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.
Oakland Park Subs lines rye bread, wraps, or white and wheat rolls with more than 25 classic sandwich combinations ranging from traditional corned beef to kraut-laden hot-dog subs. All-day breakfast options cover plates with cinnamon french toast, three-egg omelets, and stuffed breakfast sandwiches. With free delivery, patrons can enjoy a piping-hot sub handed off by a loyal delivery person or launched at high speed from Oakland’s delivery catapult.
Offering casual dining and a scenic beachside atmosphere, Aruba Beach Café's chef Christopher Nealon whips up a plethora of fresh seafood dishes and other mouthwatering eats. Drop by to enjoy a beach tini or beer, soak up the breezy vibe, and dine on a wide selection of menu items. Fill up with a seafood quesadilla ($13.99), sesame crusted salmon ($19.99), baked crock of escargots ($7.99), or coconut fried shrimp ($11.99) and bask in the post-meal glow like a well-fed shark hammock-lounging beside a bioluminescent squid.
Hugh's Catering's namesake—master chef Hugh McCauley—guides hands in creating dishes and executing flavor-enhancing pairings in three-hour cooking-experience courses. Hugh leads 50–60 culinary initiates in a fun and engaging course of their choice, cooking up savory treats and decadent desserts to elegantly adorn dinner tables or a clown's face. Classes cover a variety of topics, such as French food-and-wine pairing, winter comfort foods, and German-themed cookery, in which students whip up brats, spaetzle, and homemade strudel while guzzling a tall mug of beer and shouting, "Salud!" As chefs fashion and consume their homemade feasts, an open bar supplies beer, wine, and specialty cocktails, transforming the classroom into an all-out bash. See the schedule for availability.
It's pretty easy to peg 101 Ocean as a seafood joint. There's its beachside location—just 50 yards from the shore and fishing pier—and its raw bar loaded with lobster tail, Blue Point oysters, and P.E.I. mussels. Plus, more than half of the eatery's dinnertime entrees, such as plantain-crusted grouper and sesame-seared ahi tuna, spotlight fresh seafood. But 101's culinary team doesn't just stay ocean-locked: its menu also incorporates Italian and American flavors, from flatbreads with wild mushroom purée to Kobe burgers with caramelized spanish onions.
Cooks hang up their spatulas at midnight every evening, but 101 Ocean's bartenders keep at it until 2 a.m., pouring wine from an extensive list and serving a dozen draft beers chilled to a maximum of 34 degrees. For guests craving something stronger, they can even craft frozen drinks such as the Miami Vice, a piña colada layered with a signature blend of rum and fruit-flavored liquors.
The hardworking bartenders man an indoor/outdoor bar that's equipped with flat-screen TVs, which broadcast all the latest sports games and home videos of the referees' vacations. Though tucked away from the outdoor area's stunning beach views, the restaurant's interior creates its own maritime wonderland with help from a stunning waterfall and a massive fish tank.
There are many words you could use to describe Checkers Old Munchen—"warm," "welcoming," and "boisterous" come to mind—but "quiet" certainly isn't one of them. The lively German watering hole resounds with oom-pah tunes and friendly chatter from open to close. Diners sit at weathered wooden tables, clinking massive boot-shaped steins and sharing plates of schnitzel. Cheerful servers command the full length of the bar, doling out pours from a selection of more than 30 German beers—from crisp pilsners to sweet hefeweizens to malty bocks.
In the kitchen, plump bratwurst sausages sizzle in pans, pots of goulash bubble on the stove, and hissing kettles whisper German fairy tales. It's in this bustling space that chef Andre Zanith whips up traditional German dishes lauded as brilliant recreations by the Broward Palm Beach New Times. Zanith's favorite dish on the menu is the wiener schnitzel—a tender veal cutlet sauteed in creamy lemon butter and topped with homemade gravy. Traditional sides include red cabbage, potato dumplings, and spaetzel noodles.