Bokamper's Sports Bar & Grill
3115 NE 32 Ave., Fort Lauderdale, 954-900-5584, Bokampers.com
This sports bar has opened its third branch in Broward County, joining Miramar and Plantation, where former Miami Dolphins player Kim Bokamper founded the mini chain in 2008.
The prime spot on the Intracoastal Waterway, just north of the Oakland Park Boulevard bridge, is accessible by water taxi and private boats.
"We wanted to provide locals, as well as guests staying along the beach, a casual place to enjoy great food and fun in a family friendly environment while watching the game of their choice," general manager Kevin Sheahan says. "Since Fort Lauderdale is the 'Venice of America,' we only thought it fitting to bring our mega sports bar here. The Intracoastal Waterway provides stunning views, and we wanted our sports fans to be able to experience that along with our stadium feel."
Indeed, mega it is with 150 TVs and 750 seats, including 350 on the deck, where you can kick back with one of the 25 bottled beers and 20 drafts. And this is the first location to debut sushi and raw bars to supplement its five signature burgers ($12.99-$13.99) and smokehouse ribs ($18.99).
Some of the recent additions to the Plantation menu are also here, such as salmon BLT ($13.99), Boston "lobsta" roll ($14.99), New England clam 'chowda' ($5.99-$7.99), sirloin flatbread ($12.99) and Key West chicken salad ($13.49).
Lunch and dinner are served daily, plus Sunday brunch.
1733 Main St., Weston, 954-400-3351, 100Montaditos.com/us
This Spain-based franchise continues its U.S. expansion with its third location in Broward County, joining Pembroke Pines and Plantation.
The eatery serves 100 renditions of its namesake montaditos ($1 to $2.50) — Spanish mini-sandwiches with Iberian ingredients, such as Serrano ham, chorizo and manchego, including sweet ones with chocolate bread. Other items include brava potatoes, ($2), three salads ($5.50) and sangrias ($3).
"Due to the area's family friendly atmosphere, as well as culturally diverse population, Weston is one of South Florida's most desirable communities," says Carlos Pérez Tenorio, chief executive in the U.S. and Latin America.
Reminiscent of early 19th century taverns, the design incorporates tile floors, granite countertops and tables, Spanish photographs, dark wood and cherry walls, and forged iron lamps.
Lunch and dinner are served daily, and a handful of tables are outside.
All the buzzwords are here: seasonal, local ingredients, sustainable, hormone and antibiotic free, avoiding preservatives, butter, cream, deep frying microwaving and excess salt, and denoting various diets on the menu, such as gluten free.
"We're going to have the cleanest food you can order," says Mitchell Robbins, the hotel's owner and co-owner of this new health-centric restaurant with Joey Giannuzzi, who owned The Green Gourmet in Delray Beach.