Best Steak House
Granted, the name of the venue is a little confusing. Formerly one of two West Broward places known as Parrilla's Latin Grill, the restaurant's neon sign still reads Parrilla's. But the billboard advertising the eatery now calls it Rumba's, since the Parrilla's partners split, each keeping one restaurant. And you might be a touch baffled by the menu, which lists a zillion dishes with a dozen different Latin-American influences ranging from Mexican to Argentine to Cuban. But you won't be a bit bewildered when the fare is served: Beef is the name of the game here, and the quality of the meat is uniformly excellent. Skirt steaks are marinated and grilled to juicy perfection, while vaca frita is shredded and pan-fried, then tarted up with a bit of lime and dressed with white onions. Looking for a little gringo action? Check out the ropa vieja potato skins followed by an inches-thick sirloin. Unlike most steak houses, Rumba's does not offer side dishes à la carte, which means that every enormous serving of meat is accompanied by red or black beans, a scoop of buttered white rice, and sweet, caramelized plantains. In the end there's really no question of befuddlement at all: Walk into Rumba's -- or Parrilla's, whatever you want to call it -- and you'll roll out in a carnivorous daze.
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