It's been four years since Mark Militello immigrated north from Miami Beach, bringing his stratospherically priced New World cuisine to the doorsteps of Broward's doctors and lawyers -- and the young men and women who love them. (The restaurant is a great place to spot nubile young model-types on the arms of big-bankroll-wielding, gray-haired yuppies.) The same flashy fare that once wowed them in Miami-Dade County has put Mark's cozy spot at the top of the culinary heap in Broward. Militello's large menu includes many classically refined items -- potato fritters with smoked salmon tartare and osetra caviar, yellowfin tuna with French beans and foie gras veal jus -- but the chef's skills are most apparent when he's toying with the exuberant tropical flavors that are the hallmark of New World cuisine. Dishes like cracked conch with black bean-mango salsa and vanilla rum butter sauce and banana leaf-wrapped dolphin with black beans, pickled onions, yuca, avocado, and charcoaled tomato salsa are among the finest in South Florida.
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