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15th Street Fisheries
Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib.
Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. Entrées come with soup, salad, a sorbet course and fresh breads. We love the prime rib.
The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée.
At a time when chefs and restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen's culinary expertise include plump scallops given an elegant bouillabaisse treatment and fork-tender venison with a terrific Asiago-fig risotto. When the food is this good, you don't need to shout.
The former Upper Deck at Boston's on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to duck confit egg rolls and well-executed potato-crusted grouper. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed.
After a rocky start, this Atlantic Avenue sibling of Zach Erdem's celebrity magnet Southampton parent is the equal of any restaurant in town, thanks mostly to the work of chef-turned-restaurant doctor Mark Militello. The food is less about breaking new culinary ground than being really delicious—whether grilled artichoke with frothy lemon beurre blanc, immaculately fresh tuna tartare, or salmon with a subtly tart-sweet balsamic-honey glaze.
This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody's business. Two of the best are the bone-in ribeye and New York sirloin. Start with a crab cocktail, but don't neglect side dishes like steamed spinach and hash browns.
Arturo's quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You'll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like giant shrimp with tomatoes, cannellini beans, rosemary and an exceptionally well-done risotto.
This posh restaurant in the luxurious Seagate Hotel & Spa mines quality ingredients for maximum flavor. A light, chunky gazpacho with soothing cucumber cream is perfect warm-weather dining. It's also hard to resist the gum-tender meat ringed by a silken potato purée. The butterscotch-white chocolate bread pudding with rum crème anglaise (an occasional special) is pure wickedness.
The kitchen tricks out its luxurious Asian-European-Contemporary American menu with flashes of "molecular gastronomy." Look for dishes like brioche-crusted yellowtail snapper with cuttlefish, chorizo brandade and squid ink "charcoal." While looking out over the stunning expanse of Biscayne Bay from the chic, elegant dining room, look over the equally stunning wine list, which reads like an encyclopedia of the world's great vintners.
The restaurant at this club-dining spot won't leave you singing the blues, but it will leave you wishing for more than a spoonful of the lusty flavors of its Southern/New Orleans cuisine. Punch up the flavors of pan-fried catfish and shrimp with jambalaya sauce and chicken-fried chicken on a bed of mac 'n' cheese, and you could let the good times roll. Buffalo wings, fried pickle chips and luscious banana bread pudding are good bets.
Attempting to split the difference between happening bar and American café, Bar Louie mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions.
Barton G., an event impresario with a flair for serious theatrics, has fashioned his unique restaurant with fun and interesting fare. Choices include popcorn shrimp—served with real popcorn in a movie-theater container. Desserts look like props from "Pee Wee's Playhouse."
Bice continues to hold the title of favorite spot on the island for the see-and-be-seen crowd. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, sautéed chicken breast and stuffed rack of lamb. The wine list features great vintages.
Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and an upscale burger featuring Florida Wagyu beef, knockwurst, cheddar cheese and more.
This small, sophisticated restaurant continues to impress with competently presented food. The menu is surprisingly diverse, with everything from seafood chowder, burgers and pizza to cherry-glazed breast of duck.
The bistro is all Euro-chic decor—blond wood, mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood. Don't forget the phenomenal wine list.
With the convivial ambience and hearty good food of an authentic Parisian bistro, this inviting, unpretentious restaurant deserves its local popularity. Mussels are a specialty, and roasted duck is excellent too.
The versatile menu features "simply grilled" items like dry-aged prime rib and Colorado rack of lamb. The boldly flavored menu also offers "house specialties," contemporary takes on bistro fare.
The versatile menu features "simply grilled" items. The boldly flavored menu also offers "house specialties," contemporary takes on bistro fare.
This is one of the best spots around for waterside dining; the two-for-one lunch special makes it one of the most affordable. Choose from a raw bar, fish nearly every which way, as well as daily, seasonal fish specials.
Market-fresh seafood is the cornerstone – like Chilean sea bass prepared over a wood-burning grill and served with Rhea's topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) Dinner nightly.
This is a well-kept secret, featuring dishes that will meet the standards of those who savor authentic Italian. Mussels with scallions, garlic and heavy cream sauce is an appetizer highlight. Involtini capricciosi—tender-rolled veal stuffed with spinach, prosciutto and fontina cheese—is equally satiating, while the yellowtail snapper oreganatta melts in your mouth.
Michael Mina's elegant steak house in tony Turnberry Isle features impeccable service, an encyclopedic wine list and a roster of USDA Prime Angus, Wagyu and Kobe steaks. Try the feather-light beignets accompanied by cookbook-perfect crème brûlée and chocolate pot du crème.
The Boca outpost of this national chain of 100-plus restaurants does what it set out to do—dish up big portions of well-made, easily accessible Italian-esque fare at a reasonable price. If you're looking for bruschetta piled with fresh cheeses and vegetables, house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, and a creditable version of the classic tiramisu, you'll be one happy diner.
Brooks remains a reliable source for fine cuisine. Guests may choose from an à la carte menu or the more economical "complete menu," which includes first course, entrée and dessert and a bottle of wine. There also are plenty of alternatives to seafood, including duck, rib-eye or rack of lamb.
Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). But they're all good.
Don't miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Wagyu tenderloin skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen's application of wok chi.
It's not just the words from the mouths of satisfied customers that make this obscurely located restaurant so consistently popular; it's the homey, satisfying food that goes into those mouths. The menu changes, but you can always count on home cooking with a gourmet spin, like pork tenderloin with raspberry jalapeno sauce, or coconut-crusted snapper. Go all out with any of a dozen or so unique and decadent desserts, cakes and pies.
Little Havana is alive and well in Delray Beach. The menu is a palette-pleasing travelogue. Mariquitas (fried banana chips) are a tasty way to start your meal. For dinner, seafood paella is a winner, with mussels, shrimp, conch, octopus, scallops and clams. And the churrasco is terrific.
ith its bold, vibrant decor and flavors, this colorful restaurant is a treat for the palette and palate. Must-orders include mariquitas, thin, crispy plantain slices that are the irresistible Cuban answer to potato chips; cookbook-perfect ceviche of shrimp, octopus and calamari that shows how chili heat can be both fiery and subtle; and the signature "Coco Cabana," a habanero and coconut milk-infused curry with a wealth of veggies, tubers and fat, succulent shrimp.
This hotel restaurant gives Palm Beach a taste of Daniel Boulud's world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard (not available during summer), the elegant lounge or the sophisticated dining room.
There are many things to like about this modest little osteria—the unpretentious ambience, piano nightly after 7 p.m., the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine. The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of bass with a soulful Livornese.
A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like Wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas.
Standouts include crispy calamari in marinara sauce, tender meatballs and sweet-buttery scampi with huge shrimp, followed by intensely flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night's specials as if they're family secrets.
This Japanese-French restaurant features sophisticated offerings, from an ethereal bay scallop soufflé with an unctuous sauce Americaine to roasted duck breast with a divine port-foie gras sauce.
The dining room is handsome and understated, a fitting ambience for Miami's movers and shakers. That's just part of the draw of Abbracci, though the regional Italian fare has achieved its own status as some of the best in the Gables. You can't go wrong with the porcini risotto or the pounded veal chop "tricolore."
This favorite is always lively, and alfresco dining is the preferred mode. Entrée choices are enticing, but we went with the penne alla vodka with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut 14-ounce veal chop lightly breaded and served either Milanese or parmigiana. For dessert, you can't go wrong with the cheesecake imported from the Carnegie Deli.
This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative—and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood.
Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow.
Many dishes are specials—gnocchi, risotto and scaloppine. The veal chop is grilled and blanketed in a thick layer of Gorgonzola. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms.
Angelo Elia's impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that's by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like fat prawns wrapped in pancetta and grilled. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce.
A welcoming staff, familiar Italian dishes done right and moderate prices define this cozy spot with a spacious outdoor patio.
This 1925 Mediterranean Revival property with an oft-changing menu showcases simple, sophisticated ingredients that typify the best of Italian cooking.
The restaurant has an "Arabian Nights" feel, with strong Mediterranean influences. Try the peppercorn-dusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish.
