The chefs at The Manor, a trendy nightclub fused with an upscale restaurant, craft a menu of surf-and-turf and elegant fusion cuisine. Diners can catch seaborne centerpieces such as the chili-rubbed firewood salmon ($10.95) and release them into the brooks, bayous, and unmanned water parks that comprise the human body’s 80% H2O makeup. Grilled Korean-style short ribs backstroke in a citrus-soy-chili marinade before basking on plates ($11.95), and the raspberry seared scallops partner with mixed greens that add to pulchritudinous stomach-wall gardens ($11.95). Diners can chase bites down esophageal tunnels with drinks, including Grey Goose–driven concoctions such as the Godiva-laced orange espresso martini ($12).
Legends Tavern & Grille pairs its menu of eclectically inspired pub cuisine and hearty finger foods with a selection of craft beers from foreign and domestic breweries. Although the cooks forge familiar comfort foods, such as beer-battered Alaskan cod, they also use culinary creativity to keep the menu fresh and their spatulas motivated. Burgers come topped with everything from goat cheese to mojo pulled pork, and housemade crab cakes are served with a roasted-red-pepper rémoulade. In addition to the food and drink menus, the tavern entices patrons with special events throughout the week, including live entertainment on Friday and pub trivia on Wednesday.
The humor ambassadors of the Fort Lauderdale Comedy Club stock their Oakland Park stage with snickers and snorts as audiences savor the jokes of headlining local and national comedians. Shirking the detached feel of stuffy theaters, smoky halls, and abandoned wells, Fort Lauderdale Comedy Club grants audiences an intimate standup comedy experience as fans catch every punch line and smell every punch breath. The ever-changing calendar features a solid crew of human antidepressants, such as funnyman and Comedy Central Laugh Riots semifinalist Danny Johnson (January 27–28), who cooks up buffets of hee-haws with his observational humor and everyman appeal. Funny bones flee their ligaments as Shawn Banks (February 10–11) deposits hefty loads of family-fun humor and impressions into his engaging live-wire act. Groups of two or four can chase down meaty laughs with wine and beer or a refreshing, alcohol-free soda. Dress codes are comfortable and casual, and all hecklers will be shunned and turned into chum.
Inside the brick oven at Texas Hold'Em BBQ, meats sizzle alongside whole bell peppers. There's a reason why the latter are called The Grilled Stuffed Bell Peppers Bluff—behind the vegetable exterior and under the blue-cheese crumbles lie hidden helpings of beef or pulled pork. The restaurant's menu carries its poker theme across meals such as the Nachos Two Pair and the All In sandwich, but its classic barbecue dinners have no need for a new name. Guests can order chicken, ribs, sausages, and brisket to pair with traditional sides, including baked beans and corn on the cob. At the bar, a catalog of craft beers from assorted breweries counterbalances saucy bites more refreshingly than iced glasses of more sauce. With TVs spread along the length of the bar and a penchant for private sports parties, Texas Hold'Em BBQ advocates for team spirit in addition to smoky roadhouse dining.
Cars embark on a cleansing journey as they slowly creep into Majestic Car Wash's 110-foot tunnel. Gentle machines whip and wipe cars clean with the aid of powerful cleaning products, and autos finally end their excursion under the shade of a large awning. Here, technicians can buff exteriors dry by hand, clean and restore headlights in less than an hour, and offer à la carte detailing services to protect cars from the tree sap and bugs attempting to annex their hood ornaments.
Seasoned comedian and teacher Brad Trackman, whose resume boasts appearances on NBC, ABC, MTV, CBS, Spike TV and Comedy Central, guides burgeoning chuckle-inducers through the finer points of laugh acquisition in his four-hour workshop, Comedy A through Z. Students learn to develop and write for performance persona, as well as sharpen their wit and enhance their abilities to care for newborn microphones. In addition to leading students through material-crafting exercises, Trackman will sling out advice on the business of comedy and what it takes to pursue a career in it, including tips for acquiring representation and landing TV roles. Students will dissect the ins and outs of the standup circuit, as well as hone their joke-crafting skills by observing actual chickens crossing actual roads.