Where's the Beef?

For those who have not discovered the cornucopia of restaurants in the Downtown Hollywood area, I recommend a trip to explore the newly renovated area. There are several noteworthy restaurants; however, let's stick to the beef for today.

Beefeater's is located at 1902 Hollywood Boulevard in the heart of downtown. The ambiance is Argentinian, and Latin. The specialty of the house is the churrasco or skirt steak. I went for the executive lunch last week and was pleasantly surprised by their executive lunch special priced at $6.99. This includes a foot long plus churrasco, salad, and one side. You will not walk away hungry.

The service was very good and we were started with a piping hot basket of rolls and a glass of bottomless ice tea for starters. The salad that followed was basic, but tasty with it's bleu cheese dressing. It was time for the main attraction, the churrasco. Homemade chimichurri was placed on the table and the steak screams to be doused in the green confection. The sides were mashed potatoes (regular and sweet), rice and beans, baked potato or vegetables. The steak was ordered medium rare and served medium rare. The steak was tender, juicy, and cooked perfectly.

One may believe that Beefeater's lunch prices are too low for them to maintain their business. Before you think them into bankruptcy, last time I was there for dinner, they also serve free beer at the bar if there is a wait. The dinner prices are very reasonable, albeit not the bargain of the executive lunch special. You can be sure, the beef is right here at Beefeater's.

The Best Thai

It's been a while since I visited Panya Thai on 163rd Street and 6th Avenue in North Miami Beach. This hole in the wall, is right next door the original Krispy Kreme. Being a Thai fanatic, there are very few Thai places that can do it right. Panya Thai is one of them.

The place has been fixed up and redecorated sine my last visit and is, well, very Thai'ish. The service staff seem to live in the place as they always seem to be on duty. They are very friendly, and are light on the English, heavy on the Thai. The first thing I notice when I arrive is the number of presumably Thai locals eating here. This is always a good sign.

Everything here is made to order, and the soups are no exception. The Tom Yum Ka (chicken) or Tom Yum Goong (shrimp) are the winners. If you like coconut milk, order the Tom Yum Gai, One note here, the food here is generally on the hot side. Medium is hot. Hot is fire. I order mine mild, and add the supplied spice powder to taste.

For appetizers, the Chicken Larb Gai, is a fusion of fish sauce, red onion, lettuce, rice powder, scallions, and cilantro. It is scrumptious. The Jumping Shrimp are excellent and the Beef Tiger Tear is also a winner.

The staple of the Thai Restaurant are the curries. Panya offers: Red, Green, Panang, Massaman, and Secret Night. All can be had with chicken, beef, pork, or tofu. The Red Curry here is the one that others should strive to be. The Panang Curry has a slightly more peanut taste than the red, and the Secret Night has fried egg in it. All are served with white rice. Also a staple is the Pad Thai. It is served just right with the freshest ingredients. I usually get the chicken or shrimp. They are very generous with their portions and heavy on the chicken or shrimp in all their dishes.

Let me mention the lunch specials here. For $7.95 you can order one of sixteen dishes including any of the curries or Pad Thai. It comes with rice and a salad with that all too famous peanut dressing.

Having eaten Thai food in the South Pacific, and all across South Florida, I cannot recommend this restaurant enough. It is the best Thai Food I have eaten in South Florida and savor any visit there. Don't wait and don't keep eating sub par Thai Food. Go to Panya Thai.

Is Europa in Europe?

I had lunch with a co-worker today at Cafe Europa on Las Olas Boulevard. This staple of "The Boulevard" has been around for a number of years. The location is par excellence. Right on the main drag of Las Olas and perfectly positioned to people watch while enjoying your meal. It also has the reputation of being a reasonably priced restaurant for this area.

The lunch menu was limited but the regular menu was available. We were offered to sit outside in the ninety degree heat at high noon, which we politely declined. Inside the place was bustling. The atmosphere was a bit chaotic and loud.

On the menu today was a Meatball Parmigiana Panini, and a Meat Stromboli paired with some iced tea for the heat. The meatballs were firm, small and tasty. The bread was fresh, toasted perfectly, and slathered with mozzarella. This was drenched in their house marinara sauce which was simply scrumptious. The sandwich was good on it's own merits but come on, it's a meatball sub, right? Adding their marinara sauce made the difference pushing it over the edge from an average sandwich to a masterpiece. The stromboli was also very good, the ingredients fresh and the dough thin and not filling. On the side was served a generous portion of that magic sauce. The stromboli didn't need it. The peppers, onion, sausage, and cheese were blended nicely into a not-too-filling gastronomic experience.

The service was adequate, nothing to write home about, but not bad. The rest of menu looked good and the pizza looked like it was worth a mention. The prices were reasonable for The Boulevard, $9 for a Panini, and $10 for a Stromboli. They tag you with an 18% gratuity, so don't over tip.

