Best Sushi - 2010
Check out most sushi bars these days and you'll find nothing but overfished tuna, color-enhanced salmon, and farm-raised tiger shrimp. But not at Sushi Simon, a Boynton Beach sushi joint that rises above the typical roll. The romantic eatery features a handwritten specials menu that changes every day with what's fresh. Just grab a lychee martini or an ice-cold Sapporo and then plunge right in. Try the local mutton snapper, a firm, white-fleshed fish that's hauled right off the docks nearby; the chefs here turn it into elaborate usuzukuri, paper-thin slices arranged to resemble some exotic flower. Then there's Boston fluke, which gets seared with a hand torch and slipped into a pond of citrusy ponzu. Everything is impeccably fresh, from prized cuts of fatty o-toro to wild-caught salmon the color of a Florida sunset. And the staff is warm, inviting, and, best of all, knowledgeable.