[Kelevision]

Originally Posted by Bill14564

67 is a number the Social Security Administration defines as full retirement age. The SSA definition applies to the SSA, not to whether one can retire from employment. I know there are lots of people who retire at 55.

Nobody is arguing that. I for one, don’t plan on retiring. I love my job and plan on working well into my 70’s I can’t imagine retiring at 55 unless I’ve got at least several million in the bank.

[tophcfa]

OK, here’s my restaurant rant. Florida is a freaking peninsula, surrounded on three sides by ocean. Where is the fresh local seafood? I’m not talking about stuff one can get just about anyplace like Salmon, Cod, Haddock, Shrimp, Tuna, or Swordfish. Where is the good seafood, caught in local waters, like Red Snapper, Grouper, Red Fish, Mahi Mahi, Rock Lobster, or Sea Bass? The few seafood places in the bubble (Costal Del Mar, BlueFin, Bonefish) have the usual stuff on the daily menu, and if you’re lucky, they sometimes have one local fish as a special (and they typically run out of it before closing). And why do most places have to fry their very limited seafood selection.

Most restaurants in the bubble try to carb load their patrons with cheap and unhealthy garbage. How about a place that serves fresh local seafood that is broiled and served with a fresh salad and some multi grain rice? I don’t want my meal with carb loaded fillers like bread, Mac and Cheese, potatoes, grits or biscuits with gravy, or anything deep fried.

[Stu from NYC]

Originally Posted by CoachKandSportsguy

just came back from Boosters.

Meh, a typical retiree menu, lots of burger options, decent appitizers list,
a couple of salad options, a couple of entree options, mostly beef, 2 fish, two chicken sandwiches/entrees,

that's it. .

a typical bubble retirees menu:
cheap,
nothing fancy or out of the ordinary,
beef, chicken, pasta, maybe a fish, but that's a specialty item and spotty demand
plus mac and cheese for the 65+ y/o kids
love the 1/2 off beer/wine prices.

when people ask for a good restaurant, why are the most suggestions outside the bubble?

Would love to see a Greek or German restaurant here. We are going to Leesburg or Ocala more often for good restaurants but they dont have those either

[Altavia]

From FMK Facebook:

Log into Facebook


📣 Exciting Updates About Sawgrass Tavern!

We’ve had some great questions, so here are a few clarifications:
✅ Georgia is staying on with us!
✅ We will be able to serve guests outside the restaurant, but unfortunately alcohol won’t be available from us when the bar hut is open.
✅ Entertainment is still run by The Villages Entertainment.
✅ The kitchen inside the food hall will continue—more details coming!
✅ A new expanded menu is launching shortly. Stay tuned for the reveal!
✅ All McGradys employees were given the option to stay on with us and go through our standard hiring process.
✅ McGrady’s gift cards will be honored by Sawgrass Tavern.

We’re thrilled to welcome you soon! 🎉

[Normal]

Originally Posted by tophcfa

OK, here’s my restaurant rant. Florida is a freaking peninsula, surrounded on three sides by ocean. Where is the fresh local seafood? I’m not talking about stuff one can get just about anyplace like Salmon, Cod, Haddock, Shrimp, Tuna, or Swordfish. Where is the good seafood, caught in local waters, like Red Snapper, Grouper, Red Fish, Mahi Mahi, Rock Lobster, or Sea Bass? The few seafood places in the bubble (Costal Del Mar, BlueFin, Bonefish) have the usual stuff on the daily menu, and if you’re lucky, they sometimes have one local fish as a special (and they typically run out of it before closing). And why do most places have to fry their very limited seafood selection.

Most restaurants in the bubble try to carb load their patrons with cheap and unhealthy garbage. How about a place that serves fresh local seafood that is broiled and served with a fresh salad and some multi grain rice? I don’t want my meal with carb loaded fillers like bread, Mac and Cheese, potatoes, grits or biscuits with gravy, or anything deep fried.

Absolutely! We eat a variety of local cuisine from the very basic places like The Freezer in Homosassa to much fancier places in Orlando and Ocala. It’s nice to have a broad swath of choices. If I was sitting down to eat at Sawgrass after golf, the last thing that comes to mind is classy. So why try to pass off food that isn’t with exorbitant prices? The ambience matches middle of the road food, not the sticker shock with average foods. We ate there last week and I remember getting a side pretzel that cost $14. The one thing I do favor in the whole retail area is the Walleye across the way in the Little Fin.

I nice local variety would be welcome to the area. Shrimp, scallops, chowder and grouper would be a great start.

