Lakeland Ford Remains Among Nation’s Elite
DEVELOPED IN PARTNERSHIP WITH LAKELAND AUTOMALL
Lakeland Ford can proudly call itself an elite dealership without venturing into hyperbole. For the eighth consecutive year, the dealership located at 1430 W. Memorial Blvd. was awarded the prestigious Ford President’s Award, a distinction given to only 340 of more than 5,000 Ford dealerships nationwide.
The honor, presented by the 122-year-old automobile manufacturer, recognizes dealerships that demonstrate exceptional customer service and leave customers satisfied thanks to a great overall experience.
In addition, Lakeland Ford garnered its fifth straight Ford’s FCSD Premier Club Award recognizing the dealership for outstanding performance in parts and service. This award is even more exclusive than the aforementioned Presidents’ Award as it’s only bestowed upon 97 Ford dealerships nationwide.
“We have been blessed by talented people who have called Lakeland Automall home for decades,” says owner and president Greg Balasco. “What makes our dealerships best in class is unequivocally our people. From those that are answering the phones to others serving and selling new Ford, Hyundai and Genesis vehicles—and everyone in between—our team of talented associates is the biggest reason for our sustained success! Our team loves to have fun selling and serving vehicles and making a difference to those in the community!”
Lakeland Ford—and its parent company Lakeland Automall, which includes Lakeland Hyundai and Lakeland Genesis—has been serving the Lakeland Community for more than 70 years.
The business has greatly supported the community through philanthropic endeavors that currently include but are not
limited to partnering with Lakeland Chamber of Commerce, Lakeland Economic Development Council, the Lakeland Rotary Club, United Way of Lakeland, SPCA, Humane Society and Lighthouse Ministries.
“We feel so blessed to serve the Lakeland community and feel honored to be able to give back to this community we love,” says Balasco. “Lakeland Automall has a long standing tradition of giving back especially to Lakeland schools, teachers, children’s hospitals, United Way of Lakeland, and pet charities. Our customers have provided so much to us and we feel grateful to give back to the Lakeland community.”
The dealership group, which has garnered a 4.6-star rating on Google with nearly 3,000 reviews, is known for more than just being a premiere new and used car dealership. It is home to a state-of-the-art body shop, a reputable service department and a cafe operated by Lakeland staple Fresco’s Southern Kitchen.
Balasco has transformed the dealership since he purchased it from Bill Mutz and Marcy Mutz-Wickenkamp in 2011 through large expansions, including opening the Genesis dealership in 2024.
“Ford has been represented in Lakeland for the past 70 years and we are excited about what the future holds,” says Balasco. “As America’s dominant American automotive manufacturer, Ford will continue to provide us (Lakeland Ford) with the best product that customers want to drive. Lakeland Ford will always provide our customers with a place to purchase award winning Ford products as well as a comfortable setting to service their Ford trucks and SUVs.”
Left: Greg Balasco (l), owner of Lakeland Ford, is presented Ford’s FCSD Premier Club Award for Parts and Service by Will Krill, Ford Motor Company / Regional Manager - Orlando. Above: Balasco and staff celebrated winning the Ford President’s Award and Ford’s FCSD Premier Club Award for Parts and Service with a special luncheon on August 6.
WRITTEN BY RJ WALTERS | PHOTOS BY JORDAN RANDALL DEVELOPED IN PARTNERSHIP WITH PARLOR DOUGHNUTS
here are even more layers to the story of the founding of the Parlor Doughnuts franchise in Lakeland than in their trademark creations that are crispy on the outside and light and fluffy on the inside. While delighted customers might describe them as “divine” there are in fact many answers to prayer woven together that resulted in the birth of a place that is already establishing itself as a spot for people to come together and connect amidst the chaos of modern life.
Walk into the spacious locale of 351 E. Bay St. Downtown and you’ll recognize a harmonious blend of form and function that shows off a strong brand identity that incorporates nostalgic elements as well as customized nods to Lakeland’s unique culture, including a mural by local artist Maegan Carroll-Simmons. If you’re lucky you’ll also be graced by the presence of Justin Williams, an energetic 33-year-old former youth theatre star, college football player and civic-minded entrepreneur who has served on numerous boards and councils, to name just a few of the experiences that have shaped him.
He is one of the partners—alongside his wife, Nikki, his parents, Reeser and Jennifer Williams and family friends Toby and Christina Hitchcock—that brought one of America’s fastest growing bakery and cafe brands to the Swan City to offer up several dozen foodie favorite doughnut options, savory artisan breakfast offerings, specialty coffees, fruity refreshers and more.
Sure he and Nikki own shares in five Florida Parlor Doughnuts locations, and it would be easy to get caught up in the long lines and fanfare associated with the whirlwind of being part of a chic brand, but at the end of the day their mission is more simple, kind of like one of their Plain Jane doughnuts: help people pause, reflect and celebrate, while enjoying a memorable drink and bite to eat.
“When you think of a parlor, not just the doughnut shop, but when you think of what [Parlor Doughnuts co-founder] Darrick Hayden wanted this to be...you have to have the variable of community,” Williams says, referring to the motto of one of the men who launched the brand in Evansville, Ind. in 2019.
If anyone can appreciate the opportunity to reflect deeply it’s Williams. To truly understand what it means for him to lead his staff and make a difference in the hospitality industry you need to go back more than half a century to rural Haiti.
Co-Owner/General Manager, Parlor
Justin Williams
Doughnuts
When looking for a savory option customers might go for the spinach pesto breakfast sandwich or avocado toast.
