Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.
Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
Anthony DeMaio and Domenick Falcione's culinary venture, Mojo, reflects the partners' shared ideology of providing a feast for all the senses. When Falcione isn't busy festooning the dining room's walls with his abstract mixed-media artwork, he dons an executive-chef hat and concocts the restaurant's menu of inventive international cuisine. In an interview with the Sun Sentinel, he describes his approach to art and cooking: "I believe food is a feast for your senses, eyes, nose, taste buds and your soul. For plate presentation, I use the colors and positioning of the food, which is similar to when I paint on the canvas."
Falcione creates these aesthetically pleasing dishes with organic grains and vegetables, Lock Duart salmon, free-range chicken, and local, seasonal ingredients. His entrees blend French, Italian, and Asian flavors and preparations, and his housemade desserts include the popular flourless chocolate-espresso torte.
His passion for beauty is also apparent when examining Mojo's sleek, ultramodern décor. Once guests enter the restaurant's stainless-steel doors, they're surrounded by crisp, white tables and chairs, striped teal banquettes, white orchids, and chandeliers adorned with rows of peacock feathers.
Shooters Waterfront Cafe USA showcases vistas of the intracoastal waterway as servers ferry plates of fresh seafood, burgers, and sandwiches to outdoor tables. Boat docking with valet assistance allows diners to pull up to the waterfront eatery after a day spent negotiating record deals with musically gifted whales. Shooters serves drinks on an outdoor patio, while their swimming pool allows guests to mimic those musical whales. On the weekends, a raw-food bar lures seafood lovers with fresh-caught oysters, clams, shrimp, and crab legs.
It took the owners of Vino DeSantis six months to find the right setting to host their vino emporium. Their diligence paid off. Today, their Coral Springs location houses more than 1,200 different varieties in a combination shop and tasting room lit by a warm, incandescent glow. The shop is also home to an Enomatic wine system, a space-age wine-delivery device that can hold 72 bottles of wine and automatically dispense 1-, 2-, or 4-ounce servings of that day’s offerings. With no more machines to install or fixtures to set up, the staff is now free to build the community’s knowledge of wine during tastings augmented by complimentary cheeses, breads, and compliments.