You are on page 1of 7

Street eats

Page 4

Checking out Hollywoods food truck Mondays

Covering South Floridas diverse food scene

February/March 2014

Cooks Corner page 2

The Dish page 3

Culinary Events page 4

Dock & Dine

page 7

South Florida

EATS February / March 2014

Sailing chef prefers cooking seafood

Meet chef Gail Isaacs, 56, (and proud of it!), who cooks aboard tall ships and private yachts mostly in the U.S. and the Caribbean. She makes frequent stops in Fort Lauderdale where she lived for 30 years before embarking on an ever-changing life at sea. How long have you been cooking professionally and how did you start? Five years ago, I sold everything I owned and took a job delivering a yacht to New York. I spent some time with my cousin who lives there, and we went to see a schooner. The captain of the schooner called me three months later for a job as an assistant cook on my first tall ship. Ive been sailing and cooking all over the world since. Why cooking and not some other profession? I use to run 21 fast food restaurants, sold food for a wholesale purveyor and sold restaurant franchises. I guess its in my blood. I still needed to work and had sold all my worldly possessions. Since I love to cook and love to sail, I thought perhaps there is a way to do both! Which gig has been the most meaningful? Cooking aboard the tall ship, SSV Tole Mour, which is based in Long Beach, Calif. They teach a marine biology program for kids ages 12 to18. How do the regions where youre visiting influence the dishes you prepare? In California I cook lighter, vegetarian cuisine; in the Midwest its more home cooked comfort foods, and in the Caribbean I do more fish and chicken grilled with citrus sauces. Describe your worst galley nightmare: Learning to cook on a wood stove with only 5 feet 2 inches of headroom.Thankfully, Im only 5 feet 2 inches.

Cooks Corner
Gail Isaacs, 56, has cooked aboard tall ships and yachts for the last five years.

Your most embarrassing kitchen incident? I was adding a touch of pepper and when I looked down, the lid had come off and there was

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nearly a cup of pepper in my sauce. There is no getting around that! What type cuisine do you enjoy cooking? Seafood, any type. I believe that there is a fine line when cooking seafood if you overcook it, there is no amount of sauce to cover it up, and if you under-cook it, you cant simply reheat it. Seafood takes finesse. Which chefs would you like to meet and why? Ina Garten, who exemplifies elegance, and Bobby Flay who is completely selfless and extremely innovative. Finish the sentence: I love cooking aboard boats because... There is no place else Id rather be. Finish the sentence: I hate cooking aboard boats because... Hate isnt the word that I would use. Perhaps challenging, and that would be when you literally tether yourself into the galley due to rough weather. People still want to eat at least most of them! Name the one ingredient you always have? Fresh garlic. I would put garlic on cereal if possible. Ok, perhaps thats going too far, but in my opinion it is one of the most favorable spices. What do you consider your most useful cooking tool? Sharp knives. If you had guests arriving in an hour, what would you whip up? Shrimp scampi. Its so easy to prepare and when cooked to perfection you look like a rock star! What do you consider an outstanding meal? Grilled salmon with a garlic butter sauce, roasted asparagus and pesto mashed potatoes. Favorite food best eaten alone? Smoked oysters on Ritz crackers with cream cheese. How does cooking make you happy? It gives me pleasure to see people enjoy my food, especially when they try something new. Gail Issacs blogs about her adventures at

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February / March 2014 South Florida EATS

Florida pompano gets dressed up

The Florida fish known as pompano, for which the city Pompano Beach is named after, is a lean, mild-tasting fish, most commonly found in its natural habitat from the Carolinas to Florida and in the Gulf of Mexico. Commercially, pompano is often farm-raised due to demand. When cooking, youll need: 3/4 to 1 pound per serving.

