South Florida restaurant openings, closings


Stay up to date with South Florida dining news:

Big in Japan, Boca Raton

Formerly named Mr. Goode’s Chinese Takeout, this rebranded eatery from chef Eric Baker (Rebel House) and chef-partner David Bouhadana (Sushi By Bou) replaces its Americanized Chinese concept with something way more ubiquitous in Boca: sushi handrolls. Its 18 classic and signature handrolls include barbecue eel, Wagyu beef tartar, bacon and quail egg, and crab cake with yuzu kosho aioli. For the sushi-averse, Big in Japan’s kitchen serves hot fried chicken tossed in yuzu ranch, honey miso and togarashi (a red pepper spice blend); hibachi fried rice with Wagyu beef, soft poached egg and yum yum sauce; and spare ribs in yuzu, sesame and lime. Baker also operates a nearby Japanese izakaya, AlleyCat, with Bouhadana. 1159 S. Federal Highway, Boca Raton; 561-931-2131;

Da Gianni, Oakland Park

Cucina Caruso, the longtime pizzeria and Italian bakery owned by Domenico Caruso and Ana Cordoves, has been sold to new owner Agnes Evangelista, who rebranded the restaurant in early December as Da Gianni. Much of the menu remains the same: Italian cold-cut subs, pizza including Sicilian and Grandma styles, chicken wings, calzones (and smaller, sauce-filled panzerotti), strombolis and main courses such as veal shank over saffron risotto. 4165 N. Dixie Highway, Oakland Park; 954-765-6496;

Taki Omakase, Delray Beach

This omakase experience, which charges $150 for 17 to 18 courses, debuted in mid-December on the ever-bustling Atlantic Avenue drag a block east of Federal Highway, replacing the former Boru Poke & Boba. The chef’s choice sushi counter, which is registered to four owners, prepares a changing menu of seafood and meat plates on the spot (crab, unagi, Wagyu) using ingredients sourced from Japan and New Zealand. A sister Taki sushi counter is expected to open in 2023 at 1658 N. Federal Highway in Boca Raton. 632 E. Atlantic Ave., Delray Beach; 561-759-7362;

Like the original, Benny’s No. 2 was opened by owner Lee Lipton, sons Max and Dylan Lipton, with chef Jeremy Hanlon (pictured; who has appeared on Food Network shows).

Benny’s on the Beach, Lake Worth Beach

Yes, you’re seeing double: Viva La Playa is out and a second Benny’s on the Beach is in at the sandy Lake Worth Casino Building and Beach Complex. Benny’s on the Beach – Oceanwalk, a virtual clone of the first Benny’s about 0.2 miles south at the Lake Worth Pier, debuted on Dec. 16 with a near-identical menu of brunch, fresh Florida seafood and comfort fare. Like the original, Benny’s No. 2 comes from owner Lee Lipton with partner-chef Jeremy Hanlon (Food Network’s “Chopped,” “Beat Bobby Flay”), and Lipton’s sons Max and Dylan. The restaurant draws as many regulars as it does celebrities, with singer Bon Jovi, late comedian Bob Saget, TV host Dr. Oz, tennis great Serana Williams and chef Gordon Ramsay passing through in recent years. There are a few menu differences at the new location, including handmade empanadas, a beef brisket sandwich soaked in au jus and queso on crunchy garlic bread, chimichurri steak frites, tuna tacos and a bacon-avocado burger. There are also seafood bakes Mondays through Fridays and paella on Sunday evenings. 10 S. Ocean Blvd., Lake Worth Beach; 561-582-9001;

The Pizza Guys Express, Davie

The storefront that once housed revered staple Pizza Loft (which relocated there in 2017) now has a N.Y.-style slice shop, which debuted in early December inside Davie’s Tower Shops plaza. The restaurant, registered to Joseph Castello, serves by-the-slice pizza along with subs and wraps made with Boar’s Head meat, four salads, lasagna, spaghetti and meatball. There are seven styles of pie topped with a Grande whole-milk cheese blend. 2060 S. University Drive, Davie; 954-476-9336;

