Best Of :: Food & Drink
The key to a good margarita is real tequila, about which plenty of amateurs don't know the first thing. Hint: If you think tequila looks like warm piss after a tennis match, just give up now. You're probably one of those folks who believe the best pizza is made by Domino's, in which case you shouldn't be drinking anyway. But if you understand that real tequila has to be made from only 100 percent blue agave cactus, then you know what it's supposed to taste like. Not only does Canyon use blue agave, but Canyon's patented recipe calls for a second variety of cactus, the prickly pear, in lieu of lime juice. Used to being questioned about their regionally recognized margarita, the waitress is quick to point out the purple-liquid-filled vat on the bar where Sauza Hornitos tequila infuses the peeled prickly pear fruit for 48 hours. The finished product, to which sour mix and triple sec have been added, is served frozen or on the rocks (the house's recommendation) in sleek martini glasses. We prefer it frozen, so that every icy, biting sip burns a trail down our throats. If you're looking for the typical margarita experience of washing down chips and salsa with gulps from quart-size glasses, this place is not for you. But if you're looking for a memorable margarita and don't mind spending around six bucks for one, saddle up and head down to Canyon.
Don't say we never did nothin' for ya. Because if we had half a brain or one selfish bone in our body, we'd stay mum about Spicy Jenny's. This tiny, three-table storefront eatery, just off Lake Worth's main drag, is one of those little-known places so unfathomably good that we should just shut up about it, because the only good that will come of publicizing the place is that it will be overrun with hordes of lunchtime drones. So, just briefly: chicken thighs in Veracruz peanut sauce tempered with red wine, served over carrots and white grapes; pork chops in soy-ginger sauce with mango salsa and mashed potatoes; spinach enchiladas suiza. And those are just a few of the daily lunch specials. None is more than $6, and all are comparable to dishes you'd pay three times that amount for at any restaurant with amenities (like, say, table service). You want more? The best Philly cheesesteak in town, bar none; huevos rancheros that will leave you forever unable to eat the tepid eggs served at most breakfast joints; ham-and-corn chowder that will make you wish for a nice 30-degree day and a stiff wind; and oh, forget it. We're off to Spicy Jenny's right now, before you unwashed masses tarnish the place forever.
OK, so it's not much of a chain -- yet. This pan-Latin eatery, a conceptual sibling to T.G.I. Friday's, has only two other locations nationwide. Still, more are planned, including two in South Florida, and they're so uniquely suited to our region that we have no problem looking forward to more. Like everyday life in multicultural South Florida, the Samba Room menu puts various Hispanic dishes side by side regardless of country of origin. Where else could you find a ropa vieja sandwich next to Colombian arepas -- with a corn salsa, no less? Or wash down xinxim (Brazilian stew) with a Cuba libre? Granted, the Samba Room, named for a Brazilian dance, takes some liberties by fusing Latin ingredients with Asian ones and palming some Caribbean ones off on unsuspecting Anglos. But all in all, the place is good fun, especially late in the evening when the furniture is cleared away, the dancing begins, and the Samba lives up to its name.
If the aroma of fresh-baked cookies wafting from the café's kitchen doesn't clue you in, allow us to do so: Proprietors Dennis Williams and Ken Rzab make their own. And they're not just tollhouse toadies, either, although the chocolate-chip yummies here are so popular the boys sell 'em by the dozen. This pair gets into the groove with sweets both simple (try the brownies) and sophisticated (sample the cappuccino-chocolate-chip layer cake). And as for the peanut butter cream pie, it straddles the line between delicious and, oh, how about rockin' good. Talk about rhythm -- the sweets here make your taste buds do the tango.
What do you do when confronted with a horny green iguana? Drink it, and fast -- otherwise the aged tequila in this innovative martini might lose its just-shaken chill. Then, once you're sufficiently warmed, take time to examine the rest of the offerings at this splendidly creative Tex-Mex joint. This eatery on trendy Clematis Street has chile-napped winners in such items as chicken breast mole and tenderloin of pork with pumpkin-seed sauce. And you can't dismiss even what would normally be incidentals (that is, chips and salsa) in another restaurant, because every piquant sauce here is made on the premises. Indeed while the mixed drinks tame even the prickliest Mexican-food fans, the fare peps 'em right back up again.
Granted, the name's a little strange, perhaps just a bit too weird to be taken seriously. And the sushi part can easily seem like a backup plan for non-Thai food lovers or for those disappointed in the pad Thai, for instance. And yes, the place doesn't look like much more than what it was before chef-owner Todd Boonya took over: a classic roadside diner. But once you're safely ensconced in a booth and served steaming tom yum soup, a brothy blend spiked with lime leaves, lemongrass, and chile peppers, you'll just have to trust your palate. This is fine Thai dining indeed. Mee krob is exceptional, neither greasy nor too sweet, and curries are supremely well balanced. Ask for your dish spicy and you'll get it that way, which makes Eddie Hills and Sushi Thai not only a pit stop for quick Asian fare but a cure for the common cold as well.