Browsing Tag: food

    Dover Beach & St Lawrence Gap Barbados
    Articles, Blog

    Dover Beach & St Lawrence Gap Barbados

    March 12, 2020


    Time Out Hotel is just a few steps away from
    the white sands of Dover Beach. There’s water-sports and activities here plus food vendors and a beach bar so you can make a full day of it Time Out Hotel is located in the heart
    of St. Lawrence Gap, where you’ll find anything from street food to restaurants, souvenir
    shops and lively bars.

    Blue Moon Fish Company | Check, Please! South Florida
    Articles, Blog

    Blue Moon Fish Company | Check, Please! South Florida

    March 7, 2020


    Finally, real estate broker and town commissioner,
    Edmund Malkoon, is over the moon about his charming waterfront pick. From crab cakes, to scallops, to crispy fish,
    yum. He says you’ll find everything under the sea
    on this scrumptious menu and he admits there’s nothing quite as magical as enjoying an expertly
    crafted meal with a stunning view. It’s located in LauderdalebytheSea and it’s
    called Blue Moon Fish Company. I’m Baron Skorish. I’m Bryce Statham. That’s all you get. Chefowner. Oh, chefowner also. [Bryce] Well, Baron and I are both chefs. We worked together in the Virgin Islands 25
    years ago. Back in the fax days, we would fax back and
    forth concepts, ideas, restaurant names. [Baron] Fish company, at that point, had never
    been known that we knew about. [Bryce] Yeah, and we heard that if you have
    a color in the name, it was good luck. Our goal is just to keep it simple. We have a couple of items that we’ve had on
    the menu since we’ve opened because we’ve tried to take them off, we tried to change
    it. But there are people picketing outside, threatening
    to burn the place down, if we don’t bring the sea bass back. [Baron] We never thought we would have sticky
    ribs on our dinner menu, yet we do and they’re delicious. Wildly successful. And they sell. Yeah. So, who would think a fish restaurant would
    have sticky ribs? Yeah. But they’re awesome. Brunch is a combination of a buffet and plated. Oysters, crab, peel and eat shrimp, rolled
    sushi, housecured gravlax. We have 15 plated items. They’re small plates and they’re all hot and
    look beautiful and taste fantastic. [Bryce] When people walk through the door
    and they see this beautiful patio there, “Oh, this is awesome.” We have a leg up already, even if they were
    leaning toward a bad experience for ’em, we already got ’em going with a beautiful setting
    on the water. Baron and I talked about this restaurant for
    so long that to actually see it in it’s 24th year, is remarkable. What we’ve accomplished here. And we’re both very proud of it. [Baron] Blue Moon Fish Company is our palate
    of things that we wanna try, wanna do, and we can. What excites us, excites out customers. So describe it, please. [Edmund] Blue Moon is a relaxing location,
    located on the Intracoastal, in a charming town. And from the moment you walk in, you have
    this moderncasual vibe and the water’s just right in front of you and it’s very relaxing
    to sit there. How bad can life be, right? It’s beautiful. Whether you’re sitting up at the bar or out
    by the water itself, it’s just a great environment to be in. So I had scallops, which were excellent. It was over a lentils and really good prepared. I’m kind of a stickler for scallops ’cause
    sometimes it could be overdone or ya know. My friend had the linguini with the seafood,
    also excellent. I had the same friend with me on all three
    restaurants. We did it sharestyle. So, we all shared each other’s dishes and
    enjoyed it. [Michelle] Nice, but you had burrata. Burrata, I love burrata. Perfectly creamy and it had the marazano tomatoes
    and basil, and toasted garlic. It was really, really good. Lump crab cakes, practically no filling, excellent
    also. It was over kind of like a slaw. And it had a little bit of a, like a, I believe
