When shaping the menu of Rodeo Restaurant and Bar, owners Trent Baker and Chris Robbins pulled inspiration from snapshots of their lives as Southern-raised children. The Cajun, Southwestern, Tex-Mex, and barbecue recipes inspire feelings ranging from sipping fresh lemonade on a sun-bleached cedar porch to watching young boys pelt each other with fallen pecans from the tree in the backyard. Each dish is assembled with authentic ingredients including roasted corn, thick molasses, ripe chilies, cumin-scented black beans, and pickled Stetsons. In addition to lunch and dinner specialties, Rodeo Restaurant and Bar features a list of specialty cocktails and martinis, as well as beers and wines from Southern vineyards and microbreweries.
Named after the owner's sassy feline CEO, Lola's Healthy Pet Cafe helps pets look and feel their best with cat and dog grooming services and a storefront packed with holistic food, treats, and supplements. Bringing more than a decade of grooming experience to Lola's, owner Kelly strives to give each pet personalized attention by scheduling a limited number of appointments each day. Though she specializes in doggy facials and massage, Kelly is armed with the skills and tools to spruce up both kitties and all breeds of canines, readying them for shows, everyday living, or immediate romps in backyard mud puddles. To keep families' furry companions as healthy on the inside as they are adorable on the outside, Lola's Healthy Pet Cafe purveys brands of food and treats comprising natural and holistic ingredients.
Bailey's Bistro specializes in omnivore- and vegetarian-friendly comfort fare prepared with organic ingredients. Atop tables clad in dark-magenta cloths, beer and wine flank plates of organic sirloin burgers, pastas slathered in homemade sauce, and house-made vegetarian chili. Occasional strains of live music pipe through the restaurant's sound system, soothing visitors with acoustic guitar or challenging them with acoustic synthesizer. Bailey's Bistro also entertains patrons with karaoke, DJs, and theme nights.
When discussing the inspiration behind his love of cooking and hospitality with reporters from the Sun Sentinel, Michael Tatton credited his father, saying, “I was fascinated by all the people my father knew and the different foods he introduced us to.” Following in his dad’s footsteps, Michael opened Thai Spice more than two decades ago at the young age of 19. Today, Michael continues to captain the restaurant, which The American Academy of Hospitality Sciences honored with the prestigious Five Star Diamond Award for excellence in cuisine and impeccable service.
Deep in the kitchen, Michael and his chefs place innovative spins on traditional Thai dishes using flavorful spices and premium seafood, meats, and vegetables delivered fresh daily. Pots of curries and tom yum soup simmer on the stoves, as lobster, duck, and Chilean sea bass sizzle in pans. Meanwhile, grills crackle with fine cuts of steak, and plump chickens roast over open fires.
Out in the dining room, tropical fish glide through the salt waters of towering tanks among swaying plants and colorful rocks. Blue lanterns dangle from the ceiling, casting a warm glow over white-clothed tables and intimate booths. The walls feature exotic artwork depicting traditional Thailand scenes, from elephants raising their trunks to a businessman who went on a soul-searching trip to find his inner sassiness.
Led by the experienced executive chef Joyce Cimiotti, Chef and a Baker's culinary experts—who are trained in both the culinary arts and patisserie and baking—plate mouthwatering meals for catered occasions. Delectable hors d’oeuvres, filet mignon, and opulent cakes conga line through events such as weddings, corporate outings, and window-washing conventions. Small bites such as deviled eggs, mint skewers, and assorted mini quiches prime bellies for entrees including fresh bay scallops and new york strip steak. The chefs flaunt their baking prowess with an online dessert shop to supplement gatherings with decadent cakes, traditional pies, and artfully topped mini cheesecakes. To spread their love and knowledge of fine cuisine to the masses, the chefs host a varied schedule of three-hour cooking classes.
Featured on WSVN's Style File, Crepeteria adds a touch of American flair to classic French cuisine with an eclectic menu of sweet and savory crêpes filled with fresh fruits, deli meats, or vegetables. Start mornings off right with the breakfast special, a crêpe-wrapped mélange of ham or bacon, egg, and melted swiss, or swap it for a sweet beginning by wrapping the wafer-thin pancake around vanilla ice cream or a bowl of cereal. The crêpe craftsmen also fold the delicate dough around an assortment of customer-chosen toppings, such as peanut butter and jelly, or sliced apples, raw honey, and melted brie, all of which may be washed down with fresh cups of hand-roasted, small batch Savannah's PERC coffee.