It was only after moving east that it became almost impossible to find a real deep-dish pizza. Even in Connecticut, where we lived for years and had Frank Pepe Pizzeria Napoletana, a perennial “Best Pizza” (and not bad), my wife and I, there as here, have been looking for real, good deep dish without success.

I get that there are lots of New Yorkers around who like to fold their pizza slices in half. So be it. But if you are going to have a Best Pizza contest you have to take into account best “style” of pizza. A deep-dish slice is to a flatsie what a beef hamburger is to a plant burger. Both can be delicious, but they are not interchangeable. — Craig Donovan, Hollywood

A: Craig, I know what you mean, it’s all about the New Yorkers here! But as I began my search for Chicago-style pizza for you, I was surprised at the abundance of places that serve the doughy, cheesy pies you are craving. There are also several that dish up Detroit-style pizza, a deep-dish pie with an airy dough and perimeter of caramelized cheese, sauce on top.

These deep-dish pizzas are big, built to feed two to three people. The restaurants warn that they need at least a half-hour to prepare them. So call ahead or have a leisurely dinner, and bring along your New York friends; most of South Florida’s deep-dish joints also serve the “flatsies,” or thin slices, which as you say New Yorkers love to fold before they take a bite.

BROWARD COUNTY

Il Baretto Italian Cuisine, 220 S. University Drive, Plantation; 954-473-9400; ilbarettoristorante.com

A small stuffed deep-dish pie goes for $26; a large is $39. As a patron posted in “Let’s Eat, South Florida,” the South Florida Sun Sentinel’s foodie Facebook group: “People rave about Il Baretto and after just one pizza, I get it. It’s about as legit a deep dish as you can get … Our pizza was a Chicago Deep well done with sausage (hold the grated Parmigiana cheese). It weighed in at 8 lbs., 10 oz., just 5 ounces short of my son’s birth weight. This was a hefty delicious meal.”

Chicago Stuffed Pizza Co., 238 Commercial Blvd., Lauderdale-by-the Sea; 954-533-1808; chicagostuffedpizzamenu.com

This joint serves a deep-dish pie with an extra layer of dough on top. You can get it plain with cheese inside ($28.99) or with a variety of toppings and stuffings (the Special is loaded with sausage, onions, mushrooms and green peppers; $40.95). If you’re with some New Yorkers, this joint will sell them the pizza they like; a basic NY Cheese Pizza is priced at $17.99.

Emmy Squared, 468 N. Federal Highway, Fort Lauderdale; 754-296-0076; emmysquaredpizza.com

Emmy’s offers create-your-own Detroit-style pizzas ($14 for a six-slice pie, $23 for 10 slices). There are also vegan and gluten-free pies, as well as signature pizzas such as the Birria ($19 or $26) and the Big Hawaiian, with pepperoni, bacon and pineapple ($19 or $25). The shop, part of a chain with stores around the country, also serves burgers, salads and sandwiches. South Florida also has a location in Coral Gables.

Sarpino’s Pizzeria, multiple locations; gosarpinos.com

Sarpino’s recommends its deep-dish varieties for those who are “looking for something thicker, without compromising on delicious crunchability.” Pies include the Sausage ($18.99) and the Vegan ($18.99). Warning: The Fort Lauderdale location is crazy-busy on weekend nights.

Capone’s Italian Pizzeria, 3775 Hollywood Blvd., Hollywood; 954-986-9192; caponesitalianpizzeria.com

This place shows its love of Chicago not only through deep-dish pizza but with its “Chicago Hit List” of items such as Chicago roast beef ($16.68) and Chicago Dog (on a bun with peppers, onions, tomato slices, pickles and relish; $8.63). Capone’s is known among locals, though, for its deep-dish pies ($20.13). Here’s what one foodie said on “Let’s Eat, South Florida“: “Capone’s on Hollywood Blvd. has the best deep-dish pizza. It is worth the drive from Pompano every time. Helpful hint … we order ahead to eat here, it takes an hour to bake.”

PALM BEACH COUNTY

Danny’s Pizza Kitchen, 3501 W. Boynton Beach Blvd., Boynton Beach; 561-200-0739; dannyspizzakitchen.com

The basic Cheese deep dish goes for $19.95; carnivores will enjoy the Meat Lovers, with pepperoni, ham, bacon, sausage and meatball ($27.50). There’s also a Buffalo Chicken for $26.95. New York traditionalists searching for a single triangular slice can get one here for $3.50.

Giovanni’s Pizza, 21401 Powerline Road, Boca Raton; 561-483-7900; giovannispizzaofboca.com

Giovanni’s has 10 deep-dish varieties, including the Supreme (pepperoni, sausage, mushrooms, onions, peppers and black olives; $36.08) and the Veggie (mushrooms, green peppers and onions; $31.81). There are also New York-style pizzas, salads, subs and pastas.

Death by Pizza, 528 NE Second St., Delray Beach; 561-666-9111; deathbypizzadelray.com

Here you will find Detroit-style pizzas that serve two to three people, with more than a dozen varieties. Try the Mr. White (ricotta, mozzarella and basil pesto; $26), Eggplant Parm ($30) or Gandolfini (sausage, roasted red peppers and garlic, caramelized onions, broccoli, mozzarella, sweet sauce and basil pesto; $30).

Motor City Pizza & Coney, 1538 SW Eighth St., Boynton Beach; 561-736-3000; motorcitypizzaconey.com

The dough blend of owner Bisar Gorani, imported from his native Kosovo, relays a deep crunch, and he uses whole-milk cheese instead of the usual Detroit-style brick cheese from Wisconsin. “It’s my recipe,” Gorani told Sun Sentinel back in 2021. “I wanted to use bread from Kosovo because it reminds me of home. Which is funny because Detroiters tell me this pizza reminds them of home, too.” A deep-dish pizza is $18.

Both counties

Jet’s Pizza, multiple locations; jetspizza.com

Jet’s is a chain that began in 1978 and is known for its Detroit-style pizza. According to Casey Kolp, owner of the Boca Raton and Royal Palm Beach shops: “We make our own dough fresh every morning and use only the finest Grande cheese without additives or fillers.” A large pizza with pepperoni goes for $18.48.

Cucumbers sometimes get overlooked as fodder for a main dish or appetizer because they’re so ubiquitous and, let’s be honest, utilitarian.

Available year-round, the bright-green creeping vine plant just isn’t as exciting as veggies you can only get for such a short time in summer — say, a homegrown tomato or bi-colored ear of butter-and-sugar sweet corn.

That said, it’s a low-cal, nutritious fruit rich in antioxidants and various minerals and vitamins. Packed with water (a cucumber is 95% water) they’re also an excellent source of hydration for adults who are supposed to take in around 10 cups of water every day.

This recipe is a creamy, peanut buttery take on a Chinese smashed cucumber salad. It brings together crisp wedges of mini-cucumbers with citrusy cilantro, toasted sesame seeds and the crunch of chopped, roasted peanuts. Adding zing is a peanut butter-based dressing whisked with soy sauce, honey, lime juice and God’s gift to cooks: a heaping teaspoon of garlicky, umami-filled chili crisp.

It’s the perfect dish for a hot summer evening, or any night you want to get something bright and crunchy on the table in less than 15 minutes.

If you detest cilantro — some people swear it tastes like soap — leave it out or substitute parsley or Thai basil, which is spicier than Italian sweet basil. I added a pinch of red pepper flakes to add a gentle heat, but you also could drizzle the finished dish with chili oil.

The salad can be served as an appetizer or side dish, and it also makes a great vegetarian lunch.

