This week on, "Check, Please!

South Florida" a spot for authentic Mexican cuisine in Fort Lauderdale.

I literally felt like I was in Mexico City for dinner.

[Michelle] An Asian bistro in Boca Raton.

The lobster bomb, it's the bomb.

[Michelle] And a Mexican-Asian gastro pub in Coconut Creek.

It was a huge plate, enough for maybe five people.

[Narrator] Cultural, culinary secrets and global flavors.

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

[Announcer] Additional funding for, "Check, Please!

South Florida" is provided by George and Helen Weaver, and the Friends of South Florida PBS.

You just wanted to savor every bit of that dessert.

It's delicious.

The best tiramisu I've ever had.

There's nothing else like that in South Florida that I know about.

You'll pull the cheese and it'll be all the way up to here.

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 go to check them out and see what they think.

This week, accountant Larry Levy says that his pick has become a family favorite thanks to their upbeat service and relaxed atmosphere.

He says, "You'll always have plenty of leftovers at this good vibes only spot in Coconut Creek."

Music major, Alec Vargas, says that he's never met a piece of food he doesn't like, and that his pick is the place where all of his foodie dreams come true.

With generous portions and beautiful presentations, his spot in Boca Raton is the place where you'll wanna be.

But first orchestra conductor, Lorraine Marks, says her pick is a perfect melody of rich culture, authentic flavors.

It's a happy-go-lucky spot where you'll make new friends and dance the night away.

Get ready for an end of dinner celebration at this festive spot.

It's located in Fort Lauderdale and it's called Casa Frida.

Hi, my name is Victor Bocos, and I'm the co-owner of Casa Frida Mexican Cuisine.

My wife and myself, we decide to open Casa Frida to bring the authentic Mexican cuisine to Florida, and at the same time to be able to eat our food.

Mexican cuisine is one of the oldest cuisines in the world, and is compared to some of the most traditional cuisines from Europe.

It's complex, rich, and it has a lot of diversity.

What we do here, we do a combination of traditional, authentic Mexican dishes and at the same time we do people's favorite dishes.

We do dishes from the north, from the south, from different states of Mexico.

So people get the opportunity to try different flavors and what the real Mexican cuisine is.

The decoration here is inspired in Frida Kahlo and Diego Rivera.

Casa Frida Mexico Cuisine is the food of Mexico.

So what do people expect when they walk in to Casa Frida?

A celebration.

It's so beautiful inside.

Is it?

Everything is decorated, the ceilings, the walls.

Even as you come into the parking lot, there's a picture of Frida Kahlo right there on one of the walls.

You really feel so festive when you come in there.

One of the most fun parts of the restaurant is when they take out the hats and everybody dances around.

It's really a lot fun.

[Michelle] What do they do with the hats?

Well, they have a certain part of the evening where they play all kinds of music videos Okay.

from all kinds of Spanish backgrounds in Mexico.

And they give everybody a hat.

And we all kind of, like, get festive.

Oh, and they give you drinks!

Did everybody put on a hat?

No, but I was wondering where the hats were.

Like I was with my friend, I was like, "I wanted one of these hats."

But like, they had a few people [Michelle] Did they not pop out when you No, when I was there, there were people, they had hats on.

Like, there were party people, there was a bunch of parties.

Everybody had a hat on.

It was really cool, actually.

And they did the music thing.

It was really fun.

Yeah.

[Michelle] So how did it feel when you arrived?

What did you think?

It was amazing.

Like it was probably, I agree with you.

Like, it was totally like cultural.

They had, like, all the nice paintings on the wall.

It felt like I was literally like in, like, a little Mexico type of restaurant.

Like, I literally felt like I was in Mexico City for dinner.

Yeah, I had a dish that they used to bury in the ground.

Barbacoa de Borrego.

Yes.

Yeah, which I've made before.

Oh, it was so delicious.

Everything was so tender, and just almost melted in your mouth.

[Michelle] Did they serve it in taco style?

[Lorraine] Yes, they did.

It was really great.

I've never had anything like that.

[Michelle] Barbacoa's really yummy.

It takes a long time to make.

[Lorraine] Yes, I could really appreciate all the flavors.

As you taste it, it's just texture of it was just so soft and almost melted in your mouth.

It was that good.

Right.

So what else did you have for dinner?

We had friends together, so we kind of tasted each other's food.

