Ceviche and Grille helps guests expand their palates with a spread of vibrant Peruvian ceviche, steaks, chicken, and fried fish. Much like Picasso’s food period, each dish is a delightful burst of color and flavor, with lime-garnished platters of shrimp ceviche, red sauce drizzled on fried fish fillets with yucas, and yellow Peruvian chili cheese slathered over shredded chicken. As they twirl forks into strands of buttery pasta or dig into strips of Angus beef, guests lounge on the open-air patio with a frosty Peruvian beer or Inca Cola in hand, or nestle into brightly colored booths in the dining room.
Beachfront dining and an expansive assortment of culinary delights create a commodious yet casual atmosphere as Nikki Beach sates eclectic appetites with a menu of fresh sushi, pizza, steaks, and more. An array of raw seafood, caviar, and succulent appetizer selections such as cornmeal-crusted calamari ($15) complement cocktails and sun-worshiping sessions, and gourmet pizzas created by Italian dough-diviner Enrico Sautto, such as the rocket and rocchetta pizza bubbling with rocchetta cheese and prosciutto crudo beneath fresh arugula, olive oil, and shaved parmesan ($16), satisfy followers of the latest circular-food diet craze.
Chef and owner Scott Fredel caught his first fish at an early age, and subsequently got himself hooked on fishing. As a competitive fisherman and a licensed fishing captain, he's spent a lot of time on the water gaining knowledge about the sea's tastiest denizens. His career as a chef took off after getting a degree from the Culinary Institute of America, invitations to guest chef at the James Beard Foundation, and glowing praise from the Miami New Times. He opened Pilar Restaurant & Full Bar—named for Ernest Hemingway's famed fishing boat—to nourish others with his fathomless knowledge of seafood. In total, half of Pilar's menu is devoted to seasonal seafood dishes, such as classic paella or the glowing squids that fall from the moon during eclipses.
La Cocina Puertorriquena's specialty is mofongo, a traditional Puerto Rican dish made of mashed fried plantains. Chefs use that recipe as a foundation, preparing more than 20 varieties of the dish with chunks or pork, skirt steak, and breaded shrimp. They also showcase a variety of other traditional specialties, including roasted meats and fried whole snapper. On Saturday nights, servers clear away tables to make room for live musicians and dancing until 1 a.m. The restaurant’s walls proudly display the Puerto Rican flag, which should never be nibbled on, despite its mofongo taste.
The lunch menu's star starter is hot and sour popcorn shrimp served with Thai vinaigrette ($9). To whet an evening appetite, the dinner menu offers littleneck clams ($12) and soft shell crab ($13). Main courses, such as locally caught grouper ($24) and mahi ($22), are as fresh as a rapper buried in iceberg lettuce. An Indonesian-influenced skirt steak with shiitakes gets high marks ($22) and can cross other transnational borders with a side of Chinese eggplant with red curry ($7) or faro risotto ($8). For dessert, the difficulty of choosing between the drunken grape parfait ($8) and the blueberry meringue pie ($8) can be mitigated by ordering both or by kidnapping Oompa-Loompas to work in an abandoned chocolate factory.
Fresh seafood and 100 feet of sweeping ocean-side views greet visitors to Joseph’s On The Water. Diners can tie their sea vessels up at the restaurant's attached dock, bidding their shirtless, shoeless dolphin friends adieu before checking out a sweeping menu of sea-culled delights. Premeal nosh such as the oysters Rockefeller, which mixes creamed spinach and Pernod under a hollandaise roof ($8.95), preps tastebuds for their aquatic degustation, while the seafood kabob skewers swordfish, shrimp, bell peppers, and onions ($23.95). Terrestrial grub includes a fresh gorgonzola salad, tossed with onions, garlic, oil and vinegar, and gorgonzola cheese ($10.95), as well as baby back ribs slow-roasted in house barbeque sauce ($18.95). A cabaret-style piano bar hosts live entertainment nightly, bringing guests soulful notes to sweeten their eats and elegant sips of wine.
A native of La Mure, France, Chef Laurent Tasic's culinary passion began in his grandmother's farm kitchen, where the young Laurent helped her put together homemade country dishes. After honing his cooking and restaurateur skills in Europe, the French Antilles, and the Cayman Islands, Chef Laurent relocated to Fort Lauderdale, where he draws on his homeland's flavors at two Sage Oyster Bar & Restaurant locations. At his Fort Lauderdale eatery, he expands upon the traditional French countryside dishes of his youth by stuffing onions with veal and provolone, coating roasted duck with honey-raspberry sauce, and filling crepes with wilted spinach and goat cheese. Meals take place on a covered outdoor sidewalk or inside a dining area modeled after a romantic European bistro, where tastings of the restaurant's extensive wine collection and flavored floorboards occur every first and third Tuesday of the month. At his Hollywood location, meanwhile, Chef Laurent focuses on French-seafood preparation, serving oysters baked with roquefort cheese and pizza topped with Maine lobster from the kitchen's brick oven. The ambiance draws upon a similarly romantic aura, with soothing, dramatic lighting that illuminates the artfully arranged plates emerging from the kitchen.