Sun Sentinel Palm Beach Edition
Now open, coming soon and closed
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Now open
Legends Tavern and Grille, Plantation
The neighborhood gastropub is opening its fifth Broward County location at the former World of Beer site. The menu will offer Legends’ Creamy Brie & Bacon Burger, Tuscan Chicken Cutlet Sandwich, Falafel Wrap, and signature $4 Legendary Margaritas. Outdoor seating is available and dogs are welcome. Opening day is set for March 17. 1387 S University Drive, Plantation; 954-6521162, legendstavernandgrille.com.
Munchie’s Pizza Barcade, Fort Lauderdale
This new downtown
Fort Lauderdale pizzeria and sports bar inside the former Tarpon Bend space touts arcade games, 1980s-themed cocktails and creatively topped pies (such as pastelito pizza with cheesecake mousse and guava jam) fired with 24-hour fermented 00 Italian flour. 200 SW Second St., Fort Lauderdale; 954-395-8410, MunchiesPizzaBarcade.com.
Tap 42 Craft Kitchen & Bar, Davie
This is the eighth location in the chain of attractive dining-and-drinking establishments that debuted nearly a decade ago in downtown Fort Lauderdale. The space formerly occupied by Mash’d restaurant is located inside the Tower Shops Center. 951 S. University Drive, Davie; Tap42.com
Morelia Gourmet Paletas, Boca Raton
The gourmet Mexican popsicle shop is based in Miami with nine locations around South Florida. Mexican Paletas are handmade with fruits or rich creamy ingredients, dipped and topped. Royal Palm Palace, 125 Via Naranjas #45A; paletasmorelia.com.
Phat Boy Sushi & Kitchen, Fort Lauderdale
The trendy Japanese mini-chain has rolled its flagship to bigger digs on Federal Highway: the former home of Even
Keel Fish & Oyster in Fort Lauderdale. The original Phat Boy location, three blocks north, closed when the new location opened on March 1. 4100 N. Federal Highway, Fort Lauderdale; 954-533-4218, PhatBoySushi.com
World Famous, Hollywood
This egg roll-themed restaurant, which began its life as a food truck, debuted its fourth location in late February ( joining outposts in Lauderdale Lakes, Boynton Beach and Miami Gardens) and specializes in deep-fried egg rolls stuffed with Philly cheesesteak, chicken fajitas, roasted pork, falafel or corned beef. 3265 Hollywood Blvd., Hollywood; EatWF.com
Uncle Pinkie’s Deli, Boca Raton
A New York-style delicatessen inspired by chef Eric Baker’s Jewish and Eastern-European heritage, Uncle Pinkie’s features real-deal pastrami and corned beef brined and smoked on premises. The deli also serves open-faced bagels, smoked fish and deli meats by the quarter and half-pound. 293 E. Palmetto Park Road, Boca Raton; 561-353-5888, UnclePinkiesDeli.com
901, Hyatt Centric Las Olas, Fort Lauderdale
The hotel has turned one guest room into an intimate speakeasy — access involves a reservation, a password and an unmarked key — where parties of up to six people can indulge in an exclusive atmosphere of nostalgic otherness and cocktails of nationwide renown. 100 E. Las Olas Blvd.; 954-353-1234, Hyatt. com.
Avalon Steak & Seafood, Delray Beach
The owners of Avalon Steak & Seafood say you can expect a new take on the old steakhouse (“approachable elegance”), with lighter fare. 110 E. Atlantic Ave.; AvalonDelray.com
Eddie V’s Prime Seafood, Fort Lauderdale
This “luxury dining destination” is the third Florida for the chain operated by Darden Restaurants, which also runs Seasons 52, Capital Grille, Yardhouse, Bahama Breeze Island Grille and other properties. With a wine list recognized by Wine Spectator, Eddie V’s will include a speakeasy-style cocktail space called the V Lounge. 100 Las Olas Blvd., EddieV. com.
Chuy’s, Pembroke Pines
Known for it’s Texassized dishes, the Tex-Mex footprint is expanding into Broward. The location on Pines Boulevard near Pines
City Center opened Feb. 16. 10610 Pines Blvd.,Pembroke Pines; chuys.com
Vinos Wine Bar, Fort Lauderdale
A new and much bigger Vinos opened Feb. 11 just down the street from its old location on Las Olas Boulevard. Its outdoor lounge is covered. 901 E. Las Olas Blvd., Fort Lauderdale
Vivo Pizza + Pasta, Boca Raton
This is the first U.S. location for this casual Canadian chain, offering dine-in, takeout and a grab-and-go market. Boca Center, 5150 Town Center Circle; vivopizzapasta.
