AmericanPressTravelNews–April 28th, Bob and Barb Epstein’s New book: “Florida Keys Best Restaurants” also includes best marinas, dive shop, water boards, gift shops, museums including a great dive museum. 141-pages in color plus cover and back of book of the images & descriptions of the best of the best restaurants from Key Largo to Key West. Historical images of fishing Presidents, early travel in the Keys, railroad, old cars, image of the old toll booth, the Dolphin Research Center in Grassy Keys, Pennecamp Park underwater State Park, Robbies Marina and great, really great seafood restaurant, really worthwhile crafts and giftshops, and so much more, including best and juiciest Key Lime Pies. Book is being sold for 19.95 personalized if you like and that price includes postage anywhere USA. Go: [email protected]
A platter that still brings salivation! Crab cake, coconut shrimp, cracked conch, ceviche of lobster and conch, conch fritters and mango sauces as well as other tropical dips.At Sharkey’s in Key Largo-we had a blast and our taste-buds did too!
Barb is inher element! Great food, great surroundings and of course pretty good company too!Osso Bucco made with pork shanks, and mighty good and plenty! Tastes at Franks remind one of the best meals that momma and papa Leoni used to make in the early days of America.Yellowtail is a very delicate fleshed dish, few chefs get it exactly right. Franks gets it exactly right and then-some!First time I had blueberries embedded in Key Lime Pie. It was very special!
AmericanPressTravelNews- Marathon, FL. Keys, January 1st,-Bob and Barb “On The Road Again” Stopping to smell the garlic at Franks Grill. For decades, Frank’s Grill has wowed it’s patrons with authentic Italian-American dishes that do a whole lot more than just please the palate, and nose, but also please the eyes, as well. The yellowtail snapper dish was exquisitely prepared. We enjoyed ala Francaise, sauteed with butter , white wine and lemon juice in a light egg wash. The Osso Bucco dish was amazing. A Melanese specialty of cross cut pork shanks with vegetables, white wine and broth done Frank’s high and delicious style. All manner of veal, chicken, duck and spaghetti dishes were on the menu. The desserts such as Key Lime Pie, bulging with fresh blueberries was different and quite a treat as was the New York Cheese Cake, a specialty few restaurants in the Keys serve. The wait staff, excellent! The table and decor were first rate too! Eggplant, shells, Manacotti, linguine, Steak Roma, lamb chops, N.Y. Strip, Ribeye and the entire seafood melange of delicacies. Franks Grill is located at 11400 Overseas Highway 113th street Gulfside in Town Square Mall, Marathon FL. go: FranksGrillMarathon.com 305-289-7772 open Monday thru Friday 10am-3-pm and dinner from 5-pm-9pm on Saturday.
Barb about to enter the vintage as well as newly remodeled Historic Boone Tavern Hotel & restaurant at Berea College in Berea, KY.Tim Glotzbach, Director of the Student Crafts Program showing a student made turned giant bowl.
WWW.AMERICANPRESSTRAVELNEWS.COM – Jan 25th, Berea College, KY.-Bob & Barb “On the Road Again” and “Stopping to Smell the Roses, We dined at the Historic Boone Tavern Restaurant, a place to to enjoy traditional and modern offerings of excellent cuisine, libations and a feeling that you’ve come home to family. Don’t remember when I felt this way before on any writing assignment, needing to researching the essences of a “place in time and space.” Berea founded in 1885 started and has grown to be a college of highly respected by it’s Alumni, professors, college staff, especially students and their families and friends. We spent two nights at Historic Boone Tavern Hotel and Restaurant. We visited all their crafts departments, ate dinner at their restaurant, met and interviewed students, instructors, the 500-acre farm Director, ate and purchased the makings of what has become a century old tradition of “Spoon Bread” with all or almost all ingredients produced on their working student operated farm. I guess what really shone through throughout our stay and experiences was the deep respect for the work ethic and cooperative nature of the peoples that made up the “Berea Experience.” Today Berea is know as the “Crafts Capital of Kentucky” and for very good reason, crafts in woodworking, pottery, broom making, farm-craft among others, are taught, created and sold in the many crafts shop both in Berea, state and nationwide.
Chicken Flakes in a Birds NestMaitre de brought us some of our dishes!!
We settled in comfortably in a great King bed, bath and beyond, and were spoiled rotten at the Tavern. Our waiter (student) brought us our Fried Green Tomato Salad, out of their farm gardens, a traditional dish offered here for many decades-” Chicken Flakes in a Birds Nest”and Barb’s opted for glazed salmon. We had a Bourbon, local wine, and a real Mint Julep, all KY. style. The special Souffle’ like Spoon Bread was fantastic and has been served here for more than 70-years, an Appalachian traditional recipe.
We finished, or they finished us off with a Pecan Pie with crust steeped in chocolate and a Caramel swirl and a nice big square of bread pudding. We slowly walked out for a longer walk around the block before heading up to our room for some hot showers. Go to Berea, visit the school and all its craft programs, stay at the Historic Boone Tavern, get spoiled at lunch or dinner, talk to some of the students, stop by at the nearby Kentucky Artisan Center to make a hand-made craft of a lifetime. I promise you will come away wishing as we did, to have gone to school there yourself. www.berea.com
Weavers ply their crafts at Berea’s new Incubator strip!Pecan pie at the Tavern!Salmon en glace’ Barb loved it, I did too!
