2. EAT CLEAN: Cósta is an eco-conscious restaurant that takes sustainability to heart, embracing a holistic approach to environmental stewardship. Its commitment to reducing waste is evident in its use of 100% compostable containers crafted solely from renewable resources like sugar cane and Ingeo plant-based bioplastic. The establishment prioritizes local, organic and non-GMO ingredients, forging partnerships with foragers and artisans to source sustainable products with a minimal carbon footprint. Extending its green practices beyond the menu, the restaurant composts all food scraps, maintains a robust recycling program and employs chemical-free disinfectants and essential oils for cleaning.

3. FRENCH-AMERICAN CUISINE: While Chef Coton’s culinary experience began in Las Vegas, the French influence in her career as a classically trained Le Cordon Bleu chef is evident on the menu and in every bite. The restaurant offers a blend of modern American cuisine with a touch of traditional French influence. The menu includes a variety of dishes, such as steak, seafood, pasta and enticing sauces. A recent visit allowed me to experience the culinary gem, starting with the baby beet tartare that showcases the chef’s creativity. The vibrant dish artfully combines a variety of local baby beets, creating a colorful base with a refreshing taste. I moved on to the “Wagu of the Sea,” featuring an Ora King Salmon exquisitely flavored for a clean, rich taste. The dish was complemented by shaved Brussels sprouts, perfectly crisp and glazed for a delightful contrast. For a sweet ending, the berry croissant bread pudding offered a delightful conclusion. The use of vanilla beans speaks to the restaurant’s commitment to quality, with every dish deserving high praise for presentation, texture, and flavor.

4. ALL-DAY MENU: Not only does Cósta offer an excellent dinner menu, but it is also open for breakfast and lunch with robust brunch offerings on the weekend. The brunch menu features favorites like P.B. Nana pancakes, Mimi’s maple walnut granola bowl, strawberry fields brioche French toast, the Doda Day omelet with bio-farmed eggs, the fat “Cochon” with glazed heritage pork belly and a unique “Toast Bar”. Guests can also enjoy cold-pressed juices and a variety of coffees. The lunch menu features the Wagyu steak burger, which is topped with muenster cheese, onion, arugula and truffle aioli on a brioche bun. All sandwiches, burgers and tacos come with house-made taro chips for a nice side dish treat.

5. ORGANIC SOURCES: Cósta is not shy about sharing the businesses they source their high-quality ingredients from. Biofarm Grass-fed Provisions in Okeechobee provide eggs from hens living on a pasture for natural foraging. Swank Farms Greens in Loxahatchee specializes in delivering high-quality, fresh vegetables for local chefs. Cósta also works with Gratitude Farms Organic Farm in Loxahatchee Groves, Tiny Leaf Urban Microgreen Farm in Riverland and sources fish from Captain Clay’s in Delray Beach to ensure the eat local, eat clean vibes are practiced every step of the way.

SHORT TAKES

• Happy Hour is from 5 p.m. to 8 p.m., Wednesday through Saturday. It includes $5 local brews on tap, $6 global wines and $6 happy hour bites.
• Weekend brunch is offered on Saturdays and Sundays from 9 a.m. to 4 p.m., including two-for-one mimosas and Bloody Mary’s.
• Costa has a neighboring beachside café called OK&M Café in Boynton Beach.

WHERE: 502 E. Atlantic Ave., Delray Beach

PHONE: 561-501-6115

WEBSITE: https://costabyokm.com/

The post The Dish: Cósta Delray Beach appeared first on Lifestyle Media Group.

Elia recently decided to sell the Pizza, Bar and Tapas locations to further focus on fine dining while indicating new concepts, locations and ventures are ahead.

After accomplishing his mission of bringing authentic and high-quality Italian dishes to South Florida, his business success transformed into helping the local community, which has become instrumental in his endeavors. Elia has made giving back to the South Florida community a significant part of The Angelo Elia Group’s platform. The extensive list of philanthropic work includes supporting cancer foundations, including the Pink Angels Memorial Foundation, volunteering culinary assistance for Nova Southeastern University’s yearly Celebration of Excellence, working with the renowned James Beard Foundation, supporting the Funding Arts Broward organization and hosting annual fundraisers for the Pace Center for Girls of Broward County.  

Who’s been your biggest influence in the restaurant industry?

I’ve been involved in the restaurant industry since I was 12 years old with my mom. She was my best influence in everything I was doing. She was very particular and very tough.

What did you learn from her?

I learned the basics, which are the most important things in real Italian cuisine. She taught me everything you needed to be successful: the traditional sauces, the stock, the chicken broth, the homemade pasta, the fresh ingredients, the fresh meat and fish, everything.

