From Our Editors
It takes four weeks for Lauderdale Grill's prime rib to age to the tenderness deemed best by their chefs. Then, after cooking onsite in hickory smoke, these succulent cuts are available by the 10 or 14 oz serving or as a sandwich on a grilled roll. The cooks here also plate up tuna, mahi mahi, and salmon, as well as bar food favorites such as wings and burgers. Tastier and more fun than a daily sock darning schedule, a daily soup schedule also holds a place in the menu, featuring chilis, chowders, and stews each only offered once a week. And happily for cocktail-lovers, the Broward/Palm Beach New Times raved about the spot's weekend bloody mary bar, calling the homemade mix used "outstanding."