I'm Michelle Bernstein.

Welcome to South Florida, where legacy is on a plate.

South Florida is home# to the beautiful beaches, swaying palm trees, and legendary neighborhoods that tell the story of# its unique diversity and charm.

It's also home to iconic culinary institutions whose kitchens# have helped shape its history.

The South Florida culinary scene is a story of immigration,# innovation, and extraordinary flavors.

Hi, I'm Michelle Bernstein and welcome to# Legacy on a Plate.

Join me as I visit the iconic restaurants that have shaped South Florida# history, one plate at a time.

Let's dig in.

This program is made possible# by friends of South Florida PBS.

H. Today we're in beautiful West Palm Beach# visiting the legendary Okachchobee Steakhouse.

Founded in 1947 as the Okachchobee# Drive-In by Ralph and Norma Lewis, the restaurant's concept evolved into the# premier steakhouse it's known for today, thanks to the foresight of Ralph and Norma's# son, Curtis Lewis.

Today, Curtis and his son Ralph continue at the helm of the steakhouse along# with the younger generations of the Lewis family.

My name is Curtis Lewis.

I'm second generation# owner of the Okachobee steakhouse.

My parents started it in 1947 as Okachchobee Drive-In.

We# were a small little place.

Did curb service in that Okachobee Road.

It was a little two-lane# highway that was just big enough for two cars to go down.

We served curb service and inside we were# so far out of town.

We used to have to go pick up our meat.

Nobody delivered this far out.

We had to# go pick up everything.

bread, milk, produce, meat at Smith Richardson Conroy at the time and we've# come a long way since and so has West Palm Beach.

I've lived here all my life.# West Palm Beach is, I think, one of the greatest places there is to live.# and my son and my grandkids and my nephews and that have been a great help in our business# and we've been a familyrun business and you know I was always hoping that some of them would# come into the business and Ralph finally did.

My name is Ralph Lewis and I am a third# generation proprietor, my wife Laura and I, of Okachchobee Steakhouse.

We're in charge of# everything.

So, we are at the helm now running and taking it to the next generation.

There's# actually four generations of us step on the property every day still to this day.

my father# when he took it over, you know, he he moved it in a new direction and I believe that's why# we're here today.

And at this point now, it's trying to keep the culture, the feel, and# the nostalgia of when you walk into the building, you feel like you're walking into a time# capsule back into 1950s old school steakhouse.

Hey, Ro.

Hey, what's up?

Thank you so much for# having me.

Absolutely.

This is forward to it.

A great kitchen.

It's funny.

You said it was tight,# but I think it's pretty big.

It's It's small for the volume we do, but hey, when you're in a 78-y# old building, you learn to make do with what you have.

So, I know you're cooking a steak for me# today.

What are we What are we cooking today?

We're cooking a prime dry age.

Show everybody this# beautiful piece.

So, this steak, we just put it on.

It's incredible.

Listen, it comes with its own# handle, which is the best part.

But this steak is a prime dryage long bone tomahawk.

And we age it# in our own dryaging rooms.

We cut it, hand cut it.

Our own meat cutters.

By the way, our meat cutters# been here 24 years.

Cuts about 4,000 lbs a week of steak for us.

So, we will put the steaks on the# grill.

Okay.

And I like to get them get a good mark, some sear, and I get it almost a temp.

And# then I like to finish it on the upright broiler.

So, this is beautiful.

So, we're going# to get this ready.

Okay.

And then the next thing is is for us to enjoy# this wonderful, wonderful steak.

Thank you, Angelo.

By the way, this my nephew# Angelo, fourth generation.

We're so proud that uh that all of us can work here.

So, how old# is the youngest generation, the fifth?

Um, he is in his early 20s.

Wow.

So yeah.

My goodness.# And that is your grandson.

That is your grandson?

My daughter's son.

Yeah.

Wow.

Yeah.

Yeah.# My goodness.

Yeah.

So how lovely.

Yeah.

It must give you like goosebumps to know that y'all# started something that will remain in the family.

Hopefully just keep on going, right?

Yeah.

I'm I'm# I'm my goal is is to hit the hundredyear mark.

Got 22 more years, but I'm hoping I can hang in there.# I think you can do it.

I think it's amazing.

All right.

What should I start with first?

Okay.

So,# let me let me help you.

I will take care of it.

I always serve the ladies first.

Me a little bit.# Uh, yes, I certainly will.

Let me get you some of this wonderful pieces here.

Thank you.

And# so, tell me something.

I know this is a really beautiful place with probably very upscale# people.

Do people pick up that bone in?

Oh, I've seen people pick it up and sometimes if their# kids are with them, you'll see the little kids pick it up.

We try to get a candid photo because# nothing's better than looking at a little child, especially a a a little girl who grabs those# bones and just attack them.

So like, oh, there's the corn.

So this is our famous creamed corn.

You# definitely have to try this.

Absolutely.

A little bit of smoked um pork belly on top.

I definitely# got to have some of this myself.

I never get tired of this.

Never gets old.

Believe it or not, cream# spinach is one of the things I cannot do without.

So, that is such a staple, as you know, in in# steakous.

Old school classic.

Do you know what I love that I'm watching right now is that# this is all fresh.

It's all fresh.

You know, a lot of steakouses use frozen spinach.

