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Lunches, brunches, and a new chef
a weekly roundup of culinary goings-on

Joonbug loves to keep foodies in touch with what’s happening locally in the culinary world.  It seems as if we have a couple of more places to enjoy brunch in 2013, making Sunday one of the most delicious days of the week.  Also, celebrated Fort Lauderdale Greek restaurant Thasos has just acquired a new chef to helm their kitchen.  Definitely the type of news to make any foodie excited...and hungry!

Lunches & Brunches:

George’s Kitchen has just debuted a lunch menu, as well as a Sunday brunch.  From 11:00 AM to 4:00 PM every day, patrons can enjoy such lunch offerings as an elegant twist on a classic endive salad with arugula, fourme d’ambert, and honey crisp apple and walnut financier.  Diners can also savor a rich raclette cheese and mushroom pot de creme with bacon marmalade with a warm fried baguette.  Brunch, which is served on Sundays from 10:00 AM to 4:00 PM, offers such haute variations on American breakfast classics as French toast stuffed with Kadota dates and buttermilk biscuits with pork confit topped with maple sausage gravy and a fried egg, as well as parmesan maple buttermilk pancakes.  3404 North Miami Avenue, Miami, FL 33127.  (305) 438-9199.  www.georgeskitchenmidtown.com.  

Devon Seafood + Steak, Kendall’s newest venue for elegant American fare, has also debuted a Sunday brunch buffet for only $27 per person.  A seafood display with smoked fish and oysters, an extensive omelette station, a carving station featuring either prime rib or Nueske’s ham, as well as a selection of Chef Scott Barrow’s sushi and sashimi offerings are more than enough to make this brunch buffet an outstanding meal.  Add to that some of Chef Barrow’s creative and eclectic entrees like Thai chicken wings and shrimp enchiladas, as well as desserts like panna cotta and chocolate truffle cake, and there are few reasons not to head on over to Kendall this Sunday.  11715 Sherri Lane, Miami, FL 33183.  (305) 275-0226.  www.devonseafood.com

New Chef:

Since having opened Fall of last year, Thasos has redefined how Broward sees - and tastes - Greek cuisine.  The restaurant, known for eschewing the predictable baskets of pita and bricks of leaden moussaka for more innovative and sophisticated dishes, has just appointed Chef Brian Cantrell to helm the kitchen.  A veteran of such local establishments as Nemo, A Fish Called Avalon, and Blue Moon Fish Company, Chef Cantrell’s mastery of seafood preparation, as well as his innovative approach to cuisine, promises to continue to keep Thasos on the forefront of contemporary Greek cuisine.  3330 East Oakland Park Boulevard, Fort Lauderdale, FL 33308.  (954) 200-6006.  www.thasostaverna.com