Restaurants in Coconut Creek

Fernando Ferraretto d’Avila and chef Mennan Tekeli seemed destined for the food business. Both were surrounded by restaurant life from an early age and honed their skills abroad. Fernando owned restaurants in Brazil, and Mennan journeyed through Asia and down Europe's marinara-filled rivers in search of new flavors. When the two finally met in 2010, they decided to open a restaurant that would put their personal twists on Italian classics. Ovenella stands as the embodiment of their efforts.

At the eatery, chandeliers cast a glow across sleek black and white walls, as well as the tables and wooden bar topped with Italian dishes of pasta with hand-crafted meatballs, lobster and crab ravioli, and beef carpaccio. Within the kitchen's wood-burning brick oven, plum tomatoes, olive oil, and signature sauces cook atop pizzas. To round out the Italian dining experience, servers fill glasses with imported red and white wines.

While it may seem like a contradiction in terms, the Miami Herald dubbed Tundra Las Olas the "latest hot spot" for its arctic-themed decor, with an "impressive…eclectic menu by chef Bryan Lamblin." Small cold plates include the tundra shellfish, made with crab claws, white prawns, and Willapa Bay oysters arranged on a plate made of ice, echoing the sculptures scattered around the room and lengthening the lives of visiting snowmen. Hot plates feature stuffed prawns and Kobe-style beef meatballs, and entrees fuse sea-bound or land-locked fare with European or Asian seasonings, such as lobster sauce, jalapeño béarnaise, or plantain butter.

The cool, glossy tile behind the bar mirrors chandeliers shaped as if they were formed from ice. Icy blue lighting makes specialty drinks glow, while white and silver art carry the arctic theme throughout the space.

A server sets fire to an appetizer of salty cheese soaked in brandy, and shouts of “Opa!” sound as the flames climb several feet in the air. After dousing the blaze with a squeeze of lemon juice, the server presents a sizzling plate of kefalotiri saganaki. On nearby tables, plates teem with filet mignon medallions seared by a wood-fired grill and ouzo mussels swimming in garlic tomato sauce.

Meals conclude with traditional Greek desserts or specialty martinis. Before leaving, diners can linger over polished wood tables in the dining room or watch the sunset from outdoor seating on the patio. For large gatherings, Taverna Kyma can roast spit-fired pigs or lamb with 48 hours' notice, accommodating such events as weddings, seminars, and the 10-year anniversary of a successful seminar.

As the sun dips below North Lake, strings of lights bordering Taverna Opa’s patio flicker on, casting a warm glow on the water below. The crepuscular calm lasts only a few moments at Taverna Opa: once night falls, live DJs take to the stage, furnishing belly dancers with a throbbing beat by which to shimmy and undulate. Waiters often lock arms and break into traditional zorba dancing. And, if the night reaches a fever pitch, patrons may smash their plates and toss their napkins in the air. This raucous atmosphere has earned Taverna Opa the spotlight in a slew of media publications. But though revelry is paramount, Taverna Opa doesn’t shirk cuisine: chefs marinate fresh seafood and lamb in fresh herbs and roast them on a wood-fired grill, and bartenders pour Greek wines well-suited for the succulent meats or postmeal Trojan horse christenings.

Fresh seafood parades on either side of the glass of Galanga Thai Kitchen & Sushi Bar's expansive aquarium. As decorative foliage casts dappled shadows atop the bustling bar, sushi chefs keep one eye on the tank and one eye on their 23 inventive sushi rolls. In the kitchen, the chefs also flip flame-kissed steaks and whip together Thai specialties that include drunk noodles and panang curry. Sips of wine, sake, or imported beer augment each bite, and decadent desserts provide mealtime sendoffs in the form of deep-fried cheesecake, chocolate mousse, and green-tea ice cream steeped by an abominable snowman.