Rule of thumb
Generally, pompano requires a cooking time of 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F . If the fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time. Fillets less than 1/2 inch thick do not need to be turned during cooking. Fish cooks quickly. Do not overcook. Fish is done when the flesh becomes opaque and flakes easily when tested with a fork. Poaching, steaming, baking, broiling, sauting and microwaving are excellent low-fat cooking methods, if you do not add high-fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces. See pompano page 7

Pompano with Ratatouille

5 tablespoons olive oil, divided 1 cup chopped yellow onion 3 cloves finely chopped garlic 3 medium chopped red tomatoes 1 small diced eggplant 2 medium diced red bell peppers 2 medium diced zucchini 2 tablespoons fresh lemon juice teaspoon salt teaspoon freshly ground pepper 1 tablespoon chopped fresh basil 1 tablespoon chopped parsley 4 6-ounce pompano fillets
Heat 3 tablespoons of oil in a large skillet over medium heat. Add onion and garlic; saut 5 minutes until softened. Add tomatoes, eggplant, peppers and zucchini; lower heat to medium-low.

The Dish
Simmer until the vegetables are tender, stirring occasionally.Add lemon juice, salt, and pepper; stir in the basil and parsley. Reduce heat and keep warm. In a clean saut pan, heat the remaining 2 tablespoons oil over medium-high heat. Add the fillets and cook 3 to 4 minutes on each side until cooked through. Serve topped with the cooked vegetable ratatouille.

South Florida

EATS February / March 2014

February / March 2014 South Florida EATS

1, Saturday
A Taste of the Mediterranean, 7-10:30 p.m. food and wine tasting at All Saints Episcopal Church, 333 Tarpon Drive, Fort Lauderdale. 202-550-6004. Fifth Annual Burger Beast Burgie: 5-10:30 p.m. food trucks, live art and music, at Esplanade Park, 400 SW Second St., Fort Lauderdale. Free admission. 954-828-7275. South Dade Food & Rock Festival, 5-11 p.m. with specialty food vendors and cash bar, at Harris Field Pavilion, 1034 NE Eighth St., Homestead. 305-951-3156. South Florida Baking Club, 12:30-3:30 p.m. meetup with the baking theme:Chocolate & Red, at Pinecrest Gardens, 11000 S. Red Road, Miami. Cost: $3 adult park entrance, $2 kids. Four Desserts Every Cook Should Know, 3-5 p.m. class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69. 561-953-7670. Date Night: Chinese New Year, 6:30-8:30 p.m. Chinese cooking class for two at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670; Wine & Tea Girls, 6-9 p.m. wine and tea tasting party at Boca Train Depot, 747 S. Dixie Highway, Boca Raton. YellowGreen Farmers Market, 8 a.m. to 4 p.m. today and Sunday at 1940 N. 30th Road, Hollywood 954-513-3990.

2, Sundays
Groundhog Day Breakfast on Hollywood Beach, 6:30-8 a.m. at Ocean Alley Restaurant and Bar, 900 Indiana St., Hollywood beach. Cost: $12. 954-929-9334. Las Olas Gourmet Market: 9 a.m. to 4 p.m. at 1201 E. Las Olas Blvd., Fort Lauderdale. Free. 954-258-8382. YellowGreen Farmers Market 8 a.m. to 4p.m. Saturday and Sunday at1940 N. 30th Road, Hollywood. 954-513-3990. Joshs Organic Garden, 9-5:30 p.m. farmers market, 101 N. Ocean Dive, Hollywood beach. 954-251-1631. Valentine Macarons, 10 a.m. to 1 p.m. class on meringue cookie baking at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670;

fter two years of Monday night culinary adventures at Young Circle ArtsPark, a weekly mobile food truck dining event in the heart of Hollywood is no longer a phenomenon its a promise. The food is great, best soft-shell crab sandwiches ever, said Tom Burke, a Hollywood beach resident formerly of Miamis South Beach. I come all the time. Indeed, since August 2011 up to 24 specialty and diverse food trucks organized by Miami-based, line the circle perimeter for Food Trucks at Arts Park. About 1,500 people show up each week for an inevitable smorgasbord. Theres healthy yummy hummus wraps from Veggie Xpress, juicy grilled steak from Churrasco Grill, Dominican chimi from Don Mufango, and Hawaiian-inspired flavor packed ice from Paradise Shave Ice.
The Rolling Stoves most popular item is jerk braised brisket; reggae music compliments authentic cerviche and roasted duck tacos from Unidos; and all-American chicken wings give palates a treat any way you like it at Sauced Up. Hollywood sweethearts Carl Cirkl and Zaida Hernandez preferdoingfood truck night with a gaggle of friends. Most of them purchase meals or large servings from one or two trucks and then share. We end up eating food from many trucks.The more friends come, the better dinner gets, Cirkl said. On a recent Monday, the couple started with barbecued pork brisket from Passion BBQ, a jerk chicken poboy from the Rolling Stove and two different multi-flavored chilly treats from Paradise Shave Ice. All comments from folks who dined alfresco on a recent Monday night were positive, including a gushing review from an on-duty Hollywood park ranger who praised the Vietnamese pork spring rolls from Spring In - Roll Out (crispy on the outside and chock full of crunchy vegetables inside). Oh, Lord, those spring rolls are absolutely the best Ive ever had in my entire life and dont leave until you eat the French fries from the BFF (Best French Fries) truck, he added. But, shhhh, we didnt hear it from him.