A variety of small plates, from Mexican tacos and Argentine empanadas to Spanish potatoes make up the menu of this elegant yet casual pan-Latin eatery. The best dishes—crusty-creamy papas bravas, savory shrimp and scallion crêpe, buttery cauliflower and fennel gratin, and indecently luscious dulce de leche pot du crème—will make your taste buds do a happy dance.
Locals flock here for the made-to-order bistro sandwiches on fresh baguettes, daily quiche selections and cheese plates. Favorites include the applewood-smoked bacon with goat cheese brie sandwich and the Spanish salad with manchego, orange slices and black olives.
Sumptuous cuisine, attentive servers and a see-and-be-seen crowd are hallmarks of one of the island's premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside. When your waiter suggests profiterolles au chocolat or hazelnut soufflé, say, mais oui!
The Latin American rodizio-churrascaria concept—all the meat you can eat, brought to your table—is done with high style, fine wines and excellent service. The prime rib, sausages, filet mignon, pork ribs and lamb chops are very good.
South Florida may not be a hotbed of fine Chinese cuisine, but anyone who loves the incredibly diverse, sophisticated food of the Middle Kingdom should be fired up about this chic restaurant. From exquisite dim sum (like steamed chicken and mushroom dumplings perfumed with kaffir lime leaf) to a superb version of Peking duck with impossibly crisp skin, tender meat and house-made pancakes, the food here is a revelation.
The dim sum basket is an absolute must-try. A choice of signature steamed dumplings are likewise spot on. The steak kew is delicious, and the clay pot casseroles are enticing.
"Less is more" is not the mantra of this huge edition of Jeff Chodorow's iconic nouveau pan-Asian eatery. The food, too, is all about more—more of it, more flavor and more satisfaction with dishes like plum and sesame-glazed lamb spareribs and deeply savory Korean-style kalbi beef.
Steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There's all manner of fish and shellfish, but you're here for the lobster, whether giant Australian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with crab.
A multimillion-dollar remodel of the old Pete's has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice.
This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as crab-stuffed shrimp with jalapeño cheddar grits, bacon, shiitake mushrooms and warm vinaigrette.
Despite the name, there's nothing crazy about the cooking at this homey eatery. It's the hearty, soul-satisfying Italian cuisine we've all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic; house-smoked mozzarella—breaded, fried and presented with a tangy tomato-basil fondue—is equally tasty.
Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado.
The wide range of items on the menu and the great quality of Cucina's cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs.
Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty.
Don't go expecting the tired old "Italian" culinary clichés at Angelo Elia's wickedly stylish trattoria. Instead, open your palate to more authentic and exciting Roman-style cuisine, like roasted veal bone marrow with brisk caper-parsley pesto, creamy-dreamy burrata with roasted fava beans and watercress salad, the classic tonnarelli cacio e pepe ("cheese and pepper") and the best gelato this side of a real Roman trattoria.
The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. The peppered sea scallops appetizer is a must, as is Café Maxx's cheese plate. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily.
Burt Rapoport's ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the steallar flatbreads, the thick and juicy 10-ounce special blend burger or homey apple cobbler. And the waterfront location just seems to make everything taste better.
This organic-healthy-sustainable eatery is all about "Doing It Green" with dishes like plump pan-seared diver scallops with pineapple-mango salsa. The different greens mixes at the salad bar are crisp and pristinely fresh.
The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. Crispy jumbo shrimp with soybean plum sauce is delectable, the Chinese hot and sour soup is unlike any other, and the Mongolian beef tenderloin is perfection. Sake list is also tops. This offsite property of The Breakers is managed with the same flawlessness as the resort.
Try master chef Eduardo Pria's pan-sautéed Florida blue crab and yellow corn cakes. As far as soups go, there's the pasilla-chile-flavored chicken broth with fresh "epazote" (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese). The pan-seared beef tenderloin filet mignon has so much gusto, it's far too much to consume in one sitting.
Don't let the New Age "spirituality" of this quaint restaurant throw you off. Instead, focus on the fresh, organic ingredients that are incorporated into inventive sushi, soups and salads and (mostly) Asian-influenced entrées.
Escopazzo is consistently cited as the best Italian restaurant on South Beach—and bills itself as organic, with a raw foods component on the menu. Pasta is the star here, hand-rolled and tossed with far more alluring partners than meatballs or clams—as in pumpkin ravioli with white-truffle cream sauce and pappardelle with buffalo-meat ragoût.
Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées, especially the famed Allen Brothers beef; choose from numerous cuts and preparations—and add a lobster tail for good measure.
The Cheesecake Factory's sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit.
Flaky, overstuffed spanikopita and light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don't always reach those heights, both a long-braised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great.
This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads.
The normally riotous flavors of Thai cuisine are muted at this family-friendly downtown spot, but that seems to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crisp-fried duck breast in a very mild red curry sauce.
With rustic features like butcher-block tables and comfy padded leather booths, Houston's has successfully created a "nonchain" feel, although there are more than 40 nationwide. The menu is straightforward—big burgers on sweet egg buns, Caesar salad, roasted chicken, filet mignon—but it's not lacking in ingenuity.
This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the frogs legs.
This modest, unpretentious Italian restaurant doesn't attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce.
Clay Conley's "little sister" (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. The mille-crêpe cake is 20 layers of lacy, mango-sauced goodness.
Enjoy delightful alfresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna is joined by more intriguing dishes like sea bass and salmon, and landlubbers will enjoy a selection of steaks and chops
This local favorite on the Avenue—owned by John Hutchinson (also the chef) and wife Tina—serves up everything from burgers and wraps to entrées like fruits of the sea, pistachio-crusted snapper and jerked pork. Don't forget to inquire about the stunning array of 10 specials—every night.
Best bets are a lovely salad of ripe tomatoes and fresh, milky house-made mozzarella; a rich, elegant version of lusty Cajun etouffee; and caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce.
You're likely to wait a few hours for the privilege of getting a taste of old Florida (not to mention the best stone crabs on the planet). But it's worth it. Fried oysters, lyonnaise potatoes, creamed spinach and Key lime pie are other specialties.
Johnny Vinczencz made his mark at Boca's Maxaluna and Max's Grille and (the former) De La Tierra at Delray's Sundy House. Now in his own restaurant on Las Olas Boulevard, Vinczencz has evolved. As for the impressive wine list, Johnny V has more than 600 selections.
Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello.
This wickedly stylish Asian-inspired gastropub delivers a delicious and inventive punch to the taste buds. Among the hardest hitters are green tea-cured salmon with micro and fried basil and longan berries stuffed with yuzu kosho gelee, and cheesecake springrolls with a nothing-exceeds-like-excess banana caramel dipping sauce.
This local stalwart smoothly rolls along with its signature blend of French and Continental dishes. The ornate, formal dining room and equally formal service are anomalies these days but are comforting nonetheless. Classic dishes like creamy lobster bisque, house-made duck paté, broiled salmon with sauce béarnaise and dreamy chocolate mousse are as satisfying as ever.
The attraction here is carefully prepared food that is satisfying, flavorful and reasonably priced. The fist-sized crab cake is a good place to start, followed by sea bass with a soy-ginger-sesame glaze.
True professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it.
La Goulue means "the glutton," and this stylish brasserie offers many excuses for gluttony. Luscious foie gras presented in a green apple for one, opulent lobster risotto under shaved black truffles for a third.
Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner. The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price.
Expect no ambience, no pretensions, low prices and food that satisfies on a very high level. Good starters include antichuchos, chunks of grilled beef heart, and causa, a terrine-like layering of mashed potatoes and chicken salad. Ceviche and the lomo saltado are among the best in South Florida.
For almost two decades, this elegant little spot has been celebrating the delicate, sophisticated flavors and textures of traditional and contemporary Vietnamese cuisine. A house signature, shrimp tossed with coriander curry pesto, is an inspired riff on Vietnamese classics. Service and wines match the refinement of the cuisine.
This is a well-edited version of a traditional Italian menu, complete with homemade pastas. Try the signature whole yellowtail snapper encrusted in sea salt, deboned tableside. Shrimp diavolo is perfectly scrumptious.
