Bokamper's Sports Bar & Grill
3115 NE 32 Ave., Fort Lauderdale, 954-900-5584, Bokampers.com
This sports bar has opened its third branch in Broward County, joining Miramar and Plantation, where former Miami Dolphins player Kim Bokamper founded the mini chain in 2008.
The prime spot on the Intracoastal Waterway, just north of the Oakland Park Boulevard bridge, is accessible by water taxi and private boats.
"We wanted to provide locals, as well as guests staying along the beach, a casual place to enjoy great food and fun in a family friendly environment while watching the game of their choice," general manager Kevin Sheahan says. "Since Fort Lauderdale is the 'Venice of America,' we only thought it fitting to bring our mega sports bar here. The Intracoastal Waterway provides stunning views, and we wanted our sports fans to be able to experience that along with our stadium feel."
Indeed, mega it is with 150 TVs and 750 seats, including 350 on the deck, where you can kick back with one of the 25 bottled beers and 20 drafts. And this is the first location to debut sushi and raw bars to supplement its five signature burgers ($12.99-$13.99) and smokehouse ribs ($18.99).
Some of the recent additions to the Plantation menu are also here, such as salmon BLT ($13.99), Boston "lobsta" roll ($14.99), New England clam 'chowda' ($5.99-$7.99), sirloin flatbread ($12.99) and Key West chicken salad ($13.49).
Lunch and dinner are served daily, plus Sunday brunch.
1733 Main St., Weston, 954-400-3351, 100Montaditos.com/us
This Spain-based franchise continues its U.S. expansion with its third location in Broward County, joining Pembroke Pines and Plantation.
The eatery serves 100 renditions of its namesake montaditos ($1 to $2.50) — Spanish mini-sandwiches with Iberian ingredients, such as Serrano ham, chorizo and manchego, including sweet ones with chocolate bread. Other items include brava potatoes, ($2), three salads ($5.50) and sangrias ($3).
"Due to the area's family friendly atmosphere, as well as culturally diverse population, Weston is one of South Florida's most desirable communities," says Carlos Pérez Tenorio, chief executive in the U.S. and Latin America.
Reminiscent of early 19th century taverns, the design incorporates tile floors, granite countertops and tables, Spanish photographs, dark wood and cherry walls, and forged iron lamps.
Lunch and dinner are served daily, and a handful of tables are outside.
All the buzzwords are here: seasonal, local ingredients, sustainable, hormone and antibiotic free, avoiding preservatives, butter, cream, deep frying microwaving and excess salt, and denoting various diets on the menu, such as gluten free.
"We're going to have the cleanest food you can order," says Mitchell Robbins, the hotel's owner and co-owner of this new health-centric restaurant with Joey Giannuzzi, who owned The Green Gourmet in Delray Beach.
The two have dramatically transformed the stark white decor of its predecessor, the short-lived Rosso Italia, with a warm, natural ambiance that reflects the earthiness of the cuisine. Chandeliers made out of glass bottles hang over booths and banquettes made out of reclaimed wood from a Wisconsin barn and rustic wood-branch chairs. Hefty barn doors and drapes create a cozy room that opens out onto poolside terrace dining where landscaping and an orange-accented tropical lounge have been added. Herb beds out front complete the California feel.
The dinner menu tops off at $22 for exotic entrees such as chicken chop tagine with turmeric couscous ($17) and zahtar-spiced salmon with brown-rice biryani ($22). Four flatbreads ($10) include cauliflower and brie with fig jam and arugula, and seven salads include the Fennecado with line-caught Atlantic tuna ($18).
Some of the mocktails ($3-$6) and cocktails ($11) use Boca Raton-based cold-pressed Swami Juice. The brownie-fudge bundt cake ($7) surprises among the cholesterol- and gluten-free desserts.
Lunch and dinner are served daily, with breakfast in the inviting side café and Sunday brunch to come after the New Year.
The Breakers Palm Beach hotel, 2 S. County Road, Palm Beach, 561-659-8480, FlaglerSteakhousePalmBeach.com
A year after unveiling the wildly popular HMF swanky lounge, this legendary hotel has spent $2 million to transform its 15-year-old restaurant in the Ocean Clubhouse across the street.
HMF's designer, Adam D. Tihany, reconfigured Flagler's layout and retired the earth-toned classic Southern-estate style.
"When you enter the restaurant, you immediately feel that this is not your ordinary steakhouse but rather a beautiful marriage between classic and modern, breathtaking and comfortable, steak and Palm Beach," says Nick Velardo, director of food and beverage.
The red in the Americana-colored chain-link carpet is echoed on the chairs, ceiling and sconces amid striped walls, brass chandeliers, walnut and cherry woods and cowboy artwork. Air-conditioning and heat have been added to the elegant terrace seating overlooking the golf course.
"The new menu has retained the incredible selection of aged, platinum-grade USDA prime steaks for which its renowned, while expanding in all other areas including seafood, shellfish, appetizers, salads and sides," Velardo says. "In addition, we have added an Italian section."
Steaks and dinner favorites have bulked up the lunch menu. New dinner highlights include Wagyu tartare Calabrese ($24), Bronx-style clams casino ($17), broiled Alaskan king crab legs ($55), veal chop Milanese ($49) and blue crab-stuff jumbo shrimp in citrus garlic butter ($42). More than a dozen sides ($12) include cauliflower steak and frizzled onion loaf.