Sawgrass Mills mall, 12801 W. Sunrise Blvd., Sunrise, 954-835-9070, Sushigami.net
Yoav Saffar has made it easy for shoppers to get back to hunting for steals and deals by debuting sushi on a conveyor belt for speedy service, priced by the color of the plate from $3 to $6.
"I became eager to change the experience most people have at a typical American sushi bar," says co-owner Saffar. "Modern art is suspended above you, other people are seated closely to you, and sushi is constantly moving all around you."
Origami bird folding inspired the design of the ceiling and hood over the kitchen.
"I get the most pleasure out of seeing the look of excitement on people's faces," Saffar says.
The timing of refilling the conveyor belt can be tricky. "It's sort of like a puzzle, constantly shifting pieces," he says.
Executive chef and partner Taek Ho Lee worked in Japan the majority of his career. His signatures for daily lunch and dinner are baked salmon roll, flamingo roll with crab and marshmallow-peanut butter spring roll with chocolate sauce (all $5). Soups and salads also are on hand.
"We at Sushigami believe the merchandise at which our customers marvel in the store windows should not be more enticing than the nearby food that will keep them going," Saffar says.
Galleria Mall, 2428 E. Sunrise Blvd., Fort Lauderdale, 954-537-1052; 2300 N.W. Executive Center Drive, Boca Raton, 561-998-9952; 11611 Ellison Wilson Road, Palm Beach Gardens, 561-6255852; 321 Miracle Mile, Coral Gables, 305-442-8552; Seasons52.com
This national chain, which touts no dish has more than 475 calories, has launched it first lunch-only menu with more than a dozen new items, a departure from its all-day menu.
"The new lunch menu offers fresh, seasonal food created to fit midday schedules," says president Brian Foye. "In addition to the new burgers, tacos, sandwiches and sides, guests can enjoy Seasons 52 favorites, including flatbreads and mini indulgences."
Highlights of the daily lunch are soft tacos with mahi mahi ($9.25), black bean and roasted pepper ($7.25) or chimichurri steak ($9.75); buffalo burger with truffle sauce and blue cheese ($9.75) and chicken Caprese sandwich ($7.95).
The summer menu will kick off in mid-June.
3rd and 3rd
301 NE Third Ave., Delray Beach, 561-303-1939, 3rdAnd3rd.com
Even though it opened earlier this spring, people still are discovering this unmarked Caribbean-teal retreat in the arts district on the edge of Pineapple Grove.
Named for its location at Northeast Third Street and Northeast Third Avenue, it's the second home for owner/executive chef John Paul Kline, who lives a block away. His intention to use it as a commissary for his eight-year-old catering company, John Paul Custom Cuisine, took a turn. He spent a year renovating it, but uses the outside smoker left by Elwood's Dixie BBQ, the most recent of turnovers.
"I put in a lot of love, hard work, sweat and tears with the help of friends," Kline says. "It's kinda like my house with friends stopping by. Everyone knows each other. People ride bikes here."