This eclectic menu has French, Moroccan and Indian influences. Michelin-trained chef/owner Andy Trousdale prepares everything to order. We love beef Wellington (for two) and the yummy napoleon.
Don't overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream "creativity" can't compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion.
This faux-New England-ish seafooder in Town Center mall satisfies with a roster of fresh fish and shellfish, well prepared and competently served by an earnest young staff. The signature clam chowder is made in corporate kitchens but is still better than most, while crab cakes chock-full of sweet-tasting crab and hardly any binders have even fewer equals. There's a selection of DIY fish and sauces too. And for dessert, what else but Boston cream pie?
Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. Take your Turkish coffee to the patio for an arguileh (water pipe) experience.
Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge.
The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it's advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent.
Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Short ribs braised in Coca-Cola come with thick-cut onion rings and indecently rich, tarragon-laced creamed corn.
It's the neighborhood spot where families congregate for great food and a good time. Do as the Italians do and order family-style, sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, two salads, two pastas, two entrées, two vegetables and two desserts.
You're in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. Another top choice is the chicken breast, pounded thin and filled with fontina and prosciutto.
This popular spot is swanky in its reincarnation, but the rustic Italian and Italian-American fare keeps with an osteria's humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant "pancakes"—basically deconstructed eggplant Parm—are on the new menu, as are posh veal osso buco ravioli in truffle cream sauce and thick, juicy rib-eye served "arrabiata" style.
Matteo's brand of hearty Italian and Italian-American food, served in giant "family style" portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it's the details of preparation and service that make Matteo's stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town.
Though its signature California-influenced cookery and "American bistro" ambience are no longer furiously trendy, this stylish restaurant is as popular as ever due to consistently tasty and well-prepared food. Dishes run haute to homey, from seared-raw tuna to meatloaf wrapped with bacon. And don't miss the luscious crème brûlée pie for dessert.
Dennis Max, instrumental in bringing the chef and ingredient-driven ethos of California cuisine to South Florida in the 1980s, is again at the forefront of the fresh, local, seasonal culinary movement. Max's Harvest soars with dishes like plump Cedar Key clams with house-made tasso, savory bourbon-maple glazed pork belly, and crispy-skinned wild sockeye salmon with yuzu-truffle vinaigrette.
At James Beard award-winning chef Michael Schwartz's unpretentious restaurant, you'll get plenty of genuine satisfaction from genuinely delicious food, exactingly prepared and simply presented. Wood-roasted double yolk farm egg and crispy pork belly are divine. Surprisingly, all the desserts from rock star pastry chef Hedy Goldsmith aren't rock-star quality, but dining here is such a genuine pleasure it almost doesn't matter.
There's a lot to like about Michy's. Dishes like creamy truffled polenta with poached egg and bacon are lovely. The wine list is exciting and exceptionally well-chosen, and service is on a level rarely seen in South Florida restaurants.
There's seemingly no end to diners' love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. The star of the beef show is the giant bone-in filet mignon, which trumps with unusually deep and meaty flavor. The side of Grand Marnier soufflé is a cloud of luscious, citrus-y beauty that says while beef may be what's for dinner, I am what's for dessert.
This wildly popular Boca meatery packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don't neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns.
Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. Try the short-rib or jerk chicken quesadillas as appetizers, and don't miss the four-cheese tortellini as a main course.
Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you've got a pretty good idea of the pies coming out Nick Laudano's custom-made ovens. The "white clam" pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare.
The second incarnation of this New York Yankees-themed restaurant swings for the fences—and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks, dry-aged for 21 days, are a meat lover's dream; seafood specialties include sautéed sea bass, Maine lobster and Alaskan king crab. Don't miss the NYY Steak 151 volcano for dessert.
Creative ceviches are a signature of chef Douglas Rodriguez, none better than a mix of shellfish with octopus "salami." Foie gras and fig-stuffed empanadas turn the humble into haute, as does the sublime pork with black-trumpet mojo.
Menu highlights include tropical mango salad, spicy fried calamari salad, Caribbean ahi tuna with wasabi potatoes and jerk-spiced Cornish game hen.
The exceptional Northern Italian cuisine at this restaurant has been consistently ranked among the best in Miami Beach.
There may have been no revolution if Mao had simply eaten at P.F. Chang's—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus.
Add culinary influences from the tropics, Europe, Asia and Latin America to a trio of chefs from the Four Seasons Palm Beach, plus one Venezuelan designer-turned-restaurateur, and the result is this smartly modern bistro that's bringing a real sense of gastronomic adventure to Wellington. Every dish sports an element that will tickle your taste buds, whether crunchy Asian slaw on ahi poke flatbread or beguiling lemongrass-kaffir lime vinaigrette with a slab of various blackened fish.
A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean sea bass branzino is definitely a must-try. Plus, the wine list is a veritable tome.
The guys from Cut 432 have done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cake featuring fat chunks of succulent crab or crisply sautéed pork belly with apricot mostarda. Don't miss the behemoth slab of tender, juicy prime rib for a near-saintly $29.
When Pascal Oudin ran the kitchen at the Grand Bay Grand Café, his tropical take on French cuisine earned him national acclaim. Now, he offers a more streamlined but still contemporary, French menu. We definitely suggest the sea scallops, which are topped with short ribs and served with truffle sauce.
The bold, brash flavors of New York-style Italian-American cuisine are as in your face as a Manhattan cabbie at this low-key favorite of chef-owner Bobby Pellegrino, nephew to the clan that owns the legendaryRao's in East Harlem. Pungent smells of garlic, anchovies, tomatoes and peppers fill the air; dishes like the rarely seen spiedini alla Romana, chicken Scarpariello and seafood spaghetti in Fra Diavolo sauce fill your belly and tantalize your taste buds. Don't miss the house-made desserts. Dinner Tues.–Sun.
It's nothing to look at—just another little restaurant in another west Boca strip shopping center. But appearances can be deceiving; this restaurant serves excellent and authentic Thai cuisine in a cozy and unpretentious atmosphere.
The menu seemingly lists every recent trendy dish to come out of modern American restaurant kitchens, but Piñon succeeds with spot-on execution, mammoth portions and reasonable prices. Try the grilled artichokes with a zippy Southwestern-style rémoulade, a pair of giant crab cakes with more of that good rémoulade or a chocolate-peanut butter pie that is the irresistible definition of lusciousness.
Pistache doesn't just look like a French bistro, it cooks like one. The menu includes such bistro specialties as mussels mariniere, coq au vin and steak tartare.
Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name.
Simple pleasures soar—full-belly clams, fried sweet and crispy, or a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don't miss one of the best Key lime pies around.
Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homier offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone's campfire favorite, s'mores.
The simplicity of true Italian cuisine is on display—from sea-sweet lump crab and earthy-tasting green beans lightly dressed with lemon juice and olive oil to squid-ink tagliolini with delicate tomato sauce and shellfish. Oven-roasted quail wrapped in pancetta and stuffed with sausage, pine nuts and raisins is exquisite.
While it does provide the level of comfort, luxury and beef-centric cuisine affluent carnivores demand, Red does so with a lighter, fresher and more casual touch. It also serves some of the best—and best cooked—steaks in town. Try the succulent, gum-tender steak tartare. Meat not on your menu? Gulf shrimp in a seductive white wine-garlic-Dijon butter sauce will have you lapping up every last drop. Do the giant donut holes for dessert.
This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan.
The buzzword is fresh at Renzo's. Fish is prepared daily oreganata or Livornese style, sautéed in white wine with lemon and capers or grilled. Homemade pasta is artfully seasoned, and Renzo's tomato sauce is ethereal.
Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison.
Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milan and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces.
This little restaurant is making culinary magic. Here, a taste of Italy is brought to life with rabbit cacciatorá (Tuscany style), veal ossobuco, homemade pasta with wild boar sausage, and a tasty rack of venison. Homemade desserts, including tiramisu, panna cotta and zuppa ingles, will take your breath away. Service is out of this world.
Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and some 150 tequilas. Tacos feature house-made tortillas and a variety of proteins. Made-to-order guacamole is a good place to start, perhaps followed by a grilled yellowtail (an occasional special) with mango-pineapple salsa.
