Pompano! September 2020

SEPTEMBER 2020

POMPANO BEACH CHARTER SCHOOL

PLANS TO OPEN FOR THE 2021-22 SCHOOL YEAR MOVE FORWARD

Keep and Cook 6 LOCAL HOME COOKS SHARE THEIR TASTY RECIPES

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contents Pompano!

VOLUME 6 NUMBER 9

Pompano!

Our time in the sun

September 2020

ABOVE Conceptual rendering of Hidden Harbour in Pompano Beach

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More time at home often means more time spent in the kitchen preparing meals. From the accomplished home cook to the newbie, people are stepping up their game. And while cooking is often viewed as a necessity, it can also provide a calming distraction from these turbulent times. We found some neighbors willing to share their kitchen exploits.

The City of Pompano Beach has plans to open a municipal charter school for grades K-8. And now, the city has received the initial approval from the Broward County School District. The new school would be part of the Broward County School District, but be independently operated, with the Pompano Beach City Commission serving as the governing board.

Cooking for Calm

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The New School

Turn What You Love Into Where You Live As your neighborhood home expert, I look forward to sharing my extensive knowledge and insights to assist you with all your real estate needs. With great dining, golfing, dog parks, beaches, waterways, and the Pompano Beach Airpark, Pompano Beach is a great place to call home.

Contact me for your comphrehensive analysis of your property.

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elliman.com 444 E PALMETTO PARK ROAD, BOCA RATON, 33432. 561.278.2635 © 2020 DOUGLAS ELLIMAN REAL ESTATE. ALL MATERIAL PRESENTED HEREIN IS INTENDED FOR INFORMATION PURPOSES ONLY. WHILE, THIS INFORMATION IS BELIEVED TO BE CORRECT, IT IS REPRESENTED SUBJECT TO ERRORS, OMISSIONS, CHANGES OR WITHDRAWAL WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING, BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. EQUAL HOUSING OPPORTUNITY.

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Creatively Speaking

12

City Beat

28

In Case You Missed It

30

It Dawned on Me

46

Dining Out

56

The Last Resort

My family’s second generation dysfunctional relationship with Disney World.

There is still plenty of news percolating in Pompano, including a new and free shuttle service, an update on the Hidden Harbour development, news about the Pompano Beach Beachfest Music Festival or the lack thereof, and what’s going on over at the Charlotte Burrie Civic Center on Federal Highway. Plus, Lucky Fish has opened up on the beach and it is the perfect spot to enjoy outdoor dining and cocktails.

Jeff Levine examines the development happening in Pompano Beach — the pros and the cons and everything in between.

Dawne Richards takes us along on her comical search for the newly illusive rubbing alcohol.

Did you know it doubles as an excellent mirror cleaner? Well, now you do.

Let’s face it, 2020 has not been a stellar year for restaurants. So if you can enjoy a sociallydistanced meal at a local establishment, your efforts will be deeply appreciated. If you are a bit nervous about being out in public, many restaurants offer take-out, curbside pickup and outdoor dining options.

People are a bit scared to travel, yet many still long to hit the road. Driving up to North Carolina seems like a good compromise. No airports, no planes. The Umstead Hotel and Spa might be just what the doctor ordered to calm your nerves and enjoy a bit of tranquility.

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PLANS TO OPEN SCHOOL THE 2021-22 FORWARD YEAR MOVE

Keep and Cook E COOKS 6 LOCAL HOM TASTY RECIPES SHARE THEIR

CITY BEAT

LE SERVICE, A FREE SHUTT THE BEACH !

A NEW BAR ON LOCAL NEWS PLUS MORE

Michele Hale’s Tuna Tower

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ON THE COVER Michele Hale’s Tuna Tower.

Photo by Mrs. Kossenfloffer.

drs. Jared & caTHerine YOunG

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Call us! 954-603-4553 EDITOR-AT-LARGE

Jeff Levine ASSOCIATE PUBLISHER

Chris Peskar Dawne Richards • Marie Puleo Mrs. Kossenfloffer • Elin Trousdale CONTRIBUTORS

PHOTOGRAPHERS

Jeff Graves • Heather Holt • Joe Yerkovich TRAFFIC MANAGER

PUBLISHER

Cindy Tutan

Richard Rosser

ARTS EDITOR

CREATIVE DIRECTOR

Carrie Bennett

Susan Rosser

advertising Chris Peskar chris@pointpubs.com 904-881-1573 Lisa Spinelli lisa@pointpubs.com 954-818-0266

circulation

Pompano! is published monthly by Point! Publishing and

mailed free of charge to select residents and businesses in Pompano Beach and Hillsboro Mile. Copies of Pompano! are available at Whole Foods Market, UPS, Offerdahl’s Café and at the Pompano Beach Chamber of Commerce.

please contact us

Drop us a line and let us know what you’re thinking.

Pompano! magazine is all about community. Your ideas and comments are important to us. All letters to the editor may be edited for grammar and length. Send letters to: Editor, Pompano! magazine, 2436 N. Federal Hwy., #311 Lighthouse Point, FL 33064 or email editor@pointpubs.com.

Deadlines for camera-ready art and prepayment of ads are due on the first day of the preceding month of publication. All ongoing ads must be canceled by the first day of the preceding month of publication. pompanomagazine.com | pointpubs.com Pompano! magazine is owned and published 12 times per year by Lighthouse Point Publishing, LLC. Copyright 2020 by Lighthouse Point Publishing, LLC. All rights reserved. No part of this magazine may be reproduced without the prior written consent of Lighthouse Point Publishing, LLC. Requests for permission should be directed to: editor@pointpubs.com.

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9

Creatively Speaking

Disney Dysfunction

BY SUSAN ROSSER Many might condemn me for one particular parenting choice I made. And yet my college-age son recently complimented me — calling that specific decision a stroke of parenting genius. But to tell this story, I need to go back a few years.

In 1993 I moved from New York to West Palm Beach. I had been living there for about two months when close friends of mine called. They planned to vacation at Walt Disney World, and they invited me to drive up and meet them.

I was like, “Are you out of your minds? It’s so far away.”

Obviously, any Floridian reading this is asking themselves, “Is she nuts? Has she ever seen a map?”

Guilty, but let me defend myself.

I was new in town. Growing up, my parents shlepped me to Florida for every school vacation. Although they were New Yorkers through and through, they both possessed a deep disdain for cold weather and we all coveted our Florida house in the winter.

I don’t recall how old I was when I first asked my parents about visiting Disney World, but I do remember their concise answer, “oh no, it’s so far.” I would ask again, and they would answer the same way. Eventually, they wore me down, and I stopped asking.

I guess I could have pulled out a map, but we didn’t have one since, well, my parents didn’t travel anywhere else. Really, not big travel people.

Flash forward to 1993. So when I answered my friends’ request with, “it’s too far,” they clearly thought I was nuts or perhaps lost. Anyway, they convinced me. So I hopped into my brand new hunter green Jeep Cherokee, hit the turnpike and headed north. And yes, when I arrived two hours later, no one was more surprised than I. Two hours.

Two. Apparently, my parents had lied to me. You see, neither of them were really what one would call “Disney people.” My husband, a former tour guide at the Disney parks in Orlando, thinks it’s practically negligent that they took me to Florida four or five times each year, yet never made the trek to Orlando. I’m not complaining. They made up for it in many other ways.

But still, never?

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So in 2005, I’m married to my husband Richard, and we have two small children. Hurricane Wilma blows through town, and our house loses power for 12 days. So, we hop in the car and take our kids on their first Disney vacation like a ton of other South Floridians.

My big takeaway from our four days in the park? Easy. Their favorite part of the trip was shopping. Rides? Who needs rides when there is merchandise to be bought?

I asked myself why spend $5,000 for the privilege of shopping for hundreds of dollars of toys, tee-shirts, candy and more?

After that, we would take our kids to Disney Springs where we could shop without paying admission. And if you’ve ever been there, you know that it still has a very Disney feel. So I told my young, impressionable and clearly gullible children that Disney Springs was Disney World. They bought it. For years, we would head up to Orlando to visit my husband’s family and stop by Disney Springs for a little shopping and lunch and tell the kids we were visiting Disney World. Thanks to all the savings, I can probably retire years earlier.

As we sat around the house during this time of social distancing, my grown son told me that my whole Disney Springs scheme was a stroke of parenting brilliance. He fully admitted that buying Legos and pirate swords was the bomb! I told him he comes from a long line of dysfunctional Disney parents and then poured him another cocktail.

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City Beat

BY MARIE PULEO

New Free Shuttle Service in Pompano Beach Will Get FDOT Funding The City of Pompano Beach has been awarded an $833,000 matching grant from the Florida Department of Transportation (FDOT) to help fund a new shuttle service/parkand-ride system that will connect residents and visitors to various destinations in the beach area and along Atlantic Boulevard via golf cart and trolleybus.

The city commission approved the grant agreement with FDOT at its July 28 meeting. The city will contribute $833,000 in funding to meet the matching grant for the new transit service.

“Our overall objective of this service is to reduce emissions and traffic congestion on the barrier island, as well as the Atlantic Boulevard corridor,” Jeff Lantz, the city’s parking operation manager, told the city commission.

According to a presentation Lantz made to the East CRA Advisory Committee earlier this year, the first phase of the transit system will be a free service using electric golf carts that hold five to seven passengers, including the driver. The route will go up and down the barrier island, as far north as the Hillsboro Inlet Park, and south toward Atlantic Boulevard, where it would cross over the bridge and go to the Harbor Village Shops.

The golf carts will make pickups anywhere along the route, stopping at locations such

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as the Marriott hotel and the Residence Inn on A1A, the Beach House and Oceanic restaurants, the Pompano pier, the Pier Parking Garage, the Briny Pub, the Foundry restaurant, the Pompano Shopping Center where Publix is located, and the 26 Degree Brewing Company. The itinerary could eventually include Alsdorf Park.

To catch a ride, residents and visitors will be able to wave down a driver as the golf cart is approaching.

They will also be able to use a mobile phone app to request pickup at any location along the route, including their residence or hotel, for transport to and from area restaurants and other amenities.

The city is soliciting bids for a company to operate the golf cart

service. With the time required for the bid evaluation process, subsequent negotiations and execution of a contract with the selected company, Lantz anticipates the golf cart service will be operational by January or February of next year. The plan is to start out with two or three golf carts, with the possibility of adding more if needed.

If phase one of the new transit service is successful, and there is demand, a second phase would be implemented, using a trolleybus, or some other shuttle vehicle with greater seating capacity, that is electric, or that uses propane or compressed natural gas. In all cases, low-emission or no-emission vehicles will be used, said Lantz.

The second phase of the

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Pompano Beach shuttle service/park-and-ride system would run further west along Atlantic Boulevard, all the way to Old Town, City Hall, the Cultural Center, and the future Innovation District. It could potentially go as far west as the Isle Casino.

Based on demand, the size of the shuttle could be for 16 passengers or more. This portion of the shuttle service may or may not be free, but a monthly fee or day pass could be offered.

The plan is to have multiple lots in the Atlantic Boulevard corridor where people can park and connect to the park-and-ride system. This would provide a parking alternative for employees working on the barrier island.

According to the grant application the city submitted to FDOT, it is anticipated that once the Pompano Beach Fishing Village is completed on the barrier island, it will produce over 500 employees.

Pompano Beach Mayor Rex Hardin said “there is always angst in the community about traffic on our streets.”

As development takes place in Pompano Beach, “we are not blind to the fact that we’ve got growing pains,” said Hardin, and the new shuttle service/park-and-ride system is an attempt to accommodate some of those growing pains and alleviate traffic issues.

City Manager Greg Harrison indicated the city will seek additional grants to help fund the new transit service. Other funding is expected to come from advertising on the golf carts.Y

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13

City Beat

BY MARIE PULEO

City Officials Urge Residents to Complete 2020 Census by September 30 Deadline CRITICAL FEDERAL FUNDING FOR THE CITY IS AT STAKE The deadline to respond to the 2020 Census is September 30, and city officials are urging all households to do their part to ensure an accurate count so Pompano Beach can get its fair share of federal funding for the next 10 years. As of mid-August, nearly half of Pompano Beach households had not responded to the census questionnaire.

Census data is used to distribute more than $675 billion in federal funds to states and communities each year for a variety of needs, including hospitals, education, national school lunch programs, infrastructure and emergency services.

“If we don’t have a complete count, there’s a possibility we may not get the funding we need from the federal government,” said Assistant City Manager Brian Donovan.

In addition, census results determine the number of seats each state has in the U.S. House of Representatives and are used to draw congressional and state legislative districts. Florida gained two congressional seats as a result of the 2010 Census.

According to the U.S. Census Bureau, in mid-August, only about half (50.5%) of the households in Pompano Beach had responded to the 2020 Census. On a national level, approximately 93 million (nearly 63.5%) of all households in the country had responded to the census. The response rate for Florida was at 60.4%.

In the 2010 Census, the total response rate for Pompano Beach

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was 68% of households.

According to the U.S. Census Bureau, an undercount of 14,600 residents in the 2010 Census cost Broward County approximately $21.1 million per year or $210,970,000 over the last decade.

In the private sector, census data is used by businesses to identify markets, select business locations, make investment decisions and assess labor markets. Nonprofit organizations rely on census data to apply for specific grants and to better understand and serve the needs of their program participants.

In the past, the deadline to respond to the census was July 31, but earlier this year the U.S. Census Bureau extended the deadline to October 31 due to the COVID-19 pandemic. Then in August, the deadline to complete the census was rolled back to September 30.

Daniel Keester O’Mills, one of the city’s principal planners, has been working with the Pompano Beach Complete Count Committee to let the community know about the importance of the census, and to make sure everyone participates, especially in typically hard to count areas.

