Dining Scene: Angelo's Station House Grille, Moe's Southwest Grill, Shula's on the Beach and Max's Harvest

What's happening in food and dining around South Florida.

Angelo's Station House Grille

1544 SE Third Court, Deerfield Beach, 754-227-5961, AngelosStationHouse.com

Along with his partners, chef Angelo Morinelli of the former Cucina D'Angelo in Boca Raton has taken over the space of The Station House in The Cove Shopping Center and fused its name to honor its reputation for lobster, with the "grille" denoting his meats.


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"It's not Cucina; it's not Station House; it's a unique new style that I know will appeal to fans of both restaurants," Morinelli said in a press release. "I am recreating some of my classic dishes, so there will be the flavor of Cucina, but not the price points. And we are including an array of amazing fish options with at least four or five lobster dishes as well."

Morinelli, who was born in Naples, Italy, most recently was executive chef at Tanzy at iPic Theaters in Mizner Park.

A long list of tapas served at the bar only include beef carpaccio ($6) and house Italian panini ($9). The dinner menu is heavy on 20 appetizers ($9 to $15.95) and 14 pastas ($14.50 to $18.50), finishing with entrees such as five veal specialties ($23 to $33.95).

Standouts are crispy artichoke Judea with arugula and fennel ($9), fiocchi quattro formaggi stuffed with roasted pear ($14.50), wild-mushroom risotto in truffle oil ($18.95) and Chilean sea bass topped with four more seafoods in a white-wine clam sauce ($26.95). Don't miss the olive-oil rosemary gelato ($10.50).

Dinner is served daily, and Brazilian singers will perform Thursday nights.

Moe's Southwest Grill

6234 N. Federal Highway, Fort Lauderdale, 954-772-2277, Moes.com

This new location of the Atlanta-based Southwest fast-casual chain has joined 12 others in South Florida.

Guests order lunch and dinner daily at the counter and customize their selections as they walk down the line to view the more than 20 fillings. Signatures, such as the Homewrecker burrito (chicken, tofu or ground beef, $7.49; steak or pork, $7.99) and Close Talker salad ($6.99 for chicken, tofu or ground beef; $7.49 for steak or pork), are served with free chips and salsa. Outdoor seating is available.

A touch-screen drink fountain dispenses more than 100 regular and low-calorie beverage brands. Moe Monday features any burrito with chips and salsa for $5 plus a drink for 99 cents, and kids eat free after 5 p.m. Wednesdays.

Shula's on the Beach

The Westin Beach Resort & Spa, 321 N. Fort Lauderdale Beach Blvd., Fort Lauderdale, 954-355-4000, DonShula.com

This steak house overlooking the ocean is marking its 17th year with a new chef and updated dishes.

Customers had requested more seafood, says executive chef Jonathan Torres, who recently arrived from Puerto Rico. Hence, new appetizers such as seared ahi tuna with mixed greens, pickled ginger and wasabi ($16); blackened sea scallops ($14); and a side of lobster mashed potatoes with a ladle of lobster bisque ($15). Stone crabs are here for the next few months ($24, half pound; $45, full pound), and a fresh fish is featured weekly. On the turf side, the Kansas City steak ($45) was added as another bone-in choice, says Torres, who debuted a crème brulee trio of Grand Marnier, chocolate and vanilla ($11) this week. (12/10)

"I think we're the most consistent restaurant on the beach," he says.

The No Name Cocktail ($17), a twist on the classic screwdriver, is running through football season to celebrate the 40th anniversary of Coach Don Shula's perfect NFL season. The take-home, limited-edition glass is etched with Shula's signature, and guests can submit entries to name it.

Fresh contemporary touches, such as sleek glass-and-steel cases showcasing 600 wine bottles and iPads with wine details and pairings, now contrast with the traditional wood-trimmed dining room.

On the heels of adding granite countertops, flat-screen TVs and a lit liquor-bottle display, the patio is due to be further revitalized with a harder canopy and hardier furniture.

Max's Harvest

169 N.E. Second Ave., Delray Beach, 561-381-9970, MaxsHarvest.com

This farm-to-fork restaurant in Pineapple Grove has extended its brunch service this season until May.

The monthly Sunday brunch is now served every Saturday and Sunday, 10 a.m.-2:30 p.m. Highlights of the a la carte menu are pork belly eggs Benedict with sage biscuits ($16), pan-fried banana bread French toast with brown-butter maple syrup, macerated strawberries, candied pecan dust and Chantilly cream ($15) and rock shrimp and feta frittata with piquillo peppers and scallions ($17).

An unlimited flow of champagne cocktails with fresh-fruit infusions and a Bloody Mary bar with local ingredients and handcrafted small-batch vodkas is $15.

Fall dinner specialties running until January are porcini-dusted scallops, squash risotto with duck confit and heirloom-apple vinaigrette ($19, small; $35, large), cabernet-braised Wagyu short rib with root-vegetable menage a trois ($34), tempura squash blossoms with gouda and quinoa-zucchini salad ($4 each) and pumpkin crème brulee ($12).

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