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.
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.
Fernando Ferraretto d’Avila and chef Mennan Tekeli seemed destined for the food business. Both were surrounded by restaurant life from an early age and honed their skills abroad. Fernando owned restaurants in Brazil, and Mennan journeyed through Asia and down Europe's marinara-filled rivers in search of new flavors. When the two finally met in 2010, they decided to open a restaurant that would put their personal twists on Italian classics. Ovenella stands as the embodiment of their efforts.
At the eatery, chandeliers cast a glow across sleek black and white walls, as well as the tables and wooden bar topped with Italian dishes of pasta with hand-crafted meatballs, lobster and crab ravioli, and beef carpaccio. Within the kitchen's wood-burning brick oven, plum tomatoes, olive oil, and signature sauces cook atop pizzas. To round out the Italian dining experience, servers fill glasses with imported red and white wines.
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.