Al Natour Middle Eastern Restaurant, Boca Raton

In mid-December, owner Mahammad Natour expanded his 12-year-old Plantation flagship and opened a second location in Boca Raton, on the corner of Yamato Road and Interstate 95, in the plaza that includes the Tri-Rail station. Both of his namesake Mediterranean restaurants serve an identical menu, which includes smoky baba ghanoush; chicken, lamb and beef shawarma; lamb chops and shanks; mujadara (a blend of rice and lentils topped with fried onion); and makanik (Lebanese spiced sausages). 690 W. Yamato Road, Boca Raton; 561-998-7787;

Matt Foley is corporate executive chef for Parched Hospitality Group, which has opened an Australian cuisine concept, Isla & Co., in West Palm Beach's Warehouse District.

Isla & Co., West Palm Beach

An all-day cafe from New York’s Parched Hospitality Group, this 140-seater had a soft opening in early December next door to Grandview Public Market in West Palm Beach’s growing Warehouse District. On the menu are brunch and dinner dishes from “down under” — a nod to co-owners Barry Dry and and Tom Rowse’s Australian roots and the country’s melting pot of cultures, including flavors from England, the Mediterranean and southeast Asia. The two culinary pals also own The Sentry, Daintree, Ghost Burger and the Hole in The Wall restaurant concepts, in addition to the Isla & Co brand with locations in Brooklyn and Manhattan, as well as in Dallas, Atlanta and Fairfield, Conn. There are plans to open a second South Florida location of Isla & Co. in Miami Beach in 2023. 1401 Clare Ave., West Palm Beach; 323-304-6992;

Rob’s Family BBQ, Plantation

Rob Scruby, the former owner of longtime pit stop Scruby’s BBQ, is now smoking meats at Rob’s Family BBQ, and opened his second location on Dec. 7 inside Plantation’s Vizcaya Square. The Plantation Rob’s, at 2,100 square feet, mostly caters to carryout crowds and features 14-hour, slow-smoked brisket sandwiches, along with pulled chicken, smoked turkey and sides that include sweet corn nuggets, crispy breaded okra and fresh cornbread. 837 N. Nob Hill Road, Plantation;

Fleming’s Prime Steakhouse and Wine Bar, Fort Lauderdale

This snazzy steak-and-seafood chain run by Bloomin’ Brands (Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill) took over the primo Las Olas space formerly occupied by Tuscan Prime on Dec. 7, on the ground floor of the Bank of America building. The 7,800-square-foot steakhouse, from Will Reynolds and chef-partner Joseph Mora, seats 223 with an extra 82 patio seats, and boasts a menu decidedly more turf than surf. Along with chilled seafood towers and beef carpaccio for starters, there are prime dry-aged ribeyes and tomahawks, seared pork belly with fig demiglace, truffle-poached lobster with béarnaise sauce and caviar, and barbecue Scottish salmon fillets topped with mushrooms. Sides include chipotle cheddar mac and cheese, cauliflower mash and baked potatoes. This is Fleming’s third South Florida outpost after Brickell and Coral Gables. 401 E. Las Olas Blvd., Fort Lauderdale; 954-233-3327;

Holy Cow Ice Cream Lounge, Margate

This sweets parlor, perhaps aptly named for its menu of carnivalesque funnel cakes and Hot Cheeto-infused ice cream, debuted in early December on State Road 7, just north of Atlantic Boulevard. It comes from restaurateur Efrem Knight Jr. (who also operates Holy Hog BBQ in Coral Springs), the brother of former NBA star Brandon Knight (Dallas Mavericks), and partner Thomas Brooks. The menu features fried Oreos, waffle sundaes, alcohol-infused Italian ice, gelato and other desserts such as milkshakes and floats. There’s even pizza. As if all this weren’t enough, the storefront also touts Friday night karaoke, hookah nights, Xbox and PS5 gaming stations and prize machines. 1049 State Road 7, Margate; 954-247-9516