What inspired you to open your first restaurant?

I left my house in Italy when I was 14 years old and never came back because I wanted to prove that I could do it on my own. I went to New York and stayed there for about 17 years, then moved to South Florida to open my first restaurant.

What were some of the challenges opening over 25 years ago?

I was one of the few Italian restaurants to open when I got here; most people didn’t know what a lot of the food was. They didn’t know what a burrata was. I was one of the first ones to start bringing all the best cheese and ingredients and it was a risk because people didn’t know. It was a challenge trying to bring traditional Italy back to South Florida because it was all fettuccine alfredo and things like that. If you do something the right way, people will come back.

What do you think has been the key to your success?

Be stable. Be reliable. Use the best quality ingredients and treat our guests right. I try to be the best every day. Every day is a journey; every day is a challenge in life and my wife has supported me every single day.

How do you manage such a large, loyal staff?

Treat everybody the way I like to be treated. Respect everybody and give them great pay so they can support their family and not have to look for a different job. We are like a small family company because my wife and I are the only owners, but my employees and I are like a family at the end of the day. We like each other; we respect each other. Everybody wants to work at Casa D’Angelo because even if we have a couple of bad months a year, we’re still the best and busiest restaurant in town and I feel very confident to say that. Employees want to feel comfortable and enjoy working and I want everyone to be treated right, so that’s why I’m involved in all the roles at the restaurant.

What are some of your favorite Casa D’Angelo dishes?

The Fiori Di Zucca with zucchini flowers. The veal chop is the best. The white truffle in the winter and the black truffle in the summer are always favorites.

What’s your favorite Italian dish?

I love a good dish of pasta. I love the basic tomato-based pasta. It’s one of the great things in life. I think Italian is all about simplicity. If you want to have a real beautiful piece of fish, all you need is a little bit of olive oil and lemon, not a million little items.

Which local charities are you involved in?

I’m involved with many of them, but the most important to me is PACE [Pace Center for Girls Broward]. We’ve raised over a million and a half so far. Every year, we close the restaurant and have a big party for them to raise about $100,000 each time. I’m also involved with Nova Southeastern University’s Night of Excellence, cooking for 500-600 people.

How did you get involved with PACE?

Many years ago, I won a thousand dollars in a raffle. When I went to pick up the money, I saw their beautiful center. I took the money and gave it back to do something to help this beautiful facility grow.

Why do you think it’s so important to be involved with charities?

God gave me a good life and I like to give it back.

How does it feel to see your influence used in positive ways?

It feels great. You accomplish so much in your life and to do something like that is really amazing.

Who has influenced you to help give back?

My wife really pushed me to do so much with the community. We also have a lot of good customers who come here and like to give back, so they help me with a lot of charities.

What do you enjoy about the South Florida community?

I love everything about South Florida. I found my home, my wife and my family here. I have my son and daughter, who are the joys of a lifetime. This is my home and where I found my success in giving back. It’s been a journey. I still feel like a 30-year-old man. I look forward to opening new restaurants and keeping the journey going and growing my reputation day by day.

Photography by Eduardo Schneider

The post Angelo Elia’s Model for Success: Giving Back appeared first on Lifestyle Media Group.

2. Notable Food Vendors: Baoshi has five standout food vendors: Temple Street Eatery, Gangnam Chikn, Poke OG, Gold Marquess and Boba Street Cafe. Each vendor offers unique choices catering to a variety of plates. A recent visit allowed me to experience all the vendors in all their glory. I started with the Potato Jeon from Gangnam Chikn, which is an Asian staple I had never experienced, but one bite of the Korean-style pancake turned me into a fan of the dish and of Gangnam Chikn. The dim sum sampler at Gold Marquess was next. It featured shrimp dumplings, siu mei, pan-fried pork dumplings and Shanghai spring rolls for a perfect culinary variety. The Asian-American comfort food at Temple Street Eatery was my go-to source for the main dishes. The Katsu Burger delivers a satisfying bite with its crispy panko-crusted patty, offering a unique fusion burger. I couldn’t visit an Asian food hall without sampling some fresh sushi. Poke OG’s ‘Dante’ sushi roll featuring panko fried shrimp, avocado and torched salmon was packed full of flavorful bites, rivaling any upscale sushi restaurant. Boba Street Cafe has an array of tempting treats for dessert and the eatery’s tiramisu cake is expertly crafted to bring a delightful end to the culinary experience.

