Did you know that Tampa has a bakery that is over 100 years old? La Segunda Bakery has been baking fresh breads, pastries, and sandwiches for generations.
Expect a line when you walk in. But don’t worry, you can make use of that wait by looking over their menu and gazing at all the beautiful desserts.
There’s nowhere to sit so you’re getting your food to go. If you are like me, you will dig into your food as soon as you get in the car.
If you are in downtown Melbourne, Florida, and looking for a great Irish pub, head to Meg O’Malley’s. They offer all the traditional Irish dishes, plus a few extra if you’re there for St. Patrick’s Day.
Start with their famous Irish Parliament Bean Soup. This homemade soup is the same recipe that is served in the Irish parliament, and they keep the price at $0.18. The soup is very savory and has a creamy texture.
If you like cabbage, then definitely order the Cabbage Wraps. They take ground corned beef and wrap it in tender cabbage. It’s served with fresh ground mustard on the side. The corned beef is juicy and full of flavor. The cabbage has a sweet taste that complements the salty corned beef.
The Irish Stew was amazing. Their beef is extremely tender and rich. The flavor of the broth is savory and full of potatoes and root vegetables. This is a very filling stew that has such a comforting feeling.
The Shepherd’s Pie is prepared perfectly and looked so beautiful when it came out. The tender ground beef was tossed in a savory brown gravy, along with root vegetables and sweet peas. Then it was smothered with mashed potatoes and baked until the potatoes get crispy. The beef and vegetable mixture was bursting with flavor. The potatoes were creamy and helped soak up the extra gravy.
If you’re having a hard time selecting something off the menu then I suggest you order the Pub Trinity. This is smaller portions of the Irish classics: Shepherd’s Pie, Irish Stew, and Bangers and Mash. You can’t go wrong with trying a little bit of everything.
Along with all the dishes came a side of Buttered Cabbage and a roll. The cabbage was tender and had a sweet taste. It’s a very classic Irish dish.
If you love Irish comfort food or just want to get a pint of Guinness, then Meg O’Malley’s is the place to be.
If you were in the Tampa area and want a great place to go for brunch, then American Social is the place for you. It is right there on the water, the perfect place for fresh air and a cool breeze.
Brunch calls for cocktails. This brunch we went for mimosas, cosmos, and martinis.
We decided to get a few small dishes to share. The Soft Baked Pretzels were perfect. They were hot when they came out. They had a light salty taste on the outside. I love dipping them in beer cheese. They also served a honey mustard on the side.
Deviled Eggs are perfect for sharing. These eggs came out with candied bacon on top. The sweetness of the bacon was delicious. It paired well with the creamy flavor of the eggs.
The Hot Chicken Sliders were the last thing out. They made fluffy buttermilk biscuits and placed Nashville hot chicken pieces in the middle. They used Mike’s hot honey and drizzled all over. It was a double dose of heat, but the honey also added sweetness.
If you want a relaxing place to enjoy the afternoon, then check out American Social.
Whetstone Chocolates in Saint Augustine, Florida has been making chocolates for decades.
When you walk in, there’s a display set up to look like the I Love Lucy candy wrapper episode.
There is Whetstone history all along the walls from it’s start in 1967 as a home kitchen. Henry and Esther Whetstone started with 13 fudges and hand dipped chocolates.
In 1991 Hershey asked them to make melt resistant chocolate for the military. The result was the Desert Bar used in Desert Storm. They also started producing Hershey kisses with almonds.
In 1995 Nestlé asked them to make Nestlé’s Magic Ball. This is hollowed chocolate with Disney characters inside.
This is still a working chocolate factory, so what is being made in the factory on each tour can be bought in the a shop next door.
To start the tour we got to sample the Fudge. I got to try peanut butter chocolate and cookies and cream. This is how they started their business, and I can see why it was so popular. The fudge was really creamy.
We learned a lot about the chocolate making process. Everything from the bean to the bar. You learn a lot of fun facts about chocolate. For example, all chocolate melts at 80°F; Fudge melts at 150°F; As long as only cocoa butter is in the ingredients, then it’s considered chocolate. Any other oils that are added changes it to chocolate flavoring.
On the tour, we got to try several of their chocolates. We started with milk chocolate and ended with dark chocolate.
Aviles is a blended milk chocolate with 31% Cocco. This is a Swiss formula with light sweetness. It melts fast and is super creamy.