Fiorello’s, Fort Lauderdale

This Italian-Mediterranean restaurant had a soft opening on Nov. 27 next door to Primanti Bros. on State Road A1A, against a sumptuous backdrop of swaying beach palms and sunsets. The namesake of owner Alexis Fiorello, the eatery features entrees such as fish and chips and steak frites, as well as pasta dishes including lobster ravioli and linguine with clams. There are also meatball parmesan, Sicilian chicken club and cheesesteak sandwiches, and tiramisu for dessert. 905 N. Fort Lauderdale Beach Blvd., Fort Lauderdale; 754-200-5146; Fiorellos-Fort-Lauderdale.Business.Site

Wonder Sweets Bakery is now open at The Mall at Wellington Green.

Wonder Sweets Bakery, Wellington

Wonder Sweets Bakery opened last month at The Mall at Wellington Green. Owned by Careli Bello —a Venezuelan architect who has turned her love of baking into a business — the 688-square-foot eatery has sweet offerings such as cakes, cupcakes, cookies, pies, pavlovas, mille-feuilles, brazos de gitano (”gypsy arm” rolls), cinnamon rolls, macarons, mousses, profiteroles, and Venezuelan specialties like marquesas and golfeados. 10300 W. Forest Hill Blvd., Suite 256, Wellington; 941-421-2958;

Fushimi Sushi Seafood & Bar, Deerfield Beach

This sushi buffet spot in the Aldi plaza across the street from the Deerfield Mall debuted in early December and is registered to owner Mingtong Zhang. The sushi bar features hand rolls — from eel avocado and yellowtail scallion to spicy crunchy scallop and sweet potato — along with sashimi, soba noodles, chicken and vegetable tempura, fried rice, bento boxes, gyoza appetizers and several hibachi-style entrees. 3887 W. Hillsboro Blvd., Deerfield Beach; 754-752-3888;

Vicky Bakery, Coral Springs

This Miami-based bakery (with a sizable section of the menu offering breakfast dishes, pastelitos and lunchtime sandwiches) debuted its latest location in Coral Springs on Dec. 7. The bakery has been marking its 50th anniversary with aggressive expansion plans northward that will include Pembroke Pines, Plantation and Boca Raton. 2528 N. University Drive, Coral Springs; 954-507-1201;

Carrot Express, Pembroke Pines

This fast-casual, veggie-centric chain opened its newest storefront on Dec. 9 inside the Shops at Pembroke Gardens, joining outposts in Boca Raton, Coconut Creek, Weston and several others in Miami-Dade County. The restaurant serves up turkey bacon and Scottish salmon wraps, a California “eggwich,” huevos rancheros burritos, avocado toast, and vegan picadillo bowls, among other specialties. There are also salads and desserts (including carrot cake, of course!). Founded inside an Alton Road gas station in 1993, Mario Laufer’s chain is having a growth spurt, with future locations heading to Fort Lauderdale’s Las Olas, as well as Plantation and Hollywood. 14538 SW Fifth St., Pembroke Pines;

Gelato & Co., Delray Beach

This sweet-treat brand has a just-opened franchise on East Atlantic Avenue in the downtown dining-drinking-entertainment district. The handcrafted gelato is made fresh daily and uses ingredients sourced from farms locally (sfluch as seasonal fruits) and in Italy (such as Sicilian pistachios and Piemonte hazelnuts). This shop is owned by Italy native Giancarlo Triulzi — unlike the Fort Lauderdale/Las Olas location, which another franchisee opened in March. Triulzi, originally from Milan, says, “I have always been fascinated by the United States since I was a young child. Living here has always been a dream of mine as I viewed this country with high regards. Now being part of an amazing group, which delivers a top-quality Italian product to the United States is something of which I am extremely proud.” Gelato & Co. also sells Italian pastries, custom cakes and coffee beverages. 418 E. Atlantic Ave., Delray Beach;

A new location of Atlanta-headquartered chain Great American Cookies has opened in Oakland Park.

