Father’s Day isn’t quite the kerfuffle as the day in May devoted to mom. I suppose that’s because most dads aren’t much for brunches and bouquets.
But that hasn’t stopped some South Florida restaurateurs from rolling out the red carpet with man-centric meals — many offered at a discount for dads or their children. Here are a few of my favorites.
Fancy steakhouse loving dads
Steak 954 (W Hotel, 401 N. Fort Lauderdale Beach Blvd., Fort Lauderdale, 954-414-8333): Among the special brunch offerings are duck confit hash with poached eggs and potato cakes as well as brioche bacon beignets. The bar has two special cocktails including a whiskey-based martini called Dad’s Glory. All fathers leave brunch with a complimentary hand-rolled cigar.
Dads with young kids
Grease Burger Beer & Whiskey Bar, City Cellar Wine Bar & Grill, City Oyster & Sushi Bar, Big City Tavern: All four Big Time Restaurant Group-owned restaurants in Fort Lauderdale, Delray Beach and West Palm Beach are offering free meals to kids under the age of 10 when accompanied by dad. Dads get half-off draft and bottled beer with the purchase of an entree.
Deal- loving deals
Duffy’s: All 23 Duffy’s locations will offer a 10-ounce center cut New York strip steak with two sides for just $11.99. It’s normally $18.99. Likewise, Cantina Lareo Modern Mexican (4635 PGA Blvd., Palm Beach Gardens, 561-622-1223; The Village of Gulfstream, Hallandale Beach, 954-457-7662) will offer its 16-ounce, cowboy cut, Angus bone-in rib eye for $19.99. Normally $24.95, it’s aged 21 days and then basted with cascabelÖ chile marinade.
Le Bistro (4626 N. Federal Highway, Lighthouse Point, 954-946-9240): Chef Andy Trousdale has create a special four-course menu priced between $30 and $40, depending on entree choice. It’s being served Friday through Sunday. Entree choices are a 12-ounce grilled prime rib steak, beef Wellington, noisettes of pork tenderloins and whole roasted Floridian snapper. Finish with a choux pastry swan with pastry cream, chantilly cream, chocolate sauce and caramel.
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