Roasted Florida duck breast

Roasted Florida duck breast with heirloom carrots, organic farro and arugula, and citron gastrique at 3030 Ocean in Fort Lauderdale. (3030 Ocean/Courtesy / April 3, 2013)

What's happening in food and dining around South Florida.

Spadini's Mizner Pizzeria

134 NE Second St., Boca Raton, 561-826-7123,

"It's all about the dough."

Photos: Spot your friends at the South Beach Wine and Food Festival

So says Thomas Sellick who wants to be known for pizza and chicken parmigiana ($11.95) at his new 40-seat spot in Mizner Plaza at the head of Mizner Park. He's the latest owner in a string of Italian eateries in that space.

Sellick, who hails from the North Shore of Long Island, New York, ships in his special dough from up north, which he claims makes for one of the most genuine New York tastes in South Florida. Cheese-only, buffalo chicken and margherita are bestsellers among his classic and specialty pizzas, also available by the slice, along with 20 topping choices ($2.75-$3.50, slice; $12.99-$21.75, whole). A lunch special offers two cheese slices and a soda for $5.50.

"I've been in the business since I was 13 years old. I learned from the best," says Sellick, 31. "It's my passion. I go to bed excited because I can't wait to get up and come in."

Sellick's grandmother used to make him the Sicilian veal Spadini rolled on a skewer ($8.75), the eatery's namesake. His pizza sauce, rice balls with ricotta ($4.95), stromboli ($6.25), and spinach or pepperoni pinwheels ($2.75) are also family recipes.

A large Time Square photo overlooks brown leather chairs at granite tables, where you can be served lunch and dinner daily or order at the counter. Sidewalk seating is an option.

Don't forget the mini doughnut-like zeppoles dusted with powdered sugar ($3.95). A bakery display case with layer cakes and cannoli is in the works to lure sweet tooths.

Sefa Turkish Mediterranean Grill

165 NE Second Ave, Delray Beach, 561-330-0004,

Numan Unsal is featuring a wine-pairing menu with seven selections at his 2-year-old Pineapple Grove retreat through the end of May.

Among the appetizers, a glass of Victor Berard Bourgogne pinot noir accompanies a hot platter with spanakopita, kibbe, falafel and zucchini pancakes ($20). There's a cold platter too with hummus, tabbouleh, lentil kofte, dolmades, smoked eggplant salad, baba ghanoush, minced spicy vegetables and baba ghanoush matched with Casa Julia sauvignon blanc ($20). Main plates include mixed grill with chicken shish, lamb shish, kofte, gyro and lamb chops with bulgur and grilled vegetable shish coupled with Doluca Kav from Turkey ($30) and char-grilled whole Mediterranean dorado with spicy lentil spread and arugula salad paired with Raetia Rulander pinot grigio ($32).

Unsal, who is also Sefa's chef, has tweaked a couple of dishes including pan-seared salmon in a creamy pan jus with shallots and parsley served with organic French black lentils and arugula salad. He also added littleneck clams to the shrimp and scallops casserole with mushrooms, garlic, tomato, green peppers and cheese (both $24). And now agave sweetens the baklava instead of sugar ($8).

Thasos Greek Taverna

3330 E. Oakland Park Blvd., Fort Lauderdale, 954-200-6006,

Six months after opening, this South Beach-cum-Broward oasis of white has launched daily lunch service from noon to 4 p.m.

Guests have been enjoying leisurely two-hour lunches over specialties such as Greek salad ($12), crispy smelts with lemon aioli ($10), fire-grilled octopus ($22) and spit-roasted lamb flat bread with tzatziki ($18), says new executive chef Brian Cantrell, who most recently worked at nearby Blue Moon Fish Co.

"Our customers still want the quality of food you get in the evening," general manager George J. Mavrookas says. "We've been pleasantly surprised."