    it was like a mustardy sauce, a little mustard sauce. Cindy? I actually went a little bit different with
    the restaurant. I saw that they did brunch and I’m a sucker
    for brunch. So, I tried their brunch, their Sunday brunch. And it was, I mean there are options galore. And we sat by the ocean, so it’s like you
    get the beautiful lighting, it’s very relaxed. And what I like is that it’s all you can eat,
    and also unlimited mimosas and unlimited bloody mary’s. The one thing that really stood out, it was
    actually from their a la carte menu, and it was their short rib. It was perfectly cooked, it was tender, very
    savory. It was over like a potato, like a mashed potato. Very, very good. We also had the Oysters Rockefeller. Very tasty, fresh oysters. And again, all the desserts and everything
    that you see in a brunch, but within that cart. And they tell you because I feel like a lot
    of people are afraid to order from the a la carte, thinking that it’s extra. And it’s not. What? And you can just order all these dishes. And they’re so good. Hold on, you can, okay. I’m going for brunch, I have to go. Yeah, so besides the array of food that you
    get from the buffet, you also get to order from the a la carte menu. You just saved my, okay. It’s a small little menu, but it’s about 16
    items. I know where I’m going this Sunday. I know where I’m going this Sunday. I didn’t know but now I know. So what did you have, Nathaniel? I took my girlfriend out there for dinner. I wanted to surprise her ’cause she knows
    I’m a foodie at heart. And I got the oxtail empanadas. It was at least two pieces of oxtail in there. Sort of like a stewed down oxtail stuffed
    inside of an empanada. So, it was very good. So, it’s almost like a Jamaican patty. Almost. It came with two little dipping sauces. The tomatobased one was my favorite one ’cause
    it had a spicy little kick to it. And then I also had the crispy sticky ribs,
    which are four to five barbecue ribs. Very plump, very juicy, almost fall off the
    bone. It was covered in some sort of barbecue sauce,
    and it was sweet and tangy. It was to die for. For entree, me and my girlfriend shared the
    crispy whole fish. Which is a beautiful, I believe it was a snapper. The inside of the snapper was fileted, so
    when you bite it, when you fork it. No bones. No bones. The bones are just on one side and I was like,
    wow! How did you guys do this? [Michelle] Head and tail on? [Nathaniel] Head and tail. For dessert, oh man, creme brulee. Man, it had a strawberry glaze at the bottom
    of it and the crunch of the caramelized sugar on top was so flakey, you’d just crush your
    fork with it. And you just enjoy that caramelization for
    like a good minute and then you bite into the cream. So amazing. You had dessert, Edmund. Limoncello cake. Very good, refreshing, really, really excellent. All their desserts there, the creme brulee
    is excellent, as well. And actually saw you make one the other day,
    I watched an old episode. It was good. Creme brulee is delicious. Edmund, Blue Moon Fish Company was your choice. Please sum it up for us. Yes, just for whether it’s a date night with
    your significant other, or to bring your family for brunch, or sitting up at the bar even,
    and just having a casual meal overlooking the water, It’s a beautiful place and an excellent
    meal. Cindy? Definitely a place for family, great food,
    great service. I recommend the brunch, highly recommend the
    brunch. Nice, I’ll say that it’s a very nice vibe,
    very good scenery, especially since it’s along the Intracoastal. And it’s a good place to bring your mother
    or even your significant other, if you want to show them a good time for a good bang for
    your buck. Nathaniel likes to bring moms. For gourmet seafood on the Intracoastal, sail
    on over to Blue Moon Fish Company, located at 4405 West Tradewinds Avenue in LauderdaleByTheSea. Open daily for lunch and dinner and brunch
    on Sundays. Reservations are accepted. The average price for dinner without drinks
    is about $65.

