Every day, Cynthia, manager of Jupiter Pointe Paddling, opens her hibiscus-adorned rental hut to let adventure seekers set sail from the sandy banks of a crescent-shaped private beach. A complimentary lesson accompanies every kayak or paddleboard rental, letting beginners get their bearings before they glide toward a nearby sandbar to spot sea turtles, manatees, and majestic stingrays. More experienced water skimmers can paddle up to the Jupiter Lighthouse, which grants a glimpse of 120 palm-studded acres punctuated by 25 special-status species of wildlife and one boring labrador. The staff of water warriors also mixes up the aqueous activities with Mommy and Me sessions, standup-paddleboard-yoga classes, and kids' lessons, along with exalting the outdoors with full-moon celebrations and sealife-spotting tours.
Tequesta Coffee Lounge’s coffee is about as fresh as it gets—not only are its beans roasted just before they’re dropped off at the cafe, but a single serving is ground for each drink that’s ordered. Filtered water keeps the flavor of the coffee pure as it’s transformed into anything from an americano to an organic ginger-honey latte. Each soup and salad is housemade, and sandwiches such as a BLT with peppered bacon come loaded with local farm-to-table produce. Interesting ingredients sophisticate much of the coffeehouse’s menu: roasted-apple jam sweetens the ham-and-brie panini, and Cointreau and chantilly cream glaze the crêpes Suzette.
Though everything’s available for takeout, patrons are welcome to hang out in the handsome wood-floored dining room or out on the sunny veranda. There’s a small play area where kids can caper about and use the free WiFi to check their stock portfolio. Loyalty cards make every seventh beverage free, and a Tequesta travel mug grants 10% off every beverage that’s poured into it.
With swinging wood saloon doors, hanging lamps made from cowboy hats, and local ranchers' brands seared into each tabletop, Cowboys' Bar-B-Q & Steak Co.'s three locations make visitors feel as though they've just stumbled in from the Texas lowlands. Many of founder Jim McCoin's self-devised recipes come from years of careful cooking while on the professional barbecue-competition circuit, which regularly led his team "Big Daddy Q" to victory. Wings strut across plates dressed in up to 20 sauce flavors, compelling tongues to quench thirst with 10 draft beers or Western-themed margaritas. Beverages are served in mason jars, carried past decorations such as photographs representing local ranching families. For outside eaters, Cowboys' supplies its hearty grilled fare through take-out and catering each day of the week.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.