Keeping one secret can be challenging for some, but the chefs who brew Chez Porky's housemade barbecue sauce have to keep at least 25. That's how many ingredients go into the signature marinade—one of nine memorable sauces on the menu. Another popular and equally guarded recipe yields the sweet-and-sour raspberry sauce, which decorates helpings of wings and skewered, bacon-wrapped shrimp. The jamaican jerk sauce, meanwhile, bespeaks the staff’s talent for mingling tropical spices. They channel this skill set to produce plates of farm-raised new zealand mussels—prepped with Cajun-spiced butter—and to stir up zesty bowls of caribbean coconut soup. Even steaks benefit from their sauce expertise; the bourbon street new york strip steak, for example, basks in a bourbon-rosemary-teriyaki mixture.
The kitchen has been coating entrees in tangy house flavors since 1985. Cooks refrain from freezing any of their seafood or meat and instead offer cool refreshment in the form of domestic and imported bottles of beer that patrons can stuff up their sleeves. They also cater meals for any type of special event, transporting pans of gumbo, smoked sausage, and barbecue pork to parties both big and small.
Christina's Café satiates rumbling stomachs with a hearty menu populated with classic Greek and Italian dishes. Start up the tummy tambourines with a ringing round of fresh fried calamari ($9) before moving on to a main-course chorus of a gyro platter, topped with sliced ground beef, lamb, tzatziki sauce, salad, rice, and homemade pita bread ($15). Meat teeth find satiety with a beef kebab, forged with marinated filet mignon, peppers, and onions ($18). Diners can also enjoy fresh Italian cuisine without having to slingshot meatballs over the Mediterranean with dishes such as seafood ravioli ($16), chicken marsala ($16), and chicken parmigiana ($16).
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.
TV stars and pop-rock paragons The Monkees have tickled eardrums and enchanted fans with catchy melodies and clever, sophisticated songwriting for four decades. Celebrating the 45th anniversary of the band's genesis, three of the original four Monkees—Davy Jones, Mickey Dolenz, and Peter Tork—have reunited for the first time in a decade to resurrect such hits as "I'm a Believer," "Last Train to Clarksville," and "Daydream Believer," as well as tunes from their cult-classic film Head. Like a scratch-and-sniff oil painting, the evening promises to be a multisensory experience, as a mélange of Monkees covers, rarely heard tunes, and video clips weaves a pre- and post-performance tapestry of entertainment.
For more than three decades, Cypress Nook Restaurant's owners Isle Wenttengel and Michael Gerike haven't changed much. Adhering to old-world traditions with a menu of rustic Bavarian cuisine, they still maintain their restaurant inside an old stucco house, exemplifying the kind of cozy familiarity apparent everywhere, from lacey curtains to plates of frankfurters. During evenings, the dinner menu catalogs handcrafted spaetzle, knockwurst with German potato salad and kraut, and slices of homemade key lime pie.
A shroud of fog surrounds Nitro Ice Cream & Frozen Yogurt's staff members, who employ chilly liquid nitrogen to concoct smooth and thick custom treats in a futuristic-themed setting. The creamery—recently featured in the New York Daily News—invites clientele to experiment with combinations and invent vaccines against brain freeze using a wide range of flavors, colorings, and an unlimited supply of mix-ins. The process begins by choosing a base ice-cream flavor such as vanilla, chocolate, or mint, which can be prepared from soymilk, non-fat yogurt, organic ingredients, or sorbet. After choosing the coloring and mix-ins—which include oreos, Kit Kat bars, and gummy bears—the mad doctors transmute the ingredients into a creamy mélange with an industrial blender and a liberal application of liquid nitrogen, all the while shrouded in a safe-yet-spooky fog. Visitors can also expand their palate without stretching out their tongue by tasting eclectic fixtures such as the Bacon 'n Eggs—a nutritious breakfast of bacon ice cream and a candy gummy egg.