3. A Family Legacy Continues: Baoshi occupies the space once home to Gold Marquess, which owner Filbert “Fil” Ip’s parents ran for eight years. With their retirement, Fil Ip saw an opportunity to evolve the family business, creating a modern food hall that caters to a wide range of tastes while paying homage to the family’s culinary roots. “At Baoshi, we’re not just serving food; we’re creating an experience,” Ip says. “Our goal is to offer the best in Asian cuisine and beyond, all in a dynamic and engaging setting.”

4. A First for Pembroke Pines: As the only Asian food hall in the area, Baoshi fills a void by providing a unique dining destination in the area. The lively atmosphere and diverse Asian offerings, including Chinese, Japanese and Korean influences within the vibrant market, make it a must-visit for those seeking authentic Asian cuisine and a trendy, relaxed dining experience.

5. Multifaceted Space: Divided into four distinct areas, Baoshi offers a seamless experience for visitors. From the sleek Asian market that greets guests at the entrance to the dynamic bar and lounge and dine-in seating for families or large gatherings, the space caters to a range of dining needs. Whether it’s grabbing a quick bite, sitting down with friends and family, enjoying a craft cocktail, or watching sports on the bar’s LED screens, Baoshi provides an engaging experience for all.

SHORT TAKES

• During Happy Hour, guests can enjoy $5 well drinks, draft beers, wines, and select shots from 3 p.m. to 7 p.m. Monday through Friday, with a Late-Night Happy Hour from 10 p.m. to close on Friday and Saturday.
• Baoshi hosts Ladies’ Night from 6 p.m. to 9 p.m. every Wednesday, offering complimentary well drinks, draft beers and select winesat the bar.
• Its brunch service occurs from noon to 4 p.m. on Saturdays and Sundays, allowing guests sitting at the bar to experience bottomless mimosas and bloody marys for $25 per person (two-hour limit).
• The bar area and lounge with Japanese pop-art murals provide 30 indoor and outdoor seats steps away from the main dining.

Where: 8525 Pines Blvd., Pembroke Pines

Contact: (786) 898-8868

Website: www.baoshifoodhall.com

The post The Dish: Baoshi Food Hall appeared first on Lifestyle Media Group.

2. ALL HAIL KING CAESAR: If you’re undecided about where to start, the Brooklyn Caesar will not disappoint. The restaurant elevates the beloved classic to new heights, with crispy bits of Italian-cured meat generously scattered throughout, satisfying my meat craving with excellent flavor throughout every bite. Along with the crisp Tuscan kale, a perfectly cooked egg sits on top, complementing the vast flavors. The dressing blends garlic, anchovies and Parmesan with just the right balance between tangy and savory.

3. COMING BACK FOR MORE: The menu mainstays at Louie Bossi’s Italian Ristorante Bar Pizzeria are what made the eatery famous, and they — like the restaurant — aren’t going anywhere. The classic Italian meatball is perfected with a rich San Marzano sauce, offering a tender yet juicy bite. I must confess this wasn’t my first time at Louie Bossi’s and usually I head straight for the classic rigatoni dish. This time, I tried the Malfadinne featuring pork with ricotta. The heavy sauce was delightful, and the pork and ricotta combination made for a blend of flavors, making the dish one of the go-to’s on my next visit. Another Italian staple the restaurant perfects is its pizza, which is made in a wood fire oven. The Rossa Ricotta with fresh basil, Calabrian oregano and hot honey was exquisite in its simplicity yet bold taste. “Italian is already a well-loved concept with craveable flavors,” Summa says. “We produce a consistently high level of food with the integrity of our ingredients and hand-made dishes. We put a lot of love into these recipes.”

4. COCKTAIL DELIGHTS: As the popularity of crafted cocktails continues to increase, Louie Bossi’s is not being left behind. The restaurant recently introduced five new cocktails created by Ervin Machado, CSW, Beverage Director of Elisabetta’s. The new cocktails include Arrivederci, Venetian Daiquiri, Cherry Negroni, Cherry Spritz and Casoni Spritz to meet a variety of refined tastes.

5. DESSERT FRIENDLY: For a nightcap, I went with the Tiramisu recommendation from our friendly server, and it certainly proved to be on par with the deliciousness of all the other dishes. This classic Italian dessert was culinary perfection, offering an outstanding balance of richness and lightness. While I only wanted to try a bite, I couldn’t resist and one bite turned into savoring the entire dish, which I am more than happy to report.

SHORT TAKES:

• For South Florida residents to the north, another Louie Bossi restaurant is open at 100. E Palmetto Park Road in Boca Raton.
• Its sister restaurant, Elisabetta’s, is located at 185 Banyan Blvd., West Palm Beach, and 32 E. Atlantic Ave., Delray Beach.
• Happy Hour, which features food and drink specials, is available daily at the bar from 4 p.m. to 7 p.m.
• Every Wednesday, the restaurant offers its Roman Holiday special, offering half off every bottle of wine under $99 with an entree.
• Weekend brunch offerings feature unlimited mimosas, Bloody Marys, Bellini or Aperol Spritz for $19 with the purchase of an entree.

