Dedicated to upholding the casual ambiance and meticulously presented cuisine found in the bistros of Paris, Bistro 1902's team of chefs channels French culinary traditions as they assemble Gallic dishes for breakfast, lunch, and dinner. With an eagle eye refined during 25 years spent forging fare in four- and five-star establishments across France–including the The Jules Vernes restaurant at the Eiffel Tower in France–the head chef inspects each dish for aesthetic quality and likelihood of revealing secrets before it leaves the kitchen. Culinary gurus bustle about the restaurant galley architecting traditional noshes such as crepes, escargots, and tarte tatins alongside updated classics such as a filet mignon and a foie gras burger.
The house’s creative burgers, baguettes slathered with sweet olive butter, and fresh scallops made The Sun Sentinel take notice, along with the chef's meticulous eye to tableside detail. Amid the dining room's exposed-brick walls laden with Parisian-themed art prints, affable servers wend in and out of tan-colored booths and sleek black tables to ensure that hungers remain sated and thirsts quenched. Meanwhile, staffers keep patrons hydrated as they refill goblets with selections from the extensive wine list, ensuring the perfectly paired washing down of decadent bites and the rinsing of hands after finger-painting re-creations of Monet's Water Lily Pond on the tablecloth.
For John Offerdahl, the aroma of meat sizzling on the grill stirs memories of his family's barbecues in rural Wisconsin. Even when John grew up and became a linebacker for the Miami Dolphins, he couldn't escape that enticing smell—it would waft into the stadium from fans tailgating outside and the mascots who secretly stuffed their costumes with cheeseburgers. So it was only natural that, after retiring from football, John would once again find himself at the grill when he and his wife Lynn opened Offerdahl's Cafe Grill in 2000. The couple were no strangers to the restaurant business; they had previously owned a chain of bagel shops. This venture, however, would prove more ambitious—they devised menus of classic American cuisine that could be served up fast for breakfast, lunch, and dinner, with a focus on fresh-grilled fare.
Today, Offerdahl's Cafe Grill has expanded to seven locations, but its flavorful, no-frills meals remain the same. "Johnny O's Famous Bagels" still take the starring roles during breakfast, waking diners up with flavors like cinnamon crumb, pumpernickel, and fruit-and-nut. But once breakfast turns to lunch and dinner, the grill takes over. Chefs swiftly cook up steak, chicken, and salmon, serving the proteins over rice, pasta, or salad with homemade dressings. They also grill chicken sandwiches and burgers, in a nod to the café's backyard barbecue roots.
In 1954, Gino's Italian Market's founder, Anthony Paparella, moved from the teeming fisheries of Bari to Hoboken, New Jersey, where he married a fellow Italian and worked as a builder for nearly 20 years. After retiring to South Florida in '73, Paparella brought a taste of his homeland stateside by opening a bustling bazaar filled with fresh produce, succulent meats, and sweet desserts.
The market's commitment to tradition and family can be found in all of its business practices, from its catered feasts of traditional baked pastas and rib roasts, to e-mail correspondences from the resident Nonna that contain expert advice on party planning, recipes, and optimal angles for cheek-pinching. Shoppers consult Nonna Anna and handy recipe guides to concoct rich sauces and tasty entrees from the store's bountiful selection of cheese, wine, ripe tomatoes, and imported Italian goods.
In addition to rounding out dinner plates with house-made prosciutto bread, fresh chicken, and juicy cuts of beef, Gino's graces weddings, desserts, and banquets with custom cakes and pastries.
In 1908 a couple from Leona, Italy, immigrated to America, opening a restaurant on Mulberry Street in Manhattan. Today, their grandchildren continue their culinary legacy at G. Juliano's Restaurant, where the classic traditions of the Italian kitchen continue to thrive, and New York’s entertainment culture lives on through live music, comedy showcases, and “dinner and a show” events.
G. Juliano’s marinara sauces simmer on stovetops for 8–10 hours while chefs use recipes passed through generations to cook up traditional dishes such as shrimp scampi or pork scaloppini. Even some of the same kitchen implements have been carried through a century and down a coastline. On the more casual side, the eatery’s New York–style deli lays hot dogs and philly cheesesteaks atop fresh buns and churns out gargantuan steak sandwiches that can feed up to five. Party platters fan out pasta dishes and cold cuts across banquet tables at birthdays or balloon animal art gallery openings.
Self-designated the “home of the world’s longest steak,” Argentango Grill blankets every inch of its kitchen’s cooking surfaces with stately slabs of beef, juicy chicken breasts, and flaky fillets of fish. Chefs weigh down plates with the entraña, a hefty 28-ounce skirt steak longer than the lifespan of a butterfly, and the vacio steak, a classic Argentinean flap-meat steak that's Angus certified and weighs in at 16 ounces. Smaller stomachs can find solace in the 10-ounce baby entraña and baby vacio versions.
The restaurant's authentic Argentinean menu also includes the gnocchi del 29, named after an old Argentinean tradition of eating the homemade dumplings on the 29th day of every month with hopes of summoning prosperity and extra napkins from the village over. Patrons can enjoy their meals inside the spacious Argentango Grill or opt for al fresco dining under the shade of oversized umbrellas or the tallest waiter.
Mongolian-style hot-pot dining originated centuries ago, when embattled horsemen repurposed their shields and helmets into pots for preparing meaty stews over open flames. Over time, this modality of cooking has been adopted and remixed as a communal dining event throughout Asia, and the chefs at The Hot Pot put their own spin on it with their family-oriented dinners. Servers first lay out tables banquet-style, arranging plates of raw meat, seafood, veggies, rice, and noodles around centerpiece boiling pots of homemade broth, which comes in flavors ranging from Thai-influenced hot and spicy to a chicken and vegetable house broth. Tablemates joust for morsels of flank steak, mussels, and tofu and then settle the pieces in the simmering broth until they’re tender. But the bubbling cauldron doesn't have to be the focal point of the proceedings; The Hot Pot also prepares a fresh seafood boil and Vietnamese entrees.