When you walk into Tamarindo Harbor Italian Bar & Grill, you’re entering a family’s dream brought to life, plated with passion and seasoned with tradition. The Romero family’s culinary journey started 23 years ago when they traded their lives in Italy for the American dream. They didn’t start as chefs—more like dishwashers. But through grit and an unyielding love for food, the family’s dream of running a restaurant flourished. What began with Tamarindo Café in 2003 has since expanded to include El Tamarindo Coal Fired Pizza and their latest crown jewel, Tamarindo Harbor Italian Bar & Grill. “Tamarindo Harbor Italian Bar & Grill is the idea of going back to our Italian roots with the concept of fine dining—bringing something different to Broward’s restaurant scene,” co-owner Yecson Amaya explains.
You’d think the family might slow down after nearly two decades in the industry, but that’s not in their DNA. The focus at Tamarindo Harbor is clear—this isn’t just Italian cuisine; it’s their Italian cuisine, drawing from generations of recipes and honed culinary skills. Family dishes like the Corvina Francese, Frutti Di Mare and their signature Rack of Lamb send patrons to Italy one plate at a time.
But let’s not overlook the Spanish roots that influence some of their offerings. The Tamarindo Special, with its mix of grilled steak, chicken and shrimp, is a nod to the family’s cultural tapestry—a perfect fusion of Latin and Italian flavors. “This dish identifies us and comes from our roots,” says Amaya.
Behind the scenes, this is still very much a family-run operation. Whether it’s sourcing the best ingredients or working side by side to serve customers, the family is hands-on. “In all three restaurants, we make sure to find the best ingredients and the best quality in products to maintain the freshness and authenticity of our meals,” Amaya says. Amaya and Sergio Romero, the co-owners of Tamarindo Harbor, credit their time working for their uncles at Bella Napoli and Del Vecchio’s Restaurant with teaching them the ins and outs of the kitchen.
Their story started humbly—one as a dishwasher, the other as a delivery driver and pizza maker—but their bond as family and partners strengthened over time. Now they’ve passed the torch to younger generations, with Michael Romero working in the kitchen and nephew Josseph Amaya handling service with a customer-first attitude.
Tamarindo Harbor emphasizes more than just the food. The service, the atmosphere and the guest experience work together to form the full picture. “For us, our customers become part of our family the moment they walk through the door,” says Amaya. “It’s like having a family member come and enjoy a delicious lunch or dinner with us.”
The ambiance of the restaurant reflects that—it’s warm, vibrant and filled with the laughter and joy you’d find at a family gathering.
While Tamarindo Harbor’s current goal is to elevate its offerings and secure a Michelin star, the family isn’t forgetting where they came from. “Right now, we’re focusing on our three restaurants,” they explain, “but we’re always open to future growth.” And given their track record, there’s no reason to doubt there may be more Tamarindo locations on the horizon.
But for now, their attention remains on perfecting the present. The wine list is curated to enhance every dish, with pairings that transport diners to the rolling vineyards of Italy. Signature dishes like the Eggplant Tower (a stack of eggplant baked with tomato sauce and cheese), Carpaccio Di Salmone and their homemade Coconut Flan are must-tries, while the Smoked Old Fashioned and Espresso Martini keep the cocktail aficionados coming back for more.
Celebrations are Tamarindo Harbor’s specialty. Whether it’s a corporate event, birthday or intimate dinner, the team tailors each experience to the customer’s needs. With live music Fridays and Saturdays and Happy Hour daily, there’s always something happening, and the energy is as contagious as it is welcoming.
Whether you’re a local looking for a new restaurant, a visitor exploring our dining scene or a foodie searching for authentic Italian cuisine with a Latin twist, Tamarindo Harbor promises an unforgettable culinary experience—one built on family, passion and a shared love for great food.
The Dish: Corvina Francese (Sea Bass Francese)
Ingredients:
- Fresh sea bass
- 2 oz clam juice
- 2 oz cooking wine
- 25 grams of butter
- Flour
- 1/2 lemon
- 8 oz fish broth
- Parmesan cheese
- Eggs
- Parsley
- Linguine
Method
Slice the fish filet, coat it in flour and beaten egg, then fry in butter over medium heat. Grab another frying pan and add the cooking wine, clam juice, fish broth, butter, lemon juice, parsley and Parmesan cheese to make the French sauce. Put the fish in the sauce to fuse them. As accompaniments, add the cooked linguine and a little of the sauce.
