Epicure Market - Sunny Isles Beach

So with the Rascal House all but demolished, the National Deli Corporation took the failed Rascal House location and expanded their premier gourmet supermarket to it's second location in Sunny Isles Beach. How does the new location stack up to the original and more importantly, how does it compare to other gourmet supermarkets? With the advent of chains Whole Foods, Fresh market, and even local player, Gardener's Market, Can Epicure stand atop the crowd?

Epicure has a long fabled history in South Florida. Originally opening in 1945, the market has been a Miami Beach staple for high end prepared food and Jewish style appetizers. This includes, wine, cheese, deserts, and their own line of frozen foods. They are best known for their take out and legendary soups. Their Matzo Ball soup is still one of the best around. Their high end flair has catered to the rich and famous as well as the average Joe.

The new location is a beautiful site and has been completely renovated. It is nearly twice the size of the original Alton Road location. As you walk in you see the endless take out display counter, and aisles of gourmet stuff. First stop was the cold appetizers, where I was offered to sample anything in the case I desired. I tried the "World Famous" tuna which was pretty darn good but lacked a little something crunchy. Next was the chopped liver. Boy, that was good, in fact world class. A brief examination of the smoked fish and cream cheeses appeared to look top quality as well. Next was the hot case, where you can buy everything from baby back ribs to stuffed salmon. The case looked good enough for a picture in a food catalog. The seafood case contained Colossal Stone Crab Claws, and Jumbo Shrimps among several other seafood based salads. Their other fish looked to be all fresh and top end. I took a walk through their wine selection and found it to be overpriced and inadequate. The fresh fruit looked as if each piece of fruit and vegetable had been waxed and sealed for a portrait, they could not have a better presentation.

So the place is beautiful, it has high end delicious food, what is the problem? The pricing. This place has the same problem they did when they owned the Rascal House. Their prices are just not competitive and are plain over priced. When National Deli took over the Rascal house the first thing they did was jack up the prices. Next they downsized the portions. Finally they began cutting the "freebies" that were standard table fare. Why do I mention this? Because as good as Epicure is, most items are not worth the money they charge. With the exception of certain "Old School" Jewish Style items such as the soups, Borscht, and Kasha Vanashkas, I don't foresee myself shopping here very often. Whole Foods has lower prices, more sales and their stuff is almost if not just as good as Epicure. Fresh Market is right up there as well, I would put their meat department second to none and they have good sales too. The Gardener's market is my favorite option for eat-in and a home style feel. I would take any of the three over Epicure, hands down.

It saddens me to potentially see another old Miami institution like Epicure going the way of the Rascal House, with over priced items and small portions. Luckily in Epicure's favor they have some of the highest rent district near the new store, Aventura, Sunny Isles, and Bal Harbor, so they may well get the crowd they are targeting. However, in these woeful economic times, I don't foresee huge lines forming at Epicure's registers. Thumbs up for the quality and the selection. Thumbs down for pricing, portions, and pomp. Let's hope Epicure does not go the way of our former beloved Rascal House.

Billy's Stone Crabs

This little known restaurant on Hollywood Beach seems to be in direct competition to the World Famous Joe's. Does it compare? Does it have good claws? These were the questions I sought out to answer on a fine Sunday evening.

Bill Hershey, founder of Billy's, was married to the daughter of Joe's, which is the Stone Crab connection here. They seem to be the only two stone crab specialists in Miami-Dade and Broward. Billy claims to get his claws from the same supplier as Joe's and states they are exactly the same. Lucky for you, your columnist has eaten annually at Joe's since birth and is in a unique position to compare and contrast the two. The restaurant itself is a two story building on the Intercoastal with the dining area on the second floor. After the elevator deposits you at the Maître d' station, Michael Leffler greets you with a big smile and a New York feel. No reservations are accepted, arrive early if you don't like waiting, although it is nothing like the wait at Joe's.

I am pleased to report that Billy's has excellent claws, and even better they have an all you can eat option for those with a hearty appetite. They are available in Medium, Large, and Jumbo size claws. All of these sizes have an all you can eat option. What puzzled me was why anyone would bother with a large or jumbo all you can eat when the mediums were the lowest priced?

We ordered an appetizer of their Cole slaw and Crab Cakes to start. The Cole slaw was excellent, fresh, and mixed by our server table side. The crab cakes were more crab than cake and fantastic. I highly recommend them.