San Marco is white chocolate with 0% cocoa. It’s creamy and light. It has a caramel taste. It’s sweeter than milk chocolate. It’s 55% sugar and 30% cocoa butter.
De Leon is dark chocolate with 47% cocoa. It’s got a reddish tint with fruity wine flavors. This is made from the Dutch process. Dark chocolate doesn’t have any milk in it. There is a little milk fat in this piece, which is what makes it creamy.
Menendez is a dark chocolate with 72% Cocco. It’s made from the Swiss process. It’s low roasted and aged to provide a mellow balanced flavor. It’s very bitter and has a slight aftertaste. Everyone’s taste buds are different so this will taste different for everybody.
Artisan chocolates are made during each tour and you get a special artisan chocolate to try. It’s made special each day for sampling. We even got to watch it being made in the factory.
We got to actually walk the working factory on the tour. We got to watch molds being filled and wrapped. They were making shells and alligators the day we were there. We got to see the cooling racks. We got to see how trays of chocolate got worked.
We even saw popcorn being made, with chocolate being drizzled on top.
It is a really fun tour to get to experience if you’re in Saint Augustine, Florida.
I highly recommend to check it out and enjoy some chocolate.
If you are interested in heading to Disney Springs, go on an empty stomach because they have so many great restaurants to choose from. We went to Jaleo by Jose Andres, a Spanish restaurant that offers unique dishes from Spain.
Ordering a pitcher of Sangria is a must. They have several options to select from, we just went with the traditional red. It had a hint of spice to it.
All the dishes come out tapas style, so it’s easy to share around the table.
The Croquetas de Pollo came out first. These had chicken that was puréed until creamy and mixed with creamy mashed potatoes. They were delicious. I could not get over how creamy they were. They were just like the ones I enjoyed in Barcelona.
The Plato de Queso Manchego was sliced Manchego cheese, which is sheep’s milk cheese. It is creamy and has a tangy flavor. It paired perfectly with the Cinco Jotas, which is acorn fed Iberico ham.
This special ham is aged 45 days. The presentation is amazing. They bring the meat over to your table and carve it in front of you. This Iberico ham just melts in your mouth. The fat that was on this ham was like butter.
While the previous items were shared around the table, I ordered the Gazpacho estilo Algeciras which was difficult to share. This was a chilled soup made with puréed tomatoes, cucumbers, green bell peppers. It was a light soup which was the perfect appetizer.
The Pimentos Piquillos de Queso Cabra is another class Spanish dish. It was seared piquillo peppers and they were filled with goat cheese. The peppers were sweet and had no real heat. The tangy cheese was an excellent complement.
The Espinacas a la Catalana was sautéed spinach, peanuts, raisins, and apples. It was a unique combination that resembled a side dish. This is something that I would want to try to replicate at home for dinner. All the ingredients worked well together with the cooked spinach.
Then it was time for the main dishes to start arriving.
Chorizo Casero con Pure de Patatas al aceite de Olivia is a dish consisting of house made chorizo sausage served with mashed potatoes. The sausage had nice heat. It was tender and full of flavor. The mashed potatoes were creamy. There was a little sauce poured on top that acted like gravy for the potatoes.
Pollo con pisto Manchego is grilled chicken thighs with a traditional vegetable stew. The chicken was moist and full of flavor from the spices. The stew acted like a sauce.
Gambas al Ajillo is a simple but elegant dish. It is sautéed shrimp and garlic butter sauce. There were huge pieces of garlic that added so much flavor. There was bread on the side to help soak up the butter. The shrimp were large in size plus they were tender.
The Tortilla Espanola is an omelet made of eggs, onions, and potatoes. This was a great dish that was perfect for dinner with the savory flavor. It did not feel like a breakfast dish even though it was an omelet.
Even with all the food we enjoyed, it was time for dessert.
Flan al ostllo tradicional de mama Marisa con espuma de crema Catalana is a classic Spanish custard with “aspuma” Catalan cream and oranges. It was creamy. It was the best flan I have ever tasted.
Pan con Chocolate is a chocolate custard with caramelized bread, olive oil, and brioche ice cream. The presentation of this dessert was beautiful.
The chocolate custard was extremely rich and sweet. I was only able to eat a few bites. The brioche ice cream was delicious. It was creamy and sweet with a subtle unique taste. The best way to eat this dish was to combine the custard and the ice cream on your spoon. It blends the two flavors together.
Just in time for dessert, we were able to enjoy the Flamenco dancers, and the band that started performing around the restaurant. It was the perfect conclusion to our amazing meal.
