The Lime: Fun, Modern, Mexican

Located in the mix of Tampa's hottest district (SOHO), The Lime is one of the restaurants I've been meaning to try. More than its meals, The Lime offers something for all of your senses, lending uniqueness in the middle of the South Tampa restaurant scene.

With its lively atmosphere, The Lime captures you from the moment you walk in. This establishment is trendy and fun with a bustling crowd. A beautiful mural adorns a wall. Comfy, green booths and couches are available, offering an easy and relaxed at-home feel. The music playing (sometimes by a live DJ) is definitely noteworthy. The big flat screen TVs along the walls make this a great place to enjoy a game.

The Lime boasts that they have the best margaritas in Tampa and fortunatly for their patrons, they are right! I was drawn to the Marcorona, a huge house margarita with a nice Corona sticking out. This margarita will not disappoint!

Pair the Marcorona with their bottomless chips and salsa and you have the perfect start to a meal.

The Lime offers both sea salt and chili-rubbed chip options and between the two, I was impressed with the chili-rubbed. Even more impressive was the quality of their salsa. The salsa is made fresh daily and you can easily taste each individual ingredient. We finished the bowl in record time.

At about this time we were introduced to the manager, Jordan. Highly knowledgeable about his restaurant, Jordan was willing to answer all questions we had about the establishment, including bar selections and menu design (there is a revamp on the way- stay tuned!). He was seen continuously interacting with the crowd and assisting the staff with delivery of food to the tables and clean up.

Jordan, taking great pride in his beer selection, he personally teaches his staff members the ins and outs of the distinct brews offered.  Offering 22 beers on tap (switched out on a regular basis) and more than a dozen crafts, The Lime is a domestic beer house for every taste. When I shared that I wasn't quite on his level, he recommended a beer that he thought I'd enjoy. When I tried this beer, I knew that Jordan's advice was not to be taken lightly. From there, he recommended other dishes and let us know that if we loved spicy, be sure to request julienned peppers. 

The Lime's menu is composed of Tapas, Salads, Fiesta Bowls, Tacos, Sandwiches, Quesadillas and other traditional Mexican fare. Encouraged to try a little bit of everything, we did! On the Tapas menu, we opted for the Pollo Roll 'Yo and Fried Avocado Fries- both recommended by our bartender, Shelby. As an aside, we highly recommend Shelby!

Pollo Roll 'Yo (left), Avocado Fries (right)

The Pollo Roll 'Yo, avocado glazed buffalo chicken, crispy onions, julienne jalapenos & celery with bleu cheese crumbles & lime caesar dressing rolled in a tortilla and cut sushi–style, was one of my favorites of the night. The avocado glaze made this buffalo chicken unique and the lime caesar dressing paired nicely with the other ingredients, giving the rolls a clean and crisp flavor.

The Avocado Fries, another favorite, is lightly breaded and fried and sits on a bed of lettuce and pico de gallo. Aioli is offered as a dipping sauce, a perfect complement.

For the main meals, we turned to both Jordan and Shelby for recommendations and ultimately decided to sample some tacos and fiesta bowls! We ordered The Street Trio, where you can choose a combination of any three street tacos with a side of rice and beans. The tacos we picked were Picadillo (seasoned ground beef, rice, refried beans, cilantro, jalapenos and salsa fresca), Carne Asada (grilled marinate skirt steak, salsa fresca, cabbage and grilled tomatillo sauce) and Ancho Chicken (grilled chicken breast, avocado, pickled red onions, cilantro, queso fresco and chile de arbol). All tacos are served on fresh-made soft corn tortillas.

Picadillo, Steak, Chicken

The tacos tasted completely different and I thoroughly enjoyed each one. I will say, though, that the Ancho Chicken was so good that it blew the other amazing tacos out of the water.

Next, we sampled two fiesta bowls: Ropa Vieja (Cuban shredded beef, pickled onions, peppers, tomatoes, plantains, black beans and mojo vinaigrette) and Habanero Beef (spicy shredded beef and carrots with citrus vinaigrette and topped with queso crumbles, pico de gallo and mariachi aioli). 

 Ropa Vieja (left), Habanero Beef (right)

All of the Fiesta Bowls come with citrus jasmine rice, napa cabbage and fresh vegetables, with the option to substitute for brown rice. There are also bowls that are served stir-fry style, without cabbage. Again, I loved both bowls, but the Habanero Beef took the cake. It had the perfect amount of spicy and the sauces were unbelievably good.

