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Dining scene: From spicy tempura lobster to vegetable ceviche tacos


32 S.E. Second Ave., Delray Beach, 561-274-7258,

This flashy restaurant with a wraparound lounge in Worthing Park off bustling Atlantic Avenue has revamped its menu for the first time since opening more than a year ago.

"We began our steakhouse with nearly all luxury items on our menu, which was and still is perfect for celebrations and special-occasion dining," general manager Larry Thomas Jr. says. "But we wanted to appeal to a broader audience. Delray Beach has become one of the most eclectic markets I've ever worked in."

In response to the demand, Thomas pared back the sushi and expanded the entrees and raw-bar choices while adhering to their freezer ban. In fact, he's replacing the sushi bar with a grand raw bar.

Spicy tempura lobster in sriracha mayo is lavishly nestled in a lobster shell ($24), sweet-potato beignets delight beside honey-Dijon beef ribs roasted for 10 hours ($27) and soda-pop skirt steak is marinated overnight in Pepsi, brown sugar, garlic and sambal ($24). The panko oregano onion rings ($9) are extremely labor intensive, Thomas says, and the skillet shrimp in coconut red curry offers a touch of Thai ($25).

Sweet-potato au gratin served in a casserole dish with toasted marshmallow and made with vanilla bean and rum evokes a sweet Thanksgiving ($10). The sea-salt caramel cheesecake with graham-cracker crust, one of three new desserts, is an extra-creamy must ($7).

Lunch service will resume later this season.

Green Spot Kitchen

1506 E. Commercial Blvd., Oakland Park, 754-223-5558,

A healthy option has moved into the former Hiro's Sushi Express in the plaza home to Thai Spice.

"Green Spot Kitchen gives a feeling that makes our guests feel energized," says general manager Natalie Zaragoza. "Our food is fresh vegan-friendly food with some healthy non-vegan choices as well. Organic, grass fed, gluten free, free range, chef inspired."

The menu tops out at $12 for takeout pints of white albacore tuna salad and chicken salad. Signatures are bison burgers ($10), vegetable ceviche tacos with tzatziki ($8), kale Caesar salad ($10) and artichoke fries dusted with cayenne pepper ($4.72). Complement them with interesting beverages such as Thai baby coconut and mango water (both $3), shots of wheat grass and unpasteurized apple cider (both $2) and smoothies with names like Purple Power and Greener Colada ($6). Organic beers and wines round out the lineup.

A children's menu includes zucchini noodles and oatmeal-battered organic chicken nuggets (both $6).

The simple decor with yellow textured walls, lime-green accents and chalkboards exudes a family friendly vibe. Pendant lights dangle over the service counter.

Hours are from 11 to 7 p.m. daily except until 5 p.m. Sundays, with later hours to come. Delivery and catering are available.

VooDoo BBQ & Grill

6312 N. Andrews Ave., Fort Lauderdale, 954-492-2825,

This burgeoning New Orleans-based franchise has debuted its third Florida location.

Weston-based BBQ Boyz purchased rights to operate in the majority of the state and plans to open up to 30 locations in the next six years.

"We're thrilled to finally be opening in Fort Lauderdale and to be part of the new Uptown area," says Joe Sloboda, president of the Florida Restaurant Franchise Group, which oversees BBQ Boyz. "Our growth plans for the next 12 months will take us to Boca, Hollywood and Miami. It's an exciting time for BBQ fans in South Florida."

Cajun-Creole fusion, such as slow-smoked meats ($4.49 -$18.99), gumbo ($5.49), jambalaya ($7.49), burgers ($4.99-$6.49), po' boys and other sandwiches ($4.49 -$8.49) are served for lunch and dinner daily amid a French Quarter party-like atmosphere with Mardi Gras beads and memorabilia. Umbrellas shade tables on a patio.

A fourth branch, expected to open early next year in Hollywood, will join predecessors in Pembroke Pines and Kendall.

Bimini Boatyard Bar & Grill

1555 SE 17th St., Fort Lauderdale, 954-525-7400,

Only a year from its 25th anniversary, this canal-side retreat has refreshed its selections after a couple of years, thanks to a new executive chef.

Odel Arencibia started in the spring but spent the summer experimenting with specials to add to the menu. He hails from Capital Grille and yesteryear's Burt & Jack's.

"We're trying to go back in time and do it all homemade. We're trying to be as simple and authentic as we can, and sustainable," he says. "We are also committed to exceeding expectations by executing chef table visits to personalize dishes at our diners' request."

Arencibia has condensed the menu to allow for more seasonal specials with an international flair. He's replacing starches with appealing vegetables, such as escarole white-bean ragout with grilled swordfish, and grilled veggies and avocado crab salad with Abaco mahi-mahi (both $28).

He's also boosting flavor with herbs, such as his herbes de Provence sauce on roasted chicken with grilled zucchini ($15), and crafting basil pomodoro sauce for Cay Sal grouper crowned with lump crab ($32) and Belize seafood pasta with lobster tail ($34). Standouts are spicy shrimp flatbread with pineapple and blue cheese ($12) and bacon-wrapped Saint Bart's scallops with Israeli couscous salad ($38).

Arencibia also is behind the new desserts, such as eight-layer chocolate cake ($13) and vanilla-cinnamon bread pudding ($11).

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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