"We are very fortunate to have many long-term customers who eat with us multiple times a week, and the feedback that we got was that after 18 years, they would like to see the interior spruced up and updated . . . and they were right," says owner Craig Larson.
The most obvious change is the barn-red walls painted over the old dark mustard, but nearly everything was revitalized down to the takeout counter and restrooms. Industrial metal light fixtures have become a focal point, and new tables and chairs spruce up inside and outdoor seating, including eight more booths. Five new TVs make a total of 11, and a new awning graces the patio. A large Shell sign blazes inside, a souvenir that Larson found discarded at a North Carolina gas station during a road trip. "We actually tied it to the roof and drove it back to Florida," he says.
Half-rack baby-back ribs for $9.99 on Saturdays has been added to the daily promotions, and tableside s'mores ($7.99) now complement bestsellers of pulled pork sandwiches ($8.99) and crispy chicken salad ($10.99).
"We actually bring a miniature grill to the table along with marshmallows on a skewer, chocolate bars and graham crackers and let the guests build their own . . . lots of fun!" says Larson.
It's that time again.
A few months after unveiling a $250,000 face lift, this 21-year-old venerable darling of Mizner Park has brought back its weekday $10 lunch from 11 a.m. to 5 p.m. for the spring and summer.
The eight options, with a choice of kettle chips, a cup of soup, or a salad, consist of half sandwiches, a margherita flat bread and a BLT quesadilla with goat cheese and poblano crema.
Sandwich options are ahi tuna salad pita; shrimp salad pita with lemon-caper aioli; roast beef on multi-grain with horseradish aioli; BLT-style Santa Fe turkey wrap with chipotle ranch; and chicken salad on multi-grain bread. There's also a soup-and-Caesar salad combo.
Jumbo shrimp scampi with lemon-herb gnocchi, asparagus, leeks and roasted tomato is being introduced on the regular menu ($27). "What makes this dish different is the gnocchi — they are oversized and soft, pillow-like dumplings made from fresh ricotta cheese from Mozzarita in Pompano Beach . . . seared golden brown," says executive chef Patrick Broadhead.
The new Crancello martini blends citrus vodka, limoncello and cranberry syrup ($12). Ladies nights on Wednesdays features $8 glasses of Veuve Clicquot and $3 house cocktails.