When it came time for dessert, we decided to go for the Churros, served with vanilla bean ice cream. 

Mmm churros.

One thing I didn't order was the guacamole, but I did notice that each table that ordered a side of this delicious dip was met with their personal guacamole maker. That's right- when you place this order, the 'guac man' will show up at your table with a cart full of all of the trimmings for a perfect guacamole and he'll make your guac fresh before your eyes. This is definitely something I will experience next time!

Something we really loved about The Lime was the bar options. In addition to the 22 beers on tap, they offer a Fiesta Hour daily from 2pm-7pm and large tabletop drink dispensers that can be filled with any drink of your choice.

On top of the daily fiesta hour, you can find a different special being offered each night of the week:

Mondays- $10 Marcoronas and $5 Margaritas

Tuesdays- $2 tacos and $2 Coronas

Wednesdays- BOGO Sangria from 6pm to 7pm and Ladies Happy Hour all night

Thursdays- 1/2 OFF Tapas

Fridays- Free tequila shots at 11pm!

On weekends, from 10am-3pm, brunch is offered.

Be sure to check out The Lime for excellent food and drinks, service, and atmosphere! A huge thank you to The Lime for hosting me, for your generosity and especially to Shelby, who took great care of us, and Jordan, who made our experience that much better (and let me wear a sombrero!)

With Shelby- we got photo bombed by another manager  :)

With Jordan

The Lime, after just one visit, is already a favorite experience of mine! Beautiful people, great food, good times and catchy music make The Lime one of Tampa's best spots for dinner and then some!

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Ocean Prime: A True Dining Experience

For Christmas, I received a very generous gift card from my boss. Knowing that I'm a complete foodie and love nothing more than trying new restaurants, she surprised me with enough in gift cards to treat myself, my boyfriend, and my mom (almost- we went a little over) at dinner! She selected Ocean Prime since it's one of her favorites and guess what?- it became one of mine as well!

via

From the moment we walked on the red carpet, literally, before entering the restaurant, I knew this would be a great experience. Behind the hostess stand, Ocean Prime proudly displays their impressive wine selection.

The lobby's walls are also full of articles, proclaiming the greatness that is the Ocean Prime experience, which only served to make me more excited. On our way to our table, we all remarked at the terrific decor and ambiance. It was sophisticated, modern and relaxing. Ocean Prime has a bar/lounge area with live piano playing, drink specials (during happy hour), and a roaring fire to set the perfect mood. In the main dining area, intimate booths line the inner wall and the outer wall is composed mostly of windows where one can see to the outside dining and small lake bordering the restaurant.

via

Now, prior to coming to Ocean Prime, I browsed the menu and asked around for meal and drink suggestions. When I heard that Ocean Prime has a cocktail with dry ice, I knew I had to have it. With the perfect name of Berries & Bubbles, this drink did not disappoint. Shaken and poured right at the table, this cocktail immediately started to bubble and "smoke". I'm nothing if not a fan of a little show. Berries & Bubbles is made with Belvedere Citrus Vodka, marinated berries (poured right on top), Ocean Prime's house made Sour and Domaine Chandon Brut Champagne. My mom, preferring very sweet drinks, selected the Strawberry Smash cocktail, made with Bacardi Dragon Berry Rum, muddles fresh strawberries and hand squeezed lime. Although I preferred my choice, the Strawberry Smash can best be described as an adult strawberry Starburst in liquid form. Divine.

Berries & Bubbles (left), Strawberry Smash (right)

Next, it was time for our main entrees. Ocean Prime's menu can be overwhelming. It's not because it's a large menu with seemingly unlimited options (think: Cheesecake Factory), but because everything sounds delicious. I seriously wanted a sampler platter. To start, I opted for French Onion Soup. French Onion Soup is one of those things that I have to order whenever, wherever it appears on a menu and Ocean Prime's, as I suspected, was near perfection. Made with a great brandy and aged swiss, I hereby declare Ocean Prime's French Onion Soup in my top 2, right up there with the soup at Malio's Prime Steakhouse, one I rant and rave about often. Good job, Ocean Prime!

Eager to taste more of what Ocean Prime had to offer, we snacked on complimentary sourdough bread while waiting for our main courses. Note: when a restaurant offers bread to tide you over, they immediately rank pretty high in my books. 

