Deemed "pizza of the year" every year by Big Tony's Pizza's loyal fans, this deliciously-cheesy pizza will have you reaching for seconds, thirds, and even fourths.
It's pizza (and pasta) time! Find an endless selection of the foods you crave, and have fun eating your way through this Italian menu.
Feel satisfied but not stuffed with Big Tony's Pizza's gluten-free and low-fat alternatives.
This pizzeria is great for families with kids.
No suit, no problem! The dress code at laid-back Big Tony's Pizza is ultra casual.
The pizzeria also offers catering if you want to bring the flavors of Big Tony's Pizza to your next party or event.
Come in or stay home. This pizzeria's pickup and delivery options have you covered.
Dine at Big Tony's Pizza and keep your car safely parked in a nearby lot.
No cash? Use any major credit card and work on reeling in those rewards.
Three meals a day are served at Big Tony's Pizza, so you can choose to start your day or end your evening here.
For talk-of-the-town pizza, Big Tony's Pizza is your pizzeria. Stop by for a slice or two and judge the ratings for yourself.
Pizza lovers can't get enough of Big Tony's Pizza where the ratings are as hot as the pies, so come on down for a quick slice or two.
For mouthwatering pizza in a casual setting, look no further than the highly-rated Big Tony's Pizza.
Not all pizzas are made the same. For a quality pie that packs in all the delicious flavors you love, be sure to stop by Big Tony's Pizza.
Who doesn't love a warm tortilla? Fans of La Fiesta Mexicana say that the best Mexican fare is found right here, where top-notch ratings rule the menu.
At this restaurant, kids of all ages are welcome.
Get online gratis thanks to La Fiesta Mexicana's complimentary wifi.
La Fiesta Mexicana wants guests to dine in comfort, so save that stuffy suit for another date.
Hosting a swanky shindig? Call up La Fiesta Mexicana for their catering services.
Can't stay at this restaurant long? Pick up and go home.
At La Fiesta Mexicana, you can find nearby options for both street and lot parking.
La Fiesta Mexicana offers parking for all diners, including those who travel by bike.
La Fiesta Mexicana offers a wide variety of payment options, including payment by major credit card.
Stop by for breakfast, lunch, or dinner — La Fiesta Mexicana serves up all three meals.
So come to La Fiesta Mexicana, where you can taste the highest rated Mexican cuisine around.
Pay La Fiesta Mexicana a visit and enjoy a relaxing night filled with flavorful Mexican cuisine.
With all the spices and flavors you love, La Fiesta Mexicana is ready to be your Mexican restaurant of choice tonight!
Haines City's Manny's Original Chop House features exceptional food and wine options.
Pair your entree with a glass of wine or draft beer — this restaurant has a fully-stocked bar to complement your meal.
At this restaurant, everyone will find something they love — kids included!
Your group can sit comfortably at Manny's Original Chop House, a local restaurant.
Between the music and the crowds, be prepared for a lot of noise at this restaurant.
Take it nice and easy at Manny's Original Chop House, where casual dress is the rule of the day.
If you're strapped for time, take out food from this restaurant.
Don't spend time searching for parking — guests are welcome to use the adjoining lot.
If your preferred mode of transit is of the two wheel variety, you're in luck — there's tons of bike parking outside the restaurant.
Prices are a bit on the higher side, so this might be a good pick for a special night out.
Reviewers rave about the dinner menu at the restaurant, though breakfast and lunch are also served.
For juicy steaks you just can't find anywhere else, be sure to check out Manny's Original Chop House.
For tasty American fare, head to Beef 'O' Brady's for a sandwich and side.
Enjoy a low-fat or gluten-free meal at Beef 'O' Brady's, a local favorite.
Beer, wine, and more are also available from this restaurant's extensive drink list.
Beef 'O' Brady's offers discounted prices on food and drinks during happy hour.
You won't find a suit in here! Business casual dress is the norm at Beef 'O' Brady's.
Can't get enough of Beef 'O' Brady's' tasty dishes? They also offer a catering service for parties and events.
Don't be afraid to enjoy your food on the go — this restaurant offers takeout for your busy schedule.
At Beef 'O' Brady's, you can safely park just around the corner.
Beef 'O' Brady's offers parking for all diners, including those who travel by bike.
So when you need to cure your hunger craving, visit Beef 'O' Brady's and treat yourself to a tasty American dish.
