Hungry? Get ready to lick your plate clean at Java Florist & Cafe in South Venice.
Catering is also available if you'd like to serve Java Florist & Cafe's tasty dishes at your next party.
Save time and money with nearby parking options at Java Florist & Cafe.
Start with the calamari and save room for the fresh catch at Nokomis' Waterfrontoo — this Nokomis seafood spot has quite the selection.
This place will leave you feeling satisfied no matter what kind of dietary needs you have.
Ready for a drink to unwind? At this restaurant, you can pair your meal with something from their full bar.
At Waterfrontoo, your large or small party can easily enjoy a meal.
Come order a flavorful feast at Waterfrontoo, and sit outside if it's nice!
This restaurant's most sought after items include Coconut Shrimp, Chicken Wings, Escargots, Cheese Sticks, and Onion Rings.
Perfect for an after-work outing, Waterfrontoo won't require you to change outfits before dining as the dress here is super casual.
You can also have Waterfrontoo cater your next event.
Getting your food to go is also an option.
Tired of driving in circles? Head to Waterfrontoo for a bite to eat and find quick parking in the lot next door.
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.
Early risers and night owls alike can enjoy Waterfrontoo since it offers breakfast, lunch, and dinner.
For the freshest catch in town, make your way over to the highly-rated Waterfrontoo.
Deemed "pizza of the year" every year by Amore's' loyal fans, this deliciously-cheesy pizza will have you reaching for seconds, thirds, and even fourths.
Gather the whole family for a trip to this pizzeria — everyone will find something to like (even the pickiest little eater) on the menu here.
Stay connected at no cost thanks to Amore's' wifi.
Open air seating is ready for diners at Amore's when the weather is warm.
You'll find most people wearing their favorite T-shirt and pair of jeans, as casual dining is Amore's' style.
Call Amore's for catering if you have a big event coming up.
Enjoy this pizzeria's cooking from your own home with their carryout and delivery options.
Dine at Amore's and keep your car safely parked in a nearby lot.
Cyclists will also appreciate the plentiful space to lock up their bikes outside the pizzeria.
Amore's dishes up breakfast, lunch, and dinner, so stop by for your favorite meal.
Smothered in piping hot cheese and toppings of your choice, the pies at Amore's come highly recommended by pizza connoisseurs.
So bring your appetite to Amore's. This no-muss, no-fuss pizza joint comes with rave reviews.
So head on over to Amore's, where the pizza is hot and the atmosphere's cool.
When you don't feel like cooking dinner, pay Amore's a visit and enjoy a hot and fresh pizza pie.
Start with the calamari and save room for the fresh catch at Venice's Crow's Nest Marina Restaurant — this Venice seafood spot has quite the selection.
Quit fat and gluten at Crow's Nest Marina Restaurant, where low-fat fare and G-free offerings are the norm.
The drink list at this restaurant has everything you need to complete your meal (and your night out).
For comfortable outdoor service, Crow's Nest Marina Restaurant sets up a seasonal patio.
This restaurant's most sought after items include Jumbo Lump Crab Cake, Steamed Mussels, Sesame Seared Ahi Tuna, Crispy Fried Calamari, and Oysters Rockefeller.
Business casual dress, tasty food, and a classic atmosphere make this a great place for any occasion.
You can also grab your grub to go.
Take the car and arrive promptly to dinner; parking is plentiful, so don't worry about setting aside time to search for a space.
Crow's Nest Marina Restaurant makes bikers feel at ease with the multiple storage racks outside.
A meal at Crow's Nest Marina Restaurant will typically set you back about $30.
You can stop by at practically any time, since Crow's Nest Marina Restaurant serves breakfast, lunch, and dinner.
So the next time you want to upgrade your dinner experience, catch some seafood at Crow's Nest Marina Restaurant's amazing restaurant.
Low-key Mexican fare at its best is found at Mi Pueblo El Restaurante.
Mi Pueblo El Restaurante is serving up healthy meals packed with flavor.
Order a bottle for the table if you like — this restaurant has a full bar stocked with the best wine, beer, and more.
Little guys and gals will also love dining at this restaurant, which offers a family-friendly environment (and menu).
Al fresco eating options are also available at Mi Pueblo El Restaurante, which presents a lovely patio seating area for warmer months.
Your group can sit comfortably at Mi Pueblo El Restaurante, a local restaurant.
A tad noisy, the restaurant is well-suited for those who don't mind a little extra hustle and bustle.
For those in a rush, the restaurant lets you take your food to go.
Mi Pueblo El Restaurante prides itself in its delicious catering.
Drivers will find parking not far from the restaurant.
Cyclists will love the spacious bike racks outside of Mi Pueblo El Restaurante.
Prices at Mi Pueblo El Restaurante typically stay below the $30 mark, so you can afford to bring along a friend or a date.
So amp up your lunch hour and head over to Mi Pueblo El Restaurante for a casual Mexican meal.
Isn't it time to experience the taste of Mexican cuisine at Mi Pueblo El Restaurante's premier restaurant?
If you have a hankering for something extra tasty, sample the menu at Venice's The Back Eddy.
The Back Eddy knows how to make gluten-free and low-fat fare taste great, so stop by for a healthy (and flavorful) bite.
With this restaurant's wide selection of refreshments available, you can tap into the drink menu early in the evening.
Parents, bring your kids along to this restaurant, where you'll find a family-friendly menu and ambience.
Up for grabs (and free of charge) is The Back Eddy's wifi.
Enjoy the cool summer breezes on The Back Eddy's seasonally available outdoor seating.
Pups of all sorts are also welcome at the restaurant.
Save your formal dress for another occasion — a nice top is the perfect fit for The Back Eddy's business casual code.
Feeling a little shy? Carryout is available.
That's right! The Back Eddy will bring their delicious food to your house for any occasion.
With meters and potential tickets, you'll thank us for our onsite parking!
Cyclists will also appreciate the plentiful space to lock up their bikes outside the restaurant.
A night out here can be a bit pricey, so prepare to shell out a bit more.
Eat your way through the day at The Back Eddy — diners can enjoy breakfast, lunch, and dinner here.
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.