WHERE: 1032 E. Las Olas Blvd., Fort Lauderdale

PHONE: (954) 356-6699

WEBSITE: www.louiebossiristorante.com

The post The Dish: Louie Bossi’s Italian Ristorante Bar Pizzeria appeared first on Lifestyle Media Group.

“They connected with our family being from Louisiana, and BBQGuys is about outdoor living and creating those great experiences outside. We thought the Mannings would be a great fit for that,” he said. “We loved the idea of what they were doing, so we all invested in it.”

Manning has taken on the role of brand ambassador and investor at Brand Velocity Group (BVG), the private equity firm that owns BBQGuys.com. Manning mentioned that ever since he had a complete outdoor barbecue set installed at his home, he has been barbecuing more often and has been improving his grilling skills. He was present for the unveiling of the 8,000-square-foot design center located at 500 Palm St. in the Flamingo Park Historic District. This new showroom showcases a wide variety of cutting-edge outdoor kitchens and equipment. The product offerings include high-quality grills, smokers, fire pits, outdoor furniture, and lifestyle merchandise from different brand partners. One of these partners is Teak + Table, a family-owned and operated luxury outdoor furniture business that provides a range of outdoor furniture, including dining and seating sets, accent tables, and poolside lounge chairs.

“This design center is very beautiful. BBQGuys redid my outdoor kitchen about three years ago, and I’m almost happy I didn’t come here first because that would’ve been dangerous,” Manning jokingly said. “It would’ve cost me a lot more seeing all the options and everything here. And I think that’s the idea of why this is great for BBQguys. Because it’s going to help the service pros, the designers and customers coming here make the right choice when they’re redoing their backyard.”

Before launching its online platform, BBQGuys opened its first brick-and-mortar store in 1998. With over 25 years of industry experience in the outdoor living space, the West Palm Beach backyard design center is BBQGuys’ third physical design center in the U.S., with existing locations in Alpharetta, Ga., and Baton Rouge, La. As the company looked for places to open its latest showroom, South Florida quickly became a desired destination. 

“Florida is our No. 1 state, so we knew where our customers were,” says Russ Wheeler, CEO of BBQGuys.com (pictured with Manning). “Palm Beach is an amazing anchor for that very high-end luxury customer, which we cater to, but all the other areas around it are great markets for us.” 

The new showroom aims to provide South Florida homeowners, designers, and contractors with the opportunity to personally explore outdoor living space options. Wheeler mentioned that the company’s design centers will attract not only local visitors but also snowbirds and residents from nearby areas such as Naples and Central Florida. BBQGuys recognizes that offering a physical presence is crucial for customers to assess if a product aligns with their preferences. Additionally, the center provides a complete experience with finished backyards and complimentary 3D design services.

“Sometimes customers want to see, touch and feel it, and because we have this experience, it’s really unique, and there’s nothing like it where you can see everything put in its right space,” Wheeler said. “The showroom is a fraction of what we have, but this helps visualize your backyard. There is no inventory [in the showroom]. You see it, order it and send it home.”

While Eli and Peyton Manning’s brotherly rivalry on the football field is over, with both retired from the NFL, as for who among the Manning family is the best griller, it’s not anyone who played in the NFL.

“My mother did all the grilling [growing up], so she takes control,” Eli said. 

Photo Credit: WorldRedEye.com

The post BBQGuys.com Heats Up Summer Grilling Season appeared first on Lifestyle Media Group.

2. DINING SHARED: While the sky-high views will undoubtedly draw crowds, Nubé’s chef-curated menu of sharable plates will keep them satisfied. Offering cold and hot options, the variety of quick but satisfying bites ensures everyone’s cravings can be met. The Coconut Shrimp Two Ways dish provides an intriguing contrast, with succulent coconut-fried shrimp accompanied by a refreshing ceviche accompanied by a rich coconut sauce. The Short Rib Empanadas feature tender braised short rib filling with a delightful kick from the Ají Amarillo aioli, making for a genuinely satisfying and well-balanced starter. The Smashed Double Wagyu Cheeseburger is a truly tasty treat, with the rich, juicy Wagyu patties combined with the creamy raclette, tangy pickles, and caramelized onions offering a perfect bite. “We crafted the menu so guests can have full meals in a shareable environment,” Petrillo said.

