Red Robin Gourmet Burgers
Westfield Broward mall, 8000 W. Broward Blvd, #422, 954-267-1988, Plantation, RedRobin.com
This four-decade-old international chain has opened its second South Florida location, with others to follow at The Mall at Wellington Green later this month and in West Palm Beach in September.
"We're a new concept with a closed floor plan sectioned off into separate rooms," says Plantation general manager Brian Akres, adding the patio is a bit unusual for the chain as well.
The family-dining eatery known for its more than two dozen burgers with 100 topping choices and unlimited steak fries also serves appetizers, salads, entrées, bottomless Freckled Lemonade ($3.99), cocktails and spiked shakes, such as Mango Moscato Wine Shake ($7.49).
Burgers, including alternatives of chicken, fish and turkey, range from $6.99 to $14.29, such as the Whiskey River BBQ and A.1. Peppercorn. Other favorites are Chili Chili Cheese Fries ($7), Bar Wings 'n' Yukon Chips ($5, $9) and Gooey Chocolate Brownie Cake ($4.99).
Lunch and dinner are served daily amid a gray-and-red decor with old celebrity photographs on the ceiling and walls.
208 SW Second St., Fort Lauderdale, 954-525-7656; 5800 SW 73rd St., Miami, 305-663-6099; RokBrgr.com
This gourmet burger bar and gastropub, founded four years ago in Fort Lauderdale, is offering the ultimate for National Burger Month through May. It's a 10-ounce truffle burger with short rib, brisket and chuck blend crowned with Truffle Tremor cheese, seared foie gras, truffle port reduction and summer truffles shaved tableside, along with hand-cut truffle fries, for $50, or $65 with a glass of Champagne.
"It's a truffle paradise. We wanted to give our guests an extra feel and go aggressive," says Matt Walsh, director of marketing for J.E.Y. Hospitality management group.
New burgers that will extend beyond May are Spicy Crunch with Fritos, chipotle Gouda and roasted jalapenos ($13), the Las Olas, called SoMi at the Miami location, with brie and house-made fig jam ($15) and lamb with feta and cucumber mint yogurt ($15).
Updated Sunday brunch specialties are smoked salmon deviled eyes ($8), pancakes of the day ($10), Hangover Sandwich Part 2 with Kobe-style meatloaf and fried egg ($12) and eggs & burger without a bun ($14).
New corporate pastry chef, Anna Davis, has been experimenting with desserts ($9), such as Very Berry Bread Pudding, deep-dish apple pie baked with Captain Morgan's rum and a giant chocolate cookie stuffed with peanut butter.
"One cookie can feed a family of four, and it's served with milk," Walsh says.
Up next: A third location is expected to open this year south of Fort Lauderdale.
This tavern in the heart of the bustle has boosted its weekend brunch, in addition to adding lunch and dinner selections.
New brunch dishes include the Elvis waffle with peanut butter, bananas and pecans ($12), Petrossian caviar eggs Benedict ($26), huevos rancheros ($11.50), hot-smoked salmon omelet ($16) and cinnamon honey-butter scones ($3).
Ahi tuna salad now appears at lunch ($21) and dinner ($32), along with Parmesan-breaded chicken on focaccia ($13) and fried cod sandwich ($16) for lunch, and Petrossian caviar with traditional accompaniments ($64, $118) and caviar deviled eggs ($19) for dinner.
Tap beers ($6-7) have doubled to 16, including Funky Buddha's Hop Gun IPA, and a local company is supplying a keg system of tap wines ($11-$12): Nobilo sauvignon blanc, Franciscan chardonnay, Simi cabernet sauvignon and Mark West pinot noir.
"We're one of the first ones to have it around here," says general manager Bob Beal. "People have been coming in and taking pictures of it."
Up next: About eight new summer cocktails.
El Jefe Luchador
From the owners of Charm City Burger Company in Deerfield Beach and Rebel House in Boca Raton comes the second branch of this Mexican street food eatery, the latest piece in upgrading the mall's food court branded as The Cafes at Boca.
The menu is streamlined from the original El Jefe Luchador in Deerfield but enhances the $4.50 children's section and focuses on speed.
"Our goals of an aggressive expansion drove us to reshape and fine-tune the model, and the food court seemed like the perfect place to start," says co-owner Evan David.
You can choose one of seven proteins, such as spit-roasted pork with pineapple, for tacos, burritos, quesadillas, tortas, nachos, rice-bean bowls and salads ($2.75-$7.99). Mushrooms and fried yam offers a veggie option, and sides include roasted corn on the cob with cotija aioli ($3). Specialty tacos tempt, such as the crispy mahi Blue Demon and crispy shrimp El Rey (both $4).
The vibrant stall catches the shopper's eye with purples, yellows and pinks, LED-lit mosaic tiled counter, etched glass, crystal chandelier and Mexican wrestling masks.
"Unlike our other locations, we have a small window of opportunity to make a big statement," David says. "We expect many of our customers to be first-timers, and our design was one major opportunity to get a message of quality across."
Lunch and dinner are served daily.Copyright © 2015, The Baltimore Sun