And dessert you said?

Yes.

We had Churros.

Yeah.

Oh gosh, they were so delicious.

The Mexican donut.

Really soft.

Really soft and warm.

[Michelle] Were they filled with anything or just [Lorraine] No, actually they had delicious ice cream on the side and dulce de leche finishing to it.

[Michelle] Dulce de leche.

So was that to scoop into or?

[Lorraine] Yeah, dip it.

Dip it in there.

It's like caramel, right?

Yeah, delicious.

It was really so, like, delicious.

You could tell that it was just freshly baked.

What else did you have that was savory?

Because I know you had the pork belly.

Pork bellies.

We had a supreme fajitas, which had chicken, shrimp, and steak and it came hot.

[Michelle] You had queso fundido.

[Larry] Yeah.

How was that?

That was really good.

Yeah, I remember it [Michelle] Did it have chorizo in it?

They usually have chorizo in it.

[Larry] Is that, like, the seasoning?

[Michelle] It's sausage.

Oh, yeah.

It had the sausage on it.

Okay.

But it was so good.

You know, you take it out on the taco and you dip it into it.

Really good.

[Lorraine] We had some interesting guacamole that had mango on it.

Oh, really?

I never had that before.

It had kind of, like, fruit in mixed into it.

It was very good.

Kind of tropical.

Yeah.

And how about you?

Tell me Alec, you haven't talked to me about food yet.

What did you have that night?

Well, I probably had, it was my favorite actually, of the meals, I'd say.

It was a tour of Mexico, something like that.

A tour of Mexico?

Yeah, tour of Mexico.

So yeah, they had, it was, like, one of the specialties they had.

It was like a lamb, pork and something else.

[Michelle] Were they tacos or were they [Alec] No, it was like they had meat, and then they gave you tortillas on the side.

So if you wanted to make your own tacos.

To make your own tacos.

Yeah, so you could do that.

But the flavor was outstanding.

It was, like, really rich in flavor.

Was there one that you liked the best?

It was probably the pork that was the best one.

And they had, like, a stuffed bell pepper with, like, a Chihuahua cheese they said.

So it was really good.

Yeah, Chihuahua.

[Alec] So the whole thing was really good.

And here's my favorite part about the dish, actually.

They had, like, a little pot of soup of, like, a lamb soup on the side.

That was amazing.

Oh, a broth?

[Alec] It was a broth, yeah.

Oh, I love, it's like a chaser.

Yeah, it was like a chaser.

Yeah.

It was probably the best soup I've ever had.

So I really liked that.

Oh, I love that.

Yeah.

And then for dessert I had the Kahlua flan.

That was really good.

I always love flan, so that was my go-to.

That sounds delicious.

Yeah, it was really good.

Sounds rich.

It was really rich.

It was really tasty and it left me smiling.

So, what can I say?

Any cocktails for you?

[Alec] Yeah, I had this strawberry margarita actually.

Oh, you did as well?

Yeah, I had that too.

They were good.

All three of you had that?

I love that.

Wasn't it strawberry pineapple?

I actually don't know.

Yeah, I think it was strawberry pineapple.

Margarita?

It was so good.

Oh, it was so good.

We had it in a pitcher.

It was a pretty big serving, too.

Yeah, I'll say.

It's delicious.

Yeah, it was a good size.

It was a little strong for me.

I don't really drink that often, but it was pretty good.

I liked it.

Which is why you don't remember the pineapple.

Yeah, that's probably, that's exactly why, actually.

How were the portions of the food?

Portions were nice.

They were big.

Plenty of food for my wife and I.

We went there, we shared two meals.

Plenty.

Great.

And prices?

The price was good.

For the amount of food that you get, and the price, and the quality, I don't think you could really beat that.

I mean, I shared it with a friend and it was amazing.

Okay.

Lorraine, Casa Frida was your choice.

Yes.

Sum it up for me.

I just love it so much.

I recommend it to anybody that would like to have a evening of fun out and great food.

Terrific atmosphere and a memorable time.

[Michelle] Alec?

I'd say it was pretty good.

Like one word, straight bussin', for all my linguistic friends out there.

I like that.

Yeah.

Larry?

Definitely be going back, an enjoyable place, and we like it.

You can bring your appetite and dance shoes to Casa Frida, located at 5441 North Federal Highway in Fort Lauderdale.