3. MULTIPLE HANGOUTS: Once guests make their way to the rooftop, they can settle indoors at the spacious lounge restaurant, find solace in the intimate Lunar Bar, or enjoy the sky terrace and fire pit while socializing around the Solstice Bar, which integrates the outside and inside into the heart of the Nubé scene. The wraparound balcony also invites visitors to take in a seaside experience with an unparalleled ocean view. With indoor and outdoor options spanning 4,500 square feet, guests can avoid the summer heat or enjoy the ocean breeze.

4. BREAKING THE FOURTH ROOF: Along with its widely popular Rooftop @1WLO in Downtown Fort Lauderdale, Rosa Sky on the rooftop of the AC Hotel Miami Downtown and Giselle on the rooftop of E11even in Miami, Nubé is TRP’s fourth consecutive rooftop concept. It is the only rooftop beachfront lounge in Fort Lauderdale. “We’re turning into The Roof People,” Petrillo jokingly said. “People really enjoy rooftops and we’ve learned a lot about how not to negatively impact the guests.”

5. SUNSET COCKTALS: Petrillo said sunset is the busiest time for guests to experience spectacular views while enjoying expertly crafted cocktails. The Sea-Ñorita is a popular go-to cocktail, offering a refreshing delight. It features Código Blanco Tequila with curaçao, basil, cucumber and lime flavors for an invigorating kick. The shareable aspect of the lounge extends to Nubé’s signature drink, “Deuces,” a cocktail for two to four guests served in a mini replica of Nubé’s iconic peace sign statue, which adorns the outdoor balcony. It consists of vodka, strawberry lemongrass, elderflower, prosecco, curacao and lemon.

WHERE: 505 N. Fort Lauderdale Beach Blvd., 26th floor, Fort Lauderdale, 33304

PHONE: (954) 525-6823

WEBSITE: https://nuberooftop.com/

SHORT TAKES:

• Nubé will also feature a rotating schedule of live entertainment, including DJs.
• The venue can host private events ranging from 20 to 240 guests.
• Nubé is open from 4 p.m. to 12 a.m. on Wednesdays and Thursdays, from 4 p.m. to 2 a.m. on Fridays, from 12 p.m. to 2 a.m. on Saturdays and from 12 p.m. to 12 a.m. on Sundays.
• The Restaurant People are working on a fifth rooftop concept in Atlanta, as well as more South Florida restaurants in Wynwood and Las Olas Boulevard.

The post The Dish: Nubé appeared first on Lifestyle Media Group.

Although I’ve never flown private, the intimacy of the flight out of FXE was a great introduction. It started with an early morning rise and meeting at Makers’ private charter departure lounge. With no security and baggage lines to navigate, enjoying the pre-flight snacks and beverages at the boutique lounge without traditional airport hassles set the tone for a relaxing trip.

After a quick immigration stop in San Andros, we arrived at Staniel Cay in the Exumas for a five-hour tour of ocean-related activities. We were quickly whisked away with Staniel Cay Adventures on a center console hard-top boat perfect for navigating around the islands. Our first stop was at Thunderball Grotto, made famous in the James Bond movie Thunderball. Snorkeling the underwater cave system overflowing with exotic marine life and crystal clear water was unlike anything I experienced in South Florida. The fish were plentiful and quite large, with a mutton snapper over two feet long casually swimming amongst the snorkelers, seemingly without a care in the world (much like the local residents).

I would’ve been delighted with the Bahamas experience if the Thunderball Grotto experience was the entire itinerary for the day. However, one of the island nation’s most popular destinations was also included in our trip—no, not Atlantis, but a stop at Pig Beach to interact with The Swimming Pigs of Exuma. One loud “sooooieeeee” call from our boat captain and the adorable creatures swam over, knowing what we had to offer. While not known as a majestic animal, it was hard not to adore their excitement and swimming skill level in the pristine waters. Just a few minutes into the feeding, it was evident how they had become famous on social media and morphed into a bucket-list attraction.

Another animal encounter I thoroughly enjoyed was a stop at Compass Cay Marina to pet some of the local Nurse sharks—yes, you heard that right. The docile sharks have grown accustomed to the presence of fishermen, making them very human-friendly. They even allow you to pick them up and provide gentle rubs on their sandpaper-like scales. Although they don’t purr like cats, it was easy to tell how enjoyable a belly scratch was to these gentle creatures.

As the day’s adventures continued, a stop at the bustling Staniel Cay Yacht Club for cocktails and lunch provided an excellent refueling. Based on the recommendation from our pilot, the crab cakes were massive and expertly prepared—the sweetness of the crab meat made for a genuinely irresistible dish that perfectly suits the island vibes. 

