We think you'll agree that it's really hot out there. And one of our favorite ways to cool down is with an icy popsicle from Pop Craft Pops. Currently in our rotation: the Key West Lime (shown here with Strawberry Lemon), which is creamy, sweet and tart--like Key lime pie on a stick. (Pro tip: Go on a Tuesday, when you can get a box of four pops for $10.)
From the Global Bites section of its international menu, Chef Pedro Flores at the The Table has come up with a riff on a classic crab cake that is delicious and different. Jumbo lump-crabmeat is fried, lightly seasoned and fortified with a sumac remoulade. The flavors are subtle with nothing overwhelming the delicate taste of the crab itself. The plate and the crab cake are both decorated in a modernistic style that makes the dish look as artfully up to date as it tastes. $13.95.
The Smash fries at University Parkway's new Smashburger are seriously good--skinny, crunchy and topped with chopped rosemary, olive oil, garlic and a hefty dose of salt. Best of all? They're not the least bit greasy. We'll take a big order.
Detwiler's Farm Market's University Parkway location is blowing minds and blowing up waistlines with a simple-yet-genius addition to its ice cream bar: DIY ice cream sandwiches ($2.99 for one, $5 for two). Pick a cookie, pick an ice cream, then gobble away. On the Saturday before the Fourth of July, the store was a madhouse, flooded with hangry customers jostling to get their mitts on their last-minute picnic needs, but a sandwich made out of peanut butter cookies and espresso chip ice cream soothed tempers and even led to a bit of friendly conversation amid the insanity. Blessed are the peacemakers.
We can't stop thinking about the skirt steak and eggs from Siesta Key's CeviChela, the new restaurant from Darwin Santa Maria. Skirt steak is topped with Chef Darwin's famous chimichurri sauce and served with sweet plantains, asparagus and beet relish, then topped with an egg. Sweet, salty, creamy, crunchy, perfect. $12.95