The Grateful Palate's Scallop Ceviche Is the Dish Done Right

After at least a week's worth of burgers and beer for the best of list, I'd been looking forward to clean plates and simple dishes that don't require a nap after I eat them. I decided on a dish at the Grateful Palate, my second visit to the restaurant that New Times

dubbed Best Restaurant in Broward County. Steering toward something that paired well with a high-acid Vouvray, I opted for Peruvian scallop ceviche with oranges, a hint of heat, sweet potato, and micro arugula. It was among the most refreshing I've had, many of which are swimming in citrus, more closely resembling a shooter served in a martini glass rather than a first course.

Not all of last night's menu was simple. I was skeptical of sweetbread corn dog with white truffle oil, the swill of condiments. And I wish that restaurants would give 'dogs, 'sticks and 'pops a rest. 

A server's teaser made up for the rogue condiment: Truffle season is upon us. It's time for the real deal, with tastings at the Grateful Palate on the way. Look to this space for swooning opportunities, but expect to pay for decadence.

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