WEST BROWARD

Sun Sentinel Broward Edition - Showtime - Broward - - DINING -

lunch. Re­viewed 2-6-14. Valentino Cucina Ital­iana — 620 S. Fed­eral High­way, Fort Laud­erdale, 954-523-5767. Chef and owner Gio­vanni Roc­chio serves mod­ern Ital­ian cui­sine in a for­mer tire store that’s now a so­phis­ti­cated and stylish ode to Capri. Very ex­pen­sive. Din­ner. Re­viewed 5-22-15.

Seafood

Chatham House — 4331N. Ocean Drive, Laud­erdale-bythe-Sea, 954-351-0310. While it doesn’t break any new culi­nary ground, this restau­rant de­liv­ers solid seafood and steak in a com­fort­able, old-fash­ioned set­ting. Ex­pen­sive. Din­ner. Re­viewed1-9-14. 3030 Ocean — 3030 Hol­i­day Drive, Har­bor Beach Mar­riott Re­sort and Spa, Fort Laud­erdale, 954-765-3030. Chef Paula DaSilva is one of the best seafood chefs in South Florida, com­bin­ing fresh fish with lo­cally sourced pro­duce in in­ven­tive, mod­ern ways. Top-notch ser­vice com­pletes the ex­pe­ri­ence. Ex­pen­sive-very ex­pen­sive. Din­ner. Re­viewed 3-28-14.

Caribbean

Jerk Ma­chine — 317 SWSixth St., Fort Laud­erdale, 954-4404556. Re­opened in a new lo­ca­tion af­ter clos­ing in 2012 to make room for All Aboard Florida’s new sta­tion, this no-frills spot serves stick-to-your-ribs jerk, curry and other Ja­maican fa­vorites. In­ex­pen­sive. Break­fast, lunch, din­ner. Re­viewed 6-24-15. Sheila’s Conch and Wings — 3026 E. Com­mer­cial Blvd., Fort Laud­erdale, 954-2456154. Au­then­tic Ba­hamian-style conch frit­ters, conch salad and conch salad are served at this 50-seat fam­ily busi­ness, where reg­gae is al­ways on the sound sys­tem. In­ex­pen­sive-mod­er­ate. Lunch, din­ner. Re­viewed12-31-14.

Latin

Buenos Aires Café — 2364 N. Fed­eral High­way, Fort Laud­erdale, 954-900-3361. The owner of Aven­tura’s pop­u­lar La Es­tan­cia Ar­gentina has a part­ner in this meat­cen­tric Ar­gen­tine café, where very good sal­ads, sand­wiches and desserts join skirt steak, chorizo and other grilled meats. Break­fast, lunch, din­ner. Mod­er­ate-ex­pen­sive. Re­viewed 9-23-5. store­front has been broast­ing chicken. Broast­ing is a com­bi­na­tion of deep fry­ing and pres­sure cook­ing that re­sults in a uni­formly crispy crust and grease­less meat. Fried shrimp, giz­zards and liver are also a spe­cialty. In­ex­pen­sive. Lunch, din­ner. Re­viewed10-28-15. Mus­cle Maker Grill — 230 S. Fed­eral High­way, Deer­field Beach, 954-429-1818. The only South Florida lo­ca­tion of this 50-unit strong na­tional chain, spe­cial­izes in lean pro­tein served in wraps, sal­ads, pasta or guilt­less en­trees. In­ex­pen­sive. Lunch, din­ner. Re­viewed 5-13-15. Tucker Duke’s Lunch­box — 1101S. Pow­er­line Road, Deer­field Beach, 954-708-2035. Among the com­fort-food fa­vorites served here are in­cred­i­ble burg­ers and sand­wiches that start with as many lo­cal and sea­sonal in­gre­di­ents as pos­si­ble. Even the ketchup is made in-house. In­ex­pen­sive­mod­er­ate. Lunch, din­ner. Re­view 4-18-14.

Seafood

Fish Shack — 2862 NE17th Ave., Pom­pano Beach, 954586-4105. The tiny, no-reser­va­tions restau­rant serves some of the fresh­est seafood in South Florida. Plan on wait­ing for your ta­ble at this friendly neigh­bor­hood charmer. In­ex­pen­sive-mod­er­ate. Lunch, din­ner. Re­viewed10-22-14. Papa’s RawBar — 4610 N. Fed­eral High­way, Light­house Point, 754-307-5034. From the same fam­ily that’s op­er­ated Seafood World since 1976 is this funky com­bi­na­tion of a Key West-style tav­ern and a hip gas­tropub. Sushi, fish ta­cos and conch in many forms form the eclec­tic menu. In­ex­pen­sive­mod­er­ate. Din­ner. Re­viewed 2-11-15.

Amer­i­can

Bob Roth’s NewRiver Groves — 5660 Grif­fin Road, Davie, 954-581-8630. More open-air fruit stand than restau­rant, Bob Roth’s of­fers sand­wiches, sal­ads, smooth­ies and award-win­ning Key lime pie. Vis­it­ing the Bob Roth’s, open since 1964, is like step­ping back in time to Old Florida. In­ex­pen­sive. Break­fast, lunch. Re­viewed 3-27-14. The Cook and the Cork — 9890 W. Sam­ple Road, Co­ral Springs, 954-227-2665. Global com­fort food from a hus­ban­dand-wife team who still op­er­ate a suc­cess­ful ca­ter­ing com­pany. With just 40 seats, it some­times feels like a lively din­ner party in­stead of a restau­rant. Moder­a­te­ex­pen­sive. Din­ner. Re­viewed 11-7-14.

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