When his dad was six years old he was bleeding to death due to severe hematomas. In an act of faith and last gasp effort to save Reeser’s life, his father Justin, the namesake of the Parlor Doughnuts franchisee, walked his son 22 miles and dropped him off at a Christian orphanage in their native Haiti.
“That night, there is a specialist out of Cleveland, Ohio [who was there as a medical missionary]...the only one who knew how to do surgery at that point, and he was at the orphanage that night,” says Justin, getting a little emotional.
That doctor brought Reeser to the United States, and over the years he underwent a handful of surgeries, including one where a surgeon nicked his vocal cords. Miraculously, Reeser’s voice has been a gift God has used in many ways over the years, including as a worship leader with his wife at various churches, including for a church in Indiana that started the orphanage in Haiti that his father dropped him off at.
What does all of that have to do with sweet morsels, strong coffee and making a living in the food industry?
Justin’s first impression of Parlor Doughnuts as a customer in 2021 was it enveloped a culture where community mattered and people
could “feel the sacredness of breaking bread.”
Whether customers were biting into a picture perfect croissant breakfast sandwich, enjoying a loaded slice of avocado toast or starting their day with an antioxidant rich acai bowl he saw people linger and connect.
Along his own journey he has broken bread with many in a variety of contexts.
He has done it as a mentor to students and families as an influential youth pastor, he has served with his dad on the mission field—including in Haiti—and his passion for doing God’s work even led him to authoring a book titled “The Project: Changing Lives One Meal at a Time” that was released earlier this year, chronicling his family’s experience serving poor and homeless populations in Haiti and the Dominican Republic and offering an inspiring call to action for all.
Nikki and Justin started their adventure as Parlor Doughnuts franchisees as part of an ownership group that operates locations in Venice, Siesta Key, Clearwater and Largo. There are currently more than 100 Parlor locations, including 22 in Florida.
Williams admits each location has a unique story, and some take off more naturally than others. He was interested in a location on the outskirts of Disney World, possibly somewhere around Celebration, when he and the Lakelandstore ownership group received word that the rights to open locations in Polk County were available.
He vividly remembers sitting in the parking lot directly outside the Lakeland store soon after that call.
“There’s an element, I think, of how I process information that is a little different than other people,” says Justin, who graduated from college with a Bachelor’s Degree in psychology. “I just visualized it—I saw a beautiful building…and I could see people gathering here.”
Toby and Christina flew down from Indiana. They saw the vision. Nikki saw the vision. And Justin’s parents—they trusted their son on this one.
Toby and Christina are more than just business partners to the Williams, they are true friends. The Hitchocks have lived their lives on mission as well, including founding the nonprofit
Knot Alone, an organization that provides live music and supportive community to people battling cancer.
Justin, Nikki and their children, Shiloh and Milo, moved to Lakeland in late 2024.
Justin is the general manager of the Lakeland store, and one of his proudest feats is the team he has built. Assistant manager Rylie was such a valuable employee at the Venice store that she was offered a promotion to move to Lakeland. He relies on team member Madi to engage with locals through Parlor’s social media channels, and ultimately his goal is to teach his staff the skills someone once poured into him.
The Parlor culture is big on “we” over “me” and the internal expectations of excellence—which start every morning around 3 a.m. with the preparation of freshly made dough—are in place to emphasize that customers are walking into “an experience” not just a place to eat.
On March 29, 2025 the Parlor Doughnuts on Bay Street opened to a rousing crowd ready to taste what they had only heard about and to cement a new memory in their timeline.
“To see a line out the door for six hours,” Justin says, “that’s overwhelming dude. And my fondest memory was seeing my 62-year old dad out there. He got himself a Lakeland T-shirt and he’s out there, so happy.”
The Parlor Doughnuts team will get people hyped about its latest seasonal offerings like the Apple Pie Filled doughnut and work diligently to earn new business through its catering service, but it will always be just as much about the people as the products.
“My father was an orphan from the poorest country on Earth, and now he is part owner of a restaurant that feeds people.”
The Williams are all-in on Lakeland, already supporting several local nonprofits and partnering with other businesses to create win-wins that strengthen the community.
Whether it’s in a trendy cafe, at home or in a developing country, it’s all about changing lives one meal at a time.
WRITTEN BY LAUREN LAWSON
PHOTOS BY JORDAN RANDALL
NICK’S VISION
The story of Uncle Nick’s Italian Deli doesn’t begin in Lakeland—it begins in the Bronx, where a 14-year-old boy named Nick DeBellis first tied on an apron and learned the art of running a deli. He spent his life perfecting it, from working at New York institutions like Katz Delicatessen to running his own shop for 25 years. Nick was known for his exacting standards, his loyalty to customers, and his belief that a deli should feel like family.
At 15, Nick’s nephew Ken began working in his uncle’s deli, lessons that shaped his future. In 1995—just as his son Sam was born—he, his father, and brothers opened DeBellis Brothers Deli in Carmel, NY. After running a few more shops, they sold the business and moved to Florida in 2010.
Now, nearly 70 years after Nick first tied on an apron, Ken and his son, Sam, carry that legacy forward in Florida. At Uncle Nick’s Italian Deli they serve bagels, sandwiches, and Italian specialties with the same perfectionism and family-first spirit that defined Nick’s life. Walk through the door at 6955 Old Road 37 in South Lakeland any day of the week and you’ll find Ken and Sam working side by side, mixing tradition with their own rhythm, keeping the Bronx spirit alive in Polk County.
“When you’re younger, you think you know everything,” Sam DeBellis admits with a laugh. His father, Ken, smiles knowingly beside him. Together, they’ve built not just a deli, but a story of family, resilience, and community—one bagel at a time.