“We want to make sure we get our 50% response rate to near 100% between now and September 30,” said Keester-O’Mills.

The census form can be completed online, by phone or by mail. The Census Bureau estimates that completing the questionnaire takes 10 minutes on average. Answers can only be used to produce statistics, and not for law enforcement purposes.

In August, census workers began following up in person with households nationwide that have not yet responded to the census on their own.

All Census Bureau employees swear a lifetime oath to protect respondent data, which, by federal law, is kept confidential for 72 years. Census workers are subject to a fine of up to $250,000 and/or a federal prison sentence of up to five years for disclosing, during or after employment, any information that could identify an individual respondent or household.

The U.S. Constitution mandates that everyone in the country is counted every 10 years.

More information about the 2020 Census can be found at 2020census.gov. Y

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15

City Beat

BY MARIE PULEO

Lucky Fish Beach Bar + Grill Next to the Pier Is Now Open The long-awaited Lucky Fish Beach Bar and Grill, located on the south side of the new Fisher Family Pier, directly on the beach, is now open, featuring ocean views, tropical drinks and casual outdoor dining.

Lucky Fish is part of the Pompano Beach Fishing Village beachside development, which already includes the Beach House and Oceanic restaurants on the north side of the pier. Still under construction are Alvin’s Island beach goods store, BurgerFi, Kilwins, Cannoli Kitchen and a dual-branded Hilton hotel.

The focal point of Lucky Fish is a large circular tiki bar surrounded by tables and chairs for full-service dining. There are also five umbrellastyle tiki huts, each with a circular table and six colorful bar stools. An adjacent patio area offers additional seating. The building that houses the kitchen has a walk-up window for placing orders that can be eaten on the patio or taken to go.

According to Lucky Fish staff, the most popular food menu items are the tuna nachos, made with avocado cream, sesame, soy, pickled onions, sriracha aioli, wasabi and

wonton ($14); coconut shrimp served with mango pineapple salsa and pineapple rum marmalade ($13); beer-battered crispy calamari ($12); and the mahi-mahi tacos ($11). The menu also features items such as sandwiches, hamburgers, wings, salads and desserts. Frozen cocktails ($13) include piña coladas, daiquiris, margaritas, and the “Orange Creamsicle.” The drinks menu also includes sangrias ($8), local brewery

Lucky Fish Beach Bar + Grill Jeff Graves for Pompano! magazine

beers and craft beers ($5-8), and a wide variety of wines ($7-12 per glass).

Lucky Fish is following the COVID-19 protocols for social distancing and facial coverings.

Temperature checks are performed on employees when they arrive for work, and tables, chairs and menus are sanitized between every visit.

Due to COVID-19, a bandstand built for live entertainment in the evenings, such as acoustic music or steel drums, is now being used for seating instead.

Lucky Fish is owned by Raleigh, North Carolina-based LM Restaurants, the same firm that opened the Oceanic restaurant north of the pier. The founders of LM Restaurants, Lou and Joy Moshakos, began their restaurant careers in Deerfield Beach 40 years ago.

Lucky Fish, located at 222 N. Pompano Beach Blvd, is open every day from 11am to 10pm. Y

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17

City Beat

BY MARIE PULEO

Pompano Beach Planning and Zoning Board Green Lights Hidden Harbour Project

The Pompano Beach Planning and Zoning Board, at its July meeting, unanimously approved the site plan for a 300-unit mixed-use development project off N. Federal Hwy in Pompano Beach. It was one of the last steps of an approval process that began several years ago, starting with a land use change, and then rezoning the property, while creating controversy among residents in the neighborhood.

The project, called Harborside At Hidden Harbour, is planned for a site located east of Federal Highway, north of NE 14th St. Causeway and south of NE 16th Street, with NE 23rd Avenue running north-to-south through the middle of it. The site is being developed by the owner of the adjacent Aquamarina Hidden Harbour marine facility, which will be incorporated into the project.

The new Hidden Harbour project will consist of a nine-story mixed-

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use building that will be built along N. Federal Highway, and a second mostly residential building that will front NE 16th Street. The building on NE 16th Street will replace an existing boatyard, and will transition in height from three stories to six stories to eight stories, and then to nine stories.

The plan is for 141 one-bedroom units, 137 two-bedroom units, and 22 three-bedroom units, which will likely be rentals.

The building fronting Federal Highway will include a ground-floor restaurant and bar with indoor and outdoor seating and a view down the Caliban Canal. It will also have a marine retail space and showroom.

At the south end of the building, there will be a nine-story parking garage.

The roof of the parking garage will have a pool deck with an outdoor kitchen, billiards and other private amenities. From the deck,

ABOVE Conceptual rendering of Hidden Harbour

there will be views of the canal to the east and the golf course to the west. The ninth floor will also have a clubhouse and fitness center.

A ‘paseo’ is planned as part of the building along Federal Highway, providing access into the development as well as creating a view corridor from Federal Highway along the canal. Pedestrian promenades are planned along the waterway on NE 23rd Avenue and NE 16th Street. The marina’s existing dry boat storage building will remain, as well as boat slips for use by the marina customers.

The project originally included a seven-story pedestrian bridge over NE 23rd Avenue connecting the building on Federal Highway with the building on NE 16th Street, starting at the third floor.

It also called for portions of 32 residential units to be built over the east and west sidewalks >>>

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19

City Beat

BY MARIE PULEO

Hidden Harbour <<< of NE 23rd Avenue. Those two elements were removed after the City Commission and residents expressed concern about putting private residences in a public rightof-way.

In the revised plans, part of a small, grassy lot on the north side of NE 16th Street that the developer set aside for use as a public park is slated as a valet parking area for residents of the building on NE 16th Street.

An integrated valet drop-off area will be in front of the building on NE 16th Street, off the public right-ofway. The lot across the street will have spaces dedicated for use as an additional staging area in the event of a back-up.

At city commission meetings and planning and zoning board meetings, a number of residents opposed the project, voicing concern about increased traffic, the building heights, the density, and more recently, the valet parking on NE 16th Street.

At the planning and zoning board meeting in July, the city’s traffic consultant said a valet operation analysis submitted by the developer was reviewed and found to be sufficient. Valet parking is also planned in front of the restaurant entrance on NE 23rd Avenue. As the valet parking gets closer to being ready, the developer will need to obtain approval of a valet parking agreement, which will be reviewed by the city’s parking manager.

Several members of the planning and zoning board expressed concern about traffic issues, particularly on NE 14th Street.

The board approved the site plan with several conditions recommended by city staff. One condition stipulates that before a 20 pointpubs.com •

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CONTINUED

building permit is issued for the mixed-use development, the developer must provide the city $35,000 to fund a detailed traffic operations study at the NE 14th Street intersections at Federal Highway and NE 23rd Avenue after a certificate of occupancy is issued for the final residential unit in the project. The goal of the study is to identify any improvements that would address deficiencies determined by the analysis.

Another condition for site plan approval was that the developer must provide the city with a bond for $250,000 to fund improvements identified in the future traffic operations study, such as traffic signal timing. The bond, along with any funds not spent for the study or improvements, will be released upon the completion of any necessary improvements, or 30 months after a certificate of occupancy is issued for the final residential unit in the project, whichever occurs earlier.

It was noted that the developer has already completed a traffic study for the project, which the city’s traffic consultants have reviewed, and no major traffic improvements were recommended. However, the city hasn’t gone into the field to conduct its own study and verify the analysis because there is currently less traffic than usual due to COVID-19.

“That is why we’re going above and beyond what we would typically do with most applicants, and are requiring a second traffic study after the buildout to make sure we’ve really addressed everything,” said Assistant Development Services Director Jennifer Gomez.

Another topic of conversation was

ABOVE Site plan

the parking garage in the building fronting Federal Highway. Planning and Zoning Board Chair Fred Stacer had emphasized to the developer at previous meetings the importance of creating a parking garage that doesn’t look like a parking garage, particularly the south facade, which will be highly visible to motorists driving north on Federal Highway.

Stacer said he “was very impressed” with the design of the garage, which incorporates many of the residential architectural elements into the garage facades.

Even so, Stacer expressed concern about passing motorists being able to see cars through the openings in the facades. A condition for the site plan approval was added, stating that, where possible, more details need to be added to screen the cars and light fixtures from the street.

Options include adding mesh to the railings, a knee wall, and moving any light fixtures that can be seen.

Before the vote to approve the site plan, planning and zoning board member Carla Coleman said: “In all of my years of serving on this board, this is one of the most contentious projects we’ve ever dealt with.” She added that the final version of the project is much more attractive than “what we started with,” because of all the input.

Now that the site plan has been approved, a development order can be issued, and the developer can begin the permitting process. Y

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21

City Beat

BY MARIE PULEO

Pompano Beach Beachfest Music Festival Canceled for 2020 and Potentially Permanently Last year, Pompano Beach announced plans to launch Beachfest, a two-day musical festival starting in 2020, to take place on the city’s main public beach, north of the pier. However, the music festival has been canceled for 2020 and seemingly beyond, as well. The Pompano Beach City Commission, rescinded a five-year license agreement with the event promoter, Beachfest Entertainment, at its July 28 meeting. The Commission had approved the license agreement with the promoter in July 2019 to organize and host the event on a mutually agreed upon date for each year the agreement was active. No date had been scheduled for 2020.

According to city officials, the decision to cancel the Pompano Beach Beachfest was due to the COVID-19 pandemic this year, multiple unknowns surrounding a large-scale event after the pandemic and other contributing factors, which were not specified. According to the city attorney, the promoter had not “taken any efforts or any measures or spent any money at this point toward any type of event.”

The city notified Beachfest Entertainment that, should the city decide to hold a similar event in the future, it agrees to give Beachfest Entertainment the right of first refusal. However, no future plans have been publicly discussed at this time.

Roy Anthony, who was hired by Beachfest Entertainment to produce

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the festival, says concerns expressed

by BSO in late 2019, along with the COVID-19 shutdown, made it impractical to hold the event this year and the owners of Beachfest Entertainment agreed there should not be a 2020 show. However, they do not think the entire fiveyear agreement should have been rescinded.

The promoter had promised to deliver major headlining rock acts, as well as artists from a variety

attract up to 20,000 people per day.

The city would have received $2 per ticket sold for entry to the event.

It was hoped the event would bring the city national, as well as international, attention on the tourism destination stage, and have a positive economic impact.

The promoter was to provide a nationwide mass marketing campaign promoting the event, including print, social media and television advertisements and

of other genres, including local musicians. The plan called for three stages placed in an enclosed area on the beach, stretching north from the Pompano Beach House restaurant.

Vendors, including some of the city’s restaurants, would have been set up along the east side of N. Pompano Beach Boulevard.

Depending on the acts secured for the festival, it was expected to

was to secure event sponsorships and multiple logo and branding recognition for the city.

Anthony told the Pompano Beach City Commission last year that the firm usually hires approximately 350-400 people for a music festival, some not just for the two days of the event, and the promoter would look for local talent to help put the production together. Y

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23

City Beat

BY MARIE PULEO

Charlotte J. Burrie Civic Center Expansion on Hold; Pompano Ford to Use Space For Cars Property owned by the City of Pompano Beach that was to be used for outdoor amenities for the Charlotte J. Burrie Civic Center, located at 2669 N. Federal Highway in Pompano Beach, will be used instead as a parking area by Pompano Ford Lincoln, in connection with its nearby car dealership for at least three years, possibly longer. The city is also purchasing a neighboring site from the car dealership and swapping some land with Broward County, in part, to create an access road for Cresthaven residents.

2018, the city commission approved the $1.8 million purchase of the former Denny’s site to create outdoor amenities at the Charlotte J. Burrie Civic Center, which opened this past March.

The parking license agreement between the city and Pompano Ford Lincoln is for three years, with the possibility of extending it for up to three additional one-year terms.

Pompano Ford Lincoln will use the parking area until they build a planned parking garage, City Attorney Mark Berman said at the July City Commission meeting.

In July, the Pompano Beach City Commission approved a license agreement allowing Pompano Ford Lincoln to use the majority of the property, located at 2671 N. Federal Highway, directly north of the civic center, for parking up to 82 vehicles.

Pompano Ford Lincoln, located at 2741 N. Federal Highway, will pay a monthly fee to use the property, which will generate $24,600 annually in revenue for the city.

The property is where a Denny’s restaurant once stood. In December

The amenities for the Charlotte J. Burrie Civic Center to be constructed on the old Denny’s site included a pavilion and oval-shaped artificial turf area for community activities, and an open space with playground equipment. In March, city officials said construction of the amenities was anticipated to begin in the next six months, at an estimated cost of between $700,000 and $1 million.

Those plans are now on hold.

Purchase of the old Denny’s property almost doubled the civic

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Conceptual rendering of amenities that were planned for the old Denny’s Site

center property from 46,688 to 89,094 square feet (2.05 acres) and increased the parking capacity from 41 spaces to 75 parking spaces.

Berman said the funds that would have been used to build the amenities on the old Denny’s site would be used instead to pave and develop a property directly west of the civic center that the city is purchasing from Pompano Ford Lincoln. In June, the Pompano Beach City Commission approved the purchase of the property, located at 2601 NE 16th Avenue, for $820,000.

Purchase of the 30,928-squarefoot vacant lot will allow the city to construct a road that will provide residents of the Cresthaven neighborhood direct access to the civic center from the west, or back of the building, rather than from Federal Highway.

In order to construct the access road, the city is exchanging a portion of the property it is acquiring from Pompano Ford Lincoln for a portion of the Broward County sewer lift station property located at 2600 NE 16th Avenue, directly to the west. This will give the city the land configuration it needs for the access road, and will also allow for the county’s future expansion of the lift station, which serves the Pompano Beach residents in that area.

The city commission approved a property exchange agreement with Broward County at its July meeting.