An average of 1,500 show up at Hollywoods Young Circle Arts Park every Monday for Food Trucks at Arts Park which features up to 24 diverse restaurants on wheels.

Food trucks: Outdoor dining So.Florida style

Cover Story
Debbie Harris, owner of BFF with husband Chris Harris, said her white potatoes, sweet potatoes and yucca fries start out whole and fresh every morning. Fried on the scene, they are served overflowing from a cone with two or more Harris made dips like ancho chili lime sauce, spicy horseradish and Februarys dip of the month, roasted jalapeno and guava. Harris was inspired to open the fries truck during a visit with her British husband to the United Kingdom where the national snack is thick chips of fried spuds smothered in sauces. Here, we give America what it wants. People in the states love their fries and love to dip em, Harris said. Recently voted Best Monday Event in South Florida, Food Trucks at Arts Park provides a fun, safe night out under the stars, said Becker Alvarez, a Pembroke Pines real estate broker. This is what I call an established, nice place to hang out, where people from all over can meet a lot of nice people, Alvarez said. Visitors spread out on picnic blankets under a canopy of trees, cuddle with loved ones at permanent artsy tables and chairs, dine seated on the wall of an extra long sphere-shaped water fountain, or walk and talk while nibbling along tree-lined trails. Leashed pets are invited, too and the price is always right. Alvarez said he usually spends $20 to $25 for a main course, side dish, sweet desert and an espresso, all purchased at different trucks. Some people go straight to their favorite foods. Anything mac and cheese for me, please, Zaida Hernandez said. Karl Chuck, Hollywoods program and events manager, said trucks rotate through the monthly schedule so visitors can try

3, Monday
Essential Knife Skills, 6:30 p.m. at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $59 per person. 561-953-7670;

4, Tuesday
Food Truck Invasion, 5-9 p.m. at Plantation Heritage Park, 1100 S. Fig Tree Lane, Plantation. Farmers Market at Broward Health Medial, 8 a.m. to 3 p.m. at Broward Health Medical, 1600 S. Andrews Ave., Fort Lauderdale. 305-318-6148. Tapas Class, 6:30 p.m. at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670;

new foods and look forward to seeing favorites again. Its kind of a pot luck, said Chuck.We dont want our guests to see the same line up every time. For those who do not like surprises, the food truck list is posted weekly at Alvarez, who has barely missed a Monday since the event opened, said he enjoys walking the expanse of trucks, then choosing what to eat. The only problem is that everything always looks good,Alvarez said. Food truck owners welcome the rotation. Ivan Breger, owner of the purple neon interactive JOJI frozen yogurt and sorbet truck, said he does not want to be expected.That way, when people arrive and see his super duper fro-yo that ignites then illuminates your senses,everyone is thrilled. Besides, his truck is in high demand at other locations nearly daily. Owners of the Paradise Shave Ice truck agree. First timers Tiny and Lulu Walcott, in the running for Mobile Cuisines national Food Truck Rookie of the Year award, are having a blast moving from one food truck gathering to another where the food truck community establishes friendships and supports each other. We are all small businesses on wheels. Were the heartbeat of America, Lulu Walcott said.What other job can you drive to work, open a window, smile, and make other people smile with you. For Sarah Silva and fianc Matt Dallass, of Fort Lauderdale, their first food truck experience at ArtsPark was romantic and intimate, even as they fed each other gourmet hot dogs from Jersey Dawgs while nearly 1,500 people milled about. We rented bikes, took off and decided to have some fun. We got engaged in Hollywood last year. It has special meaning, Silva said sipping a bubble tea smoothie from the Boba Station. Chuck said the events rather long trial period has no end date in sight. Just like with other programming, until the fad wears off and the people stop coming, were going to provide what everyone enjoys, he said. Food Trucks at Arts Park happens 5:30-10 p.m. every Monday. For information call 954-921-3500 or visit for details.