This is the perfect setting for good conversation, a glass of wine and delicious food. Fettuccine alla Romantico is hot homemade fettuccine poured into a wheel of Parmigiano-Reggiano.
There is no menu per se. After ascertaining your food allergies and preferences, Romeo will dazzle you with six courses. We loved the lightly breaded sea bass with lima beans, the risotto with scallops and cilantro, and the penne with capers and porcini mushrooms. Excellent service and a good wine list.
This is a refreshing departure from the ambience common to many steak houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great. All your favorite sides are here, too.
This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempura-fried rock shrimp or calamari cloaked with a lush-fiery "spicy cream sauce." Expect neighborly service and reasonable prices.
The food is simple, exactingly prepared, extraordinarily fresh and always delicious. Whether a selection of high-quality salumi, tube-like macaronis with veal meatballs in a lusty tomato sauce, or superb salt-baked branzino, dishes sing with flavor and deliver the kind of soulful satisfaction all the "fusion cuisine" in the world can't match.
The food is exactingly prepared, extraordinarily fresh and always delicious. Whether a selection of high-quality salumi, tube-like macaronis with veal meatballs in a lusty tomato sauce, or superb salt-baked branzino, dishes deliver the kind of soulful satisfaction all the "fusion cuisine" in the world can't match.
For a right-on-the-beach, welcome-to-Florida dining experience, there's Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it's pretty and on the beach. The perfect entrée for the indecisive: Sea Watch medley, with lobster tail, jumbo shrimp and scallops broiled in butter, garlic and white wine.
This seafood market and restaurant, more suited to a pier, offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish.
The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses.
This steak house on the beach provides what could be the best ocean view in two counties. Meat is the focus, with a compact menu of all your faves, as well as your new favorite steak, Mary Anne: two mouthwatering 5-ounce filets in a creamy cognac and shallot sauce.
The coach with the most wins in National Football League history has a very straightforward game plan when it comes to food—large steaks and tasty sides. Classic cuts include a 32-ounce prime rib served on the bone, a 24- or 48-ounce porterhouse and a 16-ounce New York sirloin.
Cruise ships pass by large picture windows, while a stream of waiters carry thick, juicy, dry-aged steak—filet mignon, prime rib, N.Y. sirloin and rib-eye. Creamed spinach and onion rings are textbook sides.
Not only does the menu offer an alternative to animal agriculture, the company's profits support animal welfare. The haute vegetarian cuisine delivers with dishes like mushroom ravioli and the Tuscan quiche.
"Top Chef" Lindsay Autry and pastry chef Sarah Sype have transformed the Sundy House menu into a "soulful" blend of Mediterranean flavors and Southern comfort food—served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try the crispy whole branzini, the roasted bone marrow or any of the fresh local fish dishes.
Think inventive, sophisticated food, the kind that made the original Pompano Beach restaurant a major destination. Its take on tuna tartare is still the gold standard, and you can't go wrong with entrées like onion-crusted salmon or the grilled Atlantic swordfish
Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef's sushi assortment offers a generous arrangement of nigiri and maki for a easonable $20.
Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty.
Blend the influence of Japanese immigrants on Peruvian and Brazilian cuisines, add a dollop of Caribbean and a dash of South Florida, and you've got some seriously exciting and satisfying food. Sushi doesn't get any more glamorous than when combining ahi with shiso leaf and a slab of foie gras.
A labor of love, pork and beer, everything at the Pig but the coarse-grain mustard is made in-house, from the bread for sandwiches to the eclectic sauces to the variety of terrific sausages. Creamy cotechino, savory duck and subtly spicy "Hellswine" are among the standouts. Dinner Tues.–Sun. Brunch Sun.
This self-described "American bistro" is less typical "American" restaurant or classical French "bistro" than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas.
A contemporary Amer-Italian osteria with pizza describes Gary Rack's reborn Coal Mine Pizza. The menu is compact but offers mix-and-match opportunities done with great attention to detail—like irresistible honey balsamic chicken wings with grilled onions and blue cheese; and linguine in deliriously rich and creamy pesto.
Quiet and soothing, this multicultural venue serves sushi, sashimi, yakitori and wide-ranging Japanese appetizers, but Tamarind also presents a full menu of Thai classics and a sake lounge. Try the complex masaman curry. Finish with the red bean or green tea ice cream.
Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific ricotta-stuffed fried squash blossoms. Pan-seared branzino and massive bone-in veal chop are excellent, and the ethereal rosemary beignets with rosemary-olive oil gelato are luscious and cutting edge.
Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades; grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs.
Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don't be surprised when your waiter pulls you up on the table to dance.
Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don't miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce.
This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from Wagyu beef carpaccio to a lighter version of the hardy chopped salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence.
Oh, the choices! The chain even has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don't forget about the cheesecakes—from white chocolate and raspberry truffle offerings.
Dishes range from tasty chicken dishes and main-plate salads to seafood options like pistachio-crusted snapper or simply grilled yellowfin tuna.
Chef-partner Michael Haycook and chef Meghan O'Neal change their menu biw eekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with sundried tomato tapenade is merely terrific, as are rosy slices of gum-tender duck with cauliflower gratin and nickel-sized coins of crisp-chewy shiitake mushroom. Dinner Tues.–Sat.
Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don't miss the restaurant's winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces.
The Palm's signature caricatures add a touch of comedy to the classic gentlemen's-club scene. The portions are giant, but you'll surely clear your plate of 3- to 7-pound jumbo Nova Scotia lobster or a tender filet mignon. S&S cheesecake shipped from the Bronx is pure heaven.
With a casual, yet refined ambience, The Restaurant is the premier dining venue at the Four Seasons Palm Beach. Savor fresh Atlantic seafood in a contemporary setting complemented by innovative cocktails. Don't miss the mouthwatering dessert selections. Live entertainment is featured on Saturday nights.
If you're hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 8 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely.
This stylish spot offers great twists on classic and not-so-classic Italian fare. Favorites include thin-crust pizzas from a wood-burning oven and crispy oysters with pancetta and white beans. A tasting menu is available (wine extra), and desserts feature Italian themes with tropical notes, such as the macadamia nut brittle with gelato, caramelized bananas, pineapple and toasted coconut.
Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes.
The food is not only good but surprisingly adventurous, and the service is exceptional at this Intracoastal spot. Though there are plenty of steaks for the more conservative of palate and edgier offerings, like smoky grilled octopus with "Catalan salad."
With its roots in New York's Angelo's of Mulberry Street, this venue is always packed. Homemade stuffed manicotti is aromatic and glorious. Tramonti's platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific.
This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The cozy dining room is a welcome respite from the outside world, and service is at a level not always seen in local eateries. Pay attention to the daily specials, especially if it includes impeccably done langostini oreganata and the restaurant's signature jumbo shrimp saltimbocca.
Maitre d' Carla Minervini is your entrée to a warm experience, complemented by a stately but comfortable room and excellent food. We love the crispy fillet of herb-crusted sole in a rich, buttery sauce and the veal scallopini in a lemon caper Chardonnay sauce.
This stylish and sophisticated Mizner Park restaurant applies the steak house formula of classy, clubby ambience, formal service and an extensive wine list to seafood from across the nation, generally with success. Crab is the specialty here and there are myriad versions—stone, Dungeness, Alaskan, soft-shell and more. Crispy soft-shells stuffed with crab and andouille are very good, if served without a drizzle of ketchup-y sauce on top.
It's tough to beat this hotspot with the lovely outdoor patio, well-chosen selection of artisan beers and not-the-usual-suspect wines, and an eclectic "gastropub" menu of small and large plates. Try the crisp-fried rock shrimp with chipotle-mayonnaise sauce.
Owner/chef Jan Jorgensen is Florida's answer to Wolfgang Puck, putting out exquisite California-style cuisine. The menu changes seasonally. Don't miss the chocolate and Grand Marnier soufflé.
Taking Tex-Mex cuisine gently upscale with better-quality ingredients and more skillful preparation, this colorful eatery offers more than the usual suspects. You can get frog's legs and quail, as well as beef and chicken fajitas, and one of the only palatable tamales around.