Well,# that's not.

I can tell.

It's beautiful.

I mean, everything you've done here and look at# all these sauces and the butter.

It's just beautiful.

Yeah.

All right.

I got to try# it.

So, we will dig in.

Tell me.

I mean, I've been here before and I absolutely loved it.# Even your knives are beautiful.

Of course.

Are these Obviously, these are just made for y'all,# right?

Yeah.

We have them engraved and they cut so well cuz they're heavy to the front,# you know, so it makes it But it's so good.

I never get tired of this.

How could# you?

My goodness, it's so good.

Wow.

Listen, cheers to you and your# whole family.

It's wonderful and what y'all have done here.

Thank you for making an# institution for us to really feel proud of.

Well, thank you for taking the time and uh we look# forward to the sixth generation coming on board.

Me too.

Me too.

Maybe you'll use my son# as a bus boy one day.

Just have him come in.

After putting down my steak knife,# I'm ready to make my way to Homestead, the agricultural hub that for the past 70 years# has been home to one of South Florida's most beloved family destinations.

With their delicious# shakes and linew worthy cinnamon rolls, this farm transcended its roadside stand beginnings to# become an iconic South Florida experience.

We native South Floridaians can't wait# until strawberry season begins.

My name is Thomas Blocker.

Uh I have been the bakery# manager at Nberry Farm for the last 40 years.

The beginning starts about 1924 when two Nouse# brothers from Missouri came to Miami to help with the building boom that lasted for a few years.

a# hurricane came through and that kind of stopped that process.

They went back to their agricultural# roots, went not too far from here out by Miami Speedway and started raising produce and they were# successful at that for several years.

Successful enough that they were able to build a couple of# houses and the founders of Nberry Farm were born in this area.

The American dream probably wasn't# something they had in the back of their minds.

They were young men just trying to make a living.# However, if you look at their history and what they've done, obviously, it's an American dream.# You started with nothing.

You were able to build on that and make an establishment where people# would be responsive to what you did and actually word of mouth carried them on.

And that was# only because they were hardworking and diligent and honest.

Well, we're kind of talking about# generational tradition.

And you will find that if you interview some of the people, they're# going to tell you their parents brought them, they brought their children, they remember# their grandparents bringing them and they want to share that same experience with# their children.

The other thing is, especially early on when we open up and it's# been a few months before anybody's had anything, there seems to be this desire to have bragging# rights to say that you waited in line.

And not only bragging rights that you waited in line,# they actually brag about how long they waited.

So, I can't explain it.

It happens and we're glad# that it does.

The bakery was a a second thought.

They didn't intend to do a bakery.

It was all# about farming.

Someone suggested after tasting my mother-in-law's cookies, maybe she could# sell the cookies at their little roadside stand that they had set up.

She did that and it totally# evolved over the years from like 60 through today.

So, Thomas, we are where the magic happens.

This# is the magic.

This is incredible.

I don't want to take too long in here because I know everybody# is moving.

About how many of these cinnamon buns do we go through in a day?

Do you know?

Yeah.

A# lot.

That's That's the standard answer.

A lot.

Should we say thousands?

Uh, you probably# could.

Yeah.

Depends on the day, right?

So, when did the sticky bun happened?

Because now# they're selling You guys are selling these all over the country now.

Yeah.

And people wait# in line.

I mean, this is this is really what we are all about down here.

Yeah.

This is this is# all word of the mouth.

There was no advertising, nothing of the sort.

They just opened up the# doors.

People came in.

They like the product and we're just trying to meet demand.

No,# they love the I love the product.

I have been standing in this line since I was this high.# I mean, this means so much to all of us in Miami.

You know how often we hear that story?

All the# time and generation after generation.

Not only is it a generational business, but the people# that come, we hear that my parents brought me, my parents, my grandparents brought me.

We want# to bring our kids.

And so the tradition continues.

I have always enjoyed seeing the smiles on# the faces, whether they come to the grounds and they they throw out a a blanket or they get# on one of the tables or we've had people bring tents.

We've had people bring stadium chairs# and they just enjoy being in that area.

And I think it's the satisfaction that I see or have# seen from the people that come is probably the most satisfying thing that I've had.

Thomas,# you're the best.

Thank you so much.

Thanks for coming.

Thank you for having me.

That's uh is# this one two times with us and you've been here multiple times before over your I come as long as# I possibly can.

as many times as I can a year.

Um, I love it here.

I love your family.

And# thank goodness y'all are still putting it out.

I don't know how you do it, but it's# really it's really wonderful.

There's there's a little bit of love inside.

Just a little a# little bit.

They enjoy what they're doing and we're happy to do that.

Thank you.

Yeah.

Thank# you for coming.

Appreciate it.

Can't wait for next time.

I'm going to wait in line now and# get my bun like everybody else.

Okay.

Enjoy.

No better way to end the day here# at Knottberry Farm than of course a warm just baked sticky bun and# chase it down with some strawberry milkshake.

And I'm going to take# the rest here to my neighbors.

Southwest 40th Street, better known as Bird Road,# is not only an east to west connecting vein that stretches the distance of a half marathon, it's# also home to the place that for over 65 years has turned a quintessential American delight into# a serious culinary sport, our Better Hot Dogs.

I'm excited.

Hey Dave.