It wasn’t until 2015, five years after settling roots into Lakeland soil, that Ken DeBellis decided to surprise his son with the idea of opening their shop. Sam fondly recalls watching his dad in the New York delis, wanting to be just like him and open his own deli someday.
“I just wanted to do it myself when I got older,” Sam says—a dream that eventually came true.
The retail store inside Uncle Nick’s Italian Deli transports customers to the aesthetic and selection found on New York City street corners.
At first, locals who don’t hail from the Northeast didn’t quite understand the concept of a New York-style deli shop. “They’d walk in, look around, and just walk out. All the time. They’d say, ‘Do you have any grits?’ We’d say, ‘No…we don’t have any grits,’” Ken remarks playfully. Winning people over took time, and it wasn’t just word of mouth. It was trial, error, and persistence as they figured out what truly worked for them in Lakeland. That process, as much as the food itself, built the loyal flow of
WHERE HANDS CRAFT AND HEARTS GATHER
Walking into Uncle Nick’s feels less like stepping into a deli and more like arriving at a family’s home. To the left, shelves of Italian groceries line the room; straight ahead a gleaming deli case displays meats and cheeses. To the right, the dessert case—filled with limoncello cake, tiramisu, and more—hugs the counter where customers place their orders. The warmth comes not only from the smell of fresh bread or the sight of colorful pastries, it radiates from the people behind the counter, with staff greeting each person like an old friend.
The food isn’t just made: it’s imagined, argued over and perfected at the coffee station each morning. That’s where Ken and Sam start their day, leaning over steaming mugs to toss around ideas for new menu items.
“We don’t wanna get stale,” Ken says. Sam nods, “We always try to think of what’s next.” It’s a ritual that keeps the menu evolving while preserving the family’s culinary heritage. That drive doesn’t stop at the shop’s doors—when Ken was away on vacation, Sam found himself with a rare moment of downtime and dreamed up a cheesecake inspired by the classic tri-color Italian cookie. He tried it out on the spot, and when it came out a hit, he texted his dad the idea. Even when they’re apart, they’re still collaborating, proving the work never really leaves them.
From there, the creations move to the ovens and counters, infusing the deli with savory, inviting scents like handmade bread being rolled out, fresh mozzarella being stretched and butter and sugar from the trays of pastries. Many of the menu items carry the names of family members and employees, like Jaelee’s Caesar Wrap or Momma D’s Pizza burger, a subtle way of turning recipes into tributes. Order lunch, and you might be biting into a sandwich named after the person who made it. The Huckaback is a hearty standout; stacked with smoky pastrami and tender corned beef, melted Swiss, sauerkraut, and Russian dressing on marble rye. The Mikey D balances breaded eggplant, creamy fresh mozzarella, roasted peppers, and crisp lettuce and tomato, finished with house-made Italian dressing on fresh-baked ciabatta.
Still, the heart of the deli are its bagels—which it serves up 1,500 a day of and nearly 50,000 each month. Ken favors the sweet comfort of cinnamon raisin, while Sam usually reaches for sesame or jalapeño.
Here, the table is a gathering place where time-honored recipes meet moments shared with neighbors and friends. On weekends from October to April, live music fills the shop, courtesy of a husband-and-wife duo playing classics from the ’60s to ’80s. At times, the music even comes from behind the counter; Ken’s son Robert has been known to sing as he works, his voice mingling with the clatter of dishes and the laughter of regulars. It’s a small detail, but one that adds character and spirit to a place already overflowing with harmony.
Uncle Nick’s Italian Deli serves up strong and bold Kimbo Espresso Italiano drinks and offers a variety of Torani syrups to add just the right flavor to espresso drinks, coffee and cold brew.
THE BUSINESS OF BELONGING
At its heart, Uncle Nick’s is a business built on values. Ken often credits his uncle’s philosophy as their north star: treat employees like family, treat customers like friends and never let quality slip. Sam adds the energy, Ken brings the vision, and together they’ve created a rhythm that keeps the shop running.
That rhythm hasn’t always come easily. In the early years, expansion seemed like the dream, but stretching themselves across multiple locations didn’t work. Uncle Nick’s once operated on Edgewood Drive, Kentucky Avenue in downtown Lakeland, and even in Bradenton, but the stretch spread the owners thin, prompting a refocus on a single location. “Expansion probably was the one thing we regret,” Ken admits. “I still want to do that, but here.” Sam jumps in: “Grow inside ourselves. We do a lot better as a team.” Their willingness to adapt—to pivot from a “bagel and Italian” concept into something more focused, more true to their roots—has defined their resilience.
That same adaptability carried them through the pandemic. While other shops shuttered, Uncle Nick’s found ways to not only survive but thrive: adding outdoor seating, offering delivery, even stocking essentials like toilet paper and bleach when shelves elsewhere were empty. “We looked at it as an opportunity to be more involved in the community and help people,” Ken says. Against the odds, business doubled.
The Lakeland community has rewarded them in return, through repeat business and through customers who have become part of the deli’s story—like friend and sausage maker Mike, who once taught them how to make Italian sausage. After Mike passed away, his son became a regular, a living reminder of the connections food can forge.
Ken and Sam’s partnership is the deli’s backbone. “When you’re younger, you think you know everything,” Sam says. “It took me a little while to realize you just gotta calm down and listen.” Ken smiles, adding, “If you throw into everything all at once, it’s not going to be the quality we want.” That balance—Ken’s patience, Sam’s drive—has been their formula for success.
