St. Petersburg, U.S.A – Affectionately described as “the Starbucks of tea” by locals, The Hooker Tea Company is more than just a trendy little niche in downtown St. Pete. Originally opened in 2006 by Sean Hooker, the shop has since been taken over by current owner Raymond Ritola, and the love Ritola has for both the store and the brand is evident in everything from the merchandise to the way he speaks.

Big tins full of loose-leaf tea make up one of the walls behind the counter, with pieces of real fruit and other spices mixed in, and the staff will let you take a whiff of any flavor before you come to a final decision on what you’d like to try. There’s no rush, with over one hundred flavors of tea, and the staff is highly knowledgeable in the craft, as well as more than willing to explain the nuances of their teas to help match you with the right fit for your palette. This is the kind of caring, personalized experience you can expect to feel in every aspect of the shop.

“We try to give a relaxed atmosphere that’s very warm and very comforting, but at the same time you can be productive,” Ritola explains, “You can get away from it, you can do your work here instead of at home or at an office. “ His words are evident in the board games stacked by the door – every childhood favorite, from Connect Four to Jenga – and the large, comfy chairs spread out among tables. Free Wi-Fi is offered to guests and drinks are usually served in real mugs and glasses in a bid to combat what Ritola calls the “serve ‘em and send ‘em” mentality that other, similar places may have.

The comfort of the customers, though most important, is not the only thing on Ritola’s mind as he runs his store. The Hooker Tea Company is a place that prides itself on its effort to remain local and environmentally friendly. Since taking over, Ritola has managed to reduce utilities by 40%, and all to-go containers are green and made of recycled material. They even use special trash bags that recycle the liner used in strawberry fields, which are not only green in sustainability, but in color as well. The vast majority of their ingredients for food are purchased locally, and they sell orange juice straight from a nearby grove.

As inspiring as all of Ritola’s work is to keep the planet healthy and to Keep St. Petersburg Local (an organization of which they are a member), his efforts do not stop at the store itself; the Hooker Tea Company has a variety of healthy relationship with other restaurants and shops in the area as well. Places like Mezze 119, a Mediterranean restaurant down the street, and NeoSoul, a tattoo and art shop, carry the Hooker brand teas for their customers.

And Hooker’s neighbors, the gelato shop Paciugo and AnnaStella’s Cajun Bistro, both enjoy sharing a cooperative success with Hooker Tea, as they are three very different stores that complement each other. In fact, Ritola’s neighbors are one of the main reasons he refuses to sell coffee.

“Both of our neighbors sell it. It’s kind of adding us into competition that we don’t necessarily need to be added into,” he says of potentially placing coffee on the menu. “We feel we should stick with something that we’re very good at instead of throwing ourselves into the mix of a bunch of competitors.”

Those who need their daily coffee fix and don’t feel like walking next door can breathe a sigh of relief, however. Ritola adds, “Aside from the mates, which have the high caffeine content, we also have coffee-esque style teas like our Toasted Amaretto or our Café Latte, which are very very similar to it.”

While the main thing they serve is their superior-quality tea – and it is indeed what they are known for – the Hooker Tea Company does offer an array of house-made items to eat. From cupcakes that are moist and decadent, but not overly sweet, to fresh fruit, to their popular quiche. Rich and cheesy, with obviously fresh ingredients, their quiche manages to do what so little can – taste more of the many, layered flavors than simply of egg. If these are the kinds of items served when the Hooker Tea Company is a café, then one can imagine how exquisite the food will be if Ritola’s dreams of expanding into a full tea-based restaurant come to fruition.

“It’d be all kind of tea-oriented,” he says, excited by the prospect, “Cooking with tea is becoming a lot more popular. We actually worked with a couple of breweries at one point and created tea-infused beers, tea-infused sangrias. But we also do tea-infused cupcakes, tea-rubbed chicken and steaks, tea-infused salad dressings – there’s just a lot of ways you can integrate teas into the cooking, which is a very unique style of cooking that could be something that could have a lot of potential and success.”

Although the possibility for such a place is still up in the air, one thing is certain: It will be as much loved and revered by the St. Petersburg locals as the humble little Hooker Tea Company shop currently is.

For more pictures, visit our Facebook gallery.

