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Dining scene: From seasonal tacos to artful sushi


Sawgrass Mills mall, 12801 W. Sunrise Blvd., Sunrise, 954-835-9070,

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.

Seasons 52

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;

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,

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."

The lounge, to the side of the prevalent bar, even looks like a bungalow living room with comfy couches, musical instruments and rock videos playing on a wall behind a piano. Friends end up in jam sessions amid the eclectic paintings, sculptures and pottery, and Kline may join in on his cajon (box drum). Sometimes, they drift to the mini wood deck to play cornhole or Jenga.

"It's one of the pleasures of not being a corporate restaurant," Kline says.

The star, though, is his seasonal tapas menu. It changes frequently with more than a dozen items, but you'll likely find his thyme-butter sea scallops over corn succotash, bacon and corn puree ($13), duck confit with ramp puree, fiddlehead ferns and cauliflower medley ($14) and a variety of skewers, such as shrimp and chorizo ($6). And he's eventually adding his mother's cookies to the menu.


2222 Glades Road, Boca Raton, 561.392- 2739,

If you're a French toast fan, head to this 16-year-old bistro and microbrewery. Its new breakfast service from 7 a.m. to 10:30 a.m. weekdays and until 11 a.m. weekends features six tempting variations.

The most fitting one: the Crunchy Brewery dipped in their Boca Blonde Lager and coated with corn flakes and coconut ($9). Other renditions are traditional ($8), encrusted with almonds ($10), stuffed with strawberries and cream cheese ($11), The Elvis stuffed with peanut butter, bananas and bacon ($12) and Monte Cristo with ham, turkey, cheese and raspberry preserves for dipping ($12).

If that's too decadent, try the Boca Sunrise with eggs, home fries, toast, and bacon, sausage or ham ($7), a range of omelets ($8 and up) or granola and fruit with yogurt or milk ($7). Corn bread from a brick oven is complimentary, and mimosas and an updated Blood Mary spice things up (both $8).

"Breakfast at Brewzzi started because my father's doctors told him he should start eating breakfast, the most important meal of the day," says co-owner Archie Stoltz. "We've come up with a menu that is traditional, but also with the Brewzzi flair of ample portions, high-quality ingredients and some little twists."

Nearly 20 new lunch/dinner specialties, also available at the CityPlace location in West Palm Beach, include mahi-mahi tacos ($11), fig-and-bacon pizza with gorgonzola ($15), prime rib dip ($16) and crab-crusted hamburger ($16). Five new sweet endings include dessert shooters ($3).

Up next: a new line of drinks featuring organic, skinny and craft-beer cocktails.

Email news to or send to John Tanasychuk, Sun Sentinel, 500 E. Broward Blvd., Suite 900, 9th floor, Fort Lauderdale, FL 33394.

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