Throughout our island-hopping Bahamas experience, one adventure always topped the next to produce a unique and thrilling day trip. South Florida’s geographical location and the bountiful flight itineraries on Makers Air make exploring the islands the ultimate day or weekend treat for us locals. With Makers Air’s 30-year legacy of offering specialized luxury air travel services, interested travelers can now reach the entirety of the nearly 400 islands from Fort Lauderdale. Although leaving the island chain to head back to South Florida did invoke a tinge of sadness, I was buoyed by an intimate and smooth plane ride. Not to mention, I had a quick immigration experience through FXE, which was a breeze compared to what I’ve had flying into any of South Florida’s major international airports. Learn more about available bookings at Makersair.com or by calling 954.771.0330.

The post Makers Air Enhances Bahamas Travel for South Florida Residents appeared first on Lifestyle Media Group.

“All these years, I kept thinking, I’m a kid without arms, but what can I be other than just a kid with no arms,” he says. “I wanted to make my family proud and show them what I’m capable of, be part of society, and have positive effects.” 

Karimi found his answer when he began swimming in the rivers close to his house in Kabul. It was there that he began to find peace and solace, a place where he could release the frustrations built up over years of bullying and struggles.

“There were a lot of dark moments I went through as a child,” he says. “I realized that water was the only thing that could really calm me down and relax. It’s not the end of the world, and it’s okay if you don’t have arms. I believe swimming saved my life and is keeping me alive. I had no other purpose in life.”

After spending countless hours honing his swimming ability in the rivers, Karimi took his talents to his brother’s pool, and his dedication to his craft soon led him to compete nationally in Afghanistan. As his innate talent grew, Karimi won his first gold medal in the country, and his life began to transform. 

“I always had to be very strong in everything and defend myself,” he says. “There’s been lots of suffering and lots of pain, but I never surrendered myself to life. I followed the swimming path, kept working hard, and ended up here. Life is not perfect and is full of risks, and this world will not show you mercy, but at the end of the day, whatever people go through, I say it’s worth it to keep working hard for your dreams and goals. If you don’t save yourself, no one will.”

Despite making his family proud with his swimming accomplishments, the conflict in Afghanistan took a toll on Karimi, who didn’t see much of a future in one of the poorest countries on Earth. He fled on foot and was able to trek through Iran and was smuggled into Turkey at the age of 16, where he stayed in refugee camps for four years. As word of his extraordinary swimming capabilities spread, the UNHCR (UN Refugee Agency) relocated Karimi from the refugee camp to Portland, Oregon, where he began intensive training for the 2020 Tokyo Paralympic Games. He intended to compete in the 50-meter butterfly, 50-meter backstroke, and the 50- and 100-meter freestyle, but COVID forced the pools to close and cancel the games.

While undoubtedly disappointed, fate would intervene when he was contacted by Marty Hendrick and the Swim Fort Lauderdale Masters Swim Team, a local swim group with over 200 members. He was soon invited to relocate to Fort Lauderdale and has been training at the Fort Lauderdale Aquatic Center ever since. 

Trading in the rivers of Kabul, Afghanistan for the multimillion-dollar Fort Lauderdale Aquatic Center has been one of the many positives Karimi has experienced since becoming a Fort Lauderdale resident. His love for water has only grown here. After swimming practice, the 27-year-old regularly walks to the beach to connect with the resource that gives him life in more ways than one.

“I’m a water person,” Abbas Karimi says. “Water calms me down, and the best thing I love about the city is that it’s surrounded by water. The beach is so close, and I love everything about it here. I’m living in heaven; it’s a paradise for me.” 

After hearing of his profound mental and physical resilience, Visit Lauderdale, the destination marketing organization for Greater Fort Lauderdale, formed a new partnership with the Paralympic hopeful to serve as its latest ambassador.

“It’s one of the biggest things to happen to me in my swimming career,” Karimi says. “I never had that kind of partnership. After 12 years and lots of hard work, it’s happening. Living in Fort Lauderdale, it’s growing on me and being selected by the Visit Lauderdale team is a big honor for me and I will work so hard to make them proud and be the best ambassador and a good representative of the city.”

As an accessibility ambassador for Visit Lauderdale, Karimi will visit various places throughout Greater Fort Lauderdale and showcase their accessibility through various marketing campaigns.

“Inclusivity is an important part of our mission at Visit Lauderdale,” says Stacy Ritter, president and CEO of Visit Lauderdale. “We pride ourselves in making everyone feel welcomed with open arms in our destination. Our ambassador campaign with Abbas will hopefully inspire others to dream big and work hard towards their goals. Abbas will also help us show locals and visitors how accessible Greater Fort Lauderdale has become over the years.” 