On the cover:
Danny and Maryann Ipes show off a plate of juicy, hot and spiced-just-right, churrasco steak cooked to order and accompanied by French fries and a garden salad from the couples food truck Churrasco Grill. Photos by Eileen Soler

See Events page 6

South Florida

EATS February / March 2014

Pompano Beach Green Market Saturdays, 8 a.m to 1 p.m. at 104 SW First St., Pompano Beach 954-782-3015

16, Sunday
Las Olas Gourmet Market, 9 a.m. to 4 p.m. at 1201 E. Las Olas Blvd., Fort Lauderdale. Free. 954-258-8382.

from page 4

9, Sunday
Off the Broiler Dining Adventures, 11:30 a.m. Dim Sum Sunday at Pine Court Chinese Bistro, 10101 Sunset Strip Blvd., Sunrise. Cost: roughly $25 per person without drinks. Girls of East Fort Lauderdale, 6:30 p.m. dinner at La Cocina Puetorriquena, 6742 Pembroke Road, Pembroke Pines. Las Olas Gourmet Market, 9 a.m. to 4 p.m. at 1201 E. Las Olas Blvd., Fort Lauderdale. Free. 954-258-8382. Deerfield Beach Green Market, 8 a.m. to 2 p.m. Sundays through May in the Cove Shopping Center, 1500 E. Hillsboro Blvd., Deerfield Beach. 772-345-3797. YellowGreen Farmers Market, 8 a.m. to 4 p.m. weekends at 1940 N. 30th Road, Hollywood. 954-513-3990 Joshs Organic Garden, 9 a.m. to 5:30 p.m. farmers market at 101 N. Ocean Dive, Hollywood beach. Family Fun: Bake & Decorate Valentines Day Cookies, 2 p.m. at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $39. 561-9537670;

5, Wednesday
All Things Italian, 8 p.m. monthly meeting at Sonnys Gelato, 2151 N. Federal Highway, Boca Raton. Cost: $5 donation to maintain group website. Wine Up Wednesdays, 5-9 p.m. at Public House, 201 SW Second St., Fort Lauderdale. Cost: $20. 954-616-5275. Canning and Preserving Workshop, noon to 2 p.m. at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670; Ravioli Workshop, 6:30-8:30 p.m. at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670;

17, Monday
Sushi Making Class, 6:30 p.m. at Kitchen 305 at Newport Beachside Hotel & Resort, 16701 Collins Ave., Sunny Isles. Cost: $35 to $68. Food Truck Invasion, 5:30-9:30 p.m. Mondays, choice of 15 food trucks at ArtsPark at 1 Young Circle, Hollywood. 954-921-3500.

19, Wednesday
Cocktails for a Cause, 6 p.m. at Cabo Flats, 14581 Lyons Road, Suite 122, to benefit Hospice of the Palm Beaches. Cost: $20 admission. 561-499-0378.;

20, Thursday
South Beach Wine & Food Festival, starts 6:15 p.m., runs through Sunday, sponsored by The Food Network.Admission costs vary depending on events. 877-762-3933; Third Thursday, 7 p.m. food trucks, music and dancing in Surfside, 95th Street between Collins and Harding. Free. 305-8640722;

6, Thursday
Four Desserts Every Cook Should Know, noon class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69. 561-953-7670; Fabulous Fish Dishes, 6:30 p.m. class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $79. 561-953-7670;

10, Monday
How to Cook for your Valentine, noon at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69. 561-953-7670;

