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Dining scene: From lobster pot pie to foie gras

Flashback Diner

1450 N. Federal Highway, Boca Raton, 561-750-2120,

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.

50 Ocean

50. S. Ocean Blvd., Delray Beach, 561-278-3364,

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.

Café Boulud

The Brazilian Court Hotel & Beach Club, 301 Australian Ave., Palm Beach, 561-655-6060,

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.

Mace's chicken sausage, made with bacon and rye berries, alongside roasted chicken breast is an example of his rustic touch paired with the elegance of a meticulously layered carrot mille-feuille ($29).

Expect new desserts as well from new executive pastry chef Eric Snow, who hails from the Greenbrier Resort in West Virginia.

"I like to use seasonal ingredients, and flavors and textures that play against each other," he says.

Look for his apple tart with almond cream and apple cider gelée ($11) or Nutella candy bar with coffee gelato ($12).

Michael Mina 74

Fontainebleau Miami Beach, 4441 Collins Ave., Miami Beach, 305-674-4636,

The night begins in the lobby with voluptuous women in short orange dresses ushering you down spiral stairs into a seemingly urban underground speakeasy dimly lit by sconces casting a gas lamp-like glow on the glossy tiled low ceiling. Intimate spaces could harbor hush-hush romance.

But this new supper club yields to playfulness in its global food and music as it ramps up into the wee hours, offering the only late-night dining in this legendary resort ranging from Cuban foie gras sandwich ($18) to caviar and fries ($185-$370).

"There's a focus on quality, but in the spirit of fun and whimsical," says high-profile chef and restaurateur Michael Mina, whose San Francisco-based company also manages Bourbon Steak at Turnberry Isle Miami.

The whimsy plays out in the lobster and shrimp corn dogs ($16), truffle donuts ($10), cocktail punches on tap ($16), such as Pimm's 74, and carbonated cocktails ($16) served in glass soda bottles or flasks to pour over fruit- or flower-studded ice cubes, such as La Ultima Palabra with pisco. Four cocktails ($16) are aged up to two months in barrels, such as the bourbon Magic City crowned with gold leaf.

Tableside service abounds, such as with the brandied Maine lobster pot pie ($85), which the server deconstructs out of the pot and then reconstructs into the shape of a lobster atop the pastry top that he first slices out. A shellfish cart tempts with fresh seafood from the hotel's new daily fishing boat, BleauFish.

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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