    Warehouse Ships 200,000 Pounds Of Sustainable Seafood A Month
    Articles, Blog

    Warehouse Ships 200,000 Pounds Of Sustainable Seafood A Month

    March 5, 2020


    Narrator: King’s Seafood
    Company in Southern California ships sustainable seafood to over 20 of its restaurants every day. Sustainable seafood is
    becoming a huge industry. In 2017, it reached $12.71
    billion in retail sales, and the sustainable
    seafood market as a whole is set to reach over $18 billion by 2025. People are growing more
    concerned every day about the quality of their seafood as well as where it actually comes from. In short, sustainable seafood
    can be viewed as seafood that’s harvested,
    caught, or grown in a way that tries to protect both
    the species being eaten and the environment in
    which that species lives. There are varying definitions
    of sustainability, but maintaining the population of fish and other seafood that we
    still have is the goal. We’re here at King’s
    Seafood distribution center in Santa Ana, California. Let’s go inside and see how seafood goes from the warehouse to your dinner plate. – The sustainability is a
    very important concept for us, especially being a
    third-generation restaurant family. We’re not here for a quick buck. We’re here for the long term. Seafood, as we say, doesn’t
    get better with age, so logistically, you have
    to get it from dock to here on a plate within a matter
    of four to five days. Keeping everything at the
    proper temperature, cooled, all the way down the handling chain is what’s really important. Narrator: King’s has been in the restaurant business
    for over 70 years, and it’s been a family-run
    company the entire time. They currently go through over 200,000 pounds of seafood a month, and still manage to keep it sustainable. Instead of overfishing,
    and potentially harming the habitats of seafood across the globe, King’s Seafood are advocates of a process called aquafarming, which is simply farming, but in the ocean, growing and producing
    seafood much like the way traditional farming is done on land. – It’s an industry that’s relatively new, but it’s grown a lot in
    the last 30, 40 years. It’s faced a lot of scrutiny, but that’s also helped it develop into a really sustainable
    and efficient industry. But we’re at the point
    where we need to be able to celebrate that here in our country. Narrator: OK, but how does
    the sustainable seafood taste? We stopped into one of
    King’s Seafood’s restaurants to find out. This is my kind of shot. It was so cool to see where
    all the lobsters came from, and then come here and
    actually get to eat them, and, shockingly, it’s delicious. Who doesn’t love lobster? It gives me a new appreciation for, you know, what it really takes to get delicious seafood to your plate. Everything that’s on this platter came from the King’s
    Seafood distribution center that we were at earlier today. Being able to provide that much variety to over 20 restaurants
    is extremely impressive, and extremely delicious.

    Charly’s Vegan Tacos,  Gabose Pocha & Blue Moon Fish Company | Check, Please! South Florida
    Articles, Blog

    Charly’s Vegan Tacos, Gabose Pocha & Blue Moon Fish Company | Check, Please! South Florida

