Restaurants in Pembroke Pines

Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.

In the bygone era of the saloon, few cowboys got to munch on endives stuffed with crabmeat and cilantro. And though The Lost & Found Saloon bears old-fashioned decor—a long wooden bar, rustic tables, and a wagon wheel converted into a ceiling light—visitors aren't confined to period eats. Instead, they bite into marinated eggplant with three melted cheeses or grilled shrimp with sage and thyme. Chipotle is a favorite seasoning, flavoring burgers, salads, mahi mahi, and even tofu melts. For breakfast, diners enjoy scrambles and omelets made with eggs from free-roaming hens. The rest of the day, sips of cold beer offset the heat from dabs of various hot sauces, including a house blend made with real chunks of house.

Part seafood grill, part fish market, Don Camaron Seafood Grill Restaurant is completely dedicated to fresh fish. At the market, the knowledgeable staff assists guests with selections of domestic fish and crustaceans such as grouper, red snapper, and, when in season, Florida lobster and stone crabs. Likewise, the grill's chefs prepare a wide range of seafood-oriented dishes, ranging from shrimp alfredo to ceviche to salmon. For its presence at the Miami Marlins' stadium, Don Camaron's fruit of the sea has even been spotlighted by Forbes, the first fish to be lauded by the financial magazine since Jaws made $470 million at the box office.

There are more than wails of electric guitars and slot machines filling the air of Seminole Hard Rock Hotel & Casino. Bongos Cuban Café is known for its sumptuous food—the eatery won the Pat LaFrieda award for Best Lechon at the South Beach Wine & Food Festival Swine & Wine Event in 2013. Aromas of beef, grilled chicken, and sautéed seafood waft from Bongos Cuban Café, where chefs satisfy diners' hunger pangs with authentic Old Havana dishes served in a lively tropical atmosphere. Cuts of skirt steak paired with chimichurri sauce and savory shrimp in a homemade Cuban-style criolla sauce draw diners to leave the poker table for the dinner table. Side dishes of black beans and plantain chips with Cuban mojo complement the flavors of shredded chicken breasts with grilled onions. For a truly authentic meal experience, diners can pair their entrees with crisp mojitos flavored with mint and sugarcane.

Situated at the threshold of the historic Anglin’s Fishing Pier, Anglins Beach Cafe gives way to a sun-drenched, 975-foot-long boardwalk that bustles with anglers and sightseers from dawn to dusk. Outdoor diners are afforded panoramic views of the Atlantic Ocean, and the restaurant's interior proves no less idyllic: shaded booths abut the pier rails, and in the dining room, green tiles echo the hues of sea foam crashing against the shore. Considering that Anglins Beach Cafe is entrenched in the natural environment, it makes sense that its proprietors should take strides to preserve it. To that end, chefs draw upon organic greens, fruits, dairy products, craft beers, and wine, and pack leftovers and stowaway mermen in 100% biodegradable boxes.

Inspired by Brazilian gaucho—or cowboy—style of cooking meats, the owners and chefs of Brazaviva Churrascaria opened their restaurant and devoted its menu of endless dishes to the Old-World grilling method. As the restaurant describes it, the wayfaring gauchos roamed the expansive grasslands of Brazil's Rio Grande do Sul, skewering their meat dinners and roasting them over a fiery pit, before carving off thin slices to be shared around the fire.

Holding true to that tradition, the eatery's expert carvers bring skewers of fire-roasted beef, pork, lamb, chicken, and sausage tableside to pile plates high. Guests eat as much as they like, using a card that is green on one side and red on the other to indicate to the friendly staff carvers to keep the feast flowing, or to take a moment's savoring pause. Whatever belly room is left over after all cards go red calls for filling up with one of the eatery's unique desserts that swirl South American flavors such as passion fruit and papaya into rich smoothies and mousses. A collection of fine wines selected specially to compliment the charred flavors of the meats is available to complete the experience.