Toss Up Salads brings flavor without sacrificing health. That means hormone-free chicken or organic fresh produce (no added preservatives) with a side of freshly squeezed juices. The vast menu features dips, soups, acai bowls, energy shots, wraps, smoothies, grain bowls and, of course, salads.
Dockside dining is just one attraction at this eatery perched on the Intracoastal just south of Oakland Park Boulevard near A1A. The vibe is Florida-casual, and you can expect to see men in Hawaiian shirts disembarking from boats and strutting inside. Traditional bar bites, Floribbean fare, and international offerings comprise the menu, including crabcakes, fried calamari, coconut shrimp, seared ahi, and conch fritters. You can also order half-pound beef burgers, overstuffed wraps, and out-of-the-ordinary takes on fish, like the blackened mahi Reuben sandwich. Cocktails run the gamut, including fruity martinis, thick frozen margarita-like concoctions, and enormous fish bowls filled with fizzy, vodka-based drinks.
Chef Dario De Pasquale was born in Battipaglia, Italy, and from a young age developed a love for pizza. Before coming to America he worked as a chef in different parts of Italy including Capaccio, Salerno and along the Amalfi Coast. Menu items at his new locale reflect that experience and include homemade meatballs, capriciosa (tomato sauce, fresh mozzarella, salami, ham, mushrooms, artichokes and olives) and gnocchi alla Sorrentina, as well as a full pizza menu.
Occupying the west side of the historic Riverside Hotel, this upscale restaurant has a changing menu heavy on seafood, though there is also back-40 honey brown ale-braised beef cheek. The raw bar is stocked with shellfish as well as royal red shrimp ceviche. Dinner only.
This spot, the new Fort Lauderdale location of a popular Delray Beach restaurant, offers an upscale, lively atmosphere and a brunch experience unlike many others. We can guarantee – you’ll come for the food (which is amazing) but you’ll stay for the party. Their dinner menu includes Chianti-braised short ribs (baby portobello mushroom risotto, winter squash, white truffle, pecorino Romano and natural jus), citrus-crusted ahi tuna (roasted jalapeno potato puree and grilled Japanese eggplant) and bone-in ribeye steak.
Already a staple in Miami Beach, Sushi Garage picked Las Olas for its second location. The Japanese restaurant’s kitchen is overseen by partner chef Sunny Oh and his protégé, chef Kaoru Chang. Oh’s prior experience includes more than a decade as the executive chef at Nobu on South Beach. Menu items include unique nigiris ranging from truffle shiitake nigiri to hamachi chili tosazu. Behind the dessert menu is award-winning corporate pastry chef Gregory Gourreau – his offer includes matcha mille crepes and a Japanese cheesecake.
Valentino’s cheaper cousin (and occupying its former space), this warm, neighborhood place offers an array of pizzas (including prosciutto with shaved Parmesan and arugula) as well as other tempting Italian dishes. The eggplant sliced thin, fried and layered like lasagna is a popular item.
The Italian restaurant features modern décor with plants and greens as the main aesthetic throughout. Staying true to the theme, they offer salads, smoothies and healthy bowls (like the Vegan: tofu, quinoa, arugula, avocado, alfalfa, sprouts, sunflower seeds, carrots, radish, pickled cabbage and green tahini dressing). In addition, menu items include the Marsala Bistec (sliced steak medallions with Marsala sauce and four cheese potato gnocchi) and lobster ravioli.
A trendy chain in the center of downtown, Cheesecake Factory is known for its massive menu with more than 200 selections and its decadent cheesecakes available in over 50 varieties. Inspiration comes from the world over. Unexpected offerings include the Moroccan chicken with spicy harissa sauce, miso-glazed salmon, and a macaroni and cheese burger with deep-fried macaroni and cheese balls and cheddar cheese sauce. Lunch specials cover all areas of the menu and are reasonably priced. For cheesecakes, go all-out with Dutch apple caramel streusel or wild blueberry white chocolate.
With elements of a friendly Roman trattoria in the heart of Las Olas, Gran Forno Pronto serves up authentic Italian comfort food in a fresh and informal atmosphere. Wood fired pizza, award-winning Ciabatta, modest prices and an extensive wine list.
