This week on Check Please, South Florida, creative tacos, and homemade salsas, made for a food fiesta in Parkland.

That infusion of flavors, out of sight.

[michelle] Handmade dumplings, and classic Cantonese comfort food in Pembroke Pines.

[juan] Authentic experience that you don't get to have like everywhere.

[michelle] And party like a Palm beacher, at this upscale steakhouse in Delray Beach.

[glenn] It's delicious, it's the star of the evening.

[broadcaster] Cultural, culinary secrets, and global flavors.

We have a passion for blending ingredients and seasonings from around the world.

[announce] Additional funding for Check Please, South Florida, is provided by George and Helen Weaver.

And the friends of South Florida PBS.

I was actually really surprised, by how tasty it was.

My mouth is watering just thinking about it.

It was nothing like I've ever had before.

It feels like a taste of Florida.

It was the size of a bathtub.

Hello, I'm Michelle Bernstein and welcome to Check Please South Florida, the show where regular people from all over South Florida, recommend and review their favorite restaurants.

So this is how the show works.

Every week we have three guests, each recommends his or her favorite spot, and then the other two got to check them out and see what they think.

This week when communications professional, Juan Allen craves Chinese comfort food, he leaves the high tech world behind and leans toward classic Cantonese dishes.

He says, whether you're looking for an authentic, handmade dim sum, or a banquet style feast for the family, this casual spot in Weston Broward County will not disappoint.

And Food and Culture writer, Arlene Borenstein reports that her choice for modern steak and seafood dishes maybe pricey, but you get what you pay for.

Boasting dry aged, and wet aged meats, an impressive seafood fish selection and even lighter fair for the healthy eater.

She assures us, her stylish pick always has something for everyone.

But first director of sales, Glenn Grainger has a lead for creative chefdriven Mexican food in Northwest Broward.

At this neighborhood taco joint, you can choose your own adventure, mixing and matching proteins, piled high in tortillas or bowls.

And it's in Parkland and it's called Los Bocados.

Robbie Bushman, I'm the cofounder of Los Bocados here.

My name is Anthony Hoff, and I'm the cofounder of Los Bocados.

[robert] Anthony and I met at a bar, we were sitting there talking, I was training and studying to open up my own personal chef business.

And I called Anthony one day and I said, "Hey, remember I never wanted to open a restaurant?

I think we should open a restaurant."

We have a traditional Mexican ingredients, traditional Mexican dishes in some regard, but our own technical way of making them in a unique twist on the actual techniques of how we're making the recipes.

Parkland where we opened our first store was 152 steps North of here, you know so we've been a part of this community since the beginning and I knew growing up here in Coral Springs, and in Boca, how community first and how good humble people live out here in Parkland and it was just a great spot I thought to open a family kind of business and me and Anthony had gone after it and the community's been so supportive of us and we've tried to support them back.

Los Bocados is fresh, Los Bocados is chef driven, Los Bocados is about the community, and Los Bocados is delicious.

You've been there a lot?

Twice a month, sometimes more, my kids love it, my wife loves it.

I have yet to have a bad experience there.

Used to be in a gas station.

I know.

But they've moved to the now their own store.

So they're doing really well I think they're very popular.

[michelle] I happen to know the chef.

Do you know him?

[michelle] Yeah.

His name is Chino and we've known each other a very long time and he is so talented.

Yeah they're really nice people too.

So what did you have last time you were there.

[glenn] Something I never had before, their mahi tacos.

[michelle] Grilled or fried?

[glenn] They are fried.

You can get them grilled though or blacken we got them fried.

[michelle] But why bother, if you get them fried.

[glenn] They were so good.

They were really were there's.

[michelle] You can have that spicy slaw.

[glenn] The spice slaw there is incredible, they put it on so many other dishes.

They also have these things called hongolitas, and they're mushroom quesadillas.

Hongolitas, like hongo.

Hongolitas, I have hongo.

[michelle] No your perfect, but hongo meaning mushrooms.

[glenn] Right, small quesadillas, there's two of them.

And they have a little bit of a smoky aioli with it.

Did you try that as well.

[arlene] I had the hongo tacos.

Yeah I'm nodding, coz it was so good.

[glenn] Perfectly yeah.

I usually tend to go for like the meat, or the chicken, and I said, "Let me try the mushrooms."

Coz you know I love mushrooms too.

And it just blew me.

It was so good.

That's why I'm like yes, right on.

[michelle] Can I tell you mushroom tacos if they're done well, they're probably my favorite.

I think I'd rather them over meat, is that weird?

