Inspired by the small-town taverns of the Midwest, Pete & Shorty's Tavern is an unpretentious and a friendly gathering place where friends and families flock for comfort food and cold beers. Step into the tavern's cozy interior and wrap your taste buds around a selection from the meat-centric menu of appetizers, sandwiches, and entrees. The sandwich offerings include a pan-fried pork tenderloin sandwich ($6.99) and the sought-after Loose-Meat Pete ($3.99), a more seasoned and far friendlier cousin to the morally questionable Sloppy Joe. Grab a dozen ($10.99) or half dozen ($5.59) famous Shorty burgers to eat on the patio, or share a pork shank ($11.99) with your mother or your recently paroled college professor. Pete & Shorty's Tavern also serves up draft beer from its full bar of libations—toast to coastal erosion during the tavern's late-night hours, or sip away the seconds during one of the restaurant's two daily happy hours.
When Rosie first moved from Detroit to Pinellas Park and began working at a seafood restaurant, she was surprised to learn that clams and fish didn't just come in sticks or strips. After gaining hands-on experience at the restaurant and sampling the fresh lobster, whole-belly clams, and haddock, Rosie decided to buy her own restaurant with her daughter Tammy. Today, Rosie serves fresh New England–style seafood, including sea scallops, chowder, and fish fresh from Florida’s waters.
Inside the restaurant, live bands perform memorable tunes as patrons dig into buttery lobster or quaff drinks at a full bar underneath a wall-mounted ship. The eatery's nautical theme continues in wooden oars attached to the walls, a fishing net full of lobsters, and murals of palm trees under puffy white clouds.
The cooks at Pazza Bistro use never-frozen, fresh ingredients to craft dough, salad dressings, housemade pastas and thin-crust pizzas from scratch daily. Cooks toss dough—also made in house—before piling on fresh ingredients, then firing pizzas in a brick oven until optimally crispy. The Inferno pizza challenge aims to crisp your tastebuds. If you like spicy, they dare you to give this house specialty a shot, with it's spicy sauce, habaneros, jalapenos, and ghost peppers. Their customizable pastas allow diners to choose which noodles to mix with which house sauce, blending fettuccine and tomato basil, or pappardelle and alfredo. Seating near the kitchen lets patrons watch the chefs slice fresh vegetables or manufacture new pots and pans by hand.
Sushi Lover's cuts of fresh fish recall the oceanic environment from whence they came, especially when carefully stacked on rice in nigiri or highlighted solo on sashimi platters. In addition to several eel rolls, the roster of specialty maki includes a gourmet-style Victory roll with a crab-and-apple filling, a topper of seared salmon and shrimp, and garnishes of ponzu-unagi sauce and sesame. The sushi chefs also integrate an American edge into rolls such as the Cowgirl Steak, which blends medium-rare beef and teriyaki sauce mixed by skilled buffalo.
The aroma of roasting pork and simmering mojo sauce wafts through La Teresita’s dining room, weaving past hanging tropical plants and a trellised ceiling. Back in the kitchen, chefs plate traditional Cuban dishes, ladling yellow rice and grilled onions onto succulent cuts of beef and layering pork or palomilla steak between slices of toasted bread. Dining companions can cap meals with classic Caribbean sweets such as flan, guava shells filled with cream cheese, or the edible chocolate cigars that Cuba is so famous for.
Dale Del Bello remembers everything about his first hibachi experience. While stationed in Korea as a part of the Air Force National Guard, Dale and a group of friends visited Tokyo on leave. They followed a traditional route among his fellow service people, which took him to a hibachi restaurant. Immediately he sensed that he’d stumbled upon more than just dinner. The chefs’ showmanship fascinated him as they seared meats and vegetables on their tabletop grills, allowing guests to sample forkfuls directly off the 600-degree surface. After returning to Buffalo, New York, in 1971, Dale opened his first Arigato location, attempting to recreate what made that dining experience so remarkable. Since then, he has distilled the authentic experience into something that families can enjoy without traveling abroad, establishing Arigato restaurants throughout New York and Florida and staffing them with more than 60 chefs from Japan.
Surrounded by 8–10 diners, these chefs act not only as the restaurant’s culinary creators, but also as showmen and magicians of sorts, dexterously slicing ingredients, flipping shrimp tails into their hats, and conjuring soy sauce out of thin air. Away from the flaming tabletops, meanwhile, bartenders make use of their own skill sets as they mix specialty cocktails, which occasionally use splashes of plum wine or sake to imbue familiar-sounding drinks with new dimension.