At Primavera, executive chef Giacomo celebrates the cuisine of his native Italy with a menu of mouthwateringly authentic northern-Italian treats. Like a cuckoo clock that runs on ethanol, the appetizing bill of fare combines contemporary influences with Old-World traditions, dishing out house-made pasta and tender veal cutlets served alongside fresh catches of the day and wholesome risottos. Tender veal chops and colorful salads arrive tableside amid the relaxing ambiance of the rustic, cream-colored walls, or guests can mingle over glasses of flavorful wine at the full-service bar. In addition to gracing tables with delicious spreads, Primavera's helpful chefs impart their culinary techniques with occasional cooking classes—two-hour demostrations that prep students to prepare light meals, glean understanding of wine pairings, and add realism to imaginary garden parties.
Bejeweled sombreros hang from Tequila Sunrise’s ceiling, their gems glinting next to strands of hanging lights. In keeping with this flashy, festive atmosphere, bartenders dole out award-winning margaritas, which are blended from freshly squeezed sour mix and served in glasses that dwarf the circumference of their customers’ heads. Though Tequila Sunrise specializes in libations, it doesn’t shirk cuisine: chefs sauté fresh seafood in Mexican spices and drizzle tender chunks of meat with homemade sauces. Their dedication to high-quality, fresh ingredients helped earn the eatery its spot as one of 2011’s best Mexican restaurants in South Florida, a poll determined by Local 10 viewers and one guacamole-obsessed Magic 8 ball.
Offering casual dining and a scenic beachside atmosphere, Aruba Beach Café's chef Christopher Nealon whips up a plethora of fresh seafood dishes and other mouthwatering eats. Drop by to enjoy a beach tini or beer, soak up the breezy vibe, and dine on a wide selection of menu items. Fill up with a seafood quesadilla ($13.99), sesame crusted salmon ($19.99), baked crock of escargots ($7.99), or coconut fried shrimp ($11.99) and bask in the post-meal glow like a well-fed shark hammock-lounging beside a bioluminescent squid.
It's pretty easy to peg 101 Ocean as a seafood joint. There's its beachside location—just 50 yards from the shore and fishing pier—and its raw bar loaded with lobster tail, Blue Point oysters, and P.E.I. mussels. Plus, more than half of the eatery's dinnertime entrees, such as plantain-crusted grouper and sesame-seared ahi tuna, spotlight fresh seafood. But 101's culinary team doesn't just stay ocean-locked: its menu also incorporates Italian and American flavors, from flatbreads with wild mushroom purée to Kobe burgers with caramelized spanish onions.
Cooks hang up their spatulas at midnight every evening, but 101 Ocean's bartenders keep at it until 2 a.m., pouring wine from an extensive list and serving a dozen draft beers chilled to a maximum of 34 degrees. For guests craving something stronger, they can even craft frozen drinks such as the Miami Vice, a piña colada layered with a signature blend of rum and fruit-flavored liquors.
The hardworking bartenders man an indoor/outdoor bar that's equipped with flat-screen TVs, which broadcast all the latest sports games and home videos of the referees' vacations. Though tucked away from the outdoor area's stunning beach views, the restaurant's interior creates its own maritime wonderland with help from a stunning waterfall and a massive fish tank.
Winners Take & Bake Pizza makes every kind of pizza you can image. The staff crafts a fresh dough pizza on a disposable bakeable tray, and you bake the pizza within 24 hours of purchase. Instead of slathering pizza in the traditional tomato sauce, diner can feel free to experiment with a pie covered in olive oil and mozzarella, buffalo sauce and black olives, or creamy garlic herb sauce and salami. The possibilities are as varied as one's tastebuds can handle. For those who can?t decide whether to layer pies with three types of olives or pineapple and provolone, the restaurant?s offer predetermined pies. Options include everything from an Italian combo with six different meats to a blue cheese bacon burger pizza that?ll challenge any preconceived notions about what fast food looks like. Sandwiches and salads are also available, with offerings of tuna melt panini, salami and cheese subs, and chicken caesar salads.
Led by the experienced executive chef Joyce Cimiotti, Chef and a Baker's culinary experts—who are trained in both the culinary arts and patisserie and baking—plate mouthwatering meals for catered occasions. Delectable hors d’oeuvres, filet mignon, and opulent cakes conga line through events such as weddings, corporate outings, and window-washing conventions. Small bites such as deviled eggs, mint skewers, and assorted mini quiches prime bellies for entrees including fresh bay scallops and new york strip steak. The chefs flaunt their baking prowess with an online dessert shop to supplement gatherings with decadent cakes, traditional pies, and artfully topped mini cheesecakes. To spread their love and knowledge of fine cuisine to the masses, the chefs host a varied schedule of three-hour cooking classes.