There are only 417 associate fellows of the American Academy of Implant Dentistry. University Dental Care’s Dr. Samir Ruvinov is one of them. He and Dr. Shirley Dillard combine 46 years of experience, and they put that experience to work delivering patients the most comfortable and pain-free treatments possible. To do that, they employ the latest tools available to them, such as rotary endodontics, which is an electrical handpiece that allows them to accomplish root canals more efficiently and with less discomfort. They also capture 360-degree views of the mouth, head, sinuses, and bones with Panorex, giving them the advantage of identifying oral-health concerns with greater ease than standard x-rays. Specializing in everything from implants to whitenings and Invisalign’s clear plastic teeth aligners, they perform all manner of general, surgical, and cosmetic dentistry—unlike a Blu-ray edition of C-SPAN’s Book TV, their technology does not go to waste. For patient convenience, the dentists offer Saturday office hours and online appointments.
Stepping into De Palm Tree Restaurant is like stumbling into a portal and ending up in the Caribbean. Exposed-brick walls give way to decorative support beams that end on a vibrant crimson ceiling, recalling a beachside cabana fanned by ocean breezes. Flecks of culture spread across the walls as well, from a framed collection of Jamaican dollars and a national flag to portraits of Bob Marley and metallic replicas of tribal art. But as in Jamaica, the community at De Palm Tree Restaurant forms around the food.
Feasts of fragrant, spicy curries, flaky fish, and hearty bean stews follow frosty glasses of ginger beer and freshly squeezed fruit juices. The menu’s rum cakes, stuffed pastries, seafood, and plantains reflect the lush, tropical landscape of Jamaica, with its abundant fruit trees, teeming oceans, and waving fields of jerk-chicken plants. Well-known dishes such as tender jerk pork or curry chicken anchor the offerings, whereas exotic island delicacies such as akees and saltfish, oxtail stew, or spicy pickled escovitch fish tempt adventurous diners.
A longtime tennis player, Mark Platt began teaching the sport as soon as he graduated from high school. However, after a brief period of instructing at local country clubs, he realized that his heart wasn’t in the work. The country clubs catered to intermediate and advanced players, and Mark wanted to teach beginners. In the absence of a satisfactory beginning tennis program in the area, he founded Mark Platt’s Beginner’s World Tennis in 1984.
As a tennis instructor, Mark has won numerous awards from such prestigious publications as Tennis Pro and Tennis Industry, according to the St. Louis Business Journal. Specifically geared toward beginners, his program combines lessons with special events including camps, leagues, and parties designed to encourage socializing—so far, his program has spawned 53 marriages. He and his small staff have big plans for the beginning tennis world; this year alone, they expect to introduce 10,000 adults, children, and marionettes to the sport.
Memorialized in paint, ancient Greeks dressed in flowing togas dance beneath the arches on the walls at Momos Ouzaria Taverna. At adjacent tables and pillow-lined booths, dining companions share small plates of Greek cuisine, such as the pan-seared bay scallops in tomato-garlic basil white wine sauce. Other small plates include traditional lamb gyros with feta and tzatziki sauce and grilled shish kababs. The focal point of the main dining area is a flickering fireplace bearing a tile mosaic of a satyr peaking from behind a tree, impatiently waiting for a beautiful sunbathing woman to dive into the river so that he can steal her bowl of hummus. Nearby, bartenders serve drafts and bottles of domestic, imported, and craft brews; mix shakers filled with signature martinis; and decant glasses of ouzo, the traditional Greek liqueur known for its herbal and anise flavors.
The 200 bottled beers and 55 beers on tap at Cicero’s pour into pint, tulip, and chalice glasses in a range of earthy colors. Old Rasputin fills glasses, a fine head set off against the nearly black beer brimming with coffee notes. The beer menu changes weekly, and the more serious brew hounds can attend Cicero’s beer school to taste, discuss, and learn all about several beers at each class.
Live performances fill the eatery with the sounds of twanging guitars nearly every night. The menu brims with pastas and burgers like a romance scene written by a hungry novelist, and cooks top pizzas with cream cheese, buffalo sauce, three types of sausage, and other ingredients. A game room features a 101” HDTV.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.