    March 4, 2020


    This week on “Check, Please! South Florida,” a colorful spot for tasty
    vegan tacos in Wynwood. You will look at food differently when you
    leave. [Michelle] A late night location for creating
    comfort food in Lauderhill. It just falls in your mouth. I thought it was one of the best dishes that
    they ever had. [Michelle] An over the moon seafood with a
    gorgeous view in LauderdalebytheSea. Whether you’re sitting up at the bar or out
    by the water itself, it’s just a great environment to be in. [Spokesperson] Cultural culinary secrets and
    global flavors. We have a passion for blending ingredients
    and seasonings from around the world. [Spokesperson] Additional funding for “Check,
    Please! South Florida” is provided by George and Helen
    Weaver. And the Friends of South Florida PBS. Spicy, I’m in. And I really enjoyed that. It wasn’t my favorite. I ate it all and I would definitely go back. We did not know we were walking into that. Everything was onpoint, delicious. Hello, I’m Michelle Bernstein. And welcome to “Check, Please! South Florida.” The show where regular people from all over
    South Florida recommend and review their favorite restaurants. So this is how this show works. Every week we have three guests. Each recommends his or her favorite spot and
    then the other two go to check them out and see what they think. This week, account specialist and gamer Nathaniel
    Iltis introduces us to his favorite local spot for soju, Kpop, and cream bites. Here it’s all about traditional flavors mixed
    with pub style comfort foods. And he says you’ll definitely get the best
    bang for your buck at his latenight pick. And real estate broker and town commissioner,
    Edmund Malkoon is here to sell us on the breathtaking waterfront views, coupled with the freshest
    seafood, at his choice. Between the charming locale and mouthwatering
    menu, he calls it a mustvisit spot for any occasion. But first, lifestyle content creator, Cindy
    Mesa promises you don’t have to be vegan to enjoy her Mexican streetstyle pick. She says this flavorful taqueria creatively
    takes on nostalgic Mexican classics and their savory flavors could easily fool almost any
    carnivore’s taste buds. Located in the heart of Wynwood, it’s called
    Charly’s Vegan Tacos. [Nerio] My name is Nerio Amaya, I’m the chef
    and general manager of Charly’s Vegan Tacos. Charly’s started this concept of creating
    a completely vegan menu while keeping Mexican food as authentic as possible. But this right here is the first ever expansion
    to the United States. The whole entire point of this is to conserve
    all the magic that we created in Mexico and bringing it to the United States audience. This restaurant creates Mexican food to it’s
    true form. And that’s due to Charly’s influence from
    everything. The best part about it is the fact that it’s
    all vegan. It’s plantbased so it comes from the earth. It’s as unique as it can be when it comes
    to Mexican food. A standout item, something that people love
    and just seeing eyes pop up every single time they come out of the kitchen, is our Nachos
    Machos. It’s a literal mountain of nachos pretty much
    of all our cheese replacements, all our sauces. Very heavy set of our carne asada, which is
    made out of seitan. Everything inside of the restaurant is unique
    in it’s own way just due to the fact that even the tiles on the floor that we’re sitting
    over, are imported from Mexico. We have a little piece of the country within
    the restaurant. So, we get to share in that culture while
    sharing in the art and expressing ourselves through that, just along side everybody else
    out here in the art district. Charly’s just really breathes off of himself. The restaurant lives off of his authenticity
    and his energy that we are able to put in here. It’s funny you know, people hear vegan and
    people hear tacos, but usually the two never really come together. They don’t. And I actually think that people hear vegan
    and they just, they’re completely turned off immediately. [Michelle] Right, unless they’re vegan. Unless they’re vegan, of course. It is just this bright, very fresh atmosphere. The air feels fresh. I know that’s weird to say but it really does. It’s so colorful. They have alebrijes on the wall. So, it’s a very sort of, not just the Mexican
    street fare, but Mexican culture all over the walls. [Michelle] All over, right. [Cindy] On the tables you have a little bit
    of Dia de los Muertos, that kind of thing. So it is a very bright and colorful place
    to be. Very friendly, the staff is always very welcoming. So, we actually started with the elote. [Michelle] Elote’s corn on the cob. [Cindy] It is. [Michelle] And what was it topped with? [Cindy] And it was actually topped with a
    peanut sort of dust. [Nathaniel] Peanut soil. Peanut soil, thank you. Peanut soil. [Michelle] Peanut soil, so you had it too? [Nathaniel] Yeah, I remember the menu and
    I read that and I was like, “What’s peanut soil?” So, I immediately thought about dirt. But I was like you know what, let me not be
    ignorant. It looks like dirt, that’s the thing. [Michelle] Well, that’s the thing. [Cindy] It’s supposed to look like I guess
