321 N. Fort Lauderdale Beach Blvd.
AWARD: Best New
Truly inventive Mexican cooking from master chef Pablo Salas with an oceanfront view. Old-ways braise beef cheeks with pureed cauliflower and carnitas with roasted tomatillo are smart updates. Salas also enhances tacos with duck confit, stuffs tamales with lamb and serves up quesadillas. Marvelous list of tequilas and mezcal will thrill connoisseurs in flights or a single glass of Patron’s Bordeaux-aged Gran Burdeos ($100).