The moment of truth arrived and yours truly ordered the medium all you can eat claws. Also ordered were Shrimp Scampi, Blackened Grouper, and a side of hash browns. The claws were served properly chilled and cracked well, but the meat was not bruised. No cracker or mallet was needed to gain access to the succulent meat. The mustard sauce was also chilled and standard fare. I find the medium claws to be sweeter and tastier than the larger claws and always have. Stone Crabs are expensive enough, without jacking the price up for the larger versions. A standard order of medium Stone Crabs has 7 claws, large 5 claws, and jumbo 3 claws with price exponentially increasing as the size goes up and the number of claws goes down. I thought the claws were every bit as good as Joe's. The Shrimp Scampi and Grouper were also good, the grouper was a little on the small side. Personally, if I go to Joe's or Billy's, I am there for the Stone Crabs; however, at least they have decent alternatives for those who do not partake. The hash browns were good, and the service was exceptional. Our water glasses never went below half-full, and our server was very patient and doting to our table.

For desert, they tout a Key Lime Pie which we sampled and found it to be darned good. Unfortunately, their espresso machine was out of order, so we passed on the cappuccino. We liked everything we had and felt comfortable with the staff and ambiance. The second floor view was scintillating and calming.

This will bring us to the ever pending question. How does it compare to Joe's? Well, it really doesn't. Joe's is an institution that has been built for decades and deserves a review of it's own. The Stone Crabs, Cole Slaw, and service are on par with Joe's. The Hash browns and Key Lime pie are not. The rich excitement and anticipation of "going to Joe's" was not there, because it's not Joe's.

Billy's is a great alternative to Joe's for a Stone Crab night out. The claws are great, the service impeccable. I enjoyed my dinner at Billy's and I will definitely return. Those in West Palm and Broward may find this a closer alternative than Joe's to sample some first class Stone Crabs. Come on down to Billy's and enjoy your dinner. Just don't expect to meet Joe's. Billy's is located on A1A one block north of Hollywood Boulevard. A review on Joe's will be forthcoming in the next few weeks.

The King of South Florida Bagels

Having grown up in South Florida with thick New York blood coarsing through my veins, good bagels are difficult to find down here. Luckily for me and everyone else, we have Sage Deli and Restaurant a/k/a Sage Bagels. There are a few decent bagel places in South Florida that are passable, but Sage is the only place that can muster the litmus test. Their bagels and bialy's are the best - period. Sage is the Heavyweight World Champion of South Florida Bagels. Their appetizers also are high quality, traditional, and never disappoint. You can imagine walking down Clinton Street on the Lower East Side when you enter Sage Bagel.

In business since 1973, the original owners, Milton and Iris Fuerst have maintained this exceptional bagel establishment without interruption. Although Milton died in 2002, Iris has kept the place up to snuff. Originally, bakers from Queens, NY, they opened their small shop in Hallandale and have kept the original location. They expanded into a small eat-in area which is always busy.

The world of commercial bagels is both a blessing and a curse. Places like Einsteins, Offerdahls, and Bruegger's have opened the eyes of the masses to bagel's and appetizers, NY style. For this we are thankful. The problem is they are embarrassingly bad when compared to the real stuff.

So what makes the best bagel different from say, an Einstein, Offerdahl, or other poser bagels? First is the preparation. Real bagels are boiled and then baked. You never just pop them in the oven,like an ordinary bread Also, each one is hand formed, no two are alike. The exterior is slightly crunchy with a chewy, not gummy interior. You generally slice in half and add a "schmear" of cream cheese. Purists prefer plain, scallion, or veggie. Nowhere in a real bagel joint will you find such Protestant things such as: honey butter,maple nut,and fruit flavored cream cheese. Also no real bagel joint will ever sell power bagels, cranberry bagels, asiago cheese bagels, mango bagels, blueberry, etc.

There is also the "bialy factor" at Sage. A bialy is a type of bagel-like creation that is a cross between a bagel and an onion pocket but it is not boiled and has a depression on the top usually filled with diced onions. Bialy's are part of their menu and they are difficult to find much less to find a good one.

Let's move on to appetizers. this includes, cream cheese, salads, smoked fish, and deli. They excel in this area. Their cream cheese is made fresh daily and whipped with the appropriate ingredients (scallion, veggie, plain). The cream cheeses are second to none. The salads include: White Fish Salad, Baked Salmon Salad, Chicken Salad, Tuna Salad, Egg Salad, Eggplant Salad, Chopped Liver, Chopped Herring, Nova or Lox Spread. They also offer Pickled Herring w/Onions & Cream Sauce, Schmaltz Herring w/Onions, Matjes Herring w/Onions & Wine Sauce, Pickled Lox w/Onions & Cream Sauce, and Gelfite Fish. These salads are also top quality and match up against any other local bagel joint. Smoked fish includes: Whole Filleted Whitefish, Hand-sliced Nova & Belly Lox, Kippered Salmon & Sable, and Sturgeon. Lastly, the deli meat is high quality and is better than most.