    cheese, or the [Nathaniel] Like the queso fresco, Yeah, sure. Like the queso. Sometimes you can use Parmesan but they use
    queso. I loved it, it was amazing. It changed my palate. So, tell me what you started with. I went with a friend of mine and we had the
    testones, which were excellent, fried [Michelle] How are they done? In like a tortilla shape, a larger shape,
    and it had Korean slaw and beans. It was really good. It had a marriage of all different types of
    flavors and it was really, really good. And textures, sounds like. And textures, yeah. And you had something called, what is it? Pintu asado, something? It’s a plantain and it had a garlic soy dressing
    on the top of it with pepitas on top of it. [Michelle] Yum. [Edmund] Seeds, it was very good. And I was also very surprised. Going there, I didn’t know what to expect. And it was excellent. Very cheery, colorful. [Michelle] A lot of attention to detail. [Cindy] A lot, a lot. [Michelle] So what else did you have? [Cindy] So, I had the Charly’s signature vegan
    tacos, which is the chorizo, and the carne asada. [Michelle] Chorizo and carne asada. Yes, so chorizo and carne asada . So, what do they use instead of the carne? [Cindy] They use satai? Satay, yeah. Satay, okay. Then they also use soy for the chorizo. So sort of like, almost like a tofutype thing. Then of course, all the spices, all the pickled
    jalapenos. Each taco tastes different. [Michelle] And do they make their tortillas? [Cindy] They make their tortillas. You all had tacos. Oh yeah. [Michelle] You all had taco trio, right? I had the one at the bottom where you pretty
    much pick your own taco. [Cindy] Choose your own. So I picked three different ones from each
    menu. Portabello mushroom smoked taco. And then I had the carne asada taco. And then I also had the prasada. It tasted really good. That was the first time. And then the second time I went there I had
    two of the same things. Oh, you went back? Oh, definitely. Yay. In a short time. That’s great. That’s awesome, wow. Within the short time I feel like I had to
    go back because a lot of my friends are converting from a pescetarian lifestyle to full out vegan. So, I just wanted to introduce them. So, I took a friend out there. So how were the prices on the tacos? ‘Cause that stuff is expensive. All those things put together, it costs a
    lot of money. As a chef, I can tell you that. Being that all of the ingredients seemed to
    be fresh, like, you know, 16 bucks for three tacos is not bad, honestly. It’s not bad at all. It’s a good deal. I was expecting it to be a lot more. Even with the dessert, with the appetizers,
    I thought it was a pretty fair price. What did you all have for dessert? Tiramisu. It was phenomenal. The way that it looks, it looks like a regular
    tiramisu. It doesn’t look like something that’s replacing
    cream. It was so good. It was sweet, not too sweet, it had moisture. It was perfect. I felt the same way about the cheesecake because
    I’m a huge fan of cheesecake. I get it on my birthday every year. That’s what I go to. I got the strawberry sour sap infused cheesecake. And that just made my taste buds just go crazy. So you had a margarita for dessert. [Nathaniel] Really good. Awesome. It was a vegan margarita. It was made out of blue agave wine. It was a little lighter but it was really
    good. It was very refreshing and had it with the
    salt on the rim. So, it was good, it was very good. That’s awesome. Yeah. Well Cindy, Charly’s Vegan Tacos was your
    pick. Sum it up for me, please. Okay so, Charly’s Vegan Tacos is, whether
    you are a vegan or nonvegan, it is a place to go because it is full of flavor, it will
    completely blow your mind away, and you will look at food differently when you leave. Nathaniel? I would say that it’s a very bright and vibrant
    feel and when you eat it you’ll be initially confused, but you’ll be happy with the flavor
    that you chose because it tastes just like the same, it tastes like meat. So, why not try it and after you eat it, you
    can just enjoy the beautiful artwork on 2nd Street. Edmund? Fun, fresh, colorful, homemade, really, really
    surprising. Was delicious and I would definitely go back. Well you can go vegan for a meal at Charly’s
    Vegan Tacos, located at 172 North West 24th Street, in Wynwood. Open for lunch and dinner, Tuesday through
    Sunday. Reservations are accepted for larger parties,
    and the average price for dinner without drinks is about $25. If you love corn on the cob, then I’m going
    to take you into a new dimension. This is elote and elote is a corn on the cob
    that you would eat in the streets of Mexico and it is the best thing in life. So, how to make elote. Take two cooked corn on the cobs. First ingredient, a little weird, mayonnaise. They top their corn with mayonnaise. And you can go as heavy or as light as you
    want to. But what’s great about the mayo is that everything
    else that you’re gonna put on top of you elote, sticks to it. My next thing is a little bit of salt. And then I’ve got freshsqueezed lime juice
    over the top. And you always want to give people extra lime
    on the side. Then, I’m using one of my favorite spices. This stuff is from Mexico, it’s called Tajin,
    but you can find it pretty much any supermarket. And if you don’t feel like using this stuff,