7, Friday
Fort Lauderdale Greek Festival, noon to 11 p.m. Greek food and entertainment at St. Demetrios Greek Orthodox Church of Fort Lauderdale, 815 NE 15th Ave., Fort Lauderdale. 954-467-1515; Girls of East Fort Lauderdale, 7-10 p.m. Lebanese food and dancing at Shishka Lebanese Grill, 1901 N. Federal Highway, Suite 109, Pompano Beach. Delray Beach Garlic Fest, starts 10 a.m. at Old School Square, 51 N. Swinton Ave., Delray Beach. 561-243-7922; Food Truck First Fridays, 5 p.m. at Hallandale Beach City Hall, 400 S. Federal Highway, Hallandale Beach. Luscious Chocolate Truffles, 11 a.m. to 1 p.m. cooking class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69. 561-9537670;

22, Saturday
Eats and Beats, 7:30 p.m. food and wine at the Moore building, 3841 NE Second Ave., Miami. 305-595-7888; Directors Dinner in Celebration of William Glackens, 6-9:30 p.m. sponsored by Nova Southeastern University, at Museum of Art, 1 E. Las Olas Blvd., Fort Lauderdale. 954-262-0296. Girls of East Fort Lauderdale, 5:45-8:45 p.m. dinner at Chatham House Restaurant, 4331 N. Ocean Drive, Lauderdale-by-the-Sea.

12, Wednesday
Wine Up Wednesdays, 5-9 p.m. at Public House, 201 SW Second St., Fort Lauderdale. Cost: $20. 954-616-5275. Ladies Drink Free, 11 p.m. to 2 a.m. at Luckys Tavern, 214 SW Second St., Fort Lauderdale. 954-356-8140.

13, Thursday
Chaos Cooking, 6:30-9:30 p.m. dinner with this group in downtown Miami., Miami. Elegant Vegetarian, noon at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69 per person. 561-953-7670;

24, Monday
South Florida Sushi, 7 p.m. meetup at Ninja Spinning Sushi Bar, 41 E. Palmetto Park Road, Boca Raton.

14, Friday
Couples Dining, 7:15 p.m.Valentines Day dinner at Timpanos, 450 E. Las Olas Blvd., Suite 110. An Evening Under the Moon, 5-10 p.m.Valentines Day dinner at Pelican Grand Beach Resort, 2000 N. Ocean Blvd., Fort Lauderdale. Cost: $90 per person. 954-556-7667; Dine with the Dolphins, 8 p.m. at Miami Seaquarium, 4400 Rickenbacker Causeway, Miami. Cost: $398 per couple. 305-3652501; Valentines Dinner Party, 6 p.m. at Delray Beach Stadium, 201 W. Atlantic Ave., Delray Beach. Cost: $99. 561-243-7360.

8, Saturday
Fresh Start Farmers Market, 10 a.m. to 3 p.m. at 50 Biscayne Blvd., parking lot # 19-5, Miami., 6-9 p.m. Grapes on the Green at the Allianz Championship, at the Old Course at Broken Sound, 1401 NW 51 St., Boca Raton. Cost: $50-$90 per person. Palette Miami Festival, 3-9 p.m. food celebration at 5700 Biscayne Blvd., Miami. Cost: $40 adults, $25 kids 11 and up; under 10 free; $85 VIP admission. 866-465-3995; Tropical Rum Fest, 3-10 p.m. at Meyer Amphitheatre, 104 Datura St.,West Palm Beach. Cost: $40 per person general admission. 561889-6312; Valentine Macarons, 10 a.m. to noon cooking class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $69. 561-9537670; Family Fun: Bake & Decorate Valentines Day Cookies, 2 p.m. at Sur LaTable,Mizner Park,438 Plaza Real,Boca Raton.Cost:$39. 561-9537670; Science of Chocolate, noon to 5 p.m. at the South Florida Science Center and Aquarium, 4801 Dreher Trail North,West Palm Beach. 561832-1988;

27, Thursday
The Art of Food and Wine, 6-8 p.m. sponsored by Nova Southeastern University at the Museum of Art, 1 E. Las Olas Blvd., Fort Lauderdale. Cost: $40 per person. 954-525-5500;

Saturday, March 1
Galt Mile Wine & Food Festival, 4-8 p.m. along Galt Ocean Mile, 3351-3531 Galt Ocean Drive, Fort Lauderdale. 561-338-7594; South Florida Scottish Festival & Games, 8 a.m. to 10 p.m. Scottish games, food and entertainment at Snyder Park, 3299 SW Fourth Ave., Fort Lauderdale. 954-460-5000.

