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Phat Boy Sushi & Kitchen

Posted on 11 April 2019 by LeslieM

By Rachel Galvin

Sometimes, you don’t need all the flair… you just want things simple. Phat Boy Sushi & Kitchen lives by that philosophy. Much like a Ying & Yang symbol, the aesthetics of their newest restaurant located in Deerfield Beach is based on black and white, with large scale muted geisha paintings adding a sense of harmony and authenticity.

Phat Boy Sushi & Kitchen works to be as genuine as possible in its Japanese selections as it offers up a large variety of not only sushi and sashimi, but plenty of choices straight from the kitchen as well. For a perfect beginning, try their delicious Banging Shrimp which is jumbo shrimp battered in tempura and served covered in a mildly spicy mayo topped with scallions.

One of their more popular dishes is their Mushroom Tobanyaki, which is a pretty big size for an appetizer. It consists of three different type of mushrooms sauteed in a rich soy sake sauce with a touch of butter, although the buttery flavor is obvious throughout.

Always popular is their ramens. They have several types. This reporter tried the Tonkotsu Ramen and it was huge. (They definitely allow for sharing and will separate dishes into bowls ahead of time). The large bowl was filled with a salty and creamy pork broth. Inside was a six minute egg, shitake mushrooms, caramelized and tender slices of marinated pork belly, scallions, bean sprouts, seaweed and onions. Digging into the bottom unveiled the egg noodles just waiting to be discovered.

They have yakitori, seafood selections, salads, rice, stir fry and more. If you don’t like raw fish, you can order a California Roll, for example, which has cooked crab. For $3.50 more, you can upcharge to real (not imitation) King Crab, which is delicious and sweet. On the menu are the desserts — with traditional selections like mochi ice cream and more unconventional ones too. Their most popular is fried oreo.

“We cater to those who eat sushi and kitchen food. We serve our food tapas style, geared toward sharing,” said manager Breyden Haessig.

They also have a bar with beer, wine and sake. There is a “reverse happy hour” from 10:30 p.m. until close. They offer draft beer for $2.50 and bottomless hot sake for $10.

The restaurant is open seven days a week 11:30 a.m. to midnight.

Owner John Maser said he has wanted to create food since he was young.

“I enjoy people’s smiles because they like my food,” said Maser. “I have always wanted to do this since I was a kid. Sushi can be much more artistic. I can make it more beautiful.”

“This is our third location,” said Haessig. “The first one was in Oakland Park for three years. We also have a location in downtown Ft. Lauderdale which has been open for a year. We opened here before the first of the year.”

He said the restaurant caters to people’s needs.

“A lot of places say no substitutes [We will customize for you]. Tell us what you want. We want people to come and leave happy,” he said.

Phat Boy Sushi & Kitchen is located at 949 S. Federal Hwy. For more information, call 754-227-5489 or visit www.phatboysushi.com.

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Scoop of the Century

Posted on 22 July 2015 by LeslieM

society072315By Rachel Galvin

When Renee Quinn perused Facebook a few months ago, she discovered something intriguing, a contest to create an ice cream flavor for Broward 100, which commemorates the county’s centennial.

So she started writing down flavor combinations that would embody the spirit of Broward.

Jaxson’s Ice Cream Parlor and Restaurant, in Dania Beach, was in charge of concocting the submitted flavors into something feasible and six judges in total picked a winner. In the end, it was Quinn’s choice that won.

The final flavor, Caramel Mocha Coconut Crackle, was made with caramel, reminiscent of dulce de leche, to represent the Hispanic community; coconut, for a tropical flair, and chocolate crackle (like crunchy Magic Shell), as well as the richness of chocolate and mocha. Finally, it was topped with rainbow sprinkles to include the LGBT community.

It was a collaboration of my idea with Jaxsons’ owner Linda Udell Zakheim and General Manager Jerry Smith’s expertise. They wisely added caramel to the mix to balance the coffee and chocolate (mocha) and toasted coconut for the right amount of texture,” said Quinn, who is a resident of Deerfield Beach.

It took six weeks … each week eliminating, adding and tweaking until it came down to this flavor,” said Udell Zakheim, who took over when her father Monroe passed away. “Some ingredients made sense and some didn’t. Even though they were great ideas, they didn’t work together.”

Smith added, “It was a lot of fun. There were many that I want to try to make that didn’t fit the [Broward County] criteria – like French Toast and Maple Syrup and Glazed Donut.”

Gregg Weinberg was lucky to be one of the judges.

It was arduous,” he teased, adding, “It was more fun than judging American Idol. Eat your heart out!”

Quinn’s prize for winning was a “Kitchen Sink,” which is enough ice cream for four … or many more. She invited friends to come out on July 9 to taste her flavor and dive into the sink-full of goodness.

Jaxson’s, which originally opened in 1956 and has become a landmark for the whole family, is located at 128 S. Federal Hwy., Dania Beach. http://jaxsonsicecream.com.

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