Hey Michelle.

How you doing?

Good to# see you.

Come on in.

Have a seat.

I'm excited about this.

Oh my gosh.

Great to see you.

What do# you It's good to see you.

What do you want today?

My name is Dave Arbet and I am the owner# of Arbet's Hot Dogs in Miami, Florida.

We've been in business since 1958 and we've been# in this location since 1970.

It's a familyrun restaurant.

It's always been a familyun place.# I'm second generation.

My mom's from Italy.

Moved over here when she was little.

My dad was from# Boston, Mass.

My dad came down after the Korean War.

Came down here, went to University of Miami# on the GI Bill, and that's where he met my mom.

My dad's dream when he was young, his dad was a# doctor, but his dream was to open up a hot dog place.

And eventually he did after he graduated# from University of Miami.

So, let me ask you something.

Yeah.

Did you change anything since# your dad brought this to you?

I've added I've added the sret dog.

We added the sret dog about# 15 years ago.

The sausage dog.

We've added corn dogs were added in the uh in the 80s.

When my dad# first started, he was simplicity personified and his thing was Kiss.

Keep it simple, stupid.# To us, it's a gourmet experience.

Okay.

Now, a hot dog is loved so much because it's been# around before the hamburger even.

You know, they always say, "What's America?

Hot dog, apple# pie, and Chevrolet."

Okay.

But the hot dog is the first one there.

And and the hot dog, people don't# know if it's a sandwich.

They don't know if it's a meal, but they know it's fun.

And I always say# here, if you can't have fun in this business, probably you should get out of this business.# Surely a place that has been serving the best dog since 1959 has amassed a legion of devoted# fans.

Today, we're meeting one of them, the best.

There you go, sir.

Thank you.

Thank# you so much.

Tell me what it is you're ordering.

I was about to say I didn't even know you worked# here, but I don't only today.

Only today.

Well, these are the cheese fries.

I used to work at# Lurrias across the street from here and I would come on my lunch break 30 minutes, you know, you# run over here, grab something to eat, go back.

I would eat cheese fries.

Later on when I discovered# the chili, I moved on to the chili cheese fries.

But I just did this as a little nostalgic.

But# how long have you been coming here?

Early 80s, 82.

So I would have been seven or eight years old.# What does it feel to you to have a restaurant like this with so much history in your own little# town?

I I I don't think I really appreciate it until I got older.

Right.

You just go and you just# visit family in another city and they don't have that.

Then you come here and it's not only, you# know, our betters, it's just this strip on Bird Road is very nostalgic.

You know, there's Bird# Bowl.

Even the dry cleaning place has been here.

I grew up at Bird.

This is my area as well.

You# know, I mean, I'm not from here.

where I'm from a little bit further north, but everybody I feel# that was part of the original the OG Miami gang, we would come here for something.

You know,# definitely the hot dog was a big part of it here at our veters, but everything around here just# feels so historic for me.

What I love about our betters is the fact that we don't have burgers.# I had a guy come in one day and he's like, "You're doing a great job, buddy, but you# should add grouper sandwich."

And I'm like, "Are you kidding me?

That's like the most insane# thing I've ever heard.

We keep it simple even though we have so many different combinations.# That's the genius of our betters.

But to me, that's how you have to be.

You have to care more# about your business almost than anything.

But what happens is the business ends up giving# you everything in the world back, everything you need.

All you have to do is give it everything# it needs first.

I hope our biders is around for a hundred years.

That's my goal.

It is a real family# affair here.

To us, it's a gourmet experience.

No trip to Southwest Miami would be complete# without a stop to the restaurant that's been serving authentic Cuban home cooking to# generations of South Floridaians and tourists alike.

Second generation owner Nancy Andrade# and her children Eileen and Jonathan Andrade can guarantee that when you walk into Isla Canadas,# you'll be greeted by friendly faces, delicious food, heartwarming cafeesito, and the best ham# crocettas you'll ever have.

And trust me, it's not an exaggeration.

They are that good.

And here's# a pro tip.

Squeeze some lime on that croetta.

Hi, I'm Nancy.

I'm Eileen.

And I'm Jonathan# Andrade.

My parents came in 1969 from Cuba.

My father had five small restaurants with his# brother.

And when the regime came, they took everything away.

So, we came here in 1969.

My# parents had to start from zero.

After that, my father owned different small cafeterias which# were not very successful until we opened at Daving in 1972.

After that, we opened Islas Canaras# on 27th Avenue in 1977.

And 10 years later, we opened in Crowway in 137th Avenue, which is# where we are right now.

I was in fashion school and I was working with a stylist as an intern and# I wasn't making enough money.

So, I told my mom, "I need a job."

And she said, "Okay, well, if# you're going to work at the restaurant, you have to learn all the positions.

And eventually,# you'll find what you like most."

And what I like most was cooking and leading the team, which I# think were two of the important things that you have to have if you want to own a restaurant.

And# the more I started to work within the restaurant, the more I loved it.

I opened up a food truck# with my brother Jonathan called Cuban Cube.

And that was really the inception of just# like finding out my love for this industry.

So I came into my role kind of like how my sister# said, you know, I would always see how stressful this job was, looking at my mom and my dad, you# know, working late nights and always seemed to be a preoccupied with something and I was like,# man, that's not for me, right?

