Oversized margaritas complement regional Mexican cuisine, including giant burritos and enchiladas stuffed with lobster or blue crab
Diners can taste authentic and award-winning Peruvian meals prepared by experienced chef
Award-winning restaurant doles out 46-oz. margaritas and fresh seafood tossed in homemade sauces
Award-winning Irish/American gastropub fare like Fresh Seafood, House Cured Corned Beef, Fish and Chips, and Shepherd’s Pie
Restaurant serves American classic dishes such as cheesesteaks, hand-cut fries, tater tots and more
Peruvian and Dominican dishes include rotisserie chicken, beef stir-fry, and fried snapper served with tostones, yuca, rice, and black beans
Candyland-inspired eatery serving drink concoctions such as Lollipop Passion or Ocean Blue with gummi sharks floating around
All-you-can-eat feasts of flank steak, top sirloin, ribs, house-made chorizo, stuffed chicken breast, and other sizzling Argentine meats
A massive menu of Mexican and Salvadoran food delights diners, creating each made-to-order dish by hand, right down to the tortillas
This restaurant serves dishes like kibbeh nayeh in an interior which reflects influences of the Levant, Middle East, and Mediterranean
Mahi-mahi asada and mojo pork fajitas pair with more than 400 tequilas at this eatery with a dog-friendly outdoor patio
Award-winning chef Ron Weisheit creates modern American fare inspired by international cuisines and crafted with organic farm-raised produce
Eatery praised by the Sun Sentinel grills steaks, short ribs & other meats alongside flaky Argentinean empanadas.
Classic Greek dishes, such as grilled octopus, gyros, and moussaka, served alongside hearty Italian pastas
Chefs Alonso and Eduardo Jordan and their father, Eduardo Sr., offer Peruvian meals with the freshest and authentic ingredients
Morning features diner eats such as biscuits and gravy and corned beef hash
Guests can enjoy a variety of Caribbean dishes, including Pepper Shrimp Dinner, Curry Goat, and Jerk Pork
African food may just be the next big trend in the culinary world. But do you know your bobotie from your seswaa?
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