Normally, this place is a people watching mecca for the cost conscious. The view, the food, the aura of Las Olas. It's nice to see Cafe Europa keeping up with the quality of the food. Good job Cafe Europa. I will be back.

Grilling Perfect Ribs

South Florida's year round climate makes us one of the grilling capitals in the nation. Most of us grill, and why not? The weather is beautiful, the scintillating smell of the grill, and the taste of the food is alluring. Anyone can grill, that's why it's so popular. You don't have to be a chef, a gourmet, or know any French to grill. Slap a few burgers and hot dogs down and bingo, you got a barbecue. Now for those in the know, those who secretly have a cooking apron in the closet, those who secretly watch Emeril, there is only one type of meat to barbecue, the mac-daddy, and grand poobah of all meats - Baby Back Ribs.

This recipe and methodology will make you the king of the grill. There are a few simple concepts and ideas you need to learn before we start.

First of all, always purchase fresh ribs from a meat market or butcher. Do not buy frozen or fresh frozen. If your grandmother never taught you, let me: "Fresh is Best". Secondly, You must remove the membrane or "fell" from the underside of the ribs. I have never bought ribs where this is already removed. This is the reason why people overcook ribs. With this membrane removed, the ribs will never be tough. You can ask the butcher to remove the membrane at the time of purchase, but beware, most will have no idea what you are asking for. Third, never boil your ribs. Yes, you heard me right. NEVER. This urban legend should be left with the remains of the Dodo Bird. Finally, never cut the ribs into pieces until fully done cooking.

Now you have the fresh ribs, removed the membrane and are ready for the next step. Making and applying a dry rub. I don't like marinating my ribs in a liquid marinade. The king of the grill
uses a dry barbecue rub. Here are the ingredients for 2 cups:

1 1/4 cups brown sugar
1/4 cup kosher salt
1/2 cup Paprika
3 TB parsley
2 TB basil
2 TB oregano
2 TB thyme
2 TB dried onion
1 1/2 TB Lemon pepper
1 TB garlic powder
1 TS allspice
1 TS cinnamon

Whisk it all together and generously apply to the racks of ribs. I let mine sit overnight but even an hour is better than none. Anything left over you can jar and save.

Okay, you have prepped you ribs and are now ready to cook them. The best way to cook ribs is on a grill. If a grill is unavailable, you can cook them in the oven. I learned that trick when I ran out of gas one summer. I use a rib rack and cook them on their side to save room.

The first step is to heat the grill to about 300 degrees with indirect heat. This means you turn on the outside two burners and leave the middle off. On my Kenmore grill this is medium on the two outside burners. In the oven the normal bake cycle will do. If you use direct heat you will overcook the ribs or burn the bottom. While heating the grill you should put a small pan of hot water directly on the grill. This will allow moisture to circulate over the ribs during the slow cooking process and keep them moist. The idea here is slow cooking, but not too slow, and not too fast.

Take the ribs and place them in the rib rack or flat on the grate with indirect heat, and let 'em cook for about 1-1 1/4 hour for a real meaty rack. At this point you are ready to apply the barbecue sauce. I take the ribs out of the rack, and lay them down for the glazing. Apply the sauce of your choice with a paintbrush. I use a thick sauce, the thin watery ones just don't do it. Your almost done. About 20-30 minutes after the sauce is on will do it. Let the ribs rest for about 5 minutes before cutting them to allow the natural juices to flow evenly and be absorbed by the meat.

You are now the King of the Grill. Enjoy.

The King of all Steaks

There is a very special tree on the corner of 441 and Stirling Road in Broward County. Next time you roll toward the Seminole Hard Rock Hotel and Casino, take a minute to look at it. It is the original "Council Oak" where previous generations of Seminole Tribe elders and tribal members met for community meetings. Hence, the flagship restaurant at the Seminole Hard Rock Hotel and Casino is aptly named "Council Oak" after that legendary tree.

I first ate at the Council Oak a few years ago shortly after the casino opened. The reason? A 20 percent off coupon that came to me in the mail. Ever since that fateful night, I have been a fan of the "Oak".

Upon entering through the casino, you are in full view of the meats through the display window. The dark rich mahogany and leather seem to make the place look more traditional than it actually is. The Oak offers your typical steakhouse fare, salads, appetizers, fish, and of course, the steaks.

The appetizers were an iceberg salad wedge topped with crumbled Gorgonzola cheese, bacon, and a homemade bleu cheese dressing and a hot and cold combination dish containing jumbo lump crab meat and diced lobster tail. The wedge was nearly perfect. The lettuce was crisp, cold, and presented as if made for royalty. The toppings blended perfectly together and made a fused salad that is second to none. The other appetizer was chilled crab with hot lobster tail. Both were served in a radicchio shell. The crab was served with a mild cocktail sauce and the lobster with drawn butter. Both were very good but the wedge blew me away.