But as I got older, we needed help with the ketta making.

You know,# the demand was increasing and increasing.

I was going to school at the time and then my# mom was like, "Hey, look, I need help with making the crocettas.

I only trust you with the# recipe.

So, could you help out?

And I was like, of course.

The same way she told my sisters,# hey, you need to learn from the ground up.

So, I started doing, you know, inventory, learning in# the kitchen, in the back, cleaning, dishwashing, all that stuff.

And from then on, you know,# manager and kind of just learning every rule in the restaurant business.

So, that, you know,# it's kind of how my grandfather did it, too.

When you are in service, right, and you see# everything and your son and your daughter and and everybody's working, do you ever like take a step# back and think, "Wow, look what we've built."

Oh, yes.

Look at this beautiful 50-year.

It's just# such an institution.

I mean, I can't think of a better cafe gche and kroeta and um experience# honestly than coming here.

I love how the servers are dressed.

It's a little old school and a# little bit new school.

How does that feel to have that beautiful history within your family?

I# am so proud of my kids.

I am sure that my father and my mom would be very proud of them.

It's# such a legacy that they left.

hard work and and dedication that I'm so so extremely proud of them# and I'm happy that they're right here with us.

We always think of the customer first and quality# is our number one concern.

So everything I do, the new dishes that I do are just from traditional# Cuban recipes.

All right, let's talk Cuban sandwich.

Um, one of the most important staples# in Cuban cuisine, at least here in South Florida.

No salami, right?

No, I'm just throwing it out.# We're not I know.

I know.

Let's talk a little bit about a perfect Cuban sandwich.

You want to take# this one?

Sure.

So, perfect Cuban sandwich needs to have obviously ham, pork, mustard, pickles,# cheese.

The bread is very important.

We make the bread at our bakery.

So, yeah, we make our bread# in our bakery.

We roast the the lechon here.

We cook the ham here as well.

And everything# is sliced.

We don't buy, you know, sliced cheese.

Everything is done in house.

Everything# is extremely fresh.

Obviously, pressed to order.

And yeah, it's like it's similar to like a croeta# in the sense that all the ingredients are homemade and fresh.

And that's what makes every dish# delicious, right?

But don't you think the amount of every ingredient is like it's one of the most# to me it's like the most important part is the balance of how much ham, how much cheese, how much# lechon, right?

Cuz if it's too much lechon, it takes away cuz the lechon is a sason.

It has sason# which is the flavor.

But if you have a little too much, you can't taste the ham.

Exactly.

Right.# Yes.

It's a type.

Is this actually cheese that's crusted on?

Is this new?

Did you guys always do# that?

It's just if you're lucky, you know.

I'm just going to say I don't remember having cheese.# I'll make sure it happens next time.

Okay.

I'm going to ask for this next time I come here.

I'm# going to tell them that you served it to me with the cheese on the outside.

Crispy, crunchy.

Okay.# I want it like this every time.

My parents were so grateful for this country that opened the doors# for us to have freedom of speech and opportunity to become whatever you're were able to become.# Your family means so much to Miami, to Florida, to the cuisine um you know of Cuba of your family.# So, thank you because you've given us all memories and history and just deliciousness.

Thank you# so much.

Just an honor to be here next to you, Linda.

Thank you.

We love you and we're so honored# to have you here.

I love it.

And I love being able to be part of this multigenerational family.# Thank you.

And restaurant.

Thank you guys so much.

Hola.

So the question always is, do you want it light?# Do you want it dark?

CL is light.

Okuro is dark.

And if you don't say anything, they will give it# to you with sugar.

A lot of sugar.

It's delicious.

Perfecto.

No visit to Miami is complete# without a cup of cafe leche.

When Monroe Udell founded Jackson's# Ice Cream Parland Restaurant in 1956, he had one clear goal, to consistently serve every# customer the best homemade ice cream and food.

Fast forward to today.

This Dena Beach icon# not only continues to deliver on Monroe's goal, but with his daughter Linda Zachheim# running its operations, new generations of customers can indulge in its nostalgic flare and# Americana decor.

Thank you.

One scoop at a time.

So, a little bit of history that people don't# know about Jackson's is that my dad was from Connecticut and his family moved from Connecticut# in the early 1940s to Hollywood.

My grandparents had several restaurants in Connecticut and that's# what they did.

So, when they got here, they looked for a place.

They landed on Hollywood Beach on# Johnson Street right on the boardwalk and it was called Harry's Good Food.

So my father and his# brother worked for their parents for many years.

And one summer, my father met my mother.

She came# down with a family from Brooklyn.

They asked if she would be their Opair type of babysitter for# the summer, and she was happy to come.

And that summer, my parents met while my dad was working# at the restaurant.

After a while, they decided that they wanted to open up their own restaurant.# And my grandfather's best friend said to my dad, "You have to incorporate ice cream."

He had gone# to ice cream school and he was making all the ice cream for all the restaurants and hotels in Miami# Beach.

So my dad went to ice cream school.

He came back and he just got into it.

He loved it and he# started tweaking all the recipes that he learned and he came up with his own proprietary# secret recipes that we still use today.

What brought him to Dana Beach was there was# a crazy flood that came in the late 1940s and it came all the way as far as the east side# of Federal Highway.