They are open for lunch and dinner Monday to Thursday, and for breakfast, lunch, and dinner Friday to Sunday.

Yum, chilaquiles.

Reservations are accepted, where the average price for dinner without drinks is about $50.

Queso fundido is one of my absolute favorite addictions.

Now usually it has a little chorizo in it, but I wasn't really in the mood for chorizo right now.

So I've decided to fake the chorizo with chorizo spices.

We'll start by cooking, and then I will tell you all about the flavors.

So I'm gonna heat a little bit of oil in a cast iron pan.

And I'm using cast iron, first of all, it's one of my favorite things, but also because we're gonna serve the fundido right out of this cast iron pan.

So the first thing we're gonna do is sauté some tiny minced onions.

You can use white or yellow.

And some fresh, minced garlic.

All right, so let's talk a little bit about the spices that I'm using.

I've got some chili powder, some smoked paprika, some regular paprika, a little bit of cumin, and finally some dried oregano.

Once that is soft, go ahead and add cheese.

So there's a lot of different cheeses that you can use in your queso fundido, but you wanna just make sure that they're melting cheeses.

And this is already starting to melt.

It's getting all gooey, all the way around the outside of the pan, which is what we're looking for.

The last thing I'll add before it totally melts down is a little bit of these hatch chilies.

And if you don't like things spicy, then don't use 'em.

And this is something you're gonna wanna serve immediately.

As soon as it's done melting, throw it in the middle of your friends or family table.

Make sure you protect the cast iron, and let them dip in and have some fun.

I think our fundido is pretty much fundidoed.

It is definitely melted.

So let me just bring it back together.

Shut this off.

And this is gonna be a little bit hot.

Bring this to the center, and look at that delicious, delicious gooeyness.

Let me show you how good this looks.

Get that chip right in there.

And that is what we're looking for, everybody.

Queso fundido.

Yum.

Now music major, Alec Vargas, says his pick will offer a dining experience that everyone will enjoy.

It's located in Boca Raton and it's called Sushi Yama Asian Bistro.

Hi, my name is Adam Phouthavong.

I'm the owner of Sushi Yama Asian Bistro.

We've been here on this location in Boca Raton since 1996, December, 1996.

The most problem of our menu, the item, is a signature roll, Super Rainbow, Super Yama, and Lobster Bombs, of course.

The first time here, I come to this space.

I want to create something like some part of the authentic and some part of the modern, like contemporary.

And to mix it up with the young kids, like sitting on the floor, which is the kid, or the young teenager, they love that.

Sushi Yama Asian Bistro is a great place and delicious for Asian cuisine.

I know you love this place.

I do love place.

Yeah.

Tell me first about the location.

The location's actually really nice.

It's in Boca.

Like, when I was actually driving there, I was really surprised.

Like, just driving there was really nice.

Like, there was, like, nice lakes on the road going there.

So I felt like I was in a real Is it in a strip?

Yeah, it's in a strip.

It's in a strip mall actually.

Okay.

It's really nice.

Like, I wouldn't say it's in, like, some, like, insanely nice location, but, like, for what it is, it's like a hidden gem is what I'd call it.

Lorraine, what did you think?

I was surprised when I walked into the restaurant.

It looked like a small little entrance, and all of a sudden you go in there, it's a huge restaurant.

Is there outdoor seating?

There is.

Do you know?

Yes.

Is there, Alec?

Yeah, I wouldn't recommend sitting outside though, unless you're really just, like, wanting to be outside.

'Cause, like, the inside really brings you into, like, the experience of itself.

Like, you can get sushi anywhere, but, like, if you want to have a real sushi experience, go inside 'cause it's really authentic.

Do you usually sit at the bar?

No, I actually sat at a booth.

Okay.

And they actually, what's really cool about the place, they have, like, booths you could sit on, like, traditional style.

So you could go in and you like sit on the floor, like family-style eating like they would do in Asia.

So I thought that was a really cool addition.

Oh, they have floor seating too?

Yeah, they do.

Okay.

Oh, I didn't know that.

I love that.

Yeah.

What'd you think about the service, Larry?

I thought the service was great.

Our waiter didn't rush us.

He gave us all the time we needed, and even made a few suggestions.

So Lovely.

We loved it.

[Michelle] Do you eat Japanese food a lot?