For our main course, I selected the Short Rib "Osso Buco" with horseradish whipped potatoes and caramelized carrots. Yes, I said caramelized carrots. They were out of this world and honestly, I don't even usually like carrots. My boyfriend opted for the Gerber Farms Chicken with asparagus and Lemon pan jus. Both of our dishes were featured in the Chef's Compositions section of the menu. All items in this section come with the sides listed. My mom went off of the a la carte menu and chose an 8oz Petite Filet Mignon with a twice-baked baked potato and those caramelized carrots. All of their steaks are prepared with homemade seasoning and while I didn't sample a bite, my mom commented enough for me to know that it was great. 

Short Rib Osso Buco

The meat from the short rib easily fell off the bone and was incredibly tender. The sauce was so complementary to everything in the dish so I'm glad all of the food was in one bowl. The horseradish whipped potatoes were so different from any other whipped potatoes I've had before and I couldn't get enough of them.

Chicken, asparagus, lemon pan jus

Admittedly, I was so obviously satisfied after tasting this chicken that my boyfriend asked me several times if I wanted to switch meals. I stayed with my own, though. The combination of crispy outside, tender inside and the lemon sauce was simply amazing. Everything came together so nicely. Frankly, this is the best chicken I've ever tasted.

Even though I didn't get a picture of my mom's steak, I just had to capture one of the twice-baked baked potato. All of the articles we were reading in the lobby mentioned this potato so we knew it would be delicious.

This potato is made with scallions, applewood smoked bacon and Vermont cheddar cheese and the tastes are much more elegant than the picture would let on. Also, for being a side on an a la carte menu, it was much larger than I thought it'd be. It was easily large enough to split between two people, even three. 

Of course, a true experience includes dessert so even though we were pretty stuffed, we requested a menu to look over. My mom, the eternal chocolate lover, selected the Chocolate Peanut Butter Pie. I selected the Creme Brulee, one of my favorite dessert choices. 

The Chocolate Peanut Butter Pie, made with peanut butter mousse and bittersweet chocolate ganache, was similar to a Reese's Cup but with a crust at the bottom, a nice and pleasant touch. The Creme Brulee was vanilla custard with a caramelized sugar top and fresh berries and was unbelievable. I don't think you could get me to stray from this dessert in my future trips to Ocean Prime.

I have definitely added Ocean Prime to my list of favorite restaurants and since there is so much on the menu that I want to try, it's a perfect excuse to plan another trip there. Our waitress was attentive and fun and pretty much the sweetest girl ever. We were blown away by the atmosphere from start to finish and will definitely sit in the lounge area next time. 

Ocean Prime also serves lunch Monday-Friday, from 11:30 a.m. to 4:00 p.m. and this menu has my mouth watering as well. Enjoy the Blu Lounge during happy hour (4pm-6pm) for small plates and specials on select handcrafted cocktails and wines by the glass. 

Among others, Ocean Prime has won awards for Best Artisanal Cocktails, Best Dessert, Top 20 Steakhouse, Best Supper Club and Best Outdoor Space! 

Sweet & Spicy Chicken Drumettes and Roasted Garlic Whipped Potatoes

For most items that I make, I gather inspiration from others. Tonight for dinner, I made Sweet & Spicy Chicken Drumettes, inspired by Giada as I was watching my daily dose of Giada at Home on Food Network. The final product made my mouth water and I promptly decided that I had a menu plan for dinner. As a side, I decided to make the Roasted Garlic Whipped Potatoes that I read about a couple of months ago on Gretchen's blog (a favorite of mine). With the promise of an amazing side without the need for butter, I jumped on board!

Sweet & Spicy Chicken Drumettes

*adapted from FoodNetwork.com

Ingredients:

3/4 cup pineapple juice

1/3 cup reduced-sodium soy sauce

1/4 cup sweet Marsala wine

1/4 cup packed light brown sugar

2 tbsp vegetable oil

2 cloves garlic, minced

2 tbsp paprika

1 1/2 tsp red pepper flakes

3 pounds chicken drumettes

Vegetable Oil cooking spray

Salt

1 tbp cornstarch

Directions:

In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, vegetable oil, garlic, paprika and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a resealable plastic bag. Add the marinade to the chicken and seal the bag, removing as much air as possible. Marinate the chicken for 3 hours in the refrigerator.

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with the vegetable cooking spray.

