If it lives in the ocean, there's a good chance The Whale Raw Bar and Fish House serves it on its menu. From dolphin to lobster and shrimp to clams the chefs prepare a spread of fresh seafood, including a full raw bar and entrees that come in the form of sandwiches, tacos, and fajitas. The interior of the dining area makes for a fitting accomplice to the menu's selection, with lobster and crab traps on display and a stuffed orca whale suspended from the ceiling. Outside, patio dining enhances meals with lakeside breezes.
Shrimp scampi, shrimp risotto, double fried shrimp, shrimp salad?Fernando Perri knows shrimp. In Brazil, his first restaurant, Vivendo de Camar?o, grew to 180 locations. So, like a good-luck talisman, Shrimp House??his first foray in the U.S.??bears the English translation of the same name. In addition to the dishes above, his team subs shrimp into familiar favorites, such as stroganoff and parmigiana, and crafts Brazilian classics. The shrimp rissole bears a strong resemblance to empanadas, and does a stellar imitation of its laugh, while a creamy sauce of tomatoes, coconut milk, and parsley smothers the shrimp moqueca. Soon, visitors may also enjoy happy hour specials in the upcoming outdoor seating area.
Situated in the Lighthouse Cove Resort—just a cool breeze and a warm beach away from the Atlantic—Seaside Grill brings natives and vacationers together over plates of fresh-from-the-sea Floridian fare. Executive chef Sharif Thomas whips up broiled lobster tails and Gulf shrimp scampi served over linguini, which doubles as a mermaid wig. After digging into chef-made desserts and downing a few frosty beers, diners can set messages adrift in the Atlantic inside pint glasses.
Drawing from 35 years of industry experience, Jake Stone Crab's owner David Leschen captains a crew of chefs who whip up gourmet surf 'n' turf dishes that have enticed the taste buds of a Sun Sentinel reporter. The chefs roll out an array of seafood specialties and premium steaks as ovens turn out daily-baked breads and pastries. The crack of the restaurant's signature stone crab claws resounds throughout the place until the season's end on May 15, when lobster and king crab take their place as the restaurant's star entrees.
Seafood feasts are set in the elegant dining room, in which sunlight filters through billowing curtains onto white-clothed tables. Outside, tables stretch out across the expansive patio, shaded by awnings and cloth umbrellas. Cushy, upholstered patio furniture and an absence of sobbing families of crab make for comfortable al fresco dining.
Baba's far-reaching menu abounds with simple seafood-based fare, such as the fried shrimp and clam basket or thai chili sweet 'n' spicy rock shrimp ($9.99 each). Or choose from a series of spa platters for health-conscious diners, in which a choice of shrimp, salmon, tuna, dolphin, or snapper is served alongside broccoli and coconut couscous ($11 each). A variety of salads, soups, and sandwiches round out the menu and please any landlubbers who snuck in with the crew.
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.