Even outside the shop, business and family intertwine. Sam coaches his son’s baseball team, Ken helps with his daughter’s volleyball, and during the holidays, the line between home and deli blurs. Christmas Eve transforms the shop into a bustling workshop, where family, employees, and longtime customers join forces to prepare elaborate catering orders. Cannolis are piped, trays are wrapped, and—true to DeBellis tradition—a pizza party fuels the night. Sometimes, Sam’s son Christopher slips behind the counter to help out, following in his father’s footsteps just as Sam once did. Through it all, one theme runs strong: family first.
After 10 years of long days, challenges, and triumphs, Ken and Sam still open the shop together every morning. They still have their coffee meetings, still talk about what’s next, still dream. And when things get overwhelming, the duo has a simple mantra: “The best is yet to come.”
DEVELOPED IN PARTNERSHIP WITH LOCAL RESTAURANTS, OWNERS AND FRANCHISEES
You can tell a city is growing when it add its third Chik-fil-A or when someone tells you they want to meet up at Black & Brew but you have to clarify which one.
In addition to expansion for some of the tried and true favorites, the restaurant and food business in Lakeland has been evolving and ascending in recent years with more culinary diversity that includes different cultures and flavor profiles that is truly elevating what it means to be a Lakelander.
So hop into a booth with us, grab a seat at the bar, or even venture behind the counter and see some of what’s been cooking, brewing and baking from new establishments the past couple of years.
WRITTEN BY LAUREN LAWSON
PHOTOS BY JORDAN RANDALL
The Pork Belly Skewer is a great starter option to get things going for dinner or lunch at this new Downtown hot spot.
The Japanese word izakaya translates to ‘stay-drinkplace’—a promise of more than just food, but a space to linger, unwind and connect. Hakuchō brings that spirit to Lakeland. Located at 207 E Main St., the Japaneseinspired izakaya channels the casual pub tradition of pairing drinks with shareable plates while weaving in global influences that make the experience uniquely its own. The result is a fresh and elevated approach to community dining that feels both approachable and adventurous, inviting guests to gather, explore and savor together.
For Ryan Neal, the visionary behind Hakuchō, food is more than sustenance—it’s a personal passion rooted in discovery and the joy of new experiences. Guided by the belief that Lakeland deserves more independent, high-quality dining, he has long embraced the idea of “being the change you want to see.” Initially, Ryan set his sights on scouting a second location for his well-loved concept, Sabu—which has long been a beloved local offering at The Joinery—but Tampa emerged as the only option for expansion. The thought of constant long-distance driving quickly soured the idea, and in its place, inspiration struck: why not create something entirely new, right here in his own community? From that moment, Hakuchō was born.
Unlike ramen shops, sushi bars, or tempura houses, izakayas offer freedom—a blank canvas for creativity. “Having experienced izakayas in Tokyo firsthand, I loved the versatility and energy,” Neal says.
That spirit inspired Hakuchō, rooted in Japanese cuisine but open to influences from French, Scandinavian American and Southeast Asian traditions. In this restaurant, flavor and creativity rise from scratch-made dishes and hand-crafted cocktails.
“Everything we serve is scratch made and uses great-tasting products,” says Ryan, and it shows in plates that surprise the palate, avoiding the usual shortcuts like generic sriracha or bottled Thai chili sauce. “You’re going to get to experience dishes that our chefs and mixologists created and are excited about you trying.”
Signature dishes like the warm greens and sautéed mushrooms are unique to the restaurant, while the pork belly delivers the perfect tenderness with just enough bite, a nod to competition-style BBQ.
The Abura Soba honors the legacy of Ichicoro Ramen, where Ryan once worked, blending personal history with creative flair.
Bar Manager Joey Ramirez’s inventive drinks shine, including the Hatchi Sting, featuring a numbing edible flower called a Buzz Button. There are also a couple of high level mocktails, the Sweet HighBall and Tart HighBall.
Outside the kitchen, Ryan brings a playful energy to Hakuchō’s story. His background in ministry shaped his passion for helping others grow, a calling that still guides his work in the restaurant industry. In his free time, he enjoys activities like pickleball and Dungeons & Dragons, but his greatest fulfillment comes from creating experiences that spark joy and strengthen community. His long-term goal is to mentor aspiring owners, continuing to support others and build connections beyond the table.
That same spirit shapes Hakuchō itself. More than a restaurant, it is a place where innovation, community, and discovery meet at the table. From distinctive dishes to a culture of respect, every detail reflects a vision that invites guests to experience the flavors, energy, and heart that make Hakuchō a distinctive part of Lakeland’s dining landscape. The Lakelander’s Pick: The Pork Belly Skewer hakuchofl.com
WRITTEN BY RJ WALTERS
ALLIE BRINTON
Holly Eakes, the purpose of food goes beyond nourishing one’s body and is directly connected to nurturing relationships by bringing people together and making everyone feel at home.
With a propensity for friendly customer service, a warm atmosphere complete with color tablecloths and the lure of food that is made fresh daily, Eakes and her husband, Chris, connected so deeply with their experience as longtime customers of Chicken Salad Chick that earlier this year they opened Lakeland’s first Chicken Salad Chick location to bring Southern hospitality to the masses.
Sure the Eakes were regulars at the chain that now has more than 300 locations and is headquartered in Atlanta, but Holly, a former stay-at-home mom to her 11-year-old daughter, Isla, and 7-year-old son, Easton, was also drawn to the brand’s origins.
“It really resonated with me as a stay-at-home mom and having gone to Auburn University,” she explains, noting the brand was started by Stacy Brown in Auburn, Ala., in 2008.
The Eakes believe what truly sets Chicken Salad Chick apart from competitors is its commitment to freshness and a personal touch. Their food is never frozen or pre-cooked, offering a distinct alternative to typical fast-casual fare, and the restaurant serves us more than a dozen distinctive chicken salad flavors, including seasonal limited time offers like Southwest Seniorita.
