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We’re counting down to New Times‘ Best Of Broward/Palm Beach 2012 issue in June by serving up our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments, or visit our Facebook page.
Anchovies have had a bad rap, but no longer. Boquerones have had a renaissance the past five years in the U.S., even outside of tapas restaurants. The pungent salty fish are delicious, marinated in olive oil, citrus, and herbs, served here on a toasted round, paired at G&B Oyster Bar with fatty avocado and pickled red pepper.
The starter lies among a list of creative first bites at the newly opened oyster bar, others of which include frog legs and Hawaiian poke. Look to this space next week for our review.
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