Monster Subs
Chris Bellus
Subs, hoagies, grinders -- call them what you will, the essence remains meat, cheese, veggies, and bread, over and over again, no matter where you go or whom you patronize. How then does one differentiate the good from the bad? It's the little things, really: the crisp sweet peppers and nutty provolone playing tag on your tongue, the lettuce shredded instead of chopped, the turkey breast sliced thick enough to be tasty but thin enough to provide that quintessential sub "mouth feel." By these measures Monster Subs are the best around. Hey, it says so right on the door, and who are we to argue? The stores may be Spartan, but subs have never been about fine dining. Monster sweats the details to bring you sandwiches that stand out from the rest of the submarine fleet.
Chef+Lee+is+not+a+doctor%2C+nor+does+he+play+one+on+TV%2C+but+he+is+a+great+sushi+chef
Sherri++Cohen
Chef+Lee+is+not+a+doctor%2C+nor+does+he+play+one+on+TV%2C+but+he+is+a+great+sushi+chef
Cookie-cutter sushi bars abound in South Florida. But if you took a picture of Kyoto's product -- some of the freshest fish around -- and compared it to the outputs of three other random sushi bars, you'd quickly notice that one of these things is not like the others. The reason is simple: Chef Lee, proprietor and master sushi chef extraordinaire, keeps his fish and shellfish iced down and refrigerated at all times. So even items on display at the bar itself are a comfortable number of degrees away from spoiling. Then, too, there's Chef Lee's fascination with eel. He offers more than ten rolls made with the slippery sea dweller, of which the roasted-almond-studded Nuts About Eel roll is particularly delicious. Kyoto also displays some more-innovative concepts when it comes to cooked fare, providing diners with items like the bonzai chicken, which is a rolled-up, deep-fried chicken breast oozing spinach and Gruyère cheese. And lest we forget the "sake" part of the name here, allow us to recommend that you imbibe as greedily as you eat. It's the Kyoto way.

Siam Cuisine
As new property owners and the city continue to spruce up Wilton Drive, this little free-standing gem remains a delicious constant, its neon sign beckoning locals to partake of its peerless Southeast Asian fare. For two decades the brother-sister team of Sam and Patty Suwanpiboon has warmed the hearts and burned the tongues of Thai-food lovers with such fine starters as nam sod (ground chicken in lime juice with peanuts) and kai tom kha (chicken-and-coconut milk soup with straw mushrooms); a searing selection of curries (regular and panang); and a pad Thai that harmoniously blends noodles, ground pork, and shrimp. When you tell them you like it hot, they take your word for it -- so choose your words carefully. The four-star level of spiciness is about as much as any mortal can bear.

Best Of Broward-Palm Beach®

Best Of