8 minute read
FORK ON THE ROAD
REVIEW
It’s only opening and closing remarks
There is no trial to eating at Courthouse Subs and Pub, but the verdict may be guilty of filling you up!
STORY: LEIGH NEELY ≈ FOOD PHOTOS: ANTHONY RAO here’s nothing illegal about eating at Courthouse Subs and Pub, but you’ll fi nd plenty of attorneys and an array of judges of good food. One thing you’ll note right away: all the servers wear T-shirts with the scales of justice on the back, but fortunately there’s no weigh-in. The menu at the popular restaurant in Tavares (right across from the Lake County Courthouse) is great American food and some surprises like Wisconsin cheese curds and Courthouse Fries, which come with ground beef, mozzarella cheese, jalapeños and sour cream… and that’s just the beginning. According to Abby Swanson, manager of the restaurant, the sub sandwiches are the most popular items on the menu.
“We use French batard bread, and it holds up. Even if you take half your sandwich home with you, it still tastes good tomorrow,” Abby says. “We have a pizza oven in the back, and everything is fresh every day.”
Customers also love their fi sh fry on Fridays, happy hour from 3-7pm and other events like poker night on Tuesdays and bingo on Wednesdays.
There are daily specials that are not typical menu items. The day we had lunch, the daily special was chicken ranch fries and they were very good. We enjoyed the great fl avor of fried chicken on French fries drizzled with ranch dressing. There was also ranch on the side for dipping. If you’re there on a day when this special is served again, do try it.
After a great start to our meal, Anthony Rao, our photographer, had the hot Cajun chicken sub. It’s loaded with spicy Cajun chicken, pepper jack cheese, banana peppers and Cajun mayo. Anthony said it was just spicy enough to enjoy the spices and fl avors. It was a large sub, and he was glad to hear
the bread was good the next day because half went home with him.
Staff writer Theresa Campbell had a Courthouse Burger with cheese and pasta salad and pronounced it delightful. I enjoyed the crispy fried fi sh sandwich with tartar sauce and cole slaw. Like Anthony, I could eat only half of mine, but that just meant I had two great lunches from one meal. The fi sh is white and fl aky and served grilled or fried.
The menu also includes Tex-Mex dishes like nachos and quesadillas, salads and soups, and cold sandwiches like tuna or chicken salad, the Italian Stallion, and the All American.
We couldn’t leave without getting dessert so you’d know they have a chocolate cake to die for. It’s moist and delicious and includes two big strawberries. Wonderful!
Randy Connor and Denny Mulholland are owners of the trendy restaurant that features historic Lake County photos as part of the décor.
“This was Randy’s idea to steer it toward business professionals who want to stay downtown to eat,” Abby says. “Sarah Robertson is the kitchen manager, and she’s very creative. She comes up with the daily specials and makes sure they’re really good.”
Danny Sharff was enjoying a meal with some coworkers. “I had a really good chicken salad wrap,” he says. “I like it here because of the décor and the great service.” Courthouse Subs and Pub wants to be more than a lunchtime stop. “We’re still trying to build our dinner crowd,” Abby adds. “We’re open till 9, and we have the special nights that are a lot of fun.”
The restaurant, which opened May 1, also can be rented for special events on weekends.
“We’ll cater any kind of event from rehearsal dinners to birthday or retirement parties,” Abby says.
Courthouse Subs & Pub 505 W. Main St., Tavares / 352.253.4663 / c ourthousesubsandpub.com Hours: 11am-9pm Mon-Fri; closed Sat, Sun and all courthouse holidays
Building a great workspace
Happy employees at Fresh Made Kitchen are the key to happy customers.
PAID PROMOTIONAL FEATURE
red Karimipour brings a lifelong passion to creating truly memorable culinary experiences. He was a young man when he realized food is not only something that we eat but also something that is nourishing, comforting, fun, pleasurable, and stimulating.
“I knew what I wanted to do with my life when I was 10 years old,” Fred says. “I was fascinated by the restaurant business. I knew food made people feel good, and that brings a tremendous amount of satisfaction. The giver gets more than the receiver.”
Fred parlayed his love of food into a lucrative career. Today, he is owner of Fresh Made Kitchen, the parent company of seven restaurants in The Villages. They include Bluefi n, Chop House, Orange Blossom Hills, Evans Prairie, Belle Glade, Bonifay, and Scooples Ice Cream Parlor.
Venture into any of them and you’re likely to be greeted with warm smiles and friendly hellos. There’s a reason for that. Fred stands out as a generous gem of a restaurateur who cares not only about his customers but also the staff who waits on them.
With nearly 40 years in the industry, he understands the skills and qualities one needs to rise above the pack and achieve greatness in a highly diverse and competitive industry. One crucial lesson he has learned is this: Inspiring the best from
Fred Karimipour
—FRED KARIMIPOUR
his staff is every bit as critical as off ering stunning ambiance and serving up delicious food.
After all, it’s the staff who creates the customer’s fi rst impression, as well as the customer’s entire dining experience. Moreover, the staff will determine whether customers return or not.
“The foundation of our success is simple,” Fred says. “It’s hospitality. We’re here to make a diff erence in peoples’ lives by being hospitable. We’re hospitable fi rst to our employees, which then translates into being hospitable toward our guests. If you treat employees well, then you’ve built a strong culture and everything is going to fall in place.”
That strong culture he alludes to includes a managerial team who have been working together for more than 20 years. They keep day-to-day operations running smoothly and keep his restaurants functioning effi ciently and cost-eff ectively. As a result, Fred goes above and beyond to keep them.
He off ers his hourly and managerial staff paid time off and provides them with dental, vision, and health insurance, as well as a 401(k) retirement plan.
Also, many of his managers got to where they are the oldfashioned way: by working up the ranks.
“Many people on our leadership team started here as hourly employees and have been involved in every function of the restaurant—including dishwashing, line cooking, serving, and bartending,” he says. “And we’ve all done those functions together. When you’ve come up in the ranks you understand the eff ort it takes to do your job properly. Therefore, you appreciate the hard work of your employees that much more.”
Next time you work up an appetite, be sure to try one of the restaurants owned by Fresh Made Kitchen. You’re sure to enjoy a memorable and wonderful dining experience because all the pieces fall into place—outstanding food and superior customer service.