Yeah, we have sushi every once in a while.

Yeah.

Yeah.

Okay.

So it was good.

So tell me what you had this last time you went.

So I had just an assortment of everything, honestly.

Like, we start with some appetizer.

Like, I always start with a miso soup.

It's just my favorite, miso soup I love.

And the miso soup here was actually really good, so I liked that.

But we also had steamed gyoza.

That was really good.

[Michelle] You wanna tell people what gyoza is?

[Alec] I could kind of tell you, but I don't know It's a Japanese pork dumpling.

Okay, thank you.

'Cause I didn't know how to word that.

So, I had that.

I can always be your culinary guide.

Thank you.

And so you can get it usually fried or, well pan-fried, or steamed and you ordered steamed.

Yeah, we had it steamed.

And the sauce that came with it honestly made the dish 10 times better.

I mean, the pork itself was already good, but the sauce was amazing.

What else?

And then for my entree, we got a bunch of rolls.

I shared it with my friends.

So we had like the rainbow roll, a dragon roll, spicy tuna roll.

What did you have?

I had the Vietnamese pancake as an appetizer.

Oh!

And it was really crispy.

[Michelle] Did you like it?

I love Japanese pancakes.

Yeah, I loved it.

It's so delicious, and it had little shredded vegetables inside of it.

And I believe it had some shrimp in it too.

[Michelle] Did it have, okay.

It was really good.

And a dipping sauce to go with it, right?

Yes.

Yeah, a nice, sweet dipping sauce.

[Michelle] Oh, lovely.

What else did you have?

I had the teriyaki seafood.

Okay.

And Which means what?

[Lorraine] Well it had like scallops, it had lobster also.

Oh wow.

Shrimps.

All with teriyaki sauce?

Yes.

Okay.

That was really nice.

You also had an udon soup.

Udon noodle soup.

Yes.

I think it was called the Nabeyaki?

Yes.

Is that true?

[Lorraine] Yeah, it was really [Michelle] What flavor was that?.

[Lorraine] It was like a beef broth flavor.

Oh nice.

Yeah.

Udon is my son's favorite.

Larry?

We had the Celebration roll!

The celebration roll.

I love that name.

I don't know what it means, but I just love that it's called that.

[Larry] It's a mix.

I think that's crab.

I wouldn't remember all the ingredients, but it's so good.

We put the little wasabi on it and the ginger.

[Michelle] Okay.

[Larry] And you dip it into the sauce.

And we also had... We've been there before and we've had it, the lobster bomb.

[Michelle] What's that?

It's pieces of lobster fried, rolled up, and it is really good.

You all had dessert.

Let's start with you, Alec.

So we had the Yama donuts.

They're like little, they're like fluffy balls, basically.

They're, I don't know.

What do you say about it?

They're like I'm not gonna answer all of your questions.

I need to, like, phone of friend or something.

So they're like fluffy balls, basically.

They're crusted on the outside.

I'm pretty sure they're fried, okay?

And then they have, like, a white dipping sauce.

It's, like, very sugary.

It's very sweet.

Yeah.

[Michelle] Probably condensed milk.

[Alec] Condensed milk, yeah.

But it was pretty good.

[Michelle] It sounds like a Thai donut almost.

Yeah, they were basically Thai donuts.

But I guess they just called them Yama donuts, 'cause why not, you know?

So I had that.

They were pretty sweet but they weren't too sweet.

You know, like, usually after having so much seafood you don't want something too sugary.

So I think that was, like, the perfect dessert to go to.

See, and I do.

I feel like if I'm eating clean, I need something really naughty Really?

and dirty at the end.

Oh, I can't, 'cause then I feel like I just wasted the whole thing.

So I just gotta like...

Okay, different schools of thought.

Yes.

What did you have for dessert?

I had the Thai donuts also.

Oh you did?

Yeah.

They were really good.

Nice.

Nice, crispy and sugary on the outside.

[Michelle] They're actually not too hard to make.

Oh?

Yeah.

One day I'll teach y'all how to do that.

[Alec] Please do.

Larry, you had a cheesecake tempura?

Cheesecake tempura.

Wow.

[Larry] So again, deep fried.

My cardiologist Talk about naughty.

[Larry] My.

cardiologist won't like me but No.

But it was really good.

[Michelle] Did it have any kind of sauce to go with it?

