100 Favorite Dishes

100 Favorite Dishes: # 4 -- Bread Pudding From Canyon

We're counting down our top 100 favorite dishes. Click here for a full archive. If you have any nominations of your own, email them here.

Ask any Fort Lauderdale foodie for restaurant recommendations, and one name is sure to come up without question. Canyon has been a local gourmand haven for decades. In a town that has new restaurants opening and closing on a daily basis, that really is saying something.

Inside this cavernous little restaurant, cuddly couples and lively singles sip prickly pear margaritas at the bar. The lighting is dim. The tables are secluded. The ambiance is ideal for an intimate dinner date. And it shows. The place always busy. So much that they refuse to take reservations; weekend customers will oftentimes wait hours for a table.


Canyon's southwestern fusion menu features creative dishes with Asian, Southern, and Central American influences; such as the $15 blue corn fried oysters served with pico de gallo, chilli vinaigrette, and cilantro; the $22 maine lobster avocado salad with warm smoked bacon vinaigrette, and the highly esteemed $38 filet mignon with poblano pesto goat cheese, zinfandel natural sauce, and cilantro potato mash.

Yes, those are all amazing, but we're going to reserve our highest praise for a dessert: the white chocolate bread pudding. Soft and creamy, it has the perfect amount of sugar (not too sweet) which almost tingles in the mouth. The warm berry compote that it sits upon adds touch of tartness and acidity to balance the sweet.



KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Sara Ventiera