Saturday, December 4, 2021

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  • For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive

  • This seafood market and restaurant, more suited to a pier, offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster

  • The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses.

  • The coach with the most wins in National Football League history has a very straightforward game plan when it comes to food—large steaks and tasty sides. Classic cuts include a 32-ounce prime rib served on the bone, a 24- or 48-ounce

  • This restaurant has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor

  • After nearly a decade of dishing out elevated Beijing cuisine at MR CHOW inside the

  • 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.

  • “Top Chef” Lindsay Autry and pastry chef Sarah Sype have transformed the Sundy House menu into a “soulful” blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gar

  • Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a

  • Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty.

  • This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from

  • Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot. The menu roams the culinary globe

  • Indian. Six different kinds of naan bread let you know this isn’t your usual Indian

  • Tanzy's tuna crudo

    Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for

  • Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but

  • Spanish. The casual dining is downstairs, more formal on the second floor, but the paella Valenciana

  • Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach

  • Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance.

  • Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce.

  • The pleasures of simple, hearty, well-prepared Italian-American cuisine are front and center at Wendy Rosano's latest venture. Among the pleasure you should enjoy are delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken