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The streets of Hollywood are lively and strange. Blue notes fill the air near the sushi bar and spill into red and gold Spanish guitar chords emanating from the cake and coffee place, and those chords are flecked with icy metallics from a juke joint a few doors down. The devil's triangle formed by Harrison Street, Hollywood Boulevard, and Young Circle is also one of very few places in South Florida where the races of men have made a temporary, easy truce; there are as many black faces as white and brown on the sidewalks and in the clubs; it's Saturday night, and even bred-in-the-bone hostility needs a vacation. Hollywood has the feel of a real city even in its growing pains. There's fairly high turnover here sloppy restaurants get shuttered after a year or two, ice cream shops melt down, bad retail concepts meet bad ends. Even so, you can eat Peruvian, Transylvanian, Turkish, Spanish, Thai, Chinese, Japanese, Cuban, Italian, sushi, Irish, Caribbean, Brazilian, Mexican, French, Argentine, international, and cheap American steaks in these few blocks. There are wine galleries and beer halls, martini bars and donut shops, smoothies, saloons, pubs, lounges, cafés, luncheonettes, pizza parlors and gelato.
Into this fray sashays the Boulevard: An American Bistro. Cuban-American chef/owner Jorge Varona and his brother Jean-Paul, who handles the wine, have set up their eatery, open about a year now, facing Coyotes Bar, on the Hollywood Boulevard side of the Ramada Inn. No two venues could make stranger bedfellows. At Coyotes, every hour is happy hour, whether it's three-for-one well drinks or two-for-one margaritas or in-the-biz discounts for local waitrons; the Boulevard has a serious wine list and bistro dishes laced with truffle oil. I don't mean to make Varona's place sound snooty; it isn't. Both the menu and the service are easygoing; there's a small outdoor patio with its own bar and an interior filled with undulant velvet reds, like the inside of a guitar case. Prices are unbelievably affordable entrées start at $14 for the pasta dishes and don't range higher than $25 for the steak frites. The menu references Havana by way of N'Awlins by way of Paris: yucca fries and creole reductions, wild mushroom arancini, tuna tartare marinated in hot chili oil, andouille sausage and bayou shrimp, mojo mahi mahi. There are touches of Southwest and Far East in a shrimp Alfredo made with chipotles, teriyaki-marinated hanger steak salad, and Prince Edward Island mussels infused with ginger, red curry, and coconut milk. And then there's the "American" part of the name: Vegetarians can substitute a portabella mushroom for the hanger steak, and at lunch, you can order a turkey club or a burger. Plus, the Boulevard has all kinds of activities going on a wine dinner every third Thursday, tapas and beer tastings, happy hours, live music on the patio. It's the kind of neighborhood bistro most neighborhoods would kill for.
1926 Hollywood Blvd.
Hollywood, FL 33020
The global reach here isn't surprising when you know that Varona learned his trade from some major South Florida chefs. He worked at Pacific Time in South Beach with Jonathon Eismann, the guy who put pan-Asian on the map. Eismann fused Korean, Chinese, Thai, Vietnamese, and Indonesian cuisines into something eminently his own; he serves desserts made with borytris jelly and lavender cream. Varona also worked with Robin Haas at Chispa, where presumably some of Haas' magic with Latin-inspired infusions rubbed off, and with Mark Militello at Mark's. Along with these influences, he pours his Cuban heart into specials like a divine roast pork with mofongo served to celebrate the new year (Cubans traditionally pit-roast a pig at Christmas or New Year's) and has an interest in the highly spiced cuisines of the Creoles and the Caribs. When the Boulevard is really on, it turns "eclectic" electric.
And it's definitely on with an appetizer of grilled andouille sausage ($7), a dish that would make an excellent small meal on its own with a good glass of wine. It's served with "artisanal" bread brushed with butter and grilled, and I need to pause here a moment to say something about that bread. This same bread is served first thing with a dish of olive oil flecked with red pepper and a little mound of sharp, shredded cheese, which is very nice, but the bread is so delicious that it really needs no complement. It's a delicate, nutty, faintly sourdough crumb with a crackling crust, and it's addictive. You'll want to eat the whole basket, and it'll surely spoil your appetite.
Cubans, of course, are known for the way they incorporate starches into a meal, and this is reflected too in an "appetizer" of truffled cheese fries ($7), which arrive on a plate the size of a breakfast tray. Begin with the bread and the fries and believe me, you're done in. You can't stop eating these fries until not a single crisp shred of potato or drop of truffle oil or smidgen of provolone or pecorino is left. You'll have no room for the yucca and plantain mash and root vegetable ragu that come with your entrée, much less for a bite of penne pasta or wild mushroom risotto.