Remove the chicken from the marinade and arrange in a single layer on the baking sheet. Season the chicken with salt and bake until the skin is caramelized and very dark in spots, about 30-35 minutes.

Meanwhile, put the remaining marinade in a small saucepan. Whisk in the cornstarch and bring to a boil over medium heat (in order to kill bacteria from the raw chicken). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.

Once the chicken is done cooking, use a pastry brush to brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side.

***

Next, it was time to start on the whipped potatoes. Ever since I received a stand mixer for Christmas from my boyfriend, Mike, I have been dying to make whipped potatoes using my new machine.

Roasted Garlic Whipped Potatoes

*from Honey, I Shrunk the Gretchen blog

Ingredients: 

10 red potatoes, peeled

8 garlic cloves, peeled

1/4 cup extra virgin olive oil, for roasting (1 tbsp used in recipe)

Salt and pepper to taste

1-2 tbsp heavy cream (optional)

Directions:

Place potatoes in a large pot and cover with water. Bring to a boil and cook until potatoes are completely soft. 

While the potatoes are cooking, heat the olive oil in a small pan over medium heat. Add peeled garlic cloves until oil begins to softly bubble. Reduce heat to very low and "roast" cloves until they are browned and soft. Remove from heat, set aside cloves and 1 tablespoon of oil, and save the rest of the garlic-infused oil for other uses. 

Once the potatoes are done, drain the water and return to the pot. Add the heavy cream, if you are using, then whip together using an electric hand mixer, potato masher, or stand mixer.

Mash together soft garlic cloves with a fork, then add them plus the olive oil, salt and pepper. Mix together well. Garnish with what you so choose.

***

I have to admit that I was pretty hesitant to believe that whipped potatoes could be this amazing without copious amounts of butter. But, the garlic-infused oil made the potatoes so moist and flavorful (and, I admit, I used all of the oil in my potatoes instead of just the 1 tablespoon- the oil was that amazing). Thank you to Gretchen for permitting me to share your recipe here!

Do you have any different ways of making mashed or whipped potatoes?

Review: Little Old Lady Recipes Cookbook

I have been given the opportunity to review Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom. This book is dedicated to classic food and the people who have passed those recipes down from generation to generation. 

The main premise behind this cookbook by Meg Favreau is that we can go back to the simple foods that started it all- before kitchen equipment and these fancy spices and oils (though truffle oil in mac & cheese is amazing); back to the comforting foods that we all had during family dinners. The author gathered recipes and kitchen table wisdom (such as, "There isn't much a good cake won't fix") from generations of women and shared both with us all.

The cookbook is broken down into the following sections:

• Breakfasts and Coffee Klatch
• Soups, Salads, and Casseroles
• Appetizers and Refreshments
• Suppers and Side Dishes
• Sweets and Treats

I was immediately drawn to the Greatest Green Bean Casserole so I decided to give it a try.

Greatest Green Bean Casserole (serves 6)

Ingredients: 

4 cups frozen green beans (the skinny ones), thawed

Can of cream of mushroom soup

1 3/4 cups fried onions

1/4 cup milk

1/4 cup Parmesan

Ground pepper

Directions:

Mix the green beans, soup, 1 cup of the fried onions, milk, Parmesan, and a little bit of pepper in a bowl. 

Scoop into a casserole dish and bake for 25 to 30 minutes at 350 degrees F, or until the casserole is set. 

Top with the remaining fried onions. 

***

See? It's so simple and it's so delicious. Other recipes that caught my attention were: Macaroni and Cheese Casserole, Deviled Eggs, Ladies' Party Punch, Chicken and Dumplings, Pierogies, and Bread Pudding.

I know this cookbook will become a staple in my kitchen. These are so many dishes whose ingredients are items you would normally find in your cabinets anyhow.

Go buy this book! (Amazon)

Brio Tuscan Grille

Brio Tuscan Grille will offer you something free for your birthday if you sign up for their emails. With that news, I was sold. I was also pleasantly surprised when I finally received my birthday prize in my inbox and saw that I would receive an entire entree for free. Jackpot! What was offered to me was the Beef Medallions with Shrimp Scampi, but we'll get to that later.

To start from the beginning, my mom and I had plans to go out to dinner prior to a concert. Being that I got a free meal at Brio, I wanted to go there. I had walked past Brio a dozen times in the plaza at International Mall and wanted to try it, but just hadn't had the opportunity.