Beyond chicken salad—which most people are happy to enjoy on the restaurant’s soft, flaky croissants—their menu boasts homemade sides like broccoli salad, pasta salad, and grape salad, along with fresh fruit, soups, mac & cheese and scratch-made cakes.
“We’re passionate about making every guest feel right at home, we strive to make sure every visit feels special,” Holly says, adding that the response has been incredible at the new location at 5216 South Florida Ave., including a group of regulars who visit almost every day.
The Eakes never set out to go into the restaurant business, but it’s not a completely foreign frontier to them. Holly’s father is a franchisee of six Checkers restaurants in Central Florida and was instrumental in helping the couple navigate the complex process of finding the right location in a competitive market and
preparing to make an impact in the Lakeland community. Chris or Holly is present most days Chicken Salad Chick is open, and Chris says between great support from corporate and reasonable operating hours that include being closed on Sunday each week it was “the right culture and environment for us to step into.”
It seems that sentiment is only growing. They love the friendliness of patrons at their Lakeland store and believe they can be part of the community’s continued development, including through potential expansion to additional locations in the future.
“Our purpose is to spread joy, enrich lives and serve others,” Holly says. “We strive to live these values each day and remind our staff of this frequently.”
Chris and Holly Eakes, franchisees of the Lakeland Chicken Salad Chick, are enjoying serving up smiles and delicious food to locals.
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WRITTEN BY RJ WALTERS | PHOTOS BY JORDAN RANDALL
hether you’re sitting inside her welcoming, sophisticated Dixieland establishment or guests are just about to arrive for a highly anticipated gathering at your home, Lisa Brophy wants you to be able to enjoy the finest accouterments, wines, meats and cheeses often reserved for affluent world travelers.
The Fort Meade High School graduate has worked in the food and beverage industry for decades, made countless memories that involved a good bottle of wine and has a tender spot in her heart for cheese shops that emerged when she lived in the Northeast.
Her late mother, Bets, often told Lisa that she should open a wine bar with an assortment of curated food pairings, but it wasn’t until 2023 that she started seriously pursuing the opportunity after moving back to Lakeland from California when a friend sent her a text.
“A friend sent me a picture of a ‘For Lease’ sign outside the building [Petals Flower Shoppe] had been in and I couldn’t believe it,” she recalls. “For a long time I thought Lakeland wasn’t ready for something like this or I didn’t have the experience…but at this time, the stars aligned and the opportunity presented itself in this lovely city.”
When you walk into the The Wine Garden, located along South Florida Avenue between Bright Ice and By the Chef Pizza, the natural light floods into a space where you will find an impressive selection of cheeses like marinated sheep and goat cheese or le fromager double cow from France, meats such as Spotted Trotter Georgia Blue Salami or prosciutto, caviar and more.
Customers have quickly fallen in love with The Wine Garden’s “Fresh Cut-to-order Charcuterie Board” option. Along with fine meats and cheeses, crackers, nuts, pickles and other vegetables make for delicious custom spreads that pair well with a glass of wine and are perfect for customers to purchase to take home and enjoy.
The wine selection includes more than 500 offerings, including many from small, family owned producers who provide people with a sense of the regions the drinks hail from. There is a large selection of wines under $50 and a great variety also in the $50 to $100 range.
By the end of 2025 The Wine Garden will unveil the temperature controlled wine cave, a space dedicated to higher pedigree and more collectible wines that will allow customers to experience bottles of wine similar to what Brophy has fallen in love with on trips across the globe.
“We also have an extensive by-the-glass list at our wine bar,” Brophy says. “On top of that, our wide variety of meats, cheeses and accouterments that you can purchase in the retail space are in the rotation on our menu.”
The business also serves homemade quiches, artisan sandwiches, salads, a variety of craft beers and nonalcoholic drink options.
For those unfamiliar with spots like Brophy’s, the owner is educating customers on the $25 uncorking fee that accompanies any bottle of wine opened and served on-site. She said that while restaurants traditionally mark up bottles of wine by
The Fresh Cut-to-order Charcuterie Board is a hit for individuals and large parties alike. The Wine Garden’s Selection of wine spans the globe and ranges from affordable to collectible.
300 to 400 percent, her prices are in line with retail establishments, so a $90 bottle of wine consumed at The Wine Garden is $115 all in compared to $300 or more for the same bottle at a restaurant—and it ensures her staff is properly compensated.
“The quality of what we are selling here is higher than what people are used to,” Brophy says. “I try to keep the prices as affordable and lean as possible. The principal ethos of this place is quality and service… I want people to come here and feel seen and feel appreciated.”
She plans on hosting unique tasting events that showcase the foods and drinks of different regions around the world, and she is proud to have a seasoned team to provide customers a consistent top-of-the-line experience, including general manager Todd Kercher. Although her mother and father passed away before she opened The Wine Garden, she is proud to honor their memory by connecting the community in this newly refined space.
“I feel their spirit and love every time I walk through the door and hope that everyone else does too.”
WRITTEN BY RJ WALTERS
PHOTOS BY JORDAN RANDALL
From the extensive menu of sushi creations to the fresh hibachi grill offerings, customers can try something new every time they step inside Sushi Masa.
There’s the Nemo roll with white tuna, snow crab and avocado topped with salmon, a thinly sliced lemon and black tobiko—flanked by a decorative orchid. You can opt for the equally delightful Baby Tiger which consists of spicy tuna and cucumber topped with salmon, avocado, crunchy, eel sauce and masago. Or, for those who are still hesitant to declare anything with raw meat in it a culinary wonder, there is the popular Shaggy Dog, which features shrimp tempura, avocado and kani, with eel sauce on top.
