Only USDA prime beef is used for the six signature steaks: filet, petite filet, rib-eye, cowboy rib-eye, T-bone, New York strip and porterhouse (for two). Also available are lamb chops, lobster, stuffed chicken breast and barbecued shrimp.
Known for its wood-fired dishes, J. Alexander’s serves classic cuisine in a sophisticated setting. Enjoy Tuscan steak, grilled fish with mango papaya salsa, chicken Milanese and seafood czarina. Pair your meal with wine from the full-service bar.
Shake Shack, known for its 100-percent all-natural Angus burgers, fresh-made frozen custard and crinkle-cut fries, has finally opened in Fort Lauderdale. The East Coast rival of West Coast icon In-N-Out Burger also serves chicken sandwiches and griddled flat-top dogs (which have no hormones or antibiotics). Keeping things local, they offer brews from Wynwood Brewing Co., Due South Brewing Co. and Funky Buddha Brewery. Lucky for us, this location includes a collection of frozen custards exclusive to Fort Lauderdale: Pie OH My, S’more and Caramel Crumble (in addition to the classics).
It’s hard for Fort Lauderdale locals to imagine a summer without taking a dip in the water…well, what about their bagels? Known for a 14-step water filtration process that goes into its authentic Brooklyn-style bagels and coffee, Brooklyn Water Bagel Co. has officially opened its second Fort Lauderdale location. In addition to bagels and coffee, menu items include breakfast and deli sandwiches, baked goods, omelets and “baninis” – bagel paninis, naturally.
A French bistro with all the classics, Sage sits hidden in the Whole Foods shopping plaza. Chef Laurent Tasic’s meticulously prepared plates include roasted duck in honey-raspberry sauce, cassoulet l’Armagnac, and coquilles St. Jacques en croute, a dish of fresh scallops in puff pastry with fennel sauce. Savory crepes are also noteworthy, such as Crepe Suzanne with grilled chicken, a mix of shiitake and local mushrooms, and a light cream sauce with tarragon. Brunch is served from 11 a.m. until 4 p.m. on Sunday, with pain perdu (rum-flavored French toast) and versions of eggs Benedict with garlic sausage, smoked North Atlantic salmon, and artichoke bottoms with fresh mussels.
Laurent Tasic, chef and owner of popular Federal Highway restaurant Sage French Café, recently opened blues and jazz gastropub QBar Blues & Burgers next door. The wine list looks similar to Sage’s – but that’s where the similarities end.
Sushi, tempura and a large list of sushi rolls, including the Matsui 55, volcano roll, fire roll, spider roll, and dancing eel roll. For those wanting cooked food, there’s steak teriyaki, dynamite lobster, or nabeyaki udon (a kind of noodle hot pot with seafood and vegetables).
Kitchenetta was opened in 2004 by chef Vincent Foti and wife Maria as a come-as-you-are casual eatery that pumps out top-notch Italian fare with a modern touch. The menu rotates seasonally and includes as many organic and local ingredients as possible. Individual and family-sized portions are offered, so you can mangia some rigatoni bolognese de medici all by yourself or share with your favorite famiglia.
Fresh Flash Fire Pizza! is the place for the perfect place for a pizza. Ingredients are farm fresh the portions are more then generous, so bring your appetite. if your not into the pick and eat, you can always build your own. and don’t forget to have a plate of veggie greens.
A family-owned restaurant serving upscale comfort food from chicken potpie to pigs in a blanket to Janice’s meatloaf and fried green tomatoes. And yes, drinks are served in Mason jars.
As displayed on their wall, “toast” is a homonym that serves well for this new cozy diner. Sliced bread browned on both sides by radiant heat? They’ve got that along with delicious ways to have your bread. Call to a gathering of people to raise their glasses and drink together? Their wide selection of wines, option for bottomless mimosas and friendly environment will take care of that for you. Their Greek-inspired menu offers traditional dishes as well as modernized classics.
One half is the market, with products from around the world, the other half is the café, serving soups, salads, patés, and Italian specialties like lasagna and baked ziti. Sandwiches with names like Fat Freddies BBQ and The Big Easy (a muffuletta served on ciabatta bread) are hard to resist.
A casual restaurant built on an interesting concept: international comfort foods. You can start with soba noodle salad or mushroom manchego toast and follow it with gumbo or pulled pork on a focaccia bun with bacon dill potato salad. A number of items come in small or large servings. There is also an excellent selection of wines and craft beers.
The same people who gave us Phat Boy Sushi have opened their spin on pizza and chicken wings. You will find unique pizza options like the Spicy Lobster (lobster, mozzarella, onions, spinach, garlic and sundried tomatoes) and Avocado Smash (smashed avocado, pickled red onion topped with lemon vinaigrette and sesame seed). They even pay homage to their parent company with the Phat Boy (mozzarella cheese, kimchee napa, bacon, sausage, avocado and sweet garlic sauce). In addition to pizza and wings, their menu includes salads, sandwiches and desserts.
Founders Robert and Abby are longtime surfers and beach lovers. They were inspired by their many trips to exotic beach locations including Panama, Costa Rica, Nicaragua, Puerto Rico, California and Hawaii. Each destination featured its own spin on acai or pitaya bowls. When they came back home, they were inspired to recreate their versions of some of their favorites. The menu features a wide variety including banana bowls like the Nica Bowl (banana blend topped with granola, banana, cocoa nibs, walnuts, strawberry and peanut butter).
Mario’s Catalina Restaurant is named for its flamboyant chef/owner Mario Flores, who puts equally strong emphasis on creating an elegant ambiance and providing outstanding service and cuisine. White linen tablecloths contrast with an assortment of colorful paintings with ornate frames and Mario’s collection of tchotchkes. The food is a combination of Cuban and Spanish favorites, like roasted pork with caramelized plantains, white rice and black beans, vaca frita, and garlic shrimp.