The fine-fingered beefsmiths at White Crescent Burgers have been crafting a delectable menu of fast, fresh foodstuffs since 1958. Quell a pintsize appetite with mini Moonies, slider-style burgers accented with onions, pickles, ketchup, and cheese ($1.49 each). The 8-ounce Half Moon hamburger satiates carnivorous appetites whether served plain ($5.09), with bacon ($5.89), or with cheese ($5.89), and the 4-ounce Western burger arrives with american cheese, barbecue sauce, crispy onions, and an original score by Ennio Morricone ($4.99). Like Abbot to a mustard-covered Costello, the Hebrew National kosher hot dog ($3.69) plays straight man to the ground rounds, providing an alternative all-beef option in frank form, and an order of wings ($7.99 for 10) flings palates skyward with soaring flavors such as honey, garlic, barbecue, or hot sauce.
A dining destination since 1950, Howley's Restaurant's extensive, eclectic menu of sandwiches, seafood, and American classics has hurdled it to local fame. Teams of diners set off on hunger-quelling quests equipped with salad or appetizers, such as crab cakes scuttling across a shore of field greens and fresh berries, or a spinach-and-goat-cheese salad flush with crisp apples and candied walnuts. Table conversation dwindles as diners train mouths on main-course entrees, including the beef brisket, surrounded by braised vegetables and mashed potatoes for a trifecta more winning than placing a bet on a thoroughbred horse in a drag race. The Baha blackened-ahi-tuna tacos blanket sushi-fresh ahi in corn-tortilla quilts, and a half-pound Black Angus burger dons fashionable toppings and cheese accessories. Diners chase food shots with a soda or tea from the drink menu.
Scattered pimento-like across the Boca Raton area, Mitch and Cory Shidlofsky's microcosmic Brooklyns serve teetering deli sandwiches and hearty breakfast fare. Every morning, diners tuck into 20 types of bagels, including egg, sunflower seed, pumpernickel, and marble, and slather them in cream-cheese flavors such as scallion, honey walnut, and strawberry. Sweeter options abound as well, including challah french toast, and Oreo pancakes that help children-at-heart relive their glory days when their heads were the size of cookies. Gloriously messy sandwiches star on the lunch menu—foremost among them the New Jersey sloppy joe, in which roast beef, corned beef, and turkey spill out from under russian dressing and coleslaw.
Listed on the National Register of Historic Places, Sundy House tempts diners with a menu of seasonal fusion cuisine served in an intimate indoor/outdoor dining area overlooking lush gardens. Appetizers, such as the pork belly seared with maple-soy glaze, tantalize taste buds, and crisp salads, including a toasted pistachio, heart of palm, and red-oak lettuce creation, can be glued to diners' faces to create seamless forest camouflage. A hefty entree of filet mignon arrives at tables emblazoned with grill marks and served alongside foie gras butter and a fingerling potato cake, and Mountain River wild-boar tenderloin accompanies a smattering of sautéed brussels sprout leaves and pickled apples. Diners can cleanse palates between bites, courses, or acts of a Shakespearean play with sips of red or white house wine.
When he was a kid, Dave Harmon would watch his mom make dinner. Little Dave was so attentive, and so interested in the way she sliced, diced, and saut?ed, that he swiftly developed culinary skills of his own. In fact, he was helping out in the kitchen before he even turned 5, the age when most spatula hands start growing in. Dave grew up to be a professional chef, and after working in other people's restaurants for more than 10 years, he finally opened his own: Super Dave's Diner. The eatery is a community-oriented space, and its menu reflects geographic pride in the form of signature Southern favorites: hickory-smoked ribs, cracked conch, and Louisiana-style fried catfish join the likes of George collard greens and from-scratch mac and cheese.
Pappas Restaurant's epicurean owners craft hearty meals from family recipes, which entice palates from a mouthwatering menu of traditional Greek and American dishes. Regional Greek specialties such as a flaky chopped-meat-and-eggplant moussaka ($9.95) square off in a fight for diners’ affection against italian vegetable lasagna ($9.95). Lunch-farers satiate stomachs with coleslaw- flanked corned beef and pastrami sandwiches ($8.95) or gyro platters ($7.95), which excite incisors more easily than a piñata made out of pita bread. Dinner-feasters can tuck into Hungarian goulash with tender beef, vegetables, and savory sauce over a noodle bed ($11.95).