Diners at the Back 9 Café eat in full view of a driving range and its lake. Surrounded by country-club atmosphere, they sip and dine under the glow of four 55-inch high-definition TVs screening football, professional miming, and other live sports. Backed by rustic cabinets, bartenders pour draft beers late into the night at a hardwood bar. The Café's 4,000 sq. foot restaurant and banquet rooms provide ample space for parties, weddings, and private events. Meanwhile, chefs fill the indoor dining space with the aromas of chicken wings basted in four types of sauce, Black Angus steaks, pastas, and eclectic pizzas. They also fashion a handful of their recipes to reflect different regions, wrapping hot dogs in Cuban- and Chicago-style toppings and piling burgers with New York and Southwestern flavors. Dining-room sounds mingle with music from live bands and karaoke and waft outside to the patio, where a tiki bar stands beside a resort pool, welcoming visitors to drink under the stars or cool their palates after fire-breathing competitions.
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.
With each creamy bite, it becomes more evident that CherryBerry's yogurt was made from all-natural ingredients: the strawberry contains tiny chunks of fruit, and the chocolate's rich flavor could never have come from a powdered mix. Like a tag-team dance-off at the UN, the yogurt itself features four types of live and active cultures, all of which aid in digestion. Low-fat, fat-free, and gluten-free flavors abound, as do sorbet options with no dairy and Splenda-sweetened yogurts with no added sugar. More than 50 fruit, nut, and candy options overflow from bins and canisters at the topping bar, awaiting their chance to cascade down the snowy peaks of fro-yo.
Under the same roof as CherryBerry, but following the beat of their own chocolate-dipped drum, are the expert confectioners of Paradise Chocolate. At a separate counter, they hand-dip fruits and pretzels into vats of warm chocolate and set them out to cool alongside premium truffles. Distinctive varieties of bon-bons, peanut-butter delights, and english toffee congregate with apples draped in caramel and Valentine's Day chocolates inside the 8-foot-long display case.
Home to more than 140 flavors of dairy-based frozen treats, Bruster’s offers everything from traditional sundaes ($5 for regular) to customizable, candy-loaded blasts ($4.75 for regular). A lengthy flavor list offers enough cold, creamy options to placate the pickiest palate and smother the smokiest campfire. Browse the menu to select your optimal sweet-tooth-sating device, such as a single-scoop waffle cone filled with one of more than 24 flavors of ice cream made fresh every day ($4.15). Though flavors vary by store, dairy denizens may sample eclectic edible hues such as mint chocolate chip—one of Bruster's featured mint flavors in April. Opt for the lighter options of sorbets and italian ices or takeout containers in pint ($5.50), quart ($7.50), half-gallon ($11.75), and udder-size servings.
One of the largest privately-owned specialty coffee and tea shops in the United States, Barnie's offers dozens of different gourmet coffees, each quality-controlled tested to ensure a premium cup of joe. Your caffeinated combo comes with a pound each of three palate-pleasing varieties sure to keep you alert during the season when homes are most vulnerable to invasion by diabolically generous bearded elves. The first bag contains Barnie's Jamaican Me Crazy blend, a sweet, vanilla-infused flavor that carries hints of caramel and tropical liquor ($14). Next is Kenya AA, a bold choice throughout the workday crunch, culled from mountain-top soil in east Africa ($17). You'll also get the 100% pure Hawaiian Kona, a rare and superior-quality coffee grown in rich, volcanic soil ($45). Packaged in a reusable wooden magazine crate ($7), each coffee pack comes with a stainless-steel scoop that's ideal for precise coffee measurements and also handy for impromptu chiclet fights ($7).
The Pasco County gourmet cupcakery boasts custom organic cupcakes, baked from scratch with only the finest local ingredients. Peruse Crave's cupcake catalog to select a flavor for your dozen, and set into motion the conception of your confection. Opt for a dozen nutty peanut-butter cakes, chocolaty treats, or superbly pink, strawberry-buttercream-topped strawberry cakes to complement your tongue’s color. The a lemon-injected lemon-zinger cake will satisfy sour-fruit fans, whereas the classic red-velvet cake is sure to please classic-cake connoisseurs. Vegan and gluten-free cupcakes are available upon request.
The spirited wine bar fetes grown-up grape-juice lovers of all varietals with a plethora of deliciously fermented beverages and savory eats alongside a cozy smoking room ideal for enjoying top-brand cigars. Settle in at one of the hardwood high-top tables or along the timber-culled bar with the mediterranean flatbread teeming with feta cheese, chicken, creamy hummus, and a smattering of kalamata olives ($8), or grab hold of the bumble-bee banini buzzing with a white-albacore-tuna medley in a warm, bready embrace ($7). Like Derrida's interpretation of Dr. Seuss, the deconstructed salad breaks down a list of ingredients for creative herbivores to choose from, including monterey cheese, sundried tomatoes, black olives, and a choice of drizzled dressing ($6). Myriad wine tapas such as the smoked salmon ($9), artisan cheese ($8), and toast-point trio ($6) complement the varied vineyard delights available in the fermentation emporium.