A few tips for the inexperienced: When buying Nova or lox, always insist they cut it near the head, never from near the tail. Nova is sweet and unsalted salmon, lox is it's salty cousin. (most people eat Nova). Figure one eighth of a pound per person for smoked fish. Bagel shops always sell a Baker's dozen, make sure you get the extra bagel. This stuff should be purchased the same day you are going to eat it. Finally, don't get sticker shock from the bill. It's expensive but well worth it. Honorable mention goes to Deli Den in Broward on Stirling Road.

Pay Sage Bagels a visit. They located in Sage Plaza next to Gulfstream on Hallandale Beach Boulevard just east of US1. Once you pick up a dozen of these, you too will imagine you are now transported to the Lower East Side of New York and wonder what those bagel chains have been doing all these years.

The Old Heidelberg

The Oktoberfest is a sixteen-day festival held each year in Munich, Bavaria, Germany that has been held since 1810. I was amazed to learn that Oktoberfest was actually in September, held until the first Sunday in October. Having been to the real Oktoberfest a few years ago, I have not been impressed with most of the German food I have tried here in the United States. In honor of this fine German holiday, I set out looking for some real German food. Enter the Old Heidelberg, a Mom and Pop establishment that has become a landmark on SR 84 in Broward County. The Old Heidelberg was recently sold to new owners, although the original owners still own the deli located next door to the restaurant and still supply them with their Würstel (sausages).

The decor in the restaurant makes you feel as if you are in Munich as soon as you walk through the door. Lederhosen, German Dirndl Dresses, Cuckoo Clocks, Folk Music, Nutcrackers, and Steins are all here. So far, so good. While we waited for our table, we grazed at the bar. They had no less than ten authentic German Biers on draft. We settled on a traditional Bavarian Hefeweizen or Hefeweißbier in German. This is a nice light wheat beer with yeast. The beers come in two sizes, big and bigger. The beer is good. There is an accordion player and a dance floor where the kinder (children) supply live entertainment by doing a traditional German Folk Dance.

After being seated, we started with an appetizer of their Sausage Sampler Platter with Bratwurst, Knockwurst, Kielbasa, Thüringer and an order of Marinated Herring in Sour Cream. The sausages were served with Mustard and German Potato Salad. The sausages were delicious and cooked well. The mustard has a slight kick to it, and the potato salad was clearly homemade and delicious. The herring was good, it was minced into pieces I thought were a bit too small and lacked onions. The sausages were the clear winner here. Equally interesting are their soups. The German staple, Potato Soup, is served in a cup or a bowl and is worth a taste. Also of note is their liver dumpling soup, it's unique and tasty. A basket of fresh German breads are gratis and taste as if they were flown in from Germany daily.

The main courses are a very tough decision at the Old Heidelberg. The standout above the rest are the schnitzels. They offer "Wiener Schnitzel" Pan fried in Butter, Red Cabbage, and Potato Salad, "Holstein Schnitzel" Anchovies and Egg, Red Cabbage, and Potato Salad, "Paprika Rahm Schnitzel" Red and Green Peppers, Sour Cream Sauce, Rice, and Red Cabbage, and "Jäger Schnitzel", Mixed Mushroom Sauce, Spätzle, and Red Cabbage. They also have an excellent Beef Stroganoff, Sausage Plates, Lamb, and of course, Pork including an excellent Schweinhaxe (Roast Pork Shank). All come with choice of sides: Spätzle, Red Cabbage, Sauerkraut, Rice, or Mashed Potatoes. I strongly recommend the Spätzle, which is like a German pasta dish. I also recommend the Jäger Schnitzel for rookies of German food. They have a huge menu, there will be something for everyone here, it makes a great family restaurant.

By the time you are done with your main course, desert seems as impossible as improbable. However, they do offer Fresh Baked Apple Strudel and Schwarzwälder (Black Forest Cake).

A few notes about The Old Heidelberg, during Oktoberfest on the weekends, you must have a reservation. If you walk in you will be relegated to the bar area or if you are lucky to a rear isolated room usually for private parties. The service is friendly but slow. Plan on spending a few hours with a large group, they are in no hurry to get you out, the place is packed on the weekends.

I thoroughly enjoyed myself at the Old Heidelberg. I have had enough bad German food to last me a lifetime. While dining at Old Heidelberg, I felt as f I were in Munchen (Munich) walking along the Marienplatz. For those who are a fan of German cuisine, the Old Heidelberg is a breath of fresh air. For those not experienced, it is an eventful introduction to a new cuisine, and culture not often portrayed properly or positively. Give the Old Heidelberg a try you will be impressed.

Christy's Restaurant

I was really excited to go to Christy's this week. Number one, I hadn't been there in many years. Number two, it's still Miami Spice month. Number three, it's nice to get into Coral Gables every now and again. This iconic Coral Gables steakhouse is going to celebrate it's 30th birthday next month in October.

