Euro Fusion Restaurant & Bar is closed on the Sabbath, from sundown on Friday to sundown on Saturday, and it keeps kosher by serving no meat, only seafood. In its review, the Sun Sentinel lauded the kitchen for turning this restriction into an asset, while the Boca Raton Observer says the eatery cooks kosher and pescatarian meals with such aplomb that dining here is as memorable as seeing an acclaimed Broadway show. This is largely thanks to two chefs. Master Chef Danillo compiles a menu of seemingly disparate items—pasta dishes, pad thai, teriyaki chicken—with masterful skill, while sushi chef Larry Simmons oversees the creation of artistic rolls that are so aesthetically pleasing, some diners take them home to keep in their curio cabinets.
The sprawling eatery seats more than 300 people, with tables both inside and out, where diners can overlook the waterfront. And every night brings different entertainment: live bands, movie screenings, karaoke, and sports events, to name a few. Diners are invited to linger over a signature cocktail or cup of coffee, and even return for breakfast, where pancakes share the bill along with feta-filled puff pastries.
Mozart Cafe’s chefs draw culinary inspiration from modern Israeli cuisine, and the result is an eclectic mix of made-from-scratch kosher dishes ranging from pizza and salad to breakfast salmon platters. The Balkan pizza blends Israeli and Italian flavors with olives chunks of smoky eggplant sitting atop a bed of sauce, mozzarella, and feta cheese. Though the café is decidedly health-focused, plates arrive piled high with portions as generous as what you’d find in a neighborhood diner or your mom’s kitchen.
A stylish, pitch-black façade with crimson accents beckons passersby into Asia, where they can indulge in hot-off-the-wok chicken and steak entrees, or revel in the rawness of sushi and hand-rolled maki. Like a mashed-potato sculpture of the United Nations headquarters, each feast is an edible testament to a peaceful blend of cultures, with Chinese dishes of crispy duck sharing table space with South American tuna ceviche and Japanese salmon sashimi. Chefs carefully prepare all dishes according to kosher dietary rules.
Amidst the restaurant's funky zebra-print chairs and flat-screen TVs showing the game, guests end meals of pan-seared gyoza or grilled Atlantic salmon with decadent desserts such as chocolate ganache cake or fried gelato. On Saturday nights, diners pair sushi with potent tropical cocktails including minty mojitos or the signature Pineapple Express.
A glossy white bar occupies the expansive dining room, curving in a giant half-circle that leads into an area that connects red booths. It looks like the stylish, marble bar found in an upscale lounge, but upon further inspection, it holds plates of sushi that are actually moving. That's because it’s a magnetic conveyor belt, and it invites diners to snag whatever traveling morsels they like. A visit to Jidai Kaiten Sushi and Sake Bar is as much about the experience as it is the food. But with fresh seafood, neatly rolled maki, and artfully drizzled sauces, the food is most definitely the star. Chefs also sear steaks and lobster tails on the hibachi, char-grill Chilean sea bass, and practice tiny sword skills when preparing pad Thai.
Executive chef Kevin Lee's 20-year career rolling sushi pays off at Japango. His skills shine at the trendy eatery, where he creates more than 50 varieties of sushi rolls, including the Japango Lobster Bomb—a bundle of tempura lobster, asparagus, and fish eggs encased by a shell of tempura lobster. Lee's experience with cuisines outside of Japan is highlighted as well, as the menu features dishes such as pad thai and beef and broccoli.
Japango's popularity has warranted an expansion to two new locations. Both hot spots mimic the original restaurant's modern vibe, characterized by clean lines and dim, tear-drop lighting, which sets the mood for a romantic evening or a tantalizing game of footsie with a table leg.
Right before diners' eyes, chefs whip up mouthwatering sushi and American fusion cuisine inside the open kitchen of Santo's Modern American Buffet & Sushi. The culinary team fills the restaurant's 100-foot-plus buffet bar with a grill station including ribeye steak, seasonal vegetables, five styles of chicken ranging from parmesan-crusted varieties to wings, and roasted New York strip. Along with hot items, the culinary team artistically assembles more than 20 sushi rolls and more than 100 daily specials. Homemade desserts such as creme brulee, chocolate mousse, and tiramisu are also available.
To complement chefs' mixture of Japanese and American staples, bartender Carlos Gomez incorporates over 20 different kinds of sake, including eight flavored that may be sampled three-at-a-time ($6), into popular western cocktails, such as the sake mojito. Santo's spacious dining room accommodates up to 200 guests, who bring loaded plates back from the buffet to their high-top tables and leather chairs.