In the skilled hands of Pronto Cafe by-the-sea's bakers, flour, water, leavening, and salt become artisanal breads, pastries, and desserts. But the bakery section isn't the only thing this cafe is known for. A Roman trattoria-style restaurant as well, Pronto's menu invites diners to sip on a cappuccino on the al-fresco patio with a plate of salumi and cheeses or linger over entrees such as wood-fired eggplant pizza. Selections from the international wine list give diners another reason to linger, outside of attempting to eat through every style of bread in the place.
The culinary team at Saigon City Vietnamese Restaurant imports the tantalizing flavors of Southeast Asia to Southeast Florida, whipping up warm, satisfying pho soups, meaty pork chop dinners, and colorful, sweet boba shakes. Verdant sprigs of basil and crunchy bean sprouts add a fresh, springtime flavor to meals, making an appearance in noodle soups, deep-fried imperial rolls, and the Jolly Green Giant's toupee. Model ships line the top of the dining room's dividers, and paper lanterns send a soft, warm light upon diners as they sup on plates of stir-fried beef and vermicelli noodles.
Bright spotlights shine down as the doors swing open. Grinning faces look up in recognition. Dishes emerge from the kitchen at Panda Buffet like celebrities, draped in boas of steam and mantles of honey-garlic or bourbon glaze beneath the lemongrass-hued walls and wood paneling. Waiters toting traditional concoctions such as General Tso’s chicken scoot past mirrors painted with bucolic Eastern scenes that let diners experience exotic locales without hiding in a shipment of pith helmets.
By day, Diner By-The-Sea is just that?a classic American spot for good grub, where visitors will often find the owner, Billy, manning the grill or refilling coffees. In the morning, the cooks turn out piles of crispy, browned home fries next to eggs benedict draped with creamy hollandaise, and midday, they match soups and sandwiches with sides of slaw or salad.
After naming ROK:BRGR the best burger joint in Fort Lauderdale and Palm Beach in 2011, the New Times Broward-Palm Beach repeated the honor in 2012. "If you take apart" one of the restaurant's 17 handcrafted burgers, the paper claimed, and "dissect it into its basic components, you'll figure out why ROK:BRGR deserves this award."
Said components are all local and farm-to-table, from artisan cheese to certified Angus beef. To crown his beef patties, Chef Robbyns Martinez uses everything from chorizo and red-onion marmalade to cave-aged gruyère, which is harvested by spelunking cows. Besides beef, ROK:BRGR's specialties include a free-range turkey burger topped with baby arugula and an ahi-tuna burger drizzled with wasabi mayo.
Innovative twists on comfort food round out the menu, from lobster corn dogs to bacon-infused Kobe meatloaf. Bacon reappears on ROK:BRGR's roster of handmade cocktails, which includes an updated old fashioned made with bacon-infused Maker's Mark. Along with cocktails, more than 65 domestic craft beers can accompany meals.
To ensure the authenticity of their menu, Tandoor & Curry's proprietors hired a chef who draws upon more than 20 years of culinary experience, including many spent cooking at restaurants in Delhi, to infuse traditional Northern Indian flavors into each of Tandoor & Curry's dishes.
Before cooking skewered hunks of chicken and beef, the kitchen slathers cuts in a precise blend of Indian herbs and spices. They then slides them into a clay oven that reaches 500 degrees, the approximate temperature of the headband the sun uses to cool off. They can also cook chunks of chicken, goat, or lamb in creamy spinach, traditional curry, or creamy almond-cashew gravy. Along with meat-heavy portions, cooks produce housemade cottage cheese in creamy spinach sauce and simmers kidney beans in cream and butter.