Even Keel Fish Shack, Lauderdale-by-the Sea
This is a casual spinoff of the original Even Keel Fish and Oyster restaurant in Fort Lauderdale, which closed in December. The new beachside eatery still promises great seafood just less square footage in a more laid-back environment. You may get mixologist “Bootleg Greg” behind the bar creating some natural craft cocktails. And there is a weekday happy hour. 112 Commercial Blvd Ste A, Lauderdale-By-TheSea; evenkeelfishshack.com, 954-530-6276
Twice Removed,
Fort Lauderdale
This gastropub at the former Bar Red Beard in Galt Ocean Plaza is focused on French fries: spiral-cut, wedges, chips, crinkle-cut. Fries are covered in ropa vieja, smothered in cheese curds, topped with curry chicken and tossed with cremini mushrooms. Even zucchini, yuca, turnips, rutabaga and other root vegetables get the treatment. 3301 NE 33rd St., TwiceRemovedFTL.com.
Grapes Wine Cafe and Market, Fort Lauderdale
Chef Lenore Nolan Ryan’s new cafe/market is in the same location on Galt Ocean Mile where she
operated her catering business and cooking school. 3311 N. Ocean Blvd., Fort Lauderdale; grapeswinecafeandmarket.com, 954-4912340
Riviera by Fabio Viviani, Fort Lauderdale
Top Chef star Fabio Viviani brings a new Italian concept to Fort Lauderdale Beach. The 200-seat waterfront restaurant is inside the Hotel Maren with local seafood inspired dishes.
525 S. Fort Lauderdale Beach Blvd., Ft. Lauderdale; RivierabyFabioViviani.com, 754-241-2020
DiFarina Pasta, Pompano Beach
Pasta and sauces are made from scratch at this pasta factory and restaurant. Italian dishes including gnocchi, ravioli, and panzottis are available for dine-in or takeout.
1915 East Atlantic Blvd., Pompano Beach; difarinapasta.com
Amar Mediterranean Bistro, Delray Beach
The 60-seat restaurant including a patio serves modern Lebanese dishes crafted from old family recipes. 522 E. Atlantic Ave.,Delray Beach; AmarDelray.com.
Salt7, Fort Lauderdale “Hell’s Kitchen” winner, executive chef Paul Niedermann, is at the helm of the restaurant’s second location on Las Olas Boulevard at the Icon apartment building. The waterfont eatery uses a blend of seven exotic salts to season dishes and steaks. 500 E. Las Olas Blvd., Ft. Lauderdale; salt7. com
Coming soon
Otoro Sushi & Asian Kitchen, Plantation
Classic Asian dishes from veteran Atlanta-based chef Jimmy-San and his son-in-law, chef ChoumSan, will be served at this storefront inside the Shops at One Plantation. Opening
in March. 1447 S. University Drive, Plantation.
Sushi By Bou Beach Club, Pompano Beach
Sushi By Bou Beach
Club, an omakase-style restaurant from sushi master David Bouhadana, will open in April at the the Marriott Residence Inn Pompano Beach. Other locations in New York, New Jersey, Chicago and Miami Beach, but this one will have a beachy vibe. 1350 Ocean Blvd. in Pompano Beach; sushibybou.com
Grampa’s Bagel Bakery Deli Café, Dania Beach
New York bagel-shop veterans Mark Fried (Bagel Boys Café) and Marc Goldberg (Goldberg’s Famous Bagels) plan to rebrand this 64-year-old bakery — closed since the beginning of the pandemic — as a New York-style deli serving New York water bagels, rugelach, housemade corned-beef brisket and other diner classics. Opening mid April. 17 SW First Ave., Dania Beach; facebook.com/Grampasbagelbakery01
Delray Beach Market
When it opens in April, this will be Florida’s largest food hall, with 27 vendors. At four stories with 150,000 square feet of vendor spaces and entertainment/ demonstration areas, it will be capable of handling 2,000 visitors a day. 33 SE Third Ave., DelrayBeachMarket.com.
Patrizia’s, Fort Lauderdale
This family-owned Italian restaurant will open sometime this spring in the space that formerly housed Jackson’s Prime steakhouse. This will be the first location outside of the New York area. 3300 NE 32nd St. in Fort Lauderdale; Patrizias.com
Cuba Libre, Fort Lauderdale
Opening in March, this is the fifth nationwide location from co-owners Barry
Gutin and James Beard Award-winning chef Guillermo Pernot, executing modern twists on traditional Cuban dishes. 800 E. Las Olas Blvd., Fort Lauderdale; 954-314-6500, CubaLibreRestaurant.com Warren, Delray Beach From Damn Good Hospitality CEO Jeff John, Warren will feature “American bistro with a world flair,” under the direction of Chef Jared Case, as well as more than 1,000 bottles of hard-to-find scotch and bourbon. 15084 Lyons Road, Delray Beach; WarrenDelray.com
Closed
Doc’s All-American, Delray Beach
An iconic joint open since 1951 known for hamburgers, milkshakes and footlong hot dogs, Doc’s abruptly closed in late January. The restaurant had been in disrepair for years as its owner sought ways to sell the property. Developers say they plan to preserve and reopen Doc’s by seeking historic-designation status. 10 N. Swinton Ave.