Peanut and Chili Crisp Cucumber Salad

PG tested

For salad

10 mini cucumbers, cut into thick wedges

Handful of fresh cilantro, chopped

1/4 cup roasted unsalted peanuts, chopped

1 tablespoon sesame seeds, toasted

For dressing

3 tablespoons peanut butter

1 tablespoon soy sauce

1 lime, juiced and zested

1 teaspoon honey

1 heaping teaspoon chili crisp, or more to taste

Red pepper flakes, for garnish, optional

1 tablespoon chili oil, for drizzling, optional

Place cucumber wedges, cilantro and chopped peanuts into a large bowl. Sprinkle over sesame seeds and toss well to combine.

In a separate bowl, make dressing by stirring together peanut butter, soy sauce, lime zest and juice, honey and chili crisp. If it seems too thick, add a little water, a spoonful at a time, to thin to desired consistency.

Pour the dressing over the salad, and toss well to combine. (I used my hands, but two spoons also works.) Allow to sit on the counter for at least 10-15 minutes for the flavors to mingle. Pausing before serving will also allow the cucumbers to soften ever so slightly.

Taste, and adjust seasoning as desired — you may want to add more soy or lime juice to temper the peanut butter flavor, or spice it up with more chili crunch.

Spoon salad onto a serving platter or into individual bowls, and pour any dressing that remains in the bowl over top. Sprinkle a little (or a lot) red pepper flakes on top, or drizzle with chili oil. If you like, you can also garnish with more sesame seeds and/or chopped peanuts.

Serves 4 as a hearty appetizer or vegetarian side dish.

— Gretchen McKay, Post-Gazette

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©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

When it debuts in December, this new coastal Italian bistro from husband-and-wife restaurateurs Eddie and Christina Pozzuoli will take over the longtime Tavolino space in Coral Springs, the couple tell the South Florida Sun Sentinel.

The Pozzuolis, who once owned Tavolino, want to transform their space into something new and swanky while also paying tribute to the past.

The new family-run restaurant, named after their children, Eddie, 6, and Vinny, 3, promises to be a seafood-forward Italian sit-down touting fresh daily catches, olive-oil carts with bread service, wine lockers and a 10-seat “pasta room,” where chefs hand-roll pasta shapes by day.

After a long career of giving other acclaimed South Florida restaurants like Prezzo and Corvina Seafood Grill a jolt of youthful ambition, the Pozzuolis say Eddie & Vinny’s, for once, is entirely their own.

“We want to light something on fire and go after it,” Eddie Pozzuoli says. “This is completely us from scratch.”

It is not, Eddie Pozzuoli adds, a comeback for Tavolino, the highly regarded Italian bistro that closed in April after 17 years, amid the growing legal and financial woes of its most recent owner, Sidharth Sethi, he says. The Pozzuoli family has owned the Tavolino building on West Sample Road since 2007 but sold the restaurant to Sethi in 2019. Then last fall, Tavolino’s chef of 15 years, Bruno Silva, exited the restaurant to open his own farm-to-table Italian eatery, Livello, also in Coral Springs.

“Bruno was what was keeping [Tavolino] together, so we wanted to turn the page and do something new,” Pozzuoli says.

Eddie & Vinny’s will carry traces of its predecessor’s DNA, starting with the name, a nod to Tavolino founder and Eddie’s father, Ed Pozzuoli Sr., and Christina’s father, Vinny. The menu, still unfinished, will pay homage to Tavolino’s classic Italian fare (veal Parmigiana and chicken Milanese, for example) while offering dishes such as blue crab bruschetta, Florida rock shrimp with broccoli puree and shellfish nage, and lobster linguine fra diavolo created by chef Jeff Tunks (Boca Raton’s Corvina Seafood Grill).

“This project connects our sons and our dads because we had so many good memories here,” Christina Pozzuoli says. “Our customers kindled relationships here. They had baby showers, bat mitzvahs.”

The 30-something power couple behind Eddie & Vinny’s rose up the culinary ranks by taking over Burt Rapoport’s rebooted Boca Raton Italian joint Prezzo in 2020, and expanding the trattoria to Palm Beach Gardens in 2021. Last spring, the Pozzuolis also became managing partners of Corvina Seafood Grill through their P Hospitality banner, and have since refreshed its cocktail program, introduced glasses of welcome cava for diners and added a “land” section of the menu for non-seafood eaters.

Christina Pozzuoli sees similarities between Corvina and Eddie & Vinny’s, describing the latter as Corvina’s “cool older brother.”

The Eddie & Vinny’s menu will carry “maybe 60% seafood and 40% Italian classics,” adds Eddie Pozzuoli. Other dishes will include steamed Prince Edward Island mussels with garlic, shallots, sun-dried tomatoes, thyme-limoncello cream and grilled crostini, and yellowtail livornese with Gaeta olives, capers and tomato. For carnivores, there’s a Tuscan cowboy ribeye steak topped with rosemary and balsamic glazed cippolini onions.

The Pozzuolis say they’re awaiting construction permits to start revamping the dining room, hopefully by September. The sumptuous vibe, which Christina Pozzuoli describes as “darker, intimate and more nightlife-y,” will come alive with dark navy and caramel-wood tones, and brassy gold barstools and banquettes. Gold pendant lighting will be fixed within black exposed ceilings, while a live-music stage will carry five-piece jazz bands and DJ sets.

Happy hour and lunch service will launch roughly a month after opening, Eddie Pozzuoli says, but craft cocktails and an Italian-leaning wine list will be available on opening night. Eddie & Vinny’s will also offer wine memberships, in which customers buy bulk wines at discount and store them inside chilled wine lockers to pair with meals on future visits without paying corkage fees.

“Because of Tavolino, we have a pretty good idea of what the clientele likes out here,” he says. “We don’t want to completely move away from the classics, and I don’t want to alienate what made us very popular, what made us near and dear to everyone’s hearts. There’s got to be something for everyone.”

Eddie & Vinny’s, at 10181 W. Sample Road, Coral Springs, is expected to open in December 2024.

Staff writer Phillip Valys can be reached at pvalys@sunsentinel.com. Follow him on Instagram @p.v.guide and X/Twitter @PhilValys.

If grocery costs are straining your budget as the end of summer approaches, add more late-summer produce to your shopping list. Plentiful, delicious and high in nutrients, seasonal produce is a cost-effective way to feed your family.

Seasonal eating is the practice of eating local produce that has been harvested at its peak. This guarantees the freshest fruits and vegetables, the best taste and optimal nutrient content. For those looking for savings on food, abundant and convenient in-season produce is generally the cheapest option at the store.

As you plan weekly menus and shopping lists this August and September, intend to incorporate seasonal produce from your area. In most of the U.S., late-summer produce includes tomatoes, corn, zucchini, green beans, peaches, blackberries and watermelon for a distinctive variety of fruits and vegetables.

Cost benefits of seasonal produce

While grocery stores will often carry produce all year long, out-of-season produce must be shipped in from other parts of the world. To make this possible, farmers must often pick produce early and let it ripen in transit or store produce in cold storage.

In-season produce comes from local farms. It doesn’t have to travel as far to reach your farmers’ market or grocery store, minimizing transportation costs. Produce is also more plentiful when in season, increasing supply. This combination brings down produce prices at the grocery.

For an idea of how much savings in-season produce can provide, the Federal Reserve Bank of St. Louis collected pricing data for a pint of strawberries. In 2022, out-of-season strawberries cost up to 90 cents more than in-season strawberries.