I was immediately impressed with the decor. It had just the right amount of light, the room was spaced well, the colors and decorations were perfect for a Tuscan feel.

While my mom was trying to decide on a dish (a feat in and of itself when everything sounds so appetizing), our waiter brought us bread.

Sourdough Roll and Flaxseed Bread

The sourdough roll came out nice and warm. The butter instantly melted onto the bread and we went to carb heaven. The Flaxseed bread was also a pleasant surprise. It was the perfect amount of crispy. 

When the waiter came back, I gave him my birthday coupon and my mom decided on the Lasagna Bolognese Al Forno. Each of us added a Brio Chopped Salad to our meal for an additional $3.95. Turns out, it was the best $3.95 I've ever spent on a side salad.

Brio Chopped Salad

The salad consists of chopped greens, olives, onions, tomatoes, feta cheese and cucumber, with a red wine vinaigrette. I consider myself a vinegar fiend. I've tried the house vinaigrette in countless restaurants. I make my own vinaigrette. From red wine to balsamic, from white wine to apple cider, I love all vinegars. These was something about this salad that stood apart from all other vinaigrette salads that I have ever had. I really could not get enough of the dressing. 

After, it was time for our entrees.

Lasagna Bolognese Al Forno

Beef Medallions with Shrimp Scampi

The lasagna is oven baked and layered with authentic Bolognese meat sauce, Alfredo, Ricotta and Mozzarella and it was divine. Coming from an Italian background and just loving pasta in general, I have never tasted pasta like this before. Sure, I have had complete dishes that I have thought were on par with this dish and some even better, but the lasagna sheets themselves were unlike anything I have experienced. The pasta was so light and airy that it felt like it was melting in my mouth and, for a moment, I forgot about all the wonderful flavors contributing to the meal from the sauces and cheese. 

The Beef Medallions with Shrimp Scampi consisted of three 2 oz. tournedos with marinated shrimp, served over orzo. Mixed into the orzo was sauteed zucchini, asparagus, grape tomatoes and fresh thyme. The entire dish was topped with citrus garlic sauce and pesto bread crumbs. I couldn't believe how fantastic this dish was. Not really being a steak girl myself, I was surprised by how much I loved everything. The steak could not have been cooked any better. I requested well-done (no pink) and while you would usually lose some tenderness that way, they didn't. The filet and shrimp paired with the citrus garlic sauce so well. I would not be shocked to learn that careful and tedious precision was taken during the dish conception stage to ensure that the sauce mixed perfectly with the other components of the dish. 

During dinner, the General Manager, Jessica, came to our table. We gushed over the food and the service (our waiter was attentive and charismatic) with her, explained that it was our first time at the restaurant and my birthday dinner. Jessica engaged us in enjoyable conversation and she was a pleasure to speak with. She then offered to comp our dessert choices!

Raspberry Panna Cotta

Milk Chocolate Caramel Cake

The Panna Cotta was mine; the cake was my mom's. As stuffed as we were, we still devoured these delicious Dolchinos (individual samplings). Given that their entree portions are rather large, I'm glad Brio had several Dolchinos to choose from. I had a hard time deciding before finally opting for the Panna Cotta, but also on the dessert menu is Seasonal Creme Brulee (Hazelnut, at our visit), Butterscotch Pecan Bread Pudding and Tiramisu, among others.

Food aside, the service is outstanding. We spoke to no less than 5 employees (some managers and some waiters). We were always paid attention to, in a good and not at all overbearing way. 

Really, I can probably go on and on about what a great experience I had at Brio, but I think you should all try it for yourself. If you have the same experience I did, it'll become a favorite.

Brio offers brunch, lunch and dinner, as well as $5 Martini nights!

Mr. Dunderbak's

Ah, lunch, one of my favorite parts of the day. Living five minutes from a Mr. Dunderbak's certainly has its perks. I called a friend this afternoon and had her meet me for some excellent German food. Besides, I had been craving German foods since going to our local Oktoberfest a couple of weekends ago. I think a trip to German during their Oktoberfest is in my future...at some point.

Even though the menu is pretty extensive, featuring platters, sandwiches, soups, salads, and a list of sides, I had already perused the menu online and knew exactly what I wanted. As an appetizer, we settled on splitting the deep fried pickles.