For customers at Sushi Masa in South Lakeland it’s a toss up whether the most remarkable part of the experience is the sheer number of fan favorites options or the fact that every day of the week you can enjoy as much of as many of those offerings as you’d like for one set price—$20.95 for lunch and $32.95 for dinner.
“What sets our company aside is definitely our selection of food and drinks. If you ever come in for dinner the menu is equivalent to a book, we have something for everyone and then some,” says general manager Caroline Reyes. “We also have a fullservice bar that offers some specialty drinks you cannot find anywhere else in Lakeland.”
For example, a popular beverage of
choice is Kai Lychee, a premium rice Vodka soda that no one else in the city carries.
Also in the lineup at the Japanese Fusion inspired restaurant that has 12 locations—including one that recently opened in Tampa—are well-seasoned hibachi items that include grilled veggies, chicken, salmon, steak and lobster tail.
The inviting atmosphere includes eye-catching bamboo, Japanese cherry tree decor and a modern bar, and for special events guests can rent a private room that can accommodate 40plus people.
The concept is clearly working. The Lakeland location has an average rating of 4.7 stars with nearly 1,900 Google reviews, and Reyes says there are some weekend nights where staff are serving 700-plus guests before the evening is finished.
Franchise owner Ryan Chen brought Sushi Masha to Lakeland to provide what feels like a fine-dining luxury experience at an affordable price point and Reyes and her staff are motivated to provide a total experience that matches the quality of the food.
“I am driven to serve people in Lakeland because I see a huge need for real hospitality in our town,” Reyes says. “There are very few places you can go and receive service that feels like you are visiting someone’s home, from the warm welcome to the hugs and goodbyes at the end of your meal.”
WRITTEN
BY
RJ WALTERS
PHOTOS BY JORDAN RANDALL
the old saying goes, “necessity is the mother of invention.” In the case of Market on Kentucky, the mother (and father) of one young businesswoman were actually able to “invent” an opportunity for their daughter and other aspiring entrepreneurs while expanding her own operation in the process.
Tim and Tina Calhoon, owners and operators of Fresco’s Southern Kitchen and Bar, took over the 2,600 square foot space located next to its restaurant that was previously occupied by Taco Bus in 2024. They had been searching for a space to build a commercial kitchen to accommodate the boom their catering business had experienced, and in the process they decided to use the front of that building to add culture and commerce to the Downtown.
Market on Kentucky features fresh pastries and specialty beverages with the quality you would expect from Fresco’s products, and it is also home to Style Me Grazee—a fresh charcuterie board/box business owned by the Calhoon’s daughter, Jordan—and shelves stocked with goods from local favorites like Andrew Logan Chocolates, artist Emily Plank, Pine House Farm and Cattle and more.
“My favorite part is getting to know all the other small business owners and coming up with ideas,” Jordan says. “And I love cheese boards. I’m not a painter and don’t draw, so this is like art to me!”
The Lakelander’s Pick: Style Me Grazee Charcuterie Board
marketonkentucky.com Open Tuesday through Sunday
Customers can build their own charcuterie board in person or order ahead for something special for their family or as a centerpiece for an upcoming event.
The in-house Ice Bar serves up cold and hot blended coffees, teas and other blended drinks. Customers can enjoy creative spins on classics such as a caramel iced latte with homemade cookie butter cold foam or fully immerse themselves in the fruity sweetness of a Strawberry Dream, which consists of heavy cream, pureed strawberries, fresh cut strawberries and Sprite.
The Market has a wide variety of fresh baked goods that includes everything from a variety of cinnamon rolls to muffins to savory rolls that are packed with ingredients and flavor.
“All of our blended drinks and sweet bakery treats all have the backing and quality of our flagship Frescos brand,” Tina Calhoon confirms. “The Market on Kentucky blended drinks are also available next door at Frescos during Market hours.”
Tina and Tim have enjoyed mentoring other local businessmen and women whose products they sell at the Market, and vendors have commission-only contracts—aside from a couple of spots, such as the refrigerated section—so if their product isn’t selling, they don’t have a bill coming due.
“I have lived in Lakeland over 30 years and my husband has lived here for over 50 years, so one can say we are rooted in the community and involved in everything Lakeland,” Tina says.
“Over the years we have met so many great people and developed great friendships we will be forever grateful for.”
The couple is active with 413 Hospitality Group, Inc, and Tina says the business contributes nearly 5 percent of all revenue to local groups and causes.
Lions Mane Mushrooms Gone Greens
The Market on Kentucky offers an extensive specialty drink menu. Shown here are the Cucumber Ginger Mint, Caramel Iced Latte with Cookie Butter cold foam, Strawberry Dream and Mandarin Cardamom Slush.
Fresh coffee brewed via a syphon offer customers a different texture and flavor of some of their favorite roasts, just one way Foxtail aims to set itself apart through attention to detail and endless customizations.
WRITTEN BY LAUREN LAWSON | PHOTOS BY JORDAN RANDALL
The aroma of freshly brewed coffee fills the air, Edison bulbs cast a soft glow, and neighbors settle in with their favorite drinks—this is Lakeland’s newest addition, Foxtail Coffee. Owned by franchisees Alejandro and Natalie De Orduna, it’s a space where local flavor, meticulous craft, and community blend effortlessly.
Foxtail’s attention to detail is clear. Sleek concrete floors and rich wood tables are softened by pops of greenery, while every accent wall, piece of furniture, and even the placement of plugs and charging stations has been thoughtfully arranged to encourage guests to linger. “We want people to feel comfortable here, whether it’s for a 15-minute coffee break or a four-hour work session,” says Alejandro. The café strikes a balance between energy and calm, making it a hub for conversation, study, and connection.