Great American Cookies, Oakland Park

The newest location in this Atlanta-headquartered confectionary chain hosted its soft opening on Nov. 10 in the Northridge Shopping Plaza, and features cookie cakes, decadent brownies and Double Doozies (its lingo for ice-cream cookie sandwiches). The chain, which launched in 1977, has 290 U.S. locations, many of them inside shopping malls. Great American Cookies runs another outpost at the Mall at Wellington Green, with another location heading to Doral in early 2023. 5073 N. Dixie Highway, Oakland Park; 954-990-8297;

Pelican’s SnoBalls, Coral Springs

South Floridians won’t encounter snow this winter but they can, apparently, see SnoBalls. This North Carolina-spun, shaved-ice franchise touting 100-plus flavors quietly opened in late November in the Magnolia Shoppes plaza. Don’t confuse these treats with snow cones: These are New Orleans-style sno-balls, a regional confection that’s finely shaved and fluffier than the crunchy and coarse, sugar syrup-coated balls of ice often seen at carnivals. Flavors include carrot cake and cream soda, pomegranate and pink champagne, strawberry cheesecake and butterscotch. This will be Pelican’s first South Florida location after a Deerfield Beach outpost opened pre-pandemic but closed in early 2022. 9641 Westview Drive, Coral Springs;

Crema Gourmet Espresso Bar, Fort Lauderdale

This all-day breakfast coffeehouse debuted Nov. 21 on Las Olas Boulevard, shuffling into the space once occupied by Offerdahl’s Off-The-Grill. As with its sister cafes, Crema slings egg sandwiches on baguettes and croissants, avocado toast, acai bowls, oatmeal, chocolate-chip pancakes and 21 styles of coffee and tea. The Miami-based chain has been in rapid franchising mode since 2021, adding a flurry of locations to Hallandale Beach, Davie and Miami Beach, with future spots destined for Boca Raton, Lauderdale-by-the-Sea and Dania Beach (inside Dania Pointe). 401 E. Las Olas Blvd., Suite 190, Fort Lauderdale;

Amar Bakery & Market, Delray Beach

The second location of Amar Bakery & Market has opened in downtown Delray Beach. Like the first one in Boynton Beach, this shop features European and Middle Eastern pastries, sweets, cakes, artisanal bread, shakes, teas, wines, craft beers and Pumphouse Coffee Roasters. On the shelves, you can find grab-and-go meals, olive oil, tahini, halva, spices and housewares. The bakeries are the creation of culinary couple Nicolas and Susanna Kurban, who also own Amar Mediterranean Bistro, a few steps from the new bakery. “We’re known for infusing our seasonally rotating menu with a kaleidoscope of colorful flavor profiles that aren’t found at most bakeries,” Susanna says. The wife-and-husband team also say that there will be a second Amar Bistro coming to West Boca Raton sometime in mid-2023. Amar means “the moon” in Arabic and “to love” in Spanish, reflecting the heritages of the couple. 526 E. Atlantic Ave., Delray Beach; 561-819-9020;

The Hen and The Hog, Boca Raton

This rustic restaurant with pig roasts every Friday, an all-day breakfast and pork-centric decorative signs (“Don’t go bacon my heart”) opened its second location in November, replacing the former Blue Ocean Poke in Boca Raton. The new eatery serves breakfast and lunch as well as a separate chef-crafted happy hour menu, according to chef/co-owner Darrell Johnson. He first conquered the South Florida market in 2021 with the NOLA Creations food truck, which won the Food Network’s “The Great Food Truck Race” in 2019. The flagship sits on North Federal Highway in Pompano Beach. For both locations, Johnson has partnered with Yardlene Tabora and George Abbondante. The Hog serves smoked meat platters, sandwiches, burgers, bowls and salads. 2151 N. Federal Highway, Boca Raton;

