Modern American eats arrive at the VIllage at Gulfstream Park this season via POC Modern American Cuisine. Billed a "tapas-style take on high-end fare,” POC Modern features pan seared foie gras, butter poached lobster, tuna & prime beef tenderloin tartars and fennel braised pork belly. Chef Benjamin Huselton hails from Austin and worked with NYC-based chef David Burkey before moving to South Florida. Sushi chef Kevin Z (Nobu, Sushi Samba), rolls out POC fusion rolls (tempura shrimp roll with lobster salad, avocado and caviar) and other creative maki. 600 Silks Run, Suite 1210, Hallandale Beach; 954-391-7229 or visit www.pocrestaurants.com.