[arlene] That's so flavorful.

[glenn] I have done a lot.

So flavorful, soaks in everything you put into the taco.

And then I had the birria, 'coz I'm a big fan of birria tacos.

Mhh.

Birria is a broth, that you can actually dip your taco in.

You had that right Juan?

[juan] Yeah, the birria tacos are amazing.

That broth it.

[arlene] You have that too?

Its really flavorful.

[arlene] What really made it stand out is they lightly fry the shell of the birria taco so you get that nice crunch, with that brothy stew and really good.

[michelle] Yum, what else?

So you had the birria, you had hongo, what's the third?

[arlene] And then I had the guajillo, or something chicken.

[michelle] Guajillo, for chili guajillo.

Right?

[michelle] He's not a guajillo.

[arlene] I don't wanna say it wrong.

But it was delicious, you know the crunch of the slaw, everything's crispy or crunchy where you want it, not over the top spicy, but those three tacos was enough for a meal.

[michelle] You wrote a lot about the salsa.

The salsa could have had like 10 of those salsas, and I'm picky about my salsa.

Had an addicting quality, that when I put in the nacho chips, which by the way have a little seasoning on them so that's a nice special little touch.

It was just like, whoa, what was that?

It was amazing.

I wasn't expecting such a flavorful hit, from the salsa.

[michelle] Juan, what else did you have?

[juan] I also had a carne asada tacos, but I have lived in Mexico for three years.

[michelle] Okay.

[juan] And I know a lot of Mexican food and street food, and this food has like a twist.

You have a chef behind this course.

Right there's like extra flavor.

[juan] Everything has a twist.

Yeah.

I cannot eat gluten, so Mexican food it's amazing.

Because carne asadaorn doesn't have gluten.

[michelle] No it does not.

[juan] It's amazing, and it comes with a sauce that when you put it in your mouth, it melts like everything.

So Glenn, I mean this is a fast casual place, right?

[glenn] Exactly it's not about the decor, it's about the food.

You pretty much, if you have more than two people, it's gonna be hard to get a table.

Okay.

So we usually go down to the park and picnic.

They have a burrito menu, it's like four or five of them.

My son loves the spicy citrus pork.

That's his favorite.

And my daughter loves the carne asada.

Everybody has their own dish, but you can mix and match like on the burritos, I get the hongos, I get 'em mixed in with the beef sometimes.

Oh, okay.

[glenn] And so they'll do that with no problems.

But they have a taco menu, they have quesadillas.

And then you can get a bowl and put salad in it or rice.

[michelle] Oh great.

[glenn] And they have siracha rice that's really tasty.

[michelle] Is it green?

Yeah it's got little specs of greens in it.

It's really delicious.

Their very good.

So you brought your whole family.

What did the kids think?

My kids, they loved it, they had the quesadillas, they also had at the counter, for the dessert they have like chocolate chip cookies.

There were like.

[michelle] They were fans.

[juan] Yeah.

Glenn Los bocados was your choice sum it up for me please.

Unique, and I think anyone who's been there always enjoys it.

Arlene?

You're probably not gonna get what you might think of an authentic Mexican experience.

There's the twist, but the twist, is what makes it so good that infusion of flavors at a sight.

Juan?

You have everything for everyone in the menu, and you can enjoy it with your family.

Well you can build the perfect bite at Los Bocados.

Located at 7031 North state road seven in Parkland.

With an additional location in Bocado town.

Open daily for lunch and dinner, reservations are not accepted.

And the average price for dinner without drink is about $30.

There are so many beautiful tacos in the world.

But I bet none of you have made them with a little bit of mezcal.

You can sip it, as you make the tacos.

So let's go ahead and jump right in.

I've decided to use gee, coz it has a higher smoking point, it's basically clarified butter.

So for mushrooms, I've got cremini, shiitake, and oyster al.

Now if you can only get one kind of mushroom it's okay.

For the flavor, we've got some very tiny minced shallots.

I have some very finely minced garlic.

I have a combination of cilantro, and parsley.

But I also like harder herbs.

And that would be here thyme, as well as a little bit of rosemary.

Just like so.

So let's go ahead and flip around our mushrooms a little bit.

I'm gonna go ahead and cook the tortillas.

I added a little bit of that gee, to the pan, flip it over, and then I'm just gonna add some cheese.

Now this is just some simple Mexican white graded cheese.

But let's go ahead and let that melt.

All right, I'm ahead and season with salt and pepper.

I'm gonna go ahead and add some shallot to this.

As well as just a little bit of this garlic not all of it.

And keep flipping.

