This new diner, open 24 hours a day, is the biggest of its Hallandale Beach and Davie siblings, sporting a patio with a fountain, torches, couches and cocktail tables.
"We seek to duplicate in an upscale environment what people have 24 hours a day at home: home-cooked, familiar, eclectic, comfort food in an elegant dining room complete with TVs and computer access," says co-owner Toula Amanna, who founded the Hallandale location in 1990 and owns the Deerfield Beach Café on the new pier. "Flashback Diner is a home away from home."
Best-sellers are French pancakes with Nutella and bananas ($11), vegetarian entrees such spanakopita ($14) and Mediterranean pasta ($14), the Ollie burger marinated with 23 herbs and spices ($10) and mile-high cakes, such as King of Chocolate Beast ($7). Beer and wine have not been overlooked.
"We are known for our variety of soups and have the biggest matzo balls around," Amanna says.
White tables and chairs contrast against orange booths with TVs. Lime and purple pop amid the open kitchen design and celebrity photographs. Crystal lighting lends an elegant touch.
This stylish sibling upstairs at the 32-year-old landmark, Boston's on the Beach, has consolidated its lunch and brunch menus into one for Sundays and extended its hours from 10 a.m. to 4 p.m.
"Now we have a combination for a true brunch with cool, funky things," executive chef Blake Malatesta says. "Sunday to me is American culture, like Sunday Funday. You can have a burger at 11 a.m. and French toast at 4 p.m."
Some of those new cool, funky things to savor amid the splendid ocean view are devilish eggs with smoked salmon and goat cheese mousse sprinkled with chorizo bits ($6) sticky bun with candied pecans and bacon ($7) and rock shrimp pot pie ($14). Dinner favorites also appear, such as pork belly and biscuits in gravy ($11) and fried whole belly clams ($10). Egg dishes and sandwiches round it out. A Bloody Mary bar features 30 ingredients, plus 25 hot sauces, to build your own ($12), and mimosas are $9, or $15 unlimited.
For dinner, new specialties include scallop and grits ($12) and kurobuta pork tenderloin stuffed with black truffle and foie gras ($35). For lunch, a new "Egg It On" section includes steak and spaetzle ($15) and rock shrimp frittata ($16). End with peanut-butter banana tart with dark ganache or apple crumble (both $8).
Eight new cocktails ($10) include sriracha rita and cilantro-ginger gin cooler.
The Brazilian Court Hotel & Beach Club, 301 Australian Ave., Palm Beach, 561-655-6060, CafeBoulud.com
After returning to Daniel Boulud's Palm Beach restaurant as executive chef late this summer, Rick Mace's dishes are ready for high season.
His specialty in butchery allowed him to enhance the charcuterie at Daniel Boulud Brasserie in The Wynn Resort Las Vegas for three years. So it's this flair, which took root on his childhood Ohio farm, that he's marrying with DB's elegant repertoire of local ingredients.
"Charcuterie is a very old art, a very classic piece of cuisine not prevalent these days. A lot of people are not trained in that," he says.
The menu changes frequently, but you may find torchon of foie gras with hazelnuts and pickled blueberries ($28) or the pastry-wrapped tourte de gibier crafted with turkey parts, white cheddar, pistachios and dried cherries on the $45 three-course prix-fixe menu.