Restaurants in Lauderhill

Although each of their dishes is made without gluten, animal products, or refined sugar, Green Wave Cafe proves that raw, vegan food can tempt palates. The eatery earned laurels in 2010 for being the Best Raw Food Restaurant according to the New Times Broward-Palm Beach for flavorful dishes "that actually satisfy." Among such edibles is a vegan chocolate ice cream that tastes close to "the real thing."

All dishes are made onsite daily, and the only cooked dish on the menu is the soup of the day. The hummus sandwich is made from peas sprouted in pure ionized water. The lettuce taco boats, which the staff calls one of its most popular dishes, include with housemade guacamole and vegan pâté rich with Mexican seasoning. Raw-food enthusiasts can also fill their baskets at the Monday farmers' market or earn raw-food certification with cooking classes.

A belly dancer deftly balances a sword on her head as her hips shimmy expertly to the beat of live Greek music on the patio of Mythos Greek Taverna. Shouts of “Opa!” rise from the doorway as black-clad wait staff usher in flaming plates of saganaki, the luscious cheese going gooey at the touch of the fire. The lively atmosphere is mirrored by equally lively cuisine crafted by Chef Christina Lempesi, who emigrated from Athens in 2007. Along with her tea, the chef whips up traditional Greek cuisine from scratch, without the help of a traditional Greek kitchen minotaur. Her platters of lamb and lemon-drizzled chicken, grilled kebabs, and charbroiled seafood arrive to tables surrounded by hanging plants and faux brick and stucco walls. Outside, umbrellas in classic Greek blue shield white-clothed tables from the spray of the fountain as diners enjoy a breezy meal.

At Al Natour Middle Eastern Restaurant, friendly servers wheel out sumptuous feasts of halal Middle Eastern fare, filling the family-friendly eatery with the scents of sizzling kebabs, crispy falafels, and flaky seafood filets. Guests gather around shareable mezze of fava beans, hummus, and chickpeas to equitably dole out predinner resources, while lemon juice and olive oil drizzle over parsley and tomatoes on plates of fresh salad. Piping-hot pots of Turkish coffee pair with flaky, honey-drizzled pastries to cap off meals as sweetly as donning a bowler hat filled with pudding.

Adhering to strict kashrut standards, Milky Café's kosher cooks craft dishes made with Cholov Yisroel–certified dairy products and baked in accordance to Pas Yisroel rules. Hearty omelets and buttery belgian waffles usher in mornings, warming grills for future meals of panko-crusted portobello caps and salmon teriyaki. Mozzarella and parmesan cheeses sprinkle atop pasta dishes, and butter and honey silan shower crispy fatut pastries. Welcoming wooden tables scatter across the dining room’s smooth tile floors, where cheerful lighting, sunny orange tones, and an absence of haunted grandfather clocks lend meals a homey ambiance.

In 1991, tired of sating their late night delivery cravings with pizza, University of Florida pals Matt Friedman and Adam Scott concocted an alternative snack in their frat house's kitchen. Many hours and tweaked sauce recipes later, the duo dispensed their brand of buffalo wings to the university’s students, selling out their stock in the first two nights. Since relocating from the frat house to its two original Gainesville storefronts, Wing Zone has opened nearly 100 locations nationwide, supplying wing lovers with boneless bites slathered in 15 award-winning flavors, including nuclear habanero, garlic parm, and blue buffalo. Three of the pair’s sauces have garnered awards at the National Buffalo Wing Festival, which recently inducted Adam and Scott into the Buffalo Wing “Hall of Flame,” where they share reigniting duty every time a strong breeze extinguishes its symbolic eternal flame.

Within the tropical green walls of La Parrilla Rotisserie & Grill, cooks caringly squeeze lemon and lime wedges over fresh shrimp and octopus morsels before passing the plates off to servers who run the tangy ceviche to awaiting diners. The cooks then turn toward their flame grill where they flay tender pork to join with juicy whole chickens that they slid off the rotisserie only moments ago. Their traditional Peruvian and Dominican dishes usually hit the table alongside fluffy yellow rice, plantains, and garlic potatoes.