15, Saturday
Wheelin Dealin Street Food Festival, 5-10 p.m. at Magic City Casino, 450 NW 37th Ave., Miami, every third Saturday. 305-305-3999. South Florida Sushi, 7 p.m. meetup at Sushi Masa, 24200 NW 19th St., Boca Raton. Girls of East Fort Lauderdale, 7-9 p.m. dinner at Chayhana Oasis, 250 Sunny Isles Blvd., Sunny Isles Beach. Fresh Bread with King Arthur Flour, 10 a.m. bread-baking class at Sur La Table, Mizner Park, 438 Plaza Real, Boca Raton. Cost: $79. 561-9537670;

Sunday, March 9
St. Patricks Day Parade & Festival, noon to 6 p.m. with Irish food, drink and festivities in downtown Hollywood. 954-658-3894;

Saturday/Sunday, March 29 & 30

Dania Beach Arts & Seafood Celebration, 10 a.m. to 7 p.m. at Frost Park, 300 NE Second St., Dania Beach. 561-315-6697;

February / March 2014 South Florida EATS

Heres where you can take the boat

Listed below is a sampling of restaurants offering dockage to their boating patrons. If weve left out your favorite restaurant, please e-mail information to

Dock & Dine

Houstons Restaurant
2821 E. Atlantic Blvd., ICW, Pompano Beach. Accommodates about 15 boats about 30-feet long, rafting. Average dinner price: $15-$40. 954-783-9499.

Rivals Waterfront Sports Grille

3460 S. Ocean Drive, Hollywood, at Diplomat Landings, 14 slips; 7-foot draft low tide. Average dinner price: $20. 954-602-8760.

15th Street Fisheries

Rustic Inn Crab House

1900 SE 15th St., ICW, Fort Lauderdale, 363-foot dock, 12-foot draft. $40 per person average upstairs restaurant, $20 downstairs. 954-763-2777;

Bahia Cabana

4331 Ravenswood Road, Dania Beach on the Dania Cut-off Canal. Five slips available. Average lunch price: $15, average dinner price: $25-$50. 954-584-1637.

3001 Harbor Drive, Fort Lauderdale, ICW, 10 slips, takes boats up to 45 feet, 6-foot draft low tide. Lunch and dinner average price: $15. 954-524-1555.

Jimbos Sandbar

Billys Stone Crab Market & Seafood Restaurant Bimini Boat Yard

6200 N. Ocean Drive, Hollywood. 200-foot dock, accommodates boats up to 35-feet long. Average lunch price: $12, average dinner price: $25. 954-927-9560;

Sands Harbor Patio Restaurant

125 N. Riverside Drive, Pompano Beach. Takes boats up to 100 feet, 6-foot draft low tide. 954-942-9100, ext. 6110. Average lunch and dinner price: $8.

400 N. Ocean Drive, Hollywood; ICW; 150-foot dock, 6-foot draft low tide. Average dinner price: $30. 954-923-2300. 1555 SE 17th St., Fort Lauderdale; five slips on canal; takes boats up to 62 feet, 21-foot draft. Average lunch price: $12; average dinner price: $30. 954-525-7400.

Las Olas Riverfront Le Tub

300 SW First Ave., Fort Lauderdale. Various restaurants, 400 feet of dockage available for boats up to 145 feet long. 11-foot draft. 1100 N. Ocean Drive, Hollywood, ICW; 150-foot dock, 5-foot draft low tide; Average lunch and dinner price: $15. 954-921-9425;


3033 NE 32nd Ave., Fort Lauderdale, ICW, 330-foot dock, 8-foot draft low tide. Can accommodate boats up to 150 feet. Average lunch price, $12, average dinner price: $18. 954-566-2855.

Southport Raw Bar

Blue Moon Fish Company

4405 W. Tradewinds Ave., Fort Lauderdale, ICW, 200-foot dock. Average lunch price: $20; average dinner price: $80. 954-267-9888;

Nauti Dawg

Bokampers Sports Bar & Grill Caps Place Island Restaurant

2841 Marina Circle, Lighthouse Point. Six slips can accommodate boats up to 40-foot. Average lunch: $12, average dinner: $20. 954-941-0246;

1536 Cordova Road, Fort Lauderdale. Five slips available. Takes boats up to 35 feet, 3-foot draft low tide. Average price for lunch and dinner: $12. 954-525-CLAM.

