Upscale Italian fare deemed "expertly prepared" earned three of four stars from Sun Sentinel

Chefs build savory crepes stuffed with beef, veggies, and cheese, or sweet ones filled with fruits and Nutella

Award-winning chef with 15+ years of experiences slices and assembles fresh fish into sushi, nigiri, and maki rolls

Hot subs, baked pastas, and veal sautéed in wine; barbecue and marinara sauces on oven-baked pizzas with 20+ toppings

Award-winning restaurant doles out 46-oz. margaritas and fresh seafood tossed in homemade sauces

All-natural, homemade sauces ladled atop lobster ravioli and Siclian-style pizzas

Moroccan lamb tagine with herbed couscous served in sauce made of tomatoes, chicken stock & blend of eight spices

Grilled beef and lamb gyros, feta-stuffed baked fish, and chicken kebabs served at two intimate, sunlit locations

Classic French dishes such as escargot, duck confit & three types of mussels in exposed-brick dining room full of Parisian prints

Fire-smoked jerk chicken, braised-beef stew with butter beans & fried tilapia & snapper in rich coconut sauce