Restaurants in Coral Springs

Chef Andrew Bennardo—affectionately known as chef Baba around the kitchen—supervises his house-made mozzarella as it completes its majestic metamorphosis from curd to brick, eventually melting the fully formed cheese atop pastas, pizzas, and other Italian dishes. He and his staff also nestle cured meats, gourmet cheeses, and crisp vegetables into an array of hero sandwiches named for Italian luminaries, such as Verdi, da Vinci, and Galileo.

The eatery regales guests with eye-grabbing dinning environs, boasting a ceiling-mounted faux grape arbor and festive red, white, and green walls. Every Sunday afternoon, chef Andrew reveals his expert techniques in cooking classes complete assorted juice and smoothie samples throughout the class and wine pairings. Juice classes teach their benefits like boosting energy and the immune system, while giving the body a break from hard-to-digest fibers.

Great American Grill's chefs prepare classic American breakfast, lunch, and dinner ranging from hearty egg dishes to juicy burgers and steaks. The restaurant resides within the Hilton Garden Inn, a vast white hotel bedecked in Floridian sunshine filtered only by the fronds of landscaped palms or the giant pair of sunglasses affixed to the side of the building. Inside, glittering tiles and warm hardwoods softened by plush chairs and massive conglomerations of foliage greet guests as they navigate to the eatery. The Pavilion Lounge and Patio adds a dose of natural light and beach-freshened air to meals.

Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.

Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.

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.

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.

According to The Boca Raton Tribune, Café Auribeau is a perpetual work-in-progress as owner and chef Allan Seiler constantly evolves his menu to reflect his love of French cuisine and the response he gets from his clientele. Serving up a combination of authentic French dishes and American staples, Café Auribeau gives locals an opportunity to taste French cuisine, without having to wait for their meal to get its own passport. "Auribeau" is French for "beautiful surroundings"—a fitting name for an eatery with large, airy windows, weathered wooden booths, colorful potted flowers, and bright white tablecloths in the outdoor seating area.