With a history that dates back to early-20th-century Chicago, Landers Steakhouse now introduces Tampa townies to dinner and lunch fare hearty enough to withstand the Windy City. Dinner centerpieces include the 20-ounce T-bone ($19), the aged 7-ounce filet mignon ($17), and the twin coldwater lobster tails ($22), which finish each others’ sentences and have an identical taste in overalls. During lunch, steaks coexist with lighter fare, such as fried grouper sandwiches ($9) and vegetarian wraps ($6). Landers’ efficient staff can also deliver cocktails, such as caramel appletinis ($9) or vodka-infused french-vanilla lattes ($8), both of which loosen tongues in time for yodeling contests that determine who gets the check.
Gelateria del Duomo siphons authentic Italian culinary culture directly into its artisan gelato and handcrafted espresso drinks. As pairs or quartets stroll into the store, alluring espresso aroma piques noses' interest, and 20 flavors of creamy treats—one for each second science has proven it takes to order gelato with gelato already in the mouth—lie in wait within a gleaming glass case. Each made fresh daily with a combination of natural and imported Italian aliments, the gelato varieties reflect both authentic Italian and innovative modern flavors. Crumbled cookies star in the biscottino, and the salted-caramel flavor delights palates with its complexity. Dive into chocolaty possibility with flavors that add spicy heat, ginger, and orange to the classic favorite. Commiserate on shared favorites, or coerce friends to order something different for adventurous gelato swapping and more flavorful food fights.
One taste of the 24 rotating flavors of premium homemade gelato—including reliable standards of vanilla, chocolate, strawberry, and stracciatella, along with a bevy of other possibilities—and you will understand why public-service announcements insist that eating gelato is like tasting ice cream for the first time, every time. Unlike the black-market gelato dealers littering the streets with heaps of dishonorable fake frozens, the staff at Swirls uses the top-of-the-line Carpigiani equipment to make authentic, all-natural gelato with techniques learned from world-renowned gelato expert Luciano Ferrari. For an even-lighter frozen treat, the homemade soft-serve frozen yogurt is 98% fat free, and the sorbetto is fruitastically fresh.
Inside the Italian-inspired café of Coffee Evi, information on the origins of the coffee bean line the walls, charting its journey from the first coffee houses in Turkey to the cup holders of today's flying cars. Telltale drips of an espresso machine harmonize with the genial chatter of patrons who nibble croissants and gluten-free baked goods. The current cast of brews is scribbled across a chalkboard menu, with featured players such as turkish coffee, iced drinks, and hot teas.
To maintain the quality of each cup, Coffee Evi's husband-and-wife owners work with the local Kahwa Coffee Roasting to source all of their coffee blends. They also use Mighty Leaf tea bags, which, like all of a gingerbread man's possessions, are biodegradable.
Following the route of Norwegian explorer Thor Heyerdahl and his raft, which shares the restaurant's name, Kon Tiki's menu boldly unites the distant neighboring cuisines of South America and Polynesia. Taste buds take off on their own transpacific trek with such appetizers as tiki tuna tartare ($11), Mexican-style edamame ($5), and short-rib nachos, with crispy won-ton pontoons balancing braised beef, queso blanco, pico de gallo, and a Sriracha-aioli drizzle ($10). Supper ship-hands and migrating dolphins alike will throw ration requirements to the wind when main courses appear, such as the green curry fury, a tortilla pizza crowned with green-curry chicken, tomatoes, crumbled queso, and jalapeños ($11), or an herbivorous helping of sesame- and pumpkin-seed encrusted tofu ($16). Kon Tiki's flavor-infused teas and cocktails provide spicy after-dinner palates a tasty alternative to chewing on a fire blanket for heat relief.
Berryism's menu offers frozen yogurt and a wide array of accessorizing toppings, as well as smoothies. There are always three flavors on constant tap (original tart, wildberry, and chocolate) as well as a rotating flavor of the week. Cup sizes range from kids ($1.99) to large ($5.79). You can also pick up a fresh quart for $9.99. Toppings are $0.95 for the first one and $0.35 for each additional. Dress your creation with a variety of seasonal fruits, such as pineapple, mango, banana, or kiwi, or choose a perennial topping such as Oreos, Gummy Bears, chocolate pretzels, or granola. Sip a savory smoothie ($4.25 for a small, $4.95 medium, $5.65 large) to avoid the complications of managing unpredictable spoons. Satiate a sweet tooth with a peanut-butter banana smoothie with chocolate yogurt, or boost your fruit intake with a tropical fruit smoothie featuring original tart yogurt, mango, pineapple, and oranges.