1637 SE 17th St., Fort Lauderdale, 954-763-3344, FreshFirst.com
Chef Mary Siragusa and her daughter, pasty chef Francesca Siragusa, have opened an organic eatery and juicery billed as gluten, corn and peanut-free in the Quay Plaza.
The two operated a meal-plan delivery service, which they plan to resume in the fall.
"We are a safe haven for those with celiac disease, and we appeal to the vegan, vegetarian and conscious eater," says Mary Siragusa. "People are in awe. Everyone is eating everything on our plates."
Vegan tofu chili is always available along with rotating vegan soups such as creamy cauliflower or pea and roasted garlic ($6.50). Favorites are: sprouted raw lentil burger wrapped in chard with avocado mustard spread ($12.75); waffle bread grilled cheese sandwich with cardamom, cinnamon apples, cheddar and brie ($11.25); raw zucchini puttanesca with olives, red pepper, tomatoes, basil and lemon-garlic sauce ($13.95).
Juices and smoothies are named by color, such as Blissful Blue smoothie with blueberries, apples, bananas and hemp ($8.95).
Quinoa stars in a couple of the desserts: cupcake with jam and goat-cheese frosting ($5.25) and vanilla-bean pudding with berries ($4.75).
"Our space is very earthy and elegant with accents of bamboo, copper, celery walls and very cool green marble tables and counters," Mary Siragusa says.
Hours are from 8 a.m. to 5 p.m. Tuesday through Saturday with breakfast coming by the end of the month starting out on Saturdays.
Reserved four-course prix-fixe dinners at 6:30 p.m. Fridays and Saturdays will begin Sept. 6. Menu and pricing will be released a couple of weeks beforehand.
Wild Sea Oyster Bar & Grille
Riverside Hotel, 620 E. Las Olas Blvd., Fort Lauderdale, 954-467-2555, RiversideHotel.com
This sleek sea-themed retreat in a landmark hotel has introduced Sunday brunch from 11 a.m. to 3 p.m. after opening in March.
The modern American menu with Southern flair often changes with sustainable and organic ingredients, but you'll always East and West Coast oysters from the raw bar ($3 each) and the signature breakfast sandwich with fried free-range egg, pork belly and cognac lobster-studded hollandaise on a squid-inked English muffin, topped with crispy pig ears ($15).
"Rather than offering the usual brunch items and boring egg dishes, we set out to elevate the experience of diners with unexpected menu items," says chef de cuisine Jon Sanchez.
Let's hope he adds the rustic-cut fries ($5) to the dinner menu as well. He concocts the accompanying ketchup with overripe tomatoes smoked over cherry wood. Another brow-raising side is pork belly beignets with bacon-maple-mustard dipping sauce ($5).
Other standouts you might find are smoked sunburst trout Benedict ($17) and spicy sausage and grits topped with seafood such as scallops or grouper ($17).
Guests sip bottomless Bloody Marys ($20) or make mimosas at their table with $50 bottles of Veuve Clicquot Yellow Label while a DJ spins music.
At dinner, Sanchez has added more meats, such as pork tenderloin or center-cut rib eye, to balance out the seafood lineup.