Pompano Beach Mayor Rex Hardin said now that the city is acquiring the property from Pompano Ford Lincoln, “quite likely we will not need the Denny’s property,” and the city could end up selling it “down the road.” Y

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25

City Beat

BY MARIE PULEO

Farewell to the Chief Pompano Beach Fire Chief John Jurgle Retires After 39 years of serving the City of Pompano Beach, Fire Chief John Jurgle has retired, and the city plans to name a fire station after him. Jurgle joined the fire department as a firefighter paramedic in 1981, then worked his way up through the ranks to become fire chief in 2013. Prior to working in Pompano Beach, Jurgle worked for the City of Sunrise Fire Department.

During his time as Pompano Beach fire chief, the department achieved an ISO Class 1 rating, the highest possible score that can be given to any fire department nationwide, and which less than 1% of fire departments in the U.S. have earned.

Jurgle said that although he is looking forward to having more time to spend with his family and enjoy other pursuits, “whenever you walk away from something you love, it is bittersweet.” “it’s really never been work,” he said. “It’s a passion.”

One of the visions Jurgle had when he became fire chief was for the fire department to get what he called the “triple crown,” which was an ISO Class 1 rating and two international accreditations — one from the Commission of Fire Accreditation International (CFAI), and one from the Commission on Accreditation of Ambulance Services (CAAS).

In August 2019, the fire department got its CFAI accreditation, which involved a year-long evaluation process.

“It’s a very prestigious accreditation that not many fire

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Retired Pompano Beach Fire Chief John Jurgle

departments across the country have attained, let alone be rated ISO Class 1 as well,” said Jurgle.

The fire department is currently in the last step of getting its CAAS accreditation — the medical side of international accreditation — and is awaiting an onsite review by a team of peer assessors.

Other accomplishments Jurgle is proud of are the transformational changes that have been made in the Pompano Beach fire service while he was at the helm.

“We have hired and promoted more minorities than ever in the history of the fire department,” he said.

In 2018, Jurgle was honored by the Professional Firefighters Association of South Florida with a Trailblazers of the Fire Service award for being a “leader in hiring the most diverse group of firefighters annually.”

There have also been significant infrastructure improvements, with new neighborhood fire stations being built, and a brand-new fire administration and emergency operations center on the way.

“I think I successfully established the vision and inspired and motivated the team around me to go out and accomplish multiple aspects of that vision,” said Jurgle.

“On a professional level, I have accomplished more than I ever dreamed of in my life,” said Jurgle.

“It’s always good to leave at the top of your game, which I think I am.”

Jurgle said he and his wife Joanne, who worked in the travel industry, always enjoyed traveling, and his retirement will be “a great opportunity” for them to see more of the U.S., and hopefully, Europe, once the COVID-19 crisis subsides.

The new Pompano Beach fire chief is Chad Brocato, who served as Jurgle’s assistant fire chief of operations.

“Chief Brocato will continue to lead this fire department forward and will continue to keep us a premier fire department,” said Jurgle. “He, as all of my staff, was instrumental in accomplishing our goals.”

Jurgle’s retirement was announced at the July 28 city commission virtual meeting by City Manager Greg Harrison.

Harrison said of Jurgle: “He’s just an all-around good guy, one of the most conscientious people that I’ve ever had working for me.”

Vice Mayor Barry Moss made a motion to name one of the city’s future fire stations after Jurgle, which the Commission approved.

Mayor Rex Hardin told Jurgle “I can’t thank you enough” for “the work, the commitment that you have shown for this city, for your department.”

“What you have done for our city is going to pay benefits for generations of our residents, generations of our firefighters,” said Hardin. “You have made their lives better now and going forward.” Y

Chad Brocato is Named New Pompano Beach Fire Chief Chad Brocato is the new Pompano Beach fire chief, following the retirement of Chief John Jurgle in July. Brocato served as Jurgle’s assistant fire chief of operations for the past four years.

In his position as fire chief, Brocato has a vision for the fire department that includes expanding its training capabilities, creating a fire academy, continuing to improve minority hiring, obtaining more accreditation and maintaining hard-earned existing accreditations.

Brocato will manage a $42 million combined budget with 250 employees, which includes about 190 firefighters, administration and Ocean Rescue personnel.

Brocato has 30 years of experience in the fire service.

Before coming to work for Pompano Beach, Brocato was with the Deerfield Beach Fire Department for 20 years, working his way through the ranks to become fire chief. After the department merged with the Broward Sheriff’s Office Department of Fire Rescue in 2011, Brocato joined the Pompano Beach Fire Department as an assistant fire chief. Then Brocato, who is also an attorney, left to practice law for three years, and came back.

“After three years, I really missed the fire service,” said Brocato. “It’s a calling.”

Getting the opportunity to lead the Pompano Beach Fire Department as fire chief “is an amazing honor,” said Brocato. “It truly is a great fire department.”

He noted that the department has an ISO Class 1 rating, which

“took a tremendous effort to get.”

Last year, the department achieved an international fire accreditation from the Commission of Fire Accreditation International (CFAI).

One of Brocato’s major goals for the department is to attain an international accreditation from the Commission on Accreditation of Ambulance Services (CAAS) for the medical side of operations.

Brocato said a lot of work would be put into maintaining the two accreditations, particularly the fire accreditation, which requires an extensive annual compliance report.

“We want to meet the higher standard,” said Brocato. “It creates a big workload, but that’s a challenge we decided to take on quite a while ago.”

Another goal Brocato has is to expand the capabilities of the fire department’s training division. He’d like the department to host courses for other local fire departments.

Brocato also wants to look at the possibility of establishing a fire academy in Pompano Beach, where people who want to become a firefighter would receive their training. Right now, the two fire academies in the area are Coral Springs Fire Academy and Broward Fire Academy in Davie.

If Pompano had its own fire academy, “we’d have a better opportunity to see the talent of the people in those classes” and could select the best ones to work for the department, said Brocato.

The idea is to “grow your own instead of simply selecting from a pool of applicants,” said Brocato.

Another benefit of having the fire academy would be the ability

Pompano Beach Fire Chief Chad Brocato

to improve minority hiring, which is “a key goal’ of Brocato.

The city’s fire department is already very diverse, but there’s always opportunity to do more, he said.

Minorities would be encouraged to apply to the fire academy, with the intent of hiring those who do well over the course of their training. It would be another way of trying to get more females in the fire service, which was once “fairly male-denominated,” but is “getting much better.”

Brocato hopes to have the fire academy in place within two years.

The objective is for it to be located in the training tower and classroom facility behind Fire Station 63, which houses the fire administration. The fire department already has enough instructors for the academy, said Brocato. The issue will be determining how much it will cost to create the academy, and what equipment and supplies may be needed.

Brocato said he and his predecessor, former Chief Jurgle, have very similar ideas about what needs to be done to be one of the top fire departments.

“I think he paved a very good path, and I want to continue that path,” said Brocato. “Whether it’s accreditation, or the good employee relationships we have in the department, the equipment we have, the stations we have, we’re just in a very good position to really do a good job as a fire department.” Y SEPTEMBER 2020 • pointpubs.com

27

In Case You Missed It

Congested Development?

BY JEFF LEVINE

WITH ALL OF THE CRITICAL NEWS SURROUNDING US LATELY, IT IS EASY TO LOSE FOCUS ON SOME OF THE LESS EARTH-SHATTERING BUT POTENTIALLY city-changing events happening here in Pompano Beach. There have been several significant developments regarding land development you should be aware of.

POMPANO STATION The 355-unit 8-story, two-building apartment complex would be located behind the Bank of America and Chase bank buildings on East Atlantic Boulevard. The usual battle has begun between the opposing forces of "build on every open spot" and "Pompano was great the way it was."

Concerns include an increase in traffic and the addition of another high rise. The property, which is currently two giant parking lots, reaches into the Harbor Village neighborhood boundaries, so some residents in that area are especially apprehensive.

The most unusual aspect of the project is the possibility the Pompano Beach Community Redevelopment Agency (CRA) may help the developer by offering $9 million in incentives, marking the first time such assistance would be provided to a private apartment developer in the eastern part of town. The developer says he can't make the financials work without the tax abatement.

An abatement is essentially a rebate on property taxes, in this case, over a roughly 10-year period.

Critics wonder why the CRA would want to do such a thing.

Former Mayor Kay McGinn says the deal "cheats taxpayers" in a letter to the editor of The Pelican.

Nguyen Tran, head of the CRA, sees it differently. He told me: "the project is not costing us a dime. Without development, there would be no taxes."

Fred Stacer, Chair of the Planning and Zoning Board and a member of the East CRA Advisory Committee, was initially against the abatement but changed his opinion after digging into the finances.

According to Stacer, the developer would be required to turn

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the front part of the Bank of America parking lot into a tree-filled courtyard with a possible coffee shop or restaurant added into the first floor of the building and improve the overall facade of the Bank of America building.

Stacer believes the project fits nicely into the master plan for what the city is trying to accomplish and the abatement is a fair "trade-off" considering the costs required of the builder to create the courtyard and the facade improvements.

My take: Since the buildings will not be directly on Atlantic Boulevard, it reduces the cavernous feeling too much hi-rise development can cause. The plaza will add some greenery and improve walkability in the area. Harbor Village residents may have some legitimate concerns, but right now, the two large parking lots are an eyesore. However, the abatement does worry me and the full CRA board (consisting of the mayor and city commissioners) needs to take a very deep look at the standard it may create before they vote on the plan in the coming months.

MORE DEVELOPMENT DEVELOPMENTS You may have heard the planned catering hall for the Pompano Fishing Village (across from the pier) has been nixed. I've been told opposition from residential neighbors, complaints from the adjacent Hilton hotel and concerns from city commission members helped push the cancelation. I'm also hearing the developer plans to utilize the land as green space for the time being.

Of course, the Fishing Village is being built on the spot of the

old Pier parking lot. Across the street, the other longtime public parking lot (next to the firehouse and across from Sands Harbor) is also scheduled to go through some big changes.

A master developer has been selected, and plans include an 8-story hotel built above a 1,000+ spot parking garage, a supermarket and additional commercial space.

Again residents are concerned about overdevelopment and traffic. But, let's be realistic. If a project like this is going to happen along A1A, there probably isn't a better spot for it.

One odd note. In their presentation to the officials, the developer mentioned working with the Plaza at Oceanside condominiums (on the corner of A1A and Atlantic Boulevard) to turn their fountain area into a Starbucks. I hope this came out of one of those "there are no bad ideas" brainstorming sessions, because this is not a good idea. We need to protect open spaces in Pompano Beach whenever possible and replacing the fountain with a Starbucks will unnecessarily do the opposite.

The Lucky Fish Bar and Grill has officially opened.

Located next to the pier, right on the beach, this will become one of the hottest spots in Broward County.

The layout and design are very impressive, the wide-

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Diving Pompano for over 25 Years Friendly, experienced professionals ranging menu is reasonably priced, and it is one of the only public bars directly on the sand in Broward County.

With coronavirus concerns, an all-outdoor bar and grill will become especially appealing. Residents of the neighboring condo (where I also live) have asked me to ask the owners to turn down the music a drop. Consider it asked. Did I mention it looks really cool?

I've given a cautious thumbs-up to all of these projects.

I must be getting soft in my old age. I've even ignored the traffic problems these new developments are likely to create. That is a real concern and something we will look into further in an upcoming column. Y Jeff Levine, Editor-at-Large of Pompano! magazine, unexpectedly passed away in August. His sense of humor and dedication to local news will be missed.

ABOVE Lucky Fish Bar and Grill Jeff Graves For Pompano! magazine OPPOSITE Conceptual rendering of Pompano Station looking north

Recreational Diving at All Levels Tech Diving • Snorkeling Your adventure is just a phone call away!

954.708.4780 www.Scubatyme.com 101 N. Riverside Drive, Pompano Beach

on NE 24th Avenue

SEPTEMBER 2020 • pointpubs.com

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It Dawned on Me

Pass the Alcohol, Please

BY DAWNE RICHARDS IN CASE YOU DIDN'T KNOW, RUBBING ALCOHOL IS AN EXCEPTIONAL MIRROR CLEANER; IT’S ALSO GREAT FOR CERTAIN RESTORATION PROJECTS. GIVEN MY penchant for thrift-store shopping and cleaning up the Find-of-the-Day, I go through a lot of rubbing alcohol.

It’s particularly handy for the two sets of mirrored bifold doors I had installed last year in a fit of inspiration/foolishness. The “inspiration” part is that they bounce light everywhere and make the house

seem bigger; the "foolishness" part is that they're both installed in the house's highest-traffic areas: the entryway and the upstairs hallway.

With a 20-year-old boy, three cats, and a dog, I clean those mirrors All. The. Time. In fact, the rubbing alcohol used to sit on the kitchen counter, until leaving such a precious commodity in plain sight became as foolish as leaving out 20 gold bars.

Anyway. As I was running low on it, I added it to my shopping list. My list laughed and laughed. Weeks went by, then months. I could not believe how difficult it was

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to find. I mean, my mirrored bifold doors were suffering terribly! Is there no concern for these, no “save the mirrored bifold doors” movement?

Alas, there's not. On rare occasions, when an online retailer did have some in stock, it was only available in absurdly sized and priced quantities. As desperate as I was, I wasn't willing to invest $200 in 14 gallons of rubbing alcohol. My numbers might be off, but whatever the price/quantity was, it was crazy; that much I remember. And as much as I enjoy finding and restoring things, getting a lifetime supply of rubbing alcohol didn’t seem like a great idea. I mean, does it go bad?

Evaporate? Who knows?

As we know, all the rubbing alcohol disappeared from store shelves and online retailer inventories seemingly overnight.

I felt like I should have special buying privileges, if I could only prove that “Really!

I’m not hoarding it/making my own completely useless hand sanitizer.”