Local farmers can also pick and deliver seasonal produce at the height of ripeness. Picking produce early limits the time that nutrients and flavors can develop. Time in transit or cold storage will also cause water-soluble nutrients to dissolve. By eating seasonally, fruits and vegetables taste great, are packed with vitamins and will also reach their maximum size. As a result, you get better quality produce for less money.

Budget-friendly shopping tips

Beyond the savings from eating in-season produce, there are additional ways to reduce costs when buying late-summer produce. As you source your produce at the end of summer, consider these tips for finding the best deals.

Farmers’ market and local grocery stories

Shopping for fruits and vegetables at a farmers’ market in your city is a great way to guarantee you are getting local produce. For extra savings, visit farmers’ markets later in the day. As the market winds down, vendors will often be looking to clear their stock and might offer discounts.

If you buy produce from the grocery store, check the weekly ads for sales featuring seasonal fruits and vegetables. Flyers, online deals and the store’s app can help you find sales.

Buying in bulk

Take advantage of the abundance of end-of-summer produce by buying in bulk. Large quantities can bring down the price per unit. A crate of tomatoes or a bushel of corn is an affordable way to stock up. If you can’t eat everything before it spoils, split the cost and produce with family or neighbors.

Maximizing value with preservation

While it is best to buy fresh produce when it’s in season, you can enjoy late-summer produce throughout the year with preservation. Canning and freezing can make extra produce last for months.

Canning summer produce

Canning locks in nutrients and removes the microbes that cause vegetables and fruit to spoil. Tomatoes and peaches are ideal for canning, preserving their flavor for months. You can also turn end-of-season tomatoes into a flavorful tomato sauce or make jam from late-summer berries. Safely preserving produce by home canning requires the proper equipment and skills, but learning how preservation can be an effective way to make your grocery money go further.

Pickling is another option that adds vinegar and spices. This creates a briny, sweet flavor and crisp texture, making pickled vegetables and fruits perfect for snacks, toppings and more. Pickles from cucumbers are traditional, but pickled jalapenos offer an incredible tang as well. Refrigerator pickling can preserve produce for two to three weeks.

Freezing your own produce

You can also freeze the produce you buy in late summer. Berries, corn and green beans all freeze well, as do many of your other favorite fruits and veggies. For berries, wash and dry them before putting them in freezer bags. Frozen berries are perfect for smoothies or baked goods.

To freeze vegetables, blanch them for a few minutes to preserve the texture and lock in nutrients. Drain and dry the veggies, spread them on parchment-lined baking trays and place them in the freezer until frozen. After that, you can store frozen vegetables in freezer bags.

Meal planning with seasonal ingredients

Cooking with seasonal produce can be as simple as picking up your favorite vegetables for roasting or tossing in a salad. Fruit cobblers or sliced fruit make a refreshing summer dessert. You can also plan a seasonal menu to optimize your shopping list.

A weekly meal plan with seasonal ingredients

With the plethora of late-summer produce, you can create a colorful, seasonal menu filled with a variety of tastes and textures. Try a grilled corn and zucchini salad or a tomato and basil Caprese salad. These make great sides or refreshing main dishes on hot summer nights.

Avocado toast with late-summer tomatoes makes for a savory breakfast or snack. For dessert, a peach and berry crisp showcases summer flavors and is a must for a weekly menu.

Reducing food waste

By planning your menu ahead of time, you can save more money by ensuring no food goes to waste. Get creative with your leftover veggies. Leftover corn brightens up a weekend corn chowder and extra veggies are a healthy addition to fried rice.

You can also use every part of the vegetables you buy. Save peels and scraps in a bag in the freezer. When the bag is full, add all the scraps to a pot and fill it with water. Simmer the pot for several hours to make a homemade vegetable broth, saving you even more money.

Eat seasonally through the end of summer for grocery savings

When it comes to produce, late summer promises delicious flavors, vibrant colors and nutritious ingredients. Above all, seasonal produce is an affordable way to eat. Add late-season produce to your shopping lists to make the most out of the summer harvest and your grocery budget.

Shruthi Baskaran-Makanju is a food and travel writer and a global food systems expert based in Seattle. She has lived in or traveled extensively to over 60 countries, and shares stories and recipes inspired by those travels on Urban Farmie.

Here’s what’s coming soon to a city near you. Please note: Opening dates are subject to change.

La Birra Bar

2031 E. Oakland Park Blvd., Oakland Park; LaBirraBarUSA.com

Its Golden burger — with two 4-ounce patties, American cheese, red onion and “secret mayo” — gleamed at the South Beach Wine and Food Festival’s Burger Bash in 2022. Now Daniel Cocchia’s burger franchise is heading to Broward County, with the first of two locations set to throw a grand opening on Aug. 21 inside a former Wendy’s on Oakland Park Boulevard. Cocchia, whose family opened 15 locations in Argentina before expanding to the United States (specifically, Miami’s Wynwood) in 2021, offers a menu of 26 burgers. For example, the Onlyfans burger comes with American cheese, bacon, thick-cut provolone, crispy onions and a so-called “stalker sauce.” There are also hot dogs and sides of french fries, onion rings and Spinach dip nachos, along with draft beer and Argentine red and white wines. A Weston outpost is expected to debut later this year.

Lola’s Tuscan Steak House by Todd English 

717 Lake Ave., Lake Worth Beach; lolastuscansteakhouse.com

Celebrity chef Todd English’s love affair with Palm Beach County is unyielding, even if the county doesn’t always love him. His short-lived West Palm Beach restaurant Todd’s closed in 2020, following runs of his wood-fired oven pizzeria Figs inside The Gardens Mall in Palm Beach Gardens and Mediterranean sit-down Wild Olives in Boca Raton. Now the four-time James Beard Award winner and TV host (PBS’ “Food Trip with Todd English”) is making another go of it, with a new spot in downtown Lake Worth Beach set to replace the former Callaro’s Steak House. There’s no menu available yet, but the the plan is to open Lola’s before the end of 2024.

Johnny’s Hungry Hoagies

790 E. Broward Blvd., Fort Lauderdale; johnnyshungry.com 

Ever since signs went up at the soon-to-come space in the plaza of the Laureat apartment building, near the oh-so-busy intersection of Broward Boulevard and U.S. Highway 1, there’s been anticipation buzz about this fast-casual eatery. “We looked for a growth area with a large residential population and great visibility in a key section of downtown,” owner John “Johnny” Wiggins told the South Florida Sun Sentinel. Wiggins would know. His career has been in commercial development and upscale home building. Why hoagies now? “There are a lot of generic hoagie sandwich shops,” the self-described foodie and lifelong Fort Lauderdale resident said. “We’ve created a very unique and craveable line of sandwiches based on the highest quality meats and cheeses, along with chef-inspired recipes that will differentiate us from other chains.” There will be indoor seating for 20 guests, and details are still being worked out on possible plaza seating. This first location is expected to debut in late October or early November, with plans for a second location to be announced soon.

BrickTop’s 

12 NE Fifth Ave., Delray Beach; Bricktops.com

Touting jumbo lump crab cakes, prime sirloin meatloaf and ribeyes, this Nashville-born, steak-and-seafood chain is moving into the ground floor of a two-story retail building one block north of Atlantic Avenue. The 4,420-square-foot sit-down will debut in summer 2025, per its website, joining 10 U.S. locations including Palm Beach and Palm Beach Gardens (named The River House). The menu also features chicken Milanese, lobster bisque, steak frites, tavern burgers, grilled trout and cedarwood-planked salmon, along with N.Y. strips and filet mignon. And, of course, there will be cocktails, craft beers and wine by the glass and bottle.