• Teas are served iced or hot: $2.75 – $3.50 (depending on type, one size only)
  • $5.95 – $7.00 for endless tea pot (in house only)
  • Skim, 2%, whole, half-n-half, vanilla soy, and almond milk available
  • Splenda, Sweet n Low, sugar, honey and agave available
  • Over 100 kinds, including green teas, white teas, fruit and herbal blends, mates, black teas, rooibos teas, oolong teas, decaf black teas, honeybush teas, and pu-erh teas
  • Customers have the ability to mix and match tea types to create their own custom blends
  • Bubble Tea (weekends only): $3.95
  • Hot Blends: $3.95
  • Frozen tea blends: $4.45
  • Food Items (made fresh daily): $3 – $8.95
    • Pastries
    • Quiche (Vegetarian or Meat)
    • Tea-infused Oatmeal
    • Parfait
    • Fresh fruit bowl

The Hooker Tea Company
Open 8am-10pm (M-Sat)
8am-7pm (Sun)
300 Beach Drive
Suite 124
St. Petersburg,  FL 33701
ph:  727 894 4832
e: info@hookertea.com
Facebook: https://www.facebook.com/hookerteacompany
Website: http://the-hooker-tea-company.myshopify.com/

The article Find Tea Heaven at Downtown St. Pete’s Hooker Tea Company appeared first on The Toonari Post - News, Powered by the People!.

Located in the middle of Central Avenue in St. Petersburg, USA, under a stand-out crimson canopy, is a local restaurant putting a more affordable – and not to mention delicious – flair on the usual European cuisine. Our first impression upon walking into the St. Pete Brasserie was that the place was classy, but still very warm and inviting, with a dark atmosphere that was only somewhat combated by the lighting and jazzy music. First impressions are sometimes right on the dot; we felt welcome and well taken care of the moment owner Justin Chamoun stepped up to greet us at the door.

A personable, charming man, Chamoun has obvious pride in his little piece of St. Petersburg – and with good reason. Having been an enthusiast of European food for as long as he can remember, specifically of the French variety, Chamoun spent over a year looking for the right kind of restaurant to run. The St. Pete Brasserie was a place he frequently enjoyed dining at as a patron, a fan of Chef J Ward’s food from the get-go, and when the opportunity arose for Chamoun to buy out the place from a financial backer, he leapt at the chance.  So fond of the Brasserie as it was, to this day he retains almost the entire staff from before he took it over. A wise choice on his part; the staff members we interacted with and observed were all incredibly knowledgeable and pleasant.

The superstar, of course, is the chef. J Ward has been with the restaurant space since the days when it was named Table and served an entirely different menu. Not only did he bring Table’s menu to life, but he crafted an entirely new menu when the restaurant transformed into the St. Pete Brasserie. So much trust does Chamoun have in Ward, he leaves all menu decisions to the chef, allowing him almost total control over the menu. Ward’s interest in European cuisine comes from the years he spent overseas as the son of an Air Force father, and he uses much of his time trying to replicate the flavors he experienced and loved. With no real formal training, Ward is one of those special individuals with a talent and passion for food that is evident in every bite you take.

In terms of food, only the highest quality will do.  Practically everything is fresh and made in-house, and in doing their part to Keep St. Petersburg Local (an organization of which they are a member), they strive to keep a healthy relationship with local businesses, purchasing most of their ingredients from the area. The only real exception to this is their meat, which they ship in from Niman Ranch, a distributor from San Francisco that prides itself on its sustainability and focus on animal welfare.

As proud of the food as he is, it is not the sole focus for Chamoun. The man is truly what you would call a wine aficionado – and in wine is where his passion lies. A self-described “wine fanatic”, he is a connoisseur of wines (preferring French over Californian) and can easily launch into a dialogue of the fine nuances of more than just his favorites, suggesting exactly which type goes with which meal and why. He strives to soon turn the lounge area of his restaurant (a separate room that is mainly used for additional seating on weekends at the moment) into a space where he can host wine parties and tastings. The few gatherings he has attempted in the past have given him encouragement that he can add such events to the overall experience of the St. Pete Brasserie.

The Dining Experience

Upon being seated, our drink orders were taken and a basket of house-made bread was served.  Well-toasted and warm, the bread was crusty and hard on the outside, but melt-in-the-mouth soft on the inside. It set a high bar for the rest of the night, which easily kept being met.

We had a chance to look over the menu, extensive for only two pages (but not overwhelmingly so), and after having the specialties explicated to us, we suggested that Chamoun make the final decisions with whatever he thought most embodied his restaurant.

First up were samples of a few of the appetizers: the Tuna Tartar, the Escargot en Cocotte and the Moules Gratinee (mussels). The tuna was obviously fresh and sliced to order, a littering of capers complimenting the lemony tone, which made this dish more refreshing than any sort of fish. It was our photographer Ines’ favorite part of the meal. The all-stars of the three dishes for me, however, were the escargot and mussels – and it had very little to do with the sauces and seasonings (a simple garlic sauce for the snails that is perfect for a lighter palette, and smothered in sharp cheese for the mussels).  One thing that I usually presume is inescapable at most restaurants is a slightly chewy texture when eating escargot or mussels; not so at the hands of Chef Ward. The meat of both items were tender and thick, melting the moment you bit down like eating the perfect cut of marbled beef. Both tasted incredibly fresh and the way they were prepped complimented the natural flavors of both the escargot and the mussels, rather than trying to hide or detract from them. It was my first indication of the night that Chef Ward is a man who knows exactly what he’s doing with every shake of a pan.

Next to sample were portions of their Mac & Cheese, their Red Snapper, their Half-Roasted Chicken, and their Cassoulet (a typically French casserole containing meat and white beans). The Mac & Cheese was phenomenal (and as someone who is not usually a fan of the classic dish, I can only imagine how the many who swear by it would feel). It was rich, creamy and garlicky, with slivers of bacon, four different types of fresh cheese, and each noodle cooked to perfection.

The snapper was flaky and fork tender, lightly seasoned to take advantage of the fish’s full-bodied flavor, and the capers made a return in a sauce that paired well with the fish. The fish was served with brussel sprouts and sliced potatoes that were just as excellent as the snapper.

While the chicken was well-seasoned with a delightfully crispy skin, Ines and I found the meat to be a bit dry and completely outshined by the Pork Belly White Bean Escarole Ragout that the chicken was served on. However, when the chicken was eaten in the same bite as the ragout, the combined flavors created such a delectable experience that the small issue with the chicken meat hardly mattered.

Cassoulet is described frequently as “comfort food”, and the moment I tasted Chef Ward’s version (with duck confit and several types of sausage) those were the first words to fill my brain.  Heavy, rich, the filling melts on the tongue and sets warm in the stomach. The various meats mixed in with the beans made for a zesty meal, with so many layers of flavors that I couldn’t really label them aside from the feeling they give me – which was “warm”.

The final stage of the night presented us with two of the Brasserie’s desserts: their triple crème brulee and their lava cake. The crème brulee was an experience all on its own, with three different compartments that each housed a different flavored version of the custard (chocolate, vanilla and espresso), and three different dessert wines were suggested to us by Chamoun that were each to pair with a specific flavor. The overall texture of the custard was not the standard, silky smooth you usually find in crème brulee – it was lighter and airier, which made for a dessert that was decadent, but not overly sweet.

Chef Ward managed the same with the lava cake, creating a fluffier and gentler version of a dish notorious for being rich and heavy. If you’re disappointed that the lava cake isn’t that punch of decadence you’re used to, however, Chef’s house-made ganache is paired on the side with a scoop of vanilla ice cream.

On a whole, the service was exemplary and the food was ambrosial. The only disappointing moment of the night was when Ines and I realized we had forgotten our leftovers at the table.

What makes the St. Pete Brasserie a place that I would recommend highly to others is not only the brilliant menu, but the relative affordability of the cuisine. Many restaurants that one would dine at with a similar level of service and quality will be comparatively more expensive. Chamoun prides himself on their ability to keep the price down enough that locals can enjoy a night out with great food and not have to worry about the cost.

“People know they can come in here, have a good time, and not spend an arm and a leg,” he says, his pride for his restaurant shining through once more. And indeed, the St. Pete Brasserie is a warm and welcoming piece of downtown St. Petersburg that offers a reasonably priced menu for anyone looking for a great meal.

For more pictures, visit our Facebook gallery.

Appetizers: $3-$20
Entrees: $17-$37
Prix Fixed Menu (M-Thurs, 5pm-7pm): 3 courses for $23
Hours: 5pm-10pm (M-Th)
5pm-11pm (Fri-Sat)

St. Pete Brasserie
539 Central Avenue
St. Petersburg, FL 33701
ph: 1 (727) 823-3700
Facebook: https://www.facebook.com/StPeteBrasserie
Website: http://www.stpetebrasserie.com

The article St. Pete Brasserie, Downtown St. Pete’s Piece of France appeared first on The Toonari Post - News, Powered by the People!.

Once you step into Jazz Tastings you are met by the soothing sax notes of the live jazz ensemble, velvet voice of the lead singer, the clink of wine glasses and the laughter of intimately grouped patrons in a sophisticated yet casually chic décor. The ambiance of muted amber lights, rich hue of chocolate wood furnishings, relaxing lounge chairs and a wall of fireplace bricks punctuated with pops of reds, orange and gold, reminded me of a visit to exclusive, trendy soho or Greenwich Village of New York. An impressive wine list boasts exquisite offerings of wine from around the world and the added muses of live jazz lends to the stylish vibe and harmony of fine wine, good company, and inspired Tapas (small tastings).