And Federal Highway at that time was the only thoroughfare between Palm# Beach and Dade County.

And my dad being familiar with New York and Connecticut knew that to be# successful you had to have storefront property.

And this shopping center had just been built.

So# he decided to open up here in Dana Beach.

The only problem was you couldn't get a business license# if you were African-American or Jewish.

And we were from Jewish descent.

So we had to stay under# the radar, not tell anybody.

But he had to come up with a good southern name.

And all the streets# in Hollywood were named after presidents.

And my grandparents actually lived on Monroe Street.

And# it was a coincidence with my father's name being Monroe.

But there was Tav Street, Wilson Street,# um Harding Street, and then he saw Jackson, President Jackson, and he loved it.

did he loved# the J name.

He loved that it sounded a little, you know, ice cream parlorish.

But what my dad# did, what he always does is he put his twist on it, X marks the spot, and he came up with the# name Jackson's.

And as soon as the Jim Crow laws lifted, my father continued to hire people# of color.

Whoever came in and needed a job were the people that were getting the job.

He didn't# look at color, ethnic background, religion.

It was just whoever wanted to work is who he hired.

In# today's world, some of the challenges in running a family-owned business is just really finding# managers who care and love the restaurant as much as we do.

It's not just a job for me.

It's# my life.

It's my legacy.

It's my dad's vision.

And I'm here today because of him.

And I want to# make sure that we do things the way he wanted it.

And there's no one else that better do it his# way than than me because I know his way.

To me, that's the American dream.

If you work hard and# you stay focused, you can be very successful.

So, talk to me about um a little bit about# the candy because I love that you walk in and you are greeted with all this kind of# old school candy that I haven't seen in a really long time.

In fact, I didn't even# know they still made some of this stuff.

This is our old school candy and toy store.

And# it it has been a challenge.

A lot of the oldtime candy stores have been closing down.

So sometimes# we can't get certain items.

Uhhuh.

So this is what we have now.

And it's very popular.

People love# it.

All the candy in the barrels we bag ourselves every day.

So it's extremely fresh.

Yes.

It's so# fresh that we say and we only bag what we need cuz we can make more daily.

Right.

And it is.

It feels# so soft.

It's so soft.

I always tell everyone, you're never going to have a gummy bear this# soft because it hasn't been sitting in a bag.

Right.

I'm going to have to take some for my# son later.

This is amazing.

But I haven't seen some of this stuff in a really long.

We# have the pop rocks.

And we have the candy necklaces.

This has me crazy.

You candy bar.

I# didn't even know that that even existed.

These are my absolute favorite.

The gold mines.

I don't# remember those.

No, actually.

And the bubble gum, the bubble gum, and the Tootsie Rolls.

This is# amazing.

So, we do.

This is so cool.

We have so much fun.

This is the first thing people see# and they love it, right?

We have the violets and the chowters.

Amazing.

Even chuckles.

Wow.# The nec wafers are actually be they became extinct and somebody just bought the company and# they're now making the neco rolls again.

Wow.

at Jackson's.

You can truly get a little# bit of everything, even the kitchen sink.

Wow.

Oh my goodness gracious.

That's# a beautiful one.

That is insane.

So, no visit is complete at Jackson's without the# kitchen sink.

Thank you.

This is beautiful, Linda.

Thank you.

Thank you so much.

And the# whole idea about the sink was for families to gather together to celebrate the wow effect.# It was something that you couldn't duplicate because it's in an actual kitchen sink.# And Jackson's actually has the trademark on this sink, so nobody else can copy# it.

They could call it a kitchen sink, but they cannot make it in.

I love the sense# of humor throughout all of Jackson's.

And I love that you've continued your amazing dad's# legacy.

Congratulations.

This place has always been a huge part of history in South Florida,# and thank goodness that you and your family are continuing this incredible multi-generational# restaurant.

I'm so happy that it's here and happy that it's just as good as it always was.# Thank you, Michelle.

Thank you.

Thank you.

Nestled in the heart of Miami's vibrant Little# Haiti neighborhood is Clives Cafe.

Founded in the 70s by Jamaican immigrants Perlene and Clifford# Murray, Clive has cemented its place in Miami's culinary story.

Thanks to its founders commitment# to authentic Jamaican flavors.

Yum.

Hey Michelle, how you doing?

What's up?

I'm good.

Thank you for# having me.

Come on, let's go inside.

All right, you got it.

Wow, this is beautiful.

When you walk# into Clive's, you will still find founder Pearlane Murray at the takeout window.

Hey, Miss P. And# how are you?

Good.

How you doing?

Can I order a jerk chicken, please?

With pleasure.

Thank you# so much.

And in the kitchen is Perlane's sister, Gloria, who is still preparing all the traditional# favorites.

Their grandson Dwayne joins me at the table today.

Filled not only with pride for his# family and legacy, but also fresh scotch bonnet chilis from his garden.

Dwayne.

Yes, Michelle.# What a pleasure.

Same here.

This is great.

This place is beautiful.

It's so clean and all you# can smell is the jerk chicken.

Thank you.

Or is that jerk pork that I smell out here?

That's# jerk chicken.

That's jerk chicken.

Yes.

So, you all have some smokers outside?

I saw.

We do.

And# tell me about the lady that's in the kitchen right now.