Puya Urban Cantina

2750 Griffin Road, Dania Beach

Sometime this October, Dania Beach will gain its first kosher Mexican restaurant, in the ground floor of the just-opened Koosh Living at Griffin luxury apartments. Puya is registered to Guy Levintin, whose company BSD Capital developed the complex where the 120-seat restaurant will reside. The fast-casual eatery will feature an outdoor bar and a menu, still being finalized, that will include 20 types of margaritas.

Kapow Noodle Bar

32 SE Second Ave., Delray Beach; KapowNoodleBar.com

The clubby hot spot Salt 7 on buzzy restaurant row Atlantic Avenue closed on June 30, and this sumptuous noodle nook is taking its place. Kapow, from veteran restaurateurs Vaughan Dugan and Rodney Mayo, plans to open its third location sometime before the end of 2024, joining locations in West Palm Beach and its dramatically reinvented flagship in Boca Raton’s Mizner Park. The trendy Asian-themed restaurant will carry a vibe (mural-splashed walls, dark bamboo furniture) and menu similar to its sisters. Think short-rib gyoza tacos, Wagyu beef and shrimp shumai dumplings, KFC chicken bao buns, sweet potato poke bowls, salads and entrees such as Pekin duck and whole North Atlantic lobster lo mein with garlic butter, sweet soy, red pepper, carrots and scallions.

Parlor Doughnuts
444 NE Seventh St., Fort Lauderdale; parlordoughnuts.com/fort-lauderdale-fl 

Set to open in August, this sweet newcomer to Flagler Village will offer signature layered doughnuts as well as vegan, gluten-free and keto-friendly options that feature a cake-like texture. There will also be a full coffee bar, plus special Pawler Dog Doughnuts available for your furry friends. The decor will mix modern with vintage Americana, evoking “parlor” rooms of 1900s Victorian homes. This marks Parlor Doughnuts’ first foray into Broward County, with future plans to open three more locations in the region.

Crema Gourmet Espresso Bar 

222 Commercial Blvd., Lauderdale-by-the-Sea; cremagourmet.com 

Just a few steps from the beach in L-B-T-S, Crema is opening a 2,000-square-foot space with what they describe as an “industrial cafe-bistro vibe” in the next two or three months. Boasting locations throughout South Florida, Crema serves housemade breakfast fare, pressed juices, pastas, handcrafted sandwiches, salads, wine and beer. Its most popular dishes include the Open Face Breakfast Sandwich, Chicken Club Sandwich and Salmon Bowl.

Gabriella’s Modern Italian

40 NE Seventh Ave., Suite 160, Delray Beach; gabriellasfl.com

This new eatery just off buzzy-busy East Atlantic Boulevard is an offshoot of Gabriella’s Italian Steakhouse in downtown Red Bank, New Jersey. The Delray Beach version is expected to open this fall, according to a news release. The dinner menu in The Garden State original includes raw and chilled seafood, starters such as Shrimp Arrabiata and Truffle Ricotta, pastas, steaks and desserts ranging from Affogato Granita to Bombalonis.

Through The Vine
444 NE Seventh St., Suite 1A, Fort Lauderdale; Instagram.com/throughthevineftl 

This wine bar plans to debut in Fort Lauderdale’s Flagler Village, nestled at EON Squared apartments, sometime this winter. In addition to the vino — curated by sommelier Jason Javens — oenophiles will be able to enjoy a menu of shareable plates and gourmet tapas with highlights such as charcuterie boards, Sweet Figs Truffle Honey Burrata Cheese Flatbread, Bloody Mary Oyster Shooters, and Watermelon and Cucumber Ceviche. The project is from a triumvirate of entrepreneurs and hospitality execs: Troy Cabrera, Isaac Benharoche and Eli Goldshtein.

Cannoli Kitchen Pizza

9180 Glades Road, Boca Raton; cannolikitchen.com

This pizzeria is expanding with locations coming to Boca Raton in October, then to Coral Springs and Coconut Creek in the second half of 2025. But that’s not all: The Boca Raton-based company that started in 1996 has its eyes on expansion to Orlando, as well as outside Florida to Alabama, Michigan and Georgia. “It’s rare to cultivate a restaurant brand with a mom-and-pop vibe that’s consistent across multiple locations, but that’s exactly what we are doing with this pizza franchise,” company president Austin Titus said. South Florida currently has four Cannoli Kitchen Pizza eateries: in Boca Raton, Pompano Beach, Fort Lauderdale and Deerfield Beach.

Man Ray
522 Lucerne Ave., Lake Worth Beach; Sub-Culture.org

Named after the iconic painter and photographer subversive who straddled two art movements — Dada and Surrealism — this restaurant is expected to open later this year on Lucerne Avenue in downtown Lake Worth Beach, replacing the former C.W.S. Bar + Kitchen. Billed as a spinoff of Dada in Delray Beach, the eclectic sit-down comes from Palm Beach restaurant impresario Rodney Mayo (Kapow!, Sassafras, Hullaballoo, the recently opened El Segundo) and features no menu yet.

Pura Vida
6 S. Ocean Blvd., Delray Beach; puravidamiami.com

This Miami-based, health-conscious chain is quickly expanding throughout SoFlo with a particular focus on Palm Beach County. The new Pura Vida Delray Beach will overlook the ocean when the 4,000 square-foot space opens on Sept. 5. Founded by Omer and Jennifer Horev in 2012, the fast-casual keeps an eye on food allergies and dietary restrictions, offering dishes such as pasture-raised egg sandwiches, salads, raw acai bowls, wraps and gluten-free vegan sweets. “Our aim has always been to foster spaces where individuals can come together to enjoy not just great food, but a lifestyle centered around health and wellness,” Omer Horev says. There are already 26 eateries.

3Natives
Multiple locations; 3Natives.com

This South Florida-blended franchise is on a tear, with plans to debut multiple outposts later this summer in Broward and Palm Beach counties. The fast-casual smoothie and acai-bowl bar, started by Tequesta’s Anthony Bambino in 2013, has already opened 10 locations, most recently on Fort Lauderdale’s 17th Street Causeway (April 24) and Boynton Beach’s Jog Road (March 27). Locations on the way, per the 3Natives website, include: Coral Springs (1211 N. University Drive), Weston (292 Indian Trace, Suite 2), Lake Worth Beach (8764 Lantana Road, Suite B-114) and Loxahatchee (5070 Seminole Pratt Whitney Road). The juicery has eight signature acai bowls, from the Estes Bowl (granola, peanut butter, strawberry, green apple) to the Tequesta Dragon (dragonfruit, blueberry, raspberry), along with salads, wraps, bagels and avocado toast.

Bondi Sushi
3333 N. Federal Highway, Oakland Park; BondiSushi.com

This beachy, Big Apple-born, sushi-bar chain is expanding with its first Broward outpost, which expects to debut this summer at Oaklyn, a new sky-high tower giving Oakland Park a jolt of big-city appeal. The 2,100-square-foot kitchen comes from founder-partners David Hess, Aiden Carty and Justin Hauser. The dining room will be distinguished by a Japanese-style cocktail bar and a sweets shop called Icebergs, which will serve Japanese ice cream, rice-cake desserts, sodas and candy. Bondi, which also operates a Miami Beach outpost, will serve king salmon and yellowtail jalapeno sashimi, 12 kinds of handrolls (from lobster and toro to A5 Wagyu and truffle avocado), 14 types of nigiri (sea scallop, seared albacore), crispy rice and shishito pepper appetizers.