Upon seeing Christy's from the street, I was jogged by memories of years past, and pleased to see the familiar sign with the Christy's logo had survived. As you enter the foyer, you are ensconced with dark masculine colors and brass fixtures that take you back to the elegant 70's. I felt like I had been transported to one of the great reading rooms of Europe. Christy's gave me the feeling it had not been updated in many years.

Christy's Miami Spice menu offered your choice of appetizer: Soup of the day, Caesar Salad, and Fresh Corvina Ceviche. We were only interested in the "World Famous" Caesar Salad and the ceviche. The salad was excellent, anchovies were on the side, and the dressing was great. The only thing missing was a table-side preparation. The ceviche was likewise excellent. The corvina was presented in a small martini glass diced up with red pepper and onion in a lemon juice. I wasn't sure if an old school restaurant could pull off a great ceviche, they proved me wrong. So far so good. Our service was excellent, the gentleman who served us seemed as if he had been there for all of the 30 years Christy's has been open.

The main course was a choice of: 8oz Filet Mignon, topped with gorgonzola butter, with shallot mashed potatoes and fresh asparagus with a red wine sauce, Herb Crusted Seabass, with a baked potato, fresh vegetables and horseradish cream sauce, or Chicken Porcini sautéed in a brandy sauce with porcini mushrooms, served with a baked potato and fresh vegetables. Cristy's is one of the few restaurants to offer a filet on the Miami Spice menu so that was the unanimous choice. We were allowed to substitute a baked potato for the mash, which was a nice allowance, most Spice menu's are not flexible.

The steaks came out cooked correctly, but the quality of the meat was fair at best. I was terribly disappointed in my filet and began rethinking that decision. Christy's is first and foremost known as a steakhouse and they did not deliver this fateful night. The baked potato was great and the fresh chives and sour cream made a nice presentation. The asparagus were likewise cooked al dente and perfect.

For desert, they offered a choice of homemade Key Lime Pie, or Caramel Flan. The pie was very good, a bit on the tart side for my taste. The flan was the better choice. Firm, creamy and smooth, just as you would expect from a Miami restaurant.

It was almost all there. I was ready to give Christy's a glowing review, but alas, I cannot. The service, the appetizer and the desert were magnificent. But the steak took them down. I am not sure who supplies their meat, but I am confident I could have prepared a better filet on my own grill. They could also use a face lift and update their decor. Perhaps we can revisit this in the future, but there is no excuse for such a poor quality of meat to be served in a place with the reputation of Christy's.

DINE OUT IN LAUDERDALE

Thanks to the great success of Miami Spice, Ft. Lauderdale will be offering a similar program aptly named "Dine Out" during October 1 - November 14, 2008. Although not as well known, or advertised as Miami Spice, there are some excellent restaurants on the list such as Cero's, and Jackson's Steak House. This dining program started last year, and was successful enough to bring it back for '08. They also note on the website that there is a special preview at selected restaurants beginning September 15, 2008, check the web site for particulars.

Three course dinners will be offered at $35 per person. A few interesting restrictions are notable: Most Dine Out Lauderdale menus are valid Sunday-Thursday, and not valid during the Fort Lauderdale International Boat Show, Oct. 30-Nov 3, 2008. American Express is an official sponsor; however, no word yet whether they will offer any cashback bonus as they did for Miami Spice. The official Dine Out website can be seen here.

South Florida Storm Website

As a typical South Florida Resident, we spend a lot of time checking a hurricane's trajectory. I wanted to share the best storm tracking website out there for now: Stormpulse.com. This is off topic but very relevant to South Floridians.

Click here: http://www.stormpulse.com/ for the latest storm information.

DeVito South Beach

The first thing I always seem to notice when arriving in South Beach is the parking, or lack thereof. I arrived early at DeVito's, luckily grabbing a meter, a block away rather than paying the $15 + tip SoBe standard valet charge. Upon arrival there are a few seating options, inside, outside, upstairs, and downstairs. The action is usually downstairs, while upstairs is a bit more sedate and refined.

DeVito's South Beach, touts itself as an "Italian Chop House" and is decorated in a contemporary twist on traditional Italian decor. It works very well and is a nurturing, inviting environment. Danny DeVito partners with David Manero, a local restaurateur to create this high profile, exciting restaurant set in the heart on South Beach on South Ocean Drive.

Luckily for our wallets, DeVito's is participating in the Miami Spice program. They started us with a hot loaf of bread curiously served in a brown paper bag, along with a gratis tray of antipasto.