In an area with more cookie-cutter Chinese restaurants than cookies, Uncle Tai's stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The "specialties" section of the menu has exciting dishes, like the Hunan vegetable pie, finely minced veggies sandwiched between sheets of crispy bean curd skin, and Hunan-style lamb, whose seared and succulent meat shows off the kitchen's skill in the use of wok qi.
This purveyor of "Asian comfort food" has brought in wacky-maki expert Candyfish Gourmet Sushi as a restaurant-within-a-restaurant. Salt-and-pepper calamari, pot stickers with panang curry sauce and "volcano" chicken wings are well-prepared. Candyfish's sushi rolls blend all manner of fish and shellfish with cream cheese, fruits and veggies.
Versailles has been one of Calle Ocho's most popular restaurants since 1971. This is good-to-the-last-black-bean Cuban with a menu the size of the Old Testament. It's also one of the better people-watching spots in town.
God is in the details at this upscale trattoria, and He doesn't miss much, including stellar service and an outstanding wine menu. Ingredients like Buffalo mozzarella, house-made pastas and San Marzano tomatoes are first-rate, and execution is spot on. Try the "Old School" meatball to start, the whole-wheat tagliatelle with garlic and chili-infused olive oil and the perfectly cooked veal chop. Portions are substantial.
You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese.
The classic Italian comfort food at this Mizner Park establishment, which opened in 2009, is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching opportunities given the prime outdoor seating.
An impressive wine list of some 250 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of "Italian tapas" includes tasty breaded and fried artichoke hearts, and ravishing ricotta and fig-stuffed ravioli with prosciutto, balsamic syrup and brown butter.
Young Cuban Yuca still packs them in—mostly because it remains one of the only places on Miami Beach to partake of upscale Cuban cuisine. There are plenty of old favorites from which to choose—like guava-glazed, barbecued baby-back ribs—and they still delight.


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Recipients of summer research support, 2012-2013Each summer, undergraduate students stick around to do intensive research with their faculty mentors. Some of those students receive financial support from department and college scholarships and awards. |
Matt Wallace (Gabriele Lab)The thing that Matt Wallace most likes about doing research in Dr Mark Gabriele's lab is the experience outside of class. "I feel like I am at the forefront, which is really cool," he says. "We just got back from a National conference and all the scientists I talked to were really surprised that undergrads were doing this kind of work. Not many schools have that kind of opportunity." More ... |
Allison Scire (Griscom Lab)When Allison Scire came to JMU as a freshman, she was already thinking about doing research. She knew she wanted to do something with biomedical research at college, and one of the reasons she chose JMU was because she knew she would have more opportunity to do research than if she went to a larger institution. More ... |
Kelsey Wilson-Henjum (Seifert Lab)Kelsey Wilson-Henjum has lost count of how many compounds she has tested in the last two years, but she does know that she's looked at more than 20 for her honors thesis project alone. Kelsey is working on an antimicrobial project with Dr Kyle Seifert and two chemistry professors who synthesize antimicrobial compounds called amphiphiles. More ... |
Miranda Sowder (Bechtel Lab)Miranda Sowder has spent some long hours in the lab, doing two- or three-day long time series analyses of cell cultures, but she doesn't seem to mind. She has spent four semesters and one summer working in Dr Marta Bechtel's lab on a project trying to artificially engineer a cornea (the clear covering on the front of the eye). More ... |
Sarah Kavianpour (Gabriele Lab)Sarah has spent four years in Dr Gabriele's lab working on the establishment of neural patterns in the brain that are associated with hearing in mice and rats. This reasearch can be used to better understand and treat developmental hearing disorders in humans. More ... |
Maureen Filak (Halsell Lab)Maureen Filak's honors thesis won the Phi Kappa Phi Honors Thesis Award in 2010. Her research focused on the role of a protein called RhoA in neural development in fruitfly embryos. The protein and the developmental processes, which are conserved in humans, are relevant to diseases like spina bifida. More ... |
Devon Flaherty (Griscom Lab)Devon Flaherty has spent three years up to his ears in research. As well as working on two projects with Dr Heather Griscom in the Biology Department, he has also worked on a collaborative project with Dr Kevin Minbiole (Chemistry) and Dr Reid Harris (Biology). More ... |
Sarah Fargis (Bannigan Lab)Sarah Fargis got involved in undergraduate research in her freshman year. She uses the confocal laser scanning microscope to study cell division in living plants. More ... |
Jill Myers (Harris Lab)Jill Myers' dream scenario is to do collaborative research with scholars from different disciplines to solve disease-based conservation problems. She is working an a project that combines mathematical modeling and a fungal pathogen that has decimated amphibian populations worldwide. More ... |

subset: commoncrawl


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The name "HYDE" is derived from the hide, a measure of land for taxation purposes, taken to be that area of land necessary to support a peasant family. In later times it was taken to be equivalent to 120 acres .
here is how they look now.
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You're watching...
California Finds $119M in Missing Funds
H.D. Palmer of the California Department of Finance on the funds found during an audit.
Aug 6, 2012
You're watching...
H.D. Palmer of the California Department of Finance on the funds found during an audit.
Aug 6, 2012
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State of California.
-- seventy.
As its debt keeps getting bigger and bigger a whopping 119.
Million dollars in untapped -- haven't -- and all have to dig it up was an audit.
-- not magic.
But millions do seem to keep magically appearing in California so to make sense of this hundred ray HD Palmer deputy director of the department of finance for the state of California.
Each -- I appreciate your time and we don't have a lot of it I wanna get right to it.
You know this started with some reporting -- Mike Rosenberg -- the San Jose Mercury news when he originally dug up these discrepancies.
But now the numbers are just piling higher and higher that was 2.3 billion.
The latest as 119 million that just appeared how does this happen.
Well the Mercury news report that you cited was corrected over the weekend it started when we started investigating the parks department budget which -- -- -- reporter on this program.
And so we took that information -- governor brownie said if there's a problem with one fund -- Kamal and so that's -- we did over the last three weeks.
We went through 560 special funds fund by fund line by line.
-- -- we find that we've done a first of all that the parks department was now liar who's an anomaly we didn't find any other examples of anybody in state government -- away -- reporting resources from either Russert legislature.
We also -- we need to do some more work in areas like the public utilities commission to true up their books.
We also -- and we need to put in some controls to be able to reconcile some of the special fund numbers.
With the state comptroller's office just as we do is a matter of course for the ninety plus billion dollar general what.
The -- is there was a 119 million dollars lying around that was unaccounted for.
No there was a difference in between what -- fund balances were last June relative to what the -- -- -- it was more money that you thought you hat.
Exactly some little I don't know how you mechanics I happen to visit you -- numbers you intentionally.
Well in the case of the parks department it became very clear to -- there was a willful.
But ten going back more than a decade to withhold information not only from.
Various administrations but from the state legislatures well.
It's of the governor -- want to -- what would benefit what happens to them now.
Well -- governor's already taken personnel actions that yes he's asked the attorney general's office to investigate.
He's asked us -- department of finance to do a top to bottom audit of the state parks department which is under way.
Any asks us to look at each one of these 560 special funds which we just concluded last week.
Why would they do -- why -- this for a quick money not tell you about it what are they gonna use it for what was the plan.
That's what we're trying to find out it doesn't seem to make sense at a time we were cut in the parks department budget.
Why would an agency be wanting to sit on twenty million dollars and one fund that's what the attorney -- looking and that's what we're looking.
These -- really big numbers that of course make taxpayers furious at a time when California is going broke.
And is asking its citizens to cough up more and more money to think that there is money lying around -- That isn't being used is it being -- -- of four.
Makes people so all angry what would you say that those furious people.
I would say that you can take a look at what's happened over the last few weeks and -- in you can point to the fact that Governor Brown.
Has been unearthing this and this practice that apparently has gone on in the case of the parks department.
For more than a decade as soon as he found out about it he directed us to go in check everything out and put our cards face up and on the table.
Which is what we -- report and the findings to the legislature this week.
And will continue to implement a number of procedures so that these types of these types of accounting issues don't happen again.
Eight -- -- thank you for coming on and I hope that -- -- out more you will come back again and give us another report.
Absolutely -- to.
