At a new West Kendall location, the culinary team at Latin Restaurant churns out authentic, flavorful Cuban dishes ranging from savory ropa vieja to sweet tres leches, 24 hours a day, 7 days a week. The menu comprises traditional beef, chicken, seafood, and pork entrees and showcases a selection of 25 sandwiches and at least twice as many slices of bread. Breakfast items such as french toast and omelets are available around the clock.
All American Crossfit co-owner Oscar Castillo is a firefighter, but even though his job is physically demanding, he says it doesn't compare to CrossFit. “What we do at work—it's hard, but it's not as hard as CrossFit,” he says.
But that's not to say the workouts are only for the physically fit—Oscar and his partner can vary the weight and intensity of each exercise for students of any fitness level. The constantly changing workouts combine elements of weightlifting, gymnastics, and cardio to appeal to those who tire of traditional gym routines. Students swing kettlebells, climb ropes, and perfect their Olympic medal acceptance speeches while holding themselves up on gymnastic rings. “It's constantly varied,” Oscar says. “It doesn't get boring.”
As they challenge their bodies with each day's workout, members can draw inspiration from an assortment of colorful flags representing professions such as firefighting, police work, and the military, as well as causes including the fight against breast cancer.
Woody Mills is thinking of his mother, Grace Meyer. In 1980, she collaborated with Woody and his wife Yolanda to formulate three recipes that became Woody's sweet, hot, and tangy-mustard sauces—the linchpins of the first Woody's Bar-B-Q in Jacksonville. At that point, Woody became the guardian of the family's legacy of southern-style barbecue, which medal-winning pitmaster Paul Kirk and barbecue historian Ardie Davis went on to feature in their roaster's anthology America's Best BBQ. And while the recipes remain a secret, Grace Meyer's legacy is anything but. Today, Woody's Bar-B-Q franchises bring the celebrated marriage between pickles and pulled pork to eight states throughout the country.
The menu kicks off with battered okra—fried exclusively with trans-fat-free oil—alongside the hearty and hotly contentious Brunswick stew, which both Georgia and Virginia claim as their own unique creation. Two types of pulled pork and ribs star among a roundup of beef brisket, shrimp, and chicken, all of which can be packed into a sandwich for a quick drive-thru meal or spread on platters for catered events. Through helpings of garlic toast, Texas gets a special nod on nearly every plate, whereas signature baked beans and fluffy cream pies evoke a broader southern tradition of using rich comfort food for physical comedy.
Q’pizza stacks their menu with rich, hearty Italian food such as mediterranean black mussels, spaghetti with handmade meatballs, and hot pizzas loaded with fresh toppings. They also grill up fine seafood such as almond-crusted salmon in a light lemon butter sauce and build belly-filling subs, paninis, and calzones.
What originally began as a modest shop in the back of a home in Santiago de Cali has morphed into Sandwich Qbano, a sandwich chain with locations across Colombia and Florida. The eatery churns out wraps, salads, and sandwiches such as the italiano, the teriyaki, and the classic cuban.