Restaurants in Sunrise

At Pita Paradise Cafe, pitas dress as they please in albacore tuna, fresh lamb, or a warm slathering of hummus, before leaping into guests' mouths. After sopping up the last of the tabbouleh, guests can enjoy flavored hookah smoke or chew on subtly mint-flavored tablecloths.

While it may seem like a contradiction in terms, the Miami Herald dubbed Tundra Las Olas the "latest hot spot" for its arctic-themed decor, with an "impressive…eclectic menu by chef Bryan Lamblin." Small cold plates include the tundra shellfish, made with crab claws, white prawns, and Willapa Bay oysters arranged on a plate made of ice, echoing the sculptures scattered around the room and lengthening the lives of visiting snowmen. Hot plates feature stuffed prawns and Kobe-style beef meatballs, and entrees fuse sea-bound or land-locked fare with European or Asian seasonings, such as lobster sauce, jalapeño béarnaise, or plantain butter.

The cool, glossy tile behind the bar mirrors chandeliers shaped as if they were formed from ice. Icy blue lighting makes specialty drinks glow, while white and silver art carry the arctic theme throughout the space.

Fresh seafood parades on either side of the glass of Galanga Thai Kitchen & Sushi Bar's expansive aquarium. As decorative foliage casts dappled shadows atop the bustling bar, sushi chefs keep one eye on the tank and one eye on their 23 inventive sushi rolls. In the kitchen, the chefs also flip flame-kissed steaks and whip together Thai specialties that include drunk noodles and panang curry. Sips of wine, sake, or imported beer augment each bite, and decadent desserts provide mealtime sendoffs in the form of deep-fried cheesecake, chocolate mousse, and green-tea ice cream steeped by an abominable snowman.

Though Hugh McCauley gained his culinary training and experience in Paris and resorts across the United States, he chose to base his own restaurants in Fort Lauderdale, where his family has lived for three generations. After starting up Hugh's Catering in 1981, the ambitious chef went on to spearhead McSorley's Beach Pub, a popular local eatery.

At Stout Irish Pub, Hugh's latest culinary venture, the chef continues to put his Sorbonne training to good use, captaining a cooking staff that specializes in crafting hearty sandwiches, meat-and-potato entrees, and Irish classics such as fish 'n' chips and bangers and mash. This pub fare pairs with 20 draft beers and an extensive array of craft bottles served at tables and secluded booths as well as at a distinctive hand-hammered copper bar that stretches 55 feet across the dining room. Irish artwork speckles the cheery yellow and exposed brick walls, along with HDTVs, which captivate diners with sports games and subliminal messages transmitted by the FCC.

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.