My poor mirrored doors. There they stood, ashamed of their smudginess, eyeing me balefully as I walked past, trying not to look at their sad state of neglect.

I became a rubbing alcohol hunter, keeping my eyes open everywhere: gas stations. Liquor stores. Home décor outlets.

Finally, it began to reappear. I tried buying out every store. Even though I'd laughed at the toilet paper hoarders months earlier, I was now a bonafide member of "Hoarders Anonymous." The stores, of course, turned me down. "LIMIT ONE!" screamed the signs from every corner. "But, I have mirrors!" I'd protest.

"I AM NOT HOARDING THIS TO MAKE MY OWN HAND SANITIZER." No matter. Little by little, though, I’ve restocked my arsenal with a bizarre mix of concentrations, container types and brands. And there they are, hidden away behind the now-sparkling doors: all my little soldiers in the War on Smudges. Y

COOKING FOR CALM INTRODUCTION BY ELIN TROUSDALE

Cooking can be therapeutic. It engages all five senses, is nourishing and serves as a creative outlet. Plus, it is a positive way to use the extra time on our hands.

The kitchen is an excellent place to explore other cultures by using both exotic and familiar ingredients. Here in South Florida, we have access to a vast array of ethnic grocery stores.

Cooking is something we can all experiment with. Whether simple or complex, people everywhere are cooking more. In my house, we keep many different ingredients on hand and mix and match to our heart’s content. Sometimes we follow recipes. Other times, we use cooking know-how and add a little bit of this to a little bit of that. Yes, it does help that my husband is a professional chef.

Lately, I am reminded of my grandmother Molly who often spent eight hours a day in her tiny kitchen. She made everything from scratch for her family, it was a full-time job. I enrolled in restaurant school because of her.

No one really has the time for that kind of cooking anymore. Hopefully, a positive and useful outcome to the virus doom is that we will revisit the kitchen and be more thoughtful and balanced in our approach to home cooking. What follows are some of our neighborhood residents’ favorite recipes during these crazy times.

RECIPES COMPILED BY ELIN TROUSDALE RECIPES TESTED AND PHOTOGRAPHED BY MRS. KOSSENFLOFFER.

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Green onion pancake — See recipe by Chandler Trousdale on page 39 SEPTEMBER 2020 • pointpubs.com

33

THE HOME COOK

RACHEL LEACH My husband and I both work full time and have little interest or time in cooking, although we’ve always had a tremendous interest in eating. Prior to the pandemic, dinners after work were thrown together in the easiest and fastest way. If a recipe called for more than four ingredients, it didn’t get made. That was then, this is now. Now we both work from home. Without the daily commute to and from work, we find ourselves with a little more time and a need to fill it. With no visits to friends, family or travel to look forward to, we’ve turned our attention to an unlikely activity for us — cooking. Here’s a delicious crab au gratin recipe we found from Kris Longwell. More ingredients than we’re used to by far but worth it! — Rachel Leach

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THE HOME COOK

CHANDLER TROUSDALE

RACHEL’S

CRAB AU GRATIN

INGREDIENTS

½ 1 1 2 1 2 1

cup unsalted butter medium onion, finely chopped celery rib, finely chopped tablespoon green onions, sliced (white and green parts separated) clove garlic, minced large egg yolks 12-ounce can evaporated milk

PREPARATION

Preheat oven to 350 degrees.

In a large skillet, over medium heat melt the butter. Add the onion, celery, white part of green onions and garlic. Cook the vegetables until soft, about 5 minutes. Add flour to skillet and blend into vegetables to make a white roux – about 2 minutes.

In a separate bowl, whisk the egg yolks and evaporated milk until blended. Stir the milk mixture into the vegetable roux.

Add the lemon juice, hot sauce, salt, cayenne and black pepper and continue cooking for 4-5 minutes. The mixture should be

2 1 1 1 ½ ½ ½ ½ 1

tablespoons flour lemon, juiced teaspoon hot sauce teaspoon kosher salt teaspoon cayenne pepper teaspoon freshly ground black pepper cup Gruyere cheese, grated cup fontina cheese, grated pound crab meat

the consistency of creamed soup.

Remove from heat and fold in half of the two cheeses and blend until fully incorporated.

Spread the crab meat in an even layer in the bottom of a cast-iron skillet or an 8-inch baking dish. Pour cheese and vegetable mixture over the crab and sprinkle the remaining two kinds of cheese on top.

Bake until bubbly (about 15 minutes), then reset the oven for broil and broil for about 5 minutes for the cheese to brown.

Remove from oven and enjoy.

Garnish with green onions.

Living in quarantine has required a lot of changes, and food is no exception. Before, I enjoyed the luxury of going out to get something quick to eat, but now most of my meals are pre-planned. When I’m in a rush and absolutely don’t have time to mess around in the kitchen, these green onion pancakes are my go-to.

— Chandler Trousdale See Chandler’s recipe for a green onion pancake on page 39. (Photo on previous page)

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THE HOME COOK

MICHELE HALE I started cooking at a very young age. Being Sicilian, we always gathered in the kitchen and helped — it’s a comfort thing for me. My career is demanding, so when I need to escape, I clear my head by creating a new dish, and then I gather all the ingredients and voila… a new dish and a clear head. My family loves my stressful days.

I learned to cook mostly from my mom and then felt a passion for creating new dishes and started to experiment with new recipes. For me, cooking is very satisfying, it’s like an art project. So, I was empty nesting and enjoying it very much. Then the pandemic hit, and now I find myself with four kids at home (my new blended family). Two

Michele Hale with her son Max

are home from college and two are furloughed. It’s like Sunday dinner every night of the week. We are taking the quarantine seriously, so our entertainment expenses have shifted to our grocery expenses. It’s actually been fun cooking with the kids around. It reminds me of when I was young and helped my mom and grandmother in the kitchen. My son Max has inherited my passion for food and cooking, and I really enjoy preparing meals with him. And of course, he’s been a big help. We both have cooking Instagram accounts, and the kids help with making the food photos look professional. Follow us on Instagram @Homes_and_ Hunger and @Cooking_ totheMax — Michele Hale

MICHELE’S

TUNA TOWER

FOR THE TUNA LAYER

1

FOR THE AVOCADO LAYER

cup sushi-grade tuna, cut into ¼-inch cubes 1 ½ teaspoons rice wine vinegar 1 teaspoon soy sauce ½ teaspoon sesame oil ½ teaspoon ginger, minced 2 green onions, chopped 1 tablespoon sesame seeds Squirt of sriracha

1 avocado, smashed 1 lime, juiced 1 tablespoon cilantro, chopped 2 tablespoon tomato, chopped Salt and pepper to taste

FOR CUCUMBER MANGO LAYER

Rice crackers or wonton chips (wonton chip recipe opposite)

½ ½

1 ½

cup cucumber, cut into small ¼-inch cubes, seeds removed cup mango, cut into small ¼-inch cubes teaspoon cilantro, chopped lime, juiced

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SPECIAL EQUIPMENT

4-inch ring mold

FOR SERVING

PREPARATION

Set out 3 medium-sized bowls. In the first bowl, combine all the ingredients for the tuna layer. In the second bowl, combine all the ingredients for the mango-cucumber layer. And you guessed it, in the third bowl, combine the ingredients for the avocado layer. Keep refrigerated until ready to assemble.

ASSEMBLY

Place a 4-inch round ring roll mold in the center of a serving plate. This will be the plate you serve it on, so choose one you like.

Each layer should take up about 1/3 of the height of your ring mold. Start by filling about 1/3 of the ring mold with the cucumber-mango mixture and press down to make the layer even and compact. Next, add the tuna mixture and press it down to get it even and compact. Add the avocado mixture and press it down to make it even on top.

Transfer to refrigerator to set for 20 minutes.

If any juice has run out on the plate, wipe clean with a paper towel before removing the mold. Slowly lift the ring mold up to remove.

Optional garnish ideas: spicy-mayo, wasabi-mayo, hoisin sauce, eel sauce, sesame seeds and cilantro.

WONTON CHIPS

1 package of wonton wrappers Vegetable oil spray 2 egg whites Salt and pepper to taste Black and white sesame seeds

MICHELE’S

TUNA TOWER

Preheat to 375°F. Line two sheet-pans with parchment paper and set aside. In a small bowl, mix the white and black sesame seeds and set aside. Cut 10 wontons in half diagonally to make triangles. Place them on the sheetpans. Spray the wontons with vegetable oil and then flip over. Brush the top sides of the wontons with egg whites. Season the wontons with salt and pepper and the sesame seeds. Place one sheetpan in the center of the oven. Remove from oven when the wontons are golden brown and crispy, about 8 minutes.

(Take a peek halfway, if they are cooking unevenly, rotate the pan.) Cool on the sheet-pan until ready to use. Repeat with the next sheetpan. If not using right away, store in an airtight container for up to 3 days.

Adapted from Jessica Gavin

WITH HOMEMADE WONTON CHIPS

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THE HOME COOK

COURTNEY STEPHENS

CHANDLER’S

GREEN ONION PANCAKE

Recipe adapted from Maangchi

FOR THE PANCAKE

I worked in restaurants throughout high school and college and I think that is where I developed my passion for cooking. Food and drinks make me happy. However, we live in a state filled with bikinis, beaches and beautiful people, so I feel the need to “clean up” what I eat. I always wonder, “how can I make that healthier?” and then my creative juices start flowing. There is a healthy substitute for almost everything. My focus throughout coronavirus has been less waste. I used to go to the grocery store every single day for fresh ingredients so I could prepare what my mood was feeling. Now, having three little ones at home and a hubby at work, I can’t get to the store often. So I really use what I have in my fridge and get creative. I’ve learned so much about how to be less wasteful. Especially with the shortage of toilet paper and paper towels. Please follow my food adventures on Instagram @floridagirlfood.— Courtney Stephens

Makes 1 rectangular pancake about 6 x 7 inches 10 green onions, washed and cut into about 5-inch long pieces

FOR THE SAUCE

2 1 1 1

tablespoons soy sauce tablespoon rice wine vinegar teaspoon honey green onion, chopped

PREPARATION

In a medium bowl, whisk together the flour, water, miso paste and sugar until well combined.

Heat a non-stick pan over medium heat. Add about 3 tablespoons of vegetable oil.

Place the green onions into the pan parallel to each other. They should form a rectangle.

½ ½ 1 ½ 3

cup flour cup water tablespoon miso paste teaspoon sugar tablespoons vegetable oil

1 1

red chili pepper, chopped teaspoon toasted sesame seeds

Pour the batter evenly over the onions. As the pancake cooks, use a spatula to keep pushing in the sides, so the pancake keeps a rectangular shape. When the bottom of the pancake is golden brown, flip it and cook for a few more minutes until it is golden brown. Remove from the pan and serve with the sauce.

COURTNEY’S

LOW CARB BARBECUE CHICKEN ENCHILADAS

INGREDIENTS

4 1 1 1 1

boneless skinless chicken breasts sliced red onion sliced poblano pepper sliced red bell pepper bottle of G Hughes Sugar-Free BBQ Sauce + ½ cup (so, 2 bottles) Salt and pepper to taste 8 low carb tortillas 2 cups Monterey Jack or Cheddar cheese, grated 2-3 green onions, chopped for serving

Fresh cilantro, chopped (optional garnish) Sour cream for serving 1 avocado, sliced (optional for serving)

PREPARATION

Place the chicken, red onion, both peppers, 1 bottle of barbecue sauce, salt and pepper in a crock-pot. Cook on low 8 hours.

Preheat oven to 375.

When the chicken is cooked through, shred it all and add 1 cup of Monterey jack cheese.

Warm up desired tortillas. (Siete almond or cassava flour tortillas are tasty lowcarb options.) Stuff each tortilla with the chicken mixture. Roll it up and place seam side down in a baking dish. (8 enchiladas fit nicely into a 9 x 13-inch baking dish.) Top with a drizzle of barbecue sauce and one more cup of Monterey Jack cheese. Bake at 375 for 20 minutes until cheese is melted.

Top with chopped green onions and a drizzle of sour cream.

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THE HOME COOK

CINDY MCDONALD CINDY’S RECIPE

SHORT RIB STEW

The COVID-19 has increased the time available for cooking. This easy stew dish allows for quality time with family and easy cleanup. — Cindy McDonald

INGREDIENTS

2½-3 pounds beef short ribs 1 cup flour Salt and pepper to taste 1 teaspoon garlic powder 2-3 tablespoons olive oil (or more) 1-2 yellow onions, chopped 5 stalks celery, diced (reserve leaves for garnish) 5 large carrots, diced 1 15-ounce can diced tomatoes 32 ounces beef broth 3-4 cloves garlic, chopped 1 teaspoon chili powder or paprika 1 pound pasta, cooked according to package instructions Freshly grated Parmesan cheese for serving Fresh parsley, chopped, for serving

PREPARATION

In a large plastic bag, combine the flour, salt, pepper and garlic powder. Add 1 rib to the bag and shake to coat. Remove to a plate and repeat with the rest of the ribs.

Coat the bottom of a large Dutch oven with olive oil. Add the short ribs and brown on all sides. Do not overcrowd the pan. You might have to work in batches. Remove the browned short ribs to a plate and set aside.

Add the onions, celery and carrots to the Dutch oven and sauté until soft. Then add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, beef broth and chili powder or paprika. Bring the mixture to a simmer. Add the short ribs and any juices that may have accumulated into the Dutch oven. Reduce the heat to low and cook for 3-4 hours until the meat is fork-tender.

Remove the short ribs from the pot.

Take the meat off the bones and remove any excess fat. Put the meat back into the Dutch oven. Serve over pasta with Parmesan cheese. Garnish with parsley and reserved celery leaves and a little sprinkle of paprika.