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December 06, 2013
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Berkertex Sleeveless Wrap Over Dress with Floral Embellishment
Create that polished party look you crave in no time in this beautiful sleeveless wrap over dress by Berkertex - it's perfect for parties, dinner dates and special family occasions.
The gorgeous hue channels this season's love of winter warming colours. A sequin floral embellishment to the waist lends this piece dramatic detail as well as a feminine appeal. Sequin detail to the shoulders adds sparkle and impact, whilst the V-neck is alluring and strong. Fully lined, this piece promises a smooth and comfortable fit.
Wear with nude peep toe shoes and delicate jewellery. Add a cute clutch bag with embellished detail for a savvy style finish.
To maintain the colour, fabric and embellishments of this piece, please hand wash only.
Useful info:
- Wrap over dress by Berkertex
- Floral embellished band
- Sequin detail to shoulders
- Fully lined for smooth fit
- Length: 42 inches
Holly Willoughby Lace Back Dress
- Was
- Was £59.00
- Now
- Now £41.00
- Save £18.00
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5 reviewsFitted dress in crepe style fabric with lace paneling and sheer lace panel to the back. Length: 36 inch.
Colour: Magenta. Lace: 88% polyamide, 12% elastane. Shell: 64% polyester, 32% viscose, 4% elastane. Lining: Polyester. Machine washable.Myleene Klass Lace Top Peplum Dress
- Was
- Was £59.00
- Now
- Now £41.00
- Save £18.00
- In Stock
- Delivery
- Next day delivery available
7 reviewsMyleene Klass Peplum Dress
This stunning peplum dress by Myleene Klass is a key part of her new autumn and winter collection.
This dress is a stand-out piece that's packed with style and we love the contrast colours for an instant style fix. The shape of this peplum dress flatters your figure and the fitted skirt shows off your curves. With a lace bodice this dress nods to vintage design and the nude underlayer adds extra cover. This dress features a tonal cotton sateen pencil skirt and the sleeveless cut complements the shapely scoop neckline.
Wear this peplum skirt with snakeskin print heels and a matching clutch bag.
Useful info:
- Peplum dress by Myleene Klass
- Scoop neckline; sleeveless cut
- Lace top; nude underlayer
- Tonal cotton sateen pencil skirt
- Length: 40 inches
Little Mistress Embellished 2-in-1 Dress
This gorgeous dress by Little Mistress is a party lover's dream and will ensure you're the centre of everyone's attention.
The rich pink hue adds a sultry splash of colour to your look, while the cute gives your winter wardrobe a glamorous Grecian appeal. Embellishment to the neckline and waistband add a touch of sparkle to your style, while the gold sequins to the skirt create the beautiful 2-in-1 look.
Wear this dress with your tallest platform heels, a cute clutch bag and a seductive smoky eye for a party-ready style.
Keep your beautiful party dress looking perfect by hand washing only.
Useful info:
- 2-in-1 dress by Little Mistress
- Embellished neckline and waistband
- Pleated chest and upper back
- Heavily sequined skirt
- Concealed back zip
- Length: 34 inches
Printed Eyelash Lace Dress
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- Was £59.00
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- Now £23.00
- Save £36.00
- Low stock, selling fast
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5 reviewsSilk Evening Dress with Lace Print
Adding a splash of colour to your evening wardrobe, this lace print dress will indulge your romantic side.
Pretty in pink, the vibrant hue creates a beautiful colour, not to mention texture, contrast with the intricate lace print. Vintage-inspired, the lace detail adds a classic appeal to this piece. Shantung fabric lends a silky, smooth-to-the-touch feel as well as a shiny luxe finish.
A contrast waistband cinches you in to reveal your enviable hourglass figure, whilst the sweetheart neckline emphasises the feminine charm of this dress. Adjustable straps and a back zip fastening perfect the fit.
Wear with chunky platform shoes and large, statement jewellery. Add a patent leather clutch bag for a stunning evening style.
Whatever you do, do it in style
Useful info:
- Lace dress
- Shantung fabric; silky feel
- Printed pattern; plain trim
- Adjustable black straps
- Contrast waistband
- Back zip fastening
- Sweetheart neckline
- Length: 38 inches
Definitions Pleated Jacquard Tunic Dress
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- Was £59.00
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- Now £29.50
- Save £29.50
- Low stock, selling fast
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2 reviewsMetallic Jacquard Dress
Pretty in pink, this beautiful metallic jacquard dress is perfect for special occasions; birthdays, anniversary dinners and parties.
The hot jacquard pattern is eye-catching and adds textured luxe to this frock. Metallic, the fabric is given a shiny, light-reflecting finish that will sparkle and shimmer all night. Capped sleeves and gorgeous pleats to the skirt soften the look for a cute and girly finish, whilst mock buttons to the waist are ultra chic.
Wear with pointed toe court shoes and some sparkly bangles. Add a cute clutch bag to complete your graceful outfit.
Useful info:
- Jacquard dress
- Metallic fabric
- Pleated skirt
- Mock buttons
- Capped sleeves
- Length: 36 inches
Teatro Satin Fishtail Maxi
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0 reviewTeatro Satin Maxi Dress Fishtail Skirt
Pretty in pink this sumptuous piece will have Molly Ringwald herself green with envy
This maxi dress by Teatro exudes Hollywood glamour - you'll be red carpet ready in no time.
This ball worthy gown will impress and dazzle as you work the room. The fishtail is the pièce de résistance of this evening look - flaring out below the knees it's fashion's eternal favourite. While the detachable straps make for versatile styling the skirt and nipped in waist create an elegant silhouette. Every woman could do with a touch more pink in her life and this dress will lift your occasion wardrobe.
Wear this gown with your highest heels to show off that fishtail. For added glamour wear some glitzy teardrop earrings.
Whatever you do, do it in style.
Useful info:
- Maxi dress by Teatro
- Luxurious satin fabric
- Fishtail detail to skirt
- Detachable, adjustable straps
- Length: 60 inches
Love Label Hi-Low Bodycon Sequin Dress
- Was
- Was £59.00
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- Now £35.00
- Save £24.00
- Low stock, selling fast
- Delivery
4 reviewsLove Label Bodycon Sequin Dress
In stunning rose gold sequins this bodycon dress by Love Label is a decadent piece of summer fashion that's draped in gorgeous detail.
This sequin dress has a bandeau style that shows off your neckline and shoulders. The asymmetric hem shows off your shapely pins while the side zip fastening perfects the fit. This sequin dress has a hi-low cut that makes for cool and contemporary evening wear. The subtle pattern to the fabric adds a little old school glamour to this opulent ladies evening dress.
Pair this Love Label sequin dress with strappy sandals in metallic gold. Keep accessories to a minimum and let the dress steal the show.
Useful info:
- Sequin bodycon dress by Love Label
- Hi-low design with sweetheart neckline
- All-over sequins with subtle pattern detail
- Zip fastening to the side perfects the fit
- Length: 33 inches at shortest and 41 inches at longest length


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View the most popular tags overall?
For Avi Davis, truth is a blazing light threatening to blind the unprepared.
There are no moderating factors or gradations, just a division between those who can handle its assault and those who can't.
In contrast to Davis' unitary absolutism, traditional Jewish wisdom tends to frame things in twos and threes. So we read in Pirke Avot 1:18, the teaching of Rabban Simeon ben Gamaliel, that "the world is established on three principles: truth, justice and peace."


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Welcome Hearth.com Guests and Visitors - Please enjoy our forums!
Hearth.com GOLD Sponsors who help bring the site content to you:
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Kathmandu, April 22
Different ethnic groups and their organizations have intensified their pressure on political leaders to recognize the identity of all the communities and to ensure their rights in the new constitution.
A delegation of the National Muslim Struggle Committee delegation Sunday met the UCPN-Maoist chairman Pushpa Kamal Dahal Prachanda, and Nepali Congress (NC) parliamentary party leader Ramchandra Poudel and demanded to ensure the rights and identity of Muslim communities in the new constitution.
Similarly, a Nepalese Federation of Indigenous and Nationalities (NEFIN) delegation met CPN-UML chairman Jhala Nath Khanal and demanded with him to help establish the identity based federal system through the new constitution.