Tommy Bahama Marlin Bar

1840 Sawgrass Mills Circle, No. 4100, Sunrise; TommyBahama.com

This tropical-chic restaurant-retail mashup known for serving ahi poke bowls next to Polo shirts will debut at Sawgrass Mills mall in 2025, a Marlin Bar spokesperson told the South Florida Sun Sentinel. In South Florida, it will join Tommy Bahama restaurant/Marlin Bar outposts in Dania Beach, Fort Lauderdale, Palm Beach Gardens and Jupiter. At 8,500 square feet, the new Marlin Bar will be accented with tropical-print wallpaper, display men’s and women’s swimwear, sportswear and home decor, and include an outdoor patio. The shareable menu has a similar dash of island flavor, with entrees of coconut shrimp, blackened Mahi-mahi tacos, Kona coffee-crusted ribeye, grilled chicken and mango salad and, for dessert, piña colada cake.

Embarcadero 41
350 SE Second St., Suite 2, Fort Lauderdale; embarcadero41.us 

Expected to open in December, Embarcadero 41 — also called E41 — is the creation of the Vidal family, who came here from Peru in 2018 and created the boutique eatery brand that serves a menu mix of Peruvian fusion and Nikkei cuisine. Husband-and-wife dynamic duo Jorge (who worked with brewer SABMiller for 24 years) and Patricia, along with daughter Rafaella and son Rodrigo, opened their first restaurant in Sunrise in 2020 and now have three other locations: in Pembroke Pines, Coral Springs and Boca Raton. The menu includes ceviche and tiraditos; hot and cold appetizers such as pulpo anticuchero (octopus), conchitas a la Parmesana; rice and risottos, pastas, makis (sushi) and chef’s specials. This new location will have a full indoor-outdoor bar with a menu of signature cocktails, some made with pisco and Peruvian ingredients, and a wide and exclusive wine list. The new E41 will have three distinct areas — dining room, lounge bar and terrace — encompassing 3,600 square feet to accommodate 150 patrons.

Tropical Smokehouse

524 W. Atlantic Ave., Delray Beach; EatTropical.com

“Florida-style barbecue,” what 2023 James Beard semifinalist chef Rick Mace dubs his marriage of smoked meats and SoFlo soul, is expanding south to Delray Beach. Sometime later this year, Tropical will open on West Atlantic Avenue inside a mural-splashed building recently occupied by cocktail hub Pour & Famous. It’ll technically be the third smokehouse from Mace and business partner Jason Lakow, who opened their flagship West Palm Beach pit-stop in 2021 and a smaller fast-casual spinoff, Tropical BBQ Market, two years later. By all accounts, the menu will mirror the original, which serves low-and-slow, mojo-spiced pork shoulder and jerk turkey breast, medianoche hot dogs, DemKota prime brisket, barbecued jackfruit, and black bean and plantain rice bowls. The 800-square-foot building includes an expansive wraparound patio.

Ah-Beetz New Haven Pizza
Multiple locations; Ah-Beetz.com

Ah-beetz, for the uninformed, is the only proper way to pronounce “apizza” in New Haven, Connecticut — locals say it loudly and emphatically, like “achoo!” — which should tell you something about the authenticity of the pies served there. After debuting in Delray Beach in 2022 and in West Palm Beach in June, the pizzeria is adding two more franchises, which will bow in Royal Palm Beach (11051 Southern Blvd.) and in Lake Park (9475 A1A Alternate). Founded by Kassondra Frantz and Nick Laudano Jr., the restaurant touts Connecticut favorites such as white clam ah-beetz, “mootz” (or mozzarella) pies with toppings, plus calzones, wings, salads and grinders.

Ocean Prime
171 Las Olas Circle, Fort Lauderdale; Ocean-Prime.com

This upscale surf-and-turf chain already has a mighty presence across 17 major cities, and now the steakhouse plans to open its latest sit-down on Las Olas Marina in spring 2025. At 15,000 square feet, the eatery from Ohio hospitality outfit Cameron Mitchell Restaurants will devote half its 400 seats for patio dining. It will be perched beside the Las Olas Bridge, and diners may use the marina’s 68 public boat slips for access, chief operating officer David Miller says in a statement. “Our fifth Ocean Prime location in Florida marks another significant milestone in our expansion in the state,” Miller says. Ocean Prime — which also has outposts in Tampa, Orlando, Naples and Sarasota — will offer oysters on the half-shell, Dutch Harbor King Crab legs and chilled whole Maine lobster on ice, sushi rolls, lobster bisque soup and, for entrees, sea scallops and blackened snapper with corn spoon bread and Swiss chard in a corn emulsion. Carnivores, meanwhile, can carve into filets, New York strips and ribeyes with optional Bearnaise sauce, black truffle butter and bleu cheese crust, along with Berkshire pork in a sherry reduction and double-bone lamb chops in roasted garlic-thyme jus. The menu also includes cocktails and brunch.

Howl at the Moon
600 SE Second Court, Fort Lauderdale; 754-356-4695; HowlattheMoon.com

In a bygone Fort Lauderdale party era, dueling-piano bars tickled the ivories into the wee hours of the morning at Beach Place. Now one of those singalong nightspots, Howl at the Moon, is staging a comeback with a 5,000-square-foot venue off Las Olas Boulevard, behind Big City Tavern. It is slated to open in October. As with the other 12 national locations, this new piano-bar will sling cocktails, shots and beers, no doubt to loosen your tongue for belting out “Don’t Stop Believin’” for the 50th time. Meanwhile, performers will face each other across black baby-grand pianos, taking song requests for tips while inviting customers onstage.

Mister O1 Extraordinary Pizza

1 Main St., Miramar; mistero1.com

Renato Viola’s pizzeria is expected to open this fall at the new Manor at Miramar, an eight-story, mixed-use development right in the heart of the southern Broward County city. Known for star-shaped, Neapolitan-style pizzas, Mister O1 has multiple South Florida locations, including in Boca Raton, Fort Lauderdale, Pembroke Pines, Aventura and South Beach.

The South Florida Sun Sentinel typically highlights restaurant inspections conducted by the Florida Department of Business and Professional Regulation in Broward and Palm Beach counties. We cull through inspections that happen weekly and spotlight places ordered shut for “high-priority violations,” such as improper food temperatures or dead cockroaches.

Any restaurant that fails a state inspection must stay closed until it passes a follow-up. If you spotted a possible violation and wish to file a complaint, contact Florida DBPR. (But please don’t contact us: The Sun Sentinel doesn’t inspect restaurants.)

BROWARD COUNTY

Diner by the Sea
215 Commercial Blvd., Lauderdale-by-the-Sea

Ordered shut: Aug. 2-3; reopened Aug. 7

Why: 14 violations (three high-priority), including about 44 rodent droppings in kitchen areas such as “under microwave on shelf,” “on prep table under and behind steam table” and “on top of dish washing machine.”

Three dead roaches were found “under triple sink,” “next to stove in kitchen” and “on shelf at front counter.”

Other violations included:

• Floor soiled/has accumulation of debris “behind stove in prep room”
• “Standing water on floor behind ice machine”
• “Accumulation of debris on exterior of warewashing machine”

A stop sale was ordered for commercially processed, reduced-oxygen packaged fish. The reason: It had “a label indicating that it is to remain frozen until time of use [but was] no longer frozen and not removed from reduced oxygen package.”

The diner remained closed the next day when a follow-up inspection found eight violations (including one high-priority). It reopened after a third inspection found six violations (four intermediate and two basic), but a follow-up inspection is required.

