When discussing the inspiration behind his love of cooking and hospitality with reporters from the Sun Sentinel, Michael Tatton credited his father, saying, “I was fascinated by all the people my father knew and the different foods he introduced us to.” Following in his dad’s footsteps, Michael opened Thai Spice more than two decades ago at the young age of 19. Today, Michael continues to captain the restaurant, which The American Academy of Hospitality Sciences honored with the prestigious Five Star Diamond Award for excellence in cuisine and impeccable service.
Deep in the kitchen, Michael and his chefs place innovative spins on traditional Thai dishes using flavorful spices and premium seafood, meats, and vegetables delivered fresh daily. Pots of curries and tom yum soup simmer on the stoves, as lobster, duck, and Chilean sea bass sizzle in pans. Meanwhile, grills crackle with fine cuts of steak, and plump chickens roast over open fires.
Out in the dining room, tropical fish glide through the salt waters of towering tanks among swaying plants and colorful rocks. Blue lanterns dangle from the ceiling, casting a warm glow over white-clothed tables and intimate booths. The walls feature exotic artwork depicting traditional Thailand scenes, from elephants raising their trunks to a businessman who went on a soul-searching trip to find his inner sassiness.
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.
Featured on WSVN's Style File, Crepeteria adds a touch of American flair to classic French cuisine with an eclectic menu of sweet and savory crêpes filled with fresh fruits, deli meats, or vegetables. Start mornings off right with the breakfast special, a crêpe-wrapped mélange of ham or bacon, egg, and melted swiss, or swap it for a sweet beginning by wrapping the wafer-thin pancake around vanilla ice cream or a bowl of cereal. The crêpe craftsmen also fold the delicate dough around an assortment of customer-chosen toppings, such as peanut butter and jelly, or sliced apples, raw honey, and melted brie, all of which may be washed down with fresh cups of hand-roasted, small batch Savannah's PERC coffee.
Oakland Park Subs lines rye bread, wraps, or white and wheat rolls with more than 25 classic sandwich combinations ranging from traditional corned beef to kraut-laden hot-dog subs. All-day breakfast options cover plates with cinnamon french toast, three-egg omelets, and stuffed breakfast sandwiches. With free delivery, patrons can enjoy a piping-hot sub handed off by a loyal delivery person or launched at high speed from Oakland’s delivery catapult.
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.
There are many words you could use to describe Checkers Old Munchen?"warm," "welcoming," and "boisterous" come to mind?but "quiet" certainly isn't one of them. The lively German watering hole resounds with oom-pah tunes and friendly chatter from open to close. Diners sit at weathered wooden tables, clinking massive boot-shaped steins and sharing plates of schnitzel. Cheerful servers command the full length of the bar, doling out pours from a selection of more than 30 German beers?from crisp pilsners to sweet hefeweizens to malty bocks.
In the kitchen, plump bratwurst sausages sizzle in pans, pots of goulash bubble on the stove, and hissing kettles whisper German fairy tales. It's in this bustling space that chef Andre Zanith whips up traditional German dishes lauded as brilliant recreations by the Broward Palm Beach New Times. Zanith's favorite dish on the menu is the wiener schnitzel?a tender veal cutlet sauteed in creamy lemon butter and topped with homemade gravy. Traditional sides include red cabbage, potato dumplings, and spaetzel noodles.