Here come the steaks. We ordered the 14oz Fillet and the Heavy Cut New York Strip. The Oak dry ages it's beef, a rarity in this day and age. For those not in the know, dry aging beef is a more costly option than wet aging beef. Dry aging requires a large inventory to rotate, special care and handling, and there is up to a one third loss of the meat during the process. Wet aging is done inside a vacuum sealed bag so there is no loss of weight, and aging happens rapidly and thus, cheaper to produce. Most steakhouses you eat at use the wet aging method.

The strip was ordered medium rare, and the fillet ordered medium, both came out right. The strip was tender, flavorful, and the natural scent of the meat was overwhelming. I found my mouth watering as I sliced into the center. This my friends, is a steak the way the almighty intended it to be eaten. The fillet was equally as good. The sides ordered were a baked potato and hash browns. The potato was good and the hash browns were well done and had a crispy exterior shell, just like it should be. I paired this with a Clos du Val Cabernet which was a match made in heaven. Additionally, as a nice touch , everyone is served Fiji bottled water throughout the meal at no additional cost.

Desert was a peanut butter bar with espresso ice cream on the side, and a scoop of Dulce de Leche ice cream. Both were yummy. I do wish they would reincarnate the dark chocolate oak tree filled with peanut butter ice cream they used to offer as their signature desert. Espresso Macchiato's were also good. Service was very good throughout the meal, but be careful of the server's recommendations, he is not on a budget.

With Blackjack, Pai-Gow Poker, and Let it Ride coming to the Seminole Hard Rock Hotel and Casino on June 22, 2008, I expect the Oak will be getting a large boost in popularity and reviews in the very near future. Do not pass go. Do not collect $200. Go to the Oak. Where dry aged beef has no match.

Cocktails & Dreams

South Floridians have been familiar with names "Big Daddy's" and "Flanigan's" since 1959. This comfortable, hometown, raw bar, pub, and restaurant has been a South Florida staple for four decades. Joseph "Big Daddy" Flanigan passed away in 2005 but Junior has done a admirable job of keeping the family namesake going. This family establishment has 21 locations exclusively in South Florida. They originally started off as a nightclub chain and eventually branched off into a chain of liquor stores and restaurants. Little known Flanigan's fact: the company is actually a publicly traded company on the American Stock Exchange (ASE) under the symbol BDL.

Think Ribs, Burgers, Chicken Wings, Fish Sandwich, Fries and of course, Beer. My favorites are the Ribs and Blackened Tuna Hoagie. The ribs are baby back, fall-off-the-bone, with a tangy barbecue sauce, served with a side dish. The sandwiches also come with a side. Anything you order as an entree comes with your choice of their signature baked potato, fries, cole slaw, dirty rice, black beans and rice, or vegetables. In the increasing world of everything being ala carte, it's nice to see them continuing to throw in the side.

Lunchtime is Flanigan's time. they offer a $4.99 lunch deal: a 10 Ounce Burger with Fries, BBQ Chicken Half with fries, Pasta Salad with Crab, Tuna or Chicken Salad, BBQ Chicken Sandwich with Fries, Ten Wings with Fries, Soup & Sandwich or Soup & Salad. Available Monday - Friday, 11am-4pm, with a beverage purchase. This is a plum of a lunch special.

Usually I order the Blackened Tuna Hoagie with a Baked Potato on the side or the Ribs. The tuna is always cooked medium with peppers, onions, and cheese. The potato is salted and wrapped in tin foil and always comes out right. The ribs are what people know Flanigan's for and they deliver. Get a half, or a full rack and the meat will melt in your mouth. Incredibly, any Flanigan's location you go to clones these ribs to the molecule and they always taste the same - great.

Flanigan's is loud, dark and relaxed. They have a full service bar, and can almost pass themselves off as a sports bar-but not quite. I keep Flanigan's on my short list. They are open late, diverse menu, good service, reasonable prices, and generous portions. Visit Flanigan's for a meal you will appreciate. I highly recommend it.

Hot Diggity Dog

I went to a Red Sox game last month in Boston and ate my first Fenway Frank. I got to thinking about the large number of of hot dog shacks that have risen out of the woodwork in the past few years. Luckily, for South Floridians there is the Dogma Grill.

Lets get down to the basics here: an all beef hot dog, poppy seed roll, and 15 variations of toppings. Not enough? How about a turkey or veggie dog instead of the beef? I go for the New York City Dog which is a beef dog on the poppy seed roll with brown mustard and sauerkraut. If the 15 variations are not enough, they will be happy to create one of your own choice. They do hot dogs right here with all natural fresh ingredients.

