The Jamaican-born family members who own and operate Big Taste Caribbean Restaurant have created a visual and culinary oasis reminiscent of their native island and its neighbors. Basking in the vivid rays of a wall-length mural of a smiling red-and-orange sun, chefs craft small batches of traditional oxtail with plantains along with their own recipes for signature jerk sauce and curried shrimp. The aromas of chicken grilled over an open flame and Fridays' yard-style fish fries invite passersby to experience the cooking of the tropics. As day sets into night, cues clink on the golden pool table and a ceiling fan lazily goads the air into circles simulating a Caribbean breeze or a coconut's whispered plea to be turned into a piña colada. Live DJs and dance performances occasionally sway the straws sticking out of a Jamaican Red Stripe lager to the beat of reggae, hip-hop, and dancehall music.
The expert chef at Crazy Mario's calls upon 25 years of foodsmithing experience to craft zesty Indian platters and 12 specialty pizzas from all-Halal ingredients—as well as an eclectic roundup of fried chicken, subs, and appetizers. An appetizer of sultani chili awakens palates more effectively than licking a light socket with two deep-fried peppers bearing hidden cargos of chopped chicken and tomato within their sweet shells ($5.99). The goat biryani anchors plates with a bed of rice and herbs garnished with fresh coriander leaves ($11.99), while the baingan bhartha mutes tumultuous bellies with flame-broiled eggplant and a sautéed entourage of green peas, herbs, and spices ($9.99). The tandoori-chicken delight pizza—which flaunts a medley of tandoori chicken, green peppers, onions, and oven-roasted tomato—infuses Eastern-inspired flavors in a special house sauce ($19.99 for 18"). Diners may also create their own customized pizza, piling on a choice of toppings that include meatballs, spinach, pepperoni, and pineapple ($11.99 for 18", additional $1.59/topping).
Antonio's South Ristorante starts dinners down the culinary road to Naples with appetizers such as imported provolone and olives ($7.95). To make beef brascioli, chefs roll up a savory Southern Italian mix of sliced genoa salami, romano cheese, and white raisins in a thin slice of top round and simmer it red Neapolitan gravy ($16.95). The seafood selection dishes out entrees fluent in underwater Italian including the zuppe de clams, with whole clams in red or white sauce served over a bed or chaise lounge of linguine ($14.95). Pollo Ala Antonio conceals a trio of spinach, artichoke hearts, and fontina cheese within a chicken breast safe ($12.95). Hefty servings of ricotta-stuffed baked lasagna ($8.95) satisfy multi-layered noodle lust and the appetites of the heartiest Italian lumberjacks. Antonio's chefs bake specialty breads in-house—enhance an order of garlic bread with a dapper suit of mozzarella cheese and mushroom cufflinks ($2.50).
The aroma of slow-simmering caramel and chocolate wafts through Hoffman’s Chocolate’s Greenacres headquarters. To demystify its origins, the shop’s chocolatiers have outfitted their kitchen with observation windows, granting customers the chance to admire their delicate handiwork and holiday helper subcontractors. They meticulously lace European truffles with chocolate drizzles, and dunk cherries and pretzels in milk and dark chocolate. This devotion to small batches of handmade treats extends back to the 1970s, when founder Paul Hoffman began peddling treats out of his small Lake Worth chocolate shop. Over the decades, chocolatiers have expanded the bakery’s repertoire to include whimsical confections such as enormous fortune cookies and seasonal treats.
Hair By Debora is home to a suite of beauty services that includes facials, waxing, manicures, and, of course, hairstyling. Inside the salon, stylists curl, crimp, and straighten tresses or pin them up into stylish buns and braids. Elsewhere, technicians tend to nails and faces and strip away unwanted hair with wax.
The chefs at Moran’s Italian Burger Bistro build each burger from the ground up by hand according to blueprints laid out by each customer. Diners decorate a range of patties, from fresh ground beef to portobello mushroom to alligator, with their choice of cheese and rich sauces, including bacon béarnaise and lemon-caper aioli. More convenient than keeping a dragon on retainer, Moran's brick oven crisps the dough on specialty pizzas, such as the margherita with fresh basil and mozzarella, and personalized pies made with a choice of crust, sauce, and toppings that include spicy salami, roasted fennel, and pork belly.
Two walls of windows fill the dining room with bright rays of natural light. The Tuscan ambience is highlighted by a stone-framed counter and distressed-wood tables reminiscent of an Old World tavern or the apartment Romulus and Remus shared before building Rome.