But what about the restaurants that have been here from the start — the ones that have stood the test of time or made headlines a year or two ago but are now just part of the scene? Certainly they're still serving some pretty amazing food or expanding their menus with new dishes, lunch, or brunch.
Here are six South Florida restaurants that recently released new or special menus worth salivating over.
Experience the Omakase Dinner at Kuro
Kuro (1 Seminole Way, Hollywood), the new-style Japanese restaurant located at Seminole Hard Rock Hotel & Casino Hollywood, is now taking adventurous epicureans (or, rather, their tastebuds) on a special journey. Starting Tuesday, November 15, guests can experience a unique dinner offering every night of the week with Kuro’s new Omakase Menu. Omakase – which translates to “from the heart of the chef” – means guests will leave the menu choices up to the chef. Priced at $100 per person (excluding tax and gratuity), Kuro executive chef Alex Becker will create a seven-course tasting menu designed in a series of progressive dishes that explore the Kuro style of dining. Served as individual portions, the dinner will start with cold/sashimi offerings, followed by hot/tempura/robata dishes, then sushi, and ending with dessert.
Find Breakfast-Inspired Dishes at Deck 84
Deck 84’s (840 E. Atlantic Ave, Delray Beach) executive chef and partner, Jon Greening, has been with the restaurant since it first came onto the Delray scene in 2010. Over the past six years, the chef has changed things up a bit at this waterside haunt and recently added three new brunch items to the Sunday menu. They include vegetarian options like an organic quinoa salad, vegetarian tacos, and a roasted vegetable pasta but also a fully-loaded breakfast sandwich (pictured here) with an over-easy egg, hash browns, bacon, avocado, and cheese. You can't go wrong with the breakfast burrito or braised short rib hash either. On the regular lunch and dinner menus, Greening also added some seasonal highlights with his coffee-braised short rib and a center-cut skirt steak and blue crab ceviche.
Get Bottomless Brunch at B Square Burgers & Booze
B Square Burgers & Booze (1021 E. Las Olas Blvd., Fort Lauderdale), Las Olas’ hot new restaurant, is now serving a weekend-long brunch. Available Saturday and Sunday from 10 a.m. to 3 p.m., B Square’s weekend brunch features a unique twist and plenty of boozy options that include $15 bottomless mimosas and sangrias and an extensive cocktail list. Get everything from decadent lobster eggs Benedict with a lobster hollandaise sauce to a Three Meat Skillet made with bacon, sausage, and pancetta (pictured here). We say hold out for the Banana Nut Bread French Toast made with freshly baked banana nut bread. Not a brunch lover? The restaurant also recently released its new weekly specials with Wings & Beer Monday, featuring any order of wings and one draft beer for $9.95 from 4 p.m. to close; Take a Selfie Tuesday, when guests who post a photo on social media and show their server will receive the burger and fries for $6.95 from 4 p.m. to close; No Wine Left Behind Wednesday, featuring half-priced bottles of wine under $100 from 4 p.m. to close; Ladies Night Thursday, featuring two-for-one drinks ($14 and under) for ladies from 7 p.m. to 11 p.m.; and Beer Buckets Sunday, featuring a bucket of your choice of five beers for the price of four during football or soccer games from 8 to 11 p.m.
Try Tableside Mozzarella at Vic & Angelo's
Vic & Angelo’s (290 E. Atlantic Ave., Delray Beach), the modern Italian restaurant with locations in Delray Beach and Palm Beach Gardens, is celebrating ten years of handcrafted specialties with a new menu that emulates the beloved culinary traditions of Italy. The back-to-basics menu reflects everything that diners have come to love about Vic & Angelo’s: dishes created by hand and in-house, using Italian cooking methods that have evolved over generations. In addition to updated classics such as house-crafted and imported Bucatini alla Amatriciana pasta, there are a number of new delectable innovations on the menu. For starters, guests can order tableside mozzarella, where servers will hand-pull the soft cheese right before your eyes. Get it topped with a range of ingredients from Caprese with heirloom tomatoes and sweet basil and pesto with sweet basil, roasted garlic, roasted almonds, and Campari tomatoes to the Terra with proscuitto di San Daniele and a fig balsamic. Another unique offering will be tableside shaved truffle carpaccio served alongside Risotto al Tartufo, a mushroom feast of cremini, portabella oyster mushrooms, and parmesan cream.
Get Sandwiches Made With the Zak the Baker Bread at Hardy Park Bistro
Fort Lauderdale's Hardy Park Bistro (21 SW Seventh St., Fort Lauderdale), known for its ever-changing menu and fresh seasonal ingredients, has revamped its existing lunch menu to better serve the downtown lunch with a number of "elevated new items," says chef-owner Philip Darmon. The restaurant recently began using Zak the Baker bread on all its sandwiches and platters. A few highlights from the new menu include Ploughmans (an English meal consisting of cheese, pickle, and bread) prepared with cheddar, leg ham, pickled onion, pickled egg, tomato, relish, and grilled bread; grilled jerk chicken skewers with Jasmine rice, grapefruit salad, and yogurt; and beer-battered snapper with tartare and iceberg on a sesame seed bun (pictured here).
Order Bento Boxes and Cheesecake Spring Rolls for Lunch at Nitrogen Bar & Grill
The customer is always right, which is why Nitrogen (6779 W. Indiantown Rd., Jupiter) has made some exciting changes to its menu. Starting November 1, the northern Palm Beach County restaurant with an Asian-fusion flare is open for lunch Tuesday through Friday. Executive chef Juan Toledo's selections range from an heirloom tomato salad to a bento box that includes a variety of sushi choices. We like the sound of the seared wahoo tacos featuring fresh Florida wahoo, cilantro, grape tomato, radish, and the chef's own bang bang sauce as well as the Tribeca grilled cheese and tomato soup that combines Gouda, cave-aged cheddar, and Pepper Jack cheese for an offbeat twist on the traditional meal. Desserts include pistachio cheesecake spring rolls and mango mousse.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram