- Make a Sandwich. But First, just make the bread. Yes.
- How Does the Omnivore’s Diet Stack Up Next to a Vegetarian’s?
- Canning in the age of the possible. Bottoms up, its time for a Mango Tequila Sunrise from a Ball Spiral Jar
- Happy Easter Everybody. Goldenrod eggs for all.
- The Road to Assisi and other adventures in the kitchen: Italian Peasant Soup
- Big Old Chicken Breasts To the Rescue
- Amazing Chocolate Cake from a brand new blog. Check it out.
- Uncle Ben’s 20 Minute Dinners do it for me
- Embrew offers single serving teas and coffees
- Hooray! Peg Bowden has started up her blog again. You want a front row seat to immigration? Here it is.sign up
Bahama Breeze: The Tropical Chain Where its Always Summer and the Food is All Fresh. Yes. All.
Always Summer in Here: At Bahama Breeze That is
The snow is snowing, the wind is blowing, and you need a tropical breeze? And maybe a steel drum, and a skinny cocktail after a hard day at work. Bahama Breeze provides all that. They have lotsa locations see http://www.bahamabreeze.com.
Now this place is fun, and well priced, and mirable dictu, unlike most of their other out-of-the-can and the-freezer competition, they cook their food from scratch every day.
Who knew? A mid-priced chain restaurant that got the memo. We want fresh food and we want it now. Thank you Bahama Breeze.
Part of the Darden chain that also operates Red Lobster, Olive Garden, LongHorn Steakhouse, The Capital Grille, and Seasons 52. I have to say, I am usually quite disdainful of this category of restaurant, sort of fast casual with nice napkins, but these folks have got it going on.
The managers, waiters, chefs, and bartenders are so well trained it’s amazing. They are friendly, they are competent, and they take care of your every need.
The prices are beyond reasonable, and the selections will take you right back to the Caribbean, OR, if you’ve never been there, now you can say you have. It’s that good.
We went for the happy hour, which rocks every day and draws an afterwork crowd, plus families and oldsters there for early dinner.
Little plates, yummy preparations, what’s not to love.
Yes, I know coconut shrimp is the ultimate cliché at a place like this. But made with fresh shrimp and hand dipped in coconut – wowee zowee. My drop dead fave, however, was their version of a shrimp cocktail, served in a martini glass and oozing citrus juices and red peppers and cilantro. Yowza. That was it.
I’m going back, and I’m taking all my friends. Like maybe this Friday.
Check out the menu. And keep this in the front of your mind. According to the manager, everything they put before you came in the back door fresh and was cooked on site. What a concept. lwe
and do order dessert.