[Larry] Oh yeah, it did.

It had a chocolate like sauce that you could pour over it.

[Michelle] Ah, I knew you were gonna...

I just had a feeling [Larry] You knew the chocolate was coming out?

[Michelle] I did, I did.

[Larry] Yeah, and it was really good.

Alec, you had a lot of rolls, which can add up.

What do you think about the prices?

Honestly, for the amount of roles we got, I was actually pretty surprised with, like, the overall price, 'cause we had appetizers, rolls, and dessert and we spent maybe around, like, with tip, like, $130.

Which really for two people, I'd say is not that bad.

Like, usually, like, if you go to a higher-end sushi restaurant, you're gonna spend the same and maybe get three rolls and an appetizer.

And we also had drinks.

So I mean Oh.

What'd you have for drinks?

Oh, I had a Sapporo.

I like the Japanese style beer.

Like, my dad would always get that one when we were kids.

So I kind of picked up on that.

Nice.

And it's pretty good.

I like it.

Did anybody else have any type of either sake or beer?

I had a lychee martini.

[Michelle] Oh, and how was that?

[Larry] That was really good.

Well, Alec, Sushi Yama was your pick.

Sum it up for us, please.

Scintillating.

It was amazing.

Lorraine?

I thought it was really very nice.

I don't usually eat sushi, so there are other things on the menu that you could find if you're not a sushi fan.

Larry, sum it up for us.

Good sushi, good service.

A nice place to go to.

Well, you can enjoy some sake at Sushi Yama Asian Bistro located at 7050 West Palmetto Park Road in Boca Raton.

They are open daily for lunch and dinner.

Reservations are accepted where the average price for dinner without drinks is about $45.

Finally, accountant Larry Levy, is ready to pick up the tab at his delicious, yet budgetfriendly pick.

It's located in Coconut Creek and it's called Papamigos.

Hi, my name is Brian Faeth.

I am the owner of Papamigos.

So the brand Papamigos came about early 2020.

My fiancée and I decided, you know, who doesn't like tacos and sushi?

The location here in Coconut Creek came about because our food truck in 2020 became so busy because of the COVID19 pandemic.

We were an outside brand, we really kind of just, you know, launched our name out there.

It really shot off and we really needed a commissary kitchen.

So this was an old LandLubber's prior to us and we needed a kitchen.

It came on market, we were able to purchase this and, you know, for a commissary kitchen, a year and a half later, I mean, we have a great restaurant and a great community supporting us.

Some of our most popular menu items, kinda one of the main menu item that put us on the map was our birria tacos.

We started, you know, our version of the birria tacos as a spinoff, it's a great Mexican dish.

And we kind of brought it to South Florida.

Papamigos is a fusion brand of fun food and good vibes.

So what is this?

Is it a taco bar, is it a raw bar?

Explain it to me, Larry.

Well, we've been there many times.

It started off as a food truck that my wife went to.

And then they opened up this restaurant.

So we've been going there.

We eat mostly the Mexican food, but they also have So it's not so fused together, it's one or the other?

Or do they combine some things?

I have just all the Mexican all the time.

I haven't went over there, ventured into the Japanese side.

But when I've seen it, it looks really good.

So Lorraine, tell me a little bit about Papamigos.

When you walked in, what was it like?

Oh, I just loved the atmosphere.

And again, I didn't expect what I saw when I came in there.

It was just a beautiful bar area, and very open feeling to the restaurant.

Very friendly, like you said.

It's kind of a neighborhood feeling to it.

And the servers were so wonderful.

They said, you know, "Sit wherever you want."

Just very casual about greeting us.

And it was a real good neighborhood feel.

Tell me a little bit about location.

Right off the main road in the little shopping center on the corner end, plenty of parking.

No issues with parking there.

You don't have to valet?

No valet.

Great.

Plenty of parking.

They had outdoor seating also.

Oh, did they?

That's nice to have.

[Michelle] Yeah, it's always nice.

On a beautiful day you could sit out and enjoy a meal.

So let's talk a little bit, Larry, about what you had this last time.

I know you've been there a few times.

So let's talk about the last time that you went.

Okay, so we had the Mexican corn.

[Michelle] Street corn, Mexican street corn.

[Larry] Mexican street corn.

So we had that, which was really good.

Last time we had it [Michelle] Was it on the cob or off the cob?