[FloridaGuy66]

Originally Posted by tophcfa

OK, here’s my restaurant rant. Florida is a freaking peninsula, surrounded on three sides by ocean. Where is the fresh local seafood? I’m not talking about stuff one can get just about anyplace like Salmon, Cod, Haddock, Shrimp, Tuna, or Swordfish. Where is the good seafood, caught in local waters, like Red Snapper, Grouper, Red Fish, Mahi Mahi, Rock Lobster, or Sea Bass? The few seafood places in the bubble (Costal Del Mar, BlueFin, Bonefish) have the usual stuff on the daily menu, and if you’re lucky, they sometimes have one local fish as a special (and they typically run out of it before closing). And why do most places have to fry their very limited seafood selection.

I grew up going to areas of Florida along the gulf coast where even decent bars would bring in fresh gulf shrimp, snapper and grouper almost daily.

It seems to me like FMK and their competitors here are content to just use whatever they can get from Sysco and Cheney Bros instead of dealing with whatever logistics are required to get an abundance of fresh "local" seafood from another source. It's a very poor sign with all of the delicious fish available in Florida that some places are serving poor quality frozen fish from Asia like Basa or Tilapia to cut down on costs. I would be thrilled if I could go to a restaurant in one of the squares and order fresh bass or catfish caught from Lake Harris, but I doubt that will ever happen.

[asianthree]

Originally Posted by CoachKandSportsguy

LOL!

from one extreme to the other?? having more than 1 chicken/fish sandwich offering is too much? Like a reuben, pastrami, or a rachel? 1 pasta offering for adult kidz?

Most restaurants here have their strategic customer as:



I have been to plenty of sports bars with a better menu! geez, you have to get out more often. The best one I ever ate at was called "The Sports Theatre" on the west side of Broward County. Closed over a decade ago as a casualty of the great financial crises. .

When one decides to move to TV, dining to not on their priority. However there are plenty of restaurants outside that has menus that are far superior to the bubble.

During high season every restaurant in TV could serve exactly the same menu and still be packed, food driven by proximity. If we choose bar type food then it’s tap house or Boosters.
We can eat at home with better quality, perfectly prepared cuisine. If we choose to dine, then it’s not in TV. We travel off campus 1-2 times a week.
Then again the Best Sports bar on your list is closed, so they must have had the right food, but not the clientele to sustain a business.

[dewilson58]

Originally Posted by asianthree

When one decides to move to TV, dining to not on their priority.

Disagree a bit.

For some, dining out is a priority, it's just their expectations are not "fine dining" as defined by a few. Their lifestyle is not cooking at home and enjoy the food selections in TV.

We dine out couple times per month............we enjoy cooking together.

[Michael 61]

For those looking for “fine dining” near us - I am a fan of a fairly new restaurant in Ocala - Three Six Bistro - it’s in an unassuming building on the edge of town, with under a dozen tables, so reservations are a must, with a fresh, innovative menu. Great wine list, superior, upscale service, with many dishes finished table side. Chef will come out to talk to each diner midway through your meal to see if you are pleased with his preparation. Currently holds a 4.9 rating on Yelp, which is almost unheard of. Worth checking out if you’re a foodie. The owner/chef by the way is a Villager.

[Kelevision]

Why does nobody ever talk about Anglers club? Are there no members on this site?

[asianthree]

Originally Posted by dewilson58

Disagree a bit.

For some, dining out is a priority, it's just their expectations are not "fine dining" as defined by a few. Their lifestyle is not cooking at home and enjoy the food selections in TV.

We dine out couple times per month............we enjoy cooking together.

Eating out is description we use for TV restaurants. Food that definitely would be prepared better at home, but for some reason many seek the convenience of eating out.

Dining out (restaurant that uses in house prepared fresh, not commercial bulk chain food) is at a restaurant usually not within TV. Since 2007 food in TV has never evolved into “better” just mediocre at best.
Sadly TV doesn’t have the individual chef run restaurants that some travel to. So our dining $$$ are 3 miles to TP and great dining beyond, taking overnight trips every 3 weeks or less. I agree with M61 three/6 is excellent and well worth the experience

[Bill14564]

Originally Posted by Kelevision

Why does nobody ever talk about Anglers club? Are there no members on this site?

The first rule of Anglers is .....

Odds are there are a few on here who are members but probably not many. If I were a member I still would not put it in my signature, just as I don't put any of my associations or memberships in my signature.

[asianthree]

Originally Posted by Kelevision

Why does nobody ever talk about Anglers club? Are there no members on this site?

Have had the pleasure couple of times, great staff, good food, and ambience.
Currently open for applications for memberships available at this time. However you have a better chance if a current member recommends you.

[Michael 61]

Originally Posted by Kelevision

Why does nobody ever talk about Anglers club? Are there no members on this site?

I have recently applied for membership at Angler’s (fingers crossed I am accepted). Looks like a restaurant that I would probably patronize multiple times each month.

[asianthree]

Originally Posted by Michael 61

I have recently applied for membership at Angler’s (fingers crossed I am accepted). Looks like a restaurant that I would probably patronize multiple times each month.

Not a bad buy in $1,000. And monthly $200. dining dollar amount is lower than our CC up north. The whiskey pairing is well worth $150.