These pickles were the perfect mix of breading and spices. I love dill pickles, but tend to detest the actual dill herb. But, having tons of dill in the breading didn't deter me from these lovelies. In fact, it enhanced the flavor of the pickle even more, wasn't overly done at all, and matched perfectly with the ranch dressing for dipping. We ate these without even pausing to let them cool down. You know when you eat something really hot and then you attempt to chew and blow hot steam out of your month, all at the same time? Yeah, that was us.

Next, we ordered our main meal. I decided on the Schnitzel Sandwich (Pork) with a side of Garlic & Herb Pan-Fried Potatoes and my friend Jackie ordered the Schnitzel Salat (Pork). 

The Schnitzel Sandwich is a pork cutlet lightly breaded and topped with lettuce, tomato, and mayo, set on a kaiser roll. The Sandwiches are typically served with potato chips and a pickle spear.

Piled high with pork cutlets, the Schnitzel sandwich is pretty large. For only $7.99, I'd say it's quite the bargain. Just like with the pickles, the breading on the pork is perfect, non-greasy, and pairs well with the other parts of the sandwich. 

Mmm, potatoes. Herbs + garlic = yummy. I really enjoyed these potatoes, especially with a little ketchup. (I later heated up my leftovers at home and topped them with Sriracha sauce, which goes well with anything.) 

The Pork Schnitzel Salat: crisp greens, cucumber, carrots, red cabbage and tomatoes, topped with breaded pork cutlet. I think I'll get this next time!

In addition to their delicious meals, Mr. Dunderbak's is known for their beer. They are the only German-American beer bar in Tampa, and have been for the past 40 years. They have 55 draft beers and over 400 beers in the bottle. 

As you can probably tell, Mr. Dunderbak's has shirts, candy, cookies and their marketplace (pictured) sells cheeses and meats traditionally from Europe. Also for purchase are steins, glassware, and homebrewing kits. 

From Thursday-Saturday, live German and American music from local bands can be enjoyed during dinner. Especially with the nice weather we are having, spend your meal sitting in the handful of tables they have set outside and enjoy! 

Acropolis Greek Taverna

Working in St. Petersburg two days of the week certainly has its perks. I've discovered some new restaurants to frequent during lunch hour and I went with my boss to Acropolis Greek Taverna, a favorite of mine, for lunch the other day. It was one of those days when I was so rushed that I had to skip breakfast so when we finally made our way to eat, I was pretty much ready to devour everything in sight.

With 4 locations in the area (Ybor City, New Tampa, Riverview, and St. Pete), I'm no newbie to this amazing greek restaurant, but I'm always discovering new items to try from the menu. (I'm such a sucker for greek food.)

When we sat down and were greeted by the waiter, he told us about the specials, which included a nice bowl of french onion soup. (I'm a sucker for french onion soup too.) I decided to go with the Patra Sandwich, side Greek Salad, and that bowl of French Onion Soup.

Piled between 2 pieces of the most amazing bread in existence, the Patra comes with thinly sliced smoked turkey breast and topped with red onions, tomatoes, lettuce and your choice of either onion aioli or kalamata olive caviar spread, and it's my favorite thing to eat at Acropolis. The orange sauce you see in the photo is the onion aioli, which soaks into the bread and makes the sandwich THAT much better.

Like I mentioned, at nearly 2pm this was, unfortunately, my first meal of the day. So, I gobbled up my greek salad and french onion soup before the idea of taking a picture even entered my mind. Suffice to say that while I still think it's debatable weather potato salad really belongs on a greek salad, this is my preference and Acropolis doesn't disappoint. In addition to the greek dressing, they also have a light drizzle of olive oil over their salad which just works to enhance the flavor of everything in the dish. Their salad is light and refreshing and honestly, I could probably drink their dressing.

The french onion soup had a unique taste. I couldn't pinpoint an exact herb that made this french onion soup a little different from every other one I've had, but it worked to its favor and combined the perfect amount of cheese, bread, broth, and onions. 

Our meals were amazing (my lunch partner opted for the Horiatiki Salad- a traditional village salad topped with cucumbers, tomatoes, onions, green peppers, pepperoncini, olives, feta cheese and fresh oregano, drizzled with extra virgin olive oil, vinegar, and fresh lemon)! After eating, we had to head back to the office, to-go boxes in hand, to continue working. But, Acropolis really is perfect for lunch dates/meetings and dinner. In fact, I think I'll go again soon.