My guests and I were seated in comfortable lounge chairs and presented with an array of tastings that dazzled the taste buds. The menu, a superb melody of culinary delights was personally created by the virtuoso, Chef Jose Bofill. He enthusiastically describes each sumptuous plate with the passion of a fine artist. He focuses on simple yet, complex flavors, marrying both savory and sweet. We were treated to several tapas plates ingeniously presented in simple, white triple plates or bowls and paired with a Twisted Moscato wine.

• Herb Goat Cheese Crostini with savory spiced fig jam. A grilled salsa Verde garlic crostini, piquant flavored goat cheese. Creamy and heady accompanied by a perfectly blended spiced fig jam with hints of cloves and nutmeg. Delectable and spot on.
• Lump Blue Crab Cakes with black bean chili, roasted tomato relish, horseradish bloomed capernaise. Chunks of lump crabmeat which sits on a bed of ratatouille tomato relish and black bean chili. Garnished with a distinctive pungent caper sauce.
• Chili Dusted Scallops with deep fried chorizo maduro fritter, key lime beurre blanc – a mini tower of plump pan seared chili dusted scallops atop a spicy chorizo sausage and fried plantain. Topped with a fresh tomato, scallion salsa. A perfect union.
• Pork Belly with ginger spiced apple compote, toasted couscous tapioca, sage demi-glace. Robust flavored rub, drizzled with a sage demi-glace and garnished with wilted Swiss chard. Succulent and delicious and complemented with a fusion of Al dente pearlescent tapioca couscous and ginger spiced apple compote. A Tantalizing balance of mouth watering flavors.
• Chicken and Waffles crunchy panko crusted tender buttermilk chicken cutlets served with a unique miniature savory wild rice waffle and drizzled with an intense pink peppercorn sherry pouvre. Scrumptious and simply provocative.

The owner, Rory Frazier, then recommended the Pièce de résistance; the house specialty; luscious Pecan Bread Pudding paired with a Jackson Triggs Vidal Ice wine. Each decadent morsel was soaked with the full-bodied flavours of Kentucky bourbon, poppy seeds and caramelized butterscotch bananas foster. A surprisingly Light but rich stickiness of pure heaven. The ice wine was aromatic and graceful, with notes of apricot and black currents. A wonderful accompaniment.

This is now the new HOT spot of Orlando, and I dare all my hip, trendy and mod compatriots to visit and not feel right at home. Go on! I dare you.

Jazz Tastings

164 Lake Ave, Maitland, FL 32571

Phone: (407) 661-1190

The article Jazz Tastings: Eclectic Gem in the Heart of Stylish Maitland appeared first on The Toonari Post - News, Powered by the People!.

Just steps away from the Waikoloa Beach Marriott Resort & Spa, located in the Kings’ Shops, is Hawaii Island favorite, Eddie Aikau Restaurant & Surf Museum. Created for the legacy of popular big wave surfer Eddie Aikau, this Waikoloa restaurant is a hotspot for locals and visitors who want a taste of Hawaiian cuisine. As the restaurant takes a contemporary approach to preparing traditional island dishes, a meal at Eddie Aikau is easily layered with fresh flavors and local history.

Maui-born Eddie Aikau remains one of the most well-known surfers in Hawaiian culture, whose impact on the surf community still holds a strong importance. Aikau rose to fame on the islands for his mastery of surfing, as well as becoming the first lifeguard in Hawaii, specifically in Waimea Bay.

Aikau did tremendous work on the North Shore of Oahu, where under his watchful eye, not one drowning occurred. His courage was tested in 1978, when the Hokule’a, a voyaging canoe, set sail from Hawaii to Tahiti. The canoe capsized off the coast of Moloka’I, leaving Aikau and the crew in dangerous waters. Aikau paddled out on his surfboard towards Lanai to get help, but unfortunately was never seen again.

The Eddie Aikau Restaurant & Surf Museum is a tribute, not only to the legendary surfer, but also to the unique blends of tropical flavors found only in Hawaiian cuisine. Award-winning Chef Scott Lutey, also a Maui native, has created a modern menu that blends local ingredients into Asian Fusion dishes. Although centrally located in a shopping area, stepping into the restaurant calls for a casual, laid back atmosphere, the perfect place to enjoy Lutey’s cuisine.

Starting appetizers and salads are in no shortage on the menu. The Kalua pork spring rolls showcase a flavorful Hawaiian classic of Kalua pork, served with pickled cucumbers and a guava chili.

Staying true to local fruits, pairing this dish with guava takes it to the next tropical level. A watermelon salad is a refreshing way to get a great dose of greens. Served with Waimea greens and juicy watermelon, this salad continues to use local products to create delicious dishes. A creamy goat cheese is added onto the salad, along with candied macadamia nuts that give a balanced crunch.