    then you can use a combination of maybe some smoked paprika and some cayenne to add some
    heat. So you can even use, if you want, a little
    bit of garlic and onion powder, if you like. Finally, a little bit of fresh cilantro over
    the top of the corn, like so. And last but not least, either Cotija, crumbled
    cheese, which is a Mexican crumbled cheese, or queso fresco. Totally up to you, I don’t care. And sprinkle that quite liberally over the
    top of your corn which is now elote. And there you have it. You are ready for your fiesta. It’s delicious, even the kids love it. Just watch out with the heat. Discover how to make delicious elote by checking
    out my recipe at CheckPleaseFL.com. Now accounts specialist, Nathaniel Iltis Yes. Bets his bottom dollar you will eat your heart
    out at his trendy Korean spot. He says the tender marinated meats and hip
    ambiance is truly a feast for your senses. And he promises this fun and friendly restaurant
    is a perfect late latenight spot. It’s in Lauderhill and it’s called Gabose
    Pocha. I’m Fred Kim. I’m Susan Kim. And we’re the owners of Gabose Pocha. [Frank] We opened it five years ago. So we created a menu that we wanted to be
    family friendly and bar friendly, as well. A lot of street food. Authentic to Korean culture but then also
    a little bit of our own flair. Korean food is not the crazy spicy. It can be, but generally it’s supposed to
    be a moderate of everything. [Frank] We have bulgogi ramen nachos. So, it’s like the sliced rib eye on top of
    ramen noodle with a little pico de gallo. We also do several different types of Korean
    chicken wings, which are very popular. And we also have a airdried beef short rib. The word pocha is a shortened for potan macha,
    which is, literal term, it’s wrapped wagon. Back in Korea there was bars, in Korea, in
    a wagon. [Frank] We wanted to capture that same atmosphere
    here. Very informal, very casual. A place where you go after work. You complain about your boss, you have really
    good food, you have some cocktails and you relax. And that’s what we want. We want you to be comfortable and have a good
    time. But also feel like, wow, this is different. [Susan] People say Pocha is one of a kind,
    love and friendship. Tell me what really stands out at Gabose,
    other than the obvious. It’s really fun. It’s a very simple environment. As soon as you walk in, it’s a little bit
    low lighting and there’s a lot of nice little small tables everywhere and a huge wooden
    table. You can just pick whatever table you want
    to or you can go to another side, which has a couch where you can relax. And I like the fact that Gabose Pocha is simple
    and the waiters are very attentive. Now the food’s not so simple, I mean it’s
    really creative. Yes, definitely creative. For starters, I always get my drink first
    because I know what I want and I usually get So, what do you want? I usually get soju. [Michelle] Let’s tell everyone that soju is
    kind of like the cousin of the sake. It’s actually stronger. Yes, I take it and I make a bomb, which is
    kind of like a sake bomb, but we call it a soju bomb. So, you’ll take the shot glass and you’ll
    fill it up with the soju, and you’ll take a beer glass and you’ll fill it up halfway
    with beer and you’ll drop it in there. And you drink it straight up. And that starts the night. It’s a party Oh yeah. Yeah, that sound like a really good idea. [Edmund] Yeah, and the karaoke. [Nathaniel] Definitely, definitely. Every Friday night so [Michelle] It’ll definitely make you feel
    like you can karaoke the heck out of it. Yes! Oh yes, oh yes. For eating I got the appetizer. I got the goon mandu, which is a dumpling,
    a pork dumpling. [Cindy] So good. And it’s like amazing. Did you all have that? Yes, I did. Good choice, good choice honestly. [Michelle] And everybody loved it? It’s not a typical dumpling, at least not
    from what I’m used to. The breading is a little bit different. It’s crispier. [Michelle] It’s crunchier, right. [Cindy] A lot crunchier and it’s just so [Michelle] I think they’re fried. Is that what it is? Because they’re fried too? I really like that one and as far as like
    a entree, I tried to be a little bit different. I got the bulgogi doria, I believe that’s
    what it’s called, which is a thinly sliced beef and it’s covered in the scallions and
    cheese and it’s mixed with some sort of rice You have that too? I got that too. Oh man. No way! It’s like heaven Had fried rice with it. ‘Cause like the rice is like, it’s sticky
    but it’s sweet. [Michelle] Now you had an interesting appetizer. Grilled squid and it came with three little
    sauces. Really, really good and very fresh. They brought it to the table, it was very
    good. I’ve had the grilled squid before. When I have it, it’s literally like a really
    long piece of squid. [Michelle] So, it’s the whole squid sliced
    out. [Nathaniel] Yes, it’s sliced out. And tell me about the atmosphere. It’s such a funky place, right? It really is. And I love that I went at a time where I thought,
    oh man, ’cause I brought my daughter with me and I thought, “Oh, I don’t know if she’ll
    fit into “this kind of environment.” But no, it was really family friendly at the
    time that I went. It was very inviting. Did any of you sing? No. No. No, I didn’t sing. Not this time, at least. Usually when I go there, like on a Friday
