar, karaoke sessions each Wednesday, Sunday, and every other Friday draw crowds of amateur ballad belters. A walk-in humidor enshrines countless varieties of luxury cigars, and connoisseurs can upgrade their smoking accessories with the store’s selection of cutters, lighters, and portable humidor containers.
Vintage 56 has been described as a tapas and wine bar. The décor is contemporary, with indoor and outdoor dining, cloth napkins and modern art, with music that is fun but not intrusive. The bar offers 56 martinis and a good-sized wine list and the menu features a touch of Mediterranean flair with a little Asian spice!
You might notice every group eating a different dish at Crispy’s Beer & Wine Bar. That’s because the bar has BYOF policy—that’s short for bring your own food—which lets guests soak up the 39 craft brews on draft without having to snack on bar peanuts. This policy inspires patrons to linger over pints of hoppy Dogfish Head 60 Minute IPA or bottles of fruity Belgian Kasteel Rouge. The deep brown of Gulden Draak hints at its potent Belgian flavor and alcohol content, and light flits easily through the wheat-golden color of Paulaner Hefeweizen. Televisions overhead chatter, providing updates on athletic events or how scary the weatherman says thunder will be this weekend. Those who didn’t bring food snack on the bar’s small selection of locally produced appetizers and desserts such as chocolate-covered potato chips and beer brittle.
At Chillin the Most, chef Steve Brust begets a spread of hearty, refined American eats mixed in with what the restaurant calls "HealthyLicious" options. Inside three separate dining areas–each outfitted with a different atmosphere, and different music–visitors take on grilled ahi tuna, or grilled cheese sandwiches bolstered by beer-braised shredded short ribs. A wide drink selection headlined by 24 beers on tap accompanies meals, as does live entertainment throughout the week including dance parties and live bands.
Uncle Mick's Bar & Grill sates appetites with a menu of comforting bar fare and cold brews served in an upbeat, lively atmosphere peppered by live music and pool. Twosomes turn high-fives into high nines with orders of four fried chicken fingers eager to dip into buffalo, honey-mustard, or barbecue sauce. Meaty mouthfuls include the signature Mick burger, an 8-ounce patty char grilled to order, topped with lettuce, tomato, onion, and pickle, and served with chips or coleslaw, and further toppings can be added for an additional charge. Quartets of rumbling stomachs can quiet down with hot or cold sandwiches, such as the blackened open-face prime-rib sandwich, which accompanies fries, coleslaw, jus, and horseradish sauce that causes more nostrils to flare than an international talent search for the best mule impersonator.