The Riverside Grill

3115 NE 32nd Ave., Fort Lauderdale; 350 feet for boats, Average lunch price: $15; average dinner price: $25. 954-900-5584. Caps Island, 2765 NE 28th Court, Channel Marker 69, Lighthouse Point. 150-foot dock, 3-foot draft low tide, 5-foot draft high tide. Average dinner price: $30. 954-941-0418.

Pirate Republic Bar & Grill

400 SW Third Ave., Fort Lauderdale on the New River. Can accommodate boats up to 100-feet first come, first serve. Dinners range from $26-$73. 954-761-3500;

125 Riverside Drive, Pompano Beach, ICW. Free dockage at Sands Harbor Marina. Takes boats up to 100 feet, 4-foot draft low tide. Average dinner price: $25. 954-941-2499.

Two Georges at the Cove

Rendezvous Waterfront Bar & Grill

Chart House

Located in Marina Bay, 2525 Marina Bay Drive West, Fort Lauderdale, 7-foot draft. Average dinner price: $20. 954-797-0054, ext. 580.

1754 SE 3rd Court, Deerfield Beach, Hillsboro Boulevard and the ICW; 270-foot dock, 7-foot draft low tide. Average lunch price: $12.99, average dinner price: $25. 954-427 9747.

3000 NE 32nd Ave., Fort Lauderdale, ICW, 300-foot dock, 10-foot draft. $15 average lunch price, $30 dinner. 954-561-4800;

China Grill

1881 SE 17th St., Fort Lauderdale. About 35 slips accommodating up to 40-foot boats. Average dinner price: $50. 954-759-9950;

Simply prepared pompano

Pompano Almandine
1/2 cup sliced almonds 4 tablespoons butter, melted 4 6-ounce pompano fillets 2 teaspoons cayenne pepper Sea salt to taste Ground black pepper to taste 1 cup rice flour 1/2 cup butter 1/4 cup lemon juice 1/4 cup flat leaf parsley, chopped
Heat oven to 375 degrees. Place sliced almonds and 4 tablespoons butter in ovenproof dish; roast for 7 minutes or until golden. Remove from oven and set aside. Sprinkle fillets with seasonings then dredge in flour. Melt 1/2 cup butter in shallow skillet over medium-high heat; add fillets and cook 3-5 minutes per side until

from page 3

Downtowner Saloon

10 S. New River Drive East; east of the Andrews Avenue bridge, Fort Lauderdale. City docks available on a first serve basis; 7-foot draft; takes boats up to 70 feet. Average lunch price: $9, average dinner price: $15. 954-463-9800.

GGs Waterfront Bar and Grill

606 N. Ocean Drive, Hollywood, ICW. Can accommodate up to 200-foot boats on a 1,000-foot dock. Average lunch price: $20, Average dinner price, $35, 954-929-7030.

Texas Hold em BBQ

2528 N. Federal Highway. Fort Lauderdale. 65-foot boat dock taking boats up to 17 feet. 6-foot draft at low tide. Average dinner price $12.99. 954-563-9393;

Grille 66 & Bar & Pelican Landing

Hyatt Regency Pier 66, 2301 SE 17th St. Causeway, Fort Lauderdale. 142 slips, 10-foot draft. Average dinner price: $60. 954-728-3578 or VHF channel 16;

cooked through. Remove fillets from pan and keep warm. Add toasted almonds, lemon juice and parsley to butter in the skillet; mix well then spoon over cooked fillets.
Source: Florida Department of Agriculture and Consumer Services:

South Florida

EATS February / March 2014

Maxed Out Diamonds

We specialize in extremely affordable custom diamond ring designs!

Kathryn from Maxed Out Diamonds did this ring for an absolute song for my husband! Shes amazing and I LOVE my ring!
Certified 1/2 ct. Starting at $899.
Wide selection of larger diamonds (1.50 ct and up) available as well.

Certified 3/4 ct. Starting at $1299.

Certified 1 ct. Starting at $1699.

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