During the meeting with the Muslim delegation, Maoist chairman Prachanda said that the new constitution would honor the demand of Muslim community and added that his party was serious to establish identity based federal system in the country.
Receiving a memorandum submitted by the National Muslim Struggle Committee today, Prachanda expressed his commitment to ensure rights of the Muslim community by recognizing their identity in the new constitution.
On the occasion, the Muslim Struggle Committee leader Mohammad Rijwan Ansari said that the parties should seriously address the rights of the Muslim community in the new constitution.
He also urged for the formation of a Muslim commission to address the problems of the community.
Meanwhile, National Muslim Struggle Alliance submitted a memorandum to NC Vice-President Ramchandra Paudel and demanded to ensure identity and rights of the Muslim community in the new constitution.
Alliance coordinator Sadrum Miya Hak submitted the memo to Poudel at his residence at Boharatar and urged him to ensure rights of all communities, castes and indigenous nationalities in the new constitution.
NC leader Poudel said that his party was serious to establish the rights of all communities including the Muslim community.
Meanwhile, a NEFIN delegation met CPN-UML chairman Jhala Nath Khanal and demanded him to play a role to establish ethnic based federalism in the country.
During the meeting, Khanal said that rights of the indigenous groups will be ensured in the new constitution by maintaining ethnic harmony in the country.
On the occasion, Khanal received a memorandum submitted by NEFIN.
Khanal said that the UML was for a federal structure that would balance ethnic harmony as well as ensure rights of all communities. He urged the leaders of the NEFIN to give up their demand for ethnicity based federalism because that could destabilize the communal harmony.
Vice-chairman of the NEFIN Norbu Ghale stressed that federalism should be introduced in such a way that recognizes the identity of the indigenous nationalities based on languages, culture and historical contributions.
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The CAA's web site accessibility commitment
The UK Civil Aviation Authority is committed to ensuring that this website is accessible to the widest possible range of people.
Unless stated within a link title, the CAA site applies the following standard:
The site meets the Double-A standard of the W3C Web Content Accessibility Guidelines 1.0, with the content and styling passing W3C validity checks.
The site provides both a "graphical" and "text-only" version of the site, with the text-only version being more appropriate for people using assistive technologies wishing to have greater control over the site style, and for smaller handheld devices where a simpler layout is easier to use.
The BBC site "My Web, My Way" (opens in new window) provides tools and understanding to enable you to make the most of the world-wide web whatever your ability or disability. We recommend referring to this site as it explains the many ways you can change your browser, computer, keyboard and mouse settings to make the web more accessible to you.
If you have any questions or suggestions regarding the accessibility of this site, or if you experience difficulty using any part of it, please contact us at: email@example.com


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Set your phone to see if this item is compatible.
Use the Nokia phone selector.
Nokia Pocket Dance -soundtrack
by: Nokia
Audio - 8.48 MB
This is a full lenght remix of the Nokia Pocket Dance video soundtrack.
Disclaimer: Nokia tune is a sound trademark of Nokia Corporation. Do not download this ringtone into a device that is not Nokia branded.


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Shanghai car rental with Chauffeur –Airport& city transfer
Posted by: Chinatrips (IP Logged)
Date: June 17, 2012 06:16AM
Hello, this is Caroline and I provide Sedan and Van for my clients in and out Shanghai. The cars are new with safe driver. If you're looking for a car and a reliable driver for you to:
1. Sightseeing 2. Shopping 3. Train station, port and Airport transfer 4. School or work transfer 5. Traveling to Suzhou, Kunshan, Wuxi, Changzhou, Hangzhou, Ningbo, Shaoxing, Taizhou, Nanjing and other cities 6. Go to Watertown 7. Yearly or monthly rental No matter wherever you are, I'll have the car to pick you up and drop you off to the right place on time. Time is precious, you are important! Start your safe trip in China! Your private driver with nice car! Please email me for booking: [email protected] or give me a call 86-136-7177-3434(Please text me if I can't answer your phone) Sorry, only registered users may post in this forum.
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Come join Bike Man, Myself, and many others as we ride our bikes through the streets of Grand Rapids. We will be meeting at Veterans Park (Corner of Sheldon and Fulton) around 5:30pm. The best part about this ride is that riders are encouraged to wear costumes! This event will be family friendly and everyone is invited. The goal of the ride is to raise awareness for bikes as vehicles on the road and promote bike safety. It will also be hella-fun.
There is also a meeting of the Downtown Development Authority coming up on November 3rd at 5:30 at the Amway Grand Plaza in the Ford Ballroom that we are pushing for people to attend and voice your concerns about making Grand Rapids a more bike-friendly city, or any other concerns you may have.
I am not the most avid biker, but my wife and I both live and work downtown and take the bus or walk whenever possible (it helps that I ride the bus for free through GVSU). Between us we only drive the car 4 times a week or so. I believe that the car based, suburban culture that we have lived in for the past 80 years is simply not sustainable. My wife and I have been sharing one car for almost 2 years now, and not only is it a good idea financially, it is a more sustainable solution than each of us having a car and driving 45 minutes+ to our jobs everyday.
Don't get me wrong, I absolutely love cars - and I plan on picking up an Audi R8 as soon as I can scare up enough cash. This love for cars is one of the reason that I think we need to move away from cars as everyone's daily transportation. We are killing the earth and destroying resources by burning fossil fuels everyday in our cars. If we can create a more sustainable transportation system, then there will still be fossil fuels left in the future, so that enthusiasts can still play with their toys without gas becoming $50 a gallon. This is one of the reasons I support a larger gas tax and so should you.
My buddies and I shot the film below on an iPhone, and I edited it together in MS Movie Maker to promote the Critical Mass event. I'm actually pretty proud of it. Enjoy...
Link to video on Youtube
If you are interested, I play fuzzed out strings in a musical project that currently has some tunes up on MySpace (I know, MySpace right?). It's dancy electronic music.
This is the new Ross-Hunter.com up on Drupal 7 Beta. Hopefully I will get time to update this soon, I am currently too busy working on sites I get paid to work on.
Take a look at some of my work over there to the left. Some of these sites are currently under development so don't hate.


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on 13-03-2012 09:12 PM
on 14-03-2012 10:27 AM
on 14-03-2012 08:15 PM
The best part though is when you're still able to sneak past their defenses and get the flag, even when they've spammed turrets and walls everywhere lol. Was playing CTF on Space earlier and there were half a dozen walls around the flag, all with turrets and I still got in and captured 3 flags!
on 15-03-2012 07:39 PM
I'm with Cheeker on this,he's got it spot on! Getting better every update......Even when they sort out all the problems, its still going to be like warhawk,its a player dependant game,its a blank map,filled it with experienced TPS players and its a good game,fill it with Noobs or the Home base posse and its poor,who wants to play against people who volunteer to be Base raped,lol Come on people get out of Homebase!!!......Respect to the players who are trying to master a hawk during the beta faze, it took me a long time to master all aspects of flight in WH,but well worth it......Warhawk is so different compared to Cod/BF3 and thats because of the hawk's ability to dominate the game,Starhawk is the same.
on 16-03-2012 04:01 AM
on 16-03-2012 09:33 AM
on 17-03-2012 06:04 AM
17-03-2012 08:45 AM - edited 17-03-2012 08:47 AM
I missed Warhawk when it came out and kicked myself. With Starhawk on the horizon I wanted in bad. Picked up Section 8 Prejudice so I could get in a similar mind set. Now that it's here. I'd say the Beta has been a roller coaster ride. Started out as meh 5/10. It's good but I couldn't see what all the hype was about. Then the Ox and Sidewinder hit and it blew my mind 9/10. But that didn't last. Once people got enough play time in with how to deal with or exploit the changes and the new units 3/10. StarHawk has been bumped from a "Must Have" to my "Rent It" list. With the amount of basing up with turret, wall and shield spam and the speed at which players can replenish their defences. I'm only getting replays of games I've played before.
and that for me is,
Will still play and cross fingers to see if changes are made for the better.
Going to wait till Dust 514 hits.