On the menu for appetizers were: Caesar Wedge with white anchovy, cherry tomato, Crostini or Jumbo House Meatball with whipped ricotta. The meatball was the winner here. Served in an individual chrome sauce pan, it was the size of a grapefruit and could have easily served two. The presentation was definitely a plus. Topped with a tasty marinara sauce and a dollop of herbed ricotta, it was delicious and filling.

The main courses presented were: Pennoni, Zyr-vodka san Marzano sauce, or Wild Salmon, truffle honey mustard glaze, pomegranate, marinated fennel, or Organic Semi-boneless 10 oz Lemon Chicken Breast, pepperoncini Chile’s, and citrus dressing It was simply great. Given the choice, I would opt for the chicken. The main dishes come alone with no accompaniments. We tried a side of Horseradish Mash Potatoes and were disappointed. The potatoes were good but served cold.

The desert was the crowning jewel, offered were: Vanilla panna cotta with mix berry compote or Cannoli siciliani, ricotta impastata with chocolate chips, blood orange sorbetto. We opted for the Cannoli which was dreamy and could not have been better. It was paired with a lemon sorbet on a bed of pistachio nuts. I did not think the pistachio nuts was a good pairing for the sorbet, but I overlooked it since the cannoli was so good.

I really like DeVito's. The ambiance, decor, SoBe atmosphere, it's all there. What is also there are the SoBe prices. Of course if you go there on a Friday or Saturday night, you may very well run into some celebrities, or maybe even Danny DeVito himself. Treat yourself to a night at DeVito's, especially at Miami Spice prices. It's worth every penny.

Bourbon Steak @ Turnberry Isle

This is tough review to begin. Do I start with the grand entrance to the hotel? The outstanding service? The beautiful chic decor? The ambiance? They are all fantastic. This restaurant is worth a visit, especially with the Miami Spice menu available. The Chef, Michael Mina puts together a nice presentation and has several restaurants based out of San Francisco.

I had been looking forward to trying Bourbon Steak for a while, and I was teeming with excitement. I had been told by several people that one of Mina's signature items were the Trio of Duck Fat Fries. Imagine my surprise as I sat down and a complimentary order of the fries were plopped down in front of me. The item is normally an $8 side dish. Contrary to what one might envision this dish to be, it is simply presented in three varieties: Smoked Paprika and Mustard, Saffron and Garlic, and Rosemary and Onion. Each variety is presented in an individual small glass served standing up. As if the flavored fries were not enough he has paired them with three different dips: Smoked Paprika and Mustard Crème Fraîche, Saffron and Garlic Aïoli, and Onion Ketchup. All I can say is délicieux.

The Miami Spice Menu appetizers offered were: Sweet Corn Soup with Jalapeño and Jack Grilled Cheese, Sausalito Springs Watercress with Mission Figs, Pistachio, Goat Cheese, and Cumin-Dusted Tempura Prawns with Cucumber-Mango Salad. I opted for the Prawns, which were served piping hot and perfectly, lightly fried. They were piled on a tasty salad and overall gets a "A".

The name of the game is steak, so lets take a look at the menu offerings. On the Miami Spice menu, I was surprised to be confronted with an up charge of $10 in order to opt for the Filet Rossini with Crispy Shallot Potato Cake, and Foie Gras. Your other options were: Wood-Grilled Organic Chicken with Chicken-Scallion Ravioli, and Ginger-Carrot Emulsion, or Swordfish with Caramelized Pearl Onions and Yukon Potatoes, Tomatoes, and Beurre noisette Sauce. We ordered the Swordfish and Filet. The Swordfish was marinated and cooked to perfection; however, it was a very small piece of fish. The Filet was good, but I pegged it at about 6 oz., again a very small portion, especially in light of the surcharge. The Potato Cake and Foie Gras were good but not great. The main course gets a "B" rating which is good.

Finally, the desert menu. Your choice of either Doughnuts “Foster” with Bananas, Cinnamon Ice Cream or Beignets and Valrhona Chocolate Pot De Crème. They were both excellent and worthy of ordering.

A few notes about Bourbon Steak. The portions are small, and the prices are high. I reviewed the regular menu as well as the wine list. The regular menu prices about $10 per entree over the other super premium steak houses for their Angus Beef. They also host a plethora of Kobe Beef which is very pricey ($72 for the Kobe Filet). The wine list was a bit on the pricey side as well; however, it was extensive and well stocked. This is one place I would certainly take advantage of during Miami Spice Restaurant Month. I'm fairly sure I would not pay the regular menu prices for Bourbon Steak although I did enjoy the experience. Good job Bourbon Steak.

Get a $50 Gift Card from Miami Spice & AMEX

This is no joke. Dine at any three (3) Miami Spice restaurants, spend at least $75 per visit, charge it to your AMEX card, and get a $50 free AMEX gift card. This is icing on the cake people. Make sure you save your receipts and put it on your AMEX.

