Featured Restaurants

There’s a lot more to a Miami burger these days than a meat patty with a slice of cheese on a sesame bun. It might be layered with sizzling strips of candied bacon, topped with heaps of macaroni and cheese, or hugged between two crisp, golden plantains. Today, South Florida restaurants and fast-casual spots are

Where: 1401 S. Andrews Ave., Fort Lauderdale Phone: 954.990.6658 Website: barritaftl.com A year after launching Fort Lauderdale-based Tap 42 in 2013, the ownership group—including executive chef Andrew Balick—acquired the land next door and filed permits for a proposed Mexican restaurant. But the plans for what ultimately would become Bar Rita went to the back burner

From early each morning until just before midnight, Homa and Ali Khakpour serve the cuisine and culture of their homeland inside a Pinecrest storefront. Together with their son, Reza, the family owns Rumi Persian Grill in Pinecrest, a popular neighborhood spot for traditional Persian food. Named in honor of the 13th century Persian poet and

Nitin “Nico” Solanki was researching businesses one day and came across Nekter Juice Bar. It was listed as one of Inc. magazine’s 10 fastest-growing franchise businesses of 2016. The West Palm Beach resident says it was then that he got serious about owning a franchise, and Nekter was it. He opened his first in May

As part of this season’s holiday festivities at the Ritz-Carlton, Fort Lauderdale, pastry chef Carlos Salazar and his team are preparing a gingerbread house for the hotel lobby that’s destined to become a social media sensation. Given the philosophy that’s guided his culinary career, it’s no surprise that Salazar is looking forward to erecting the

When it comes to pairing wine with food, the old rules can apply, yet it’s much more fun and flavorful to toss them out, says Emily Wines, master sommelier of Cooper’s Hawk Winery and Restaurants. The tried-and-true selections to which we’ve grown accustomed—hearty red with meat, light white with fish or fowl—is a simple equation,

At Atlantic Technical College and High School, students don’t eat ordinary cafeteria food. Instead, they’re fed by students in the culinary arts department, led by chef Rona Moulu. There, she leads her staff and teaches students how to prepare hot foods, using experience gained from more than 35 years cooking, including as a personal chef.

While not strictly a Brazilian steak house, Firegrills in Coconut Creek does take inspiration for its cuisine from general manager and co-owner Miguel Adamowicz’s background. In his home state of Paraná in Brazil, Adamowicz used to spend Sundays attending Mass followed by potluck meals where churchgoers would share their home-cooked meats and sides. He wants

At Zuuk in Downtown Dadeland, dollops of roasted red pepper hummus and mint tzatziki are perched on a bed of turmeric basmati rice with baked falafel, crumbled feta cheese, Kalamata olives and tomato and cucumber salad. You might already be familiar with the fast-casual Mediterranean restaurant, which opened in Downtown Dadeland this past spring. Its

With each rung that Simon Porter climbed, he added another benchmark to a distinguished culinary run that started in England. Along the way, he gained experience at Michelin-star restaurants in Switzerland and Belgium, and ports around the world while working for luxury cruise lines Cunard and Seabourn. But at some point during his last stop

Anne Marie’s Pizza 4570 Lyons Road, Coconut Creek; 954.974.5683; annemariespizzeria.com From ingredients to the takes on pizza, everything this cozy restaurant offers is fresh. Specialty pizzas include the Mexican Pizza, containing onions, black olives, lettuce, tomatoes and a choice of steak or chicken, under a layer of melted cheddar and mozzarella. For an upgrade on

Stefano Campanini might best be known for running the high-end Wine by the Bay boutique, but there was something more he wanted to do. That explains Wyn Wood Oven, the relatively new restaurant in Miami’s Arts District, where Campanini offers a sizable menu of European foods paired with more than 300 wine varietals. “We were