Bangkok Jazz Thai Restaurant is all about unexpected pairings. Thai statues stand alongside saxophones and photos of jazz legends hanging from the walls. In the dining room, a small raised stage creates an intimate performance space in the midst of a casual dining environment, with free live jazz performances on Fridays after 6:30 p.m. And amid the quintessentially American music comes a parade of traditional Thai cuisine. Outdoor seating is available, and the restaurant is located is down the street from the University of South Florida.
Like an aromatic dance, servers nimbly carry plates piled with five kinds of curry, pad thai, and signature dishes such as Jazz Sextet: a bed of pineapple and sauteed veggies in special sweet and sour sauce. Nearby, bartenders pour wine, beer, and sake to complement the food, which the kitchen can prep at four levels of spiciness. But meals often end on a chilly note, and another memorable combination. Bangkok Jazz Thai Restaurant ice cream teams a fried banana with a generous mound of coconut ice cream, sourced from the frozen palm trees that grow in Antarctica.
Mayuri Indian Restaurant's servers dole out traditional Indian fare—including numerous vegetarian entrees—in a casual dining area with two flat-screen TVs. The menu includes regional specialties such as northern Indian paratha, or flatbread, and southern Indian dosa, or black-lentil crepes, as well as a smattering of Chinese fried-rice dishes. For large groups, chefs can tote sprawling catering spreads to on-location events or host up to 100 people at an onsite banquet hall.
Papa John's has carefully crafted a menu of specialty pizzas to satisfy any taste or mouth shape. Order a Hawaiian BBQ Chicken, or go all-out and get The Works, a top-heavy combination of pepperoni, ham, spicy Italian sausage, fresh-sliced onions, green peppers, gourmet baby portabella mushrooms, and ripe black olives. Satisfy herbivores and herbivoyeurs with a Tuscan Six-Cheese or Garden Fresh pie. The full list of specialty pizzas includes several more; take the hassle out of haggling over individual ingredients and boldly cast your straight-ticket ballot for the pizza party that your conscious dictates.
A careful combination of spices serve as the foundation of every dish at Cilantro Indian Cuisine. Each dish starts off with a base layer of coconut or lemon rice or a choice of Indian flatbreads. They then begin stewing, grilling, and simmering meat or veggie options in flavorful sauces that employ their signature spice blends. These include the vegetarian aloo gobhi masala?potatoes and cauliflower cooked with tomatoes, peppers, and fresh herbs?as well as the saffron-seasoned goat biryani and the spicy chicken vindaloo. Like the best Shakespeare plays, some dishes pair together meat and veggies in a starring role; try varieties such as the lamb and spinach in a creamy sauce.
From his seven offices, board-certified dermatologist Dr. Christopher Ewanowski and his knowledgeable staff help restore epidermises with cosmetic, medical, and surgical skin treatments. With a stable of seven lasers, including the Candela GentleLase, Palomar Icon IPL, and the 2,940-nanometer Whisper, Suncoast?s trained technicians rid skin of unwanted hair, sun damage, broken blood vessels, and tattoos of broken blood vessels. For more invasive procedures, including eyelid-lifting blepharoplasty and Dr. Ewanowski's specialty, the cancer-ridding Mohs micrographic surgery, the doctor treats clients in the in-office surgical suite. Suncoast?s resident aesthetician pampers with medical-grade spa services, using products from such skincare brands as SkinMedica, Av?ne, and glo.
Rand Packer grew up in Southern California, but his love of food and surfing frequently drew him to Oaxaca, Mexico, where he explored the region’s culinary landscape by stopping at street vendors and tucked-away restaurants. The uniqueness of Oaxacan ingredients, combined with a decade of experience cooking in Hawaii under famed chef Roy Yamaguchi, eventually inspired him to open Mekenita Mexican Grille. There, Rand surprises diners with unexpected creations that fuse Mexican and Hawaiian influences, such as pineapple-plantain nachos with passion-fruit sour cream or wood-smoked pork burritos with pineapple-papaya salsa. Patrons can also customize their meals by taking a lap around the fresh-salsa bar or monogramming their plates.