Get the rebate form here: FORM

Fun Time is Croissan'time

For those in the know, Croissan'time is a neat little French Bakery/Cafe tucked away in East Fort Lauderdale just North of Sunrise Boulevard on Federal Highway. This little hideaway has been in business since 1986, the proprietor being of actual French descent and trained in the old ways of the Pyrenees. This humble little storefront houses a cafe, a take-away deli, and of course, a bakery.

Let's start with the bakery. Croissan'time produces some of the finest french bread and rolls I have had outside of Europe. They have a tremendous demand and generally sell out by the late afternoon. I'm not sure how long I can rant and rave about their bread, but are you getting the idea that this place is the real deal? Lets take a look at the cakes and pastries, all produced on site. The traditional pastries are all here: Napoleons, Eclairs, Cream Puffs, Souffles, Lindsor tarts (Heart Shaped), Fruit Tartelettes, Chocolate Dipped Fruits, and Tiramisu along with some whose names I can't pronounce. They are all available in regular size, and they carry mini-sizes of all their creations. You can pick up the large pastries for $4.60 each or get six mini's for $9.00. I recommend getting the six mini's and trying several varieties.

The bakery is tied into the cafe' which produces specialty sandwiches, Quiches, Salads, Croquet-Monsieur, Pizza, and a hot dog encased in a pastry shell. My personal favorite is the Tuna on a Baguette. They give you the options of fresh brie, cornichon (small French pickles), lettuce, tomato, and onion. Dijon mustard, butter, and mayo are options as well. Their tuna paired with the cornichons is a striking combination that is very tasty. When put together with the brie and the hot baguette, the fusion of flavors rivals any sandwich I have ever had. Also available is Turkey, Roast Beef, French Ham, Pate', Prosciutto, Smoked Salmon, and Salami.

Their deli counter looks as if it was just off the Avenue des Champs-Élysées. The first thing I noticed was the cheeses. They carry several varieties of Gruyere cheese including a champagne variety that is delicious. They have several other varieties of Brie and Gruyere available. In the display case is DiParma prosciutto, Serrano ham, Madrange cooked French ham, Saucisson sec, Merguez, Boudin noir, Mousses and pâtés, Foie gras (duck and goose liver),Smoked Salmon, and Caviar Beluga. This is all the real deal folks! As if the pastries and chocolates were not enough, they also have homemade ice cream and sorbet here.

For those who enjoy the finest in food, the French themselves are difficult to palate; however, their food is the world standard that all are set to, like 'em or not. This place is true to the French. Overpriced, a bit obnoxious, darn good food, one line for all services, and command of their market.

Take an afternoon ride down to Croissan'time for a sandwich and a pastry. Take a loaf of bread home and pretend for a few minutes that you are walking down the Champs-Élysées. They are closed Monday's and open 7:30am to 6:30pm Tuesday-Saturday. Sunday is 7:30am to 3:00pm. You can find them at 1201 N Federal Highway, Fort Lauderdale, FL 33304.telephone: (954) 565-8555.

The Palm- An Institution?

The Palm is a taste of history, as it started in 1926 in New York City by two Parma, Italian immigrants. This makes the restaurants history all that much more interesting, since it's humble beginnings are that of a Northern Italian Trattoria. In their earliest years, they were not known for their steak or their seafood. Lets move to 2008, The Palm has 25 locations and is considered to be an institution by most. Still family run by descendants of the original families.

We opened with a bottle of Red Zinfandel and took in some appetizers. The Colossal Lump Crab Meat Cocktail was okay, but not good. It was served in a plate with a side of cocktail sauce and horseradish. It was fairly bland and a bit small for $17. I added quite a bit of horseradish to the cocktail sauce to make it palatable. Next time I will go for the Shrimp Cocktail. We also got an East Coast Gigi Salad, and a West Coast Gigi Salad. The Gigi Salads are always a big hit and it is recommended. Also recommended is the Hearts of Palm Salad.

Lets get to the meat. The Filet was ordered medium and served perfectly pink. Their selection of meats rivals most Also ordered was an off the menu item, a veal chop. It was ordered medium and came out just right. It is recommended if you can get it. The sides were Lyonaise Potatoes (off the menu), and Creamed Spinach. The Lyonaise was more of a hash brown patty dish, not what I expected. It was very greasy and heavy a 'la Joe's Hash Browns, not for everyone; however, was good for me. The Spinach was very good. No desert tonight.

I enjoyed my meal except for the Crab Meat Cocktail. The service was wonderful. The waiter suggested two things for us off the regular menu and gave us some excellent recommendations. The steaks were great and cooked perfectly. Their dry aged beef is right up there with some of the best I have had. Although I never had the pleasure, of eating there, my father always raves about The Palm in the Hampton's. Others have had similar comments about Las Vegas, New York City, and Los Angeles.