Stoner’s Pizza Joint
1509 E. Las Olas Blvd., Fort Lauderdale

Ordered shut: July 31 and Aug. 1-2; reopened Aug. 2

Why: 11 violations (two high-priority), including about 13 rodent droppings in an exterior storage unit that “is separate from kitchen and contains a reach-in cooler, reach-in freezer” and pizza boxes, as well as “in hallway leading to triple sink under dunnage racks containing preformed pizza boxes.”

About 10 live flies were seen “in hallway leading to dry storage containing triple sink” and “in kitchen between hand wash sink and flip-top cooler at cook line.” The inspection also found an “accumulation of dead flies on fly sticky trap in kitchen below cook line hand wash sink.”

Other violations included:

• “Standing water  in bottom of reach-in-cooler”
•  “Standing water on floor in front of flip-top cooler”
• “Objectionable odor in hallway with bathroom leading [to] storage room with triple sink”

The pizza place remained closed after a next-day inspection found eight violations (two high-priority). A third inspection found six violations, forcing the state to shut Stoner’s again, but it was allowed to reopen later that day after a fourth inspection found five basic violations.

Kasa Champet Restaurant & Lounge
7920 Pines Blvd., Pembroke Pines

Ordered shut: Aug. 1; reopened Aug. 2

Why: 10 violations (five high-priority), including two live roaches “on ceiling in back room, next to kitchen” and one dead roach “on wall above employee rights poster.” One live fly was seen in the “to-go cashier area away from kitchen.”

Stop sales were ordered for cooked chicken, cooked sausage and shredded lettuce due to “temperature abuse.” The state also found marinade stored in a large bucket left uncovered in a two-door lowboy cooler.

A follow-up inspection the next day found no violations, so Kasa Champet was allowed to reopen.

Mangia & Bevi Pizzeria Napoletana 
2378 Weston Road, Weston

Ordered shut: July 29-30; reopened July 31

Why: 14 violations (eight high-priority), including six live roaches seen “on storage rack in the dishwasher/prepping area in kitchen.”

The state found food storage issues, including a box of oil “stored directly on floor” and “raw beef (not commercially packaged) stored above box of cheese.” And stop sales due to “temperature abuse” were ordered for ham, grilled peppers, sausage, Brussels sprouts and tomato sauce.

Also reported: An “employee handled soiled dishes then proceeded to cut cheese without washing hands.”

The restaurant remained closed the next day when a second inspection found three violations (two high-priority). After a third inspection, the pizza place was allowed to reopen with two violations (one high-priority and one intermediate).

Lutong Pinoy 2
9131 Pembroke Road, Pembroke Pines

Ordered shut: July 29; reopened July 30

Why: 12 violations (two high-priority), including “water and sewage backing up from all floor drains throughout kitchen,” with employees “stepping and walking through sewage water.”

The inspection found “raw shell eggs stored over cooked rice in walk-in cooler,” “containers with cooking oil stored on kitchen floor” and “various food items stored on walk-in freezer floor.” Additionally, an “operator” was seen washing and rinsing food containers and utensils without proper sanitizing process.

Other violations included:

• “Accumulation of black mold-like substance buildup” on air-conditioning vents and ceiling tiles throughout kitchen, as well as on a can opener blade
• “Accumulation of brown-like substance buildup on can opener holster”

The restaurant was allowed to reopen after a next-day inspection found three basic violations.

PALM BEACH COUNTY

Island’s Roti Delight
1480 S. Military Trail, West Palm Beach

Ordered shut: July 31; reopened Aug. 2

Why: Three violations (two high-priority), including about 26 roaches in the kitchen crawling “around water heater,” “on wall behind triple sink,” “on wall behind prep table” and “out of paper towel dispenser.”

Additionally, more than 100 dead roaches were found throughout the restaurant.

The inspection also found “portioned bags of raw chicken stored over raw goat” in a reach-in freezer.

Island’s reopened two days later when a follow-up inspection found no violations.

IHOP
1503 Belvedere Road, West Palm Beach

Ordered shut: Aug. 1; reopened Aug. 2

Why: Five violations (all high-priority), including about 11 rodent droppings in kitchen areas such as “on floor next to walk-in cooler,” “on floor under dish machine,” “on floor in dry storage area” and “on floor at expo line.”

The report also noted the presence of “rodent nesting materials,” including “chewed/gathered insulation/debris in kitchen behind water heater.”

An employee was seen cracking raw shell eggs and then handling a clean plate to serve a cooked omelet without washing hands.

Other violations included:

• “Portioned bags of raw chicken stored over portioned bags of raw shrimp” in a freezer
• Raw shell eggs/liquid eggs with no time mark at the cook line

IHOP reopened the next day after a follow-up inspection found no violations.

Tacos Al Carbon Bar & Grill
2161 Palm Beach Lakes Blvd., West Palm Beach

Ordered shut: Aug. 1; reopened Aug. 2

Why: Nine violations (eight high-priority), including about 30 rodent droppings around the kitchen — “on shelves over prep table/sink,” “in prep sink,” “on floor in prep area,” in “dry storage area on top of single-service article boxes,” “on top of food storage containers/shelves to left of microwave,” “on floor in liquor storage area” and “on floor around ice machine.”

According to the report, an employee “handled soiled dishes while carrying to dish area and then returned to cook line and began preparing food without washing hands.” The state also noted the presence of “raw chicken stored over cooked beans” in a reach-in cooler and “portioned raw chicken stored over raw fish” in a reach-in freezer.

Food temperature issues included the restaurant’s cooked seafood soup and cooked tomatoes “being cooled by nonapproved method.” Additionally, stop sales were ordered for its raw beef, raw chicken, cooked beans and cut tomatoes.

A next-day inspection found no violations and the restaurant reopened.

Quates Mexican Restaurant II
9858 Clint Moore Road, Suite 134, Boca Raton

Ordered shut: July 31; reopened Aug. 1

Why: Six violations (one high-priority), including about 34 roaches in the dining room “on underside of table at beverage station,” “on ground at beverage station” and “on electrical cord behind beverage station”; in the ware washing area “in between wall and triple sink” and “on wall above triple sink”; and in the kitchen “on wall in linen washing area,” “on ground under flat top on cook line” and inside “wheel of two-door low-top cooler on cook line,” among other areas.

About 13 dead roaches were found “on dining room table,” “on shelf at beverage station in dining room,” “on ground in linen washing area in kitchen,” “on shelf in liquor storage room” and “inside of control device at bar.”

The inspection also found stained/soiled cutting boards with cut marks that are no longer cleanable.

Quates was able to reopen after a next-day inspection found four violations (three intermediate, one basic); a follow-up inspection is required.

China Lane Restaurant
6619 Boynton Beach Blvd., Boynton Beach

Ordered shut: July 29; reopened July 30

Why: Nine violations (five high-priority), including about 12 rodent droppings in the kitchen “on top of dish machine” and “on ground under dish shelf in ware washing area.”

Also in the kitchen, the inspection found about 14 live and four dead roaches, in areas such as “on prep table holding rice warmers in front of cook line,” “on right-side rice warmer in front of cook line,” “on underside of shelving above cook line flip-tops” and “on shelf under steam table on cook line.”

Other violations included:

• “Raw beef stored above ready-to-eat green beans in two-door glass slider on cook line”
• “Printed menus used to line pan of green beans in direct contact”
• “Bin containing prescription medication/medications stored on shelf above cook line with single-service items”

The restaurant reopened the next day after a follow-up inspection found one basic violation.

