Restaurants in Weston

Though born in Sicily, Gianpiero Cangelosi moved throughout Europe, developing his skills as a restaurateur. In 1987, he finally landed by parachute in Pembroke Pines and opened Capriccio's Ristorante with the help of his wife Karen. Their traditional take on Italian cuisine quickly earned them a loyal legion of followers, and eventually the demand was too great to fit into one dinning room. They expanded their space with a second dining room and a lounge where a 6’5” chandelier shimmers above an octagonal granite bar. But as much as its surroundings have changed, the quality and authenticity of the food—which has earned the eatery multiple OpenTable Diner’s Choice awards—has not. The restaurant’s waiters ferry dishes of salmon and pine nuts, rack of lamb, and Black Angus filet mignon to tables of quietly salivating guests. Bites of braised veal shank or calamari pair with a dizzying array of wines from Italy, California, and Chile.

The restaurant’s decor reflects the origins of its cuisine–white Corinthian pillars flank sunny yellow walls marked by brick accents, arches, and ornately framed paintings. Diners lounge in wrought iron chairs as they listen to the standup routines of local violinists and pianists.

Sabor Latino packs the Incan, Spanish, African, and Asian flavors that influence Peruvian cuisine into a menu of traditional dishes. Plates of fresh ceviche cure pieces of fish, shrimp, or black mussels in lime juice with a mixture of vegetables, and causas stack grilled octopus and other meats between mashed-potato patties. Heartier fare includes lomo saltado, tender skirt steak sautéed with tomatoes and cilantro, as well as corvine a la criolla, a breaded sea bass topped with a salsa of fresh tomatoes, onions, cilantro, and lime. The cozy restaurant creates an intimate atmosphere as patrons sit around small white-clothed tables. A wrought-iron fence surrounds the brick and stone patio, where guests enjoy refreshing breezes and views of the nearby lake.

Beneath the colorful toques on their heads, hibachi chefs flip and sauté meat and vegetables on their tabletop grills, smiling as they conjure the occasional bursts of flame during lively cooking routines. That’s just one scene at SooWoo Japanese Steakhouse—across the restaurant, sushi chefs slice ribbons of fish and vegetables and roll them into California and spicy tuna rolls. Basketball fans can celebrate the city’s 2012 NBA championship with the specialty Miami Heat roll, which includes slices of shrimp tempura, crab, and cream cheese. SooWoo also whips up Korean dishes, such as bulgogi and pork belly.

Calming breezes waft throughout Uvas Restaurant, emanating from the sea wind drifting across the patio lounge and the refreshing drafts from the dining room’s air conditioning. The aromas of chorizo simmering in spicy chardonnay broth and sizzling Angus beef mingle with these gentle gusts, filling the 1920s Mediterranean-style building with the robust fragrances of European dishes. Chefs swaddle burgers in focaccia, fill empanadas with sweet plantains and fresh mozzarella, and, for brunch, souse poached eggs in hollandaise sauce and top vanilla pancakes with strawberries and white chocolate shavings. They serve up mimosas and champagne with late morning dishes, while pouring an extensive selection of international wines at dinner.

The chefs at Julio's Natural Foods Restaurant concoct fresh, vitamin-packed dishes from healthy ingredients. They boil up pots of organic brown rice and quinoa to accompany grilled organic tofu and fish fillets, and they pack their turkey burgers and zero-fat tuna sandwiches with fistfuls of sprouts, alfalfa, carrots, and other veggies. Signature dishes include Julio's special quesadilla, a popular plate of tortilla, cheese, tomatoes, spinach, and secret sauce. Fresh squeezed juices and complex smoothies wash down these feel-good foods and make guilt-free filling for water balloons.

A belly dancer deftly balances a sword on her head as her hips shimmy expertly to the beat of live Greek music on the patio of Mythos Greek Taverna. Shouts of “Opa!” rise from the doorway as black-clad wait staff usher in flaming plates of saganaki, the luscious cheese going gooey at the touch of the fire. The lively atmosphere is mirrored by equally lively cuisine crafted by Chef Christina Lempesi, who emigrated from Athens in 2007. Along with her tea, the chef whips up traditional Greek cuisine from scratch, without the help of a traditional Greek kitchen minotaur. Her platters of lamb and lemon-drizzled chicken, grilled kebabs, and charbroiled seafood arrive to tables surrounded by hanging plants and faux brick and stucco walls. Outside, umbrellas in classic Greek blue shield white-clothed tables from the spray of the fountain as diners enjoy a breezy meal.