So check out our tortilla.

The cheese has melted.

We're gonna go ahead and place that right on the plate.

All right I'm gonna add my thyme and rosemary.

You should always add your hard herbs first.

We're at the point with our mushrooms that we are ready for our mezcal.

And now we have a crazy smoky smell.

It's just a delicious fragrance.

You finish off the mushroom, a little bit of cilantro parsley.

And our mushrooms are ready to serve.

Fill up your quesadilla nicely.

And to go with it, my favorite salsa verde.

It's definitely a little bit spicy, and delicious.

Here you have your mushroom tacos, with a little bit of fiery mezcal.

Now fire up the walk, and pour the hot tea, because communications professional Juan Allen is here to present his choice for traditional, Chinese comfort food and broward.

From the pecking duck, to the dumplings and bao buns, yum.

He says you're sugar find a favorite dish on the expansive menu, it's in Pembroke Pine, and it's called Gold Marquess.

My name is Filbert Ip, and I am the owner of Gold Marquess.

The idea for Gold Marquess came about in 2015, we saw a market for creating a large space for banquet halls.

And we also saw a market for dim sum during lunch Our most popular dishes in this restaurant is the pecking duck.

We also serve several different dumplings, including the chiu chow, siu mei, chicken feet as well and pork ribs.

And the other famous dish is the Gold Marquess fried rice.

When our customers come here, we want them to feel like they're part of our family.

Most of our tables are round tables, it gives an inclusion to all families and friends that come here.

We invite all guests to come to Gold Marquess, to experience a traditional meal, as well as to have fun with your family and friends.

Juan, I have to tell you something.

I order from them a lot.

I'm very happy you brought this to us today.

So tell me about Gold Marquess.

It's an authentic Cantonese restaurant.

It's from a Chinese family.

So really know what they do.

They have like an expanded menu.

Do they always have dim sum, any time of day?

They have dim sum carts until 3:00 PM, or 4:00 PM.

[michelle] So they only do the carts during the day?

[juan] Yeah.

Like a brunch or lunch thing.

[glenn] Yes, we came at like 6.15 on a Wednesday, there was no dim sum at all.

And that was what we're excited about.

I worked in China for a long time and I only ate dim sum for brunch.

[juan] It's like Spanish tapas, like small plates.

They're great for brunch, and of course to share.

Because you get this bamboo baskets, with the dumplings, and you get to choose from a lot of different varieties of these dumplings.

You had dim sum right?

I did have dim sum.

I had the dim sum sampler.

So there was different types of dim sum.

So there was the bowel buns.

[michelle] So you don't get to choose.

[arlene] No I didn't see a cart or anything like that.

I went on a Friday night.

I liked the dim sum, I think the buns could have been a little harder, and could have had a little bit more pork inside.

I just felt like maybe this wasn't a super fresh batch so to speak.

So it was yummy, I was also with my son, and my mom.

So that's a tough combination.

So I was like let's try to.

[michelle] Let's get her done.

Yeah let's get these dim sum in.

I just know that it probably wasn't their best.

Did you try any of the dinner food that wasn't dim sum?

I did, I had to try their Gold Marquess signature fried rice.

And it was interesting because there was actually a little spice to it.

It was a little crispier, than a typical fried rice.

So I thought it was good you know, it had a little bit of that addictive quality, but for me what stuck out the most was their service.

I didn't see a kid's menu.

So I got my son a soup.

And the lady she said, "You know, the soups are really big."

And I said, "Well, he loves soup so don't worry about it."

Here comes this soup, massive.

So she had already thought to bring out three different bowls so she gave a little bit to my mom, a little bit to me, and to my son and she of it right there at the table, I thought that was outstanding.

And oftentimes when you have a togo box, they just give you the to togo box, which is fine, but she actually packed the togo box with the extra fried rice.

What did you think?

We were the only people in the restaurant.

I don't know maybe it was an off night, but I went with my wife, my daughter, and my wife's aunt, and uncle.

We tried to get a variety of things to try.

And just some of the things were a little different.

Like my wife loves Singapore rice noodles with the curry.

And they had little shrimp in it but they also had spam in it.

Mhh.

[glenn] We got up the shrimp kung pao, the shrimp were excellent.

Fresh, those were delicious.

We got soup dumplings and they were good.

That is one of the delicacies that we love.

We go anywhere for soup dumplings and so.

[michelle] How could you not.

It's like the best thing in the whole world.

[glenn] They're so good.

[arlene] I've only had 'em in New York, honestly, so I'm very spoiled.

Right and we're from New York so that's like, when we go there, we always go out of our way to find them.

