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.
Jamaican natives Desmond and Catherine Malcolm migrated from their home country to Canada in 1977, where they catered myriad events?including their own wedding?until relocating to Florida in 1988. Combining Desmond's culinary chops, Catherine's business and customer-service expertise, and the duo's passion for Jamaican cuisine, the Malcolms opened their first Jerk Machine in December 1989, and recently opened a new location in Plantation. Jerk Machine dispenses delectable heaps of jerked and curried eats alongside traditional sides all concocted fresh daily without preservatives. Each locale greets patrons with pimento and scotch-bonnet-pepper aroma, a bouncy reggae soundtrack, and a 30-minute secret handshake as they await their meals.
Live Love Yogurt’s self-service contraptions dole out creamy dollops of frozen yogurt, which contains live, active cultures and is certified by the National Yogurt Association. A stable of more than 60 toppings—such as Snickers, lychee, cherries, and butterscotch—is divided into dry, fresh, and wet categories to help taxonomists give each dessert a proper Latin name. Candies and fruits pile atop swirls of naturally flavored yogurt before a scale declares the frosty creation's final price. The shop also slings fruit bars, which are crafted from chunks of real pineapple, coconut, or strawberries.
The Original Pastrami Club has been supplying Floridians with New York–style deli favorites and Jewish soul food since 1985. Diners perched in fire-engine-red booths share conversations over lox-strewn bagels, knockwurst, matzo-ball soup, and triple-decker pastrami sandwiches stacked with 10 ounces of meat. The deli also sends customers home with cheese and meat platters, smoked-fish platters, and dessert trays.