Note: this recipe can also be prepared in a crock-pot. Saute the ribs and vegetables as directed. Then add the rest into the crock-pot and cook for 6 to 8 hours.

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THE HOME COOK

CHRISTINE MONSERATT For the last six months, my whole family has gone entirely whole food plant-based to improve our health. So this COVID-19 era has given me time to experiment in the kitchen with plant-based recipes to make sure we are preparing and enjoying meals in the healthiest way. We have all lost weight and lowered our cholesterol incredibly, plus many other benefits. A plant-based diet can be simple and easy. However, I’ve tried to be creative by making lentil meatballs, all kinds of bean and veggie stews, homemade black bean burgers, oil-free hummus, cheese-less pizza, colorful salads and even chocolate chip cookies (all with no dairy, no eggs or meat products of any kind). My family says their favorite meal is the mushroom gravy we enjoy over pasta or rice. This recipe is adapted from PlantPureNation.com — Christine Monseratt

CHRISTINE’S

VEGAN MUSHROOM STROGANOFF

INGREDIENTS

½ 1 5 1 1 2 2 1 2 2

cup dry white wine onion, diced cloves garlic, finely chopped pound fresh mushrooms, sliced tablespoon paprika tablespoons soy sauce tablespoons Dijon mustard tablespoon vegan Worcestershire sauce tablespoons whole wheat flour cups unsweetened soy milk or other plant-based milk ½ cup black olives, chopped (optional) 4 cups cooked rice or pasta Fresh parsley, chopped (optional for serving)

PREPARATION

In a large sauté pan over medium heat, saute the onions and garlic and wine for about 3 minutes.

Add the mushrooms and continue cooking for 5-6 minutes until they turn brown and release their liquid.

Add the paprika, soy sauce, mustard, Worcestershire sauce and stir to combine. In a separate bowl, whisk the flour and soy milk until smooth.

Add the soy milk mixture to the mushrooms and reduce the heat to low. Simmer until it begins to thicken, about 5-8 minutes.

Add chopped black olives at the end and season with salt and pepper to taste. (The olives give the dish a meaty texture.) Serve over rice or pasta.

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The New School

POMPANO BEACH GETS INITIAL APPROVAL FROM BROWARD COUNTY SCHOOL BOARD TO CREATE A PUBLIC CHARTER SCHOOL

BY MARIE PULEO

he Broward County Public School District recently approved an application submitted by the City of Pompano Beach to open a municipal charter school serving grades K through 8 beginning in the 20212022 school year. A number of steps remain before the project can become a reality.

The Pompano Beach Municipal Charter School would be part of the Broward County public school system, but independently operated, with the Pompano Beach City Commission serving as the governing board, rather than the School Board.

At its July 28 meeting, the city commission passed a resolution officially accepting the school district’s approval of the municipal charter school application. Last December, the Commission approved submittal of the application to the school district.

According to information provided by Assistant City Manager Suzette Sibble at the city commission meeting in December, there would be no cost to attend the school.

However, the school would require parental involvement.

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43

WHAT IS A FLORIDA CHARTER SCHOOL?

Charter schools are tuition-free public schools created through an agreement or “charter” typically between the school and the local district school board. This agreement gives the charter school a measure of expanded freedom relative to traditional public schools in return for a commitment to higher standards of accountability. Since 1996, Florida charter schools have played a key role in increasing parental options in public education and providing innovative learning opportunities for students.

During the 2018-19 school year, over 313,000 students were enrolled in 658 charter schools in 47 Florida districts. Many charter schools in Florida have innovative missions. Some charter schools include themed learning approaches focusing on areas such as arts, sciences, and technologies.

Other charter schools provide services to special populations such as students at risk of academic failure or students with disabilities.

Source: Florida Department of Education

The school would be governed by a performance contract, or charter, between the city and the Broward County Public School District. The charter contract will detail the school’s mission, the student achievement goals that must be met, and assessment methods.

There would be a “rigorous educational curriculum,” with a high emphasis on reading, said Sibble. The goal is for students to achieve reading on grade level by third grade.

In its first year of operation, the school

ENROLLMENT IN FLORIDA CHARTER SCHOOLS PRE-K-12 Source: Florida Department of Education

350,000 300,000 250,000 200,000 150,000 100,000 50,000 0

2009-10 2010-11 2011-12 2012-13 2013-14 2014-15 2015-16 2016-17 2017-18 2018-19

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would have grades K, 1, 2 and 6. Additional grade levels would be added progressively: grades 3 and 7 in the second year; grades 4 and 8 in the third year; and grade 5 in the fourth year. With grades K through 8 in place, the maximum estimated enrollment capacity would be 910 students.

Like all other public schools in the school district, the Pompano Beach Municipal Charter School would be funded through the Florida Education Finance Program, which provides operating funds based on the number of full-time students enrolled.

The new charter school will seek accreditation, and once it receives its first rating from the state of Florida school ranking system, it will apply to become a Cambridge International School, with a rigorous curriculum and high-level assessments, said Sibble.

The city’s application to the school district states that the Pompano Beach Municipal Charter School will give enrollment priority to students who are residents of Pompano Beach.

If the number of applications exceeds the capacity for a given grade level, class or building, a lottery would be held among Pompano Beach students first, and then among other Broward County students. If extra seats are remaining, and the number of out-of-county applicants exceeds the capacity, a separate lottery would be held for out-of-county applicants.

Pompano Beach Mayor Rex Hardin emphasized at the July city commission meeting that the school is not a private school, but a public charter school designed to serve residents from all parts

2019 FLORIDA CHARTER SCHOOL GRADES Source: Florida Department of Education

of Pompano Beach, and they will get “first dibs” on all seats in the school.

The school’s goal is to achieve an “A” rating, which is the highest grade awarded by the state’s ranking system.

Most of the schools in Pompano Beach are not “A”- or “B”-rated, and the municipal charter school will offer “a different educational opportunity for our residents,” said Hardin.

Hardin added that, although Pompano Beach High School has an “A” rating, “there’s been much frustration on the part of Pompano Beach residents that they cannot necessarily go to that school because it is a magnet-only school.”

It is hoped the Pompano Beach Municipal Charter School will “put us on the map for educational excellence,” said Hardin, which could be a tool to attract businesses that may be considering relocating to Pompano Beach.

The new charter school is also meant to address the growth that is occurring in the city, by mitigating the educational impact created by the development of thousands of new residential units.

The school’s location has yet to be determined, but the plan is for it to be “a centrally located facility.” It may entail building a new school or using an already existing site.

A

B

C

D

F

279 schools earned an “A”

125 schools earned a “B”

111 schools earned a “C”

28 schools earned a “D”

3 schools earned an “F”

51%

23%

20%

5%

1%

The city hired a team of local experts to assist with the application process for the Pompano Beach Municipal Charter School.

Now that the School Board has approved the application, there are still many steps to go, said City Manager Greg Harrison.

As per state law, within 30 days after the approval of the application, which was on July 21, the School Board is required to provide the city with an

initial proposed charter contract for the Pompano Beach Municipal Charter School, as well as additional information regarding the charter agreement contractual process and a proposed timeline.

Several items will have to be brought to the city commission for consideration, notably, the charter contract with the school district. Y

BROWARD COUNTY CHARTER SCHOOLS BY THE NUMBERS • 2019-20

Source: Florida Department of Education

48,166 NUMBER OF STUDENTS IN BROWARD COUNTY CHARTER SCHOOLS

18%

PERCENTAGE OF BROWARD COUNTY PUBLIC SCHOOL STUDENTS WHO ATTEND CHARTER SCHOOLS

221,705 NUMBER OF BROWARD COUNTY PUBLIC SCHOOL STUDENTS

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dining out IN THE NORTH BROWARD BEACHES

POMPANO BEACH Email us with any additions, closings, or corrections at editor@ pointpubs. com. We try to be accurate, but it’s always a good idea to call first before heading out on your dining adventure.

KEY $ Inexpensive (under $20) $$ Moderate ($21-$40) $$$ Expensive ($41-$65) $$$$ Pricey (over $65)

And Fish Kitchen + Bar. SEAFOOD Located at the Marriott

Pompano Beach Resort & Spa, enjoy a modern take on fresh seafood. The restaurant has recently been renovated and now sports a contemporary and breezy ambiance. 1200 N. Ocean Blvd., 954-782-0100 $$

Anthony’s Coal Fired Pizza. ITALIAN • PIZZA • WINGS You

can credit this place with bringing the whole “coal-fired pizza craze” to South Florida. Pizza and chicken wings — do you need any more? Try the cauliflower pizza — good and good for you. 1203 S. Federal Highway, 954-942-5550 $$

The Beach Grille. AMERICAN Delicious eats near the beach with the capability to order online. 3414 E Atlantic Blvd., 954946-6000 $

Beach House. AMERICAN • CRAFT COCKTAILS This is the per-

fect place to take out-of-town guests. Snag one of the stadium seating style booths overlooking the Atlantic. Enjoy the casual and relaxed ambiance with a rooftop deck on the second floor.

270 N Pompano Beach Blvd. 954-607-6530 $$

Bella Roma Italian Restaurant & Pizzeria. ITALIAN • PIZZA

Tasty dishes large portions,. Delivery is available. 40 SW 15th St., 954-784-3696 $$

What’s for Dinner?

TAKE A BREAK — ORDER TAKE-OUT

There’s a chance you might be sick of your cooking. If that’s the case, you are in luck. Many of our local restaurants are offering take-out options during the pandemic. Or even if you love your cooking, maybe you are just tired of cleaning the kitchenover and over and over again. And let’s be real, we love our restaurants.

So while this crisis is extremely challenging for so many, the restaurant industry was hit hard and early. If you are fortunate enough to be able to order lunch or dinner, please consider doing so. Not only will you enjoy a tasty treat, but you’ll also be helping out local businesses. So go ahead. Make someone’s day. Order take-out today!

And remember to observe all safe social distancing measures. Be well and stay safe.

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WITH MRS. KOSSENFLOFFER

Bobby Rubino’s. BARBECUE • AMERICAN Specials and coupons are posted daily, and catering is available. The restaurant also has a large bar room where you can dine at the bar or booths.

This place is a Pompano Beach icon. 2501 N. Federal Highway, 954-781-7550 $$ Brew Fish. BAR AND GRILL Dine outside in the tiki hut over-

looking a canal right in Pompano Beach. Comprehensive menu and attentive staff. 200 E. McNab Rd., 954-440-3347 $$

Briny Irish Pub. IRISH • BAR FOOD At the end of East Atlantic

Boulevard, steps from the ocean, is Briny Irish Pub. There is a large beer selection plus the regular and, dare we say, unique mixed drinks. The kitchen offers an array of bar food as well as some classics like bangers and mash and fish-n-chips. The casual atmosphere is created by an immense array of nautical artifacts and oddities that fill every inch of the pub. Music plays constantly, often live with a dance floor if one is inclined.

3440 E. Atlantic Blvd., 954-942-3159 $

Bru’s Room Sports Grill. AMERICAN This spot is home to the Florida State Booster Club of Broward County. Wings and plenty of bar food is available. 235 S. Federal Highway, 954785-2227 $

Calypso Restaurant and Raw Bar. CARIBBEAN Since they opened their doors in 1990, Calypso has been a local favorite.

This gem of a restaurant is known for its fresh, wild caught fish, Bahamian conch dishes, Jamaican jerk and American favorites all served with an island flair. On any given day, look around and you’ll see fellow diners devouring their house special cutter (sandwich) — sautéed shrimp with garlic butter, mushrooms and cheddar all stuffed into a hollowed-out kaiser roll. Check out the special board for a variety of locally caught fish with everything from grouper to snapper to wahoo among others. Plenty of land-lubber options are also available including filet mignon. For island comfort food, don’t miss one of their curries or rotis. Fresh oysters and clams are also available. Wash it all down with a draft beer, a glass of wine or choose from over 40 different bottled beers.

So, if you are in search of high-quality ingredients, inventive cooking and a very welcoming staff, head over to Calypso. 460 S. Cypress Road, 954-942-1633 $$ Casareccio Trattoria Italiana. ITALIAN Wow! What a find.

This small but impressive Italian eatery is delightful. We can’t really tell you what to try because the menu changes daily.

