Restaurants in Winter Garden

Although Pinkberry boasts more than 170 locations across four continents, every store demonstrates a similar commitment to re-creating the same highly guarded recipe. Beginning with nonfat, hormone-free milk, the frozen-yogurt artisans incorporate live and active cultures into the mixture, creating a frosty kosher treat with a pleasant yet natural tang. This original yogurt is always available, but staffers also concoct new seasonal flavors throughout the year. Additionally, they allow customers to accessorize the tightly swirled servings of yogurt by adding gourmet toppings from the selection of more than 30 possibilities, which includes natural honey-almond granola and italian caramel as well as seasonal fruits, which are cut fresh every day with a NASA laser.

The smell of sizzling Vienna Beef dogs emanates from a cheerful Chicago-style stand. Frankfurters showcase mustard, relish, tomato, chopped onions, sport peppers, pickles, and celery salt in the renowned Chicago tradition, as 12 other hot-dog variations boast hearty condiments of chili, cheese, or creamy coleslaw. Customers can feast upon their wienerwursts upon the stand's stools and countertops, or carry them out to enjoy in the comforts of home or the privacy of a neighbor's broom closet.

Chefs at Flame Kabob clatter amid dancing flames and steaming pots in their kitchen, forging a menu of Mediterranean cuisine that hints at Lebanese, Moroccan, Turkish, and Greek influences. Aromas of marinated lamb charbroiled with onion, green peppers, and tomatoes intermingle with the spices of gyros roasting in the rippling embrace of a low fire. In the dining room, servers deliver plates of fresh hummus, couscous, and moussaka to white-clothed tables situated beneath pendant lamps. An outdoor patio fills with gentle rustling from umbrella-topped tables, which lets diners feel the warm breeze or see that their kite was only pretending to be stuck in a tree.

Using an oversized knife, a waiter neatly slices off a portion of grilled top sirloin from a skewer packed with well-roasted meat, sliding the steak onto a plate of rice, beans, and salad. Beneath colorful abstract paintings of palm trees, guests can dig in to traditional Brazilian steak-house fare. A flat-screen TV set against the back wall displays sporting contests, and plants in the beams overhead murmur about an upcoming tree rebellion.

It's not much of a leap to guess that chef Eddie James is the head cook and owner of Chef Eddie's. Along with his wife, Bess, he cooks up tangy barbecue and traditional soul food with all the southern-style fixings. Whether cooking for diners in the laid-back eatery or catering for a private party, chef Eddie aims to please with his red-wine-marinated beef ribs and seasoned barbecue chicken, slow-cooked and smothered in sweet, mildly spicy barbecue sauce. His restaurant's walls sparkle with history, adorned with memorabilia from the Civil War and the Civil Rights movement. Motown nights and Sunday gospel brunches keep the eatery echoing with song, and poetry nights fill in the gaps when instruments take a break to fill up on waffles and fried chicken.

Whether guests are in the mood for a slice of pizza, a hot sub, or a hearty Italian meal, the chefs at Christopher’s Italian Restaurant & Pizzeria can match every craving. The eatery also adds a sports bar element to the mix, with daily happy-hour specials that complement the big game better than an in-house marching band.