Since his arrival in the U.S., Karimi has competed four times in the Para Swimming World Series and twice in the World Championships. He’s earned six international medals and won 25 medals from national events. In 2023, he made Team USA for the World Para Swimming Championships in Portugal. He recently qualified as part of the U.S. Paralympics Swim Team competing in late August. He practices six days a week with a strict diet and training regimen that features 2.5 miles of swimming each practice. 

He says, “If my story can motivate someone or give a little bit of hope to someone’s heart to help them keep going, it was worth it.”

For additional information on Abbas Karimi and his swimming career, visit www.abbas-karimi.com. To learn about Visit Lauderdale’s accessibility initiatives, visit www.visitlauderdale.com/accessibility/.

The post Abbas Karimi Turns Disability Into Strength appeared first on Lifestyle Media Group.

WHERE: Tuscany Shoppes, 7959 W. Atlantic Ave., Delray Beach

PHONE: (561) 501-6391 

WEBSITE: www.yakitoridelray.com

1. A DREAM COME TRUE:

Jason Zheng’s passion for the Asian-inspired culinary scene began when he was growing up in New York City and working in his family-owned restaurants. His love of combining cultural artistry and cuisine further developed as a chef at sushi hot spots around the city. So, when Jason and his wife Tina moved their family to South Florida in the mid-2000s, they dreamed of launching their own authentic Japanese restaurant. The dream came true in 2010 with the opening of Yakitori Sake House in east Boca Raton. Nearly 15 years later, under Unisolo Restaurant Group, the couple owns five independent brands throughout Broward and Palm Beach counties, including Yakitori Sushi House in Delray Beach and Koi Japanese Cuisine Sushi House in Fort Lauderdale. “We are both very involved in all of our restaurants and take extreme pride in developing menus that are authentic to the flavors of Japan,” Tina says. “As a team, we find joy in creating flavorful and beautiful dishes that are true to Japanese culture.”

2. NAMING IS EVERYTHING:

A unique touch to the menu at Yakitori Sushi House in Delray Beach is the naming of the sushi rolls, which adds a little fun and identification to the type of flavor diners experience. A couple of fan favorites are the ‘Out of Control’ sushi roll with tuna, salmon, yellowtail, avocado, tempura flakes, tobiko (flying fish roe), kimchee and eel sauce. The Volcano Fried Rice with jumbo shrimp, scallops and calamari, with spicy XO sauce, is fired up with a torch. The Sex on the Moon signature roll features shrimp tempura, asparagus, avocado, spicy tuna, tempura flakes and sweet chili sauce. For non-sushi lovers, a favorite is the signature Crispy Pipa Duck entrée featuring a fried marinated duck with seasoned vegetable sauce. “Our distinctive flavor combinations and complimenting names definitely make us stand out,” Tina says. “Even though we are known for our rolls, there really is something for everyone here.”

3. SOMETHING FOR EVERYONE:

While Yakitori Sushi House delivers an exceptional Japanese culinary experience, the restaurant prides itself on offering a diverse menu to meet each customer’s preference. The filet mignon with shishito peppers perfectly pairs the tender beef with a mild heat that complements the meatiness of the filet. The dish ensures traditional meat lovers can satisfy their food cravings. “You don’t have to love sushi to dine with us,” Tina says. “We are known for our rolls, but there really is something for everyone here. We also have Mongolian Beef, Red Curry Tofu, Poke Bowls and so much more. We ensure that all our guests leave happy, full and eager to come back.” 

4. SAKE AND COCKTAILS:

Of course, any Japanese-inspired menu will feature traditional sake options, and Yakitori’s Lychee Saké-Tini, with imported sake, vodka and lychee juice, delivers an exceptionally flavorful concoction. The Cucumber Saké-Tini, with cucumber, imported sake, vodka and sweet syrup, perfectly blends together for a refreshing taste. Sticking to its goal of providing something for everyone, Yakitori also features traditional cocktails. Happy Hour is served from 11:30 a.m. to 5 p.m. daily and you can’t go wrong with ordering the classic margarita or the Moscow mule concocted with conventional recipes for only $8 each. 

5. WHAT’S IN THE BOX:

Yakitori offers its lunch service until 3 p.m. every day. Customers can choose from various dishes, including a Bento Box with pad thai, chicken red curry, or Yakiniku beef. The restaurant also provides ramen selections and Sushi Bar Lunch options comprising poke bowls, sushi and sashimi combos. Sticking to its Japanese roots, the restaurant’s Yakitori skewers are an homage to Japan’s official street food. “We have a deep appreciation for combining cultural artistry with cuisine,” Tina says. “Merging this passion with our extensive knowledge of Asian foods has been our primary form of inspiration.”