[michelle] Try having them in Hong Kong.

[arlene] Yeah, exactly.

Other level can't compare.

Have you had the soup dumplings there?

Yeah, of course.

It's one of the signature dims and their dumplings that they have.

[michelle] You did order one thing they're known for is the pecking duck.

[juan] Yeah, the pecking duck, it comes a cart to your table, with a whole old pecking duck, and they cut it in like in front of you.

So you get to see like all of the experience.

[michelle] So they start with the skin, right?

[juan] Yeah.

[michelle] For the first course.

And there's cut like the meat of the pecking duck with like with slices.

And it comes with a basket with buns, with cucumber.

And a little hoisin in sauce right?

[juan] Yes, it's amazing.

It's one of their signatures like experience over there.

You get to have like a authentic experience that you didn't get to have like everywhere.

[arlene] Oh man.

So next time maybe we can try that.

I was gonna say, I'll bring a bigger group.

Tell me a little bit about the neighborhood.

Their restaurant's located in one of the main streets of Pembroke Pines.

So it's easy access, a lot of parking spaces.

And how are the price?

Wasn't too bad, the dinner wasn't astronomical at all?

Well Juan, Gold Marquess was your choice, sum it up for us.

It's authentic, it's perfect, and it's perfect to go with your family and friends.

Glenn?

I would try it again, this time I know about the pecking duck.

So I'll definitely order differently if I go back.

Arlene.

[arlene] I'll go with the pecking duck.

And I will definitely try the dim sum cart, 'coz that would make me so happy.

I love dim sum.

You can order up a Chinese feast at Gold Marquess.

Located at 8252 Pines Boulevard in Pembroke Pines.

With an additional location, in Miami's Wynwood neighborhood.

Open daily for lunch and dinner, reservations are accepted, every day, except for Sunday.

And the average price for dinner without drinks is about $40.

And finally food and culture writer Arlene Borenstein, said she could not script a better dining experience than the one she gets at her upscale spot for steak and seafood near the beach.

The busy spot located on Trendy Atlantic Avenue, offers up impeccable service.

That is sophisticated, but certainly not stuffy.

It's at Delray Beach, and it's called Avalon Steak & Seafood.

My name is Antonello Paganuzzi, I am managing partner of Avalon Steak & Seafood in Delray Beach.

I was a big fan of Atlantic Avenue for years.

I've lived in Fort Lauderdale and I used to come up here.

And I just love the collect crowd that came through here.

And I felt real strongly that a steak and seafood concept would do very well on the Ave.

The ambiance we want to create is that we looked at Atlantic Avenue as a beach resort kind of town.

So, when we look at a space, and looked to town, we wanted something a little bit more airy, beachy feeling, more open.

We wanted to play a little cross between Martin vineyards, Hamptons, Key West all in one.

We are definitely hospitable driven first, what I mean is everyone on my staff, from the front door, to the hostess, to the bussers, we're all about service.

And I think if there's a reputation that we have, people will tell you about the warm hospitality that we give.

And the food, drinks, and environment go all hand in hand together.

Avalon is where you want to come for an upscale experience.

Still with a lot of fun, with the highest emphasis on stake and sea food.

And I guarantee you you'll walk out extremely happy.

This place is busy, right?

[arlene] Yes, it gets really busy.

But when you get in, it's very relaxing, little seaside feel.

So you're also feeling kind of relaxed and chill.

The last time we went we kind of splurge, and did the tuna ribeye, with some friends.

And it's so great to share.

[michelle] Tuna ribeye, what is that?

[arlene] I know.

Does it have a bone in it?

Off the bone.

[michelle] Okay.

[arlene] Pepper corn exterior.

[michelle] Crusty, okay.

[arlene] With a pepper corn sauce.

And it's just so good.

It's tuna like you've never had it.

It is a tuna steak, and they slice it for you, and you can share it, you don't feel bad after eating it but it definitely indulgent at the same time.

Does it come with anything?

[arlene] So, the size are all the carp, but I would say something I absolutely love there, is the chard octopus.

It's not chewy, it's not rubbery.

They put it with these cannellini beans, and this amazing sauce.

[michelle] You had that?

[glenn] I agree yeah.

[arlene] Yummy.

[glenn] The octopus was great, it was perfectly cooked.

It was almost like an escrow and bean like kind of Italian thing to it.

[michelle] Oh, I love that.

[arlene] Exactly.

It was so good.

[arlene] Yes.

Yeah.

You went on a Saturday?

Yeah, we went on a Saturday at 8.30.

