Visit A&W Restaurant for some true American comfort food smack dab in the middle of Port Richey's Port Richey.
A&W Restaurant is located in a prime location surrounded by various parking options.
A&W Restaurant is known for its tasty eats and inexpensive food and beverage prices.
Rediscover your favorite American meals at A&W Restaurant.
What is American food? Cuisine that is delicious and perfect for any occasion. Come grab some at Chili's.
The drink list at this restaurant has everything you need to complete your meal (and your night out).
Gather the whole family for a trip to this restaurant — everyone will find something to like (even the pickiest little eater) on the menu here.
Don't miss out on the great happy hour deals at Chili's.
Chili's is a good restaurant to dine with a small or large group.
Guests may have a hard time conversing, as the restaurant is rather noisy.
Chili's' guests are no strangers to casual clothing, and sneakers are spotted around every corner.
For those in a rush, the restaurant lets you take your food to go.
Hosting a swanky shindig? Call up Chili's for their catering services.
Parking can always be a hassle. That's why we've done half the work for you. Parking available onsite for our guests.
Store your bike at one of the many racks outside of Chili's.
Chili's offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
Rediscover your favorite American meals at Chili's.
There's no doubt about it. A satisfying meal can always be found at Chili's.
Creamy cheeses and fresh meats are plentiful at Joseppi's Market and Deli, a deli sandwich hub.
This restaurant visitors can also take advantage of the many drink options offered here.
No need to splurge on a babysitter — tots will be right at home chowing down at this restaurant.
If dining outdoors is your idea of a good time, you'll love the gorgeous patio seating at Joseppi's Market and Deli.
Wifi is on the house at Joseppi's Market and Deli, so bring along your tablet or laptop.
Forget the stuffy formal wear! Joseppi's Market and Deli's business casual dress code sets the tone for ease and enjoyment.
Delivery and takeout are both available if you prefer to eat in the comfort of your own home.
Feed the gang at your next get-together with catering from Joseppi's Market and Deli as well.
At Joseppi's Market and Deli, you can park quickly and safely in a lot next door.
Joseppi's Market and Deli offers parking for all diners, including those who travel by bike.
Eat your way through the day at Joseppi's Market and Deli — diners can enjoy breakfast, lunch, and dinner here.
So if you're looking for a deli to get some delicious eats, Joseppi's Market and Deli is exactly the place you want to go.
With plenty of hearty Italian options, patrons of Carrabba's Italian Grill can enjoy delicious dishes that taste like the real deal.
The chefs at Carrabba's Italian Grill know how to prepare tasty, gluten-free and low-fat meals.
Toast your evening out at this restaurant with a glass of beer or wine from their lengthy drink list.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Your group can sit comfortably at Carrabba's Italian Grill, a local restaurant.
Getting online is easy with Carrabba's Italian Grill's free and convenient wifi.
Show up in sneakers or a suit at Carrabba's Italian Grill, where dining in comfort is of utmost importance.
Need to get out of the house? Order and pick up from this restaurant.
Catering services are also available.
Guests can park for free in the adjoining lot.
Menu items at Carrabba's Italian Grill tend to be mid-priced, so expect to plop down about $30 per person to dine here.
The dinner menu is a crowd pleaser at the restaurant, though breakfast and lunch are also served.
All your favorite Italian dishes under one roof? It's not a dream. It's Carrabba's Italian Grill.
For good times and great food, head on over to LongHorn Steakhouse in Port Richey.
LongHorn Steakhouse is serving up healthy meals packed with flavor.
A night out deserves a drink to celebrate, and this restaurant has the perfect selection of beer and wine to go with your meal.
Children are more than welcome to dine at this restaurant, where there's something for everyone on the menu.
Gather up your friends, coworkers or family members and head to LongHorn Steakhouse for a group meal.
Between the music and the crowds, expect noise levels to reach upper limits at the restaurant.
Good luck spotting a suit and tie at LongHorn Steakhouse — casually-dressed diners are the norm here.
Some say walking is the greatest thing in life. This restaurant knows it's carryout.
For convenience, diners can park in a neighboring lot.
For those who prefer to travel by bike, LongHorn Steakhouse is a great option due to its generous bike parking options.
Customers should be prepared to spend around $30, but more importantly, they should be prepared to enjoy a great meal.
Golden Corral serves tasty American-style cuisine.
This restaurant is kid-friendly, so little ones are welcome to tag along.
The music and crowds can create quite a racket at Golden Corral — noise levels can reach the upper registers.
Golden Corral's business casual policy makes it the perfect place for a number of occasions.
Carry-out is also available for those who prefer to enjoy this restaurant's cooking from the comfort of their own home.
Golden Corral is surrounded by endless parking options.
Golden Corral offers various parking options, including bike parking.
Golden Corral offers a nice selection of mid-range cuisine, so you can expect a meal there to cost about $30 or less per person.
Stop by for three square meals a day — Golden Corral serves breakfast, lunch, and dinner.
The friendly staff at Golden Corral are ready and waiting to cook and serve your favorite American meal.
So enjoy a casual lunch or dinner at Golden Corral and indulge in some America-inspired cuisine.
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.