The burnt-orange walls of Parrillada el Gaucho echo the welcoming heat of the grills in the kitchen. There, steaks acquire charred stripes before they reach diners in several cuts, from rib eye to T-bone. Uruguayan-style parrillada meals layer impressive amounts of meats and garnishes on pans, often piling enough skewers of shrimp and crisp sausages for two. This traditional South American style of cooking typifies the warm, convivial venue, whose dining room is decorated with horseshoes and ranching artifacts. Though steaks remain its most popular offering, the menu also boasts entrees such as chicken parmesan and custom-mixed pastas, with housemade flan to bring meals to an authentically sweet conclusion. Party packages, late hours, and Friday-night musical performances conspire with tender bites, luring festive groups to tables without coaxing trails of confetti.
The more than 100 dishes on Yummy Asian Grill’s menu span the culinary traditions of China, Japan, and Thailand. The menu's sections are broken up by protein, ranging from general tso chicken and cashew beef to thai green-curry shrimp and mu shu pork. On the sushi front, the signature Diana roll combines spicy tuna, cucumber, cream cheese, spicy mayo, and tempura flakes in a cylinder of rice packed tighter than a sleeping bag rolled by a Boy Scout who's just had his first cup of coffee. Sushi chefs also whip up the fried-bagel roll, stuffed with salmon, cream cheese, and scallions in a sheet of seaweed, then deep-fry the ensemble for a crispy shell.
Drawing inspiration from South American cuisine, the cooks at Che Pibe Grill roast hearty meats such as new york strip steaks, short ribs, and pork kebabs over an open flame. The Sun Sentinel also praised their "light and flaky" empanadas for "devilishly generous portions of shredded chicken or ground beef" in a 2007 review. But the chefs have even more tricks up their sleeves—they incorporate Italian influences into dishes such as marinara-sauced pastas and homemade tiramisu.
In the casual dining room, waiters pass these and other menu items onto tables illuminated by cylindrical pendant lamps. Opposite the seating, a countertop dominates the space with its polished granite surface and constant demands that staffers shine its mosaic tiles.
Sushi N Thai, which is open daily, brims with staff ready to adorn tables with steaming dishes of crispy, sauce-slathered thai duck ($17) or other classic Thai or Japanese dishes from its extensive dinner menu. The Beauty and the Beast roll ($10) sets tuna and eel, the star-crossed lovers of the marine world, in an ensemble of scallions, avocado, asparagus, and masago. Drunken noodles ($12) sway eaters into the slippery embrace of mixed vegetables, basil, and rice noodles sautéed with egg, and the kake udon ($10) dunks broccoli and black mushrooms in a hot bath of japanese wheat noodles. Thai curries ($13–$17), like traffic lights in heaven, can be summoned in red, green, or yellow varieties at the customer's whim.
Even when a pizza is covered in vegetables, it's difficult to create a healthy dish, but EJ Martinez is out to change that. Working with a nutritionist, he designed Power Pizzeria's menu to put a healthy twist on an old favorite. As each pizza is carefully crafted, the process begins by infusing the dough with whey protein. The mozzarella used is part-skim, and healthy toppings such as crisp veggies and turkey meatballs offer healthy alternatives to this year's trend of sausage crusts. In addition to a menu of health-conscious pizzas, Power Pizzeria also dishes out fresh salads, wraps, and multi-grain pasta dishes.