Oh look spell check
on 22-03-2012 06:10 PM
Yeah, the whole point of the build-mech was to create a different/new environment in each game,unfortunately this isn't the case. infact its the opposite, every game i play now has a only a few players who understand how to get the best out of SH,the rest just sit in home base and hide behind a shield or turret, these players are the downfall not the game its self,yes theres still loads of work to be done,but when its played correctly its pretty good.Back when Warhawk was at its peak there was two types of player, pilots and ground.when there was alot of pilots competing for control of the air,you would find that there was a quality battle going on for control of the map bases or the objective. This is where we need to go with SH, less defence and more attack.if you choose to defend by sitting @ homebase every game there's high chance you will not win the game,so whats the point?In Wh the points system work well, win bonus, Flag score bonus and the likes all were higher than say your kills score total, this ment all players were kind of forced to play the game, to rank up quickly.....This system has actually been heavly criticised, i believe it was a major factor in its success.
on 22-03-2012 07:41 PM
I also like the Warhawk scoring system much more.
It was very simple, but just perfect, when you don't count the lack of various "assistance" points there.
I don't say take away points for B&B, but it's absurd, that a homebase camper gets tons of points and the Builder ribbons, while a guy, who tries 15 times a round for a flag, just nothing. The flag carrier even has to deal with the B&B limit, because of that fool in homebase.
Maybe, that people would go more forward, if the B&B gave more points for structures close to the enemy homebase. Example - Tank Pad at your homebase - 50 points and it would add up to like 300 points for a Tank Pad built on outskirts of enemy homebase.
Anyway, make the scoring system normal again - 1 point for a kill, 25 for a flag cap, couple points for a zone capture and some reasonable points for the B&B.
Just make it extremely low on scoring, when sitting in your homebase.
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Click the link for daily surf reports presented by Nichols Surf Shop, 411 Flagler Ave., New Smyrna Beach
EDGEWATER -- The Edgewater Public Library will host a two-part genealogy program for beginners in February and March. The program is for people who want to learn how to research their family roots.
Skyline Rest. Cost: $15, 2004 N. Dixie Fwy, NSB.
Please click attachment to read NSB police patrols report:
Oct.18, 1942 - Sept. 4, 2010
Ron D. Hull, 67, loving husband, father, grandfather, friend and longtime resident of New Smyrna Beach, passed away on September 4, 2010.


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TYNDALL AIR FORCE BASE, Fla. — Illinois Gate's inbound traffic lanes are scheduled to be closed for repairs Dec. 3 through Jan. 3, 2013.
Detour signs will be posted directing all inbound traffic to Louisiana South gate. All outbound traffic will remain as normal through Illinois gate. No outbound traffic will be permitted through Louisiana South gate as it is dedicated for one-way, inbound traffic only. Sabre Gate will continue to function as normal.
The gate is being redesigned to minimize traffic mishaps and improve traffic flow by adding an additional four feet to the existing incoming lanes.
For more information about the gate closure contact the 325th Security Forces Operations Flight at (850) 283-2553 or the Public Affairs office at (850) 283-4500.
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GDP Revised Down to 1.3%
Tres Knippa of Kenai Capital discusses how the debt-GDP ratio impacts investing strategy.
Sep 27, 2012
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Tres Knippa of Kenai Capital discusses how the debt-GDP ratio impacts investing strategy.
Sep 27, 2012
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The company from Chicago is -- can that the with and I capital management crisis right.
I'm reading that GDP number this morning a meal one point 3% growth right I think that is flat out terrible about you.
How how could I not agree with that listen can we face the economic fact.
That -- you get a debt to GDP level on the government level once you get debt to GDP.
Up above a certain amount it becomes a significant headwind to economy it has in.
Every single instance an economic history and I think that our significant government debt.
Is providing a big part of that headwind to -- second from an investor's point out -- that's our look.
How does that look.
I'm I know that our debt is now -- than our economy the debt to GDP ratio look at gets bigger than the economy.
But how does that -- the economy all limit its growth right what's the connection between the two.
Okay here's how you expand GDP unit you expand GD -- GDP by an increase in population and an increase in productivity so all those assets that are being used to lend money to the government.
Those are assets that could be invested to expand productivity.
You don't increase productivity by raising taxes you don't increase productivity by changing deductions schedules and things like that you increase productivity.
-- capital investment.
And that is simply not happening that is dead money.
The money that is linked to our government it's dead money and it's not out there investing in productive assets could easily with guns -- -- always go into recession.
I I it's hard it'd be hard to argue not.
What I find odd is I was having this discussion last night isn't it odd that we see two diametrically opposed views of of economic growth in Washington right now.
Bernanke is trying to -- create the wealth effect you get stocks to go up everybody feels more wealthy because asset prices are going up they feel more wealthy than they go consume and that helps the economy come around.
By the same token if you look to the got if you if you look to the democratic side -- -- not the route that Bernanke's a Republican or Democrat.
But if -- look the other side Dickensian theory of now we have to expand government.
And then that will get it that will get the -- and -- economy turning I find that odd that both of those are being played.
Played together at the exact same time right now while -- off -- -- netbook thank you very much indeed see again soon.
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Cypriots like to eat well and, at meal times, they enjoy an array of dishes. Starters normally include salads and bread is dished out plentifully also. Meat is a prominent feature in the main courses, as if fish, but not as frequently. Due to its climate and so many fresh ingredients available, it is a healthy cuisine.
One of the island's best known national dishes, or more of a meal, is known as 'the mezze'. 25-30 small plates adorn a table when this is being served. Grilled halloumi (Cypriot goat's cheese) with various dips is served as a starter, then other vegetable-based dishes are served before the meal finishes with meat or pork usually cooked with wine/onions which has been prepared over a number of hours.
Tourism has heavily influenced the selection of restaurants on the island, particularly in the south. With over a million tourists every year, and half of these British, steak and kidney pie and an abundance of chips with main courses are normally standard on menus. Full English breakfasts are largely advertised in resort restaurants also.
Finding restaurants to enjoy Cypriot cuisine can be difficult due to the influence of other countries. To find restaurants still serving quality national dishes instead of 'bangers and mash' the smaller villages around the island will need to be visited. The northern half of the island's cuisine largely consists of Turkish based food such as kebabs.
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Mens Soccer Apparel - Nike, adidas & More
A variety of excellent men's sportswear
We have all kinds of men's soccer apparel, designed to help you get the best soccer experience possible. Featuring a wider, boxier cut than the women's jerseys, the men's soccer jerseys in our store are tailored for the bulkier male frame. Polyester with built-in moisture-wicking technologies keeps the men's soccer shirts in our store light and comfortable. For colder weather, we have a selection of jackets and long sleeve soccer jerseys for both field players and goalkeepers. Stretchy compression shorts support you while you train and play and help to reduce chafing during extended sessions. When you shop with soccerloco, you get high-quality products at low cost, because getting the best soccer apparel shouldn't cost you an arm and a leg.
Big savings on quality apparel
Excellent prices and a huge selection of men's soccer jerseys and more are only part of what makes soccerloco the leading online retailer of men's soccer apparel. We also offer you flat-rate shipping so when your order isn't bogged down with unnecessary expense. Maybe you got one of our long sleeve jerseys when you meant to get a standard short sleeve jersey; no worries, just send it back. We made returns quick and easy so you can get what you want as soon as possible. Shop now at soccerloco to save yourself time, money, and hassle when you're getting the men's soccer shirts or whatever you need to compete or cheer this season.
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A newly sequenced Neanderthal genome provides insight into the sex lives of human ancestors.
A newly sequenced Neanderthal genome provides insight into the sex lives of human ancestors.
Examination of bones found in a Chinese village suggests that domesticated felines lived side-by-side with humans 5,300 years ago.
More than school or family environment, a child's genetics influences high school exam results.
Extreme diets can alter the microbial makeup of the human GI tract, and change the behavior of those bacteria.
Escherichia coli can quickly evolve to resist engulfment by macrophages, scientists have found.
Comb jellies take their place on the oldest branch of the animal family tree.
An analysis reveals that papers with women as key authors are cited less often than those with men as key authors.
Dosing mice modeling autism with a human gut bacterium reversed some disorder-associated behaviors in the animals.
According to a new study, wolves can learn from humans.
Re-examination of a thigh bone from one of the earliest putative hominins could impact scientists' understanding of the origins of human bipedalism, a study suggests.