In the kitchen, that is my grandma, Gloria.# She's a firecracker.

I could tell you that much.

But she is definitely the life of the restaurant.# Are all these her recipes?

Yeah.

Wow.

Everything.

Everything.

Everything.

Unbelievable.

Of course,# you know, I'm third generation here.

Mhm.

But from what I do know, when they first came here, they# did not originate as a Jamaican restaurant.

And what did they originate as?

They just came here# just cooking.

Just cooking.

And it wasn't even Jamaican food.

They were just making sandwiches# and stuff.

And then one day, they said they just transitioned.

Boom.

Wow.

And the Jamaican# food is what actually took off.

And from there, that's when they just stuck to it and they said,# "You know what?

We're going to bring our roots to Miami."

Yeah.

And they continued from there.# And your grandmother's sister, your great aunt, is the one who you take.

Miss Pearl, Miss P. She# has a lot of names.

We call her Sweet Tea.

Miss Oh, sweet tea.

I love it.

That's amazing.

Yeah.# So, how did you get started in this business?

I'm going to taste.

I've been around from birth.

I# like to say I was born in here.

You probably were born in here.

Yeah.

So, it's like I was always# baked in the aroma of the the recipes.

Do you know how to make all this?

I do.

How does it feel# to have an all family three generation institution like this one?

It's surreal.

The older I get,# the more I value it, honestly, cuz you know, first coming out of high school, it's like# my family owns a restaurant.

In elementary, it was like, you know, my family owned this# restaurant.

But the older I get, the more people I interact with, I start to notice how big# of an impact that this place has on the community.

Was it always here?

No, the original spot# was actually on 29th Street.

At that time, they said it was more of the industrial area# which is now called Winwood.

Winwood.

Yeah.

All right.

Tell me a little bit about the food.# So, tell everybody about Jamaican patties cuz I think I think some people have never actually# tasted Jamaican patty.

Mhm.

Um, you know, I make empanadas because I'm Argentinian but um# similar but not right.

So, the dough is really different.

The fillings are different.

Tell me a# little bit about patties.

And then I I'm really excited to try the jerk.

Oh my god, the jerk is# delicious.

Thank you.

Should try the oxtail.

Oh, I did?

Yeah.

And I want this all to myself.

I# love oxtail.

So, these patties can be filled with a variety of things, right?

Yes.

So, beef# is traditional.

Everybody knows Jamaican patties to be beef patties, but you can go all across# the board with it.

So, what part of Jamaica is your family from?

St.

An's.

So, it's a little town# called Manique.

Mhm.

Very family based.

Everybody knows each other.

I went to Jamaica maybe 2# 3 months ago.

You still have family there?

Of course.

Yeah.

So, I went to go visit them.

Do they# love that y'all are representing?

Yes.

Of course.

That's great.

You must have been one of the first# Jamaican restaurants in town, right?

Yeah.

I mean, cuz there are some Jamaican restaurants that# I've been going to my whole life here in Miami, but this, I think, is one of the first ones from# 1975.

Wow.

Yeah.

50 years in.

Always your It's a long time.

Yep.

When they first started, it was# literally just the two of them, one in the front, one in the back, and they ran that place for years# like that.

What a testament to her.

Yeah.

And the fact that, you know, she has now employed your# whole family.

through this one restaurant.

Yep.

And what foresight, right?

Yep.

We actually went# from having that location down there and then this location got opened in the early 2000s.

Let me ask# you though, I see a lot of people taking out as well.

Yeah, that must be a really big business.# Yes, the takeout was the only part of the restaurant.

Okay.

We ended up opening this whole# thing up, renovating, you know, going through the whole shebang, right?

And turned this into the# dining spot.

It's a full service restaurant, but it still has the takeout.

Still has takeout.

This# um this oxill is really special.

Mhm.

I'd love to ask grandma what she does, but I have a feeling# she's not going to tell me.

She going to tell you she put her foot in it.

Oh, then I am not going to# ask.

Okay.

This is beautiful.

Thank you so much.

Miami's historic Overtown neighborhood was once# known as the black Harlem of the South.

In 1946, Jesse and Demos Jackson came to the# neighborhood and pioneered the soul food identity that's still known for today.# The walls of Jackson's Soul Food tell the story of community's heritage and# resilience.

When you walk into Jackson's, you immediately feel like part of their# extended family.

If only these walls could talk.

So those are more those pictures are# older.

Yeah.

All of these pictures are older.

There's a lot of celebrity.# That's our celebrity wall.

This is the family wall.

Our family's been in food# industry forever.

It's a part of our day-to-day life still to this day and I hope# it be a part of it.

It is truly absolutely my name is Cartisia Jennings.

I'm fourth# generation Jackson Soul Food Legacy.

Our family has been serving the Overtown area since# 1946.

My name Ingram, Jackson soul food manager, overseer, just a partaker.

My grandparents started# serving in the community years and years ago.

Our family always had a strong history in food.

My# grandfather is from Georgia.

My grandmother is from Wildwood.

So, as you know, that's the country# country.

We have the trees.

They're growing their own crops.

They're doing all those things.

My# family came here to Florida and started the legacy of all the restaurants.

Everything homemade,# everything cheap, everything affordable for the neighborhoods.

We also employed a lot of the# neighborhood people.

