Florida Agenda

THE FIELD IRISH PUB & EATERY
3281 Griffin Road, Dania Beach, FL
954-964-5979

By TIM SLIVINKI

Most of us in the area are well-aware and well-acquainted with the usual dining destinations around town. We can head to Las Olas, maybe check out the beachfront, stroll Wilton Drive or head to South Beach. But there are some other amazing and long-established restaurants that are tucked away in unknown areas along less obvious streets. One recent evening, some good friends suggested just such a place to my partner and me. After a quick drive down I-95 to Griffin Road, we soon pulled in to The Field. If you are not sure where it is, a large Publix is just across the road, and the front of the pub is anchored by a very large banyan tree that is over 100 years old.

While there are other so-called pubs in the area, the Field is the real deal and it makes no pretense about being anything other than that — and the place is all the better for it. There are outdoor seating areas along the front and a spacious side patio that, in less humid weather, would be extremely inviting. As you enter the field, it’s almost like entering someone’s farmhouse. Wood predominates the venue in the rustic wooden tables and benches. Old wooden barrels have found a second life as cocktail tables. The bar is rustic, weathered and wooden. The floors, too, tap-tap as your shoes cross the well-worn wood. An amazing collection of antiques and memorabilia line the walls. Somehow, it all works together to create an inviting, cozy, intimate environment while at the same time lending itself to a great birthday gathering with good friends.

Once we were seated in the spacious dining area, three in the group began to discuss — in true Irish pub fashion — which beers to order. When Steph, our most gracious and charming server, arrived, she was well-versed in helping to pick out just the right selections, even offering to bring a taste of one of the beers to the table to help ease the decision. Once everyone had selected a beer (I chose a cocktail), it was time to consider our growling stomachs.

As you might expect, much of the fare reflects traditional dishes from across the Atlantic. But if Irish or English pub fare is not your palate, never fear as the Field also offers more traditional entrees, salads, sandwiches and burgers. Feeling very taken in by the pub atmosphere, we decided to focus on pub-style food. My partner opted for stuffed cabbage rolls, I selected fish and chips, one friend decided on chicken pot pie and the other chose a feature called drunken chicken. Deciding we wanted a little something to get us started before our entrees arrived, we ordered some steamed mussels as a starter.

When Steph placed the steaming mussels in front of us, all eyes widened. We have all eaten steamed mussels, usually in a white wine-garlic-butter sauce.

At the Field, the mussels come dripping and swimming in a creamy sauce that is smooth with garlic and thyme, unlike any other sauce we have ever tasted with mussels. The bowl was topped with four generous slices of garlic toast and it did not take us long to dig in. No one complained. The mussels were tender, and the sauce was velvety and savory and oh-so–good. We requested more bread so the remaining sauce would not be wasted. Steph told us that one lady requested a straw for the remaining sauce and then, as she walked away from the table, she could hear the woman slurping through the straw! That’s how good the mussel broth is.

When our entrees arrived, everyone was pleased with his own selected dish. My fish and chips were crispy with tender, moist interior.

I liked that malt vinegar was brought with the order without my requesting it.  My partner’s stuffed cabbage was rich with chopped sirloin, seasoning and rice, and he pronounced them to be just like homemade. The chicken pot pie was crowned by an enormous puff of pastry while the pie itself was chock full of large chunks — not processed cubes — of tender chicken. The drunken chicken offered a sautéed boneless breast in an Irish Whiskey sauce and a comforting dollop of mashed potatoes. We were all busy eating and busy getting full.

In addition to a great pub atmosphere, delicious food and friendly, helpful service, the Field also offers live entertainment on select nights. On the night we were enjoying ourselves, a young man named Paul Baker was paying acoustic guitar and singing a mixture of originals and covers. It was pleasant and not at all overpowering. Quite simply, we loved the Field and cannot wait to return. Sometimes you just need to get off the beaten path.

By Tim Svlivinki

On a recent Monday evening, my partner and I decided we were in the mood for something outside our comfort zone. We further decided we wanted to “dine out” rather than “eat out,” the distinction being that we wanted to spend some time lingering over cocktails and courses as we enjoyed an evening out. After a short drive down U.S. 1 to Hollywood, we walked into the front doors of Sage. A marble bar to the right beckoned, but we opted for a table more conducive to our desire to dine. Sage is a restaurant that still believes in white linen tablecloths and white linen napkins. Candlelight flickered on the table as our waiter approached and took our cocktail order.

Soon we were sipping our chosen libations and perusing the very French menu. Opting to throw caution to the wind, we chose the Foie Gras au Torchon. I knew it would mean extra time at the gym, but I did not care. We asked for it to be pan seared (a menu suggestion), and a short time later, a very generous portion of this decadent appetizer arrived. It was surrounded by small mounds of apple chutney and drizzled with a very light orange sauce. Crusty French bread is the perfect vehicle for enjoying Foie Gras and, as we took our first taste, we knew our dining experience had begun in style. It was smooth, delicate and oh-so-rich. We savored every bit of it until the plate was clean.

