Many of NYC's favorite Italian-American specialties can be found more than a thousand miles away at Trio's Deli & Pizzeria. Chefs sprinkle thin-crust pizzas with a custom mix of sauces, cheeses, and toppings and toss wings in a signature buffalo sauce. However the cornerstone of Trio's is its deli fare: hot and cold sandwiches are piled high with layer upon layer of deli meats, cheese, and spicy peppers. For an extra meat fix, chefs can pair sandwiches with sides such as sauce-topped meatballs.
Chef Yozo Natsui's training in his native Japan, combined with more than 15 years of experience behind the stove, helped earn Bluefin Sushi & Thai Grill the distinction of Best Sushi, 2010 in the Sun Sentinel's Best of South Florida series. Inside a sleek dining room, servers transport fresh slices of fatty tuna and hand rolls from the sushi bar, where Yozo and his cadre of chefs carefully assemble edible cylinders lined with fresh seafood and cool vegetables. They accompany their platters of seared-steak teriyaki with soup or salad, and envelop medleys of vegetables in tempura batter before exposing them to a deep fryer—which is hotter and more philosophically profound than a bourgeois fryer. Servers pour an extensive selection of cold, hot, and flavored sake alongside various wines, imported Asian beers, and Thai iced tea.
With locations in six states, 16 Handles is carving out a delicious space for itself in the self-serve frozen-yogurt world. In addition to rewarding customers’ cravings with a rotating daily selection of 16 flavors—each packed with protein, probiotics, and calcium—the healthy-dessert emporium sets itself apart from its competitors through its eco-friendly practices. 16 Handles not only arms its patrons with biodegradable cups and spoons crafted from cornstarch, but it also works with Trees for the Future, an organization that assists global communities in growing trees for agriculture, food, and animal habitat. Through their partnership, 16 Handles has planted 91,284 trees so far, one-quarter of which grow frozen yogurt instead of leaves.
A server sets fire to an appetizer of 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 enjoy the fresh air 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.
Scattered pimento-like across the Boca Raton area, Mitch and Cory Shidlofsky's microcosmic Brooklyns serve teetering deli sandwiches and hearty breakfast fare. Every morning, diners tuck into 20 types of bagels, including egg, sunflower seed, pumpernickel, and marble, and slather them in cream-cheese flavors such as scallion, honey walnut, and strawberry. Sweeter options abound as well, including challah french toast, and Oreo pancakes that help children-at-heart relive their glory days when their heads were the size of cookies. Gloriously messy sandwiches star on the lunch menu—foremost among them the New Jersey sloppy joe, in which roast beef, corned beef, and turkey spill out from under russian dressing and coleslaw.
Floridians looking to get a taste of Chicago have to travel no further than the closest HotDogOpolis, where the cooks serve Vienna Beef franks in the style made famous in the Windy City: piled high with mustard, onion, green relish, a dill pickle, tomato wedges, pepper, and a dash of celery salt. Other styles of hot dogs stay warm underneath a heap of sauerkraut or dunked into cornmeal batter, and a host of sausages, char-grilled burgers, and sandwiches also make an appearance on the menu. Cooks at the Boca Raton location, dubbed “PitaOpolis,” also stuff roast beef, tuna, and chunky hummus inside pitas, according to recipes designed by Chef Gary Wood.