I originally went to the shack on Biscayne Boulevard and 71st Street in Miami about five years ago for their outstanding chili. This chili is not traditional style which is normally hearty and chunky. Dogma's chili is smooth and creamy with a consistency of a thick paste. They top it with onions, tomatoes, sour cream, cheese, and fresh jalapeños.

For sides, they offer: Onion rings, french-fries, or homemade chips, plain, or topped with chili, cheese, and/or garlic. The garlic is fresh and liberally applied. I like garlic best on the chips. for a unique libation, they offer a homemade mint lemonade which is simply delicious.

Since my first visit, they have expanded to three locations, North Miami, Ft. Lauderdale, and the original in Miami. The prices are fairly reasonable, averaging about $4 for a well equipped dog or a bowl of chili, and about $2-3 for fries and the lemonade. I now frequent the Ft. Lauderdale location on Federal Highway and SE Ninth Street.

Pay Dogma Grill a visit and see if their "Frank Philosophy" is for you. They are open from 11am to 8pm in most locations.

Eat hard tacos while you still have teeth

Moe's Southwest Grill was on the short list for today's lunch in east Ft. Lauderdale on the 17th Street Causeway. Any place that names it's burrito the "Triple Lindy" deserved a lunch date from my office. In addition to the "Triple Lindy" (Back to School), you have the "Joey Bag of Donuts" (My Cousin Vinny), and the "Art Vandalay" (Seinfeld). Okay, they have catchy names but can the food match Moe's wit?

While I normally stay away from fast food chains, Moe's Southwest Grill is an easy exception. Normally, I leave burrito's at Taco Bell; however, Moe's takes the Tex-Mex style to a new level. They offer several varieties of burritos, tacos, quesadillas, fajitas and salads, and they all have catchy names based on famous movie and television shows.

On any menu item you pick beef or chicken and add black or red pinto beans with rice being optional. You can surround this base with a hard shell, soft shell, burrito shell or salad. I had a chicken burrito with pinto beans and rice, made by an enthusiastic employee who enjoyed producing his craft. As you slide down the assembly line, you are overwhelmed by a variety of fresh toppings. I topped my overstuffed log with fresh jalapeños, fresh cilantro, lettuce, onion, salsa and took a side of Moe's fresh guacamole.

Once I shelled out a very reasonable $8 for my combo that included tortilla chips, the side of guacamole and a drink, I was face to face with the salsa bar. Moe has four salsa's up for grabs. I preferred the green tomatillo sauce, but he has hot, medium and mild red salsa's to suit all peculiarities and tastes.

Moe's has location's in Miami-Dade, Broward, and Palm Beach and are nationwide. They have a winning combination of menu items and do it all right. Check out Moe's online here. I thoroughly enjoyed Moe's and you will too.

He who eats well, lives well.

Yesterday, I went to a going away party for for some close friends that are relocating away from South Florida. The party was going to be a group of fifteen with a few babies (including my Jillian). Enter Buca di Beppo, a chain of large portions, large tables, and reasonable pricing.

The key word here is "big". They encourage large groups to order several family style platters of American-Italian food and share a taste of the smorgasbord. They recently began offering half portions and even solo dishes if it is a small group or an executive lunch. Buca offers a staggering number of appetizers, salads, pastas, entrees, and even rectangular pizza's.

We started with a Caesar Salad for the table and the lettuce was crisp, fresh, and the dressing tasted just right. No anchovies here but it was still a surprisingly good salad. Next were the appetizers, crispy calamari with a spicy marinara sauce and brushetta. The calamari was well done and the sauce delicious. The brushetta was generously covered with toppings and could have been a bit more well done for my taste.

The main dishes were served, Spaghetti with Meatballs, Penne Arrabiata with Sausage, Chicken Parmesan, and Porchetta Rustica (pork loin). The meatballs are the size of grapefruits, expect to slice them into at least four portions each. The spaghetti was al dente and well received. The chicken Parmesan was typical fare and quite good. The pork loin was topped with a Balsamic Vinegar, blueberries, capers, and hazelnuts. It blended together well but was my least favorite. The winner of the night was the Penne Arrabiata. It was spicy, tangy, and the fennel sausage was cooked to perfection. The penne was cooked al dente and went well with the spicy sauce. I was impressed that the sauce was quite spicy, as family style restaurants usually tone down the fire.

The prices are reasonable for the amount of food you get, and the service was excellent. Double thumbs up for Buca di Beppo's. They are usually packed with a line out the door, so arrive early or expect a decent wait. Locations are in East Ft. Lauderdale, Davie, and Miami Lakes.