After sipping our cocktails a bit more, we decided to move on to our salad course.

I selected the Salade de Chevre Chaud, a warm goat cheese salad. It offered fresh artisan greens topped by a crispy on the exterior and creamy on the interior goat cheese round. Orange segments surrounded the salad, as well as being mixed into the greens. A light orange reduction dressed the greens. The orange sections and their sweetness were an excellent foil to the creamy richness of the goat cheese. It was truly an excellent salad. My partner chose the Salade Endive Belge. Apple chutney, walnuts and honey vinaigrette topped the bitter greens as well as crumbles of aged Roquefort cheese. Again, a contrast of sweet and bitter in the carefully selected flavor palate elevated this salad above the typical dinner salad. As it disappeared, forkful by forkful, I did not have to ask whether he enjoyed it or not.

SAGE 2000 Harrison Street, Hollywood, FL 954-391-9466

Taking a brief break to let our food settle a bit, it was time to venture into the entrée selections on the menu. Sage offers various selections in seafood, poultry, beef and even a few pasta selections. Feeling like I wanted something traditionally French — and something I had not eaten in quite some time, I ordered the classic Boeuf Bourguignon. This dish offers solely braised beef in a Pinot Noir sauce with carrots and onions. It is served with fresh homemade fettuccine.

When the dish arrived, the aromas of the dish were mouthwatering; I couldn’t wait to take my first taste. It was everything I remembered this classic dish to be. Elegant and rich and brimming with tender chunks of braised beef. Excellent, from first bit to final bite. A scallop lover, my partner decided upon Coquilles St. Jacques. This traditional dish consists of seared scallops and mashed potatoes. When it arrived, it came in a unique plating arrangement. Perfectly seared scallops surrounded a glass crock of mashed potatoes that were topped a leek fondue. It was original, creative, and attractive. The scallops were tender and not the least bit overcooked, as can often occur, and he loved the mashed potatoes and leeks.

Because we were dining, we decided to do something we rarely ever do: Order dessert and linger just a tad longer. Not wanting anything too overly sweet, we selected an Apple Tarte Tatin to share. Wonderfully flaky pastry with caramelized apples, warmed, accompanied by a scoop of vanilla ice cream offered the perfect closing to our Sage dining experience. It was sweet and satisfying, without being overly sweet.

Service at Sage is professional and friendly. Courses are spaced well, with each selection arriving as it should, giving you the opportunity to enjoy each course you select. It is a comfortable and intimate room that invites you to sit back, relax and enjoy the experience. The next time the urge to dine strikes you, consider a trip to Sage in Hollywood.

By TIM SLIVINKI

Chances are really pretty good that many of you who are reading this did not grow up in South Florida. Many of you, like me,  are transplants from the Northeast, the Midwest, or even the West Coast. Many of you also probably take for granted one of the key elements that brought you here as a permanent resident: the beautiful beaches.

Sure, we all know they are there, but how often do we take the time to remember how fortunate we are to live in this tropical  paradise with its gorgeous ocean beaches? Flip Flops is a place to go that will make you remember. Located on the Intracoastal, its very name suggests beach.

When you walk into Flip Flops, you are greeted with wide open doors that allow fantastic views of the Intracoastal. The restaurant is dotted with Florida pastel colored tables with silver chairs snuggled up to each one. Even if you take the  furthest table back, the view is still impressive – I dare you to ignore it. Ceiling fans whir above your head, and reggae music completes the entire beachy feel of the restaurant.

Offering full bar service as well as beer and wine, Flip Flops’ atmosphere almost makes you want to order something with an umbrella in it just so you can fit in to the whole scenario. I didn’t, but it was awfully refreshing to sip a cocktail on a warm  Summer evening as I pondered the menu and watched the boats meandering by. Complimentary fried pita chips — crispy and very yummy — are delivered to the table, accompanied by a slightly spicy salsa verde sort of dip offering a little heat to contrast with the chilled cocktail. The menu offers an eclectic array of starters, and my partner and I decided that an order of spinach-artichoke dip sounded good. It arrived nicely browned and bubbly and, instead of the more common tortilla chips, slightly crisped pita triangles surrounded the dip. We really liked that touch as we eagerly dipped them in the gooey, warm dip.

