Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Beautiful waitresses clad in plaid mini kilts crisscross Tilted Kilt, hoisting trays of Celtic-themed pub fare as sports fans catch games on high-definition TVs. Almost a decade old, the Tilted Kilt franchise originated in Las Vegas, where restaurateur Mark DiMartino first conceived of a sports bar with Irish touches—an idea that has since spread across the country. Patrons can stay out late at the pub, spending the night sipping on beers while sampling burgers, fish ‘n’ chips, or shepherd’s pie filled with beef and veggies. On a weekly basis, musicians enliven the already party-like atmosphere, strumming tunes or throwing up fistfuls of counterfeit money on the eatery’s patio.
Chef Esmeralda unites her proud Mediterranean heritage with American touches in each tapas dish her kitchen creates. Iberico Spanish-style cured ham, bruschettas, and fresh seafood—as well as larger entrees—give guests a taste of faraway cuisines as they enjoy their meals amid the trattoria’s wine-colored walls or on the patio. To complement these dishes, Esmeralda’s team of wine experts curates a menu of fine and rare champagnes and global varietals. Bartenders craft sweet sangria and margaritas, and on select nights, hookah smoke twirls upward, diffusing the soft light from the eatery’s crystalline chandeliers.
When it opened in 1950, Mike's Cigar Bar kept its entire stock in a cozy 1,800-square-foot storefront. These days, however, the store doesn't just sprawl its wares across a 17,000-square-foot space. Instead, the staff splits its time showcasing the millions of cigars in its store and recommending the perfect drinks to go with the cigars in its connected lounge. The space is an ode to smoking rooms of years past, albeit updated to include modern amenities, such as the widescreen televisions showing sports events. The lounge also plays host to frequent events throughout the year, including tastings.
Although the lounge may be the place to linger, most guests still spend a bulk of their time perusing the store's expansive cigar inventory, which includes more than 300 cigar brands—everything from Rocky Patel to Mike's Cigars' flagship 898 Collection. Besides individual stogies or five-cigar samplers, Mike's stocks humidors, cutters, and accessories.
Anthony DeMaio and Domenick Falcione's culinary venture, Mojo, reflects the partners' shared ideology of providing a feast for all the senses. When Falcione isn't busy festooning the dining room's walls with his abstract mixed-media artwork, he dons an executive-chef hat and concocts the restaurant's menu of inventive international cuisine. In an interview with the Sun Sentinel, he describes his approach to art and cooking: "I believe food is a feast for your senses, eyes, nose, taste buds and your soul. For plate presentation, I use the colors and positioning of the food, which is similar to when I paint on the canvas."
Falcione creates these aesthetically pleasing dishes with organic grains and vegetables, Lock Duart salmon, free-range chicken, and local, seasonal ingredients. His entrees blend French, Italian, and Asian flavors and preparations, and his housemade desserts include the popular flourless chocolate-espresso torte.
His passion for beauty is also apparent when examining Mojo's sleek, ultramodern décor. Once guests enter the restaurant's stainless-steel doors, they're surrounded by crisp, white tables and chairs, striped teal banquettes, white orchids, and chandeliers adorned with rows of peacock feathers.