Tuesday, December 7, 2021

Filter

Filter:

Reset

Sort:

Results for Dining Guide
Showing 41 - 60 of 164
  • Steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Australian tails flash-fried and served with drawn

  • A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice.

  • This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as crab-stuffed shrimp with jalapeño cheddar grits, bacon, shiitake mushrooms and warm vinaigrette.

  • Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic

  • Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado.

  • Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such ceviche (prepared Peruvian style) and ultrarich oysters Rocke

  • Dada

    Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada

  • The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. The peppered sea scallops appetizer is a must, as is Café Maxx’s cheese plate. Main courses offer complex flavor profiles

  • 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

  • ditmas

    Contemporary Kosher. This west Boca restaurant is named after a Brooklyn avenue in a district

  • Dorsia

    The simple pleasures of the table—good food, personable service, comfortable ambiance—are what this modestly stylish

  • Modern American. Take food combos that sound unusual (popcorn sauce, avocado chocolate ice cream) but that

  • The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. Crispy jumbo shrimp with soybean plum sauce is delectable, the Chinese hot and sour soup is unlike any other, and the Mongolian beef tenderloin

  • el camino

    Mexican. This sexy, bustling downtown spot is from the trio behind nearby Cut 432 and

  • Farmer's Table

    Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious

  • Italian. The Rat Pack is alive and well here in both décor and soundtrack. So, too,

  • Classic French. It’s France in a tiny venue, with big-taste dishes that include all the

  • A farm-to-table restaurant focusing on good-and-good-for-you cooking. The menu, from Rack’s exec chef Matthew Danaher, features seasonal ingredients prepared with minimal butter, cream and fats, yet flavorful enough to keep

  • The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit.

  • Italian. "Grato" is Italian for "grateful," and there is much to be grateful for about Clay