    night, when I do get a little bit encouraged enough from the liquid, then I’ll go sing. And it’s very fun. How was service? [Edmund] Good, very friendly. Not being familiar with the Korean cuisine,
    which was kinda a little nervous to go there, but they were so friendly, they recommended. They had great dessert, too. Did anybody have sweets? Oh, thank you very much. [Cindy] Yes, and I can’t remember the name
    of the dessert. But it had shaved ice, condensed milk. Mochi ice cream, and then it also had cheesecake. In it? Yes. Okay. It was phenomenal. It was so tasty, it was so sweet. I had never had it like that, with shaved
    ice and it was a huge, it was a really big bowl. Oh yeah, definitely the size portion is really
    good. It’s filling. It is. [Nathaniel] The bulgogi doria, it seems like
    a small dish but it’s actually a deep dish. So, you’re digging into almost a pound of
    rice. So, it’s like, whoa, all right, I’m good now. I’m full. I had the seafood ramen, which was really,
    really good. And the broth was delicious. Really, really, good. Had like a surf and turf burger. It was the octopus with the beef, which I
    was a little skeptical about. I’m like, I need to try something new. And it had cheese inside, as well. Okay. It was really good. And then it came with a dip, an au jus type
    dip. It was great. And your ramen, did it have whole pieces of
    seafood in it? It had bits of mussels, just little tiny bits
    of things inside of it. Usually it’s a spicier broth but I asked them
    to kinda tone it down a bit. I’m not a huge spicy guy. It was really, really good. Okay, well Nathaniel, Gabose Pocha was your
    choice. Please sum it up for us. I’ll say Gabose Pocha is a very hipstery vibe,
    but you can bring your mom there and she’ll still enjoy it. Bring me! Cindy? If you’re adventurous when it comes to food,
    definitely the place to go because you’ll try the most amazing dishes and it is also
    family friendly. So during the day, family friendly. At night, time to party. Yay, Edmund? Unassuming, casual. Don’t be afraid if you’ve never had it. They’re very accommodating, friendly, will
    help you out to choose something, and really good portions and fun. Well, for a Korean comfort food experience,
    head on over to Gabose Pocha. Located at 4933 North University Drive in
    Lauderhill. Open Monday through Saturday for dinner. Reservations are accepted and the average
    price for dinner without drinks is about $35. Finally, real estate broker and town commissioner,
    Edmund Malkoon, is over the moon about his charming waterfront pick. From crab cakes, to scallops, to crispy fish,
    yum. He says you’ll find everything under the sea
    on this scrumptious menu and he admits there’s nothing quite as magical as enjoying an expertly
    crafted meal with a stunning view. It’s located in LauderdalebytheSea and it’s
    called Blue Moon Fish Company. I’m Baron Skorish. I’m Bryce Statham. That’s all you get. Chefowner. Oh, chefowner also. [Bryce] Well, Baron and I are both chefs. We worked together in the Virgin Islands 25
    years ago. Back in the fax days, we would fax back and
    forth concepts, ideas, restaurant names. [Baron] Fish company, at that point, had never
    been known that we knew about. [Bryce] Yeah, and we heard that if you have
    a color in the name, it was good luck. Our goal is just to keep it simple. We have a couple of items that we’ve had on
    the menu since we’ve opened because we’ve tried to take them off, we tried to change
    it. But there are people picketing outside, threatening
    to burn the place down, if we don’t bring the sea bass back. [Baron] We never thought we would have sticky
    ribs on our dinner menu, yet we do and they’re delicious. Wildly successful. And they sell. Yeah. So, who would think a fish restaurant would
    have sticky ribs? Yeah. But they’re awesome. Brunch is a combination of a buffet and plated. Oysters, crab, peel and eat shrimp, rolled
    sushi, housecured gravlax. We have 15 plated items. They’re small plates and they’re all hot and
    look beautiful and taste fantastic. [Bryce] When people walk through the door
    and they see this beautiful patio there, “Oh, this is awesome.” We have a leg up already, even if they were
    leaning toward a bad experience for ’em, we already got ’em going with a beautiful setting
    on the water. Baron and I talked about this restaurant for
    so long that to actually see it in it’s 24th year, is remarkable. What we’ve accomplished here. And we’re both very proud of it. [Baron] Blue Moon Fish Company is our palate
    of things that we wanna try, wanna do, and we can. What excites us, excites out customers. So describe it, please. [Edmund] Blue Moon is a relaxing location,
    located on the Intracoastal, in a charming town. And from the moment you walk in, you have
    this moderncasual vibe and the water’s just right in front of you and it’s very relaxing
    to sit there. How bad can life be, right? It’s beautiful. Whether you’re sitting up at the bar or out
    by the water itself, it’s just a great environment to be in. So I had scallops, which were excellent. It was over a lentils and really good prepared. I’m kind of a stickler for scallops ’cause