However, we are willing to bet you will fall in love with this place which feels like it just plopped into Pompano straight from the hills of Tuscany. Reservations are highly recommended. Also, call ahead to see what they are serving. 1386 S Federal Highway, 954-998-3642 $$$-$$$$ Checkers Old Munchen. GERMAN When you’re looking for a change in your restaurant rotation, take a trip back to the old country at Checkers Old Munchen. The restaurant’s ex-

Family Owned & Operated SINCE 1989 Email us with any additions, closings, or corrections at editor@pointpubs.com. We try to be accurate, but it’s always a good idea to call first before heading out on your dining adventure.

posed wood framing is reminiscent of the German half-timbered architectural style and the walls are lined with classic German beer steins. For a traditional German meal, try the wiener schnitzel — it’s divine — a lightly breaded veal cutlet sautéed in lemon butter and topped with homemade brown gravy. The spaetzle (German noodles) are a real homemade treat and not to be missed — throw a little of that brown gravy on them and they could be a meal unto themselves. The red cabbage is both classically sweet and sour and there are other side options too including potato dumplings, potato salad and even hot potato salad. As you look around, you can’t help but get the feeling that most of the patrons are returning customers. And the next time we get a hankering for some schnitzel, we know where to go. Imbibe to your hearts content with their wide assortment of German beers. 2209 E. Atlantic Blvd., 954-785-7565 $$

Chef Dee’s. SUSHI • SEAFOOD A small neighborhood place

TAKE-OUT & CURBSIDE AVAILABLE 1601 E. Atlantic Blvd., Pompano Beach (954) 942-1733 • giannisitalianrestaurant.com MON-THURS 11am-2:30pm & 4-9pm FRI 11am-2:30pm & 4-9:30pm SAT 4-9:30pm SUN 4-9pm

with plenty of charm. Impressive sushi rolls and a varied menu with something for everyone. 3919 N. Federal Highway., 954-582-4444 $$

Cypress Nook. GERMAN This place has been in business for

38 years — talk about staying in power. It’s open for three meals a day, and there’s nothing like a little knackwurst with your eggs. 201 SE 15th St., 954-781-3464 $

Dangerous Minds Brewing Co., BREWERY • ARTISANAL PIZZA

Dangerous Minds is more than just a brewery. This spot at Pompano Citi Centre offers artisanal pizzas made from scratch using double-zero Italian flour. Their specialty is a Scotch egg which is a soft boiled egg wrapped in homemade sausage and then fried until crispy on the outside. But back to the brewery — all the beers are brewed on-site and owners Adam and Andre hale from Germany and England — two countries steeped in beer tradition. 1901 N Federal Highway, 954-657-8676 $-$$

Darrel & Oliver’s Cafe Maxx. INTERNATIONAL This restaurant is an anchor of the South Florida fine dining scene. 2601 E. Atlantic Blvd., 954-782-0606 $$$$

Deep Oceanfront Dining & Bar. AMERICAN Beach front dining at the Beachcomber Resort — go for the view. Open for breakfast lunch and dinner. 1200 S. Ocean Blvd. 954-941-7830

New Yo r Thin C k Style rust Piz za Dine In • Take Out • Delivery* *(Minimum Delivery $10.00)

We cater ALL occasions Open Daily Monday-Saturday: 11am - 10pm Sunday: 4pm - 10pm

954-941-0550 • LittleItalianPizza.net 448 S. Cypress Road, Pompano Beach

$$$

Dos Amigos. MEXICAN When you feel the hankering for a fa-

jita, this Pompano Beach spot fits the bill. Try the margaritas too. 1308 N. Federal Highway 954-781-1955 $$

Eric’s Authentic Mexican Food. MEXICAN The tacos are a

standout here —served street style — which translates into fresh ingredients prepared with love and care. Start with some chips and guacamole. For some authentic and tasty Mexican, head over to Eric’s and thank us later. 625 E Atlantic Blvd., 754-215-6103 $$ SEPTEMBER 2020 • pointpubs.com

47

Dining Out Flanigan’s Seafood Bar & Grill. SEAFOOD • AMERICAN Enjoy

a deal every day. 2500 E. Atlantic Blvd., 954-943-3762 $$

The Foundry. AMERICAN • CONTINENTAL Seating options galore, from bar seating to lounge seating and old-fashioned casual dining seating. 2781 E. Atlantic Blvd., 754-205-6977 $$ Galuppi’s. AMERICAN What could be more entertaining than watching golfers swing and blimps ascend as you sip a drink at an outdoor bar? 1103 N. Federal Highway, 954-785-0226 $ Gianni’s Italian Restaurant. ITALIAN Enjoy traditional Ital-

ian fare at this family-owned and operated establishment, serving everything from pasta to gourmet specialties like Chicken Gianni’s and fresh seafood. Pair your dish with a bottle of wine or cocktail from their full bar. They also offer daily lunch specials Monday – Friday starting at $9.95. Don’t skip the romaine salad with the blue cheese. 1601 E. Atlantic Blvd., 954-942-1733 $$

Great Indian Grill. INDIAN If you like Indian food, this place

should go on your “must-try” list. Everything we sampled (and we ate quite a bit) was packed with tantalizing Indian spices and flavors representing the many different regional styles of Indian cooking.. 2692 E Atlantic Blvd., 954-532-7872 $$

The Gyro Joint. MIDDLE EASTERN Eat in or carry out. It’s all Greek to me. 165 S. Cypress Road, 954-946-9199 $

Houston’s. AMERICAN Enjoy this contemporary eatery for

lunch or dinner. Outdoor bar and seating on the Intracoastal available. 2821 E. Atlantic Blvd., 954-783-9499 $$$

J Mark’s. AMERICAN A relaxing, modern restaurant and bar with food and service to match. 1490 NE 23rd St., 954-782-7000

$$$

Kabuki. JAPANESE • THAI Kabuki offers a full menu of Thai and

Japanese entrées plus classic and specialty sushi rolls all in a hip and modern setting. 2515 E Atlantic Blvd., 954-951-6077 $$

Legends Tavern and Grille. AMERICAN Enjoy gastropub fare including sandwiches, burgers, wings, salads and a huge choice of appetizers. 10 SW Sixth St. Lucky Fish Beach Bar + Grill. AMERICAN It’s places like Lucky’s that make you happy you live in South Florida. This tiki bar by the sea (just south of the pier) offers simple eats, some top-notch people watching all with an ocean view. A meal or drink at Lucky’s is a laid back dining experience — which might just be what the doctor ordered. The menu includes classic snack foods like coconut shrimp and fish dip to tuna poke nachos. There’s also salads, sandwiches and smash burgers. You can also order to go for a picnic on the beach. 222 N Pompano Beach Blvd.

Miami Masala. INDIAN Enjoy classic Indian dishes as well

as a few more modern ones with an Indian twist. The stuffed Hungarian peppers appetizer, while not being a classic Indian dish, had all the flavors fans of the cuisine crave. Great service by a friendly staff. Try the Indian crepe — crazy good. A daily lunch buffet includes traditional, vegetarian and vegan choices. 900 E Atlantic Blvd., 954-317-1371 $$

Mora Grill. MEDITERRANEAN This cozy yet modern spot is

open for lunch and dinner. The menu includes a range of Mediterranean favorites from kebobs to gyros and more. They offer lunch specials ranging in price form $9-11 and family-style platters for six people served with appetizers, salads, kebobs, rice and vegetables for $115. 3428 E. Atlantic Blvd, 954-9332003 $$

Nikki’s Greek Kitchen. CONTINENTAL Enjoy salads, sandwiches and entrées all with a Greek and Mediterranean influence. Organic and gluten free options available. Enjoy the location right across from the Pompano Fishing Pier. Have dinner and take a stroll — it’s why we live here, people. Open 4pm to 10pm. 1 N. Ocean Blvd., Ste 102, 954-532-2771 $$-$$$

La Perla Di Pompano. ITALIAN This small and intimate Italian eatery offers a wide selection of Italian dishes including four different risotto dishes alone. 420 N Federal Highway, 754-222-9174 $$$-$$$$

Oceanic. AMERICAN • SEAFOOD The long awaited Oceanic on Pompano Beach lives up to the hype. Along with stunning ocean views, the restaurant offers a comprehensive menu with an emphasis on seafood. If you are looking for a standout salad, the watermelon arugula salad with grilled shrimp is a perfect choice. The ingredients really shined with top notch shrimp served over juicy watermelon and peppery arugula all dressed with a light vinaigrette. The shrimp and grits were prepared traditionally and packed with flavor. For meat lovers, the baby back ribs were melting off the bone and there was enough for a doggy bag. The staff were friendly and knowledgeable. The restaurant boasts dazzling architecture inspired by the great ocean liners of years past. And with sweeping views of the Atlantic, dining at Oceanic is almost like a mini stay-cation. Their hours are Sunday, 10am-10pm; Monday-Thursday, 11:30am-10pm; Friday 11:30am-11pm; Saturday, 10am-11pm, 250 N. Pompano Beach Blvd., 954-366-3768

La Veranda. ITALIAN The atmosphere is elegant, yet comfort-

Pho Lavie. VIETNAMESE If you have never had Vietnamese

Kin Asian Street Food. ASIAN • SUSHI Enjoy everything from

inventive takes on ramen soups with pork belly and a jammy egg to original the rice bowls. The small bite options were some of our favorites. We swooned over the shiitake buns, mushrooms with pickled sour mustard, ground peanuts and cilantro all on a steamed rice bun. The gyoza was also a star — the dough was light and tender with a flavorful pork and vegetable filling. The restaurant has a comprehensive sushi menu, but this is definitely a place to order outside of your comfort zone. After all, isn’t sushi the new pizza? 143 SW Sixth St., 954-532-4567 $$

able and warm. Inside or out, one can enjoy a truly special evening in the Tuscany-inspired surroundings. Be it drinks from their full bar, a bottle from the copious wine selection or naturally the Italian food, everything is served perfectly. Expect to be delighted. There is a big selection of pasta, entrées and traditional dishes, with new favorites to be discovered that the wait staff will happily explain. You can taste the love in their homemade desserts. If you’re looking to celebrate or simply treat yourself to an evening of wonderful dining, La Veranda is an excellent choice. Reservations are suggested. 2121 E. Atlantic Blvd., 954-943-7390 $$$

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food, you are missing out. This spot will delight you. Everything is so fresh. Go and have some pho (Vietnamese noodle soup), you’ll thank us. 3321 N. Federal Highway, 954-941-4155

$$

Ruby’s by the Sea. ITALIAN Tucked away in a small strip mall near the Hillsboro inlet is Ruby’s serving classic Italian fare.

2608 N. Ocean Blvd., 954-785-7700 $$ Rusty Hook Tavern. AMERICAN Located on the Pompano

Intracoastal, sit inside or outside, just keep in mind that the word tavern means a local place to gather around the table.

125 N. Riverside Drive, 954-941-2499 $$

yogurt sauce. 2201 E. Atlantic Blvd., 718-600-2236 $$

Sands Harbor Patio Restaurant. AMERICAN Located in the

Take Sushi. JAPANESE • SUSHI Fresh, authentic Japanese fair delivered to your door? Yes, please. 2714 E. Atlantic Blvd., 954785-2442 $$

Sands Harbor Hotel and Marina on the intracoastal, you can dine poolside or waterside, either way, you better know how to swim. 125 N. Riverside Drive, 954-942-9100 $$

Seaside Grill. SEAFOOD • AMERICAN Enjoy a view of the At-

lantic while enjoying fresh seafood and an iced cold cocktail.

Don’t worry if you’re not a fish lover — there are plenty of entrée choices from the land. Located at Lighthouse Cove Resort on the ocean. 1406 N. Ocean Blvd., 954-783-3193 $$

Shishka Lebanese Grill. MIDDLE EASTERN It’s not easy to

Trattoria Novello. ITALIAN This intimate Italian eatery on

Atlantic Boulevard features homemade lasagna, ravioli, cannelloni and a Bolognese ragu that cooks for eight hours on the stove. 2665 East Atlantic Blvd., 954-876-1915 $$$

Umberto’s of Long Island. ITALIAN • PIZZA When a pizza is

named Grandma’s Pizza — you must order it. And trust us, you won’t regret it. There is family tradition baked into every bite. 2780 E. Atlantic Blvd., 954-784-7110 $$

make a good falafel (chick peas, fava beans garlic and cilantro seasoned and deep fried, served with tahini sauce) but the ones at Shishka are worth every single calorie. There are plenty of other choices too from the classic hummus to baba ghanouj to chicken and meat shawarma. 1901 N. Federal Highway, 954-943-2999 $$

Valentino’s Italian Cuisine. ITALIAN • PIZZA An abundance of Italian fare served for lunch or dinner. If you can’t make it over to dine in, fret not, they offer free delivery. 427 S. Federal Highway, 954-545-4881 $$

Spanx the Hog BBQ. BARBECUE Spanx uses natural ingredi-

Wings N’ Things. WINGS • BARBECUE It doesn’t look like much

ents and offers dine in, take out, and custom catering. 147 S. Cypress Road. 954-590-8342 $

Sunset Catch. ITALIAN • SEAFOOD Seafood, steaks and Italian favorites are served daily, and they even have their very own “wine doctor.” 101 N. Riverside Drive, 954-545-0901 $$ Table 2201. MEDITERRANEAN Everything at Table 2201 is made

on the premises — even the desserts. Start with the pygros, a tower of eggplant, potatoes and ground beef topped with a cool

from the outside but it’s worth trying. 150 S. Sixth St., 954-7819464 $

Zuccarelli. ITALIAN • PIZZA This place is more than just a pizza joint. From eggplant Parmesan to shrimp fra diavolo, you will leave quite satisfied. The portions are generous and come with a fresh house salad. Bring your breath mints because their warm garlic rolls are on point. 1340 N. Federal Highway, 954-941-1261 $

SEASIDE AND GRILL Casual restaurant offering beachside dining, delicious seafood and steaks. www.seasidegrill.com 954.783.3193 1406 N. Ocean Boulevard, Pompano Beach SEPTEMBER 2020 • pointpubs.com

49

Dining Out LIGHTHOUSE POINT

DEERFIELD BEACH

Bonefish Mac’s Sports Grill. AMERICAN Bar food and wide array of televised sports games with a game room for kids.

2002 E Sample Road, 954-781-6227 $

Baja Cafe. MEXICAN A long established local favorite for an

Cap’s Place. SEAFOOD Lighthouse Point’s own hidden seafood joint dating back to prohibition. Take the short boat ride over to the restaurant. 2765 NE 28th Court, 954-941-0418 $$$

authentic Mexican dinner or just drinks. They are known for their margarita’s as well as entrées including their bandito honey bean burritos and their many taco options. You’ll also enjoy their fresh endless chips served with two types of salsa.

1310 S. Federal Highway, 954-596-1304 $$

Fetta Republic. GREEK Traditional Greek offerings close to home. They do a big takeout business and it’s easy to see why.

Order yourself a scrumptious gyro sandwich with a side of fries and binge watch something on Netflix. Hey this is 2020 — we all must find new ways to enjoy life. 2420 N. Federal Highway, 954-933-2394 $-$$

Barracuda Seafood Bar & Grill. SEAFOOD • BRAZILIAN This spot by the sea serves seafood with a touch of Brazilian flare such as the bobo de camarao—shrimp sautéed in coconut milk, saffron, palm oil and yucca cream baked in a cast iron skillet. 1965 NE Second St., 954-531-1290 $$

Fish Shack. SEAFOOD This restaurant used to be a “beat

the ocean with an Italian chef from Rome. Excellent service, coupled with carefully prepared dishes just across from the ocean always provides for a lovely dinner. Live music nightly.

