This is the time of the year that makes South Florida great. Barring a last blast of heat and humidity, it’s time to dine alfresco alongside Broward’s sandy shores.
- Bert Gallo, former owner of Angelo’s Corner, opened casual and affordable Vedu’s Fish & Burger Shack a year ago a few doors down from his old place. A thatched roof covers a large deck with plenty of tables where you can watch the waves. Named for Gallo’s favorite uncle, the restaurant offers Italian-style seafood dishes from Uncle Vedu’s Brooklyn fish store plus Maine lobster rolls, British-style fish and chips and Colorado Angus hamburgers. Among our favorites – a side of sweet, deep-fried mini corn fritters, the moist grilled Black-n-Blue snapper sandwich topped with Roquefort cheese and lightly breaded shrimp served atop a frisalle (crunchy Italian biscuit). Payment is cash only. There is an ATM in the restaurant, and Vedu’s will deduct any ATM fees.
- Located 50 yards from the beach and right in the middle of the lively street-front party that takes over the downtown area on Saturday nights, Ocean 101 brings a new level of sophistication to touristy Lauderdale-by-the-Sea. With a dark wood interior, flat-screen televisions, waterfalls and a giant fish tank, it has a Las Olas ambience. But the feel is comfortable, not pretentious. It’s nice enough for a date, yet casual enough to bring the kids. Most menu items are moderately priced and served in large portions that are perfect for sharing. We enjoyed a rib appetizer seasoned with Asian spices, an excellent meatball panini and crispy beer-battered fish tacos.
- Ocean’s Grille is the kind of place that every neighborhood needs. Tucked in a Fort Lauderdale strip center, it’s been around for 18 years, starting as a bar and expanding its food offerings. Ocean’s Grille is not a place you go for ambiance. The bar takes up most of the interior, and the patio overlooks the parking lot. The menu is a mix of of traditional bar food, seafood and Mexican dishes, but most regulars come for the long list of nightly specials. We dug into hearty, garlicky shrimp and scallop scampi over pasta and an ample (albeit slightly overcooked) blackened seafood trio of mahi, scallops and shrimp.