    sometimes it could be overdone or ya know. My friend had the linguini with the seafood,
    also excellent. I had the same friend with me on all three
    restaurants. We did it sharestyle. So, we all shared each other’s dishes and
    enjoyed it. [Michelle] Nice, but you had burrata. Burrata, I love burrata. Perfectly creamy and it had the marazano tomatoes
    and basil, and toasted garlic. It was really, really good. Lump crab cakes, practically no filling, excellent
    also. It was over kind of like a slaw. And it had a little bit of a, like a, I believe
    it was like a mustardy sauce, a little mustard sauce. Cindy? I actually went a little bit different with
    the restaurant. I saw that they did brunch and I’m a sucker
    for brunch. So, I tried their brunch, their Sunday brunch. And it was, I mean there are options galore. And we sat by the ocean, so it’s like you
    get the beautiful lighting, it’s very relaxed. And what I like is that it’s all you can eat,
    and also unlimited mimosas and unlimited bloody mary’s. The one thing that really stood out, it was
    actually from their a la carte menu, and it was their short rib. It was perfectly cooked, it was tender, very
    savory. It was over like a potato, like a mashed potato. Very, very good. We also had the Oysters Rockefeller. Very tasty, fresh oysters. And again, all the desserts and everything
    that you see in a brunch, but within that cart. And they tell you because I feel like a lot
    of people are afraid to order from the a la carte, thinking that it’s extra. And it’s not. What? And you can just order all these dishes. And they’re so good. Hold on, you can, okay. I’m going for brunch, I have to go. Yeah, so besides the array of food that you
    get from the buffet, you also get to order from the a la carte menu. You just saved my, okay. It’s a small little menu, but it’s about 16
    items. I know where I’m going this Sunday. I know where I’m going this Sunday. I didn’t know but now I know. So what did you have, Nathaniel? I took my girlfriend out there for dinner. I wanted to surprise her ’cause she knows
    I’m a foodie at heart. And I got the oxtail empanadas. It was at least two pieces of oxtail in there. Sort of like a stewed down oxtail stuffed
    inside of an empanada. So, it was very good. So, it’s almost like a Jamaican patty. Almost. It came with two little dipping sauces. The tomatobased one was my favorite one ’cause
    it had a spicy little kick to it. And then I also had the crispy sticky ribs,
    which are four to five barbecue ribs. Very plump, very juicy, almost fall off the
    bone. It was covered in some sort of barbecue sauce,
    and it was sweet and tangy. It was to die for. For entree, me and my girlfriend shared the
    crispy whole fish. Which is a beautiful, I believe it was a snapper. The inside of the snapper was fileted, so
    when you bite it, when you fork it. No bones. No bones. The bones are just on one side and I was like,
    wow! How did you guys do this? [Michelle] Head and tail on? [Nathaniel] Head and tail. For dessert, oh man, creme brulee. Man, it had a strawberry glaze at the bottom
    of it and the crunch of the caramelized sugar on top was so flakey, you’d just crush your
    fork with it. And you just enjoy that caramelization for
    like a good minute and then you bite into the cream. So amazing. You had dessert, Edmund. Limoncello cake. Very good, refreshing, really, really excellent. All their desserts there, the creme brulee
    is excellent, as well. And actually saw you make one the other day,
    I watched an old episode. It was good. Creme brulee is delicious. Edmund, Blue Moon Fish Company was your choice. Please sum it up for us. Yes, just for whether it’s a date night with
    your significant other, or to bring your family for brunch, or sitting up at the bar even,
    and just having a casual meal overlooking the water, It’s a beautiful place and an excellent
    meal. Cindy? Definitely a place for family, great food,
    great service. I recommend the brunch, highly recommend the
    brunch. Nice, I’ll say that it’s a very nice vibe,
    very good scenery, especially since it’s along the Intracoastal. And it’s a good place to bring your mother
    or even your significant other, if you want to show them a good time for a good bang for
    your buck. Nathaniel likes to bring moms. For gourmet seafood on the Intracoastal, sail
    on over to Blue Moon Fish Company, located at 4405 West Tradewinds Avenue in LauderdaleByTheSea. Open daily for lunch and dinner and brunch
    on Sundays. Reservations are accepted. The average price for dinner without drinks
    is about $65. Well, we’ve had a wonderful time. I wanna thank my guests, Cindy Mesa, Nathaniel
    Iltis, and Edmund Malkoon. For more about the restaurants and recipes
    featured in the show, or if you’d like to apply to be a guest reviewer, visit us at
    CheckPleaseFL.com and remember to find us on Facebook and follow us on Instagram. Join us next time for three new guests recommending
    three of their favorite restaurants right here on “Check, Please! South Florida.” I’m Michelle Burnstein. And I’ll see you then. Thanks guys. Nice. Cheers. Salud. [Spokesperson] Cultural culinary secrets and
    global flavors. We have a passion for blending ingredients
    and seasonings from around the world.