Breakfast and dinner available daily. 2096 NE Second St. (at the Wyndham Hotel), 954-596-5840 $$$

kept secret.” But now that they have moved into the Shoppes at Beacon Light, word is out. The fish shack keeps it simple, serving fresh fish prepared several ways. There is more to the menu but it is called The Fish Shack. 2460 N. Federal Highway, 954-586-4105 $$

Le Bistro. CONTINENTAL Professional chef, Andy Trousdale

serves up both classics and inventive new dishes at this little neighborhood gem. Fresh and local produce is always used and vegetarian, dairy free and gluten free menu items are available. And here’s a note to the wise; the porcini mushroom soup is worth every calorie. The restaurant also offers cooking classes and wine tasting dinners. And you can also order everything to go. It just might be time for a fancy dinner at home cooked by someone else! 4626 N. Federal Highway, 954-946-9240 $$$

Legends Tavern and Grille. AMERICAN Enjoy gastropub

fare including sandwiches, burgers, wings, salads and a huge choice of appetizers. 3128 N Federal Highway, 754-220-8932

The Nauti Dawg Marina Café. AMERICAN Nestled in at the

Café Med. ITALIAN Authentic Italian restaurant right on

Casa Maya. MEXICAN Start with a margarita and it only gets better from there. This is not your typical Mexican joint — it’s better. Try gobernador tacos: a combination of shrimp with diced poblanos, onions, tomatoes and cilantro on a crispy corn tortilla topped with melted cheese. See, we told you it’s not ordinary. 301 SE 15th Terrace, 954-570-6101 $$ Chanson at the Royal Blues Hotel. SEAFOOD • SEASONAL

Chanson offers fine dining with an ocean view. 45 NE 21st Ave., 954-857-2929. $$$$

Deer Creek Grille. AMERICAN Enjoy the club atmosphere with gorgeous views of the plush gardens and waterfall. The restaurant offers daily lunch and dinner specials, a Sunday breakfast buffet and covered patio dining so you can dine al fresco. 2801 Deer Creek Country Club Blvd., 954-421-5553 $$

Lighthouse Point Marina, the Nauti Dawg is a local favorite.

Start with the tuna wontons—crispy fried wonton wrappers topped with tuna tartare, seaweed salad, red pepper mayo, wasabi and a hit of sriracha. You can’t go wrong with the fresh fish sandwich—ask what the catch of the day is. All sandwiches come with a side and, while French fries are always a delicious option, the restaurant offers a tangy cucumber salad (among other choices) that provides a nice crunch to any sandwich. They are a dog-friendly restaurant. 2830 NE 29th Ave. (at the Lighthouse Point Marina), 954-941-0246 $$

JB’s on the Beach. SEAFOOD Glorious Beach views and a private glass room perfect for business or family affairs. 300 N. Ocean Way, 954-571-5220 $$$

Papa’s Raw Bar. SUSHI • SEAFOOD While the fresh food is the

the pier with gluten free options available. 234 N. Ocean Blvd., 954-428-2539 $$$

real star, the Keys-inspired decor certainly accounts for part of their charm. The menu goes way beyond typical raw bar offerings with inventive tacos and sliders. Papa’s also offers an impressive array of sushi and sashimi. Try the Donoghue which is made of lump crab meat with spicy mayo and eel sauce and served with taro chips. And to wash it all down, they have about a zillion craft beer options and a good wine list too. 4610 N. Federal Highway, 754-307-5034 $$-$$$

Red Lotus. THAI Red Lotus serves all of your favorite Thai dishes from pad Thai to red and green curries and more.

Start with the dumplings — the pasta is delicate and they are packed with flavor. 4460 N Federal Highway, 954-933-7163 $$ Rocca Trattoria. ITALIAN A small and intimate neighborhood

place. Watch owner and chef Lucy prepare your favorite dishes in the open kitchen. 2014 E Sample Road, 954-876-1733 $$

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Little Havana. CUBAN Little Havana has fantastic lunch spe-

cials and most of their dinner plates will feed two. Their masas de puerco frita and their Little Havana steak are two of the stand-out menu items, aside from their zesty chimichurri. 721 N. Federal Highway, 954-427-6000 $$

Ocean’s 234. SEAFOOD Amazing views of Deerfield Beach and

Tijuana Taxi Co. MEXICAN Perhaps it’s the all day happy hour (Mon.-Fri., 11am-7pm) with $5 El Jimador margaritas, but as soon as you enter, the weight of the day lifts off your shoulders. The atmosphere is friendly and fun all around. There is outdoor patio seating available and a large U-shaped bar inside. The portions are generous — certainly enough for a doggie bag. We enjoyed the spicy shrimp tacos — soft flour tortillas filled with Cajun-grilled shrimp in a spicy chile lime sauce, topped with cilantro slaw, avocado and pico de gallo.

The menu has a lot more than tacos — there’s all the Mexican favorites plus burgers, sandwiches, steaks and more. And for the little ones there is kids night on Sunday: kids eat for 99 cents from the $4.99 kids menu. 1015 S. Federal Highway, 954708-2775 $$

Whales’ Rib. SEAFOOD Locals know it well and tourists know

it from “Diners, Drive-ins and Dives.” Whatever you do, don’t skip the whale fries. 2031 NE Second St., 954-421-8880 $$

Fast & Casual

serves fantastic sandwiches, salads, quiche and desserts.

2765 E. Atlantic Blvd., 954-532-7800 $

Cafe Sportivo. CAFE Cash only, but don’t let that stop you.

They are family owned and operated with a variety of espresso drinks. 2219 E. Atlantic Blvd., 954-782-6672 $

POMPANO BEACH Fast & Casual

Carlucci’s Brick Oven Trattoria & Pizzeria. ITALIAN Italian favorites and brick oven pizza at the beach. Open lunch and dinner Monday-Thursday 11am-10pm, Friday-Saturday 11am-11pm, Sunday 12-10pm. 3420 E. Atlantic Blvd., 954-9463150 $$

Bella Monte Italian Deli. SANDWICHES 2688 E. Atlantic Blvd.,

Chez Cafe. COFFEE • BAKERY A warm and cozy place to grab

Brendans. BAR AND GRILL Burgers, wings and more — you

$

954-946-0333 $

breakfast, lunch or a latte. 1631 S. Cypress Road, 954-933-3453

get the picture. 868 N. Federal Highway, 954-786-0033 $

Big Louie’s. ITALIAN • PIZZA A South Florida chain offering

classic Italian dishes. 2190 N. Federal Highway, 954-942-5510 $

Borogodo Brazilian Grill. BRAZILIAN Open for lunch Monday-Friday 11am-4:30pm; Saturday 11am-5:30pm. 7 SE 22nd Ave., 954-782-8040 $ Broad Street Deli. BREAKFAST • DELICATESSEN Jewish style

deli sandwiches, subs, wraps homemade soups, breakfast, bagels and homemade baked knishes. Open for breakfast and lunch Monday-Saturday, 8:30am-4pm. 2657 E. Atlantic Blvd., 954-816-9649 $

Cafe Brie. SANDWICHES • SALADS A little gem of a place that

Dandee Donut Factory. BAKERY • PASTRIES From the classic old fashioned sour cream to Boston cream, these babies are just begging to be dunked. Bagels, breakfast and lunch also available. 1900 E. Atlantic Blvd., 954-785-1461 $ Denise’s Kitchen. BREAKFAST AND LUNCH Breakfast and

lunch served daily. Breakfast specials start at $4.72 and include coffe.Lunch specials start at $7.99. Delivery is also available through Uber Eats, Delivery Dudes and Grub Hub. 2335 NE Fifth Ave., 954-943-7411 $

Five Girls. BURGERS • PIZZA Check out this cozy, neighborhood joint. Five Girls offers all the classics you crave including burgers, hand cut fries and the owner’s favorite Philadelphia cheesesteaks. 2659 E. Atlantic Blvd., 954-783-8889 $

Enjoy our spacious, open air patio area; or if you prefer dining indoors, our tables have been repositioned and spaced according to CDC guidelines.

NOW SERVING

BRUNCH

HUGE NEW REMODELED

PATIO

OFFERS AMPLE SEATING

7 DAYS A WEEK!

7am-4pm

DAILY DINNER

SPECIAL HAPPY HOUR

MONDAY - FULL RIB DINNER

4pm- $13.99 beverage purchase required

TUESDAY - 10 OZ NY STRIP

4pm- MRKT Price beverage purchase required

Monday-Friday 4pm-7pm

All Specials are Dine in Only & Cannot be Shared

Enjoy Fresh New Items For WEDNESDAY - AHI TUNA Breakfast, Lunch & Brunch 4pm- $13.99 beverage purchase required Bottomless Bloody Mary’s • Mimosa’s • Bellini’s THURSDAY - BOTTOMLESS TACOS

Freshly Squeezed!

4pm- $9.99 beverage purchase required

FRIDAY - FISH FRY Orange Juice & Grapefruit Juice All Day- $11.99 beverage purchase required

Restaurant - Patio Bar - Events

CURBSIDE PICK-UP AVAILABLE

Live music 7 nights a week

1103 N. Federal Hwy., Pompano Beach • 954.785.0226 • Galuppis.com SEPTEMBER 2020 • pointpubs.com

51

Dining Out

Papa’s Raw Bar Is Getting Ready to Open The Barrel Room Cocktail and Oyster Bar BY MARIE PULEO

ABOVE Conceptual rendering of The Barrel Room

Papa’s Raw Bar is getting ready to open The Barrel Room, a new local lounge featuring “elevated cocktails” and an oyster bar. The new concept will be tucked away in what used to be the back dining room of Papa Hughie’s Seafood World, now known as Papa’s Fresh Market.

The Barrel Room is slated to open in September, according to Troy Ganter, owner of Papa’s Raw Bar. In addition to cocktails and oysters, it will feature a charcuterie menu. The Barrel Room was conceived as a result of the COVID-19 pandemic, which “forced us to reinvent ourselves,” said Ganter.

Ganter’s parents, Joy and Hugh Ganter (known as “Papa Hughie”) opened Seafood World in the Main Street Plaza almost 45 years ago as a fish market with a restaurant component. The family business will now consist of just one restaurant – Papa’s Raw Bar – open for lunch and dinner, plus Papa’s Fresh Market and The Barrel Room.

“We are not going to go back to having two full restaurants with two huge menus next to each other, and 110 employees,” said Troy Ganter.

The Barrel Room’s roster will include a mixologist, a professional oyster shucker, and a charcuterie chef.

Award-winning South Florida cocktail guru Gregory Genias, better known as Bootleg Greg, is helping to design a Bootleg Cocktail menu for

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The Barrel Room. Bootleg Greg is known for fusing fresh fruits, herbs, spices and spirits to create unusual flavor combinations.

“This is next-level cocktails,” said Ganter. “We feel that there’s nothing like it in the area, so we’re really trying to raise the bar.”

Ganter said the Barrel Room’s signature drink is called “Papa’s OldFashioned,” because it’s made with Papa’s Pilar rum, which is produced by the Hemingway Rum Company in Key West, and because “It’s kind of a joke that my dad’s old-fashioned.”

When making a Papa’s OldFashioned, the mixologist uses a handheld torch to burn maple wood, and then a glass is placed over the wood to capture the smoke essence and bring out different notes in the drink.

The Barrel Room’s name is a reference to the wooden barrels used for aging alcohol. Many of the tables will be barrels from the Funky Buddha Brewery in Oakland Park and the Hemingway Rum Company. For the arrival of The Barrel Room, the three rooms

at Papa Hughie’s Seafood World (now dubbed Papa’s Fresh Market) have been completely revamped. The whole front room is now dedicated to the fish market.

The middle room is where, during the day, patrons can sit and have a sandwich and a beer. A new signature item on the menu is the “Big Juicy’s Po-Boy.” A sunset beach scene painted by local artist Betty Forbes covers the room’s walls and ceiling. At nighttime, when the fish market closes, the middle room can be used for overflow seating from The Barrel Room.

The back room, where The Barrel Room is located, has more of an industrial setting, said Ganter. The ceiling has been painted black, and spotlights will shine down on each barrel top.

Ganter said “every drink and every dish is going to be so detail-oriented,” that he anticipates patrons will be inspired to take a picture of their barrel top and share it with friends.

The Barrel Room will be open from 5pm “till the conch shell blows,” said Ganter, which could be at midnight, or as late as 2am. Y

Dining Out Gorilla Joe’s. • SANDWICHES • SALADS Pressed sandwiches, subs, fresh salads and beer and wine. With a location walking distance to the beach, consider taking something yummy with you to picnic in the sand. 3330 E. Atlantic Blvd., 754-8007311 $ La Rachetta at Whole Foods Market. PIZZA AND WINE BAR

Enjoy weekly deals with plenty of beers on tap and wines by the glass. For something different, try the sweet southern swine pizza — a light and crispy pizza topped with pork belly, arugula and cheese. They have daily specials served with a draft beer for $8. And the truffle fries are great with anything.

2411 N. Federal Highway, 954-786-3535 $

Jet’s Pizza. PIZZA Try one of the specialty pizzas such as Philly cheese steak with Alfredo sauce or the BLT. 437 E. Atlantic Blvd., 954-782-5387 $

Jukebox Diner. DINER Bright, classic seating, jukeboxes, and

that old-school diner feel. 2773 E. Atlantic Blvd., 954-960-5882 $

Lester’s Diner. DINER American comfort fare in a retro setting. 1924 E. Atlantic Blvd., 954-783-2109 $

Expires 10/31/20. Participating locations only.

