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.
Roast pork, baked chicken, and garlicky shrimp vie for top billing at Bella Cuban Restaurant, a casual eatery serving the authentic eats of Cuba for lunch and dinner. Chefs also assemble sandwiches, such as the classic meat-and-pickled Cubano or steak sandwiches topped with caramelized onions and mayo, served on crispy bread and a CD of rhumba dances. The drink list includes domestic and imported beers, sangria, and Cuban coffee.
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.