Satoro Restaurant & Lounge, which opened three months ago in downtown Hollywood, has all the trappings of an upscale night spot … it’s open to 2 a.m., has a ladies night (Fridays), live music outside Fridays and Saturdays and a cozy, contemporary lounge. But it also happens to be a very good restaurant with an experienced executive chef. Alex Dziurzynski, former top toque at Fort Lauderdale’s Jackson’s Steakhouse and Fish, has created an appealing Mediterranean menu with dishes like paella, lamb and couscous, roast chicken with risotto and sweet Greek yogurt. Everything’s house-made, from a warm loaf of French bread to cheesecake baklava.
The place looks expensive, but owners Peter Santana, Vincenzo Losoreli and Jonathan Tovar have kept prices moderate, with options like flatbreads, gourmet burgers, fish sandwiches … even a great steak for $22. Our server made us feel like we were ordering a fine vintage instead of a $25 tempranillo-cab blend, bringing us an extra set of glasses so the stiff wine could loosen up.
Ambiance: Satoro is as sultry as its voluptuous young hostess … clubby and urban with soft lighting, white leather seats and warm orange accents.
- Dark, rich soul-satisfying oxtail soup brimming with tender pieces of beef and crowned with a slice of crusty bread topped with melted manchego
- Thin, crisp, wood-fired Florentine flatbread topped with baby spinach, smoky capicola ham, a velvety mix of mozzarella, Romano and fontina cheeses and slivers of sun-dried tomatoes drizzled with garlic sauce
- Plump, pan-seared diver scallops atop crisp cakes of rice
- Juicy, charbroiled Delmonico steak cooked to perfection, rosy-centered medium rare and buttery tender
- Excellent, moist & flavorful Florida grouper wood fired, wrapped in Serrano ham and plated with a fluffy artichoke couscous
- Artichoke hearts in a manchego cream sauce
- Creamy and firm risotto studded with chopped tomatoes
- Light & refreshing house-made Greek yogurt with fresh berries
- Decadent tiramisu with almond coffee liqueur
- Incredible cheesecake, made with goat cheese, mascarpone, cream and scrumptious, cinnamony baklava crust
What Didn’t Work
- Thick and chewy squash tortellini
- Paella with chewy shrimp