Thursday, December 2, 2021

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Showing 1 - 10 of 10
  • The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée.

  • The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck

  • Boca Landing

    The Waterstone Resort & Marina's signature restaurant, Boca Landing, offers the city's only waterside dining and shows off its prime location and views. The mostly small-plates menu features Asian-inflected tuna tartare, green curry mussels and fried calamari. Probably the best dish, though, is the thoroughly continental filet mignon with crab and béarnaise, with wickedly luscious house-made hazelnut gelato coming in a very close second. Dinner nightly.

  • This favorite is always lively, and alfresco dining is the preferred mode. Entrée choices are enticing, but we went with the penne alla vodka with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut

  • Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the steallar flatbreads, the thick and

  • Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so contemporary small plates. Don’t depart without sampling the dreamy warm

  • Modern American. You should come for both the sunset and the food. This oceanfront restaurant

  • Simple pleasures soar—full-belly clams, fried sweet and crispy, or a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around.

  • Rafina

    Greek. If you find the ambience of most Greek restaurants to be like a frat

  • Cruise ships pass by large picture windows, while a stream of waiters carry thick, juicy, dry-aged steak—filet mignon, prime rib, N.Y. sirloin and rib-eye. Creamed spinach and onion rings are textbook sides.