The Palm is a bit stuffy, the caricatures humorous, and the service is good. I like the Palm, and I think they have a fine institution. Thumbs up for the Palm. Reservations are recommended, they are located at 9650 East Bay Harbor Drive, Bay Harbor Islands, FL 33154. Telephone: (305) 868-7256.

CAPITAL GRILLE - "REVISITED"

After my last dining experience at Capital Grille, I thought I would take a break from the establishment for some time. Low and behold, family and friends from out of town, coupled with an American Express gift certificate dragged me right back to the Galleria in East Ft. Lauderdale. Still wary of the Darden Restaurant ownership nexus, I was not convinced this was the best command decision we had ever made.

I'm happy to report this experience was a positive one. If you haven't read my original review, please read it here. I was on high alert, and ready to pound them right into the ground. We started with a bottle of Clos Du Val Pinot Noir, and waited for the appetizers to arrive.

After my last experience with the chopped salad, I opted for "The Wedge" this time around. It consisted of a quarter of an iceberg lettuce drizzled with bacon and bleu cheese. Fairly simple,it was wonderful. Next came the Lobster Bisque. It was a bit better this time and had a fair amount of lobster meat. They still tend to use too much cream and too little lobster. We skipped the Shrimp Cocktail this time around

Enough with the small stuff. I wanted my NY Strip and ordered it medium-rare, and it came perfectly cooked and was quite tasty indeed. The Lyonaise Potatoes were money in the bank as always, the Mashed Potatoes, Asparagus, and Lobster Macaroni and Cheese were also excellent. Also ordered was a 3 lb Maine Lobster, and a Filet. The lobster was very good, but a bit pricey at $94. The Filet was excellent.

I had imagined that after my previous experience there was no way they could get it right. I'm glad to say they still still know how to cook and serve the brown moo. As usual the service was excellent and our server was very knowledgeable. This in no way excuses my previous visit; however, this was a major stride to placing Capital Grille and back on the preferred list. I still prefer the steak at Council Oak at the Hard Rock Casino in Hollywood but Capital Grill is making its way back into my good graces. For those who use American Express, Membership Rewards has Capital Grille on their list of gift certificates available for cashing in.

Let's face it, the premium steak houses are charging exorbitant prices for their meals nowadays. When one pays $35-40 for a steak a' la carte, it should be a darn good steak, not just okay. Lets hope the Grille can keep it up.

Five (5) Stars ***** for Chef Allen

Over the years many fine dining establishments have come and gone in South Florida. There is one standout among the rest - Chef Allen's. Chef Allen a/k/a Allen Susser is usually seen greeting tables and is easily identified by his trademark beard and traditional white chefs smock. He was influenced by the culture, local cuisine, and tropical environment here in South Florida. His dishes are eclectic and infuse his favorite ingredient, mango, with other carribean spices, fruits and vegetables. He has been in business since 1986 at the same location in Aventura.

Fast forward to the Miami Spice restaurant promotion showcasing the very best of Miami cuisine. Chef Allen was an original sponsor of this program opening his doors to thousands that would otherwise likely not experience his kitchen. Luckily for you, he still is an avid sponsor of the Miami Spice program and a three course dinner can be had for a mere $36. Chef Allen also offers a three wine pairing for $25. The only other cocktail you should consider is his famous "mango-tini", outstanding and also quite pricey at $16 each. It must be tried at least once.

His service and help is nothing short of exceptional. From the Maitre 'di who greeted us, to the busboy constantly refilling our water, to our server who was also superior. Opening was a complimentary tray of vegetables with a red pepper dip. Very tasty and a pleasant surprise.

Although the regular menu was available, who can pass up the Miami Spice menu? The appetizer choices were: Conch Mixto Ceviche, Wild Florida Shrimp and Grits, or a Roast Beet Salad. The ceviche was fresh and mouth watering good. The seafood tasted as if Chef Allen had caught it himself that afternoon. The shrimp and grits were tasty and the grits were cooked in a seafood base that blended well. The beets were fresh and served with feta cheese. All were great, but the ceviche was the winner. In between the appetizer and the main course a complimentary watermelon sorbet was served to cleanse your palate.

The main course was a choice of a Wood Grilled Skirt Steak, Pan Roasted Mahi Mahi, or Smoked Paprika Grilled Bell and Evans Chicken Breast. The Skirt Steak was cooked to perfection with green beans on the side, and the Mahi was equally exceptional with a side of bok choy. The flavors in the sauces that Chef Allen uses seem to dance in your mouth once you take a bite of his creation. The fusion of the ingredients are second to none.

The deserts were choice of: mango cheesecake, mango cobbler, or mint chocolate shell with vanilla ice cream. They were all delicious.

