Restaurants in Lantana

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.

Housed in a two-story structure erected in 1926, Bizaare Ave Cafe pairs an eclectic menu of tapas and bistro meals with still more eclectic decor, earning the eatery Best Romantic Restaurant accolades from CityVoters in 2010. In the quirky downstairs dining area, coffee tables crowded with knickknacks host plates of tapas and glasses of wine. Diners in overstuffed armchairs tuck into dishes such as homemade pumpkin-stuffed ravioli or baked brie with raspberry sauce, a gift of rich, melty cheese that—like all good presents—is wrapped in puff pastry. Upstairs, things get more formal with a menu of bistro fare such as filet mignon, pork chops, and seared salmon. Aside from the fare, diners may purchase literally anything in the restaurant, including potted palms, decorative wall-mounted plates, and attractive fire extinguishers.

Chef Andrew Bennardo—affectionately known as chef Baba around the kitchen—supervises his house-made mozzarella as it completes its majestic metamorphosis from curd to brick, eventually melting the fully formed cheese atop pastas, pizzas, and other Italian dishes. He and his staff also nestle cured meats, gourmet cheeses, and crisp vegetables into an array of hero sandwiches named for Italian luminaries, such as Verdi, da Vinci, and Galileo.

The eatery regales guests with eye-grabbing dinning environs, boasting a ceiling-mounted faux grape arbor and festive red, white, and green walls. Every Sunday afternoon, chef Andrew reveals his expert techniques in cooking classes complete assorted juice and smoothie samples throughout the class and wine pairings. Juice classes teach their benefits like boosting energy and the immune system, while giving the body a break from hard-to-digest fibers.

Great American Grill's chefs prepare classic American breakfast, lunch, and dinner ranging from hearty egg dishes to juicy burgers and steaks. The restaurant resides within the Hilton Garden Inn, a vast white hotel bedecked in Floridian sunshine filtered only by the fronds of landscaped palms or the giant pair of sunglasses affixed to the side of the building. Inside, glittering tiles and warm hardwoods softened by plush chairs and massive conglomerations of foliage greet guests as they navigate to the eatery. The Pavilion Lounge and Patio adds a dose of natural light and beach-freshened air to meals.

At The Gypsy's Horse Irish Pub & Restaurant, diners kick back with pints of Guinness and classic pub-fare dishes from across the pond. Servers ferry plates of irish breakfast with black and white pudding and pork sandwiches slathered in Guinness barbecue sauce. While sampling the pub's 18 beers on tap, patrons can hit the spacious outdoor patio or sit beside the brick fireplace, tantalizing the flames with wooden tables and chairs just outside of their longing grasp.

Beyond that sea of seating and kindling, wood barrels are enmeshed into one of the walls, further unifying the pub's beer and timber influences. Dartboards fleck another part of the wall-scape, and candle sconces imbue the interior with the ambience of an old tavern. Canteens and pots and pans fill out the shelves, and framed pictures give the decor an artful touch.

A server sets fire to an appetizer of salty 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 watch the sunset 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.