Restaurants in Oakland Park

The grill doyens at Commercial Point Cafe have made whipping up classic American eats a tradition of more than 25 years, anchoring plates with fresh ingredients during breakfast and lunch. Their selection of early-morning eats

Chefs at Irie Isle, which has garnered the Best Jamaican Restaurant twice by the Miami New Times, uphold the Caribbean’s culinary traditions with Jamaican curries and heaping platters of stewed proteins steeped in spices. Meats roast over an open flame while soaking up flavor and deciphering smoke signals, and tropical fish stew in house-made sauces. The cheerful, pastel-hued eatery also hosts occasional cultural events that spotlight local Jamaican luminaries.

From a distance, it looks like a scoop of pistachio ice cream or a very large lime. But up close, it's clear that the sphere's green skin is actually a layer of thinly sliced avocado, which conceals a savory lump of snow crab, eel, and sushi rice. A union of artistic presentation and fine ingredients, this dish—called the Green Apple—embodies the creative approach of Fusionarie Japanese Signature's chefs, who craft sushi delicacies from seafood delivered fresh daily. At their kitchen inside Royal Palm Place, house-made mango sauce, wasabi aioli, and other garnishes douse house signature sushi rolls as teriyaki and tonkatsu entrees crisp atop grills and stoves. The eatery's décor echoes the chefs' commitment to presentation, as lantern-like lights illuminate Japanese statuary and the grain of hardwood floors and furnishings.

Yakitori Sake House's Japanese lounge conjures a modern glimpse of the East with an artful menu of sushi and char-grilled entrees presented amid diffused neon lighting and dark woods. Classic hints of history, such as three samurai swords glimmering on a stand, catch diners' eyes as they settle in near a variegated brick wall rising from a long ebony-hued bench. At a sushi bar underlit with chartreuse light and illuminated from above by primary-colored glass lamps, chefs transform fresh ingredients into works of art with classic and specialty rolls. A moon roll packs tuna, crab, and jalapeño, whereas the pearl roll wraps soy paper around a core of shrimp tempura and salmon. Meanwhile, grills waft aromas of the restaurant’s signature creations, yakitori, which season and spear vegetables and meat such as quail eggs, pork belly, and alligator on bamboo skewers. Libations from a full bar and a lengthy list of sakes meld with the flavors of the fare, letting customers wash down each bite in a more efficient manner than wrapping their mouths around an open fire hydrant.

Adhering to strict kashrut standards, Milky Café's kosher cooks craft dishes made with Cholov Yisroel–certified dairy products and baked in accordance to Pas Yisroel rules. Hearty omelets and buttery belgian waffles usher in mornings, warming grills for future meals of panko-crusted portobello caps and salmon teriyaki. Mozzarella and parmesan cheeses sprinkle atop pasta dishes, and butter and honey silan shower crispy fatut pastries. Welcoming wooden tables scatter across the dining room’s smooth tile floors, where cheerful lighting, sunny orange tones, and an absence of haunted grandfather clocks lend meals a homey ambiance.

In 1991, tired of sating their late night delivery cravings with pizza, University of Florida pals Matt Friedman and Adam Scott concocted an alternative snack in their frat house's kitchen. Many hours and tweaked sauce recipes later, the duo dispensed their brand of buffalo wings to the university’s students, selling out their stock in the first two nights. Since relocating from the frat house to its two original Gainesville storefronts, Wing Zone has opened nearly 100 locations nationwide, supplying wing lovers with boneless bites slathered in 15 award-winning flavors, including nuclear habanero, garlic parm, and blue buffalo. Three of the pair’s sauces have garnered awards at the National Buffalo Wing Festival, which recently inducted Adam and Scott into the Buffalo Wing “Hall of Flame,” where they share reigniting duty every time a strong breeze extinguishes its symbolic eternal flame.