Dinner selections at Flip Flops can be a sandwich, a wrap, an array of appetizers as well as a selection of entrees. My partner was intrigued by a dish on the menu called “iyaca.” It is a tamale that is wrapped in a plantain leaf and filled with pulled pork and chicken. He proclaimed it delicious and said that the seasonings used in the meat filling gave it a sort of Moroccan  flavor profile. A crisp jicama slaw as well as more traditional cole slaw rounded out the plate. He liked the contrast of the  spiciness of the tamale with coolness of  the slaws. Feeling beachy due to the  surroundings, I decided on a fish entrée. I selected mahi-mahi and chose to have it blackened, although diners can choose from grilled or teriyaki preparations as well. From an impressive list of side dish options, I decided upon mac n’ cheese (big surprise!) and cole slaw, as I felt I needed something crunchy. The mahi was wonderfully blackened with a spicy crust that  tasted as if it may have a slight touch of molasses in it, because I detected just a tinge of sweetness in the heat of the spices. The fish itself was deliciously moist and juicy under the spicy crust. The crock of mac n’ cheese was warm and gloppy, as any good mac n’ cheese should be. Both of us liked the fact that the cole slaw was not made with an overly sweet dressing, nor was it overly runny. It was fresh and crisp, as any good cole slaw should be.

After relaxing over cocktails and dinner, we were offered dessert but neither of us had room. We sat back and watched as the sky darkened and lights appeared on the buildings across the waterway on the boats gently going north under the Oakland Park Boulevard bridge. If you feel the need to reclaim the beachiness you may have lost when you moved here, try a dinner or lunch at Flip Flops. It is a place to relax and ponder all that is good about living in South Florida. And yes, feel free to wear your favorite flip flops!

Flip Flops Dockside Eatery
3051 NE 32nd Ave., Fort Lauderdale, FL
954-567-1672

BY TIM SLIVINKI

Photo: Make yourself at home at The Wine Cellar.

Current food trends suggest that diners are moving to fresher, farm quality ingredients. Organic is a new buzz word to entice people to healthier eating habits. Styles of cuisine are in one month and then quickly out again the next. Keeping up with it all can be enough to make you dizzy. Sometimes we just want those traditional, homey comfort foods that we grew up with that remind of us of traditional Sunday dinner with the grandparents.

Thank goodness for restaurants like the Wine Cellar. It will take you back to those days long ago when we just enjoyed the deliciousness of the traditional foods of our childhoods. And if you are of Eastern or Central European background, then the menu items at the Wine Cellar are sure to get you talking about those suppers that mom or grandma used to cook with love and affection. Speaking of which, the restaurant’s dining room is cozy and inviting, just like grandma’s table.

After being seated I was greeted with a complimentary potato pancake, or latke, with applesauce and sour cream accompaniment. I already knew from the start I would enjoy this place. The pancake was crisp on the outside, warm and moist on the inside. Perfection! I could have made a dinner of an entire plate of this traditional delicacy.

Next, our server suggested that I try the Wine Cellar’ s celebrated e

scargot. Full disclosure here: I am not generally an escargot fan, but I was persuaded. I was treated to a wonderful, aromatic, and generous, crock of snails and mushrooms in a sinful garlic butter sauce. Could this really be escargot? It was, and I loved it. It’s easy to understand why it is a featured item.

Being a chilly evening, I opted for soup over salad as it sounded just right after braving the breezy, brisk outdoors. The lobster bisque was a more than ample portion of creamy deliciousness, tasting rich and yet not overly thick or cloying as some bisques can be. I am ashamed to admit that I gladly consumed every spoonful.

Next was the real challenge—deciding upon an entrée. I always have a difficult time saying no to Wienerschnitzel when it’s on the menu; it’s a traditional favorite that I sometimes crave—but not tonight. Instead, I was encouraged to try the Rahmschnitzel once my gracious server discovered I love mushrooms. Once it was served, I knew that I had been steered in the right direction. Two fork-tender cutlets were topped in a white wine cream sauce with hearty chunks of portabella mushrooms, not the overly sliced and diced variety.

Each entrée comes with a choice of two accompaniments. I opted for traditional German spaetzle and sweet and sour red cabbage. The cabbage was just spicy enough to offer great contrast to the cutlet. The spaetzle, small traditional German dumplings, were perfect with the sauce that was served with the schnitzel. This was a plate that would make any Mom or grandmother smile. Traditional cuisine done as it should be: flavorful, filling, and homey.

As I was dining I also had the opportunity to taste one of the featured items that night: a roasted pork shank. This was truly an entrée to be admired as well as consumed. Beautifully browned, the meat was fall off the bone tender. It had all the aroma and flavors that filled the house on Sunday afternoons. If it’s on the menu, order it as it is a satisfying and beautiful preparation.

Quite honestly, I was stuffed, but I did have the opportunity to sample two of the Wine Cellar’s homemade desserts. The Apple Strudel took me back to my childhood. Flaky pastry, tender apples, notes of cinnamon—it was everything strudel should be. The German chocolate cake was another winner. Moist and flavorful with a frosting neither too heavy nor too light, it is easily enough to share.

A bonus feature with dinner on Friday nights at 7:00 p.m. is a performance by the wonderful Electra. She vamps around the dining room in her inimitable style that is guaranteed to make you laugh. But be careful as she just might pull you and your entire table into the act, which, of course, is part of the fun. Electra sets the tone for a fun night out, and isn’t that one of the main reasons we go out?

The Wine Cellar
199 East Oakland Park Blvd.
954-565-902