Aromas of roasted garlic and basil waft from the warm ovens at Cafe Centro as chefs prepare a menu of Northern Italian seafood specialties. Beneath the dining area's rustic timber ceiling, servers deliver plates of fettuccine crowned with lobster and brandy cream sauce or fillets of grilled salmon, yellowtail snapper, and branzino. Other dishes include crusty calzones with soft, melting interiors and housemade desserts such as tiramisu. Wrought-iron chandeliers cast a warm glow over racks of bottles filled with fine wines and rolled parchment notes from the pirate who lives in the cellar.
When Dean Lavallee opened the first Park Avenue BBQ in 1988, he had one lofty mission in mind: to serve the best barbecue ever made. Despite the seemingly impossible nature of his goal, he and his team continue to rise to the challenge, dry-rubbing their meats to smoke and char-grill on-site. They use all-natural, grain-fed, domestic pork for their traditional and Carolina-style barbecue pork—pulled by hand—and only use fresh, never-frozen ribs that are smoked daily over hickory. As diners chow down on hearty homestyle sides, seafood platters, or buffalo wings tossed in one of six sauces, they can admire the dining room's pictures of their city's most prominent people, places, and robot mayors.
Park Avenue BBQ arranges their meats into fun, hearty dishes such as the Dempublican sandwich, which combines smoked pork and beef brisket separated only by cheese and bacon to create a sizeable sandwich that the team has dubbed "porkalicious". They whip up Funnybonz, which look and taste like miniature ribs, using tender, lean pork that's prepared by cooking up regular ribs beneath a shrink ray. In 2008, their dedication to each dish caused Cityvoter's users to name Park Avenue BBQ the best barbecue in town.
Even before starting up a fish joint, Ray Noonan was no stranger to seafood. The seasoned fisherman had spent years scouring Palm Beach waters, reeling in local fish of every size and color. Considering it a shame that so few local restaurants took advantage of the fertile seas that surrounded them, Ray opened a Palm Beach branch of The Tin Fish—a popular San Diego-based seafood chain with more than 13 eateries around the country.
Servers bustle about behind the counter of the cheerful restaurant's lower level, slinging cod tacos, lobster burritos, and fried-fish sandwiches. Guests perch at cushy red booths, sousing creamy clam chowder and crispy fried clams in squirts of sriracha and tabasco sauce. Bartenders in the restaurant's second-story bar, meanwhile, dole out drafts of beer, uncork bottles of international wines, and fold imaginative ingredients into a variety of specialty cocktails, including the Top of the Fish Tea, which was lauded by reporters from PB Pulse as "a top shelf variation on a mojito." The warm space is decorated with nautical knickknacks, including orange buoys, wooden oars, and watercolor pieces painted by local mermaids. Throughout the week, the lively spot hosts special events, including trivia nights and live music.
At Teddy's Wing Shack, diners can order jumbo chicken wings 80 different ways—grilled or fried, topped with one of 20 homemade dipping sauces, and served with house or blue cheese dressing on the side. There's also a full menu of burgers, sandwiches, and seafood specialties such as the jamaican jerk mahi-mahi sandwich. And to pair with their flavorful fare, the restaurant carries more than 40 beers—including local, Caribbean, and microbrewery favorites—served in a dining room with a large mural of palm trees.
New England–style fresh seafood items, such as smoked fish dip and lobster rolls, accompany blackened ribeye and gorgonzola chicken pasta to tables at Longboards. Inside, hanging longboards and flat-screen televisions unite in their skinniness to forge a laid-back yet entertaining setting, similar to a monk's cabin placed in the middle of a red-light district. Behind the longboard-shaped bar, a libation wizard concocts house-made juice-infused cocktails and doles out craft brews to supplement a list of 16 bottled beers such as Avery White Rascal and Stone IPA. Porters, pilsners, IPAs, and ciders further solidify the eatery's credibility as a haven for hops.
Since no surfing-styled venue would be complete without an alfresco component, Longboards also maintains an outdoor patio replete with a mini wooden walkway and a decorated Airstream. Trees, lights strung overhead, and colorful longboard murals ensconce patio denizens in an atmosphere utterly bereft of dullness.
Embedded into 264 The Grill's worn stone fa?ade over a blue-and-white awning is a clock that reports the hour that meals begin. However, the weight of time vanishes once you're through the door, thanks to the posh interior full of timeless paraphernalia, classic entertainment such as live jazz, and a time-tested menu of upscale eats. Here, the chefs whip up a menu of surf 'n' turf classics, filling sizzling pans with new york strip steaks and fillets of their signature "steak"?a seared lobster cake drizzled with b?arnaise sauce. They prepare freshly caught fish in four different fashions: siciliano, caribbean, baked and stuffed, or pineapple plank. As a side, Susan Merritt and her jazz trio The Switzer Trio fill hungry ears with smooth tunes on Friday and Saturday evenings, inspiring diners to get up and cut a rug or carve a baked potato into a pan flute. Diners can also visit Sundays for Jazz Jamm.