/ in the now B I TE
flavorful finds
Every season, South Florida sees a host of new restaurant openings. Along with Harry’s in West Palm Beach’s Rosemary Square, Pompano Beach’s The Bite Eatery food hall, and Pastis in Wynwood, there are several newcomers heading our way this summer. BY JEN KARETNICK
PLANTA Queen 1201 East Las Olas Blvd., Fort Lauderdale
Top: PLANTA Queen is all-vegan Asian fare, featuring a plant-based Dim Sum Sunday Brunch. Below: The Bayshore Club Bar & Grill boasts a 360-degree bar for stellar Biscayne Bay views.
Bayshore Club Bar & Grill 3385 Pan American Dr., Coconut Grove
Miami’s own Grove Bay Hospitality Group brings the long-awaited waterfront Bayshore Club Bar & Grill to the mixed-use Regatta Harbour. Influences range from nautical to global, given the site’s history as Pan Am’s first seaplane terminal and hangar. Expect a celebration of those Miami annals through the décor: the wallpaper, drink coasters, and menu design all nod to that distinctive past. A “Greetings from Miami” postcard mural is another retro element, rivaling the views offered by the 360-degree bar. Fare also takes a note from the inherent maritime theme, with items ranging from raw bar selections to ceviches to soft-shell crab tacos. Relish it all against a backdrop of a stunning sunset and envy-worthy boats docked at the marina.
/ 22 LIF ESTYLES S O U TH F LO RIDA
PHOTO COURTESY OF STEVEN LEE, CELANO DESIGN STUDIO
PLANTA Queen, the Asian take on the veggieforward favorite eatery, opens in Fort Lauderdale with vegan sushi, dumplings, noodles, bao buns, and more just in time for the hottest season of the year. With items ranging from cocktails like Herb Your Enthusiasm to an all-vegan Dim Sum Sunday brunch, PLANTA and PLANTA Queen have been garnering praise wherever they go. Co-founded by CEO Steven Salm and executive chef David Lee in 2016 in South Beach, the concept has expanded but remained true to its mantra of local, local, local. At PLANTA Queen in Fort Lauderdale, you can expect innovative vegan Asian fare, plus just about everything that ties it culinarily to its roots. From the surrounding community to the produce, servers, volunteer programs, and initiatives, the goal is hyper regional. In addition to great, nutritious fare and cocktails, the restaurant reduces waste and sustains the environment with compostable packaging.