Extra toppings chicken, meatballs & steak substitutions, extra dipping sauces and dressings, tax and delivery additional. Must present coupon. Cannot be combined with any other coupon! Prices subject to change without notice.

Nutrition information available at JetsPizza.com/Nutrition

Lighthouse Cove Tiki Bar. AMERICAN Seaside eats and happy hours. 1406 N. Ocean Blvd., 954-784-2804 $$

Little Italian. PIZZA Little Italian Pizza is the best kind of Ital-

ian restaurant — the kind that feels like a hole-in-the-wall, but quickly grows vibrant as the large, steaming plates of homestyle Italian dishes come barreling out of the kitchen.

The restaurant grinds their own sausage and bakes their own dough daily. While the small restaurant (with only about six cozy tables) doesn’t serve alcohol, they do allow BYOB (and there’s a liquor store conveniently located right next door).

Families bring in bottles of red wine to cork, creating a joyous atmosphere. The restaurant has a huge menu with stromboli, calzone, soups, salads, subs, 26 kinds of specialty pizzas, baked pasta dishes, chicken and veal entrées and all your traditional pasta dishes and desserts. 448 S. Cypress Road, 954941-0550 $-$$

Nelson’s Diner. DINER Nelson’s diner, which was just pur-

chased by the owners of Galuppi’s, is a cute, hole-in-the-wall 50s diner with Elvis memorabilia on the walls, baseball flags on the ceiling, friendly servers and classic red vinyl booths.

438 S Cypress Road, 954-785-3646 $

Stingers Pizza. PIZZA • AMERICAN Dine in or order delivery.

They will bring your pizza to the Beach—a million minds making the world a better place. 1201 S. Ocean Blvd., 954-7822344 $ Sunshine Bagel. BAGELS • DELI Serving up bagels and sandwiches in a friendly atmosphere. 260 N. Ocean Blvd., 954-7887498 $

The Chicken Box & More. • SOUTHERN Who doesn’t need

some comfort food right about now? I don’t know about you, but after months and months of cooking for my family of four — three meals a day — I was ready for some relief. Enter the Chicken Box & More. This small spot with just a couple of tables serves breakfast, lunch and dinner and does a robust take-out business. We enjoyed a socially distanced feast at the home of some friends with take-out from the Chicken Box. The shrimp and grits with scrambled eggs are a topnotch breakfast or a perfect “breakfast-for-dinner” option.

The shrimp are sauteed with peppers and onions and served over buttery-cheesy grits and scrambled eggs. The fried pork chops were delicately coated and crispy. We tried them with a

Monday-Friday 5am-9pm Saturday 6am-9pm Sunday 7am-9pm

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Dining Out classic potato salad and collard greens. The greens were stellar — they were juicy and perfectly seasoned with bits of pork supplying a pleasing heft. And who doesn’t love a marvelous fried chicken wing? You never go wrong with a plate of wings, and The Chicken Box serves several flavors for your wing-consuming pleasure. We will surely be back for more. But if you are searching for a solidly authentic taste of comfort, the meatloaf is a must. 204 N Flagler Avenue, 954-781-7400

The Hen and The Hog. COMFORT FOOD Located in a quaint

building on Federal Highway, The Hen and The Hog offers a wide variety of options such as flatbreads, salads, sandwiches, platters of barbecue meats and an all-day breakfast menu.

We dare you not to order the campfire milkshake —topped with marshmallows and crumbled graham crackers. The atmosphere is homey and inviting with wooden rafters and farm tables along with vintage Edison bulbs. The restaurant is open for three meals a day except they are closed for dinner on Mondays. 3003 N Federal Highway, 954-366-1572. $

Tortillería Mexicana. MEXICAN Looking for a taco that goes

beyond ground beef and toppings? Not only will they supply you with fresh, unique tacos, but the corn tortillas are made from scratch daily. Who does that? 1614 E. Sample Rd., 954-9430057 $

Burger Craze. BURGERS Top quality ingredients come to-

gether to create unique taste sensations. Enjoy juicy burgers, hot dogs, wings and more. 2096 NE Second St. (at the Wyndham Hotel), 954-596- 5949 $-$$

Charm City. BURGERS Try the emperor — an American kobe

beef patty with aged Swiss, truffled aioli and sautéed mushrooms — a burger fit for a king. 1136 E. Hillsboro Blvd., 954531-0300 $$

El Jefe. MEXICAN For a truly inventive take on Mexican street food, this small yet bright and cheery taco joint is full of surprises. 27 N. Federal Highway, 954-246-5333 $ Gelateria. GELATO Offering more than 26 flavors of gelato.

Open daily. 2096 NE Second St. (at the Wyndham Hotel), 694428-2850 $

Michael’s Pizzeria. PIZZA Closed Mondays 1645 SE Third Court, Deerfield Beach, 954-426-1515 $ Nick’s Pizza. PIZZA Nick’s family moved from the Bronx to Deerfield Beach 13 years ago and opened Nick’s Pizza. The restaurant offers an extensive Italian catering menu, delivery and New York Style pizza. 137 NE Second Ave., 954-421-6700. $-$$

LIGHTHOUSE POINT Fast & Casual

The Pickle Barrel. DELICATESSEN Get in touch with your inner New Yorker at this old style deli complete with friendly guys behind the counter filling your sandwich with enough pastrami to feed a family. 33 E. Hillsboro Blvd., 954-427-0650 $

Burger Fi. BURGERS Everything at Burger Fi is cooked to or-

Olympia Flame. DINER With a traditionally huge diner menu,

Legends Tavern and Grille. AMERICAN With three locations, they must be doing something right. 3128 N Federal Highway, 754-220-8932 $-$$

Pizza Piez. ITALIAN Yes, they have pizza plus salads, chicken

der. Don’t miss the fries and the larger-than-life onion rings.

The breakfast all day burger is topped with a fried egg. 3150 N. Federal Highway, 954-933-7120 $

you can’t go wrong at the Olympia Flame. For a real treat, try the turkey pot pie. The friendly staff makes you feel like a regular — even if you aren’t — but you should be. 80 S. Federal Highway, 954-480-8402 $ tenders and more. 614 SE 10th St., 754-212-2396 $

Red Fox Diner. DINER Treat yourself to one of the daily spe-

The Sticky Bun. DELI • BAKERY • Brunch Everyone will find something to munch on, whether it be their flourless chocolate cake or a short rib panini with fontina cheese and pickled red onions… yum. We’re still dreaming about the BLT. 1619 SE Third Court, 754-212-5569 $

Packy’s Sports Pub. SPORTS BAR If you are looking for a local spot to watch the game, Packy’s always seems to pack them in.

4480 N. Federal Highway, 954-657-8423 $

Tropical Grill Island Cuisine. CARIBBEAN Don’t be fooled by the counter service at this beachside eatery where the offerings range from escovitch snapper to shrimp curry. Grab a table outside for people watching. Meal prices range from $11$25. 241 N. Ocean Drive, 754-227-5055. $$

DEERFIELD BEACH Fast & Casual

Umberto’s. PIZZA Family tradition baked into every bite. Try Grandma’s pizza, square pizza with fresh tomato and basil and of course, mozzarella. 233 N. 21st Ave., 954-421-7200 $-$$

cials at the Red Fox and you just might be able to skip dinner.

But if you are in the mood for some comforting diner food, Red Fox never disappoints. Breakfast and lunch served daily.

2041 NE 36th St., (Sample Road) 954-783-7714 $

Biondo’s Pizza. PIZZA • SUBS Dine-in or take-out available.

For something other than pizza, try the stromboli or the wings. 606 S. Federal Highway, 954-427-7754 $-$$ Blue Ocean Poke. POKE Digital video walls and custom wood furniture create a modern-coastal atmosphere. The menu was created by chef Dean James Max, enhancing the traditional poke cuisine with creative toppings and hand-crafted sauces. Open from 9am-9pm daily, 8pm on Sunday. 250 S. Federal Highway, 954-708-2060 $ Bob’s Pizza. PIZZA • ITALIAN Pizza served remarkably close to the Beach — as if pizza could be get any better. 2076 NE Second St., 954-426-1030 $

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NORTH FORT LAUDERDALE Including Lauderdale-By-The-Sea & Oakland Park Aruba Beach Cafe. AMERICAN Casual beachside dining with outdoor seating. Among the offerings are fresh seafood, steaks, pasta, salads and burgers. Three tropical bars, live entertainment and happy hour from 4-7pm, Monday-Friday, 1 Commercial Blvd., Lauderdale-By-The-Sea, 954-776-0001 $$ Billy Jack’s Shack. AMERICAN Bar food, burgers, signature

AUTO CRITIC

Mercedes Specialists Service & Repairs

MB STAR DIAGNOSTICS

954.786.7086 drinks; all well-done at this casual eatery. This place is where you should come if you want a cheat day. 218 Commercial Blvd. Ste. 102, Lauderdale-By-The-Sea, 954-990-8671 $$

Cafe Valenti. ITALIAN If Italian food is about doing the simple things right, this restaurant knocks it out of the park. With a beachside view and live music — you’ll appreciate the little things. 222 E. Commercial Blvd. Ste. 103, Lauderdale-By-TheSea, 954-900-2773 $$

More than 25 years of experience

Autocriticinc@hotmail.com 1336 S. FEDERAL HWY., POMPANO BEACH

Casa Frida. MEXICAN Casa Frida is certainly several notches above your average Mexican joint. Enjoy traditional homemade, authentic cuisine. And here is the really good news, they serve breakfast on the weekends from 11:30am-2pm.

5441 N. Federal Highway, Fort Lauderdale, 954-530-3668 $$

Chuck’s Steak House. AMERICAN Prime Rib, Black Angus

Steaks butchered fresh on premise, cooked to perfection.

Fresh seafood, babyback ribs, & the famous all-you-can-eat salad bar! 2428 E. Commercial Blvd., Fort Lauderdale, 954-7722850 $$

El Guanaco. SALVADORAN This restaurant could be the Salvadoran embassy to South Florida. When you taste any of their variety of South American dishes, you’ll think your abuelita somehow became a short-order cook. 331 NE 44th St., Oakland Park, 954-351-0792 $$ The Fish Peddler East. SEAFOOD Full service fresh fish and seafood market offering one stop shopping convenience — prepared items, soups, salads, condiments, produce, and wines. 2805 E. Commercial Blvd., Fort Lauderdale, 954-4911441 $$ Frenchy’s Table. FRENCH Despite what the name might imply, Frenchy has more than one table to sit and dine at. The owner grew up working at her parents bed and breakfast in central France. She then took her artistic and culinary background to create fresh French cuisine on the other side of the big blue sea. 235 Commercial Blvd. Ste. 105, Lauderdale-ByThe-Sea, 954-533-2580 $$ Kaluz Restaurant. AMERICAN Contemporary American Cuisine with dynamic views of the intracoastal. 3300 E. Commercial Blvd., Fort Lauderdale, 954-772-2209 $$

Living the South Florida Lifestyle!

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REALTOR® , CLHMS, SRES 954-683-3969 | PatWardPA@comcast.net www.South-Florida-Properties.com

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La Empanada Loca. PUERTO RICAN Good homestyle Puerto

Rican food is somehow a rarity in the South Florida dining scene. But, if you’re in Northern Fort Lauderdale, checking out this quaint spot is certainly worth your time. 4820 N. Dixie Highway, Oakland Park, 754-200-6151 $$

Lokos Takos Taqueria. MEXICAN Fresh ingredients served in a hot, homemade corn tortilla, it doesn’t get much better.

Visit this genuine taqueria for a handcrafted margarita or a authentic dessert made in-house. 2826 E. Commercial Blvd., Fort Lauderdale, 954-776-8066 $$ Pump Sushi Thai Cuisine. THAI • SUSHI Something for ev-

eryone. Dine in or take out. 222 Commercial Blvd #105, Lauderdale-By-The-Sea, 954-909-5556 $$

Sea Watch on the Ocean. SEAFOOD This is a beautiful Fort

Lauderdale landmark restaurant serving fresh seafood for 38 years. Sea Watch is an excellent choice for a seaside wedding, birthday, anniversary or a romantic dinner for two. 6002 N. Ocean Blvd., Fort Lauderdale, 954-781-2200 $$$

Mirror Mirror HAIR STUDIO Hair Studio

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Pompano Citi Centre, 2001 N. Federal Hwy.,Sola Suite #7 POMPANO CITI CENTRE • 2001 N. FEDERAL HWY. • SOLA SUITE #7 SEPTEMBER 2020 • pointpubs.com

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Last Resort

Nothin’ Could be Finer THE UMSTEAD HOTEL AND SPA

“In my mind I’m gone to Carolina.” —James Taylor The Umstead Hotel and Spa in Cary, North Carolina, is almost smack in the middle of the Research Triangle formed by Raleigh, Durham and Chapel Hill. Years ago, this part of North Carolina was mostly known for three universities, Duke, the University of North Carolina and North Carolina State. Now it’s reputation far exceeds college life, buttery grits and biscuits. The area is dotted with ontrend restaurants and hip boutiques. And it’s just a quick flight or a day drive — albeit a long one, to enjoy an escape to Carolina.

If you want to indulge yourself, the hotel is a soothing sanctuary. The rooms are complemented by works of art with calming views of the lake or gardens. For art lovers, The hotel’s collection features renowned local and national artists, including famous glass artist Dale Chihuly. There is even an art gallery with rotating exhibits. And of course, the spa offers all the treatments you need to truly relax from massages to facials.

So get out of your own head and head to Carolina for real.

The Umstead Hotel and Spa is in Cary, North Carolina.

For more information, visit theumstead.com or call 919-447-4000 or 866-877-4141.

For more about Insider Excursions and media travel visit insiderexcursions.com.

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