The few Gators Docksides that I have been to, all were set up as sports bars. They consistently supplied excellent food. Service depends on the management, as with all restaurants. I guess the noise volume is in the ear of the listener. The Gator Dockside in Ocala, on CR 200, is very noisy, but also it is usually full of people too.

Great wings and the drink prices are about the lowest we have found here.

Drink prices
 

What were the drink prices? We are coming down next week for our preview so I have been reading everything about restaurants..thank you

Pints of beer were $2.00. Don't know about liquor or bar drinks!

Bourbon and Water Tall were $2.25 each. I asked if it was happy hour she said no that the drinks were even cheaper at happy hour.

Went again yesterday. Had the boneless wing dinner & jalapeno poppers. Again, very good. Happy Hour was 4 - 7. Now it starts at 3:00. Drinks are 2 for 1 for Happy Hour. :pepper2:

good food and drinks...
 

Can't wait to try Gators, the week of October 4th....Bourbon $2.25 wow,
in New Jersey that same drink is $7.00..I think it is the state tax on liquor
that makess it so high in New Jersey...

What flavors?

Imports & micros here are $5.00 a pint.

drink prices
 

Hi Juliej,
When you are here for the preview you are allowed to use Katie Belles at Spanish Springs.
Happy hour drinks are $1.47 for a 20oz beer and $1.87 for well drinks! Starting at 1pm there is also free entertainment and lunch specials starting at $5
I think happy hour starts at 11am and goes to 5pm.
We know we had a good time when our bar tab costs more then the food bill!
At the drink shacks on the square it is happy hour from 5-7pm and at Sumter square from 5-6pm. (2for1)
Even Sonnys bbq has a happy hour!
We also like Urban flats ($1 beer) pauleys pizza (.75cents) and the list goes on.
p.s
On my way home last night from work (gate attendant) I went past Gators Dockside at about 11:30 pm and they had a crowd.....so did Margaritaville.:beer3:

Gator's
 

We went on Saturday about 2:00pm. Looked like a wait for inside, but we wanted outside, and were seated immediately. Food was very good-gyro and wedge salad, and drinks were CHEAP! This was not happy hour, and an 8 oz. beer was a dollar and wine, I think $2.50. During happy hour it's half the price, or 2 for one, not sure. Can't beat that. Outside, it was not loud, so no problem with conversation. We can't wait to go back.

My girlfriends took me there for my birthday lunch. I also had the monte cristo sandwich. The food is awesome and the service was great. Can't wait to go back...:MOJE_whot:

Gators Gyros
 

We went tonight and ordered the Gyros. I asked if it was sliced fresh or if it was the pre-packaged aka lunchmeat style. The waitress assured us it was sliced fresh.
It was not......it was like lunch meat. We let the waitress and manager know that it was not what we thought it was going to be, but it was allright and we ate it. (we also tipped 20%)
We explained that real Gyros is a verticle roast that is heated from the sides and sliced at the time of order and is very good.
Does anyone know of a place around TV that does it this way? All the gyros around here is pre-packaged from what I have seen.
Pauleys Pizza would be a perfect spot to sell some fresh carved Gyros like we got around the Chicago area.....just a thought
We will try something else next time at Gators.:shrug:

Hey!! Dont forget about me and Nonie!! :cryin2:

And Shirlevee and Sschuler and Kitty and Donna etc. :pepper2:

Wow...that would be so much fun!! :a040:

Jeanne :beer3:

P.S. Nothing like inviting myself lol lol lol :1rotfl:

As you noted, a true gyro has the meat cooking constantly via a vertical heat source. Consequently, unless the meat is used at a decent clip, the roast would have a tendency to burn and/or dry out. Additionally, if one tried to turn the heat sources on and off, the lovely juice flow would be discombobulated. You ain't gonna get true gyros meat unless you hook the roast to the cooker, plug her in, and cut meat as it's done. Seemingly, a place which does only a few gyros and/or platters a day would have a tough time staying authentic. One of our brilliant members mentioned Tarpon Springs recently. Seems thats a superb place for all things Greek and an outstanding day-trip. :beer3: :icon_hungry::icon_hungry: :coolsmiley:


Per Wikipedia, there does seem to be an alternative: "To make gyros, slices of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crispy at the same time. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption."

Oh, was the Monte Christo deep fried?




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