Ricks Reviews

  • Dining on the Drive…and Beyond

    Courtyard Café is kicking off March with some terrific dinner specials. This week they include chicken Francaise, peppered pork medallions, pan-seared salmon and a Southwester New York strip steak. 

  • Food: The World of Wine

    (Mirror) “Monty Python” alumnus John Cleese famously said, “Wine is wonderful stuff. But so many people are put off by the snobbery about it.”

  • Rick's Reviews: All the Colors of the Rainbow

    Le Dîner en Blanc, the secret dinner global phenomenon held it’s first Fort Lauderdale-based event, taking over Esplanade Park as nearly 750 guests, who started guessing of the clandestine location when they met at departure points throughout the Miami-Dade and Broward County, boarded buses, which all converged at the beautiful location just before dusk for the sole purpose of sharing a gourmet meal with good friends. 

  • Rick's Reviews: Brunch & Chocolate & Empanadas, oh my!

    Pelican Landing, 2301 SE 17th St., part of the Pier Sixty-Six Hotel & Marina, has introduced a revamped Sunday brunch with an unmatched intracoastal waterway view and live entertainment.

  • Rick's Reviews: Brunch Bunch

    It’s always news when there’s a new dining option in town, even more so when it’s a new opportunity on the Drive. The Grille on the Drive has been a popular dining and entertainment spot ever since it opened in the location that formerly housed Tropics.

  • Rick's Reviews: Celebrate New Year’s Eve At These Restaurants

    When it comes to New Year’s Eve, folks tend to fall into one of four categories

  • Rick's Reviews: Deli Delights at TooJay’s

    It’s no exaggeration to say that the opening of the Fort Lauderdale TooJay’s has been highly anticipated. Ever since ground it broke on the land formerly occupied by The Mason Jar, folks have been waiting for the grand opening sign. 

  • Rick's Reviews: Dining Out For Life

    The international organization Dining Out For Life (DOFL) began in 1991 as a direct response to the HIV/AIDS crisis that was gripping the nation. Participating restaurants commit to donating a minimum of 30 percent of their sales on the day of the event.  

  • Rick's Reviews: Easy Entertaining

    Make-ahead appetizers make cocktail parties a breeze! As the holidays draw near, there will be more and more opportunities to host, or attend cocktail parties.

  • Rick's Reviews: First Impressions & Second Chances

    My mother used to say, you never get a second chance to give a first impression. That’s certainly true when it comes to restaurants. I love Vietnamese food. When I was in Chicago, I lived next to Little Saigon and we’d head over for a fulfilling (and cheap) meal at least twice a week. 

  • Rick's Reviews: Golden Spoon Awards

    As SFGN celebrates another anniversary, it reminds me that the newspaper business is probably only slightly less volatile than the restaurant business. Both have numerous factors working against them, but those outstanding businesses not only manage to survive they thrive. 

  • Rick's Reviews: Hurray for Bombay

    I love Indian food, but most Indian restaurants are a disappointment. Either they’re too casual, or the service stinks or the food sucks. If I’m going to an Indian buffet my standards are a bit lower (as they are with any buffet) – if you want a greater variety or quantity, you’re going to sacrifice a bit in quality and service. 

  • Rick's Reviews: Le Diner en Blanc de Fort Lauderdale

    On June 3rd last year, “Le Diner en Blanc de Paris” marked its 30th anniversary. 

  • Rick's Reviews: Red Neck Holiday Cookin’

    It’s kind of difficult to celebrate our country these days when we have the idiot in chief threatening to start a war, trying to roll back LGBT and women’s rights and separating children from their parents and housing them in prison camps with inadequate medical care and substandard food. 

  • Rick's Reviews: Return to the Garden of Earthly Delights

    Is there any place more quintessentially old Wilton Manors than Eucalyptus Gardens? Let them renovate “Wilton Drive,” build new developments or have the umpteenth new business go into a space; the old hippie vibe of Eucalyptus Gardens keeps chugging along. For those who haven’t been there, this plot of land east of the train tracks and tucked behind the massive shopping center across from Wilton Station, plays host to a variety of shops and restaurants, each with its own distinctive personality. 

  • Rick's Reviews: Seafood Festival

    In last week’s column I reviewed one of my favorite new (well, new to me) seafood restaurants, Blue Moon Fish Co. (if you missed it you can find it and all of my past columns at SFGN.com/Food).

  • Rick's Reviews: South of the Border Part 1

    Almacen de Empanadas (literally the empanada warehouse) opened quietly before Stonewall Pride, adding some much-needed variety to the dining options along Wilton Drive. With nearly two dozen varieties from which to choose, you’re certain to find something to your taste. Among the savory options are, pastries stuffed with mac and cheese, cheese, onion and cheese, barbecue chicken, broccoli, blue cheese, spinach with eggs or feta, eggplant, mushrooms, ham and cheese and chorizo, among others. 

  • Rick's Reviews: Tables for Two

    Valentine’s Day is one of the busiest days of the year in the restaurant industry. Whether it’s a favorite place, or a chance to explore something new, plenty of couples will be making plans to dine out on Feb. 14. 

  • Rick's Reviews: Three New Burger Joints Open up in the Fort Lauderdale Area 

    Long ago in a galaxy not so far away, Wendy’s hamburger chain coined a catchphrase, “Where’s the beef?” that, as we now say, “went viral.” It became so popular that it was even used as the title of a porn film.

  • Rick's Reviews: Turkey Talk-How To Roast The Perfect Turkey

    (Column) Everyone has an opinion on how to make the perfect roast turkey. Do you roast it stuffed or unstuffed? Do you baste the bird with its own juices or butter? How long do you leave it in the oven? How long do you leave it sit after roasting before you carve it? Hopefully, we’ll answer all your questions in this column.