Oysters, Squash Blossoms, Spare Ribs, and More: Readers Rank Favorites | New Times Broward-Palm Beach

Oysters, Squash Blossoms, Spare Ribs, and More: Readers Rank Favorites

In tandem with our 100 favorite dishes for the New Times' Best Of Broward/Palm Beach 2012, we're asking readers to offer up their favorites. Submit yours to [email protected]'s roundup is from Patrick Jong, who offers these gems:

5. Green Cay Farms Squash Blossoms at Max's Harvest
Delicate squash blossoms are stuffed with lemon ricotta and served with watercress and a tomato olive vinaigrette at this farm-to-table place we wrote about earlier for its terrific bacon.

4. Cheese grits at Old Fort Lauderdale Breakfast House

eggs, thick-cut bread, and local produce show off at this

breakfast and lunch mainstay on Himmarshee. Grits layered with cheese are the restaurant's

nod to the South, a delicious way to fatten up your breakfast


3. Oysters, New England clam chowder, crayfish bisque, and fish and chips at

Southport Raw Bar
Gulf oysters are the given at this locals spot on the water. Add soup to your raw bar starter, whether it's chowder or bisque.

2. Rainbow roll at Sasaya Japanese Market


for the crowd pleaser at this slip on Sunrise. It's a fun stop for a

quick, inexpensive lunch and some fun snacks, like shrimp chips or


1. Pork spare ribs and mac and cheese at Tom Jenkins Bar-B-Q

Deep-red barbecue sauce dresses thick, meaty ribs at this humble shop that's a favorite barbecue destination.

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