For any food lover, it is hard, sometimes nearly impossible, to resist a good pork belly. The pork belly entrée at Eddie Aikau is surely not one that can be passed up by any means. A generous portion of succulent pork belly is presented on a plate that will make anyone’s mouth water. Served atop a bed of sweet potatoes, the creaminess of the potatoes blends well with the meat. Accompanying the pork belly is a bed of greens, along with a row of jumbo shrimp. Any appetite can be easily fulfilled after tasting this masterfully created dish.

Another entree that is not to be missed at Eddie Aikau Restaurant & Surf Museum is the ‘Ahi and Shrimp entrée. The ‘ahi tuna is sliced and presented beautifully on the plate to show how it is seared to a rare perfection. Biting into the slices of ‘ahi reveal a level of freshness that could only come from being caught locally.

Chef Lutey takes full advantage of the restaurant’s proximity to the sea and highlights the great seafood in Hawaii. Served with the ‘ahi tuna is a grouping of shrimp, prepared to perfection. Along with the seafood, this plate is served with mashed potatoes and drizzled with a ring of macadamia nut pesto.

Utilizing locally grown and sourced ingredients is a main staple behind the restaurant’s cuisine. Eddie Aikau Restaurant & Surf Museum takes pride in supporting the local community and sources their products from nearby farms, such as Wow Farm Tomatoes, Fresh Fish Asa, Hamakua Macadamia Nuts, and King Ocean Farms, among many others.

It is this sense of giving back to the community that Eddie Aikau himself continuously strived to do as a lifeguard. Aikau’s legacy continues to do exactly that with this restaurant, as it serves the community with history as well as unparalleled Hawaiian cuisine.

Image Courtesy of   https://www.facebook.com/EddieAikauRestaurant

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Outside of Japan, it is difficult to find authentic Japanese cuisine that lives up to the quality and diversity of the original. But for foodies with a genuine taste for Japanese, if you do find such a place, you hold on to it and visit it near-religiously.

One such place can be found tucked away by Baker Street Station in the heart of London. Getting off the Underground, you turn right and cross the street — don’t let the obvious restaurants and fast food outlets get you on the way — and soon you will spot a modest wooden placard directing you into the complex, away from the busy street.

“Nambu is a region in Japan, where my husband is from,” explains the restaurant’s hostess, Yasuko. “Tei means a little place.” They have been in business for 11 years. “I have been in the UK for more than 35 years now. When we retire, we plan to go back. We visit Japan, but not as much as we would like to.”

The owners’ attachment to their roots is evident as soon as you step into the restaurant — it is like stepping into a different part of the world. Plenty of wood and Japanese decor ensures a pleasant and fitting environment for the culinary treats you’re about to experience.

Nambu-tei serves traditional Japanese food, from sushi and sashimi, to tempura, teriyaki and even hot pot dishes, which few restaurants do because of the amount of work required. Their lunch menu includes a wide variety of set lunches that cater to all tastes and are equally gentle on your wallet.

The possibilities for lunch are in fact so vast that it can be difficult to choose which combination you would prefer. Toonari Post recommend the Unaju Box, featuring barbecued eel on rice, the Ton-katsu Lunch or the Foodie’s Lunch Box, a beautiful three-storied box including sashimi and fried salmon. Be sure to wash it down with hot green tea.

For dinner, the prices go up as one might expect, but so does sophistication. Japanese cuisine is not just rice, tuna and teriyaki sauce. The combination of flavor and texture is unique and for true fans, highly enjoyable. Have a shot at the Sunomono (a seafood salad with rice vinegar dressing) or treat yourself to Nasu Dengaku, a grilled aubergine sweetened with miso.

Toonari Post also highly recommend the grilled eel. Some of the Chef’s recommended dishes can sound slightly intimidating: fermented octopus, seasoned jelly fish, or how about some assorted seaweed? The casual eater might not want to risk ordering something they won’t be able to eat, but often the best food experiences are the surprises you stumble upon. If you don’t try it, how can you say you’ve really lived?

The dinner menu also includes set dinners and impressive hot pots – some of which have a two-person minimum. Prices range between £28-£38 but if you do indulge, rest assure you won’t be walking away hungry. A Nambu Dinner Special for one cost £36 but you get a sushi platter, a special soup in a teapot and assorted tempura before the main course of two well-sized seafood skewers, rice and miso soup arrives.

In addition to a well prepared and beautifully presented meal, try a glass plum wine if you haven’t already. It’s a sweet and fruity alcoholic drink which you drink slowly. There are many different types and strengths; Some home-brewed ones are not for the faint hearted, but the house brand at Nambu-tei is delightful. Finish off, if you can, with a scoop of ice cream – pick from chestnut, sweet red beans or green tea.

