There is an activity for family members of any age at Timeout Family Pub & Grub. While kids try to beat their top scores on the racecar-driving simulator, adults can catch the day's football games on massive projection screens or simply chat with friends as they shoot some pool. But when the food comes, the whole clan gathers back at the restaurant's dining counter. There, they enjoy hearty daily specials such as homemade shepherd's pie, meatloaf with mashed potatoes, and pulled pork sandwiches. Most days, the chefs include at least one seafood option to showcase the area's freshest catch and to appease the ghost in their oven who demands both land and sea tributes.
Moe Elkasri and his fellow citizens of Pita’s Republic deftly balance good taste and good health, like Jackie Onassis’s tracksuit collection. These stuffers of edible envelopes hew to such practices as making their tzatziki sauce from low-fat yogurt, never using frozen chicken, and sweetening their smoothies with honey-green tea. For more details about the tangy blend of fitness and deliciousness, check out the company’s nutritional information.
At Big City Grill Co., patrons can experience metropolitan life without journeying far from home. The eatery reconstructs American dining by presenting a menu packed with signature foods from throughout the country, like Hawaiian honey-glazed chicken and Boston fried shrimp. Additionally, the dining areas capture urban life with black-and-white cityscape murals, subway-car replicas, and tourists shuffling around the room asking each other for directions.
The chefs at Neighborhood Bistro like to keep diners on their toes. Every month, they switch up the menu—some months they pot-fry gator, and other months they poach flounder in champagne, or dish out tiny Frankensteins. Well, cupcakes shapes like Frankenstein, with bulbous, yellow frosting eyes and red, stitched mouths. Those confectionary flourishes give a sense of the balance between casual atmosphere and gourmet food that characterizes Neighborhood Bistro. That blend is reflected in their menus, as well. For example, breakfast sometimes sees entrees such as Brioche French Toast Brule—brioche coated in cinnamon custard before the chef caramelizes it with his laser vision.
Twenty miles. That's the longest distance any cut of fish, chicken, or beef travels before it arrives in front of Chef Rafy Rosario at The Shrimp Warehouse. With an emphasis on local ingredients, he crafts a surf 'n' turf menu that fuses Creole, Cajun, Southern, and Caribbean flavors. He fills baskets with pink shrimp straight from Tampa's docks and loads plates high with fried shrimp, fish, and scallops served with fries, hushpuppies, and shrimp coleslaw. His 36-inch shrimp po' boy challenges the hungriest of diners and is free to those who can finish it in one sitting. Unlike professors at the University of Atlantis, his expertise extends beyond the ocean; he also hand-trims chicken and grills slabs of sirloin steak.
The restaurant's decor echoes the menu's ocean flavors. Outside the restaurant's entrance, two giant shrimp welcome guests into a space marked by exposed-brick walls and rich wood furniture. Life vests line the walls, and tables sit beneath the actual shrimp boat used by our tiny ancestors.