Johnny V Restaurant
Michele Sandberg
Over the past decade, chef Johnny Vinczencz, formerly known as "The Caribbean Cowboy," has traveled from town to town or, more specifically, from Astor Place in South Beach to De La Tierra at Sundy House in Delray Beach, titillating diners with robust American cuisine dashed with Spanish and Caribbean additions and a healthy dose of gastronomic ingenuity. Now, he's settling home on the range or, more specifically, on Las Olas Boulevard, with an eponymous place all his own. A great restaurant, however, relies on more than just a respected name. It begins with distinctively delectable food, like Vinczencz's signature "short stack" starter of buttermilk pancakes, grilled portobello mushrooms, sun-dried tomato butter, and sweet balsamic syrup and on daring, unexpected gestures like a special of Tibetan yak. A great restaurant has a certified sommelier to help navigate a first-class wine list -- or, more specifically, someone like Steffan Rau, who previously served this function at Jean George's Vong restaurant. It features waiters who, like those at Johnny V's, are amiable, accommodating, and above all professionally trained. It isn't necessary for a top eatery to offer 30 exotic cheeses and a lounge where tasty tapas tantalize between cocktails in order to qualify for greatness, but it doesn't hurt. Nor do desserts like a tall wedge of dark, dense chocolate cake layered with bananas, caramel, and peanut butter mousse, with a scoop of malted milk ball ice cream on the side. Johnny V is the new kid in town -- or, more specifically, the premier new kid. Readers' Choice: Sublime

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