A swanky restaurant at the office end of main street with a chef, Eric Baker, who has a Superior Diploma in French cuisine. The emphasis is on seafood, though there are steaks (filet mignon, NY strip, rib eye) as well as eight different types of fish served whole. The live lobsters, “steamed and cracked,” weigh in at two, three and four pounds.
Big red wines, martinis, bone-in steaks, and juicy chops combine with Chicago Supper Club sophistication at this high-end Italian-style steakhouse in the heart of downtown. Live music is performed at 7:30 p.m. every Tuesday through Thursday in Timpano’s Starlight Lounge, providing a backdrop for aged beef, savory flatbreads, and classics like calamari fritto misto and osso bucco.
Headed by two-time James Beard-winning chef partner Guillermo Pernot, the 9,200-square-foot eatery celebrates Cuban culture through its interior design, music and of course, cuisine. The menu is as authentic as it gets as chef Pernot takes his inspiration from travels throughout the island and experiences with the local chefs and restaurants. Selections include Octopus a la Parrilla, malanga fritters and Pernot’s Pineapple Guacamole Cubano. The rum bar offers more than 90 premium varieties of dark, light, spiced and aged rums.
Fresh-faced 26-year-old executive chef Stanton Bundy helms the kitchen within this pork-centric powerhouse in the former Samba Room space. An open kitchen with a rotisserie pumps out plates of brown sugar-brined jerk chicken wings, pulled duck nachos, and grilled free-range turkey meatballs. Poultry aside, this place is all about pork, so go for the rotisserie ribs or barbecued pulled pork sliders with fried pickles, cheddar, spicy mustard, and cabbage slaw. For those craving “lighter” fare, try the warm spinach salad with balsamic bacon vinaigrette, candied walnuts, and Shropshire blue cheese.
Sushi has been available on Las Olas for over two decades now, but Thai food is relatively new. Here the menu mixes Japanese and Thai favorites – gyoza and spicy beef salad, miso soup and tom ka kai – and then throws in some twists, like filet mignon green curry. There are over three dozen basic and specialty rolls to choose from.
Modeled after classic taverns of New York and Chicago, BCT has high tin ceilings, wood floors, brick walls, and a patio overlooking the heart of Las Olas. The bar offers an extensive selection of libations, from California wines to locally brewed craft beers. The menu includes pan-seared Chilean sea bass with seasonal greens, and rigatoni Bolognese with Chianti-braised beef and veal topped with Grana Padano cheese. For lunch, stop in for a griddled burger with parmesan-truffle fries, or snag a stout-braised short-rib grilled cheese on sourdough with smoked maple cheddar. The late-night menu (Friday and Saturday from 11 p.m. to midnight) features pizzas, paninis, salads, and appetizers.
Calabrian owner Tony Cupelli brings his family’s ancient recipes to this chic, modern Las Olas eatery. There’s pan-fried rigatoni with meatballs and specialty pizzas topped with smoked mozzarella, Italian sausage, eggplant and parsley. Cupelli’s pollo alla Francese in white wine-lemon sauce pairs with Venetian pinot grigio.
A libation-lover’s paradise, this gastropub produces American-style grub and serves up frosty pints of craft beer, more brews from frozen “pour-it-yourself” beer taps, and spirits infused with sweet fruits. The decor incorporates old gas lanterns and Chicago bricks with an array of historic Life magazines. Flatbreads with barbecue chicken and marinated pork and snacks like parmesan-truffle fries and short rib sliders with bacon-onion jam pair well with darker, bold-bodied brews, while the arugula shrimp salad with toasted pecans, cranberries, and goat cheese works with lighter Belgian white beers including Hoegaarden.
Empanada Top specializes in Argentinian-style empanadas and serves wines and beers perfect to wash down the Latin delicacy. Their menu includes unique empanadas such as Hawaiian (ham, mozzarella cheese and pineapple), corn and pumpkin (corn, pumpkin, onion, red bell pepper, mozzarella cheese and seasoning) and guava and cheese.