Authenticity is the secret ingredient in Tortilleria La Mexicana #5's mouthwatering Mexican fare. The family-owned restaurant takes pride in crafting many of its items entirely from scratch, starting with the house-made tortillas, all the way down to the homemade ice creams, available in a dozen flavors including coconut, pistachio, and cheesecake. The menu covers all the favorites from cheese-covered enchiladas suizas, to sizzling platters of steak and seafood fajitas, but also includes unique items not typically seen on more Americanized menus, such as burritos stuffed with fried pork skin or cactus. The outdoor enclosure invites visitors to sample the cuisine and sip margaritas amid picturesque gardens, while a jukebox in the main dining area tempts patrons to serenade the restaurant with their favorite pop songs or tuba solos.
For good eats and good times, dine at The Port Steak & Seafood in Haines City.
This restaurant is a terrific spot for families to gather with its kid-friendly ambience and menu.
Al fresco eating options are also available at The Port Steak & Seafood, which presents a lovely patio seating area for warmer months.
Jeans are just right for a meal at The Port Steak & Seafood, which embraces a casual vibe.
Can't stay at this restaurant long? Pick up and go home.
At The Port Steak & Seafood, service is a priority. That why we provide parking spaces on site.
The Port Steak & Seafood is a prime location for cyclists to park their bikes and enjoy a bite to eat.
Prices at The Port Steak & Seafood are moderate — most diners plunk down about $30 per meal.
As useful as WD40 and much more edible, coconut oil is a powerhouse. In fact, just one jar of the stuff can replace several household staples, from kitchen ingredients to baby wipes. Here’s how to substitute it for 16 total items in 3 rooms of the home:
1. Coffee: Coconut oil is a reputed energy booster. Swallowing a spoonful or two in the afternoon can be a healthful alternative to a cuppa.2. Coffee creamer: Emulsified and poured into coffee, it’s much tastier than (and probably just as nutritious as) that bulletproof stuff.3. Butter or oil (when sautéing): Coconut oil’s high smoke point makes it great for cooking on the stovetop, especially at high heat. Try swapping it in when making stir-fries, scrambled eggs, or pancakes, especially if you like a very mild coconut flavor.4. Oil (when baking): The oil imparts a delicious je ne sais quoi to baked goods—even boxed ones. Use it to give from-the-box brownies an upgrade, and you’ll dream about them for days.5. Condiments: Drop it into quinoa or oatmeal for added nutrients and healthy fats. You can also put it on top of sweet potatoes instead of butter!
6. Moisturizer: It works on your body and your face. It’s naturally SPF 4, so it offers a bit of protection from UV rays, too.7. Leave-in conditioner and anti-static agent: Rub a small amount between your hands and smooth them over your hair to control flyaways.8. Lip balm: It soothes sore, chapped lips, and other skin irritations.9. Eye-makeup remover: Rub it between your fingers until it liquefies, smear it on your lids, and wipe it off with a cotton pad.10. Face wash: Add a little water and rub it in your hands until it foams.11. Hand and foot cream: Massage it into cracked knuckles, or slather it onto your soles and stick them into socks for an overnight soak.12. Shaving cream: It’ll give you a smooth shave, plus additional moisture for your skin.
13. Ouchie ointment: Dab it on cuts and scrapes, which will benefit from its antimicrobial properties.14. Anti-itch cream: Coconut oil reduces itching from bug bites, and helps to calm sunburn, eczema, and cradle cap.15. Diaper cream: A layer on baby’s bottom guards against (and soothes) diaper rash flare-ups.16. Baby wipes: Simply mix it with hot water and pour it over a stack of paper towels that you’ve cut in half. Keep the towels in an airtight container so they stay moist.
Check out more coconut-oil coverage:
Oil Pulling Whitens Your Teeth and (Maybe) Makes You Invincible
The Five Best Uses for Coconut Oil You’ve Never Heard Of
A dainty sweet-potato bourbon cake (seen above). A deconstructed cheesecake topped with a sphere of fruit purée. A crème brûlée decorated with delicate, edible flowers. Ceviche plated to look more like a frothy cocktail than a bite of raw fish. These are just a few of the dishes that Chef Roque Heidler has conceptualized, plated, and posted to Instagram over the years.
Jump to his five tips for food photography.
This Tulsa chef is a bit of a Renaissance man. First and foremost, he works at The Chalkboard, an elegant New American restaurant where he does triple-duty as chef de cuisine, pastry chef, and resident plating expert. There, he quickly earned a reputation for his immaculate desserts, which helped him win the Sweets category in the first annual Taste of Groupon Awards. But that’s just his day job.
Over the years, Chef Heidler’s explored all sorts of facets of the art world. He experimented with street art in his youth, and, early on in his career, he took a two-year hiatus from the food industry to work as a tattoo artist. Today, he’s using those art skills to create the stunning desserts that first caught our attention.
We had the chance to chat with Chef Heidler after he won his award recently. Here are some of the highlights from our conversation.
