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.
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.
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.
Serving a full, colossal menu from 7 a.m.–11 p.m. daily, Hot Stuff Grille lavishes walk-up and drive-thru diners with burgers, hot dogs, wings, breakfasts, and more in a convivial atmosphere. Sweet-corn nuggets ($2.99) or a side of sweet-potato wedges with marshmallow fluff ($3.99) give nibblesome cravings a sound wallop. A 1-pound double-beef hamburger ($7.99) or quarter-pound 10-inch beef hot dog ($3.99) performs balletic lifts of a wide variety of topping options and a salmon burger comes topped with peach-mango salsa ($5.99). Guests can wash down eats with one of nearly 50 canned beverages ($1), young-coconut water ($1.59), or a 20-ounce bottle of Gatorade ($1.99) before capping off meals with fried-banana caramel cheesecake ($3.99), chocolate lava cake ($3.99), or another dessert of the day. The eatery's front porch boasts free WiFi so epicureans can live-blog about the meal, proving your love for hamburgers in a way that naming your first child Hamburger never could.