After moving from Greece in 1950, the six Fotopoulos brothers turned their hard-won earnings into the first of 12 ABC Pizza locations in 1966. From its humble beginnings in Connecticut, the chain grew to serve central Floridians and vacationing time travelers a menu of build-your-own pizzas topped with gourmet ingredients such as crab, feta, and shrimp, as well as preconceptualized specialty pies festooned with meats, seafood, and Mediterranean morsels. Hearty grinders and Italian pasta dishes share menu real estate with Greek delicacies including gyros, spinach pies, and grape leaves stuffed with shredded pages of Plato's Republic.
Unlike traditional hair salons that stock scissors and shears, Blowbar Express bedazzles hairdos solely through the artful method of washing and blow-drying. Under the tutelage of a blow dryer, follicles can accomplish a number of hair-defying feats that include curling, straightening, and climbing Mount Kilimanjaro. Peruse the salon's full list of services to find a blowout style that matches your needs. Today's deal is not valid for the "all done up," "curling iron," or "little girl" hair services.
For Las Vegas Cafe owner Francies Vega, cooking is about putting smiles on people's faces. So when she designed her menu, she didn't stick to just one cuisine, but instead incorporated all the dishes that make her happy. The result is a fusion of Cuban and Italian recipes such as chorizo spaghetti, vegetable breakfast crepes, and Cuban-style fried rice sprinkled with ham, peppers, and eggs. Vega's signature dish is the chancellor fish fillet stuffed with ham and cheese and fried until it's as crisp as the first day of autumn.
Chefs at La Casa Della Pasta embellish pastas, gnocchi, and desserts made in-house with handfuls of imported Italian ingredients, including eggplant and mozzarella. As owner Enrique Tangari told the Tampa Bay Times in 2011, "I import everything, flour, water, tomatoes, cheeses … to make any kind of pasta dish you want, on the menu or not." His commitment to imported flavor also extends to the restaurant's drink menu, which features wines made from such traditional Italian varietals as pinot grigio, sangiovese, and nebbiolo, as well as beers with suspiciously small amounts of fermented grape juice.
When you walk into John Rolfe Tobacco Company, one of the first things you'll notice is the large humidor to your right. The glass structure is stocked with dozens of internationally curated cigars, lined up neatly in handsome display cases bearing brand names such as Davidoff and Flor de las Antillas.
And while cigars get top billing here, it's far from the only card in John Rolfe's deck. Folks stopping in for a smoke might be entertained by anything from their reflections on the flat-screen TVs to live jazz music, all while dining from a menu of Middle Eastern dishes such as spinach and artichoke pies. The leather couches situated around a fireplace mantel invite groups to linger, and those who do can pair their cigar with craft beer or imported wine.
The Bricks serves up a menu of unconventional comfort cuisine in a laid-back, edgy setting. Taste-bud-teasing starters such as the kinky tuna, a wasabi pea and pistachio crusted ahi, seared rare and topped with lemongrass cream ($12), segue finely into main courses such as the bird and pig sandwich, which nestles its tastily terraformed layers of roasted chicken, bacon, brie, crispy apples, and agave nectar between Hawaiian sweet bread ($8). Alternately, the amsterdam clothes a naked baguette with a delicious ensemble of crunchy organic peanut butter and melted, smoked gouda ($5). Feel free to customize your own crusts by mixing and matching breads, spreads, and toppings at the peanut butter bar ($3–$4.50).