Solo Mexican Cantina isn’t owner Lirim Jacobi’s first attempt at opening a restaurant. Actually, he has spent the past 30 years establishing well-received eateries. With this kind of pedigree, it's no surprise that Solo Mexican Cantina hits all the right notes when it comes to trend, yet casual dining—from the dimly lit dining room festooned with geometric décor and pops of bright color to the perfectly concise menu crafted by celebrity chef Carlos Badaraco Herrmann and Executive Chef Greg Backman.
The duo puts a gourmet twist on traditional Mexican cuisine, crowning tacos with shreds of sweet plantains and transforming run-of-the-mill guacamole into spicy avocado aioli. The chefs also whip up a gluten-free menu as well as margaritas by the glass, pitcher, and claw-foot bathtub. These south-of-the-border flavors help enhance the eatery's already-festive atmosphere, as do happy hours and live entertainment.
Taylor Made Café's health-conscious epicures assemble a menu of light café fare without the use of high-fructose corn syrup, hydrogenated oils, fillers, or hormones. A choice of mixed greens or low-calorie wraps awaits lunchers, with concoctions such as The TMC Pick with turkey, veggies, and strawberries, or The Ten Goaler's mix of string beans, mandarin oranges, and crisp sesame-seed sticks. Bags of chips add enough crunch to finally win the attention of your crush, while a choice of a house-made protein bar provides tasty muscle-building bricks. Chewy cookies eliminate the oxymoronic element of a healthy dessert by using applesauce in place of butter.
The aroma of slow-simmering caramel and chocolate wafts through Hoffman’s Chocolate’s Greenacres headquarters. To demystify its origins, the shop’s chocolatiers have outfitted their kitchen with observation windows, granting customers the chance to admire their delicate handiwork and holiday helper subcontractors. They meticulously lace European truffles with chocolate drizzles, and dunk cherries and pretzels in milk and dark chocolate. This devotion to small batches of handmade treats extends back to the 1970s, when founder Paul Hoffman began peddling treats out of his small Lake Worth chocolate shop. Over the decades, chocolatiers have expanded the bakery’s repertoire to include whimsical confections such as enormous fortune cookies and seasonal treats.
At Jordan's Steak Bistro, you don't have to wait for the main course to get your beef fix. The first dish on the menu is an appetizer of beef carpaccio with thinly shaved tenderloin, which sets the tone for an elegant selection of dishes that includes hand-picked oysters and duck breast drizzled in orange teriyaki sauce. Of course, steaks are the highlight of the menu, ranging from a petite 6-ounce Jackman Ranch filet to an 18-ounce bone-in rib eye that some diners have reported is big enough for two people or one really hungry Santa. Though it is a steakhouse, Jordan's isn't looking to leave anyone out?the menu also includes meat-free dishes such as a chilled vegan terrine with tofu, olives, and spinach.
With Polo West's polo fields and golf course rolled out around them, players put their feet up between games and nosh at Polo West Cantina. The menu changes weekly, but it's always imbued with Latin flavor. Corona-battered fish, deep-fried crab cakes, melted cheese with tortillas and guacamole, and bacon-and-blue-cheese burgers are just a few of the dishes you might find. Sauces abound—look for Argentinean chimichurri sauce for drizzling onto steaks, black-butter sauce for seasoning Mexico City–style mahi mahi, and chipotle sauce for heating up tacos or greasing up golf clubs.