Founded nearly 25 years ago on a frozen foundation of nonporous, 5-degree granite, Cold Stone Creamery has blossomed into a nationally recognized ice-cream parlor distinguished by its daily creations of sweet treats. Fruit, nuts, and candy collaborate with ice-cream flavors such as french vanilla, sweet cream, and cake batter to manifest a signature sundae or a personalized creation made to match customers' tastes and 5th-birthday-party footage. Smoothies and shakes sate sippers, and fruity sorbets, nonfat ice creams, and tangy frozen yogurt satisfy the need for healthy indulgences.
The staff at Fro-Yo Yogurt oversees an expansive, self-serve dessert bar teeming with 15 rotating frozen yogurts and more than 70 toppings. Guests swirl low-fat, dairy-free, and sugar-free yogurts into their cups, burying such gourmet flavors as pistachio, pumpkin pie, and chocolate in as many toppings as they like. Spoons clatter in dishes of fruits and candies, ideal for topping the desserts or putting into your gas tank if you have a crush on a mechanic. Ice sings against glasses and steam hisses as baristas in the shop craft cappuccinos, macchiatos, and smoothies, as well as tea drinks and indulgent dessert-inspired coffee frappes.
The grams of protein add up at Kally K's Steakery & Fishery, where the staff serves a surfeit of burgers, seafood, and steaks. Though the menus at the eatery's two locations differ slightly, they both showcase salmon, shrimp, sole, crab, scrod, and hefty portions of new york strip steak and roast prime rib of beef. The Spring Hill location's specialty is a baked fillet of flounder stuffed with shrimp and crabmeat au gratin. Both locations feature a salad bar for patrons who are 1/16 brontosaurus.
John Pappas didn’t know much English when he first arrived on American soil, but he did know the secrets of cooking excellent Greek cuisine. The native Greek passed on his recipes and expert techniques to his son Nicholas, who would go on to open his own Mediterranean restaurant—Greek City Cafe.
Deep in his restaurant’s kitchen, Nicholas and his chefs fold juicy meats and fresh vegetables into a variety of Greek-inspired paninis, wraps, and salads. They layer pitas with juicy slices of shaved lamb and beef before adding dollops of flavorful tzatziki and creamy greek dressing. To craft specialty pizzas, the chefs shower soft pita shells in mixed cheeses, diced tomatoes, and grilled chicken. When discussing these dishes with a reporter from Westchase Patch, Nicholas explained, “We take a mainstream item and put a Greek twist to it. I make them feel comfortable, but when they taste it they realize they've never experienced that flavor.”
In the casual dining room, where sunlight streams onto soft blue and green walls, guests can linger over their last bites of these inventive eats before ordering desserts such as baklava. Countertop seating surrounds a lush olive tree in the center of the room, which was imported from Greece and lives off of sunlight and Greek wine.
Guarino's crafts flavorful stone-oven-baked pizza from hand-tossed, fresh dough bedecked with house-made sauce. The restaurant's crusty canvasses—available in ranch, Cajun, parmigiana, and garlic-butter flavors—serve as the ideal medium for creative connoisseurs perfecting customized mozzarella masterpieces ($8.95/medium, plus $1 per topping). Patrons can also choose from specialty pies, such as the roasted-garlic shrimp pizza topped with a host of edible ornaments, including sun-dried tomatoes and fresh basil ($17.95). Guarino's slings a variety of Italian entrees and hot and cold sandwiches, such as the foot-long chicken parmigiana hoagie ($6.95) and the smaller-than-a-breadbox cuban panini, a meaty mound of salami, ham, pork, and swiss cheese ($6.95). Delivery and dine-in options nourish on-the-go noshers and garlic-immune vampires alike.
For more than two decades, Pit Boss Bar-B-Q has been quelling ravenous appetites with sweet barbecue bites and taste bud-tickling barbecue sauce in a casual dining atmosphere. Treat noses to the sweet aroma of oak-wood seared meats, which swirl around feasters as they enjoy meals from the poker themed menu. Please palates with comforting dishes such as the platter of pork or beef topped with Pit Boss Bar-B-Q sauce and served amongst grilled texas toast and a choice of two side dishes such as fried okra and collard greens ($9.99). Knock out unruly stomach grumbles with the black jack, a spicy sausage blanketed by red onions and green peppers and delicately balanced within a house of hot-wing-shaped cards ($6.49). Raise the stakes of any grub time game by adding a side bet of the baked beans, creamy coleslaw, or red-skin potatoes ($1.49).