That's how the legacy started in Overtown.

Food is a traditional thing that# brings people together.

So over some great oxtail, great grits, eggs.

It always makes you happy# having a conversation over it.

They sweat their heart out, blood, sweat, and tears into the# kitchen and to serve in the community and to be connected.

So that's the best thing they# had always the connection with the people, how they treated them to make them come back.

When# they came to Overtown back then, blacks couldn't go to the other areas and open restaurants.

So# this is where all the black musicians, all the black actors, actresses.

This is where everyone# came to eat.

They came over town.

So this was the perfect place to build a food legacy.

There's not# a lot of black owned business still stand afloat, especially mom and pops.

So, it means a lot by# still here 40 something years on the corner and we've been all over second, third.

So, my# uncle came, my grandmother, my grandfather, and my mother came on this corner and then made# it made it right for the community still to stay stand tall and stay strong in Overtown.

Food kind# of defines the migration of black families.

These are down south traditions.

Homemade biscuits.# A lot of times you go to a lot of restaurants that's Georgia and down.

They have fresh# biscuits.

They have the gravy.

You know, things that make people feel whole.

And I think# that that like I said, the legacy still continues.

In the kitchen today, I'm meeting with Chef# Garmani Samuels, better known as Chef G. Chef G, how you doing?

Chef Bernstein.

Nice to finally# meet you.

It's such a pleasure.

Thank you for inviting us into your kitchen.

Definitely.# Anytime for a fellow grad.

Oh, we both went to the same That's right.

the same culinary# school, which I love.

Her and Chef Emerald, which I love.

Y That's right.

Emerald went# there, too.

Yeah.

We're the three of us, the three famous graduates.

So, what are you going# to make for us now?

Um, I came up with this is my take.

Basically, my shrimp sauce is a take on# lobster bis.

Okay.

Instead of putting the tomato, I just kept it a little bit.

I put cream instead# of putting tomato paste in it.

So that's my little take on lots of bis.

It actually became one of# our best dish.

What do you call it?

Shrimp and grits.

It's basically our shrimp and grits.

Just# Jackson shrimp and grits.

But ours served with a cream sauce.

Okay.

I call a little creme sauce.# You know how it is.

Creme, you know.

You got to give You're getting fancy.

Fancy.

Got to give it# a little name.

Crim, you know.

But it's something just a little taste.

Bring them up.

Get your# palace rocking.

Sure.

You can't miss.

I mean, it hits every notes.

Hit every note that you need.# Well, I'm excited to try it.

So, we going to start off.

Let's get in.

Let's fire up this fire up# this stove real quick.

Little bit.

It's simple.

It's It's a very simple recipe.

Put a little bit# of grease in the pan.

Let it get hot.

I love that you call that grease.

So, we going to take our# onions.

Start with the onions.

Start with the onions.

The pot.

The pan is very hot.

You going# to start seeing a little bit of flame.

You know, see the smoke.

The smoke is okay.

Add in your# peppers and your onions.

Let that going.

Get a little bit of flame on there.

It's okay.

Turn down# your flame.

Just you want to get that little bit of lucid.

You'll see what I mean.

A little bit of# color on there before you add in the shrimp.

So, as you see, we get is a little bit is where we# need it to get right now.

Little bit of color on my onions and peppers.

Easy.

Like I said, simple# dish.

Throw it in there.

Maybe add a little bit simple more grease.

So, like we're we're we're# ready, right?

We're ready.

We're ready to plate now.

All right.

So, I'm going to slide real# quick.

Let me get my grits.

You go get your grits and I'll be right back.

I'll be right here.# I'm not going to eat any of this.

So, you know, we're going to plate now.

Simple simple plating.# Now, what we have here is, like I said, my shrimp sauce.

It's my take on lobster base.

I love it.

I# feel as though lobster d is very warm.

I haven't met anybody that eat lobster lobster bis that does# that doesn't like it.

I mean, it's very warming on a nice chilly night.

I'm from I'm from New Jersey,# by the way.

Exactly.

On a night on a nice warm night, cold.

You can't beat it.

I don't care if# it's 90° outside.

I'll have lobster bis or your shrimp bis by the way.

Thank you.

I I got to come# up with a name for it.

So basically just simple you pour it in season over it.

Me I'm a showman.# I like to just put it on there in the middle of my grits.

Okay.

I really And then I let my shrimp do# all my work for me.

Wow.

Put this all to the side.

Can I just I wish that we could encapsulate the# smell in here.

It smells so good.

Oh man.

I I try, you know, usually, you know, but for the show,# I'mma just do it like this, you know, usually.

You just And and me, like I said, I'm simple.# I just like to throw it on top so people like, you know, it just came off the stove.

It ain't# something that was pre-made, you know, it just came off the stove and it's going to be good.

It's# going to be hardy.

And this became our number one dish out of everything.

And I love it.

Pleasure.# Thank you so much, Chef, Chef G. You're the best.

The legacy personally it means to me it means# family.

It means my kids.

It means something for my kids to call home.

Even if we're not here,# it leaves a footprint in the history of Overtown.

It leaves a footprint in the history of Miami,# Florida, and hopefully other cities to come.

As a South Florida native, when I think about# a restaurant in Legacy, there is one that comes to mind.

