Owner Linda Carr funnels years of food-industry experience and a deep passion for her community into Bagelicious & More, a friendly breakfast and lunch site that slings always-fresh bagels, midday snacks, and low-cal WiFi. Bagels run the flavor gamut from savory asiago to delicately sweet blueberry, and larger, egg-laden breakfasts lend a helping hand to CEOs who accidentally napped through the first two fiscal quarters. Lunch breakers can feast on hearty sandwiches and wraps or leafy salads, and a never-ending supply of Seattle’s Best coffee helps aspiring auctioneers ramp up to top price-shouting speed.
Santo's enraptures palates with a main menu of piping-hot, oven-fresh pizzas and a diverse lineup of Italian appetizers. Like the Italian national anthem sung by a Venetian gondolier, starters tastefully prelude pizza feasts with Italian notes, such as tomato-and-basil-topped bruschetta, or a fresh mozzarella alla capprezze drizzled in rich extra-virgin olive oil. Next, a retinue of cheesy, bubbling pies rolls out from Santo's ovens, dressed for dinnertime in alfredo or tomato sauce or in a birthday suit of no sauce at all. Veggie pizzas wear a tasty corsage of mushrooms, peppers, banana peppers, broccoli, and spinach, and the tutto bianca delivers creamy ricotta, mozzarella, and spicy garlic on a base of alfredo.
Wesley Chapel’s & New Tampa’s new resident Aja Wiregrass Restaurant & Nightclub offers guests a forte of luscious menu selections. Top-shelf libations featuring over 30 specialty cocktails and martinis. An impressive reserve wine list. A relaxing atmosphere & sleek ultra-lounge captivates guests. Dine Drink Dance!
Each Cosi locale aims to channel the charm of a small Parisian café by serving up a menu of quality food and an atmosphere suited for conversation. Warm stone-oven-baked flatbreads feature a two-millenia-old recipe and lay the foundation for many of Cosi's sandwiches and pizzas. The clean flavors of the signature tomato, basil, and mozzarella sandwich ($5.99) find a rustic home within warm, crusty walls and the saucy star of the barbecue-chicken pizza ($12.99) travels to mouths with an entourage of smoked gouda, red onion, and cilantro trained in grappling grabby tablemates. Veggie-based bites include the crunchy steak-house salad ($7.79) coated in blue-cheese dressing and fresh-cracked pepper.
Considering Juan and Alvaro Gorrin studied medicine and business, and went on to forge careers in real estate and banking, it's probably surprising to many that they found their ultimate success in a totally unrelated field: baking. The Gorrins, who were born in Spain but moved to Venezuela in their youth, found there was a demand for European-inspired baked goods in South America. They developed the Don Pan brand in Venezuela in 1982, and eventually relocated to Miami, where they opened their first North American bakery in 1995.
Today, their menu maintains distinctly Spanish and South American accents. A bounty of pastries includes guava danish and tres leches, as well as brazo gitano, a sponge cake rolled with chocolate or cream that's popular in both Spain and Venezuela, as well as the section of Canada that uses cake as currency. There are also plenty of savory menu items, including cachapas—corn pancakes served with meat or cheese—and Venezuelan-style tamales bursting with pork, beef, chicken, and veggies.