Foxtail Coffee is as much about community as it is about craftsmanship. Each café showcases a mural inspired by its surroundings; in Lakeland, a swan motif pays homage to the city’s nickname. Alejandro recalls that the Lakeland location felt like the natural choice from the start, arriving at just the right moment.
He has long been a fan of the Orlando-based company that has exploded to more than 95 locations since it was founded in 2016. As a regular who would work remotely at one of the Orlando-area locations for years, he inquired about the possibility of he and his wife opening a location. Much to his delight, the CEO, Alex Tchekmeian, reached out to him within a week, and working with the young and enthusiastic leadership team has been a dream.
The De Orduna’s have swiftly acquainted themselves as Lakelanders. They can quickly tell you their favorite local restaurants
and spots and they have already started making a difference in the community by serving at One More Child, a nonprofit just down the road.
What truly sets Foxtail apart is the precision and creativity behind every cup. Baristas undergo more than a week of training and they calibrate espresso machines twice daily to ensure consistent, flavorful results. From Colombian single-origin medium roasts to delicate Ethiopian pours reminiscent of green tea, the café celebrates coffee’s depth and nuance. Specialty brewing methods, including siphons, French presses, and pour-overs, transform coffee into an experience: water rises through beans, steam swirls, and flavors bloom slowly. “It’s about the experience—watching the coffee come to life while you sip it,” Alejandro says.
This slow, precise process draws out flavors that standard espresso or drip can’t, emphasizing chocolatey, nutty, or fruity notes depending on the roast. For those who favor a gentler extraction, the French press and pour-over options let beans bloom at their own pace, producing complex, layered flavors with every sip.
Seasonal creativity extends to the drinks themselves. Lavender, cardamom, and orange bitters can be added to espressos, while iced matchas and specialty lattes offer subtle caffeine delivery for those who savor their morning ritual. “We love experimenting with drinks you can’t find everywhere,” Alejandro notes.
The cafe’s food menu is robust as well. Foxtail serves up a variety of breakfast sandwiches on croissants, bagels and even a hashbrown “bun.” Lunch offerings revolve around several sandwiches, and a wide variety of pastries are ready to enjoy all day long.
Tucked into a cheerful corner of the counter is a sweet surprise: Kelly’s Ice Cream, a locally made Central Florida favorite from Orlando. Seasonal flavors—from pumpkin spice latte to nostalgic Dunkaroos—offer a sweet detour for visitors craving dessert as thoughtfully crafted as the coffee beside it.
“Kelly’s ice cream is all about quality and community,” Alejandro says.
“It’s a perfect complement to our coffee philosophy.”
From the first sip to the last, every detail at Foxtail reflects a careful balance of craft and care.
WRITTEN BY RJ WALTERS
PHOTOS BY JORDAN RANDALL
Above: Kimchi Loaded Fries.
Right: A margarita paired with the Tokyo Drift smash burger.
it feels like you’re in the midst of a family function being hosted by an aunt and uncle who really know their way around a kitchen—and probably should consider being in the food industry—take another bite and remind yourself you’re actually at a high-end restaurant with decadent food in a beautiful setting.
Kenneth Hosfeld loves to talk about the 16-hour process involved in taking a select cut of beef and turning it into pastrami so fresh you would swear it was from a New York deli, and within many of his stories you find the origin for accidental recipes. He was a telecommunications professional for decades, and even founded his own VOIP company, but food is his passion.
His wife Ana Imai, who is 100 percent Japanese but born and raised in Brazil, where the couple met, started making onigiri—a popular traditional Japanese food consisting of tightly packed steamed white rice wrapped in seaweed—when she realized it made for a perfect “recovery snack” for several of their children who were competitive swimmers.
Fast forward to years later, when all five of Kenneth and Ana’s children were grown, she started Omusubee out of Catapult in downtown Lakeland. Today, Omusubee has a contract with the University of Central Florida to be their sole provider of onigiri, and the company sells several dozen varieties of their product at the local farmer’s market and farmer’s markets in South Florida. Kenneth says they have developed into one of the leading producers of the portable, easy to eat snack on the entire Eastern seaboard.
Their love for Japanese food that caters to a more Western palate is on full display, along with some American classics with a Japanese twist, at Sora Eatery, located on the second floor of Lakeland Linder International Airport.
While enjoying the natural light and warmth of blue Florida skies coming in the windows and watching aircraft come and go, customers are treated to food and drink options with an incredible amount of flavors and textures that are fit to satisfy people with very particular palates as well as someone just looking for a great tasting burger and fries.
“I always enjoyed cooking and always told my wife I wanted a bar,” says Ken with a laugh, sitting at a table just in front of the exquisitely designed bar at Sora where staff mix up everything from Espresso martinis to fresh matcha drinks. He is always
tinkering with ideas in his home kitchen. A recent creation that he added to the menu has been a hit with customers. The Ribeye Bulgogi Crispy Fried Rice Bowl includes crispy fried rice, ribeye, sautéed vegetables and house vegan kimchi with two sunny fried eggs, chili threads, sesame seeds and fresh spring onions.
Other popular Asian inspired dishes include bao tacos, Asian grilled chicken skewers, kimchi fries, and of course, onigiri.
Sora Eatery came to the airport on the heels of WACO Kitchen exiting the restaurant space, and leadership of the Lakeland Economic Development Council advised the owners to add some traditional American options to its menu.
They have accomplished that with offerings like the Pastrami on Brioche sandwich, the Tokyo Drift burger that features a fried egg and Wagyu beef, and a variety of traditional breakfast items.