AIDA Fort Lauderdale

This new addition to Flagler Village’s buzzy culinary scene had its soft opening this month with a menu inspired by the coastal regions of Mexico, much like that of its predecessor, AIDA Coconut Grove. Look for decorative touches such as sun-shaped mirrors and a cherry blossom tree at the center of the space. There will also be a mural created by Cuban-American artist ABSTRK. “The next chapter of the AIDA brand runs through Fort Lauderdale and offers visitors a modern and cozy vibe created through art, impeccable service, and an innovative menu,” says Eduardo Gavilan, co-owner of Colibri 4 Restaurant Group, which owns AIDA. “Our restaurant pays homage to Mexican and international cuisine through a combination of dishes and styles.” Signature AIDA dishes include the Aguachile Negro de Camarón (shrimp in black sauce with serrano pepper, cucumber and red onion) for $20 and the Huachinango a la Talla (red snapper in a Mexican dry pepper emulsion) for $49. AIDA is in the space formerly American Icon Brewery Kitchen & Taproom. 911 NE Fourth Ave., Fort Lauderdale;

For months, piemakers at Frank Pepe Pizzeria Napoletana at Plantation Walk seasoned the oven with test batches of pizza.

Frank Pepe Pizzeria Napoletana, Plantation

Admirers of white clam apizza, assemble: This beloved shrine for New Haven-style pie connoisseurs opened its first South Florida location on Oct. 24 inside the buzzy live-shop complex Plantation Walk. Frank Pepe’s coal-fired slices are baked at a super-hot 600 degrees Fahrenheit for a few minutes, yielding an oblong pie with charred — not burnt — crispy-chewy crust and cheese like molten lava. At each new location, the restaurant recreates the same 104,000-pound oven it has at its New Haven flagship. The menu specializes in white clam pies and cheeseless tomato pies, along with salads, Foxon Park sodas, cannoli pie and tiramisu. A second, 4,160-square-foot Frank Pepe is expected to open in the second quarter of 2023 in Delray Beach. 341 N. University Drive, Suite 800, Plantation; 954-906-7373;

The Madre’s Mexican Fresh, Wellington

In addition to well-known Mexican and Tex-Mex menu items, the kiosk in the food court at The Mall at Wellington Green features build-your-own burritos, tacos, quesadillas, bowls and salads. 10300 W. Forest Hill Blvd., Wellington. 567-623-7157;

The Fresh Pita Club, Wellington

This restaurant — at the Wellington Marketplace shopping center — had a grand opening and ribbon-cutting ceremony on Nov. 21. The fast-casual is owned by Bill and Raeda Houraney and their four college-age kids, who also work at the restaurant. Bill owned two restaurants in New York City before moving to South Florida in 1989 and opening Boca Raton’s The Lunch Club, which delivered pita bread sandwiches to local businesses. Their pita bread manufacturing took off so they opened a full-scale wholesale pita bread bakery in Boca Raton in 1992. In 2004 he sold his interest after creating a patented pocket pita bread baking method, something now in practice at The Fresh Pita Club. “We make everything here but the soda & water,” Bill Houraney says. The Mediterranean menu features shiskabobs, gyros, falafels, tabouli, kefta, hummus, baklawa (Lebanese baklava), maamoul and brazik (sesame seed & honey) cookies. 13873 Wellington Trace, Wellington; 561-461-7707;

Bolay Fresh Bold Kitchen, Fort Lauderdale

This fast-casual eatery debuted the latest outpost of its signature “build-your-own Bol” concept in November. Founded in Wellington in 2016, it now has 22 locations throughout Florida. Bolay was created by Outback Steakhouse co-founder Tim Gannon and his son, Chris Gannon. Recently, Bolay added wraps to the menu. By the way, Bolay plans to open its Aventura restaurant, at 18801 Biscayne Blvd., Suite 275, on Dec. 1. 1730 N. Federal Highway, Fort Lauderdale;