How busy was it then?

It was crazy.

[michelle] Did you wait a long time?

No, we had a reservation.

We were able to get in.

I had a great table outside.

Okay, there were cocktails right?

[glenn] Couple of old fashions, very well made.

And it was a wonderful meal.

[michelle] What did you have?

[glenn] My wife and a friend, they split black cod, which they said the tasting was fine, but the fish wasn't overly cooked, it was a little undercooked.

Well, the thing about cod, is because it's so oily.

Sometimes it feels like it might be a little under, but because it's so slickery.

Correct, gooey is how they put it.

[michelle] I wouldn't use that one.

[glenn] Right.

But because it's so oily and slickery, it kind of feels like it might be a little under when it's not.

So who knows?

[arlene] It's the oil from the cod.

[michelle] Yeah.

[glenn] But, the lobsters tagliatelle, was fantastic.

We were fighting over it.

[arlene] I didn't have it that night, but I've had it before.

[michelle] Explain it to me a little bit.

Its just fantastic.

And you can actually have it so that they put it on top of your steak if you want it that way.

[glenn] That's ridiculous.

Yeah, exactly.

[glenn] It's delicious, it was the star of the evening.

And then we had wet rub stake, and they were taught us the differences between the two of them.

[michelle] Yes there's a big difference.

There's definitely more of a roasty nutty flavor, with a dry than the wet.

[glenn] Yeah well we ended up getting the wet strip steak, and it was excellent.

The New York strip steak, medium rare.

[michelle] Any sides?

[michelle] We got Brussels sprouts, and some salads too.

[michelle] Okay.

[glenn] Had an excellent wedge to split it for us.

And then the ladies also got there ceasar salad, which they really enjoyed.

Juan you parked a bit of ways, right you had track?

[juan] Yeah it was really crowded.

It's on a main street.

As you said there's a lot of people walking.

I went for a day night with my wife.

It's an upscale spot.

Great for like anniversary, or something special.

You pay what you get for.

Sure.

Because everything there is like the quality is like premium, and the service is great.

So for start we had a tuna tartar, the combination between the avocado, the tuna, and the crunchy they put on the top, was great.

And then we had the filet mignon, I ordered medium.

I am from Argentina so I ask for chimichurri.

[michelle] Did they have it?

[juan] Yeah.

[michelle] How was it, did you find that chimichurri to be like what do you consider chimichurri to be?

[juan] Yeah, it was pretty good.

Success.

[juan] And then it comes with like a full like garlic.

[michelle] Oh head of garlic.

[juan] Yeah, head of garlic.

[michelle] So you can squeeze.

Yeah that's so yummy.

[juan] Yeah and that the garlic enhance like the flavor of the filet mignon.

With appetizer we had had tuna tartar, we order white wine.

It's like an extensive wine list.

So you have to choose from a lot of different wines.

[michelle] And Arlene ordered my favorite wine, which is Sancrre.

[arlene] Yeah so good.

[michelle] And it probably went beautifully with the pepper corn crusted tuna.

It was perfect.

Okay, dessert anybody?

[glenn] We all split key lime pie.

A lot of times you get the key lime pies and they make 'em too sweet.

[michelle] I agree a hundred percent.

[glenn] And so I like the tartness in it, and the sweet part actually came from the ice cream that they put on this side.

Arlene what'd you think of service?

The a best, they really pay attention to the details, and if you want something made differently, they're willing to do it so, I love the service there.

just as much as the food.

Arlene Avalon was your pick, sum it up for us.

They do everything well from steak to seafood.

Glenn?

Perfect seafood, great steaks, great services they said.

Juan, what'd you think?

Avalon is a great place for a special occasion, for a day night, the quality is really premium and their team is like well prepared to answer any of the question that you have.

Well, you can splurge at Avalon Steak & Seafood located at 110, East Atlantic Avenue in Delray Beach.

Open nightly for dinner reservations are accepted and the average price for dinner without drinks, is about $75.

Well we've had a wonderful time.

I wanna thank my guests, Glenn Garinger, Juan Allen and Arlene Borenstein.

For more about the restaurants and recipes featured in the show, or if you'd like to apply to be guest reviewer visit us at checkpleaseFL.com and as always find us on Facebook and Instagram.

Join us next time for three new guests recommending three of their favorite restaurants right here on Check Please South Florida.

I'm Michelle Bernstein, and I will chinchin.

See you all then salue.

Salue.

Salue.

Its a good pork.

[broadcaster] Cultural, culinary secrets, and global flavors.

We have a passion for blending ingredients, and seasonings from around the world.