Ben Paniagua is the third partner in the business, and like Omusubee, he started his now-Orlando based business WAFU at Catapult.
Collectively the group is aiming to create space that Lakelanders, especially those residing in South Lakeland, come back time and again because the food is unlike anything around and the service is friendly and personable.
“Once they try us they’ll see what we’re capable of, and we’re working hard to make great dishes that will keep them coming back,” Ken says.
WRITTEN BY RJ WALTERS
PHOTOS BY JORDAN RANDALL
Where can you consider the history behind “The World’s First Compass” from the Han Dynasty of China (and even purchase it if you’d like) while enjoying a hand-dipped ice cream in a fresh waffle bowl?
No, you don’t have to travel to Beijing or even buy yourself dessert before heading to the nearby antique mall because Becky and Ryan Richmond have already made their own dream a reality for you to enjoy.
The Lakeland couple who owns and operates Teriyaki Madness downtown loves getting their passports stamped as much as they enjoy serving up tasty food, and the two passions have come together at Lakeland Treats and Trinkets, an inviting place to grab a bite that might have a one-of-akind antique perfect for your collection or for a gift.
“I love ice cream and I love travel!” exclaims Becky Richmond. “I also have a bit of a collecting habit, and I’m very excited to have a venue to share some of the trinkets I have picked up along the way.”
From the compass to eclectic vintage jewelry to hand painted ceramics of all shapes, sizes and origins, the display cabinet of revolving treasures is much like a history museum you can take pieces home from.
With a full wall mural that aims to help patrons transport themselves temporarily to Tuscany along the Mediterranean
coast and scrumptious menu items like the Paris—a club sandwich that replicates “an amazing” sandwich Becky enjoyed in France—or South Dakota Potato Salad—a family recipe that goes best with a side of Omaha potato chips— Treats and Trinkets aims to become the kind of “hidden gem” that people search for across the globe.
“We are a warm and inviting place to sit for a bit, have a coffee, lunch, some gelato, or a Grandma Shirley cookie,” Richmond says. “You can try your skill at placing a few pieces in the community puzzle, help the kids draw on the kids corner chalk table or flip through the travel books from around the world and choose your next destination.”
If you catch Becky at the shop she’ll likely have a cup of gourmet coffee in hand, and in fact she drinks it all day but says she sleeps like a baby at night. You’ll experience a constant enthusiasm from her and her staff to make their corner of downtown on the bottom level of NOBAY
Apartments memorable.
Treats and Trinkets is home to a trio of wafflewiches, the Capadocia, the Nashville and the Belgium—odes to different food cultures all brought together between two crisp, yet soft waffles.
Fans of fun food and unique knick knacks will be keen to check in on the new business regularly because the menu and gifts may change as regularly as the Richmond’s itineraries.
Clockwise from the top: The Nashville Wafflewich, The Cologne Croissanwich, The Capadocia Wafflewich and The Paris Croissanwich.
WRITTEN BY PATRICK WALLEY | PHOTOS BY MADI ELIZABETH
Patrick Walley has worked in a wide range of culinary venues over the past 30-plus years including: high-end restaurants, full service off-premise catering, fully accredited culinary schools, luxury guest ranches and lodges, recreational cooking school, recipe research and development.
chicken gizzard holds a special place in my culinary journey. You see, there was a pecking order for chicken innards in my childhood household. I had an older brother so that put me last in line for the “good” parts. I recall shaking the innards out of the chicken in the kitchen sink. Back in the day the tasty prizes did not come in a sealed paper bag, they were just stuffed into the cavity of the bird. Sometimes you may be missing an organ or two. This is how the parts shook out and the pecking order of those parts: The chicken neck went to Pops, Mom enjoyed the chicken heart and my brother would eat the chicken liver—meaning the chicken gizzard was all mine!
Occasionally if one of the elders was not available, I would be graced with one of the other parts as well. As much as I like the other three parts the gizzard still rules in my book.
When it comes to understanding the anatomy of a chicken, one of the lesser-known parts is the gizzard. This small but mighty organ plays a crucial role in the chicken’s digestive system.
The gizzard is a muscular part of a chicken’s digestive system, located between the stomach and the small intestine.
In some cultures, the gizzard is considered a delicacy and is used in various culinary dishes. It is often marinated and grilled, giving it a unique texture and flavor. In many Asian countries, gizzards are commonly used in stir-fries and soups, adding a rich, savory element to the dish.
Gizzards are not only prized for their taste and texture but also for their nutritional value. They are a good source of protein, iron, and B vitamins, making them a healthy addition to a balanced diet.
Since I have quite the affinity for gizzards, I went all out to find out where I could find the best chicken gizzards in Lakeland. I visited a dozen establishments, ranging from local dives to gas stations to bar and grills and fast, casual spots. Not every gizzard was a delicacy worth tracking down, but here are five of the best places to enjoy an order of chicken gizzards if you’re looking for a tasty treat.
GIBLET GRAVY, ANYONE?
Along with other giblets (heart and liver), gizzards can be used to make a flavorful gravy, often served with Thanksgiving turkey.
ITS PLACE IN THE PECKING ORDER
Not as crispy as I would like, but wellseasoned, nice and tender. The gizzards seem to be softened in a precook which makes for a nice creamy mouth feel. The breading/coating could be enhanced to create a finished product with a great crisp but nonetheless a very consistent offering.
ITS PLACE IN THE PECKING ORDER
Crispy, well-seasoned nuggets of near perfection! The seasoned breading used on these gizzards is the best in town. The gizzards have a nice tender chew. The only issue that I have is the price point seems high compared to the portion size.