Gabriel’s Cafe & Grill
12793 W. Forest Hill Blvd., Suite G, Wellington

Ordered shut: July 29; reopened July 30

Why: Four violations (all high-priority), including about 25 rodent droppings “under dry storage shelf near prep area,” “on shelf where container of nuts are stored in dry storage area” and “under table beside dishwasher in kitchen.”

The inspection found food temperature issues with the restaurant’s whipped butter, cheese, chocolate milk and whole milk, and a stop sale was ordered for the pico de gallo salsa.

A dishwasher was seen handling dirty dishes then clean dishes without changing gloves or washing hands.

Gabriel’s was allowed to reopen after a next-day inspection visit found two high-priority violations. Another follow-up inspection is required.

Corn and tomatoes, tomatoes and corn — peak summer eating is splendidly simple.

Such pristine flavors need no more than a drizzle of great olive oil, a sprinkle of coarse salt and a few grinds of black pepper. Toss in crisp cucumbers and you’ve got a speedy side dish; add a hunk of rustic bread and turn this into a satisfying hot weather meal. To bulk things up, add a sprinkle of crumbled bacon or sliced grilled chicken. Looking for a vegetarian option? Try toasted bread cheese, or juustoleipä.

Pronounced “yoo-stoh-lei-pah,” bread cheese originated in Finland and is traditionally made with goat or reindeer milk. The Midwestern version, crafted from cow’s milk, is being produced in Wisconsin and Minnesota. The process presses together cheese curds, similar in texture to feta, into the shape of a thick slice of bread. It’s then baked so the natural milk sugars form a light caramel crust. The cheese “squeaks” when eaten fresh, but when roasted or griddled, it turns lush and velvety within its crisp exterior. Griddled cubes of bread cheese add more flavor, texture and depth than croutons to any salad, especially the classic panzanella, Caesar or Italian insalata estiva.

The only trick to this salad is choosing veggies at their peak. Our sweet local corn, coming into farmers markets and co-ops, is so deliciously fresh, I hardly ever bother to cook it. Rather, I just cut the kernels straight from the cob and toss them with tart-sweet cherry tomatoes. The griddled cubes of bread cheese are added while still hot and soften the corn and tomatoes while heightening their flavors.

Finally, cucumbers give this medley a crisp, cooling finish. Liberally seasoned with plenty of garden herbs — go heavy on the basil — and a pinch of red pepper for heat, this salad anchors our summer meals.

Peak Summer Corn, Cherry Tomato and Bread Cheese Salad

Serves 2 to 4 but is easily doubled.

Be sure to use the freshest corn and tomatoes and don’t skimp on the oil. Feel free to swap out the cheese for crumbled bacon, grilled corn or steak. Don’t hold back on the fresh herbs, especially basil. From Beth Dooley.

• 2 c. very fresh corn kernels, from 2 to 3 ears of corn
• 2 c. halved cherry tomatoes
• 1/2 c. thinly sliced red onion
• 4 tbsp. extra-virgin olive oil
• 12 oz. bread cheese, cut into 1-in. cubes
• 1 tbsp. fresh lemon juice, or more to taste
• 1 small cucumber, cut into half-moons
• 1/2 c. chopped fresh basil, more for garnish
• Salt and freshly ground black pepper, to taste

Directions

In a large bowl, toss together the corn, tomatoes and onion and set aside.

Film a medium skillet with the oil and set over medium heat. Add the cubed bread cheese and cook, turning, to toast them on all sides, about 3 to 4 minutes. Remove from heat and transfer the cheese cubes and oil into the bowl with the tomatoes and corn and toss together along with the lemon juice. Add the cucumbers and basil and season with salt and pepper to taste. Garnish with more basil before serving.

©2024 StarTribune. Visit at startribune.com. Distributed by Tribune Content Agency, LLC.

I recently returned from our annual family reunion in West Dennis, Mass., on Cape Cod. While trips to the beach and the bakery and boutiques, nighttime card games and watching old reel-to-reel movies were on the agenda, the weeklong gathering — as always — was for the most part dedicated to one thing: food. (And lots of hugs and laughs, too.)

We start organizing more than a month in advance, with elder sister (and dessert queen) Charlene gathering suggestions of what we can cook up to feed the group, sometimes as many as 20 or more. Naturally, lobsters and steamers from a local supermarket are at the top of the list, as well as take-out fried clams from Kream n’ Kone.

For a few years now, I have made my easy-peasy ribs on the grill and peel-and-eat shrimp (both recipes below), and picked up some clam chowder from Capt. Parker’s, a favorite on Cape Cod. (There’s a recipe for it on the Food Network’s website). Charlene made yummy personal pan pizzas; her popular Hershey’s “Perfectly Chocolate” Chocolate Cake, sans frosting, for snacking; and Taste of Home’s Strawberry Rhubarb Coffee Cake using the vegetable (it’s not a fruit) from her New Hampshire garden. Middle sister Jay made her Chocolate Peanut Butter Candy (recipe below), grilled burgers and dogs, and filled out most of the menus with salads and appetizers and sides.

But this summer, responsibility for the evening meals that used to fall solely to the three sisters was shared by the next generation: 24-year-old Emilie made yummy Mexican Shrimp Ceviche and carnitas, and 27-year-old Lexi made a whopping batch of our favorite tuna casserole (even a gluten-free pan for cousins Anne and Jen). We’re passing the torch, and the livin’ is easy.

Someone in the family can’t cook? We tell ’em to make reservations.

Peel ‘n’ Eat Shrimp (with Mustard Sauce)

I sought out this recipe after falling in love with these flavorful morsels at Jax Fish House in Denver, and found this one from Chef Dennis Littley online (askchefdennis.com). Serve them with a mustard sauce or cocktail sauce. The former is my favorite, however, so a recipe is included below.

Ingredients

• 1 pound (21-25 count) shrimp, shell on (frozen is OK; thaw first or boil longer)
• 12 ounces beer (any brand)
• 2 tablespoons Old Bay seasoning, plus 1 tablespoon more to sprinkle on before serving
• 1 tablespoon pickling spice (or make your own; find the ingredients online)
• 1 lemon, cut in half

Directions

Fill a 3-4 quart saucepan halfway with water. Add the beer, 2 tablespoons Old Bay, pickling spice and lemon halves with the juice squeezed into the water.

Bring the water to a boil; then add the shrimp. Cook for 2-4 minutes, depending on size of the shrimp. (If the pan is overcrowded, it could take longer. Let the water come back to a boil and let them cook for 1-2 minutes more. Frozen shrimp will take longer. A cooked shrimp should feel firm, not soft, and they will be pink, not gray.)

Drain shrimp in a colander and discard the lemon.

Cool in fridge and serve over ice with mustard sauce (below) and/or any cocktail sauce.

Mustard Sauce

The family loved this version, but there are hundreds of similar recipes online. Find the one that suits your tastes.

Ingredients

• 1 cup mayonnaise
• 4 teaspoons dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon half-and-half
• 1 teaspoon lemon juice
• 1/2 teaspoon sriracha
• dash salt

Directions

Whisk all ingredients together until smooth and chill.

Easy Grilled Ribs

I’ve been making these for years and they never fail to impress. And they are SO. DARNED. SIMPLE. Time: 3 1/2 hours, start to finish, but just 30 minutes or so of active cooking.