If you are in Disney Springs looking for a great place to eat, check out Jaleo by Jose Andres. Visit their website at www.jaleo.com
There is a wonderful Italian restaurant in Lakeland, Florida that is only open for dinner. And it is a small place, so it is impossible to show up without a reservation. It had been many years since I had been there, so I decided to check them out. We had a reservation for a Monday, it made it a little easier to get a table.
As soon as you walk in you must check out the chalkboard. This is where they list all their specials for the day.
We were one of the first groups to be seated so the restaurant was still a little empty. But by the time we got our drinks the place was full.
Freshly made bread and olive oil came to the table as we were looking over the menu. The bread was crispy on the outside and soft inside. The olive oil with an Italian blend of seasonings, was creamy and had a buttery texture.
The first appetizer we ordered was one of their daily specials, Strawberry Balsamic Brie. We were excited to try this because it is the start of strawberry season in Florida. They took a beautiful brie cheese and baked it in the oven with honey, balsamic vinegar, sliced almonds, and fresh strawberries. The dish came out sizzling to the table; it took a few minutes for it to cool off slightly. They served toasted ciabatta bread on the side. The crunch from the bread was a nice complement to the softness of the cheese. The sweetness from the strawberries and honey paired perfectly with the saltiness of the cheese.
The other appetizer that came to the table was the Eggplant Rollatini. They served 2 pieces which was perfect to cut in half to share. The eggplant was thinly sliced and fried until crispy. Then it was rolled with ricotta cheese and baked until the cheese melted. Then they topped it off with a freshly made marinara sauce. The eggplant was cooked wonderfully allowing the outside to be crispy and the inside soft, not mushy.
Two of the dishes ordered for dinner were the special, Spinach Artichoke Chicken. They grilled the chicken and topped it with a creamy spinach artichoke dip. They ran it through the oven to make the dip a little crispy. They served the chicken with a side of orzo rice and grilled zucchini and yellow squash. The creaminess of the spinach artichoke made the dish very rich.
I ordered the Chicken Florentine for my meal. They chargrilled this chicken as well with amazing Italian seasoning. They served angel hair pasta and fresh spinach on the side. These were drizzled with olive oil and garlic. It was simple but delicious. This was some of the best spinach that I have ever had. There was no bitter taste the way it was prepared.
The last meal that was ordered was the Lasagna. This classic dish was layers of cheese, sauce, and noodles. It came with 2 large homemade meatballs. The meatballs were tender and juicy. They were a nice accompaniment to the lasagna.
It was time for dessert. They had many options to choose from. We ordered the Crème Brule. This sweet dessert had the crispy melted sugar on top covering the creamy filling. The filling was cool, and the sugar crust was warm. It was a wonderful contrast of temperature.
The Tiramisu was delicious. It was layers of lady fingers soaked in espresso. Then they were layered with a mascarpone cheese mixture and dusted with chocolate and powdered sugar. The espresso flavor was not too strong as it was mellowed by the cheese filling which was extremely creamy.
The food at Scarpa’s was fantastic. Our waiter was attentive and very friendly. It was an amazing evening out. Give them a call and make a reservation that next time you are in Lakeland. Check out their menu at www.scarpasitalian.comEnjoy!
If you are in downtown Lakeland and looking for a wonderful Spanish influence restaurant then Nineteen Sixty-One is the place to visit.
There are many great starters that are perfect for sharing around the table. The BrusselSprouts were one of those dishes. They were flash fried and tossed in a maple balsamic vinaigrette. Then they were topped with raisin caramel and Manchego cheese. These were the sweetest Brussel sprouts that I have ever had. The maple vinaigrette and raisin caramel were a flawless combination of flavors that mellowed out the bitterness of the Brussel sprouts.
The Peruvian Ceviche was marvelous. The ceviche was made with Corvina (a sweet fish) and soaked in Leche de Tigre (the liquid from the fish mixed with ginger, lime juice, & cilantro). There was cancha choclo mixed in with the fish. Cancha Choclo are whole corn kernels that have been soaked so that they puff up. They served plantain chips on the side. The ceviche was full of immense flavor. It was tangy from the acid in the lime juice which accented the sweetness of the fish.
The Chips, Avocado Mousse, & Tomatillo Salsa was another great sharable. They made homemade tortilla chips to dip into the mousse and salsa. They also included plantain chips. The avocado mousse was extremely creamy and a little tangy. It was delicious on the plantain chips. The tomatillo salsa was a blend of roasted tomatillos and jalapenos. It was not as spicy as I was expecting with the jalapenos.
