The chefs at Yukihana furl both Japanese and Korean fare into a menu stuffed with schools of sushi and fresh entrees prepared tableside. Guests can control their dinner's destiny with Korean barbecue and shabu shabu platters, and servers set up tabletop grills for parties of two or more to char thinly sliced beef bulgogi or spicy marinated chicken breast, which can be wrapped in fresh lettuce cups and seasoned with scallions and Korean pepper. For shabu shabu meals, guests sit around a pot of boiling broth and swish an assortment of fresh meats and vegetables in the simmering mixture to soak up savory flavors.
Chef Tuan Truong and his wife, Lien Pham, cook what they know: yellow curries and pho soup from their native Vietnam. But that’s only the beginning. The ambitious duo also draws culinary inspiration from countries across Asia, from the fiery coconut curries of Thailand to the marinated barbecue beef of Korea. Whether their recipes detour to India or Indonesia, the couple works exclusively with organic vegetables and housemade sauces, favoring spices such as fresh cilantro, fragrant lemongrass, and hot chili peppers. They fold tender cuts of beef, chicken, and prawns into a variety of curry, rice, and noodle dishes while pots of tom yum soup bubble on the stove. To craft the Saigon crepe that was lauded by the Sun Sentinel and the Miami Herald, the skilled chefs cook the light batter “until its edges are crisp and lacy,” then stuff it with a mélange of chicken, prawns, chinese mushrooms, and bean sprouts.
Diners sip on warm sake out in the bright dining room, where lanterns made of red, pink, and yellow paper dangle from the ceilings. An accommodating wait staff bustles about the booths and tables, suggesting dishes and taking note of special dietary preferences, such as a fondness for extra spice or a request that all vegetables be cut into the shape of favorite farm animals.
After naming ROK:BRGR the best burger joint in Fort Lauderdale and Palm Beach in 2011, the New Times Broward-Palm Beach repeated the honor in 2012. "If you take apart" one of the restaurant's 17 handcrafted burgers, the paper claimed, and "dissect it into its basic components, you'll figure out why ROK:BRGR deserves this award."
Said components are all local and farm-to-table, from artisan cheese to certified Angus beef. To crown his beef patties, Chef Robbyns Martinez uses everything from chorizo and red-onion marmalade to cave-aged gruyère, which is harvested by spelunking cows. Besides beef, ROK:BRGR's specialties include a free-range turkey burger topped with baby arugula and an ahi-tuna burger drizzled with wasabi mayo.
Innovative twists on comfort food round out the menu, from lobster corn dogs to bacon-infused Kobe meatloaf. Bacon reappears on ROK:BRGR's roster of handmade cocktails, which includes an updated old fashioned made with bacon-infused Maker's Mark. Along with cocktails, more than 65 domestic craft beers can accompany meals.
Noodles’ kitchen shares traditional flavors from across Asia with a menu of diverse dishes that trace their roots to China, Vietnam, and Japan. Customizable rice and noodle bowls give control to the diner instead of the cold hand of fate by tossing their choice of chicken, beef, shrimp, tofu, or vegetables with a variety of sauces, from savory teriyaki to zesty orange peel and citrusy pad thai. They round out the repertoire of classic recipes with asian beers and sake.
At Jordan's Steak Bistro, you don't have to wait for the main course to get your beef fix. The first dish on the menu is an appetizer of beef carpaccio with thinly shaved tenderloin, which sets the tone for an elegant selection of dishes that includes hand-picked oysters and duck breast drizzled in orange teriyaki sauce. Of course, steaks are the highlight of the menu, ranging from a petite 6-ounce Jackman Ranch filet to an 18-ounce bone-in rib eye that some diners have reported is big enough for two people or one really hungry Santa. Though it is a steakhouse, Jordan's isn't looking to leave anyone out—the menu also includes meat-free dishes such as a chilled vegan terrine with tofu, olives, and spinach.