Poke Bros, 1909 Cordova Rd., 754.259.1512, eatpokebros.com
A recent craze that has hit Fort Lauderdale is poke bowls. The Hawaiian dish fits in perfectly with locals hitting the beach and looking for some fresh seafood. Poke Bros pride themselves on using high-quality, sushi-grade fish and farm-fresh vegetables. The menu includes The Duke (tuna, salmon, shrimp, seaweed salad, jalapeno, sweet onion, edamame, cucumber, ponzu, OG sauce and gochujang), the High Tide (chicken, shrimp, edamame, carrots, pineapple, green onion, avocado, corn, cucumber, sriracha aioli, sweet soy and OG sauce) and you can also build your own bowl.
Good Times, Eh
Moxies, 201 E Las Olas Blvd., 954.666.6861, moxies.com
Canadian-based brand Moxies has opened its second Florida location right in the heart of our city. The Las Olas restaurant brings upscale casual dining with a blend of high-end design, unforgettable food and an energetic approach to hospitality. In its 12,000-square-foot venue, the modern American cuisine establishment features two stories of seating plus outdoor bars on both levels. The menu includes the Tuna Sushi Stack (sushi-grade tuna, seasoned rice, avocado mango, soy ginger glaze, spicy mayo and seasoned prawn crackers), Steak Bites (made with marinated sirloin and horseradish aioli) and Chipotle Mango Chicken (with house-made chipotle seasoning, lemon quinoa, seasonal vegetables, avocado and salsa).
Not Feeling Crabby
Maison Du Crab, 3485 N Federal Hwy., 954.716.8658, maisonducrab.com
This modern European restaurant – really a fusion of Asian, European, Latin and Caribbean cuisine – is located right on North Federal Highway in Oakland Park. To create a successful union of flavors, the menu features all kinds of worldly items like sashimi and poussin. You’ll find other notable dishes such as the Lobster and Mango Ceviche (fresh lobster marinated in citrus and mango juice with red onion julienne, serrano chile and cilantro leafs with radish microgreens), the Truffle Roll (spicy tuna, avocado, tobiko inside, sea red tuna, truffle mayo and serrano outside) and the Steak Tartare (prime filet mignon, grain mustard, gherkins, capers and quail’s egg yolk, evo and house bread).