Beyond the dining area, Nambu-tei also has rooms downstairs in the authentic style of floor seating. Parties of four to eight can gain the full experience, sitting on specially made chairs and placing their feet in the floor. Yasuko explains that their busiest days are Thursdays and Fridays and that they are frequented by office workers and people looking for a place to eat near the Tube station.

What may attract people is a welcome break from the local food chains and the generic menus. Nambu-tei is a truly original experience in the British capital. Being run by Yasuko and her husband, who is the head chef, they have been careful to keep the spirit of their home country, from the menu to the interior and to the friendly staff who all but one speak Japanese.

To learn more about the location and their menu, please visit the Nambu-tei website. They are open for lunch Monday-Friday from 12PM-2.30PM and dinner Monday-Saturday from 6PM -10.15PM (last order).

The article Nambu-tei, A Piece of Japan in London appeared first on The Toonari Post - News, Powered by the People!.

If you are seeking the perfect spot for an anniversary, cultural experience, or girls night out, stop in at The Pearl. Candlelit tables, a glass of wine, decadent Moroccan and French food, and live music will have you in the mood! The mood for dessert that is, and who could say no to a hot godiva brownie smothered in ice cream and fresh berries?

Karim Chiadmi is the head chef and owner of this hidden Pearl bringing his passion for great food and company to the Treasure Island area. With live music Wednesday through Saturday, catering, and a full liquor bar, The Pearl is an up-and-coming hot spot. Prices can run high at The Pearl, but for special occasions or something new, it’s well worth the experience.

As I entered The Pearl with my fellow food lovers, we were immediately greeted by the owner himself. He remembered my friend right away, and put us at a table with a lovely view of the entire restaurant. Chiadmi is of French and Moroccan descent so the menu has those two cooking styles available, even though it has a wide variety.

After trying the Moroccan style duck, two types of French chicken and pasta, I promise visitors won’t be disappointed. The flavors are rich, the meat is juicy, and falls of the bone, the ingredients fresh, the steamed vegetables melt in your mouth. The dessert is sinfully rich and oozing with perfection. With the dim lighting, free flowing win, live bongo drums, and soulful guitars, I was entranced. This is another restaurant that takes you out of Florida entirely.

Guests are invited to shake bottles of sand to accompany the band. My guest and I found ourselves lost in conversation with some of the regulars at the bar. They were as full of life and energy as the restaurant itself, bringing even more charm to this location. I found myself ordering appetizers, even after a five-course dinner, craving more mouthgasmic exploration.

The fresh garlic hummus and pita were amazing! The fish and stuffed mushrooms are to die for. I left The Pear knowing I was addicted. This is without a doubt a Toonari top pick. Located at 163 107th Avenue, Treasure Island, FL 33706. It is open Monday to Thursday from 4 p.m. to 10 p.m. and on Friday and Saturda from 4 p.m. to midnight.

Happy eating!

The article The Pearl: A Treasure on Treasure Island appeared first on The Toonari Post - News, Powered by the People!.

Just outside of historic Gettysburg, Pennsylvania stands the charming Mary-Penn Bed & Breakfast. Situated one mile down a dirt path on an expansive stretch of farmland, the bed and breakfast is the perfect place to unwind because of its seclusion from major tourist attractions in the center of town.

The country-style house sits on a portion of over 200 acres of land where not much more than the tranquil sounds of neighboring Marsh creek can be heard. But what sets this bed and breakfast apart from others in Gettysburg are its historical features and its owner, Bea Waybright.

“I want you to make yourself at home,” Bea said as she welcomed guests into the house. It doesn’t take long for Bea to give guests a tour of the bed and breakfast, her excitement bounced off the walls of the antiquated house. Originally created as a one story house with a thatched roof in 1743, the Mary-Penn Bed & Breakfast is Bea’s pride and joy.

The unique location has the Mason Dixon line running straight through the middle of the house, leaving one half of the bed and breakfast in Pennsylvania, while the other half stands in Maryland. Rock markers of the Mason Dixon line were placed one mile apart and is a captivating feature on the Waybright’s land.

The bed and breakfast took years of restoration on the part of Bea and her husband, David, but all the hard work paid off in the form of a wonderful house. With antique and country style furnishings in each room, the bed and breakfast emanates perfectly balanced historical decor with modern touches.

A front sitting room showcases original documents of the house dating back centuries while a large table in the dining room stands as a central gathering place for the owners and visitors to share stories. On the lower level is a modern kitchen, full bathroom, and spacious family room perfect for watching a movie or curling up with your favorite book.

Personal touches in the family room, such as photo albums of weddings held at the bed and breakfast, make visitors feel like they have truly been welcomed into someone’s home.

