Ends Meat

Here's to hoping nothing changes — as so many good fish tacos at new restaurants almost always do — with Ends Meat chef-owner Kevin Dreifuss' satisfying combination of fresh catch married with a piquant slaw accented with a spicy chipotle aioli, cotija cheese, and large sprigs of fresh cilantro. It's just one of many dishes that are executed perfectly with a creative touch and an eye for detail, while still managing to be fun and approachable. Located in downtown Hollywood, it's a first restaurant for Dreifuss, whose modern-American eatery is earning rave reviews with locals and foodies alike, drawing crowds from as far as the chef's former stomping grounds in Miami for a taste of his creative, quirky dishes. Open for both lunch and dinner, the restaurant's two menus open with similar items. Day and night you'll find close to a dozen starters and a raw bar that includes ceviche, smoked prawns, and an assortment of East or West Coast oysters served with the chef's own apple mignonette and a housemade smoked red pepper cocktail sauce that's good enough to eat on its own. Further down you'll find some of the chef's best creations, ones he's perfected over the years, including mahi-mahi fish sausages and lump crab taquitos. Reuben egg rolls are a must — even if you're not a fan of Reuben sandwiches or traditional egg rolls -- slow-cooked corned beef chopped until it's blended into a fine mince and stuffed into crispy egg roll shells with Swiss cheese and sauerkraut. Of course, dessert shouldn't be overlooked, and all of it is handcrafted with the same passionate enthusiasm as the main plates by Dreifuss' wife Georgianna. A de facto manager and also the restaurant's in-house pastry chef, she's constantly baking up a variety of fresh cakes and pies.Read our full review.