Turning dining into an adventure
A video posted by Keepin Tha Block Fed (@purpstagram) on Dec 28, 2015 at 4:00pm PST
For Chef Heidler, cooking is all about balancing the familiar and the surprising. “I generally like to do a take on my childhood favorites,” he explained. He starts with these classic dishes and infuses them with “some sort of whimsy” while maintaining their approachability.
Frequently, that whimsy he talks about comes in the form of some sort of sneaky molecular-gastronomy trick, be it dessert gels made with agar or fruit purées transformed into delicate spheres that crack open with the whack of a spoon. Or, consider his take on chocolate pie:
“I got ahold of some methylcellulose and I did this crazy, crazy mad-scientist chocolate pie … that had this strawberry-buttermilk foam and this methylcellulose chocolate filling. [The filling] would be liquid at 70 degrees, but once you heated it up to 140, it would turn into that custard state.” The resulting dessert balanced different temperatures, textures, and flavors—subverting the diners’ expectations about what a classic chocolate pie could be.
How his unique background inspires his food
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 10, 2016 at 8:22pm PDT
An artistic eye pervades everything Roque Heidler does. Though it’s been years since he did any street art or worked in a tattoo parlor, those experiences still give him a unique outlook on food: “I’ll look at flavors sometimes as colors, if that makes any sense. And I plate them out like that. Sometimes I’ll base a whole dish on a color and search for those flavors that go with it,” he said.
But over the years, he’s learned to let the flavors shine as much as the aesthetics. “Like, I mean, if you dig back a little deeper in [my career] ... you’ll see more of that really, really modernistic art on the plate, and I’ve dialed back from that a lot. I kind of learned, you know, you’ve gotta plate to the crowd.”
Working under the constraints of a traditional Lebanese restaurant helped him strike the right balance even more. “I just would take their classic flavors and would try to just distribute it out in that street-art form, like, layers and different takes and elevating it with different textures. But working under that [chef] taught me a lot about not detracting from the flavors so much that you couldn’t tell where it was from.”
Plating food like a pro
A photo posted by Keepin Tha Block Fed (@purpstagram) on Apr 8, 2016 at 9:26pm PDT
Now that he’s traded in no-frills Lebanese cuisine for fine dining at The Chalkboard, Chef Heidler has a lot more room to experiment with his food’s presentation. But even though he knows that many of his diners will rush to snap and post photos of these beautiful plates, he tries not to let that Instagram culture shape what he does too much.
“I don’t think about 6 o’clock. I don’t think about any sort of clockwise on a plate. I more or less look for that overall balance from a bird’s eye view,” he said. That’s because when a plate is placed in front of a diner, that’s the first perspective they get. And this first impression is important—even if the guest immediately drops down to plate level to snap that perfect piece of food-porn photography.
They say that you eat with your eyes first, so moments like these are vital to a restaurant’s success. But last impressions are just as important as first ones at The Chalkboard. “I love doing the plate ups on desserts because it’s gonna be the last thing that sticks in your mind when you leave,” Chef Heidler said.
Five tips for improving your food photography
When his knack for plating, arts background, and love of Instagram, Chef Heidler is a force to be reckoned with when it comes to food photography. That’s why we took the opportunity to ask him for some of his best tips.
1. Find the best lighting.
Natural light is your friend.
2. Shoot on neutral backgrounds.
Chef Heidler works on gray tables at The Chalkboard, but he recommends photographing your own food on “anything black or white—that’s always going to give another element to your photo.”
3. Combine different textures.
Varying textures form the most interesting compositions. “Try to provide three different textures, be it a purée, be it a frozen element, be it something crunchy. ... That’s what’s going to give you that depth in your dish.”
4. Add some acid to boost the colors.
This is especially true if you’re photographing a dish you cooked yourself. “[Acid] will give you those bright, vibrant colors everybody tries to achieve,” he suggests. This usually means adding lemon juice or white vinegar to a dish to bring out its natural green, purples, or reds.
5. Try different angles.
He explains, “Take a step around, even if it’s like, I don’t know, 6 inches from where you were just at. You might capture a cooler way.”
Don’t roll up to the bar trying to stump Brandon Phillips. Brandon knows his cocktails. And he likes a challenge. As the bar director at Chicago’s The Duck Inn, he’s had more than a few. As he told us:
A neighborhood guest was positive I couldn’t make him an old-fashioned that tasted like a prime-rib dinner. A little beef bouillon, horseradish, Worcestershire sauce, rum, and voilà, the Prime Rib Old-Fashioned was born.
In the video below, hear more on craft, cocktail culture, and good old-fashioned hospitality directly from Brandon, the winner in our inaugural Taste of Groupon Awards for the The Drink Award for the Advancement of Potent Potables.