Mazza Kitchen, Fort Lauderdale

This fast-casual eatery from Faris Bushnaq, owner of the 15-year-old Mazza Mediterranean Cuisine in Pembroke Pines, had its grand opening on Nov. 21 in Fort Lauderdale’s 1600 Commons plaza (where Trader Joe’s is located), according to the restaurant’s social media. Customers may choose from proteins, as well as vegetarian and vegan options, to build their bowls, pitas and salads. 1530 N. Federal Highway, Fort Lauderdale; 954-630-3777;

Huey Magoo’s Chicken Tenders, North Lauderdale

Huey Magoo’s latest South Florida location is in North Lauderdale’s recently renovated Arena Shoppes. The Florida-based, fast-casual chain bills itself as the “Filet Mignon Of Chicken.” The 2,000-square-foot restaurant is the fourth franchised Magoo’s owned by Tyler and Bob Cafferty and family. The company’s president and CEO, Andy Howard, said: “I am ecstatic to see another Huey Magoo’s in this area, my hometown. We are also thrilled for … the Caffertys’ tremendous growth and success of the brand in South Florida.” The company says next up will be restaurants in Boca Raton, Deerfield Beach and Fort Lauderdale. Magoo’s signature chicken tenders are served grilled, hand-breaded or “sauced” and are free of antibiotics, hormones, steroids and preservatives. Salads, sandwiches and wraps are also on the menu. 7206 W. McNab Road, North Lauderdale; 754-220-3440;

Meatball Room, Boca Raton

This Italian restaurant devoted to spaghetti’s best friend — the almighty meatball — hosted its grand opening on Nov. 16 in the Paseos Plaza, roughly a mile south of Spanish River Boulevard. Diners may order eight styles of meatballs by itself, with salads or with pasta, and flavors include shredded brisket, classic (beef, pork and veal blend), vegetarian (roasted eggplant, portobello mushroom and chickpeas) and spaghetaboutit (stuffed with three cheeses and fusilli pasta). 2621 N. Federal Highway, Suite Y; 561-756-8993;

Leziz Mediterranean Restaurant, Boca Raton

This restaurant registered to owner Ibrahim Ibrahim debuted in late October in Boca Raton’s Piccadilly Square plaza. The menu includes Turkish pizza including lahmacun, a spicy, cheeseless version topped with ground lamb, spicy peppers, tomatoes, onions and red bell peppers. Along with kibbeh and falafel appetizers, they serve up tabbouli salad and entrees such as moussaka, braised lamb shank and chicken sauté (served with vegetables, garlic and bulghur). 8221 Glades Road, Suite 2, Boca Raton; 561-477-3272;

Flamingo Seafood, Pompano Beach

An abandoned Marathon gas station between the Intracoastal Waterway and an Umberto’s has been revived as Flamingo Seafood, a raw bar, wholesale market and seafood retailer. The shop debuted Nov. 9, per social media, from owner Charles Parker. Their specialty: “sustainably caught, traceable, locally sourced seafood, as well as a selection of raw and cured fish, including oysters on the half shell, ceviche, crudo and assorted caviar,” Mattocks says. 2798 E. Atlantic Blvd., Pompano Beach;

Lewis Prime Grill, Loxahatchee

The Lewis family clan behind 75-year-old West Palm Beach icon Okeechobee Steakhouse is on a tear of late, and the latest example is this high-end steakhouse and seafood bar that debuted on Nov. 16 in the Publix at The Acreage Plaza, replacing the former Kocomo’s. (It follows the opening of Lewis Steakhouse in Jupiter earlier this year.) The 120-seat Lewis Prime Grill, under executive chef Jamie Steinbrecher, came together in a partnership with owner Ralph Lewis and several investors, including Okeechobee Steakhouse managers Christina Wishart, Luis Fernandez and Kyle Blake. The menu shares some of its DNA with the Okeechobee flagship, including appetizers (shrimp cocktails and crispy calamari) and sides (mac ‘n’ cheese, roasted mushrooms). There are also wet-aged Angus tomahawks and boneless ribeyes, served with choice of baked potato, fries, black radish slaw or spinach Victoria. 7040 Seminole Pratt Whitney Road, Loxahatchee; 561-619-5115;

