Naked at the B

Naked Crab Seafood Kitchen, the new beachside restaurant inside the recently renovated B Ocean Resort (the former Yankee Clipper), is already drawing raves. Created by Miami chef and restaurateur Ralph Pagano, the coastal-chic spot adds a modern spin to a traditional seafood house. Pagano’s third Naked concept—following Naked Taco in Miami Beach and Naked Lunch in downtown Miami—offers an assortment of surf and turf specialties (think fresh fish, crab and lobster, and a selection of hearty steaks, as well as salads and poke bowls). Or marry beef and seafood with the Steak and Stinger, a 16-ounce rib-eye steak with a cluster of snow crab; or the Ménage a Trois, a filet mignon with crab-stuffed shrimp and garlic shrimp. (1140 Seabreeze Blvd., Fort Lauderdale, 954.727.7090)


The Hatch of Spatch

African bird’s eye chili—a small pepper native to South Africa and packed with zesty flavor—has made its way to Fort Lauderdale with the opening of Spatch, a fast-casual restaurant celebrating South African cuisine. Through a partnership between South Florida-based hospitality group The Restaurant People and South African-born restaurateur Stavros Florias, Spatch delivers an array of piri piri chicken—poultry dishes doused with variations of the African bird’s eye chili relish. The menu includes sandwiches, wings and whole birds. There’s mild, medium and hot, as well as lemon and herb and sticky mango. You can get saucy at home, too; the restaurant’s toppings are available for purchase. (3848 N. Federal Highway, Fort Lauderdale, 954.607.1703)


Repeal and taste at Burlock Coast

Every Thursday night, Burlock Coast parties like it’s 1933. Paying homage to Fort Lauderdale’s wild rum years, the popular restaurant hosts a Repeal Party, rewinding history to when President Franklin D. Roosevelt nullified Prohibition. From 10 p.m. on, patrons move to old-school beats spun by DJ Carsonicboom and sip on $8 Prohibition-inspired cocktails and bites. Try the El Presidente cocktail, made with light rum, orange curaçao, dry vermouth and grenadine alongside pretzel sticks with beer cheddar fondue and spicy pork rinds with avocado and chipotle aioli. (1 N. Fort Lauderdale Beach Blvd., 954.302.6460)


Angelo’s in the Spirit

Taste the season at Angelo Elia Pizza, Bar + Tapas with its featured spring cocktail, the Honey Lavender Drop. The drink blends freshly squeezed lemon juice, honey and dashes of lavender bitters with Belvedere vodka, making it sweet and light—and perfect for an afternoon brunch or early dinner. The lightly hued bubbly is available through May at all of Angelo’s South Florida locations, including Delray Beach, Fort Lauderdale, Weston and Coral Springs.

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