A salty breeze occasionally wafts through the interior of JC Wahoo’s Sports Bar and Grill, teasing the sharks and swordfish dangling from hooks on the ceiling with a semblance of their former home. The restaurant takes full advantage of its proximity to the ocean, playing up its beachside vibe with decorative touches such as a straw hut, vintage fish-packing placards, and silhouettes of marine life on the backrest of each plush booth.When they aren’t cupping pint glasses to their ears to hear the sounds of waves cresting against the Atlantic, guests carve into main-dish entrees such as blackened mahi-mahi and lobster macaroni and cheese—six ounces of Maine lobster meat smothered in smoked-gouda cheese and topped with italian breadcrumbs. Burgers, wings, and pita pizzas nod to traditional pub fare and pair nicely with specialty drinks served at the bar, whose tenders turn up the volume on flat-screen televisions to drown out the rustling chains of Hemingway’s ghost as he shifts on his barstool.
Karma Sushi Steakbar is a hip, modern American steakhouse with a twist—many of the dishes on its extensive menu carry an Asian influence. Served amid plush booths, KARMA’s menu ranges from classic American Steakhouse cuisine, including prime steaks and burgers, to Asian barbeque wings and miso BBQ salmon. But where Karma’s Asian inspiration really shines through is with its innovative signature rolls, including the tuna on fire roll—a deep-fried creation packed with tuna, crab, avocado, and enough heat to make taste buds sing or fuel one of NASA’s smaller rockets.
Most barbecue joints slather their food in one type of sauce—the smoky Texas style, the sweet Memphis style, or the vinegary North Carolina style. That’s not the case at Red's Backwoods BBQ. There, six signature sauces from various regions coat fall-off-the-bone ribs, slow-cooked pulled pork, and juicy chicken.
The chefs also use a secret rub to bring out the flavor of their homemade gator bites. And though the large portions of meat and two sides offer filling meals by themselves, taste buds pine for decadent Southern sweets such as housemade banana pudding, Kentucky bourbon pecan pie topped with scoops of ice cream, and frothy root-beer floats that harken back to a simpler time when everyone moved at a slower pace and rode dinosaurs everywhere.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
Just as its name implies, Boca farmers market & grill combines the convenience of grilled food to go and a fully stocked market of fresh produce and veggies. As the staff sizzles cheesesteaks, deli sandwiches, and kebabs on the grill, patrons browse shelves full of fuji apples, red and yellow peppers, and plump tomatoes in the produce section. Colorful slopes of cucumbers, avocados, and mangoes line the market's bins, and an ever-changing seasonal spread of tubers, berries, onions, and melons makes for healthy snacks and ammo for throwing at terrible comedians throughout the year.
When he was a kid, Dave Harmon would watch his mom make dinner. Little Dave was so attentive, and so interested in the way she sliced, diced, and sautéed, that he swiftly developed culinary skills of his own. In fact, he was helping out in the kitchen before he even turned 5, the age when most spatula hands start growing in. Dave grew up to be a professional chef, and after working in other people's restaurants for more than 10 years, he finally opened his own: Super Dave's Diner. The eatery is a community-oriented space, and its menu reflects geographic pride in the form of signature Southern favorites: hickory-smoked ribs, cracked conch, and Louisiana-style fried catfish join the likes of George collard greens and from-scratch mac and cheese.