Each of the four bedrooms at the Mary-Penn Bed & Breakfast contain their own unique charm and, as Bea explained, are named for someone who had a significant contribution to the house over time. The John McKinley bedroom is named for the man who built the original one-story house in 1743 is the only room on the lower level.

The second floor of the house was created in 1793. Three bedrooms are located upstairs, including the Wm. J. Stewart room, named for the man who extended the house upwards. The Mary B. Waybright room, dedicated to Bea’s mother-in-law, is larger and has a queen sized bed with a fireplace.

Finally, the William Penn room is the largest of all the suites with a queen sized bed, adjoining another smaller room with a double bed. Bea transformed the basement into another social gathering area, but did not overlook the deep history of the space. The Mary-Penn Bed & Breakfast was once a house that had slaves.

Marks from the chains that kept them in the basement at night can still be seen in the original wooden beams that run across the ceiling. Bea created a memorial to the slaves of the past that once lived in the house, feeling that it was the right thing to do.

While staying at the Mary-Penn Bed & Breakfast is a complete luxury with all necessary amenities available, the true reward of staying the night at this accommodation is getting to know its owners. Over a deliciously home cooked breakfast, guests surrounded the dining room table and joined in jubilant conversations with Bea and her husband, David.

Plates of Belgian waffles and sausages circled the table, along with freshly sliced pineapples, kiwis and bunches of grapes. A homemade farm casserole was a favorite among the guests, along with cinnamon buns and cups of coffee. It’s easy to spend hours talking with Bea about her grandchildren and how the uncontrollable weather often has an impact on the house and farm.

It’s effortless to find yourself swapping recipes with her or talking about her upcoming plans to create sleigh rides in the winter, in which David jokingly stated, “Her dreams are my nightmares.” Staying at the Mary-Penn Bed & Breakfast is much more than spending the night in a fascinating historical house.

Stepping into the centuries’ old house is more about being welcomed into a family that seemed to always have a place in their heart reserved for you. Bea encouraged her guests to sign the guestbook, keep in touch, and receive Christmas greetings for the upcoming holiday season.

“You are now part of the family,” Bea said as guests checked out and turned in their keys. The kind of honest relationships created at the Mary-Penn Bed & Breakfast makes it that much harder to leave. The Mary-Penn Bed & Breakfast is located at 716 Mason-Dixon Road, Gettysburg, Pennsylvania 17325.

For more information on making a reservation call 717-334-5055 or visit the website at http://mary-pennbb.com/index.html.

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Rollin’ Oats may look like just a health food super market, but head towards the back and you’ll find a tantalizing treat. You can find breakfast, lunch, and dinner are part of the Rollin’ Oats experience. Made fresh daily and designed with your health in mind, you can’t go wrong with this delicious hot spot.

The Mediterranean quiche is overflowing with taste bud delights. Fluffy, whipped eggs, thin crust, spinach, tomatoes, Greek olives, and hints of garlic will have you starting your day off with a smile. The apple tuna salad is refreshing and sweet. Speaking of sweets, check out Rollin’ Oats desserts on your way to the register.

They are always made with natural sugars, no starch, egg whites, sometimes tofu, and other healthy ingredients, yet with all the sinful flavor of your favorite treats. The lemon berry bars and chocolate muffins are a Toonari recommendations. If you need a power up to go with your soup or sandwich, try a smoothie! Nothing seems to be able to beat the thick, creamy, natural ingredients of Rollin’ Oats blended drinks.

“I have been coming to Rollin’ Oats for months,” said Paula, a local, and Rollin’ Oats lover. “Everything is so healthy, but taste so good! I can grab a snack and do my personal shopping at the same time,” she  said. Rollin’ Oats is the perfect blend of café and local market, and the food blends are even better!

And perhaps eating right make a person more…personable. The servers behind the counter are always friendly, happy, and ready to assist you on your food adventures. “I love working here,” says the bubbly young lady from behind the café counter. “Management is wonderful, and everyone is really nice. Want one of our new wheatgrass shooters,” she asked.

I was not brave enough for the shooter, but with tons of vitamins, and the possible ability to cleanse the blood and bring energy, I highly recommend Toonari readers give the shooters a try. As I took a seat in the small diner, and began to chow down on my toasted wheat bread, pressing down on fresh avocado, tomato, cheese, and garlic cream cheese, I was truly happy.

The menu is varied, and at great prices, you’ll be rollin’ back to Rollin’ Oats. Rollin’ Oats is located at 2842 Dr. Martin Luther King Street N. in St. Petersburg, FL. It is open Monday to Friday from 8 a.m. to 7 p.m., Saturday from 9 a.m. to 6 p.m.; and Sunday from 10 a.m. to 6 p.m.

Happy Eating!