On the cob.

On the cob.

So it was called Elote.

There's different Okay.

[Michelle] Yeah, if it's off the cob it's called something else.

Okay, okay.

[Michelle] So did it have cheese and Cheese and Spices.

spices and Yum.

And what else?

You had, like, a surf and turf?

Yeah, they have these quesadillas.

Usually we have, I think they're called borelli?

Berella?

Borrega.

Borrega.

[Michelle] Yeah, yeah.

[Larry] So a mixture with that.

And they called it surf and turf.

So they had that meat.

[Michelle] What was the surf?

Shrimp.

Okay.

[Larry] So it was really good, and it's in the quesadilla.

Did you drink anything?

Oh yeah, I forgot to tell you.

Every day they have a margarita special.

[Michelle] So what was the special when you were there?

[Larry] That day was a kiwi margarita.

[Michelle] How was that?

Can you taste kiwi through a margarita?

[Larry] Not really, but a little bit.

[Michelle] I bet the little seeds are there, probably.

Yeah.

Yum.

Yeah.

Okay.

We've been there when they've had coconut margaritas, you know?

[Michelle] Nice.

We always see what the margarita of the day is.

I like that.

The daily margarita.

And what did you have, Lorraine?

We were there on Taco Tuesday.

[Michelle] Yay!

I didn't know what to expect.

[Michelle] Do they celebrate Taco Tuesday?

Yes, they do.

And the halfpriced drinks.

We had the coconut margarita.

It was delicious.

I loved it.

[Michelle] You had birria nachos, right?

[Lorraine] Yeah, on the... Oh, it was delish.

I never had that meat before.

It was so tender.

Oh, the birria meat.

Delicious, delicious.

We also had, because it was Taco Tuesday, we also had some of their special shrimp taco.

Shrimp tacos?

Shrimp tacos.

It was delicious.

Oh, amazing.

[Michelle] Were they fried, grilled, sautéed?

Could you tell?

They tasted like a coconut shrimp.

It was like a coconut shrimp taco.

Interesting.

Yeah, it was very good.

Okay.

How about you, Alec?

So I had the spicy tuna taco.

I was like, why not?

You know, like I've tried Mexican food already, so like, lemme try a spin.

Lemme do an in between.

It was really interesting take on Mexican and Asian tacos.

It was, like, diced tuna with, like, a spicy mayo sauce on top.

[Michelle] Was it like a tartar?

[Alec] Yeah, it was almost like a tartar in a taco.

And the taco shell itself was like a, I don't know what they're called, but it's like, you know, like that black wrap that they wrap the sushi in?

Like a nori?

[Alec] Yeah, it was like a nori taco shell.

Okay.

So it was really cool.

The taste was actually pretty good.

It was a little too spicy for my liking, but it was really good.

For dessert, you said dulce de leche.

But how was it plated, the dulce de leche?

Do you know?

Do you remember your dessert?

Yeah, we had the cheesecake, it was home style.

[Michelle] Oh, a dulce de leche cheesecake?

Yeah, it was home style, homemade cheesecake.

And that was probably one of the best cheesecakes I've ever had.

It was really rich in flavor.

It was thick, and it was a really good portion size too.

You know, to share for two people, perfect.

Well, Larry, Papamigos was your pick.

Sum it up for us.

A favorite goto, quick, always tasty.

Plenty of food.

And we have a good time there.

Lorraine?

I wanna go back there for the dessert.

It was so delicious.

Dulce de leche cheesecake made by the owner's mom was delicious.

[Michelle] Alec?

I'd say the same.

Cheesecake, it's a goto.

If you want dessert, that's the place to go.

Okay.

You can have your pick of tacos or sushi at Papamigos.

Located at 6370 North State Road 7, Suite 120 in Coconut Creek.

They're open daily for lunch and dinner, with happy hour Monday to Saturday.

Reservations are not accepted.

The average price for dinner without drinks is about $40.

We've had a wonderful time.

I wanna thank my guests, Lorraine Marks, Larry Levy, and Alec Vargas.

For more about the restaurants and recipes featured in the show, or if you'd like to apply to be a guest reviewer, please visit us at checkpleasefl.com.

And as always, you can 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.

Salud, everyone.

And I'll see you then.

Thank you.

Thank you.

Salud.

[Narrator] Cultural, culinary secrets and global flavors.

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