Whether you've spent your whole# life eating there or have never actually walked through its doors, it's an undeniable# part of Soie history.

For over a century, Joe Stone Crab in Miami Beach has been the# culinary institution that has set the bar for hospitality, professionalism, and# consistency.

Welcome to Joe Stone Crab.

So, 115 years, give or take.

Yeah.

How does that# feel?

I mean, what is that like to be the fourth generation of a restaurant that has been open# for 115 years?

I'm Steve Seowitz.

I'm the fourth generation of Joe Stone Crab Restaurant.

I'm# also the COO.

I've been working here since 1979, but Joe's goes back all the way to 1913 when# my greatgrandfather Joe, who had an asthmatic condition in New York, needed to find a warmer# climate to live so he could breathe.

So his doctor said, "Well, you can either go to Arizona# or you can go to Florida."

So he chose Florida.

He was a waiter in New York.

So he went back# to his family, back to his job and decided to move his family down to South Florida and then# soon thereafter established a restaurant called Joe's Seafood Restaurant.

There were signs on the# hotels.

It was a very racist area south of Fifth Street.

There were signs in front of the hotels# that said no Jews or dogs allowed.

So that must have been a challenge.

and he was one of the# first Jewish people living down here running a business.

I don't know what it took for him# cuz I never experienced the way he did, but I would imagine he had to have a tough skin and go# to work and be a part of society and keep his, you know, nose to the grindstoneone and serve# people the best he could.

And and there's always been a welcoming anybody could dine here type of# feeling because of that.

I think that was part of the heart and soul of Joe's was that Joe's# would be open to anybody.

We live in America, a phenomenal great country.

We live in a an# incredible city that's surrounded by water.

We've been able to embrace the community.

You# know, I I can't tell you how many languages are spoken at Joe's just among the employees# and how many countries people have come from that work here.

I can tell you that there# isn't a hemisphere that is not within our reach.

We've had people from everywhere.

And# I think that's part of the American dream.

Okay, this is really exciting.

So, we are here# at Joe's to go, which is your takeout spot.

Yes.

Right next to Joe's.

And you are going to teach# me how to properly crack open like I'm going to teach you.

Yes.

How to properly crack open a# stone crab.

Yes, of course I know how to crack a stone crab.

But I want to see Joe's, you know,# fourth generation crack open a stone prom.

I mean, come on.

If anybody can do it, it's got to be you.# Okay.

Better be me, right?

Yeah.

All right.

So, what size is this?

This would be a large on# the smaller side.

Okay.

Okay.

But what what you do is you I like to use a hard surface.

Okay.# Right.

And then I take a mallet and I like to use the softer side, not the So, I've never seen# a mallet like this with the metal and then the wooden.

This is what we use.

And they they# work pretty well.

And what you want to do, you see the three distinct the two knuckles and# the main claw part.

You want to tap that down a little bit so it flattens.

Right.

This is the# thinnest part shell of the hole.

This is This very delicate.

This is harder.

But I'm going to# show you a little trick.

You know, you just want you don't want to over Yes.

Just a little bit.# Okay.

And then the next one, I like to turn it just a little bit to get it centered.

Right.

And# then instead of pushing down, you want to use the weight of the mallet, right?

Not the weight# of your hand.

Okay.

And then this is the moving part of the claw.

That's fixed.

You want to hit it# right up in there so that when you're eating it, when the customer is eating, it's easier to# twist.

And then I hit it right up in there.

Oh, that's perfect.

Right.

Yeah.

And then we put it# on the plate.

Do you know what I find fascinating is this little kind of fingerprint.

I always love# that because I'm from South Florida.

Yeah.

There's like they're all different and people you my dad# and and uh used to tell me about the fingerprint on there.

It's like that is their that is their# fingerprint.

It is.

So, I don't know if we can catch that in camera, but I find it fascinating# that the crabs all have their own fingerprint and there are these little grooves in here that# makes them all, you know, independent and different and it's I find it amazing.

Wow.

Very# cool.

They're cool.

You want to crack it?

Okay, here you go.

I'm going to try to remember what you# said.

So, tap tap.

So, tap tap.

Just keep tapping till you get it in between the two to flatten it# up a little bit.

Right.

And then gently.

Perfect.

Perfect.

Oh, there you go.

That's a# juicy one.

That is just so great.

So, this mustard sauce, which by the way,# I have I think the only cookbook that was ever a Jez cookbook.

And I have been# making the mustard sauce since the cookbook came out.

Okay.

And it's the best mustard# sauce ever.

And I'm gonna enjoy this crab.

Oh my goodness.

There's nothing like it# in the whole world.

It's juicy.

You You can taste the ocean.

You can smell# the ocean.

It's the best thing ever.

All right.

I think I'm ready for dessert.# Should we go?

Yes.

Okay, good.

I'm ready.

No better way to end my visit# than mom's key lime pie.

Oo.

Yeah, this is very exciting.

Thank you.# Thank you so much.

Thank you.

Well, I'm excited.

So, the key lime pie always comes# out really beautifully cold.

Almost icy cold.

Yep.

I mean there's nothing you can# say.

I have no words.

Perfection.

I'm Michelle Bernstein and# this is Legacy on a Plate.

a hey, hey, hey, This program was made possible# by friends of South Florida PBS.