To help enjoy these appetizers we ordered a bottle of red wine called Finca La Mata. It was a Tempranillo, which is a black grape from Spain. It was bold but smooth in flavor.
I got to try the soup of the day which was a creamy clam chowder. There was an overall sweet flavor to the soup. The clams were tender.
I made sure to order the 1961 Salad. I heard that this was a best seller. They had chopped up lettuce tossed with Manchego cheese, baby Swiss, and manzanilla olives. They coated the ingredients with a homemade house dressing. The dressing reminded me of both an Italian and Greek salad dressing. It had a tangy taste, but I could not get enough of it. I wish I could have bought a bottle of this dressing for home.
For my dinner I ordered the Arroz Chaufa. This was a Peruvian style Chinese fried rice. They used Peruvian spices, bean sprouts, soy sauce, cilantro, and scrambled eggs. They drizzled a Fresno aioli on top and sprinkled green onions all over. I ordered the rice with chicken. They had tender pieces of chicken chopped up throughout. They had marinated the chicken which added extra flavor to the rice. It had a nice smoky taste to it from the Peruvian spices.
The Seafood Paella was also ordered. This took a little extra time to make so it needs to be ordered right away so that it will come out with the rest of the meals. This was a traditional Spanish paella with bay scallops, lobster tail, shrimp, clams mixed with calasparra rice (the traditional Spanish rice used in paella), cantimpalo chorizo, bell peppers, onions, peas, saffron, cilantro, and sofrito (onions, garlic, bell peppers, tomatoes in a sauce). This paella had extraordinary flavor. The saffron in the rice pairs perfectly with the seafood. The lobster was tender, but the bay scallops were my favorite part. They were sweet, which was a contrast to the saltiness from the other components.
The other dish that was ordered was the Churrasco Steak. They marinated a flat iron steak in aji panca (a Peruvian red pepper marinade). It was cooked to a perfect medium. It was served on top of a black bean chorizo risotto. On the plate they included an avocado crema, salsa criolla, and chimichurri. The steak was tender and full of bold flavor. But it was the black bean risotto that was the star. It had a hint of spice and a creamy texture. It was something unique that I was not expecting when I hear risotto.
Each dish was amazing at Nineteen Sixty-One. We did not save room for dessert so we will definitely have to go back another time for that. Check out their menu at www.nineteen61.com
We went to The Back Nine because we heard their brunch was amazing. They do have a specific brunch menu for Saturdays and Sundays, but you can also order items off their regular menu.
Since I was there with a large group of friends, I was excited to see all the different dishes that we were going to order.
The staple item that we always order when we come here are the Par Three Fries. These are amazing French fries. Everyone loves sharing them because they come with 3 different types of fries: Curly, Crinkle, and Traditional straight. They are cooked perfectly, and they fry them up to order because they are always piping hot when we get them. Make sure you ask for some of their homemade cheese sauce on the side. This is perfect for dipping the fries in.
One of the brunch dishes ordered was the Chicken and Waffles. This was breaded chicken tenders that were placed on top of a waffle. Then they were topped with fresh fruit and sprinkled with powdered sugar. The chicken was amazing. The breading was crispy and had great flavor and the chicken remained moist and juicy. I loved dipping it in maple syrup for extra flavor.
The Classic Breakfast Plate was truly a classic. It came with 2 eggs (these were ordered scrambled), sausage patties, toast, homefries, and fresh fruit. The eggs were amazing. They had such a creamy taste. It reminded me of the way my dad use to make them when I was a kid.
The Breakfast Bowl was pretty big. The bowl started with homefries being covered in the house made cheese sauce. Then there were layers of peppers, onions, and bacon. It was topped off with 2 scrambled eggs. If you like having all your ingredients mixed together for easy eating, this is the dish for you. The homemade cheese sauce helped pull the whole dish together.
A few friends did not feel like breakfast items, so they ordered more lunch type items. The Mahi Tacos looked fantastic when they came out. There were 3 flour tortillas stuffed with grilled mahi-mahi, housemade slaw, and a Cajun remoulade on top. My friend devoured all three. She said the fish was flakey and the sauce made them taste amazing.
