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).
Dapur’s chef and designer, Edi Mulyanto, draws on culinary traditions from countries such as Indonesia, Malaysia, and Japan while chopping, sautéing, and simmering Pan Asian tapas and entrees. A reviewer for the Miami Herald praises the elaborate sushi rolls, which include lobster and rock shrimp, as “crowd-pleasing” and predicts that the 7,000-square-foot venue will enjoy “sweet success.” Many of the menu’s ingredients, according to Edge, spring from Mulyanto’s own garden or sorcerer nephew before ending up in small plates flavored with lime juice and garlic ponzu jelly.
A giant golden Buddha statue surrounds diners lounging on the bar’s cherry-red couches or practicing casual heists with the modern art hung on the dining room’s purple walls. High ceilings support dangling chandeliers, and soft lighting spotlights artistically arranged plants and baskets. In addition to delighting eyes during dinner and drinks, this elegant interior also hosts Dapur's nightly events and theme nights. Stop in on Wine Down Wednesday and lift a glass to an all-you-can-drink wine special or fight off the impending work week on Sake To Me Sunday with cups of half-price sake.
A 1,200-gallon aquarium greets diners as soon as they enter Tokyo Blue, an upscale Pan-Asian restaurant located inside the Ocean Manor. Situated on 200 feet of private beach, this elegant eatery features modern flourishes such as glowing glass columns, glossy blue floors, and a full bar illuminated by blue lights. Once the clock strikes 10:30 p.m., a DJ helps transform this chic space into a hopping nightclub, where patrons can refuel with a late-night menu or journey onto a second-story patio ideal for basking in the ocean air and high-fiving the occasional flying fish.
Against this trendy backdrop, Chef Mai—who earned his cooking chops at the popular Miami restaurant Nobu—simmers tenderloin in green curry, drizzles shichimi butter on baked Maine lobster, and pan-sears Chilean sea bass in 25-year aged balsamic and teriyaki sauce. Meanwhile, sushi chef Jo skillfully assembles 30 specialty rolls, including classics such as the California roll as well as eclectic mash-ups such as the Mexican roll with shrimp tempura, avocado, spicy mayo, cream cheese, and sesame seeds.
Bongos Cuban Café is known for its delectable food—the eatery won the Pat LaFrieda award for Best Lechon at the South Beach Wine & Food Festival Swine & Wine Event in 2013. It's also known for its famous mojitos made with fresh mint and sugarcane. At Bongos Cuban Café, the energy of Old Havana pulses through the air with Latin music and aromas of authentic Cuban dishes. Vaca Frita with grilled onions, Ropa Vieja, Arroz con pollo, and Paella with fresh scallops, lobster, chorizo, chicken, and mussels are a few specialties.
The high level of partying that takes place at America's Backyard is simply not sustainable over the course of a full week. The popular Fort Lauderdale nightclub seems to recognize this, staying open only on Thursday, Friday, and Saturday nights. But on those three nights, all bets are off.
The club's atmosphere conjures the devil-may-care spirit of a house party that has spilled out onto the lawn. Revelers groove to party jams in an open-air yard and impress new acquaintances in games of beer pong and flip cup. All of this action revolves around a circular area known as The Pool, which is filled not with water but with bartenders. A bit off to the side, you'll find the Tool Shed Bar, which stocks a full range of craft beers along with hammers to break them open. The aromas of a sizzling grill hang above the fray, enticing dancers to take a break and indulge in ribs, hot dogs, and sliders.