Ingredients

• 2 racks of St. Louis-style or baby back ribs (you will want leftovers, trust me)
• Any kind of BBQ rub seasoning (I like Emeril’s Rib Rub)
• Your favorite BBQ sauce (I use Sweet Baby Ray’s)

Directions

Set oven to 300 degrees. Wash and cut away excess fat from ribs. (I know that most recipes want you to remove the silver skin on the back side, but I never do.) Dry and season generously with Emeril’s or other rub. Wrap tightly in foil and place on cookie sheet. Cook at low heat for 3 hours or so. Carefully remove from foil and drop ribs onto grill. Char each side for a few minutes, then sauce and caramelize both sides. These will be falling off the bone so be careful when turning (use two grilling spatulas). Cut through rib sections and serve with extra sauce.

Ice Cream Cake

Time: 10 minutes to put together, 2 hours or more to freeze. Serves 10-12 (or more). Source: It’s all over Pinterest; my niece Lee found it.

Ingredients

• 2, 12-pack boxes of ice cream sandwiches (not sugar-free)
• 2 8-ounce containers whipped topping, thawed
• 1 12-ounce jar caramel sauce
• 1 12-ounce jar hot fudge sauce
• Sprinkles, chopped nuts, candy to garnish (optional)

Directions

Layer the chocolate ice cream sandwiches on the bottom of a 13×9 pan or glass dish. (You may have little pieces left over to snack on.)

Top the sandwiches with 1 container whipped topping. Pour the caramel and hot fudge sauce (you may have to heat them for a few minutes in hot water to get them to pour) on top. Then add another layer of ice cream sandwiches, and the second container of whipped topping. Top it all off with colorful sprinkles, chopped nuts or candies like M&Ms. You can also save some of the sauces to drizzle on top. (There are too many variations to list here; go wild!)

Freeze for at least two hours.

Note: I used Smucker’s caramel and hot fudge. You can use the company’s sundae syrup in a squeeze bottle instead — just 12 ounces of it though — but the cake pieces will be a bit runnier.)

Chocolate Peanut Butter Bars

Source: Sister Jay, who got it more than 40 years ago from her mother-in-law.

Ingredients

• 1 cup peanut butter (not reduced fat)
• 1 1/3 sticks softened butter
• 3 1/2 cups crushed graham crackers
• 1 cup confectioner’s sugar
• 1 can sweetened condensed milk
• 12-ounce package semi-sweet chocolate morsels

Directions

Mix the peanut butter, butter, graham crackers and confectioner’s sugar together in a bowl. Place into 9×13 pan and press down firmly. In a separate bowl, mix the sweetened condensed milk and chocolate morsels. Place in a microwave and melt slowly so chocolate doesn’t burn. Whisk together and pour over base before it cools. Refrigerate until set. Take out about 30 minutes before serving to cut into small squares. Stores in fridge for weeks.

WHAT: Are you one of those foodies who salivate watching Gordon Ramsay’s “Hell’s Kitchen,” thinking to yourself the whole time: “Why isn’t taste-a-vision a thing yet? It’s the 21st century, gosh darnit!”

Well, we can’t do anything about that (nada when we tried hooking up a 3D printer to Apple Vision Pro). But Paul Niedermann, The Jupiter Grill’s executive chef, can.

Niedermann won Season 9 of the TV cooking competition in 2011. And now — for one night only — he’s going to replicate the star-making meal that moved him to the front burner.

“I’m psyched to be able to recreate the Final Menu that catapulted my career,” Niedermann said. “Diners will get to enjoy each course that I presented to judges during that fateful season and experience exactly what they did.”

Added Dave Magrogan, CEO and founder of The Jupiter Grill: “We are much more than just a destination for fine dining. Exclusive events such as chef Niedermann’s ‘Hell’s Kitchen’ Final Meal illustrate our commitment to connecting with our community. We invite everyone to come visit us!”

WHEN: The event starts at 7 p.m. Thursday, Sept. 19.

WHERE: The Jupiter Grill is located at 149 Soundings Ave., inside Jupiter’s Harbourside Place.

THE MENU: The four-course dinner will have wine pairings as well.

• Olive Oil Poached Shrimp featuring jalapeño, red onion, roasted garlic, lemon and herbs, paired with Maschio dei Cavalieri Prosecco from Valdobbiadene, Italy
• Pan-Roasted Diver Scallops with corn emulsion, pickled bell pepper salad and smoked paprika aioli paired with Grgich Hills Fumé Blanc from Napa Valley, California
• Beef Wellington served with Yukon potato puree, roasted carrots, sauce bordelaise and paired with E. Guigal, Crozes-Hermitage from France
• Banana Polenta Cake topped with dark chocolate ganache, honey roasted peanuts and vanilla bean gelato and paired with Jackson-Triggs Vidal Icewine, “Reserve” from Niagara Peninsula, Canada

COST: Tickets are $125; reservations are required, limited and only accepted by calling 561-768-9582.

INFORMATION: Visit thejupitergrill.com/hellskitchendinner.

One of the best parts of a weekend getaway at the beach is in the “away” part — with sand and sea between your toes.

Not so fun is having to actually pull on a pair of shorts and a T-shirt to go and get something to eat with that first cup of java from your vacation rental’s Keurig coffee maker.

Which is why when I head out of town for the weekend, I pack something that is both super easy to make the night before we head out of town and travels well for breakfast the next morning.

Prepackaged cereal bars or a box of Cheerios would hit the spot, of course, but doesn’t a slice of homemade coffee cake with ribbons of cinnamon streusel sound better to kick off a lazy first day of vacation?

This seasonal recipe featuring plump and juicy blueberries and a crumbly, streusel topping only takes about an hour start to finish, and is packed with flavor. It’s enriched with both butter and sour cream, giving rise to a super-tender crumb that’s a perfect counterpoint to the crunchy brown sugar crumb on top.

It’s always a good idea to pick any remaining stems off the berries after swishing them around in a bowl of cold water to wash off any dirt or pesticides (they’re tough). You will want to pick out any green or reddish berries too —they’re not ripe.

I used full-fat sour cream, but light sour cream works, too. If you’re not wild about cinnamon, feel free to adjust it according to taste or omit it all together.

Coffee cake can be stored at room temperature for two or three days, or up to a week in the fridge either in a covered container or wrapped in plastic wrap.

Blueberry Crumble Coffee Cake

PG tested

For streusel topping

• 6 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour, spooned into measuring cup and leveled-off
• 4 tablespoons unsalted butter, cold, cut into 1/2 -inch chunks

For the cake

• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Zest and juice from 1 1/2 lemon
• 2/3 cup full-fat sour cream
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Generous pinch of kosher salt
• 1 1/2 cups fresh blueberries (about 1 8-ounce container)
• Confectioners’ sugar, optional, for garnish

Preheat the oven to 350 degrees. Butter and flour a 9-inch round baking pan. (I used a springform pan.)

Prepare streusel: Combine brown sugar, cinnamon, nutmeg and salt in a bowl. Add flour, then cut the butter in using a pastry blender or crisscrossing two knives, until crumbly. (I finish with my fingers.) Set aside while you prepare the bake batter.

Prepare cake: Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4-5 minutes, or until light and creamy.

Reduce the speed to low and add the eggs one at a time until combined. Add vanilla, lemon zest and juice and sour cream. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.

With the mixer on low speed, add the flour mixture to the batter and mix until just combined. Using a spatula, gently fold in the blueberries, making sure batter is completely mixed.

Spoon the batter into the prepared pan and evenly spread it out with the back of a spoon. Use your fingers to crumble the topping evenly over the batter.

Bake for 40-50 minutes, until a cake tester or toothpick comes out clean. Cool completely before serving. If desired, sprinkle the top with a little confectioners’ sugar.

— adapted from barefootcontessa.com

©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.