Blackbird Modern Asian, Jupiter

Blackbird Modern Asian restaurant has an impressive ownership team behind it: restaurateurs Scott Frielich (SubCulture Group) and Angelo Abbenante (Lynora’s) as well as nightlife maestro Cleve Mash (Pawn Shop, Clematis Social) and executive chef Tim Nickey (Komodo, China Grill, Joe Namath’s Lucky Shuck). Taking the space vacated by Shipwreck Bar & Grille, the two-story eatery has a view of the Jupiter Inlet Lighthouse and the Loxahatchee River. The design — evoking 1940s-era Shanghai — is the creation of Kat Solomon, who worked side by side with Venus Williams at V Starr in West Palm Beach. The menu features Pan-Asian cuisine such as smoked salmon with everything bagel ragoons; Shanghai soup dumplings; sweet and sour pork with pineapple and dragon fruit; Australian Wagyu tomahawk with truffle ponzu butter sauce; and Szechuan ribs inside a smoke-infused glass dome that’s removed tableside. 1511 N. Old Dixie Highway, Jupiter;

The Shenanigans sports bar in Hollywood has closed, but the one in Dania Beach will remain.

Shenanigan’s Sports Pub, Hollywood

After 30 years of chicken wings, sports broadcasts and Irish-accented mirth on Sheridan Street, owners Patrick and Christine Utter quietly closed their local pub within the Park Sheridan West Plaza on Christmas Eve. In a social-media post on Dec. 26, the Utters cited a lease dispute with their current landlords as their reason for closing. Its sister bar in Dania Beach, Shenanigan’s Eastside Pub at 1300 S. Federal Highway, will remain open — and that is where many longtime staff members are expected to migrate. 3303 Sheridan St., Hollywood;

Kitchenetta Italian Trattoria, Fort Lauderdale

Sharp-eyed foodie fans from the Facebook group Let’s Eat, South Florida noticed that this almost 20-year-old restaurant quietly closed this month — with a post on Dec. 6 announcing: “To all of our loyal kitchenetta customers thank you for 2 decades of patronage.” This may have been surprising to some because there was no previous indication that the popular eatery on U.S. 1 just south of Oakland Park Boulevard was shuttering. But devotees can take heart that chef/owner Vincent Foti and Maria Ferrari-Foti also own Vinnie’s by the Sea in nearby Lauderdale-by-the-Sea. Ferrari-Foti tells the South Florida Sun Sentinel that another restaurateur has plans to open a new Italian eatery in the space. She also adds, “We are so grateful and thankful to you all, our loyal customers who became our extended family to both us and staff, many whom turned into friends. We have watched customers on their first date, engagement, marriage, pregnancy, children, and children who went off to college and returned as customers. We thank you all deeply for wonderful memories, laughter and fellowship. You have warmed our hearts with messages on social media.” Kitchenetta famously appeared on The Cooking Channel in 2014. 2850 N. Federal Highway, Fort Lauderdale;

Detroit Eats, Boynton Beach

Citing an “extremely high increase of rent, no room for parking” and other problems in a recent social media post, chef-owner Mark Tocco abruptly closed his Detroit-style pizzeria on Nov. 28, adding that the restaurant will reopen in Lake Worth Beach in early 2023. The comfort-food hub also served Detroit Coney dogs, Big Boy-style hamburgers and corned-beef Reubens. Its popular Detroit-style pie is built with 24-hour proofed dough, smothered in a blend of brick cheese and Grande mozzarella, then fired in a split-belt oven. 1313 W. Boynton Beach Blvd., R-5, Boynton Beach;

Source link

Leave A Reply

Your email address will not be published.

p.maincategoryclass { background: #ffffff !important; } .awpcp-classifieds-menu .awpcp-classifieds-menu--menu-item-link { font-size: x-large; font-weight: 800; background-color: red; color: #fff; padding: 5px 5px 5px 5px; } li.awpcp-payment-term-feature { display: none; }