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

Write your own re­view or find a restau­rant by city, price or cui­sine at SunSen­tinel.com/din­ing. Re­viewed 7-26-17. Bub­bles & Pearls – 2037 Wil­ton Dr., Wil­ton Manors. 954-533-9553. Ef­fer­ves­cent chef-owner Josie Smith Malave, a past “Top Chef” con­tes­tant, says Cham­pagne and oys­ters should be en­joyed daily and not just for spe­cial oc­ca­sions. Her first-time restau­rant ven­ture, ca­sual and a bit cramped, also scores with de­li­cious dishes such as pork belly bis­cuits, roasted bone mar­row, miso cauliflower and brick chicken. Din­ner. Moder­a­te­ex­pen­sive. Re­viewed 3-24-17. Henry’s Sand­wich Sta­tion – 545 NWFirst Ave., Fort Laud­erdale, 954-616-5538. This fast-ca­sual sand­wich shop in gen­tri­fy­ing Fat Vil­lage is from the cre­ators of ROK:BRGR, Piz­za­craft and Ta­cocraft, and many of the ar­ti­sanal meats, cheeses and breads meld to make good al­beit pricey ($12 to $15) sand­wiches. The Mon­treal-style smoked meat and crispy fried chicken sand­wiches are ex­cel­lent. Don’t miss the house­made choco­late peanut but­ter pie. Blar­ing horns from pass­ing Bright­line trains add char­ac­ter. Mod­er­ate. Break­fast, lunch, din­ner. Re­viewed 5-18-18. Jack­son’s Prime – 3300 North­east 32nd Street, Fort Laud­erdale, 954-765-6316. Two big lo­cal restau­rant names, owner Jack Jack­son (Burt & Jack’s, Jack­son’s Steakhouse) and chef Johnny Vinczencz (Johnny V) show they still have culi­nary game at this low key but el­e­gant din­ing room near Galt Ocean Mile. The baked stuffed lob­ster and steaks are ex­cel­lent. Ex­pen­sive. Din­ner. Re­viewed10-20-17. Lunch­room — 4520 N. Fed­eral High­way, Fort Laud­erdale, 954-870-7197. A fast-ca­sual break­fast and lunch spot from Fort Laud­erdale’s Be Nice restau­rant group fea­tures good things stuffed, pressed and wrapped in bread, rolls and tor­tillas. The meat­ball sub with three cheeses and ra­men-and-egg break­fast bur­rito are sat­is­fy­ing. In­ex­pen­sive. Break­fast, lunch. Re­viewed 8-23-17. One Door East — 620 S. Fed­eral High­way, Fort Laud­erdale, 954-368-6902. A global small plates eatery in a con­verted garage next to Valentino Cucina Ital­iana. Valentino chef-owner Gio­vanni Roc­chio hired tal­ented chef Jeremy Bear­man, who earned a Miche­lin star in New York, to run the kitchen at One Door East, and he’s turn­ing out in­ven­tive, ever-chang­ing dishes in a loud, in­dus­trial set­ting. Ex­pen­sive. Din­ner. Re­viewed12-9-16. South­ern Spice — 1920 Tyler Street, Hol­ly­wood, 954-674-2919. Down-home South­ern food gets so­phis­ti­cated and soul­ful treat­ment from young but sea­soned chef Mal­colm Prude, 27, at this small, fam­ily-run restau­rant. Shrimp and grits, fried chicken and waf­fles and even the hum­ble fried bologna sand­wich are el­e­vated with qual­ity in­gre­di­ents and cre­ative tech­niques. Mod­er­ate. Lunch-din­ner. Re­viewed 4-6-18. Spatch Grilled Peri-Peri Chicken – 3848 N. Fed­eral Hwy., Fort Laud­erdale. 954-607-1703. A fast-ca­sual eatery where hum­ble bird is en­livened with African Bird’s eye chili pep­per mari­nade and sauce that is down­right ad­dic­tive. Be­side chicken plat­ters, bowls, sand­wiches and sal­ads, there are cre­ative, tasty sides. Lunch, din­ner. In­ex­pen­sive. Re­viewed 4-19-17. Steak 954 – 401N. Fort Laud­erdale Beach Blvd., (in­side the WHo­tel), Fort Laud­erdale. 954-414-8333. The price of the gim­micky cheeses­teak has dropped (from $100 to $65), but nearly every­thing else re­mains the same at Stephen Starr’s de­pend­able meat-driven, jel­ly­fish tank adorned show­place over­look­ing Fort Laud­erdale Beach. Desserts are stel­lar. Break­fast, lunch, din­ner. Very ex­pen­sive. Re­viewed 1-27-17. Terra Mare — 551N. Fort Laud­erdale Beach Blvd., Fort Laud­erdale, 954-414-5160. A chic ocean­front din­ing room at the new Con­rad re­sort fea­tures fla­vors span­ning the globe from Swedish-born chef Jo­han Svens­son, a dis­ci­ple of Mar­cus Sa­muels­son. African and Mid­dle Eastern plates shine along with seafood, but skip the $92 pork chop. Ex­pen­sive-very ex­pen­sive. Break­fast, lunch, din­ner. Re­viewed12-15-17.

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