Jon's Place, Boca Raton
22191 Powerline Road (Palms Plaza Shopping Center)
Type of food:
Italian and Middle Eastern kosher
Noon to 9 p.m. Sunday, 11 a.m. to 9 p.m. Monday-Thursday and 11 a.m. to 2 p.m. Friday. In observance of the Jewish Sabbath, open 45 minutes after sundown until midnight Saturdays.
Order at the counter; no table service.
The staff is friendly, just like the restaurant's modest, welcoming interior. The counter girl not only took our order, but repeated it back to be sure it was correct.
There's no chicken or beef on the menu, but there's plenty of fish and vegetables.
Our tuna sub ($7.95), wrapped tightly in foil, is stuffed with white albacore that has just the right amount of mayo to make it creamy. We certainly got our money's worth, as the sandwich on a soft hoagie roll includes crispy lettuce, onions and ripe tomato slices.
Equally good are the fries ($3.25 small; $5.95 large). The foam container is overflowing with crispy shoestring strips of potatoes liberally sprinkled with Cajun spices that give our taste buds a tingle.
Both the fries and a half dozen garlic rolls ($4.50) are quickly devoured.
The Greek salad ($8.95) comes in a clear box. The bed of lettuce is topped with thick slices of tomatoes and chunks of feta. There's also red onions, black olives and cucumbers. It also comes with optional anchovies.
The only disappointment is the dressing, a thick concoction described as a vinaigrette but which forms clumps on the lettuce leaves instead of coating them nicely.
There's also fish 'n' chips with soup or salad ($10.95 for lunch; $13.95 for dinner). A grilled salmon entree ($14.95) also is available.
— Beth Feinstein-Bartl
Tandoori Wok, Sunrise
8097 W. Oakland Park Blvd.
Type of food:
100 percent Halal Indian/Pakistani/Chinese
Lunch 11 a.m. to 3 p.m Tuesday-Saturday; dinner 5 to 10 p.m. Tuesday-Thursday, 5 to 11 p.m. Friday and Saturday; lunch and dinner noon to 10 p.m. Sunday
Full-service restaurant with optional takeout
The congenial staff eagerly converses to fill a 10-minute or so wait for cooked-to-order food.
This place offers intricate spicing, fair pricing and very good food whether you pick from the Chinese portion of the menu, the Indian/Pakistani specialties or the Indo-Chinese options.
Chinese offerings include won-ton soup ($2.99), cashew chicken ($9.99) and shrimp with broccoli ($10.99). Indian/Pakistani items include biryanis, paneers, curries and daals. You'll also find Hakka noodles and Manchurian-style dishes, reflecting cooking that marries Chinese food that replaces some flavors with Indian spicing such as cumin, coriander and turmeric.
One of my favorites is chicken karahi ($7.99 for a portion large enough to share). This rich stewlike Pakistani dish is made with bone-in chicken so tender it falls from the bone.
Fresh ginger, green chilies and exotic spicing give it pizazz as well as heat. Cool it down with the accompanying container of raita. Add a big, blistered naan ($1) to sop up every last delicious morsel.
— Judith Stocks
Cafe Copenhagen, Jupiter
2123 S. U.S.1
Sunset Special Prix Fixe menu $24.95 served 4:30 to 5:30 p.m. Tuesday-Saturday includes choice of six entrees with soup or salad and dessert.
Small, intimate dining area with Danish china and decor. There is also garden dining. One friendly waitress provides excellent service to the small number of tables. Chef Christian "Chris" Cotton is visible in the kitchen and comes out to be sure diners are satisfied. Reservations recommended.
This delightful restaurant reminded me of an intimate European cafe typically found off the beaten path. This dining deal offers six expertly prepared entrees artfully served. The meal began with a Danish tossed salad full of chopped apples, walnuts and mild and tasty Danish saga blue cheese.
Chef Cotton would not divulge the ingredients of the mildly creamy house dressing that has the consistency of a creamy Italian but is sweeter. The she-crab soup with white asparagus is nice and steamy and seasoned to perfection with sauteed onions and Chesapeake Bay crab.
The pan-fried sea flounder is a generous portion lightly breaded and covered but not smothered in a remoulade sauce that has a bit of curry and is mixed with Icelandic baby shrimp and fresh white asparagus.
Fingerling potatoes come with the flounder as well as with the orange-sauced roast duck and roast pork. Both the duck and pork are tender and served with fine-chopped red cabbage.
A warm array of breads ranging from morning harvest muffins made with raisins, carrots and nutmeg to flat breads accompany the meal.
For dessert, Baked Iceland is a winner. Vanilla ice cream mixed with caramel, cashews and chocolate covered with meringue and served in a thick pastry shell. Chef Chris says that many of the uniquely Danish recipes used in the restaurant, including this dessert, have been handed down through generations of his family.
— Nancy I. Stein-McCarthy