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.
The roots of the eclectic menu at The Rusty Hook Tavern can be traced back to the chef and proprietor, who boasts an eclectic history himself. Born in Senegal, West Africa, Nader "Ned" Jaouhar spent his childhood in Paris before eventually moving to the US as a teen, where he studied culinary arts at the Art Institute of Fort Lauderdale. After graduating, he drew upon his childhood experiences and found success in the world of French cuisine?but that's just one of the international influences that can be found on the menu at Rusty Hook. House specialties include flounder encrusted in almond flour and drizzled with lemon-caper sauce, and a made-to-order rib eye with a smoked sea-salt rub.
Flavors of Italy and Peru form a mouthwatering marriage within Nonna’s kitchen where chefs conjure platefuls of both countries’ signature dishes. They entangle homemade pastas with meatballs and sausage, slather marinara over tender slices of veal or eggplant, and sear up thick pork chops and sirloin steaks. On the Peruvian half of menu, the spotlight shines on seafood-bejeweled stir-fries, citrusy ceviches, and hearty chicken and pepper stew. The restaurant also caters to on-the-go diners and proud computer owners with online ordering for pickup and delivery.
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.