Jimmie’s Chocolates, Dania Beach
The iconic chocolatier and old-fashioned cafe that has served up delicious confections since 1947 has permanently closed and its owners have put the business and land up for sale. Owners are searching for new ownership to update and run the aging confectionery. 148 N. Federal Highway.
The Blue Fish, Boca Raton
After an 11-month run, the sushi restaurant shut its Boca Raton location on Jan. 4. Based in Dallas, Blue Fish previously had a location in Delray Beach. Mizner Park, 402 Plaza Real, Boca Raton; thebluefishsushi.com
Sette Bello Ristorante, Fort Lauderdale
Traditional Italian dishes were served at this family-owned business for more than a decade. Chef-owner Franco Filippone announced the Jan. 1 closure on the restaurant’s website, citing the pandemic. The family’s other restaurant, Sette Mezzo in Coconut Creek, remains open. 6241 N Federal Highway, Fort Lauderdale; settebellofla. com
Mai-Kai, Oakland Park A flood and ceiling collapse has closed the 64-year-old restaurant known for it’s Polynesian style meals and entertainment. Owners are looking for investors to rebuild the kitchen in hopes of reopening. 3599 N. Federal Highway, Oakland Park; maikai. com
When it comes to quickly getting a dinner on the table that everyone can agree on, you can’t go wrong with tacos. They’re crunchy, kid-friendly and can hold just about anything you can think of, which means you probably have all the goods in your fridge and pantry.
But lately, I’ve been getting bored with the same old, same old. So I decided to shake up things and make tostadas instead.
“Tostada” is Spanish for “toasted,” and that’s exactly what they are — corn tortillas that are toasted in the oven or fried in oil until they’re brown and crispy, and then used as a base for endless flavor combinations.
I decided to go vegetarian, starting with a layer of seasoned and smashed pinto beans followed by roasted sweet potato, red bell pepper and red onion. I also threw on some shredded iceberg lettuce for extra crunch and fresh-made pico de gallo for color. Crumbled queso fresco and a tangy lime crema add the crowning touch.
The joy of this recipe is that you can pick and choose whatever ingredients make you happy. Feel free to also play around with seasoned ground beef or chicken, chorizo, scrambled eggs, shredded cheese, jarred salsa and pickled jalapenos.
I stacked the tostadas in two layers for a heartier meal, but it can be made with just one layer.
Premade tostada shells can be found in the international aisle of most larger grocery stores. They also can be made pretty easily from scratch.
Drizzle corn tortillas with a little oil, spread it on with your fingers and then place the tortillas on a cookie sheet. Bake in a 350-degree oven until crispy and golden brown, about 4 minutes per side. Or fry corn tortillas in a skillet with about ¼ inch of oil until they sizzle and turn golden brown, about 45 seconds per side, then drain on paper towels. They should be super crispy.
To make lime crema, add the juice and zest of 1 lime and a generous pinch of salt to 1 cup of sour cream, and whisk until well-combined and creamy.
Roasted vegetables tostadas Makes: 4 servings
For roasted veggies:
3 sweet potatoes, peeled and cubed 2 red bell peppers, seeded and sliced
1 red onion, sliced thin
2 teaspoons chili powder
Kosher salt
1 tablespoon oil
For bean layer:
1 (15-ounce) can pinto beans, rinsed and drained
½ teaspoon cumin, or more to taste 1 teaspoon chili powder
¼ cup minced white onion
Generous pinch of salt
For pico de gallo:
1 cup diced fresh tomato
1 jalapeno, seeded and finely diced
¼ small red onion, diced
1 garlic clove, finely diced
Juice of ½ lime
Chopped cilantro, to taste
Salt, to taste
For tostadas:
8 packaged tostadas
Shredded iceberg lettuce
½ cup crumbled queso fresco, or finely shredded Monterey jack cheese
Diced avocado, optional
Chopped cilantro, optional
Lime crema, optional
1. Prepare vegetables: Place sweet potatoes, peppers and red onion in a large bowl. Season with chili powder and a generous pinch of salt. Then toss with oil.
2. Transfer to a rimmed baking sheet and roast veggies in a preheated 450-degree oven until tender, tossing halfway through, about 25 to 30 minutes.
3. While veggies are roasting, prepare beans. Combine drained pinto beans, cumin, chili powder and onion in a small saucepan. Cook over medium-high heat for about 10 minutes, until beans and onions soften. Mash with a fork and keep warm.
4. Prepare pico de gallo: In a medium bowl, combine the diced tomato, jalapeno, onion, garlic, lime juice, cilantro and a generous pinch of salt. Stir to combine, adding more salt if necessary. 5. Let rest for 15 minutes before serving so flavors can mingle.
6. Assemble tostadas: Spread a tostada shell with mashed beans. Top with shredded lettuce, roasted vegetables, pico de gallo, crumbled or shredded cheese, diced avocado and chopped cilantro, if using. Drizzle lime crema on top, and then repeat with a second layer. Serve immediately.