When one door closes, another door opens — and doors have been opening left and right in recent weeks. So read on, here are some new restaurants that you’ll want to tempt your palate with.
Green House, 3207 NE 163rd St, North Miami Beach; (305) 949-6787
Green House, an organic fine dining restaurant, is the newest addition to North Miami Beach. Chef Marcelo Marino — who subscribes to the Purist Philosophy — has created a menu of avant garde cuisine emphasizing on atmosphere of consciousness that you will notice in the restaurant’s farming practices to the food’s taste and presentation. To stand by his belief, Green House has created a partnership with The Chef’s Garden, an Ohio farm specializing in growing micr0-greens and specialty vegetables. Expect anything, but the traditional at Green House where you will frequently see items like rabbit, swordfish and purple truffle pizza on the menu complemented by grains and exotic greens like wasabi leaves, lola rosa and callaloo — and wine pairings are recommended with every dish. Every table is equipped with an iPad so guests can browse through the menu, learn the nutritional info and sourcing of ingredients in seconds.
The Mexican, 133 SE Mizner Blvd, Boca Raton
Dennis Max and his partners in The Max Group are at it again. This time, they’ll be opening up The Mexican — a lively cocina and tequila bar featuring Mexican “street food” — in November. Expect to see a menu featuring local and sustainable ingredients that will include a variety of tacos (like Shrimp al Pastor and Crispy Pork Belly); enchiladas (like the Del Tierra with roasted mushrooms, onion, spinach & cheese); Rancheros — and enticing entrees like Salmon Mole Verde, Rotisserie Chicken and Fajitas created by Chef Scott Pierce. There will be a large indoor/outdoor bar attached to the restaurant with patio seating available.
Santo’s Modern American Buffet & Sushi, 4690 N SR 7, Suite 106, Coconut Creek; 954-971-6882
While I’m not usually a fan of buffets, Santo’s claims to be unlike the others — and hopes to ingrain a new image of the buffet-style restaurant in South Florida diners. This 5,400 sq. ft restaurant serves up a menu of Japanese, Chinese, American and Mexican dishes in a single location. A Ceviche and Raw Bar, Carving Station, Sushi and Dessert Bars provide something for everyone. They also feature a sake bar (with about 20 different types of sake), and a selection of beer and wine.
Thasos Greek Taverna, 33300 East Oakland Park Boulevard, just off A1A, Fort Lauderdale; (954) 200-6006.
Just steps away from the ocean on Oakland Park Blvd, you will find a new restaurant in the area — Thasos Greek Taverna. This sophisticated, yet chic restaurant offers a menu of Greek favorites, combined with innovative dishes focusing on fresh seafood from the Mediterranean, along with tender cuts of meat prepared in the wood-burning rotisserie. Highlights on the menu include a variety of Pikilia (Greek spreads); Octopus charred and seasoned with oregano and olive oil; Brussels sprouts, charred and dressed with Thasos honey and house-cured pork belly; Pumpkin Swordfish with caramelized root vegetables, capers and grilled lemon; Lamb Chops with fingerling potatoes; and sweet endings from a traditional baklava to yogurt and honey panna cotta.
TIKL Raw Bar & Grill, 1450 Brickell Ave, Miami; 305-372-0620
The team from Altamare veteran (restaurateur Claudio Giordano, executive chef Simon Stojanovic and general manager Frank Scottolini) recently expanded to Brickell and opened the doors to TIKL Raw Bar & Grill. This small plate concept restaurant features an affordable menu of internationally-inspired small plates in a hip setting. The menu consists of TIKL Snacks like Bloody Mary Bruchetta; a raw bar; a small plates menu with tempting dishes like a Pork Belly Hot Pot with a poached duck egg, pulled pork and ginger and Short Rib Soft Tacos. Guests can also choose something from the Robata Grill like the Octopus with grilled chorizo; a skewer; or a large plate.