Dried blossoms lean against crystal vases on white tablecloths; ornate chandeliers bathe the high-ceilinged hall in an amber glow; and scents of fenugreek, cumin, and other spices from northern and southern Indian recipes waft from Madras Exotic Indian Cuisine kitchen. The cooking staff bakes tandoori chicken, lamb, and vegetables in an authentic clay tandoor oven, and trains vegetables to assume formations atop flavored basmati-rice platters in the biryani tradition. Chefs also prepare meals to halal standards, and craft additional culinary fusions with Desi Chinese dishes. The culinary crew can pair mains with an array of sides such as six varieties of fresh-baked naan and other breads, and serve desserts in brass, footed vessels for a more delicious finale than samosa-shaped fireworks. Chefs lay out a wider range of their creations at Sunday buffets, when heated chrome containers perched atop linen-draped tables hold steaming meats, seafood, and vegetarian stews.
It can be difficult to track where your produce is coming from when it’s often exchanged between far-flung middlemen and carried inside food trucks used to transport commando teams. The Urban Farmer attempts to simplify that supply chain for Broward Country, connecting eaters to the land and helping to expand the slow-food movement with an urban farm and education center. More than 10,000 veggie plants stretch upwards from their vertical hydroponic system, waiting to be displayed to visitors and sold at a monthly Green Market. The [CSA program] http://gr.pn/IPqYVe) blends Urban Farmer produce with crops from trusted Florida farms, with all produce clearly identified so recipients know exactly where their food comes from. The Urban Farmer also sells products such as Earthbox and vertical gardening kits that facilitate backyard gardening and encourage home farmers to learn their tomatoes’ favorite bedtime stories.
Restaurateur Pat Galuppi and his son Grant bring their experience working at a tavern and sports bar to their current stint helming Galuppi's, the restaurant for a neighboring Pompano Beach golf course. Next to a sparkling lake marked by fountains and views of the course, the restaurant is well poised to delight at least two senses—in the foreground of that resplendent scenery, a menu of steaks, seafood, sandwiches, and salads presents taste buds with many savory options. Additionally, the eatery's Sunday brunch offers a meat-carving station, waffles, and maple-syrup sprinklers, though corresponding maple-syrup slip 'n' slides don't work so well. Meanwhile, a legion of 11 high-definition TVs broadcasts various sporting affairs from the bar, whereas 10 LCD screens accompany the outdoor patio. A holiday schedule catalogs occasion-specific revelries.
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.
Rocket Pizza and Pasta’s dedicated dough slingers zap away hunger pangs with an extensive menu of Italian favorites. Diners can go it alone with a pasta entree such as jumbo stuffed shells with marinara and mozzarella ($9.99) or bribe an entire quintet of space mercenaries with a family-size carryout portion of spaghetti and meatballs, served with a large dinner salad and cheesy bread ($31.99). Weary rocketeers fuel up with the tuscan steak—a tender filet mignon grilled with olive oil and black pepper, smothered beneath a mushroom brandy sauce and parmesan cheese ($14.99 for a single portion)—as choosy chewers craft the perfect pie, selecting from three crusts, three sauces, seven cheeses, and 22 toppings, including sliced steak and fresh spinach ($10.99 for a large cheese; $1.75 for each additional topping).
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.