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With more than 100 different hot and cold tapas, paellas, and cazuelas, most of which are imported to maintain authenticity, Ceviche, a restaurant with flavors from the northern and Catalan regions of Spain that also houses a flamenco bar couldn’t get any better.

Ceviche is owned by Gordon Davis. The restaurant is truly the perfect end to a night on the town. Ceviche is bustling with people of all ages and backgrounds wafting with the exotic aromas of Spanish flair. Guests may be torn between dancing the night away in the mysteriously sexy, fun bar below deck and an unforgettable dinning experience above. Why choose? At Ceviche you can have your cake and eat it, too. Literally!

After ordering from the seemingly endless $4 Tuesday menu and gorging on tasty shrimp cocktails, rich sautéed mushrooms, rice, calamari, and what was voted best Sangria in Tampa, I was torn. I had already eaten more than my share of zesty ahi soaked in lemon and lime juice and sprinkled with leeks.

I had gorged on the hot, crispy, chunky potatoes, drizzled in spicy, sharp cheddar cheese. I had eaten my weight in pesto chicken, sweet spinach, date salad, and plowed my way through the ox tail. Now I had to choose a dessert! Torta valenciana is a rich chocolate cake served with vanilla cream, raspberry sauce, orange zest, and fresh berries.

Crema catalana is a traditional Spanish creme brulee in a dark chocolate shell. Or try the trilogia de chocolates, a trilogy of white, milk, and dark chocolate mousse with white chocolate rum sauce. And that’s just to name a few! What’s a girl, or anyone else for that matter, to do but come back to Ceviche again and again.

The zesty, spiced food, white sangria, live band, and exotic, entrancing whirl of the Spanish dancers in the basement had me in another world. I found myself clapping and stomping to the beat, as my photographer caught the swirl of colors dancing across the small stage. My mouth, eyes and ears started tingling with the Ceviche experience, and it won’t be the last time.

The service is quick, the atmosphere is unbeatable, and the food inspiringly delicious, making Ceviche a top Toonari pick for Florida. Ceviche is located at 10 Beach Drive St. Petersburg, FL 33701. Don’t miss this exquisite cultural, food experience.

The dining room is open on Sunday and Monday from 11 a.m. to 10 p.m., Tuesday to Thursday from 11 a.m. to midnight, and Friday and Saturday from 11 a.m. to 1 a.m. The flamenco room is open on Sunday from 5 p.m. to 11 p.m., Tuesday to Thursday from 5 p.m. to 2 a.m., and Friday and Saturday from 5 p.m. to 3 a.m.

Happy Eating!

Image Courtesy of   http://www.ceviche.com/

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If you have been seeking Italian culinary delights, step no further than Tony and Nello’s. This family owned restaurant will have you saying, questo è meraviglioso, wonderful!

Tony Cammarota has been the proud, true Italian owner for over thirty three years, and his son Nello wears the same honored smile. The food is always delicious, thanks to the fresh herbs brought in directly from Tony’s’ garden, and the brick oven, used for more than just pizza. The wine is all imported and as I sample the merlot, I have nothing bad to say.

Fresh, steaming bread is brought out, followed by a large dinner salad overflowing in savory caesar, my personal favorite. The lights are dim, the ceiling and walls are painted with beautiful Italian scenery and incoming customers are always greeted by Tony and the chefs. Within one corner, hangs a work of art for purchase.

The artist brings in a new masterpiece every few months, and they are nothing short of inspiring. As my dinner arrives, I am overwhelmed with the sensational aromas of fresh cooked, fall off the bone chicken and pasta. The angle hair twists around the fork, mixed perfectly with Italian sauces, complimented by the tender chicken.

The vegetables are seasoned to perfection and if I had room, they would leave me wanting more. “It is like visiting Italy, without having to go to Italy,” says my companion as he finishes off his risotto. We both agree that the atmosphere is not overwhelming, or distracting and we can tell the food is made with love.

Merida, who has been working for Tony just over a year says, “ I love the food! We have customers that come back week after week, and everything really reminds me of home.” The portions are extremely large, the service is impeccably friendly and as I greet Tony, giving my compliments to the chef, I am reminded of what family dinning truly means.

The menu is vast, ranging from the classic pizza to chicken and veal dishes that head more towards the fine dinning price range. From subs to calzones, pasta, to Stromboli, and an assortment of baked dishes, antipastos, and when available Dalla Griglia, no one will leave hungry. Another smiling server, Ryan adds, “Tony is one of the hardest working people I have ever met.

He loves what he does and he is always the first one here and the last to leave. He even worked on his birthday.” Tony and Nello’s is southern Italian cuisine and grille done right, guaranteeing I will be back for more, and so will you. Piacere, enjoy!

Tony and Nello’s — 1136 Pinellas Bayway, Tierra Verde, Fl 22713

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