If you like salads then the Cobb Salad would be a great choice. The mixed greens were topped with fresh grilled chicken, sliced egg, onions, tomatoes, cucumbers, bacon, and bleu cheese crumbles. The bleu cheese dressing was served on the side. This was such a fresh-looking salad. The bleu cheese crumbles helped set it apart and make it unique from other cobb salads I have seen.
Lastly the chicken tenders were ordered. This was the same chicken that came on the chicken and waffles, but just with a few more pieces. It came with grilled veggies on the side which were grilled zucchini and yellow squash.
The food was amazing at The Back Nine. They never disappoint. And the staff is fantastic and always trying to take care of you.
Check out The Back Nine in Lakeland. And if you want to have fun playing the golf simulators, head to the back of the restaurant. They also have a great loyalty program, so make sure to sign up for that.
If you follow me on social media, I have done many posts about a great restaurant called The Back Nine in Lakeland, Florida.
It is owned and run by a husband and wife, whose dream was to open a restaurant. They have a wonderful menu, a full bar, and fun golf simulators in the back where you can have a fun game of golf (or a variety of other games, including zombie dodgeball).
They serve an amazing brunch on the weekends, and I wanted to make sure I wrote about it. We were a big group, so we got to try a variety of things off the menu.
They had two types of mimosa options for brunch. The one option was a Mimosa Flight. These were 4 of their popular flavors: Classic, Blackberry, Sunset, and Blueberry Lemonade. These were pretty large glasses for a flight.
They also have a Bottomless Mimosa. There is a 2-hour limit for this but there is plenty of time to enjoy all 6 flavors. Just make sure you eat something so you can walk out ok.
My friend and I decided to do the bottomless option. We went in order of the menu. It was easier to keep track that way. The first one out was the Classic. This was a good way to start. Something traditional to cleanse the palette before the unique flavors arrive.
The next flavor out was Blackberry. This was sweet and tart at the same time. There was a hint of blackberry flavor which is where the sweetness came from, and the brut champagne is where the tartness came from.
The Sunset mimosa was beautiful. The 2 colors of orange and red really did look like the sunset. This was a sweet mimosa. I liked how it hid the flavor of the champagne but was still bubbly. I would say this was one of my favorites.
The Raspberry was the fourth flavor on the list. This was similar to the blackberry but it was sweeter. However there still was some tartness.
Strawberry was out next. This was full of strawberry flavor. I feel it was mixed a little with some orange juice which made it the perfect combination.
The last mimosa out was the Blueberry Lemonade. I was originally not sure about what this flavor would be like but the combination of tart blueberry and sweet lemonade worked well together. This ended up being my second favorite mimosa of the day.
If you are looking for a great place to get bottomless mimosas then The Back Nine is the place to go.
There is a breakfast place that a neighbor told me about that was a must visit. Just describing the homemade biscuits and gravy made me so hungry to try Breakfast Station. They first opened in 1995 in Port Richey, Florida and now they have locations all over the state.
A group of us went out to breakfast one Saturday morning. I was excited to see what everyone was going to order.
The one item we all agreed on was that the table would get the homemade biscuits and gravy. They put the homemade sausage gravy in a bowl for us. For the biscuits they did something unique with them; they actually fried up the biscuits – they cut them open and fried them on the griddle, so they were a little crispy and buttery. The gravy was so creamy and was full of savory sage flavor.
For my breakfast I ordered the Baggage Car Omelet. This huge omelet was loaded with diced ham, green peppers, onions, mushrooms, tomatoes and American cheese. The ham added a great saltiness and the cheese added the creamy texture. All the veggies helped make this omelet filling. I also got a side of grits. I loaded them up with butter to make them creamier.
The Southern Skillet was also ordered. The skillet started with a base of homefries that were cooked with peppers and onions. Then there was some ham mixed in. Then it was all covered with the homemade, delicious sausage gravy. Pepperjack cheese was sprinkled all over to melt. Finally eggs were placed on top. This was another large size breakfast. Make sure you are really hungry.
The Crossroads Omelet combined sausage, peppers, onions, and pepperjack cheese. After the omelet was folded up they covered it with the homemade sausage gravy. They use this gravy on so many dishes. It is absolutely amazing.
The last breakfast that was ordered was a Build Your Own Omelet. So this omelet combined ham, peppers, onions, mushrooms, tomatoes, and cheese. But for a twist, their homemade chili was poured on top. This made the omelet unique and with a little spice.
The breakfasts were so satisfying. The restaurant had such a crowd and there were people waiting outside to get in. They are a popular spot. I highly recommend them if you want a great breakfast.
