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Hit the Green Spot


The man sitting next to us couldn't stop talking about his nutritionist.

"My nutritionist said I shouldn't eat. ... My nutritionist said I should eat more. ... " You get the idea.

I suspect his nutritionist would be quite happy with his choice of lunch spots that day: the year-old Green Spot Kitchen on Commercial Boulevard.

Owner Sasha Michaels and his family have operated several South Florida restaurants, but this is the first to specialize in healthful cuisine. You'll find the typical health-food-restaurant-style juices ($8) designed for everything from detox to eye health, but there are also some pretty inventive dishes that aren't strictly vegan or even vegetarian.

I'm thinking of the Steak Which ($12), made with grass-fed steak, balsamic onions, agave mustard, mozzarella cheese and oven-cured tomatoes on Ezekiel bread. Grass-fed beef is lower in saturated fat and higher in good fats. At Green Spot, it is so tender you can cut it with a fork.

If you've never tried bison, the Kale Bison Which ($15) is a great introduction. A ground bison burger is topped with kale, oven-cured tomatoes and a secret sauce. It's served on the same whole-grain bread, and has the tell-tale gaminess of bison.

For $4, grass-fed steak, free-range chicken, tuna salad or chicken salad can be added to any of the salads, which include kale ($10), Greek ($12) and spinach ($13).

I'd also suggest sharing dishes from the appetizer section of the menu. Artichoke fries ($6) have a slight spiciness from cayenne, tempered with citrus and Parmesan. Sweet-potato fries ($6) are crisp and greaseless, and served with roasted-pepper aioli.

Chef Jacob Durham makes everything from scratch, including five sauces that can be purchased by the pint ($10) to take home. The Hulk is a cilantro, cucumber and yogurt tzatziki. Red Ryu aioli is slow-roasted red-pepper tahini aioli.

House-made hummus ($6) is creamy, with a spicy kick. It's served with cucumber slices instead of pita. Likewise, fresh cilantro guacamole ($5) is served with cucumber in place of corn chips. Free-range chicken tacos ($11) feature shredded cabbage, cilantro and house-made salsa.

Michaels says the menu was designed for everyone, including committed carnivores. The same goes for the meal-planning service. The restaurant works with customers to supply meals for every member of a household, from a vegetarian teenager to a meat-eating adult. Eat in the restaurant, and you can even have wine or organic beer.

Service at the 32-seat Green Spot is over-the-top efficient, even though you order from a counter and have the food delivered to your table. There are another dozen seats outside.

While lots of thought was put into the menu, I have a pet peeve about the decorating here and at other juice bars: What's with the plastic plants? There's nothing green about them. or 954-356-4632. Read his blog at and follow him on Twitter at @FloridaEats.

1506 E. Commercial Blvd., Fort Lauderdale


Cuisine: Vegetarian/healthful

Cost: Inexpensive-moderate

Hours: 7 a.m.-7 p.m. Monday-Saturday

Reservations: Accepted

Credit cards: All major

Bar: Beer and wine

Sound level: Music can be too loud

Outside smoking: Yes

For kids: Highchairs, menu

Wheelchair accessible: Yes

Parking: Free lot

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