SHORT TAKES

• Among other restaurants in the Unisolo Restaurant Group is the recently relaunched Peking Duck in Pompano Beach, which specializes in authentic Chinese fare. 
• It now manages five brands and eight restaurants, occupies over 60,000 square feet of retail space in Palm Beach and Broward counties and employs over 100 people.
• Seating at Yakitori features a full bar with indoor and outdoor seating options. It is open daily from 11 a.m. to 10 p.m.

Photo credits: Gabriel Cuesta and Libby Vision

The post The Dish: Yakitori Sushi House appeared first on Lifestyle Media Group.

WHERE: 620 S. Federal Hwy., Fort Lauderdale

PHONE: (954) 451-1200

WEBSITE: Valandtino.com

1. RUNNING IT BACK: If the Val+tino name and location sound familiar, there’s a perfectly good explanation. The first celebrated version—Valentino Cucina Italiana—was housed in the same building that now hosts Canyon and Rio’s Tequila Bar just south of the New River Tunnel. The new Val+tino can seat about 100 diners in an elegantly reconfigured layout with Canyon and Rio’s Tequila Bar on one side and Val+tino on the other. The restaurant’s new moniker and menu are part of Mike Linder’s SFL Hospitality Group, an extensive collection of restaurants that also includes South Bar & Kitchen in Pompano Beach, YOT in Fort Lauderdale, and Jet Runway Café at Fort Lauderdale Executive Airport.

2. FIVE-STAR DINING: Fans of Valentino Cucina Italiana will surely be pleased with how Val+tino takes the fine dining concept to a whole new level with a delicious five-course tasting menu curated by Chef de Cuisine Jake Abbott that rotates quarterly. It allows guests to taste and experience the most popular dishes on the à la carte menu, with each dish perfectly complementing each other. “We want to create a dining experience rivaling what is in New York and Miami, but do it at a level that I don’t think anyone is doing here in Fort Lauderdale,” Linder says. “It’s been a huge hit and success and we just want to continue to elevate and perfect everything with the entire dining experience.”

3. ELEVATING FORT LAUDERDALE’S RESTAURANT SCENE: As Abbott began crafting the five-course tasting menu, he set out to raise the standard of dining in the area to rival the finest dining in the country. One bite into the first course, and it was clear he delivered on the goal with a perfect fusion of Italian and Mediterranean flavors oozing out of the multiple-restaurant venue. Combining SFL Hospitality Group’s commitment to service, food and location with Abbott’s extensive experience in New York City’s Michelin-starred restaurants made for a fine-dining experience not easily replicated in Fort Lauderdale. From the impeccable service to the exquisite flavors and presentation, every aspect of the meal exceeds expectations, making Val+tino a genuine Fort Lauderdale gem in the culinary world.

4. FIVE-COURSE DELIVERY: The first course featured a tender Amberjack fish paired beautifully with a tangy sweetness that set the standard for a night of Fort Lauderdale’s finest dining. The second course offered a mouthwatering tortelli with brown butter and sage for a genuine masterpiece concoction. The pasta nearly melted with each bite for a heavenly combination. The next item was a crisp and flaky grouper topped with a rich “Billi Bi” curry sauce that provided a spicy touch. The fourth course featured a succulent duck breast that was expertly cooked to tender perfection. A sweet potato puree and tangy soy glaze brought a distinct flavor. Finally, the coconut dessert was the perfect ending to an unforgettable meal. The refreshing pineapple and pavana sorbet provided a sweet and satisfying conclusion to an evening filled with culinary delights. 

5. WINE AND DINE: As if the culinary tasting couldn’t get any better, each bite was perfectly complemented by an extensive wine list selected by Stephan Cole, a veteran sommelier. With over 125 bottles to choose from, the skilled and knowledgeable sommelier on the floor made the selection process simple, which enhanced the night’s offerings. 

SHORT TAKES

• If you’re not in the mood for a full five-course meal, Val+tino’s extensive à la carte menu has plenty of options. The foie gras with huckleberry, pistachio and violet is a must-try dish from the appetizer section. The entree selection includes creative pasta dishes and various fish and meat options.
• Val+tino is open for dinner from 5:30 p.m. to 10 p.m. on Tuesday, Wednesday and Thursday and from 5:30 p.m. to 11 p.m. on Friday and Saturday. 
• Along with an extensive wine list, the cocktail menu features six distinct concoctions and three mocktails for non-alcohol drinkers.

Photo credit: Schneider Photography & Film

The post The Dish: Val+tino  appeared first on Lifestyle Media Group.