Chef Allen's is the dining experience we all look for and very rarely get. The fact that he is on the Miami Spice list simply begs your call. This is the "Best restaurant in South Florida". Whether you take advantage of the Miami Spice menu or not, make sure you stop by Chef Allen's. Reservations are recommended, located in NE Miami-Dade at 19088 NE 29th Avenue, Aventura, FL 33180. Phone: (305) 935-2900.

Miami Spice Month

Don't forget this is Miami Spice Month. From August 1, 2008 until September 30, 2008, you dine dine at Miami's finest resturaunts for a mere $36. This is a full three course meal with a few choices. The list is long. If you pondering the best places to go, let me help you with a choice. Go to Chef Allen's in Aventura. It is the best restaurant in South Florida.

A Burrito Bashing

This past weekend, I succumbed to the effervescent lure of Chipotle's. I am always up for a quality burrito, and they are usually hard to screw up. Chipotle's is a chain of Tex-Mex style food which is touted as "Gourmet Burrito's and Tacos". With a plethora of burrito joints in South Florida, would Chipotle measure up to it's competition? I'm afraid not.

When you enter the place, it is striking with its brushed steel and cherry wood decorations. The pigmented cement floor and the ergonomic rolling garbage cans are all extremely attractive and make for an inviting wait in line. The Generation Y staff was enthusiastic and aimed to please. They definitely had the right attitude.

They offer up the 4 basic types of meat (pork, steak, chicken, shredded beef), as either a burrito, taco, salad or fajita. Then add your choice of black or red (pinto) beans, and some plain white rice. As you move down the assembly line you are offered 4 toppings, lettuce, salsa, sour cream, and cheese. They do offer one small spoon of fresh guacamole for an additional $1.50. They are lacking in additional toppings. Where is the fresh or pickled jalapenos? No lemons or limes? No cilantro? No onions?? No salsa bar? Forget about the cucumbers and olives. This is where they really fail the test.

Onward to the table, and lets eat! The chicken burrito we ordered was just okay, the chicken was on the dry side, and the rice was very bland, and tasteless. The chicken salad was similarly dull. The high point of the meal was the guacamole. We ordered the guacamole and chips for a nominal charge of $2.50. The guacamole had a a nice texture and was fresh. The chips on the other hand, were inedible. They were cooked with so much salt that they were impossible to chew and swallow.

Overall, I was not impressed with Chipotle's, Their web site touts 114 positive reviews and gives the impression of gourmet dining. I would not recommend eating here with so many good and great options available such as Moe's. If they got their act together, the place has potential. Unfortunately, they get the proverbial "Thumbs Down" today. Give Chipotle's a pass. If you have not read my review of Moe's click here for a great Tex Mex gastronomic experience.

Do Leprechan's Drink Beer?

There are quite a few Irish pubs in South Florida. All of them have great beer. Most do not do great food. Tucked away on North Andrews avenue in east Ft. Lauderdale is Maguires Hill 16. This dark, smoky, landmark is great place for lunch, happy hour or just to chill out and have a beer.

Every day there are several lunch specials. They change daily and are all reasonably priced from $6.99 to $12.99. They also have a complete menu with something for everyone. One great reason to eat at Maguires is their potato soup. For an up charge of .50 cents you can get a loaded bowl of some great potato soup.

The opening order was the standard fish and chips. This consisted of one large piece of golden fried cod and a healthy amount of steak fries. It was well done and very tasty. It rivaled any English Pub I have eaten at. They keep vinegar on the table for the fries and fish, but unfortunately, they never heard of brown sauce at Maguires. We also ordered a Hot Corned Beef sandwich which comes with a side of fries which was good. It was served on marble rye bread and served warm with extra hot and spicy mustard. Finally the Shepard's Pie was seasoned ground beef over a bed of mashed potatoes. The dish was served hot and the seasoning was just right. Most of the men items excel for pub fare; however, I would think twice before ordering the Teriyaki Chicken. Finally, the beer. They have an impressive selection of imports and drafts although I was a bit disappointed they had no hand pumped ales. They also have a full service liquor bar for those who wish to hit the hard stuff. Service is above average and the servers are very attentive to their customers.

Maguires opens early and closes late. They have live bands on the weekends and a free buffet for happy hour. Pay them a visit at 535 N. Andrews Avenue in Ft. Lauderdale for some good old fashioned publike fun. After you visit Maguires Hill 16, you will know if Leprechan's drink beer.

July 4th - Get up and grill

Well it is the birthday of our country once again. We will be 232 years old this year. Although I have been busy, I wanted to remind everyone to have a great fourth, and don't forget to fire up your grill. For those who forgot here is my world famous rib recipe:RIBS!

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.